China's famous special snacks

Ninghua Hakka traditional snacks. The production method is: cook taro, peel it, mash it into paste, mix it with sweet potato powder, knead it repeatedly, cut it into small balls, defend it into a round skin, then wrap it into a cone with onion, bamboo shoots, fragrant shavings, diced lean meat and radish as stuffing, steam it in a steamer for about 20 minutes, take it out and put it on a plate, sprinkle with sesame oil and soy sauce, and eat it while it is hot.

Matsumaru

Ninghua Hakka traditional snacks. Its preparation method: pulverizing tofu, adding chopped green onion, lean meat, water chestnut, winter bamboo shoots and other raw materials, then kneading into small balls, rolling in dry land 343 powder, boiling water, adding seasoning, cooking, and serving with soup. It is characterized by smoothness, looseness, crispness and freshness. Traditionally, Hakkas say that eating "Matsumaru" can lead a relaxed life. Therefore, on the day of "beginning of spring", every household eats "pine pills" in the festive atmosphere of welcoming spring, hoping that the New Year will be relaxed and comfortable.

Jiucaibao

Traditional hakka snacks in ninghua county. The practice is: use high-quality rice to grind pulp, put it in a hot pot and stir it, boil it into a paste, and take it out of the pot for later use. First, cut leek, bacon, fragrant shavings, winter bamboo shoots, shrimps and other raw materials into stuffing, knead rice balls into bags, steam them in cages, then put them on plates and eat them while they are hot. Features: fragrant, fresh, smooth and unforgettable.

Sashimi

Also known as sashimi, Ninghua traditional dish. A live grass carp weighing 3-4 kg is limited to one tail. Scales, skins and internal organs are quickly removed, and then thorns are removed. Then cut into thin slices, sprinkle with sesame oil, and dip in soy sauce and mustard. Fish is fresh, crisp and refreshing, and it is a famous dish to drink.

Dajuan

The main course of traditional Hakka banquet in Ninghua. The method is: mash tofu, add raw materials such as diced radish, lean meat and bamboo shoots, add appropriate amount of sweet potato powder, steam in a cage, cut into pieces and put on a plate, then pour soy sauce, sesame oil and sprinkle with a little chopped green onion. It tastes delicious.

Bi yujuan

Taining traditional snacks. Commonly known as leek. The method is to use rice and leek as raw materials, grind them into pulp, then bake them into pancakes, then add fragrant shavings, shredded fresh bamboo shoots, shredded pork and Chili powder into the stuffing, fry them into a tube, eat them while they are hot, and they are soft and smooth, with good color, fragrance and taste.

Assorted oil cake

Taining flavor snacks. The method is simple: mainly rice, add a little soybean, grind it, pour a little rice paste with a small iron spoon, add stuffing, cover it with a little rice paste, fry it in an oil pan and eat it while it is hot.

Concealed steamed bread

Taining folk snacks. Production method: steam the soaked glutinous rice, pour it into a wooden trough, add brown sugar, a little tea oil, spiced powder and other seasonings, then stir evenly with a wooden stick, roll it into fist-sized particles, and then wrap it with a thin layer of silver made of japonica rice.

Wu Jian japonica rice cake

Special snacks of She nationality in Taining. Its practice is very interesting: the branches and leaves of "black bamboo" are burned into charcoal ash, and alkaline water is taken for later use. Soak the soaked japonica rice in boiling water, steam it with a rice cooker, pour it into the main mortar and beat it repeatedly. At the same time, add a little black bamboo ash and alkaline water to make pellets, and steam them again. After three times of steaming and beating, jiaozi was soft and smooth. Its characteristics: Huang Chengcheng in color, tough in softness, slippery but not sticky, and alkaline in taste.

Zhuangyuan cake

Taining flavor snacks. Method: Soak and steam the first-grade glutinous rice, pour it into a stone mortar, beat it into cakes, roll it into balls the size of table tennis, put it into the ingredients made of fried soybeans, peanuts and sesame seeds, grind it into powder (add sugar to the ingredient powder), and add chive lard. Its characteristics: light yellow, sweet, soft and tough.

