What kind of food do Fujian people generally like to eat?

Fujian people like to eat the following six dishes:

First, Fuzhou cuisine: sweet and sour.

Fuzhou cuisine is a branch of Fujian cuisine, which originated in Fuzhou, Fujian, China. It is the mainstream of Fujian cuisine. It is characterized by sweet and sour taste, and pays special attention to the cooking of soup. There is a saying that "one soup becomes ten soups", and the cooking method is the most common. Typical seasonings commonly used in Fuzhou cuisine are shrimp oil and red grain. Traditional Fuzhou cuisine often uses shrimp oil instead of salt and soy sauce as a salty seasoning for cooking, and its emphasis on lightness and freshness also determines that Fuzhou cuisine rarely uses spicy seasoning like pepper.

Second, Minnan cuisine: the taste is light, sweet and sour.

Fujian cuisine is one of the eight major cuisines in China, and Minnan cuisine is an important part of it. It covers the cuisines of Quanzhou, Xiamen, Zhangzhou and Putian, and has an important origin with the cuisines of Taiwan Province Province, Hongkong, Macau and Southeast Asia. Minnan cuisine is fresh and crisp, paying attention to soup evaluation, with light taste, sweet and sour taste, a combination of Chinese and western, and endless changes. Its cooking techniques are varied, such as frying, frying, boiling, stewing, stewing, frying, marinating, boiling and steaming.

Hakka cuisine: salty, fat and cooked.

Hakka dishes are mainly popular in Longyan, Sanming and Zhangzhou in Fujian. The formation of Hakka flavor is closely related to the formation of ancient Hakkas. For example, like Hakka dialect, Hakka cuisine also retains the traditional customs of Zhongzhou. Traditional Hakka specialties include: braised pork with plum, salted chicken, Hakka fermented tofu, pork belly wrapped chicken, brewed bitter gourd, bagan in western Fujian, potted vegetables, four-star moon viewing, taro buns, taro jiaozi and so on.

Fourth, Puxian cuisine: fresh and elegant, slightly sweet.

Puxian cuisine, a famous dish with a long history, has a unique cultural background and a wide variety, including famous fried rice noodles, "litchi meat", stewed tofu, stewed mutton and protein flat food. These famous dishes are of high quality, with excellent color, fragrance, taste, shape and utensils, especially in "taste", so there is a saying that "all kinds of dishes are delicious in one style". Many famous dishes are characterized by strong flavor, wide flavor, strong flavor and strong flavor, and they are also good at fresh, elegant and slightly sweet. In cooking technology, frying, steaming, burning, marinating and frying are exquisite and unique. All kinds of ingenious dishes and assorted dishes are ingenious, and they are beautified with the natural color of food by using artistic techniques such as stacking, putting, carving, carving and plastic. All kinds of patterns are both ornamental and edible, full of fun, and are deeply loved by diners from all over the world.

Five, northern Fujian cuisine: spicy, salty and fresh.

Northern Fujian is rich in specialties, with a long history and developed culture. Abundant mountain forest resources and humid subtropical climate provide sufficient conditions for northern Fujian to be rich in various delicacies. Mushrooms, russula, bamboo shoots, Jianlian, Coix seed and other local specialties, as well as wild game such as rabbits, wild goats, muntjac and snakes, are all excellent food raw materials. The main representative dishes are Bagua Banquet, Wengong Cuisine, Man Ting Banquet, Snake Banquet, Tea Banquet, Rinsed Rabbit Meat, Smoked Goose, Dried Carp, Dragon Wind Soup, Snacks, Fried Pot Bottom with Winter Bamboo Shoots, Chrysanthemum Fish, Eggs with Double Money, Chicken with Tomato Juice, Jianou Duck, xia yang Osmanthus Jelly and so on.

6. Fujian cuisine: light and delicious.

The eastern Fujian cuisine has fine selection of materials and rigorous knife work; Pay attention to the heat and the soup; Like to use condiments, the taste is changeable, showing three distinct characteristics: First, the knife method is clever and interesting, known as silk as hair and thin as paper, and the famous dish is fried snail. Secondly, there are many kinds of soups and vegetables with unique seasoning.

