What are the eating habits of Fujian people?

After the Ming and Qing Dynasties, Fujian cuisine gradually formed a characteristic. The flavorful snacks are also famous for their colorful and good taste, and have formed different regional characteristics.

In the custom of hospitality, Fujian people are known for their hospitality, in addition to inviting guests to drink tea, boiled eggs to invite guests is also a custom ****. In terms of banquet customs, since the modern era, the gradual increase in luxury, and there are many rules. In folklore, there are many popular dietary taboos. Drinking wine and tea in Fujian has a history of thousands of years. Especially tea, has become an important and indispensable part of people's daily lives. Since the Tang and Song dynasties, the "fighting tea" style is very prevalent, Minnan's "tea ceremony" and the Hakka's "tea" is still renowned at home and abroad.

Staple food

1. Rice

The staple food in Fujian is rice (i.e. rice). Since ancient times, eight Fujian grain cultivation to rice as the crown.

Many counties in northern Fujian is historically known as a grain-producing areas, three staple food to rice-based. Qing Jiaqing "Nanping County," said: "Nanping day three meals are rice, to eat porridge as a shame. But summer evenings, eat the people of Ru." (Qing Jiaqing "Nanping County" Volume 8 "Customs") Pucheng, Jianyang and other places in rural areas, some places still maintain the habit of eating three meals of dry rice, Fuzhou area is generally morning and evening rice, lunch dry rice, between the "two dry and one thin" food system. Pingtan, Fuqing and southern Fujian part of the coastal non-food-producing areas, there are three meals a day are thin rice. At present, although there is no "to eat porridge as a shame" custom, but the Fujian people pay attention to the diet of "full" and "real". The so-called "thin rice" is not the same as the "porridge" in the north, but is more dense.

Every spring plowing, autumn harvest and other busy seasons, because of the need to get up early in the morning to grab seeds and harvest, the amount of labor increased, northern Fujian, northwestern Fujian and eastern Fujian, some of the day four meals, five meals or even six meals to eat. Some women in southern Fujian believe in God, because of the wish on the first day of the lunar calendar, 15, or every three, six, nine do not eat breakfast, commonly known as "minus a big meal", containing this save the food blessings, leaving the children and grandchildren to enjoy the meaning of.

Rice is processed by steaming, stewing and fishing. Fishing for rice is very common in rural areas, the Department of bamboo "strainer" to fish out half-cooked rice, will fish out the rice on the steamer to cook, in order to prepare for the middle and dinner, the remaining rice soup and rice boiled into porridge for breakfast.

Some areas of southern Fujian people love to eat "minced meat porridge", in the porridge with minced meat, razor clams, green onions and ginger, and a little salt, soy sauce, do not need to accompany the dishes, as breakfast or dinner. Liancheng farmers in western Fujian, more dry rice for breakfast, lunch and dinner more congee, and like to add vegetables, taro, beans and other vegetables cooked into porridge. Northwest Fujian Taining, Jianning and other counties produce bamboo, local people like to use bamboo made of bamboo steam rice. Stewed rice bamboo more fun, the locals go to the mountains when working, often cut a section of moso bamboo, amoy good rice in the bamboo, after sealing the place to pick up firewood barbecue, bamboo cracks and rice cooked, western Fujian Wuping's "skip rice" is scooped rice paste in the dustpan on the fire steaming into a rice skin, made of small pieces, wrapped in bean sprouts, lean meat, shrimp, etc. to eat. In Nanjing, farmers work in the field or shoulder peddling, used to use small straw bags of rice cooked into a rice ball, commonly known as "Zizania stem rice". Nanping area in northern Fujian also has the custom of steaming rice in a straw bag, commonly known as "straw bag of rice". Fujian people with glutinous rice and round-grained rice processing system "patty cake" and "white kuey teow" is also very favorite, in the production method and form it there are more obvious regional differences, Fuzhou area is more for the long strip; southern Fujian is more for the block and flattened round; eastern Fujian, northern Fujian is more for the spindle, but the eating method is similar. Its eating method is similar, or boiled or fried can be, both as a staple food, can also be accompanied by meals.