Egg fat

Add a small amount of salt and warm water to the eggs, break them up repeatedly with chopsticks, then tie one end of the pig intestines tightly with thread, pour the eggs from the other end, and tie them tightly with thread after eating. Then take the string at one end of the egg sausage, put it in the water at about 50 degrees in the pot and swing it. Immediately after the water boils, take out the egg sausage and cut it into small pieces half an inch long. When cooking soup, add sausage, fragrant rice, Redmi and other spices, and add a little monosodium glutamate, salt and chopped green onion. Cook until both ends of the egg sausage are ground. This is a light and refreshing dish at the party.

Taro bread

It is a traditional folk snack in Sanming area. Taro is soft, smooth and fragrant. The main raw materials are taro and cassava flour. After washing, the taro is cooked in a pot, peeled, and kneaded with cassava flour until it is soft and hard, so as not to touch hands, and made into a taro bag, which contains cooked stuffing made of lean meat, fragrant shavings, shrimp skin, soy sauce and spiced powder. Boil in boiling water until it swells and floats on the water, then cook. Can be dipped in soy sauce, wine, lard, monosodium glutamate, chopped green onion and other seasonings to eat.

Ma Zhi salty ice

It is a special snack in Sanming area. Practice: add a little salt and monosodium glutamate to the flour, knead it evenly with water, make a round cake with stuffing (lean meat, leek and shrimp), and sprinkle sesame seeds on one side of the cake for compaction. Then put the charcoal fire in the iron cage into the jar, take it out immediately after baking the jar wall, stick the sesame-free side of the cake firmly on the upper part of the inner wall of the jar in turn, sprinkle a little water, and tightly cover the jar mouth to make the cake cooked. After opening the lid, put the iron fire cage into the jar to make the cake crisp and sesame-scented, take out the fire cage and shovel the cake with a shovel. Sesame salty cake is crispy and delicious, which has the advantages of both flesh color and scone, and is a good place to travel.

Save snacks

During the Spring Festival, both cities and rural areas eat rice cakes and rice cakes. There are noodles in Chengguan, dried noodles in rural areas, taro buns in Lantern Festival and spring rolls in spring. Qingming eats Qingming fruit; On the fourth day of the fourth lunar month, there are two kinds of cakes, sweet and salty; Every family eats fruit in the long summer; Eat zongzi, pepper sesame cake and lotus leaf steamed stuffed bun during the Dragon Boat Festival; In addition to moon cakes and gingko cakes, the Mid-Autumn Festival also includes taro buns. Beginning of winter eats pig's trotters and Ciba, which is called winter tonic.

Ke lei Jia cha

Ninghua Hakka specialty drinks. Methods: Self-made tea leaves (yam leaves) were mixed. Or tea leaves), herbs and tea oil are put into a grinding bowl, ground into powder, and then boiled mung beans (or red beans), pork intestines, peanuts, fried rice, vermicelli and dry powder strips are poured in, so that the food can be eaten. Leicha is delicious, which can not only quench thirst, but also satisfy hunger, and has the effects of expelling wind and removing dampness, clearing away heat and detoxifying.

Jiang le lei cha

Methods: Tea, sesame, peanut, orange peel and cinnamon were used. To be ground into powder, add cold boiled water to make slurry, and then pour it into boiled water. It is a good product for musicians to replace wine with tea, which has the effects of relieving summer heat, quenching thirst, promoting fluid production, relieving fatigue and refreshing.

Smoked duck

This is a famous folk dish in Sanming area. The practice is to cut open the breast of the washed duck after slaughter, flatten the whole duck with two bamboo sticks and put a little salt on the duck. Put a handful of rice bran on the bottom of the dry iron pan, put it on a barbed wire plate or an iron frame, put the duck back down on it, seal the lid, make a fire and add water to make the rice bran burn and smoke, and fumigate the whole duck. When the gas discharged from the side pot turns from white to yellow, and the bottom tip of the pot in the kitchen is gray, the pot can be taken out. At this time, the ducks are yellow and shiny. They can be cut into pieces and fried with garlic. They are delicious and fresh.

