Collecting the names of the most popular snacks and how to make them.

Teaching you simple to make local snacks ～～～～

Saengmai Songwan leek buns sashimi rolls Jade rolls Mixed oil cake 陷心馒头烏楮粳米糍 状元糕 蛋菰

Taro buns sesame crackers seasonal snacks Hakka tea Jiangle ring tea lavender duck Ninghua rat dry Shayang duck 卜鸭

Saengmai

Saengmai

The traditional snacks of the Hakka people of Ninghua. The method is: taro boiled, peeled, pounded into a paste, mixed into the groundnut flour repeatedly kneaded, cut into small round balls, and then defended into a round skin, and then onions, bamboo shoots, fragrant roots, lean meat, turnips and other fillings, wrapped into a conical shape, into the steamer for about 20 minutes, take out the plate, sprinkled with sesame oil, soy sauce, while hot, delicious, tender, fragrant, fresh

Song balls

The traditional Hakka snacks in Ninghua. Its method: the tofu crumbled, accompanied by diced green onions, lean meat, water chestnuts, asparagus and other raw materials, and then pinched into a small round ball, rolled in dry ground 343 powder, the water boiled into the, and then add seasoning, cooked, and eaten together with the soup. It is characterized by smoothness, looseness, crispness and freshness. Hakka tradition says, eat "pine pills", you can live a relaxed life, so every "spring" day, families in the festive atmosphere to welcome spring, have to eat "pine pills! "

To pray for a new year can be easy and comfortable.

Leek package

Ninghua County Hakka traditional snacks. The practice is: grind high-quality rice, into the hot pot constantly stirring, boiled into a paste, out of the pot to be used. The first crop of leeks, bacon, chive, asparagus, asparagus, shrimp and other raw materials cut into fillings, kneaded into a rice ball skin package filling, steamed in a cage, after the plate, while hot to eat. Characteristics: fragrant, fresh flavor, smooth skin, a meal unforgettable.

Fish sashimi

Also known as sashimi, it is a traditional dish of Ninghua. Limit 3-4 pounds of live grass carp a tail, quickly remove the scales, skin, internal organs, and then pick off the thorns, and then cut into thin slices, sprinkle sesame oil, and then dipped in soy sauce, wasabi chili can be eaten, the raw fish is crisp and refreshing, for the next drink dishes.

The Big Roll

The main dish of the traditional Hakka feast in Ninghua. It is made by crushing tofu, adding diced radish, lean meat, bamboo shoots and other ingredients, mixing in the right amount of groundnut powder, steaming it in a cage, then cutting it into pieces and serving it on a plate, then drizzling it with soy sauce, sesame oil and sprinkling it with chopped green onions. The flavor is delicious.

Jasper rolls

Taining traditional snacks. Commonly known as leek mochi. The practice is: rice and leeks as raw materials, ground into a thin pulp, and then branded into a book of cakes, and then into the incense, fresh bamboo shoots, shredded meat, chili powder and other fillings, pan-fried into a tube, eat while hot, soft lubricating oil, color and flavor are complete.

Mixed oil cake

Taining flavor snacks. The practice is simple: rice-based, with a little soybean, grinding, with a small iron spoon into a little rice paste, add fillings, and then covered with a little rice paste, into the frying pan fried into a flat round cake, eaten while hot.

Trapped buns

Taining folk snacks. Production method: and soak and soak through the glutinous rice, steamed and poured into the wooden trough, add brown sugar, accompanied by a little tea oil, five-spice powder and other condiments, and then stirred with a wooden stick, pick up into a fist-sized pellets, wrapped in a thin layer of Japonica made of silver outside, that is.

Wu kozo mochi

Taining She unique folk snacks. The practice is interesting: burn the leaves and twigs of the "kozo" tree to make charcoal ash, and take alkaline water for use. The boiling water will be drenched soaked round-grained rice, into the rice steamer, pour the main stone mortar repeatedly pounded, at the same time, add a little WuZhouZhou ash alkaline water, made into a small grain, and then steam and then beat, after three steam three beat, patty cake group soft sobbing smooth. Its characteristics: yellow transparent color, soft and tough, slippery and not sticky, taste alkali fragrance.

Scholar's cake

Taining flavor snacks. Method: the best glutinous rice, steamed by washing, poured into the stone mortar pounded cake, picked up into a ping-pong ball-sized patty dough, into the soybean, peanut, sesame, fried and then crushed into powdered ingredients, (ingredients powder and then mixed with sugar), plus scallion lard, that is. Its characteristics: yellowish color, sweet, soft and tough appropriate.