2. Sweet potato

Also known as "groundnut", "sweet potato", "sweet potato". During the Wanli period of the Ming Dynasty, sweet potatoes were introduced to China from the Philippines. Qing Dynasty Zhou Lianggong "Min Xiaoji" recorded the story of the sweet potato into the Fujian: "Wanli, Min people get the foreign countries, barren gravel land, can be planted, the first planted in Zhang County, gradually and in the Quan, Putu, near Changle, Fuqing are planted ....... When it was first introduced into Fujian, it was worth the famine in Fujian, and it was enough for one year". Sweet potato a introduction, for the relief of famine in Fujian, Fujian people for this in Fuzhou Wushan built a "first potato pavilion" to commemorate. The sweet potatoes were eaten by "the aged, the children and the children, the people who traveled and begged, down to the dogs and chickens." And to its "raw food such as food kudzu, cooked food color like honey, its taste like cooked water chestnuts. Stored in raw form, it has the smell of honey, and the fragrance is heard in the room." ("Min Xiaoji" Volume 3 "sweet potato") and become a pet on the table of Fujian residents. In Putian and some areas of southern Fujian, the old groundnut or even become the family food, known as "all-purpose food". 1949 years ago, Gutian County, east of the bridge town of "Datong area", had circulated this rhyme: Datong three treasures, "sweet potato rice as food," "sweet potato rice as food.

Hui'an County, southern Fujian, more moraine, dry land accounted for a large proportion of the main planting of groundnut, the history of the "sweet potato County," said. In the old days, the people of the county mainly rely on food groundnut day, farmers even eat three meals a day groundnut, only on New Year's Day to eat a few meals of rice. Every year after the harvest, in addition to a small amount of food, most of the processed into powder or cut into strips or slices of shredded "groundnut rice", "groundnut slice", in order to prepare for year-round consumption.

As a complementary staple food with rice, the most common way to eat sweet potatoes is to mix and cook with rice. Qing Guangxu years, Hui'an Chongwu Jiang Jun Cai to "new kettle cooking sweet potato" as the title, the mouth accounted for an absolute saying: "water bone a thousand years white, melon heart a flavor Dan. Although the rice soup becomes black, it may not be with pungent acid." ("Star Island Hui'an Public Office of the fiftieth anniversary of the special issue") on the groundnut rice appreciation. In the old records of Fuzhou area, there is also a saying that "rice is served for three meals, and the villagers may mix it with potato and rice." (Republic of China "Gutian County Zhi" Volume 21 "rituals and customs") records.

The processing of groundnut is boiled, steamed, baked and dried several kinds. In recent decades, with the improvement of living standards, the phenomenon of groundnut rice as a staple food in the province is gradually reduced, but in urban and rural areas are still commonly used as groundnut brewing, potato flour is used to accompany the meal and the production of a variety of flavored snacks.

3. Pasta

In addition to rice and sweet potatoes, after the modern era, pasta has been converged into the Fujian people's staple food spectrum. Flour processed from wheat, the people of northern Fujian in the past, commonly known as "flour ash", before the war, mostly known as "foreign ash", meaning imported goods. Noodles in the most common for the grain sector processing of various types of dry noodles, such as "Yangchun noodles", "mid-autumn noodles", "egg noodles", etc., the folk production are The folk production are "cut noodles", "fish noodles" and noodles, bread, steamed buns, pancakes, dumplings, meat buns (buns), cakes, doughnuts and so on.

Side dishes

Fujian is one of the major producers of fish, meat, vegetables and fruits in the south, so the side dishes are characterized by a wide range of colors, varieties and fine workmanship. The main body of the Min people are Han Chinese, so it is generally meat and vegetarian food. Daily side dishes, meat, mainly pork, beef, mutton, dog meat, etc.; poultry have chickens, ducks, geese, pigeons, etc.; fish have freshwater silver carp, crucian carp, eel, carp, grass carp, catfish, etc.; sea produce cucumber fish, scallop, pomfret, horse mackerel, salmon, etc.; crabs, shrimp, clams, razor clams, oysters and other shellfish are also residents of the plate of things. Vegetables in the legumes, soybeans, lentils, peas, black beans, beans, cowpeas, mung beans and a variety of young legumes, rice beans, red beans, black beans; vegetables mainly cabbage, cabbage, mustard greens, leeks, spinach, sunflower greens, cabbage, yellow cauliflower, lady's mantle cabbage, kale, amaranth, greens, tomatoes, cauliflower, celery, sprouts, radish, carrot, and green onions, garlic, ginger, and so on; melons are mainly winter squash, melon, cucumbers, pumpkins, gourds, and other shellfish are also residents of the plate. Cucumber, cucumber, pumpkin, gourd (zucchini), etc., as well as yams, potatoes (potatoes), betel taro and so on. In addition, the wild bamboo shoots, Mizushu; water loaches, eels, snails, etc.; streams and gullies in the turtle, frogs, caddisflies (spiny frogs), etc.; snakes in the mountains, wild boar, goats, suede, etc. should be marketed from time to time. Soybean products are abundant, there are tofu, dried beans, soybean skin and fine processing of bean curd bamboo and so on. Oil is vegetable oil, peanut oil, tea oil, lard, sesame oil and so on.