Ninghua dried mouse

Ninghua specialty is one of the "eight major tasks in western Fujian". Catch autumn voles, peel them, remove their bellies, smoke them with rice bran, and fry them with meat, bamboo shoots and ginger. They are fragrant, delicious and have the function of tonifying kidney.

Shayang dried salted duck

Shaxian famous products. Shayang salted duck processing began in the Song Dynasty, with unique flavor and long-standing reputation. Shayang salted duck is made of exquisite materials and refined by traditional technology and modern technology. In recent years, it has won the title of "Best-selling Product Gold Award" in Fujian and Mingyou Xinte Agricultural Products Fair. There are many flavors (fragrant, spicy and smoked) and different packages for consumers to choose from.

Bai Ya

Youxi famous dish. Clever production, after the duck is slaughtered, it is placed on the chest and abdomen, sealed in a pot filled with tea and rice, and baked on low fire. Duck teeth are yellow, shiny and watery, fragrant and unique in flavor.

China's pastry snacks have a long history, different flavors and various varieties. The history of pastry snacks can be traced back to the Neolithic Age, when there was a stone mill that could process flour into powdered food. In the Spring and Autumn Period and the Warring States Period, fried and steamed cakes appeared, such as honey bait, candied fruit and preserved meat. Since then, with the improvement of cookers and cookers, the raw materials, manufacturing methods and varieties of China pastry snacks have become increasingly rich. There are many popular snacks. Such as jiaozi, noodles, Lamian Noodles, pancakes and jiaozi in the north. Steamed dumplings, spring rolls, zongzi, Yuanxiao and fried dough sticks in the south.

In addition, according to their products and folk customs, many local snacks with strong local characteristics have evolved. For example:

Inby, honey twist, pea yellow, Aiwowo, fried liver and fried belly.

Shanghai crab shell yellow, Nanxiang steamed bread, Shaoxing chicken porridge.

Tianjin's Bayi cuisine, Goubuli steamed stuffed bun, fried cake with ears, sticky boiled fish, wooden stick fruit, Guifaxiang big twist and spiced donkey meat.

The shackles of Taiyuan, Daoxiao Noodles, and films.

Xi 'an's beef and mutton bread in soup, dry pot helmet.

Lamian Noodles in Lanzhou, oil pan helmet.

Roasted mutton, roasted naan and pilaf in Xinjiang.

Fried buns in Shandong.

Jiangsu steamed dumplings with scallion oil, glutinous rice balls, diced buns and crab roe.

Zhejiang Crispy Cake, Chongyang Chestnut Cake, Fresh Meat Palm, Shrimp fried eel Noodles, Purple Rice Babao Rice.

Laba porridge, rescue, Huizhou cake, Anhui bean skin rice.

Fujian oyster cakes, hand-grabbed noodles, spiced hooves and diced meat paste.

Taiwan Province Du Xiaoyue Danzai noodles, eel noodles and golden claw rice noodles.

Fried piles and bamboo rice in Hainan.

Henan jujube guokui, sugar cake, egg package, blood tea, shredded chicken roll.

Hubei Sanxian bean skin, Yunmeng fried fish noodles, Regan Noodles, Dongpo cake.

Hunan new rice, brain rolls, rice noodles, turtle mutton soup, fire attack stinky tofu.

Guangdong chicken pie, preserved egg pie, frozen meat thousand-layer pie, Guangdong moon cake, crispy lotus seed buns, stinky steamed buns, vermicelli, thin-skinned shrimp dumplings, Xiaoqu porridge, Yutu jiaozi, dry steamed crab roe steamed dumplings, etc.

Guangxi brown meat, Guilin horse meat rice noodles, fried Mi Chong.

Sichuan egg cake, dragon wonton soup, glass steamed dumplings, Dandan Noodles, cold noodles with shredded chicken, Lai Tangyuan, Yibin burning noodles, husband and wife lung slices, Deng Ying beef, steamed noodles beef.

Wang Chang noodles, silk dolls, Yelang noodle fish and lotus leaves in Guizhou.

Braised beef in Yunnan, bait pieces, rice noodles crossing the bridge, etc.

In addition, there are a large number of ethnic minority foods, which greatly enrich the connotation of China cooking culture.