Egg Mushroom

Placing the egg with a pinch of salt and an appropriate amount of warm water, use chopsticks to break it up repeatedly, and then tie one end of the pork sausage tightly with a thread, pour the egg from the other end, and then tie it firmly with a thread after it's full. After that hold the egg intestine one end of the line, put in a pot of about 50 degrees of water to add swing, to be until the water boils, immediately take out the egg intestine, cut into small sections of half an inch long, standby. Burning soup, the intestines into the section, accompanied by aromatic mongoose, red mongoose and other ingredients, add a little monosodium glutamate, salt, green onion, etc., cooked to the egg intestines at both ends of a milled mongoose shape, start the pot that is completed, light and refreshing, for the banquet dishes.

Taro Bao

The traditional snack of Sanming area. Taro package soft lubrication flavor, the main raw material for the taro and tapioca. Wash the taro into the pot boiled peeled, and tapioca rubbed until soft and hard moderate non-stick, made of taro package blanks, wrapped with lean meat, spices, bamboo shoots, shrimp, soy sauce, five-spice powder and other cooked stuffing, placed in the boiling water to the expansion of the water surface to float that is ripe, dipped in soy sauce, old wine, lard, monosodium glutamate, green onions and other seasonings can be eaten.

Chi Ma salty cake

Sanming snacks. Method: flour with a little salt, monosodium glutamate, water and rubbing, in order not to stick to the degree, made into a round cake, wrapped in stuffing (meat, leeks, dried shrimp), one side of the cake sprinkled with sesame compaction. Then put the iron cage Sheng charcoal fire into the cylinder, baking hot cylinder wall that is taken out, hold the cake without sesame side, in order to stick to the upper part of the cylinder wall, with a little water sprinkled into the tank, and tightly cover the mouth of the cylinder, so that the cake baked. After opening the lid, put the iron fire cage into the cylinder, so that the cake is baked crispy sesame flavor, remove the fire cage, and shovel the cake with a spatula can be shoveled down. Sesame salt cake crispy and delicious, both meat color, the advantages of baking cakes, for travel good points.

Seasonal snacks

Chinese New Year in both urban and rural areas to eat rice cakes, patties, the city to eat noodles, the countryside to eat dried flour, the New Year's Day to eat taro buns, spring to eat spring rolls; Qingming to eat Qingming fruit; the fourth of the lunar calendar, the first day of the first branded poi, sweet and salty two kinds of; summer households to eat Xi Guo; Dragon Boat Festival to eat rice dumplings, peppercorn cakes, lotus leaf packets; Mid-Autumn Festival in addition to eating mooncakes, white fruit cake, but also eat taro buns; winter to eat pig's feet, patty cakes, known as winter.

Hakka ring tea

Ninghua Hakka unique drink. Preparation: homemade tea (Huaishan leaves or tea leaves), herbs, tea oil, into the ring bowl, ring rotten, and then poured into the boiled green beans (or red beans), pig intestines, peanuts, fried rice, powdered skin, dried flour mixed into, can be eaten. The tea is delicious, can quench thirst and hunger, and has the effect of removing wind and dampness, clearing heat and detoxification.

Will music ring tea

Method: tea, sesame, peanuts, orange peel, cinnamon, etc. into a powder, and then add cold boiled water into a pulp, into the boiling water that is; will music people to tea instead of wine to reward the guests with a good drink, with the summer heat, quench the thirst of the Jin, the efficacy of the lack of drive refreshing

Lavender duck

It is the Sanming area of the folk famous dishes. The practice is: will be slaughtered after washing the duck, cut open the front chest, with two bamboo sticks will be the whole duck open flat, duck body smeared with a little fine salt. In the bottom of the dry iron pot, put in a handful of rice bran, on the wire mesh plate or iron frame, the duck back down flat on it, close the lid of the pot, start a water fire, so that the chaff burns smoke and smoke through the duck. To be the side of the pot out of the gas from the white to yellow, and then look at the bottom of the pot in the stove stove tip was grayish-white, can be out of the pot. At this time, the duck body was yellow, shiny oil, can be cut into pieces, accompanied by garlic and other fried, the flavor is both fragrant and fresh

Ninghua dried rats

Ninghua specialties, is one of the "eight dry western Fujian". Capture the autumn voles, skinned belly, smoked with rice bran into a red color, and will be with meat, bamboo shoots, ginger stir-fried, its fragrance is strong, its taste is delicious, and has the effect of tonifying the kidneys.

Shayang plate duck

Sha County famous product. Shayang duck processing began in the Song Dynasty, the flavor is unique, and has been famous for a long time. Shayang duck is made of exquisite materials, combining traditional craftsmanship with modern technology. In recent years, it has been awarded the title of "Best-selling Products Gold Medal" in Fujian Province and Shanghai Famous New and Special Agricultural Products Exhibition and Sale. It has a variety of flavors (fragrant, spicy, smoky) and different packages, which can be purchased by a wide range of consumers.

Bu Duck

Yuxi famous dishes. Clever production, the duck slaughtered, in the chest belly, put into the pot filled with tea and rice sealed, small fire baking. Duck body was tooth yellow, shiny oil, aroma, unique flavor.