What are the local specialties in Fujian Province?

Fujian has not only beautiful scenery but also delicious food. When you travel here, you must eat the special food here, so you can only be glad that you came.

1. Ginger Duck

Second, the batter (pronounced mǐ-sua-gou in Minnan)?

Third,? Guobianhu

Fourth, Sadie noodles

V. Red Group

The dishes here in Fujian are generally sweet, and they are usually made of simple ingredients.

1. Ginger Duck

Ginger duck originated in Quanzhou, Fujian Province, popular in southern Fujian, and later spread to other parts of China, such as Taiwan Province Province, and even overseas. It is the famous local snacks in Fujian.

It can not only replenish qi and blood, but also nourish yin and reduce fire with duck meat. Medicinal diet in delicious food is nourishing but not greasy, warm but not dry, and suitable for spring consumption.

manufacturing method

1? After the muscovy duck is slaughtered, it is cleaned, the duck viscera is taken out, and the duck body is cut into pieces with the size of 3cm, and the duck head is split in two along the length, and then cut in half horizontally; Peel and wash ginger, pat it loosely on the vegetable pier with a knife, and then tear it into strips by hand; Wash the pig bonzi bone, put it in a clear water pot, boil it with high fire, skim off the floating foam, cook it with medium and small fire until the soup is milky white, and take out the bonzi bone; Removing stems and seeds from dried capsicum, and cutting into fine powder; Wash shallots and cut into fine powder; Duck heart, duck liver, duck gizzard and duck blood were all sliced; Cut the duck intestines; Water-soaked vermicelli and water-soaked yuba are all cut; Dice the cabbage.

2? Put the wok on fire, add sesame oil to heat it, pour the duck pieces into the wok, stir-fry for about 15 minutes, sprinkle 1 bag of white medicine until the water content of the duck pieces is basically dry and cooked, stir-fry until the smell of the medicine overflows, put the wok into a pressure cooker, add bone soup, add refined salt, monosodium glutamate, Guangdong rice wine and crystal sugar, and then add black medicine 2. Remove from the fire, stew for about 15 minutes, uncover the lid, take out the duck pieces, put them in the pot, and stew the duck soup in the pot for later use.

3? Clean the pot with medium fire, add sesame oil to heat it, pour in ginger strips and stir-fry until the moisture of ginger strips dries up, sprinkle with 1 wrapped Baiyao, stir-fry for about 3 minutes, and put in a large bowl for later use.

4? Pour soy sauce into a large bowl, add white sugar and stir until the white sugar is dissolved, then add dried Chili powder, leek powder and a little sesame oil, and after stirring, it becomes ginger duck sauce, and then divide the sauce into several small bowls for use as flavor dishes.

5? First put ginger slices into the bottom of the hot pot, then put duck pieces into the hot pot, then pour the duck soup stewed in the pressure cooker and a proper amount of bone soup into the hot pot, then ignite the hot pot, boil it, put it on the alcohol stove, and serve it with pickles, duck heart, duck liver, duck gizzard, duck sausage, duck blood, soaked vermicelli, cabbage, soaked yuba and other side dishes.

The popularity of ginger duck is related to its uniqueness;

1, the food color is attractive, the aroma is tangy, the taste is delicious, and the nutrition is rich, among which the taste of ginger slices is unique.

2, summer heat and dampness in spring and summer, lung dryness in autumn and winter, nourishing the stomach and strengthening the spleen, relaxing muscles and promoting blood circulation, dispelling cold and resolving phlegm.

3. Salted duck, with its whole head and claws, is often "worshipped" before being eaten in southern Fujian.

Second, the batter (pronounced mǐ-sua-gou in Minnan)?

Originated in Quanzhou, Fujian? It is a kind of local snacks in southern Fujian and Taiwan Province Province, and it is a mushy food made of fine noodles and sweet potato powder.

How to make this dish: first boil the water, and add the sweet potato powder, seasoning and noodles. This dish is usually eaten for breakfast. It can be used as a snack and supper, and can also be served with fried dough sticks and horseshoe crisp. It tastes delicious, sweet and smooth, and has the local flavor of southern Fujian.

Generally, various ingredients can be added to the batter, such as large intestine, small intestine, shrimp, pig liver, pork tenderloin, oysters, cuttlefish, duck heart, tofu, marinated eggs, fried eggs (eggs are all cut and added), vinegar meat (fried pork slices), sausages, mushrooms and so on.

The batter tastes smooth, fresh and sweet, and has the characteristics of Minnan flavor. It is an excellent breakfast and dinner for Minnan people.

Third,? Guobianhu

Fujian Province is famous for its characteristics and local snacks. Anyone who grows in Fujian or lives in Fujian for a long time loves to eat. Fujian people who have left their hometown and lived abroad will feel as if they have seen the beautiful image of their hometown with their own eyes when they hear the words "fixed-edge paste", "fixed-edge paste" and "fixed-edge hanging" in a foreign country and become a flavor snack that loves their hometown.

