What are the specialties of Jinjiang, Fujian

What are the specialties of Jinjiang, Fujian

Jinjiang, Fujian Province, is the strongest county and city in Fujian Province, and one of the most economically developed counties and cities in China. Follow me to read what are the specialties of Fujian Jinjiang, I believe it can bring you inspiration.

Lingshui preserved vegetables

Jinjiang traditional food. Because it is produced in Anhai Lingshui, so it is named. It is made from white radish, cut into cubes or strips, dried in the sun, put into a clay jar, add salt and red soil, and stored in a sealed container for three or four months. According to legend, during the Wanli period of Ming Dynasty (1573-1620), Wu Chunfu, a native of the township, became an official in the imperial court, and brought "Lingshui preserved vegetables" to the imperial court to distribute to his colleagues, which was highly praised, and then presented to the emperor, who praised it, and designated it as a tax-exempted food, which was sold all over the world. For more than three hundred years, the production has been increasing, and it has become a delicacy for people to eat.

Longhu Eel

Longhu Eel is a specialty of Longhu Town, Jinjiang City, Quanzhou City, Fujian Province. Longhu eel has good meat, rich in nutrients, and has the effect of strengthening the body and nourishing the blood.

Longhu eel is one of the specialties of Longhu, Longhu Town, Jinjiang City. Often perched on the bottom of the lake in the mud, or reef holes, day and night, swim quickly. Its special feature is that the back has a square brick-shaped golden pattern.

Longhu eel meat is beautiful, rich in nutrients, with a strong blood nourishing effect. Children can eat it when they are learning to walk, so they can grow their strength and walk healthily. Its precious also lies in the whole body only a soft spine, do not have other fine spines, cut section cooking, meat burst out, skin are tightly bound, fragrant flavor, extremely delicious, for the table treasures.

Jinjiang Longhu Turtle

Jinjiang Longhu Turtle is a specialty of Longhu Town, Jinjiang City, Quanzhou City, Fujian Province. The turtle is usually eaten in a stew with the traditional Chinese medicine "Four Things" and "Eight Treasures", which is delicious and nutritious, and has the effect of nourishing the yin and tonifying the kidneys.

Long Lake in Jinjiang is the largest freshwater lake in the province, with a total area of more than 2,800 acres. Due to its unique natural conditions and good ecological environment, Longhu produces high-quality aquatic products with distinctive flavors, especially Longhu soft-shelled turtle, perch and eel, which are known as the "Three Treasures of Longhu".

The Longhu soft-shelled turtle grows in Longhu Lake (the third largest natural lake in Fujian), a freshwater lake in Jinjiang, and is famous for its shells that are "edged with gold". The turtle lurks in the sand and mud at the bottom of the lake, and the turtle's shell will form a circle of golden luster after a long time. When the turtle grows up, each one is about one catty, extremely athletic and powerful, if it will turn its back, can that is to return to pounce over the body. Longhu turtle is usually accompanied by traditional Chinese medicine "four things" and "eight treasures" stewed soup to eat, delicious flavor, extremely nutritious, nourishing Yin and tonifying the kidney effect. It is the best nourishment for toddlers and the infirm. It is a rare and expensive product, and a "Longhu Golden Turtle Stew" can cost more than a thousand dollars.

Anhai asparagus jelly

Asparagus is a kind of coelacanth growing in the sand of the seashore, scientifically known as the "star worm", 3 to 5 centimeters in length, with all its organs, and the whole body can be eaten. Ming Tu Benjun's "Minzhonghai Mistake": "Its shape is like a bamboo shoot and small, born in the river, ugly and sweet, a soil bamboo shoots." Early Qing Dynasty Zhou Liang Gong's "Min Xiaoji": "I often eat earth bamboo shoots jelly in Min, taste very fresh, but heard that it was born in the seashore, shaped like earthworms, take the cool well water, and earth bamboo shoots boiled together, the body of the collagen dissolved into the boiling water into a viscous paste, sheng out of the respectively into a small calabash, cooled down into the jelly, that is, the "earth bamboo shoots jelly, sweet and tasty. It's sweet and savory."

Shenhu Fish Balls

Shenhu Fish Balls are a traditional specialty of Jinjiang. Its shape is round, lumpy or fish-shaped. It has the color of snow white crystal bright, pot expansion force, soft texture, fresh and delicate in the mouth, etc., the Department of selection of eel, maga fish and other top quality fish meat chopped and mashed, and groundnut flour together with the mix made. (Jinjiang)

Shenhu fishballs are a traditional specialty of Jinjiang. Its shape is round, lumpy or fish-shaped. It has the characteristics of snow-white crystal color, strong expansion force in the pot, soft texture, fresh and delicate in the mouth, tough and snow-white, not easy to deteriorate, soft and crisp in the mouth. Because the fishballs made here are not only more skillful, but also more pure. It is made from the finest fish such as eel and horse mackerel, which are chopped and mashed together with groundnut powder. In addition, with meat and bone broth and oil onion, lean meat, etc. with cooking, cooked, fragrant and delicious.

Shenhu fishballs were first created in the Qing dynasty during the reign of Emperor Tongzhi, and the founder, Zhang Changpan, was a ship merchant who traveled extensively. At that time, Taiwan and Guangdong have been fish balls in the stalls 0 now, the cooking method caused Zhang's interest, after years of repeated practice, finally developed a unique "Shenhu water ball" to, and is "better than blue than blue". Zhang's will be this for the industry. To the second generation, that is, Zhang Daobing, Zhang Daoshang, Zhang Daojin three brothers period, the industry is more developed. Qing Guangxu years, the eldest son of Zhang Daobing led brothers in the inheritance of the father's business for, and developed a "shrimp balls" new samples, processed by deep-frying "shrimp balls floating", because the freshness period of up to more than a month, set up a general wholesale station in Quanzhou, to Taiwan, Shanghai, Guangdong, Fuzhou and other ports of sale!