Fujian Cuisine in China on the Tip of the Tongue

I. Ningde

1, Pingnan medicated diet

Stewed goose with spring grass

Pingnan people use local herbs to cook in season. It is good to nourish the liver in spring. Huangdi Neijing says that the anus is bitter and urgent, and eating it quickly is sweet. Goose meat is sweet, collecting grass and clearing liver, and detoxifying every day. Leeks are in season. Together, it is the most unpretentious spring food of Pingnan people. Stewed goose with three grasses.

The cauldron was so big that smoke curled up. In the simplest kitchen, there is a wonderful journey of food every day. It is the crystallization of the wisdom of Pingnan people for thousands of years and the unchanging taste of Pingnan's hometown. ......

Xiabajiang Xiaochang Decoction

Patrinia scabiosaefolia, also known as Sophora alopecuroides, has the effects of clearing away heat and toxic materials, eliminating carbuncle and expelling pus, removing blood stasis and relieving pain. Many places in Fujian like to eat it to reduce fire, but in Pingnan, Patrinia scabra and small intestine have become excellent partners in summer. Small intestine and Patrinia, Pingnan people think that these two flavors belong to cold nature. Patrinia scabra, common in Shan Ye, is beneficial to detoxification, diuresis and clearing heat by simply boiling soup in summer.

Steamed tender duck in autumn

Artemisia autumn scenery belongs to Artemisia of Compositae, which has the effects of clearing away heat, cooling blood and detoxifying. "Bielu": "The main tonic skin, qi, make people fat." Ducks have the functions of benefiting qi and nourishing yin, harmonizing stomach and promoting digestion; Detoxify and treat sores; The effect of expelling wind and dredging collaterals. Autumn is the best time to eat ducks, and there are chrysanthemum in season and ingredients.

Dong distiller's grains taro noodles

In Pingnan people's medicated diet, taro can strengthen the spleen and tonify deficiency, dissipate stagnation and detoxify, and distiller's grains can promote blood circulation and relieve pain, warm the middle warmer and dispel cold. These two flavors belong to the homology of medicine and food. Taro noodles with distiller's grains are a good food supplement in winter, and naturally have other functions when matched with other ingredients. However, pure taro distiller's grains noodles are elegant and pure, which can better feel Pingnan people's respect for natural ingredients and their ideas and creativity in food maintenance.

2. Pingnan qingmingguo

Many places in Fujian have the custom of eating Qingming fruit, and Pingnan is no exception. Every spring equinox, Pingnan people go up the mountain to pick a plant called Gnaphasia japonica and use it as a dye.

Why does the clear fruit made of glutinous rice have a green skin? The secret lies in the little mouse grass. Green vegetables are chopped, mashed and juiced. This is how people use natural plant pigments to bring green to rice balls, which is exactly the color needed for Qingming fruit.

Rice straw juice dyed the dumplings dark green, and there were fillings made of sesame seeds, peanuts and sweet-scented osmanthus sugar. When eating, the skin smells of grass, which reminds people of the drizzle in the mountains and the smell of streams and stone bridges. The stuffing inside is sweet and rich, which makes people feel the warmth in the afternoon and the hug of their lover. ...

Second, Quanzhou.

1, Shihua ointment

Shihua ointment is a cool weapon for Minnan people in midsummer. A bowl of clear stone flower cream contains cold honey water and various ingredients. This is the most authentic cold drink of Minnan people. Sent to the entrance, the summer heat was swept away.

The raw material of gypsum paste is gypsum grown in the sea. Every April and May, Hui 'an women and other coastal residents in southern Fujian will take fishing boats to pick gypsum on an isolated island. After that, there are very complicated procedures: cleaning, drying in the sun, repeatedly screening, boiling and stirring for three hours ... Fujian people's persistent pursuit of food is like a taste of memory that can only be obtained through countless procedures, just like decades of persistence.

2. Fried snapper

Stir-fried oysters are a must-have dish for Quanzhou people.

