What are the specialties of Minnan water towns? What are the delicacies of southern Fujian?

Updated on delicacies 2024-06-17
7 answers
  1. Anonymous users2024-02-12

    Shacha noodles. Shacha noodles are one of the more famous snacks in southern Fujian, which are available in Fujian and Guangdong, but there will be some changes in taste, and the most important part of Shacha noodles is its sand tea sauce.

    The sand tea sauce is rich in ingredients, including peanuts, cloves, and coconut meat.

    Tangerine peel, dried shrimp, chili peppers, etc., etc., and then poured on the noodles, and there are many side dishes of sand tea noodles, such as duck blood, pork, shrimp, squid, dried tofu, etc., put them into the noodles, the taste is more delicious.

    Peanut soup. Peanut soup is a kind of soup with a sweet taste, using peanut kernels and eggs as raw materials, peanuts will taste softer, melt in the mouth, generally many places in the peanut soup are added to the sago dew, sago dew is a very healthy thing, especially for women, is a good skin care product, peanut soup in southern Fujian.

    It is very popular, many people will eat it, and it is also one of the representative delicacies in Hokkien snacks.

    Fried oysters. In southern Fujian, many small shops will sell a snack, that is, fried oysters, fried oysters in Taiwan.

    It is also very common and is known as "oyster fried" in Taiwan.

    The ingredients for fried oysters are very common, that is, oyster sweet potato flour and tapioca flour.

    Along with eggs, oysters are also called oysters or oysters, and they have a crispy texture. The ingredients for fried oysters are also very simple, the most commonly used are green vegetables and chopped green onions, which are spread out into a cake in a pan and served with some tomato sauce or sweet and spicy sauce.

    Cheong Fun. Cheong fun is available in many places, but the cheong fun in southern Fujian is still very different and very popular. There are some differences in the practice of cheong fun in Fujian, especially the local seafood cheong fun, which is very popular.

    Cheong fun is a special snack, made of rice milk, the skin is very thin, looks crystal clear, it tastes very Q bomb, pork is added to the rice skin, eggs, shrimp meat, green vegetables or leeks and other ingredients, cut into small pieces, poured with sauce, the taste is fresh and fragrant.

    Jelly of bamboo shoots. Bamboo shoot jelly is a special snack in southern Fujian, this snack is unique to southern Fujian, and it is almost impossible to see in other places, and even if someone goes to the local area, they may not dare to eat it, because bamboo shoot jelly is a kind of worm. The method of bamboo shoot jelly is to cook the worms first, wait until the gelatinous substances in the worms come out and condense into solids, and then add seasonings, such as soy sauce, vinegar, chili peppers, etc., the taste is still very good, the key is that it is rich in protein and has high nutritional value.

    Paste. The noodle batter is a snack in Quanzhou, and it is also one of the representative snacks of southern Fujian, the appearance of the noodle batter is batter-like, the noodle line is very thin, and it is accompanied by sweet potato powder.

    Sweet potato flour and various seasonings. The batter is usually eaten for breakfast, but it can also be eaten as a snack or a late-night snack.

    Eat, with water chestnut crisp and so on. The noodle batter is one of the very delicious Hokkien snacks, sweet and refreshing, and there is pork or large intestine in it, which is very local.

  2. Anonymous users2024-02-11

    The specialties of the water towns of southern Fujian include:

    1.Fuzhou Fish Ball Soup: Fish balls made from tender fish meat, served with clear broth and vegetables, have a light and refreshing taste.

    2.Xiamen oyster pan-fried: Mix fresh oyster meat with egg wash and fry until golden brown and crispy on the texture.

    3.Quanzhou lo mein: with thin noodles as the main ingredient, add marinade and various ingredients, the taste is delicious.

    4.Zhangzhou Shacha Noodle: With thin noodles as the main ingredient, add sand tea sauce and various ingredients, and the taste is rich.

    5.Teochew brine platter: A variety of braised dishes are put together, and the taste is rich and diverse.

    6.Longyan soil bamboo shoot jelly: with fresh soil bamboo shoots as the main raw material, it is made into a jelly shape with a refreshing taste.

    7.Fujian fried rice: With rice as the main ingredient, add a variety of vegetables and meat, the taste is fragrant and glutinous.

