Which Fujian dishes have impressed you?

If there is a dish name that can be impressed by hearing it once, it is this dish that I want to talk about today"Buddha jumping over the wall"It must be one of them. Buddha jumping over the wall, also known as "full altar incense", "Fu Shouquan", is the chief famous dish of Fuzhou, belongs to Fujian cuisine. With a history of more than 100 years, it was researched and created by Zheng Chunfa, the owner of Juchunyuan Restaurant.

More than 100 years have passed, after several generations of celebrity chefs have improved, today's Buddha jumping over the wall main ingredient selection "shark fin, abalone, sea cucumber, large dried scallops, turtle skirt, fish maw, fish lips, deer tendons, pigeon eggs, mushrooms, pork belly, duck treasures, etc., the sky runs, swims in the water, the mountain delicacies and seas are included, with a variety of seasonings and domestic care hens, domestic yellow-billed ducks, Jinhua ham, pigeons, pork ribs, scallops and other dozens of raw materials carefully simmered. In 1965 and 1980 in Guangzhou South Park and Hong Kong respectively, Fuzhou cuisine, which was mainly cooked by Buddha jumping over the wall, caused a sensation and set off a craze for Buddha jumping over the wall all over the world. Restaurants opened by overseas Chinese in various places mostly use self-proclaimed authentic Buddha jumping over the wall dishes to attract customers.

Buddha jumping over the wall has also received Prince Sihanouk, the United States** Reagan, Queen Elizabeth and other heads of state. Buddha jumping over the wall has the therapeutic effect of replenishing deficiency and maintaining health and regulating malnutrition.

The southern fried liver must have a name. The meaning of the so-called two fried livers is actually similar to that of back to the pot meat. The ingredients should be fried first and then fried.

The fried liver in the south is only one word. It's very tender. Remove the fascia of the pork liver, cut it into thin slices in the direction, then wash it with water, wash off the blood and drain it on the top of the fence, and then use a paper towel to absorb the water on it for later use.

Heat the oil in a pan and beat an egg at the same time, taking only the egg whites and wrapping the pork liver in the egg whites. Wait for the oil pan to smoke slightly, immediately put the pork liver, the frying time is very short, and the pork liver will be taken out as soon as it changes color. Drain the grease in the fence.

Put a little oil in the pot, wait for the oil to heat up, stir-fry the minced garlic, onion, and ginger until fragrant, and immediately add the pork liver, which can only be fried three times, and the pork liver will be old if you have more. Then speed up the adjusted sauce down, turn the spoon twice, choke the rice wine, add the green onion and green onion to the pot. The south of the south fried liver, in fact, has no relationship with the north and south dime, the earliest name is called two fried liver, Fuzhou dialect two and south pronunciation is similar.

With false rumors, it became the southern fried liver. Pork liver is a very common ingredient, Fuzhou people think that this thing nourishes blood, and the fried pork liver is very tender

Qixing tripe is a famous dish in Fuzhou, the thick mushrooms, the fragrant chicken gizzards, and the eggs are blended together, and the taste is also tender and elastic because of the combination of several ingredients, which makes people want to stop. As its name suggests, seven eggs and pork belly. Use muscovy duck and agaricus mushrooms to simmer the soup base for 2-3 hours, and you will know the nourishment when you look at it.

A bowl of belly, "ironing" after the stomach after drinking is particularly comfortable and proper.

Shih Tzu tongue, also known as sand clams, is a traditional local dish in Fujian Province and one of the famous sea treasures. The Fujian region has long used "sand clams" to make delicious dishes. "Sand clams" grow in the mud and sand of the shallow sea, and their meat is tender and refreshing, and it is very popular with diners.

In the 30s, when the famous writer Yu Dafu was in Fujian, he once praised "Xi Shi tongue" as a kind of "divine product" with good color, flavor and shape in Fujian cuisine.

Meat swallow is very similar to wonton, but the skin is very good. The biggest difference between meat swallow and wonton wonton flat meat is on this skin, the skin is made of pork and sweet potato powder after being beaten constantly, the skin is as thin as paper, the taste is crispy, and I personally recommend it, and my friend said that this is definitely suitable for hot pot.

Moist cakes, moist cakes must be used fried seaweed shreds + fried vermicelli to lay the bottom, super fresh and crispy. The rest of the dishes are free, and they usually choose strips or cut the side dishes into strips. I am more accustomed to side dishes such as lean pork strips, shredded carrots, dried tofu strips, bean sprouts, etc., like my classmate said that her family will have side dishes such as fried vermicelli, fried noodles and shredded squid.

The snail is crisp, the light fragrance of the sake lees is also well reflected, and the side dish at the bottom is also a crispy type, with a lot of water and a slight acidity.

The sweet and sour lychee meat seems to be a bit like sweet and sour tenderloin, but the locals, especially the locals who are sour and sour, if you hear you say "lychee meat is not sweet and sour loin", they will definitely laugh at you.