Shenhu Dried Shrimp

Shenhu Dried Shrimp is a specialty of Shenhu Town, Jinjiang, Quanzhou, Fujian.

Dried shrimp, that is, dried shrimp sun-dried products. Dried shrimp has high nutritional value. Tests found that each 100 grams of shrimp meat containing 20.6 grams of protein, but also contains fat, ash and calcium, phosphorus, iron, vitamins and riboflavin and other components, the muscle also contains pro-myosin and paramyosin, so it is a valuable delicacy outside the kidney and yang, nourishing yin and bone health and sedation, etc., with which it can be used to treat convulsions of the feet and hands, skin ulcers, chicken pox, tendon pain, bone and tuberculosis, and many other diseases.

Nga Kou Peanuts

Nga Kou Peanuts is a specialty of Nga Kou, Longhu Township, Jinjiang County. The Nakaguchi peanut is a specialty of Nakaguchi, a town in Longhu Township, Jinjiang County. The Nakaguchi peanut is planted on sandy soil and is made from a variety of peanuts, such as the Little Liuqiu and the Middle Liuqiu, which have a white shell and a clear pattern inside. The first thing you need to do is to get your hands on some of the most popular products in the world, and then you'll be able to get your hands on some of the most popular products in the world. Crude protein content of 8~15%, crude fat content of 12~15%, potassium content of 600~700mg/100g, unsaturated fatty acid content of 60~70%.

The scope of protection for the geographical indication of Nga Kou peanuts includes 183 administrative villages in 7 towns of Anhai, Dongshi, Shenhu, Jinjing, Longhu, Yonghe and Yinglin in the jurisdiction of Jinjiang City, with the geographic coordinates of latitude 24°21′-24°41′ N and longitude 118°27′-118°39′ E. The area of Nga Kou peanuts is located in the north of Quanzhou Bay in the northeast, and in the east of Quanzhou Bay in the east, with the area of Quanzhou Bay in the east. It is connected to Quanzhou Bay in the northeast, bordering with Shishi City in the east, facing the Taiwan Strait in the southeast, facing Kinmen Island across the sea in the south, bordering with Nan'an City in the west, and neighboring with Leicheng District in the north. Production scale 2000 hectares, annual output of 5000 tons.

Shenhu Purple Vegetable

Shenhu Purple Vegetable is a specialty of Shenhu Town, Jinjiang, Quanzhou, Fujian.

Seaweed is simple in appearance, consisting of 3 parts: the disk-shaped fixer, the stalk and the leaf blade. Leaf blade is composed of a layer of cells (a few species by two or three layers) of a single or forked membranous body, its body length varies depending on the species, from a few centimeters to several meters. Contains chlorophyll and carotene, lutein, phycocyanin, phycocyanin and other pigments, due to the proportion of its content. Differences, resulting in different kinds of purple cabbage showing purple-red, blue-green, brown-red, brown-green and other colors, but the majority of purple, purple cabbage so named.

Shenhu Balang Dried

Shenhu Balang Dried is a specialty of Shenhu Town, Jinjiang, Quanzhou, Fujian.

The barang is a fish of the genus Mackerel, commonly known as the cross-blow. The body is fusiform, slightly flattened, the back of the body green, the abdomen silver-white, gill cover bone back edge has a black spot. Distributed in the Atlantic Ocean, the Indian Ocean, the Pacific tropical waters, Taiwan and the South China Sea islands.

Barramundi is the name given to it by the Chaoshan people of Fujian and Guangdong, and its scientific name is blue jack, an offshore warm-water pelagic fish. Barramundi is a traditional fish that has been eaten by southern Fujianese for centuries and millennia. After cooking for a long time, barramundi has a firm texture and a long, deep flavor, which makes it particularly strong to chew. Barramundi is very productive. Besides being frozen for export, it can also be cooked and dried. In the summer, sun-drying of Barangay fish is done everywhere in Shenhu Peninsula. The air is filled with the smell of fish.

Ba Lange preserved before consumption must be soaked in water to soften, can be boiled salty dishes with rice porridge; but most of the ingredients, such as rice noodle soup, fried noodle line, sesame oil rice, salty congee and so on, add, chewing delicious and long.

Although the production process of barangay fish is relatively simple, but there is a lot of care, steaming time and temperature control before the pot, is the dish on the pot after the color is not bright, taste good, bite down there is no tough key points.

The Shanghai people's festivals or dinners, there is always a delicious fresh fish, and steamed barramundi is the first choice of the Shanghai people. Steaming the fish is the first choice of the people of Shanghai, because it seems to be light, but it has a strong flavor, sweet and refreshing, and maintains the nutrition of the fish to the greatest extent possible.

Dried Squid in Shenhu

Dried squid in Shenhu is a specialty of Shenhu Town, Jinjiang, Quanzhou, Fujian.

Dried squid is made of fresh sea fish and squid dried gun made, ni tender, nutritious, known as the sea food reason thousands of years ago, the Chinese ancient books on the record soft Zhu Dan and squid similar, but no bone Er, the Yue people weight of ". It has been determined that the edible part of the dried squid up to 95%, 13% more than similar fish products dried squid; protein content per 100 grams up to 65.9%, 27.8 grams more than dried squid; containing calories 316 kcal, 42 kcal higher than dried squid; dried squid also contains carbohydrates, calcium, phosphorus, iron and other nutrients, is one of the bulk of China's exports of seafood, exported to Japan, Eastern Europe, Africa and other places.

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