  3. Anonymous users2024-02-10

    Hello subject: I'm very happy with your question, I hope to praise it!

    There are many specialties of Minnan water towns, and here are some of them:

    1.Fried oysters: A traditional snack made with fresh oysters, crispy on the outside and tender on the inside.

    2.Fujian sand tea noodles are a traditional delicacy in southern Fujian, the main raw materials are pork, dried shrimp, peanuts, garlic, green onions, ginger, etc., with a delicious taste.

    3.Shacha local chicken: It is made with local chicken as the main ingredient, with sand tea sauce, garlic, ginger, coriander and other seasonings, and the taste is delicious.

    4.Braised pork: Braised pork is one of the traditional famous dishes in Fujian, using pork belly, adding sugar, soy sauce, cooking wine and other seasonings when cooking, the taste is delicious.

    5.Sweet and sour carp: Sweet and sour carp is one of the traditional famous dishes in Fujian, using fresh carp, adding sugar, vinegar, ginger, green onion and other seasonings when cooking, the taste is sweet and sour.

    6.Oyster pan-fried: Oyster pan-fried is one of the traditional snacks in Fujian, using fresh oysters and fried until golden brown and delicious.

    7.Minnan fried rice noodles: Minnan fried rice noodles are one of the traditional famous foods in Fujian, using fresh rice noodles and adding pork, shrimp, vegetables and other ingredients, the taste is delicious.

    The above are some representatives of the specialties of the water towns of southern Fujian, each dish has its own unique taste and characteristics, and it is worth a try.

  4. Anonymous users2024-02-09

    1. Of course, the most famous is the Buddha jumping over the wall, and the first reaction is that he can't afford it.

    Buddha jumping over the wall is a special dish in Fuzhou, there are three kinds of legends about the name of the Buddha jumping over the wall, one of which is that the Buddha jumping over the wall originated in the Daoguang period. The process of making this dish is very complicated, and there are more than 10 kinds of ingredients alone, and most of them are precious ingredients, such as abalone, sea cucumber, shark fin and so on. Such a good dish must have many effects, such as beauty and beauty, delaying aging, promoting development, etc., it is a very good supplement!

    2. Lychee meat.

    It is also very famous, and lychee meat is also a specialty dish in Fuzhou and Putian.

    Many people may think that lychee is a specialty of Guangdong Province, how to go to Fujian? In fact, lychee meat has the same meaning as the usual grunt meat, which is a delicacy made by mixing pork with fruit meat. But many times there is no lychee in the lychee meat, so why is it named, mainly because the water chestnuts and meat in the material are cut into cross knife flowers, which look like lychees, so it has this name.

    This dish has a sweet and sour taste and delicious meat, and it is popular with many people!

    3. Chicken soup with sea mussels.

    Chicken soup with sea mussels.

    It seems prosaic, but it hides a big content. This dish has four tastes of "clear, light, crisp and fresh", and is as famous as Buddha jumping over the wall. Sea mussels from Zhanggang are selected and boiled with beef, pork and other ingredients in the boiled chicken broth, and finally the impurities are filtered.

  5. Anonymous users2024-02-08

    Minnan specialty recipe - crispy fish rolls.

    Preparation of ingredients for crispy fish rolls.

    Ingredients: 300 grams of grass carp, auxiliary materials: 50 grams of fatty meat, 50 grams of winter bamboo shoots, 50 grams of fresh shiitake mushrooms, 70 grams of duck eggs, 30 grams of wheat flour, 100 grams of dried tofu, seasonings

    60 grams of green onions, 15 grams of ginger, 4 grams of salt, 10 grams of cooking wine, 2 grams of monosodium glutamate, 2 grams of pepper, 50 grams of peanut oil.

    Crispy fish rolls to prepare the steps.