The representative dishes of Fujian cuisine mainly include Buddha jumping number touching the wall, drunken chicken, chicken and fish lips, South China Sea golden lotus, chicken shredded bird's nest, lychee meat, white chopped Kawada chicken, jade pearl abalone, meat rice fish lips, half moon Shenjiang and so on. Fujian cuisine is famous for cooking delicacies from the mountains and seas, and soup is the essence of Fujian cuisine.

Fujian cuisine is one of the eight major cuisines in China, which originated in Fuzhou, based on Fuzhou cuisine, and later integrated with the flavor of eastern Fujian, southern Fujian, western Fujian, northern Fujian, and Puxian cuisine.

Fujian cuisine is finely selected, the preparation of knives and potatoes is rigorous, the heat is exquisite, the soup is adjusted, the condiments are liked, and the taste is changeable.

On the basis of good color, flavor and shape, Fujian cuisine is good at fragrance and taste, and its freshness, mellow, meat fragrance, not greasy style characteristics, as well as the characteristics of a wide range of soup roads, are deeply loved by everyone.

Fujian cuisine is one of the eight major cuisines in China, which is a mixture of Han culture and Minyue culture in the Central Plains in the long river of history.

Fujian cuisine originated in Fuzhou, so it can also be said to be a Fujian cuisine. It originated in Min County, Fuzhou, Fujian Province, and gradually developed into three different schools of Fuzhou, Southern Fujian and Western Fujian because of the flow of population and the integration of catering culture, which can also be called Fujian cuisine in a broad sense.

Because Fujianese people often go to sea, their food customs are also relatively open. Fujian cuisine is mainly famous for cooking delicacies from the mountains and seas, and the dishes pay great attention to "fragrance" and "taste", focusing on fresh, mellow, fragrant and non-greasy style characteristics.

The signature representative of Fujian cuisine is "Buddha jumping over the wall", which is the chief famous dish in Fujian cuisine. The materials are exquisite, it can be said that it includes the delicacies of the mountains and seas, including chicken, duck, sea cucumber, squid, shark fin, dried scallops, sea rice, pork knuckles, ham and other 18 raw materials, as well as Shao wine, peanuts, winter bamboo shoots and other ingredients. The method is to put it in the Shao wine jar and simmer it, and the soup made is very delicious.

In ancient times, after a literati tasted it, he recited a poem on the spot, "The jar opens the meat incense and floats around, and the Buddha abandons Zen and jumps over the wall", which is also the origin of the name of this dish now.

Because there are three different genres, Fuzhou's Fujian cuisine is represented by lychee meat, drunken pork ribs, drunken chicken, Tai Chi taro paste, flat meat swallow, etc., Fuzhou's Fujian cuisine is particular about the selection of materials, knife work is strictly prohibited, and it is very particular about the heat and soup adjustment.

The Fujian cuisine in southern Fujian is similar to Chaozhou cuisine, mainly based on seafood and its products, and the ingredients are more like peanut butter and sand vegetable sauce. The representative Fujian cuisine mainly includes Nanputuo vegetarian cuisine, South China Sea golden lotus, Half Moon Shenjiang, East China Sea jade snail incense, crab roe grilled Guanyan, fresh shellfish stuffed liao cucumber, Ludao pearl, silk rain and wild clouds, etc.

Western Fujian is mainly represented by Longyan cuisine, which is relatively close to Hakka cuisine in Guangdong, which is mainly due to its geographical location. Fujian cuisine in western Fujian is generally juicy, light, and nourishing. Representative dishes include taro dumplings, potato balls, pulsatilla, ramie, winter melon pot, stuffed bitter gourd and so on.

Fujian cuisine is a cuisine of Fujian. I still know better. The representative foods of Fujian cuisine are: Buddha jumping over the wall, lychee meat, drunken chicken, drunken pork ribs, flat meat swallow, Tai Chi taro paste, fresh shellfish stuffed with sea cucumber, silk rain mushrooms, pulsatilla dumplings, ramie leaves, winter melon pot, South China Sea golden lotus, Nanputuo vegetarian vegetables.

It is Fujian, and what I learned is that the representative foods are Buddha jumping over the wall, golden lotus, jade snail incense, Longyan vegetables, and drunk pork ribs, which are all representative foods of Fujian cuisine.

It is the cuisine of Fuzhou. The representative foods of Fujian cuisine are, Buddha jumping over the wall, lychee meat, dried scallops, drunken pork ribs, Fujian stuffed tofu, and Putian lo mein. My understanding is that there are many delicious dishes in Fujian cuisine, and there are many very popular dishes, which are very outstanding in taste, color, flavor, and flavor.

