Fujian Double Ninth Festival Traditional Cuisine

First, Daejeon's classic snack: nine floors.

Nine-layer rice crust is a classic local snacks synthesized by nine layers of rice pulp with different colors. It takes rice and glutinous rice as raw materials, grinds them into rice slurry and divides them into nine equal parts. Add appropriate amount of white sugar and its edible pigment (the first layer is red, the second layer is light yellow, and the third layer is original white, until it is repeated to nine layers). Therefore, there are nine floors, hence the name "nine floors". Its manufacturing method is to put gauze on the bottom of the steamer, put the first layer of material, and then put the second layer until it is half cooked to the ninth layer. After steaming and cooling, it is cut into diamonds, which not only has a strange and elegant appearance, but also has a warm and delicate taste. It tastes crisp and sweet, and is most suitable for children and the elderly. It is a unique snack in Daejeon. According to local customs, this nine-story nest is specially designed for the Double Ninth Festival. Double Ninth Festival is an important festival in China since the Han Dynasty. This festival mainly has two connotations: one is the custom of taking refuge; The second is the custom of ascending to heaven and becoming immortal. The so-called energy avoidance means that there is a disaster on September 9, and the world must go up the mountain to avoid it. For this story, see the book "Qi Xu Zhong Harmony" in the Southern Dynasties: "Runan Huan Jing studied with Fei Changfang for many years. The long room said,' On September 9th, your family should have a disaster. You should go at once and let your family brew red capsules, hold dogwood and drink chrysanthemum wine. This disaster can be eliminated. As Jing said, he climbed the mountain with his family and returned home at night. He saw chickens, dogs, cows and sheep suddenly die. Hearing this, the eldest room said,' Take your positions.' "

Second, the characteristic staple food in southern Fujian: sweet potato powder.

Why do you say this is a staple food in southern Fujian, because southern Fujian is rich in sweet potatoes, which are sweet potatoes. Sweet potato powder, as the name implies, is made of sweet potato powder, so the color is darker. The word "Guo" vividly reveals the fact that it contains rice paste.

In addition to delicious taste, sweet potato powder jelly also has a beautiful legend-food for children. According to legend, Hong Chaoxuan (a famous historical figure in Xiamen and a native of Xiang 'an) was ordered to go to his post when he was admitted to Jinshi in the spring. It happened that his hometown was preparing for the March Festival (the third day of the third lunar month), and his mother asked him to leave after the festival. But he was afraid of being late, so he quickly grabbed a few handfuls of sweet potato powder from his own granary, mixed it with porridge and water, stirred it into a paste, fried it into a thin layer of sweet potato powder skin, cut it into strips, and cooked it into a bowl of delicious sweet potato powder. Hong Chao chose to leave home and eat sweet potato powder made by his mother. He felt particularly cordial. Later, Hong Chaoxuan became a big official and returned to his hometown. The villagers set a table to congratulate, but Hong Chaoxuan didn't find sweet potato powder. When asked, the villagers were stupid because they didn't prepare this dish at all. They think that when Hong Chao is elected as a senior official, where will he want to eat coarse grains in his hometown? So, let's get ready. Before long, steaming sweet potato powder was served. Hong Chao chose to eat and said, "The sweet potato powder in my hometown is delicious!" From then on, the first dish for Xiamen Xiang 'an Hongcuo to entertain guests was sweet potato powder. This ancestral custom has not only become a habit of local people, but also spread to some overseas Chinese.

The method of making crispy rice with sweet potato powder-cook porridge with rice, mix it with sweet potato powder, put it in a stone mortar, knead the rice and sweet potato powder into a ball, then add water, adjust it to a proper consistency, fry it in an iron pan into a pancake skin, and cut it into vermicelli with a width of two centimeters. When cooking, add enough oil, add Shanghai oysters, cuttlefish, shrimp and other seafood, and sprinkle some chopped green onion or celery on the surface.

Third, a batch of cultural snacks.

Masuo is a traditional folk snack in Wuyishan, but it contains the flavor of history and culture. It was called "sesame rice" in the early days. On the north side of Tianyou Peak in Wuyishan, there is a stream called Humajian. According to legend, in the pre-Qin period, thirteen immortals, including Wu Yijun, Huang Taimu and Wei Wangziqian, held a curtain pavilion banquet on Man Ting Peak to entertain the people in Wuyishan Village, and opened a mountain. In addition to delicacies, there is also a delicious food at the banquet, which was sent by the villagers, and that is sesame rice. At that time, people in Wuyishan village knew how to use stone tools to process rice-based food. The people in Wuyishan village have to offer sacrifices to the community twice a year, and Quanshe "prays" for good weather? And the autumn society "repay kindness" returns a bumper harvest.

The autumn harvest is in the autumn club, and the villagers celebrate the harvest with sesame seeds. They steamed the glutinous rice, put it in a stone mortar and beat it with a wooden pestle. Make rice completely broken into glutinous rice. Then fry sesame seeds, knead the mashed glutinous rice into small balls and roll them in sesame powder. This is how delicious flax rice is made. It is said that the Thirteen Immortals of Wuyi ate sesame rice at a banquet in Man Ting Pavilion, and they were all surprised. So they're in Humajian? God bless the north wind? The area has been opened for planting sesame seeds in mountainous areas, and paddy fields have been opened in the foothills of Beifeng Mountain. Moreover, after the autumn harvest every year, we have to cook sesame rice among friends. The tradition of cooking sesame rice has been inherited, and now it is called beating sesame seeds.