    1.Grass carp slaughter, scales, internal organs, slices of clean meat cut into 5 cm long, chopsticks thick;

    2.Fat meat cut into 5 cm long strips;

    3.Peel off the outer skin of the winter bamboo shoots, wash them, and cut them into 5 cm filaments;

    4.Remove the stems of the mushrooms, wash and cut into 5 cm filaments;

    5.Take the green onion white and ginger and cut into 5 cm long strips;

    6.Grass carp strips, shredded fatty meat, shredded winter bamboo shoots, and shredded mushrooms are seasoned with refined salt, cooking wine, and monosodium glutamate;

    7.12 pieces of dried tofu skin, cut into 6 cm squares;

    8.egg batter made from egg mixture and flour;

    9.Coat each dried tofu with a layer of egg batter, wrap a few shredded fish, shredded winter bamboo shoots, shredded shiitake mushrooms, shredded fat, shredded green onion and shredded ginger, and roll into 12 rolls;

    10.Put the pot on medium heat, put in the peanut oil and burn it for 50% hot, fry it into the pot until golden brown;

    11.When the oil temperature rises seventy percent, fry it again, pick it up, put it on a plate, and serve it with coriander.

  6. Anonymous users2024-02-07

    1. Shacha noodles.

    Shacha noodles are in southern Fujian Province and Taiwan.

    A special delicacy in Southeast Asia, China's sand tea noodles are divided into Fujian Nansha tea and Guangdong Chaoshan.

    Sand tea and other flavors. The beauty lies in the making of the sand tea sauce, which is used to make the soup. The main ingredients of the sand tea sauce are dried shrimp, dried fish, and shallots.

    Garlic, ginger and other more than a dozen kinds of ingredients are composed, fried and crispy, and then ground finely to make sand tea sauce for later use.

    2. Fry oysters.

    Fujian and Taiwan traditional snacks).

    Oyster fried, (Hokkien.

    Pronounced as é-ājiān, it translates in Mandarin as "sea oyster fried." It is a common home-cooked dish, which originated in Quanzhou, Fujian, and is one of the classic traditional snacks in Fujian's coastal areas, Taiwan, Chaoshan and other regions.

    In September 2018, it was selected as one of the top ten classic dishes in Fujian.

    There is an interesting story about its origins. According to folk legend, in 1661, the Dutch army occupied Tainan.

    Zheng Chenggong, a native of Nan'an, Quanzhou.

    He led his troops from Luermen to attack, intending to recover the lost territory, and Zheng's army defeated the Dutch army like a bamboo.

    In a fit of rage, the Dutch army hid all the rice and grain, and Zheng Jun was wise in the urgency of the lack of food, so he simply took local materials and mixed Taiwan's special oysters, sweet potato flour with water and fried into cakes to eat, which was unexpectedly passed down to future generations and became a popular snack in the whole province.

    3. Peanut soup.

    Peanut soup is a characteristic traditional spot in southern Fujian Province, which belongs to Fujian cuisine.

    Its main ingredients are peanuts, eggs, sugar, etc. The peanut kernel is crispy and not broken, melts in the mouth, the soup is milky white, sweet and refreshing, sweet and refreshing, nourishing and moisturizing the lungs.

    This delicacy originated in the Quanzhou area, and then spread to other coastal areas of Fujian and even overseas. Tourists from abroad, compatriots from Hong Kong, Macao, Taiwan and overseas Chinese.

    , has long been famous.

    Fourth, the bamboo shoots are jelly.

    Bamboo shoot jelly, originated in Quanzhou, Fujian, is a characteristic traditional snack with good color and flavor. Bamboo shoot jelly is a frozen product processed from a unique product.

    Legend has it that the inventor was a national hero.

    Zheng Chenggong. It contains gum, and the main raw material is a worm, which belongs to the phylum Astrozoa, and its scientific name is Phascolosoma esculenta. Height.

    Two or three inches. After boiling, the gelatin contained in the insect body dissolves into water, and after cooling, it condenses into a lump, and its meat is clear, delicious and sweet. When served, it is served with good soy sauce and Yongchun.

    Aged vinegar and minced garlic.

    5. Cheong Fun Cheong Fun (Cantonese pinyin: cheong fan) is a very famous traditional snack of the Han nationality in Guangdong, which belongs to the Cantonese cuisine, and originated from Luzhou (now Luoding City, Guangdong) during the Tang Dynasty.

    The classification of cheong fun can only be divided according to the way it is made, generally the one that is used is called bur cheong fun, and the other is steamed directly, usually with a drawer type cheong fun.

    Cheong fun cannot be divided by place, because businesses around the country will cater to the taste of guests according to the local market, adjust the flavor, and will add the name of the local city before the cheong fun, such as Guangzhou will be called Guangzhou Xiguan cheong fun, and Chaozhou will be called Chaozhou cheong fun. According to this division method, there will be hundreds of kinds of rice rolls in the country, which is not scientific. Because all cheong rolls are actually a type of Luo Ding cheong fun.