It is the special food of Fuzhou, Fujian, and the representative foods are three cups of chicken, Buddha jumping over the wall, Wensi tofu, salted shrimp, as well as Fuzhou fish balls, Zhangzhou lo mein, there is still a lot to understand, and these foods retain the original taste of the ingredients.

Fujian cuisine is a Fujian cuisine, which is a combination of local dishes with different flavors from Fuzhou, southern Fujian and western Fujian. Fujian cuisine is one of the eight major cuisines in China, which has been formed through the mixing of Han culture in the Central Plains and Minyue culture. Soup is the essence of Fujian cuisine, known as a soup with ten changes.

According to the research of Tanshi Mountain Cultural Site, the Min people had the tradition of eating seafood and making soup more than 5,000 years ago. Fujian is like spring all year round, and such a climate is suitable for making soup.

The flavor of Fujian cuisine, represented by Fuzhou cuisine, is also the main body of Fujian cuisine, which is not only popular in Fujian and Taiwan, but also the representative of Fujian cuisine that can be seen everywhere in Chinatowns at home and abroad.

On the basis of inheriting traditional skills, Fujian cuisine absorbs the essence of various dishes, adjusts and changes the rough and slippery customs, and gradually evolves towards a fine, light and elegant character, and even develops into a very high-style Fujian cuisine system.

The cooking characteristics of Fujian cuisine are that the soup dishes should be clear, the taste should be light, and the stir-fried food should be crispy, and it is good at cooking seafood dishes. Its cooking techniques are characterized by steaming, frying, boiling, stewing, frying, and stewing. The representative dishes of Fujian cuisine include Buddha jumping over the wall, lychee meat, sand tea noodles and so on.

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".

Fujian cuisine is one of the eight major cuisines in China, which has experienced the mixing and exchange of the Han culture of the Central Plains and the local ancient Yue culture.

1. The cooking raw materials are mainly seafood and mountain delicacies. Due to the geographical situation of Fujian, it is close to the mountains and the sea, with mountains in the north and the sea in the south. The vast mountainous area is rich in mushrooms, bamboo shoots, white fungus, lotus seeds, stone scales, river eels, soft-shelled turtles and other mountain delicacies; The long shallow beach flats, fish, shrimp, mussels and other seafood products, all year round.

In the plains and hilly areas, rice, sugar, vegetables and fruits are famous at home and abroad. The gods given by the mountains and seas have provided rich raw material resources for Fujian cuisine, and have also created several generations of famous chefs and laborers engaged in cooking, who are good at making seafood raw materials, and have unique characteristics in steaming, steaming, stir-frying, simmering, exploding, and frying. The best chefs in the country, Qiang Mugen and Qiang Ququ "Shuangqiang" brothers, have brought the cooking skills of Fujian cuisine to a new level, and brought new vitality to the ancient and simple traditional Fujian cuisine.

Second, the knife work is ingenious, and everything is subordinated to the taste. Fujian cuisine pays attention to knife skills, and has the reputation of "thin as paper, shredded as hair, and chopped flowers as lily". Moreover, all knife skills are focused on "taste", so that the raw materials can reflect the original taste and texture of the raw materials through the techniques of knife skills.

It opposes flashy and pretentious, advocates the natural beauty of raw materials and achieves the effect of deep and thorough taste, natural and generous forming, and consistency between the inside and the outside. "Nestle Snail Slices" is a typical dish, which makes the dish like a blooming peony flower through knife treatment and proper heat, which is pleasing to the eye and crisp and delicious.

Third, the soup dishes are exquisite and endlessly varied. Fujian cuisine attaches great importance to soup dishes, which is related to the cooking of seafood and traditional food customs. Fujian kitchen has long been cooking and to ensure that the raw materials are fresh, pure, nourishing linked, from the long-term accumulated experience that the best to maintain the essence and original taste of the raw materials is the soup dishes, so the soup dishes are many and exquisite.

Some are as white as milk, sweet and refreshing; Some soups are as clear as water, with a delicious color and taste; Some are golden and clear, fragrant and fragrant; Some soups are thick and colorful, and the flavor is thick and fragrant. "Chicken soup and sea mussels" is a representative dish, its "chicken soup" is not a simple "chicken" soup, but a well-made "three mushroom soup", which is extracted from hens, pig loin and beef, and is soaked into the sea mussels produced in Fujian, which makes people feel refreshed and happy, and has an endless aftertaste.

Fourth, the cooking is delicate, and special attention is paid to seasoning. The delicate cooking of Fujian cuisine is manifested in the fine selection of materials, proper soaking, precise seasoning, exquisite soup making, and appropriate heat. Special attention to seasoning is reflected in the pursuit of maintaining the original flavor.

Make good use of sugar, sweet and fishy; Vinegar can be used skillfully, the acid can be refreshing, and the light taste can maintain the original taste. Therefore, it has a reputation of being sweet but not greasy, light but not thin.