Production of Zhangzhou Dingbian Paste:

1? Wash the rice, soak it in clear water for one night (the soaking time of the rice is enough to make the rice slurry fine), then take it out and drain it, add about1500g of water to grind it into slurry, then add 2g of borax (dissolved in water first) and stir it evenly.

2? Put the pig bones in a clear water pot and boil them into bone soup of about 3000 grams.

3? Put dried shrimps and clams into bone soup, and cook for an hour on low heat, so that they can be eaten after taste.

4? Wash and shred laver, and chop leek. Dice lean meat for later use.

5? Heat a cauldron (about 60 cm in diameter), cover the prepared soup, remove the lid after boiling, apply a layer of peanut oil on the side of the cauldron, pour the rice slurry into the side of the cauldron with a bowl, cover the lid for about half a minute, remove the lid and shovel the cooked rice slurry slices on the side of the cauldron into the soup, add some soup to cover and boil, and complete the rice slurry as described above.

When cooking the pulp for the last time, shovel it in, add dried shrimps, dried clams (originally cooked and scooped up), laver, lean meat and leek, boil it and put it in the pot, then add soy sauce, refined salt, monosodium glutamate, old wine, pepper and scallion oil.

Fourth, Sadie noodles

It is a special food in South Fujian, Taiwan Province Province and Southeast Asia. Satay noodles are divided into Minnan sand tea and Guangdong Chaoshan sand tea in China.

Its beauty lies in making sand tea sauce, which is used to make soup. The main ingredients of sand tea sauce are shrimp, dried fish, onion, garlic, ginger and so on. Stir-frying and grinding to make sand tea sauce.

? The practice of satay's noodles:

1? Cook the alkaline oil noodles in a boiling pot under the sieve, then take them out and put them in a bowl.

2? Add accessories such as pig heart, pig liver, pork loin, duck tendon, duck blood, large intestine, fresh squid and dried bean curd according to your own taste.

3? Finally, pour the boiled soup into the cauldron, and a bowl of noodles can be served within one minute (practices vary from place to place).

Production of sand tea sauce

1? Soak peanuts, dried fish, dried shrimps, etc. Stir-fry with 50% hot salad oil, take it out after frying, and grind it into sauce.

2? Take an iron pot, add peanut oil, add dried red pepper powder, garlic and dried onion when heating to 40%, and fry over low heat until it is dry, leaving oil and residue for later use.

3? After the pan is cleaned, add the fried oil, heat it to 50%, add peanut butter and sand tea, and simmer on low heat until the sauce bubbles.

4? Satay noodles taste salty and spicy, a little sweet, and the soup is red and bright, with salty taste and reasonable nutrition.

V. Red Group

(Xinghua Pinghua word: × ng-duá ng; Xinghua dialect: a? Tua, also known as fen Tuan and Yuan Tuan, is a special food widely loved by Putian people.

Putian red ball is round, red in color and sweet in stuffing, which means round, prosperous and sweet. It is not only a favorite food, but also an auspicious cultural symbol. It is the most distinctive traditional festival food in Puxian. According to Putian folk custom, happy events such as Spring Festival, Lantern Festival or wedding, full moon, birthday and housewarming will be made into red groups.

manufacturing method

1? When making, knead the stuffing into a ball with a diameter of about 5 cm by hand, that is, "red ball stuffing".

2? Wrap "stuffing" with "skin" and put it in kapok quilt (commonly known as red stamp)

3? A red ball printed as a flat ball with an upper arch and a lower flat ball (generally, words or patterns such as Fu, Yun, Shou, Fu, Cai, Ding, Gui, Shuang'er and Qing Feng Shou are printed in the middle of the curved surface pattern).

4? Put the printed red balls on the bottom of washed chicken leaves (called chicken plantain leaves) (leaves of Alpinia officinarum of Zingiberaceae) or a kind of Castanopsis fargesii leaves, put them in a steamer and steam them with high fire. After about 20 minutes, open the steamer, and red, delicious and shiny red balls appear immediately.

Main filler

1? Generally, there are five kinds of stuffing: sweet potato (solid) glutinous rice stuffing, red bean stuffing, mung bean stuffing, glutinous rice mung bean stuffing and pork belly stuffing (less);

2? Glutinous rice stuffing is to steam glutinous rice into dry rice, put it in sugar water and cook it with slow fire to make it a sticky rice ball;

3? Mung bean stuffing is to cook mung beans, put sugar (dry them with slow fire), then mash them with a spoon and stick them together by the viscosity of sugar;

4? The preparation method of glutinous rice mung bean stuffing is to fry glutinous rice and grind it into powder, and then mix it with cooked and mashed mung beans and sugar to form balls.