Fried oysters are a famous specialty snack in southern Fujian, with crisp taste and smooth filling. It must be freshly cooked, and it is best to eat it while it is hot. Although the ingredients of fried oysters are relatively simple, the technology is not simple, and the control of the heat is very important. And that hot sauce is the essence. Fried oysters carry the childhood memories of countless people.

3. Top thread paste

Noodles sauce is a flavor snack in Quanzhou. Boil the water first, add sweet potato powder, seasoning and noodles. It is pasty and made of fine noodles and sweet potato powder. Usually eaten for breakfast, it can also be used as snacks and supper. It's delicious, sweet and smooth with fried dough sticks and horseshoe crisp.

You can add a lot of ingredients to the batter: vinegar meat, large intestine, pig blood, shrimp ... The smell of hot air, golden vinegar meat and tender large intestine are all so familiar.

Step 4 wet the cake

Maybe it's a simple shot, but Quanzhou people's feelings for Runbing are endless. In the small town of Quanzhou, from spring to morning, what makes people feel energetic is the throbbing of taste buds on the tip of the tongue and the fragrance of moist cakes. In the past, in Tomb-Sweeping Day and around the Spring Festival, every family in Quanzhou had to make cakes to worship their ancestors. Over time, Runbing has become a famous local specialty snack.

Quanzhou's "cake-moistening dish" is baked with flour into thin skin, commonly known as "cake-moistening" or "cake-smearing". Spread out the skin when eating, and then roll in shredded carrots, shredded pork, fried clams, kohlrabi and other mixed dishes. It is simple to make and tastes sweet and delicious. Jinjiang's "cake-moistening dish" is much more complicated, and the main ingredients of that bag of "cake-moistening dish" must be varied and filled with a table.

5, radish rice

This antique radish rice is introduced in detail in Tip of the Tongue 2. The water content is close to 90%, the entrance is tender and smooth, and there is no fiber feeling. When it comes to pork with eight parts fat and two parts thin, it is cooked with mushrooms, oysters and dried shrimps. The abundance of meat, the sweetness of radish and the fullness of rice grains are the radish rice that Quanzhou people can't stop, a simple and rich staple food.

Third, Xiamen Gate.

1, Tongan meat seal

Seal meat has always been a big dish in Tongan people's hearts. First of all, the square meat seal is bright in color and rich in fragrance, which means beauty. It is usually a must-have dish for a wedding reception. In addition, there is a legend that Wang Shenzhi became an official "king of Fujian", which means that you have a kind of kindness to add officials to the throne. The taste of thick oil red sauce can best express a mouthful of wealth.

Meat seal is a dish with meat as the main ingredient. The whole pig's front leg meat was used as raw material, with chestnuts, mushrooms and dried shrimps, wrapped in gauze and steamed in the tank, and the meat was fresh and tender. You can cut it with chopsticks! Zizizi ... that big mouthful of sealed meat with oil is the greatest satisfaction of carnivores. .....

2. Braised beef with sand tea

Minnan people love to drink sand tea and even eat beef.

At the international banquet of Tongan Tip 3, in order to present the characteristics of southern Fujian according to international standards and ensure the color, fragrance and beauty of food, the chef decided to make braised beef with sand tea by sealing meat with Tongan.

This is a very bold innovation. The fresh fragrance of sand tea sets off the softness and fullness of beef, realizes the perfect combination of seasoning and ingredients, and is unanimously recognized by everyone, so that people from all over the world can enjoy a high-standard and high-value "Xiamen flavor".

3, fried noodles line

Speaking of noodles, Xiamen people and people who have been to Xiamen are no strangers. It is said that. Noodles have been the staple food of Minnan people for 800 years. As a famous snack in Xiamen, Xiamen fried noodles line is also an indispensable dish in various banquets.

In fact, Xiamen people's feelings for the opposite line can't be finished with a fried noodle line. In Xiamen, you should bring noodles for your birthday, relatives and friends should eat peaceful noodles to see you off, and guests should be entertained with trotters at home. If you hold a banquet or a full moon for your children, noodles will be the first dish representing longevity ... noodles, which are entrusted with people's simple feelings and wishes.