  7. Anonymous users2024-02-06

    Fujian cuisine, also known as Fujian cuisine, is one of the eight major cuisines in China, which has gradually formed through the integration and exchange of the Han culture of the Central Plains and the local ancient Yue culture.

    Fujian cuisine originated in Minhou County, Fujian Province, and later developed into three schools: Fuzhou, Southern Fujian, and Western Fujian. Fuzhou cuisine is the mainstream of Fujian cuisine, and in addition to being popular in Fuzhou, it is also widely spread in eastern Fujian, central Fujian, and northern Fujian.

    Its dishes are characterized by refreshing, fresh and tender, elegant, sweet and sour, and most of the soup dishes. Fuzhou cuisine is good at using red grains as ingredients, especially paying attention to soup, giving people the feeling of "a hundred soups and a hundred flavors" and the smell of dregs. Hokkien cuisine is popular in Xiamen, Jinjiang, Youxi area, east and Taiwan.

    Its dishes are characterized by freshness, tenderness, lightness, and are known for their attention to ingredients and the use of spicy. Western Fujian cuisine is popular in the Hakka region, and is known for cooking mountain delicacies, slightly salty, oily, and makes good use of ginger, which is more prominent in the use of spicy ingredients.

    The cooking skills of Fujian cuisine not only inherit the fine tradition of China's cooking skills, but also have strong local characteristics of southern China. The cooking of Fujian cuisine has four distinctive characteristics: first, the soup dishes are mostly fresh and fresh; Second, the knife work is rigorous and interesting; Third, the cooking is delicate and colorful; Fourth, the seasoning is bizarre, luscious and fragrant.

    Buddha jumping over the wall is the chief famous dish in Fujian cuisine, which has a history of more than 100 years.

    Legend has it that this dish was made in the last year of Tongzhi in the Qing Dynasty (1874), when the boss of Fuzhou Qianzhuang held a family banquet to entertain Zhou Lian, the political secretary of Fujian. The raw materials are chicken, duck, pork, sea cucumber, squid, shark fin, scallops, sea rice, pig's trotters, ham, lamb's elbow, pigeon eggs, etc., supplemented by Shao wine, flowers, winter bamboo shoots, rock sugar, white radish, ginger slices, cinnamon, fennel and other ingredients, imitated by the ancients in the Shao wine vat and simmered, named "Fu Shou Quan".

    Later, it was improved by Zheng Chunfa, the chef, and the taste was more mellow and delicious. Once, several people and Xiucai tasted this dish, and chanted poems and praised: "The fragrance of meat in the jar floats all around, and the Buddha hears that he abandons Zen and jumps over the wall." The name of the dish was changed to "Buddha jumping over the wall".

Related questions
15 answers2024-06-17

Lu cuisine's signature nine turns the large intestine. Prepare the large intestine of the pig, the ingredients should be sufficient, such as pepper oil, clear soup, white grains, salt, monosodium glutamate, cooking wine, green onions, ginger, garlic, coriander, vinegar, etc. Cut the large intestine into small sections, add water to the spoon, put the large intestine into the stir-fry spoon after opening, add cooked lard and sugar, fry the sugar until it is red, enlarge the color of the intestines, add ginger and garlic, cook vinegar and cooking wine, add clear soup, and add salt, sugar and dregs after opening. >>>More

6 answers2024-06-17

There are a lot of them, and I name a few of the more famous ones >>>More

9 answers2024-06-17

What are the specialties of the Northeast? There are so many Northeast specialties, pork stewed vermicelli, chicken stewed mushrooms, pig-killing vegetables, pork sections, pot wrapped meat, Northeast big skin and so on. Very many specialties were delicious. >>>More

1 answers2024-06-17

Discover the specialties of Tibetan cuisine.

1.Tibetan butter tea. >>>More

19 answers2024-06-17

Stir-fried bacon with bamboo shoots, dried Nanyue fragrant, Hengshan tofu pot. Wild vegetables in the mountains. Nanyue's tofu is the most famous, because of the water quality, it is very tender, so Nanyue's bean curd is also famous. >>>More