Fujian people have always paid attention to the cooking of meat and vegetarian dishes, all end of the cooking method, all in the line. In ancient times, there are different cooking methods such as frying, deep-frying, stir-frying, steaming, stir-frying and swinging. Dietary tastes vary slightly from place to place, the Fuzhou region prefer to use shrimp oil, sugar, wine as a condiment, sweet, mellow, fragrant for its style of dishes, especially pay attention to the "sweet". Mr. Yu Dafu once described: "The taste of food in Fuzhou is generally heavy on sugar; there are a few real Fuzhou pavilions burning out of the chicken and duck four pieces, it is simply the same as candied canned goods, not mixed into a grain of salt flower." ("Yu Dafu Collected Writings" Volume 4, page 150 "food men and women in Fuzhou") Southern Fujian region is avoided shrimp oil, like light, heavy flavor, burning soup soup often add angelica, ginseng, wolfberry and other traditional Chinese medicine. Some areas of southern Fujian like to eat salty, Nan'an area that there is "no salty not sweet", "salty and sweet湔 (light) tasteless," said. And northern Fujian, northwestern Fujian mountainous areas by the influence of neighboring provinces, and high mountains and cold water, burning vegetables under the salt, add more chili, dishes with a strong flavor.

The cooking techniques of Fujian cuisine, there are four major features:

One is the skillful work of the knife, interesting in taste, rich in beauty. It uses meticulous slicing, cutting, graving and other exquisite knife skills, so that the cooking dishes are equal in size, thickness and uniformity, no difference in length, graving and scratching consistency, regardless of the texture of the solid, crispy or crunchy, can be achieved by deep penetration, molding and generous, the effect of the fire table and the appearance of the same, and the appearance of the beautiful and interesting. Such as "light dregs of snail", "chicken head golden taro" and other dishes, giving people graved flowers such as ly, cut silk like hair, thin as paper beauty, eat the aroma stay cheeks, the aftertaste is long.

The second is the soup dishes, changing, unique. Min cuisine heavy soup, the original flavor. Raw materials are mostly seafood, through the selection of a variety of main and auxiliary materials to be skillfully cooked system, remove the inherent raw materials, bitter, astringent, fishy and other flavors, but also to retain its original flavor, so that different textures of the dishes soup flavor has its own characteristics, so to have "a soup ten changes" said. Such as "taro simmering lamb elbow", "green onion roasted hoof" and other soup dishes, or soup as clear as water, or white like milk, or golden clear, Dao Dao taste fresh and sweet, rich and fragrant.

Thirdly, the flavor is unique, favoring sweet and sour, highlighting the light. Min cuisine seasoning is not a party: the good use of sugar, sweet to fishy; clever use of vinegar, acid can be refreshing appetizing. And to sweet but not greasy, sour but not astringent, light but not thin reputation. In addition, Min cuisine also makes good use of red lees, sacha, mustard and other condiments. Only red dregs have several uses, such as cannon dregs, pull dregs, fried dregs, drunken dregs, etc. Each of the above seasonings has the effect of removing fishy, preserving freshness, increasing fragrance, adjusting color and waking up the spleen and appetizing to help digestion, etc., which constitutes the unique flavor of Min Cuisine. Such as "drunken bad chicken", "wasabi chicken", "sacha stewed duck" and other delicacies, are aptly embodied in the sweet and sour, highlighting the characteristics of the light Fujian flavor.

Fourth, the cooking is delicate, elegant and generous, color, aroma, taste and shape are all good. Fujian cuisine cooking techniques are mainly simmered, popped, fried, blanch, fried, steamed, simmered, stewed, etc., cooking delicate performance in the selection of fine materials, soak properly, seasoning precision, soup making, fire and so on. Such as "lotus shark's fin", "Buddha jumps over the wall" and so on have this characteristic. Elegant and generous reflected in the maintenance of dishes colorful natural beauty and small and exquisite utensils. Such as "dragon body phoenix tail shrimp", "white fried fresh bamboo razor clams", "fried yellow snail slices", "honeycomb tofu" and other delicacies, all reflecting the elegance and generosity. Delicacies, are reflected in the elegant and generous natural color and color, flavor and shape are excellent.