Flour made of southern Fujian snacks

1. Sea oyster omelette is commonly known as "oyster omelette", "oyster omelette", popular throughout southern Fujian, Xiamen area is the most famous. It selects oysters in the top grade "pearl oyster" as the main material, duck eggs, groundnut flour and chopped garlic cloves to mix, and then the right amount of lard in the pan fried to both sides of the crispy yellow, eaten with garlic floss, salsa and other seasonings, crispy and delicate, tasty and delicious. Winter and spring "oyster fry" for the seasonal food. Quan, Jin area praised food oyster fry, "even the tongue is also involved in the go".

2. Earth shoots jelly, also known as "soil drill jelly", is a famous snack in Xiamen and Jinjiang Anhai area, especially Anhai Town, Xi'an Village, the finished product of high quality and good taste; Longhai's "Fugong earth shoots jelly" is also very high visibility. It is growing in the beach mud commonly known as "earth bamboo shoots" (about 2 inches long star worm, like earthworms, so it is also known as "sea earthworms") as the main ingredient, pressed and broken wash boiled, cooked and cooled into small cups, coagulated into a colloidal gel, and then soy sauce, vinegar, hot sauce, peanut butter, Mustard, garlic and other condiments for dipping. It is as bright as agar and as amber. In the early Qing Dynasty, Zhou Lianggong, a native of Henan Province, praised "earth bamboo shoots" in his book "Min Xiaoji" when he was an official in Fujian. The first time I saw "soil bamboo shoots jelly" people often do not think that good, after tasting, can not bear to abandon the chopsticks, and even lead to the idea of life.

3. Hand-held noodles Zhangzhou traditional folk snacks, Minnan people also known as "dried bean flour" or "five spice flour. To use the hand to grab food and named. The main ingredient is butter flour, and when adding an appropriate amount of tree soda, rolled into thin noodles, boiled and scooped up, whole into a round standby, locally known as "butter flour", each piece of flour about one and a half weight, known as "one" or "two Each slice weighs about one and a half, and is called "one portion" or "two portions". There are two types of toppings: one is made from five-spice rolls fresh from the frying pan, and the other is made from deep-fried dried bean curd; condiments include sweet noodle sauce, peanut sauce, mustard sauce, and garlic and vinegar sauce. When eating, the deep-fried dried tofu, etc. on the butter flour, evenly mixed into a variety of sauces, and then rolled up in a tube into the mouth, fragrant and refreshing, sweet, sour and spicy, oily but not greasy.

4. Lo Mein is a famous flavor of the Zhangzhou area. Originally for the Dragon Boat Festival food, now evolved into a daily popular snacks. It uses shredded meat, bamboo shoots, shredded eggs, mushrooms, squid, cauliflower and other ingredients, fried, add pork bone soup boiled, put the right amount of monosodium glutamate, sugar, salt and potato flour into a thick soup for the marinade, and then pouring marinade in the punch to remove the noodles on the surface of the alkali, and finally with pepper, deep-fried garlic, deep-fried flatfish, coriander and other condiments, for the stalls of delicious snacks.

5. Shamshu water ball is Jinjiang Shamshu famous food, famous around Quanzhou. Its shape has round, block, fish-shaped several kinds. The Department of eel, Jia La fish and other top quality fish, fish meat chopped, and potato flour made of snow-white crystal bright color, with a strong pot expansion force, tough texture, refreshing and other characteristics of the mouth. Processing method is different from the Fuzhou fish balls (water ball a small solid, Fuzhou fish balls a large filling), another wonderful. Similar small fish balls can be tasted all over southern Fujian.

7. Five-spice rolls Zhangzhou local specialty. It picks fine materials, half fat lean pork strips, chopped green onions, chopped water chestnuts, shrimp and other raw materials, with five-spice powder, sugar, shrimp oil, plus potato flour and water stirred into a paste, and then wrapped in tofu skin rolled up into a long 4 inches, diameter of 1 inch or so of the round strip, into the hot frying pan fried. The finished product is crispy on the outside and moist on the inside, with rich flavor and delicious taste. In addition to snacks, you can also do the banquet platter.

8. Pungshe turtle Yongchun specialty. With glutinous rice, mung beans, sugar and other carefully crafted, shaped like a turtle. Chinese people turtle as a symbol of longevity, Minnan language to "old turtle rice dumplings" to describe the person who is experienced in handling things. Therefore, Yongchun people meet family members or friends more than 50 years old birthday, more than a pad of bamboo leaves steamed turtle-shaped rice cake to congratulate its longevity, and in the cake engraved with tortoise patterns or "life" character, and then multiplied to the wedding ceremony, ancestor worship, God worship ceremony. It is said that the founder of this traditional food is Sun Beng, a good friend of Sun Beng and after taking the first degree, he was appointed as a nobleman, and the people of Southern Fujian called the nobleman as "Sheren", so the tortoise cake made by Sun Beng is called "Bengshe Tortoise".

9. Tender cake, also known as the "Runcake dishes", pancakes, similar to spring rolls. Jinjiang, Nan'an and other famous points. It is made of flour round thin skin, wrapped in dishes, rolled into a cylinder and eat. Stuffed with dried tofu, pork, carrots, cauliflower or shredded cabbage, bean sprouts, vermicelli, oyster omelette, etc., respectively, fried, mixed in the plate, eaten on the crust coated with hot sauce, sprinkled with fried seaweed (a kind of seaweed), ground peanuts, etc., wrapped in a variety of dishes can be eaten. The origin of this cake has a different story: one said that Mrs. Zheng Chenggong created; one said that the year was looted by the Yuan people in the South, the Qingming Tomb Sweeping in order to send their condolences made this cake, eaten with their hands. The more popular theory is that the Ming Dynasty Jinmen Cai Fuyi Mrs. Created, Cai for the official clean, as the Governor of Yunnan-Guizhou, Hubei-Guangzhou, often busy and sleepless, Mrs. Cai then wrapped in a cake dish, so that her husband one hand pen to read the documents, one hand to take the pancake to eat, work, eat both.

10. burnt meat dumplings: dumplings everywhere, but the Minnan burnt meat dumplings unique flavor. It uses glutinous rice amalgamated with lard, wine, fontanel juice, soy sauce burned through, sandwiched between fontanel meat, mushrooms, lotus seeds, dried shrimp, wrapped in bamboo leaves in pork bone soup simmering for three hours, eaten when adjusting the garlic, fontanel sweat, chili sauce, the entrance is not greasy, sweet and tasty.

11. Other famous confectioneries from the southern Fujian region include Qinglan tart, fried onion cake, peanut cake from Xiamen, mung bean cake from Quanzhou, sweet cake (i.e., "Shishi rice cake") from Shishi, Zeng Xiaopeng's egg cake, and pastries from Yongchun with pastries and flowers, as well as a bowl cake from Zhangzhou, a pastries from Zhangzhou, and a pastries from Yongchun. bowl cake from Zhangzhou, rice cake and rolled cake from Nanjing, "double cake run" from Longhai, jujube cake, drum cake, orange cake from Zhao'an, and pillow cake from Pinghe. Pinghe creek area of the "pillow cake", made of flour, melon strips, malt sugar, citrus peel, lard, green onions, etc., the shape of the pillow, color red, the quality of fluffy, the feudal era had as tribute to the court. It has a history of more than 400 years.