1, Satie noodles

Satay noodles are a major feature of Xiamen. Choose your favorite raw materials, such as squid, sausage, clams, etc., and cook with rich soup. How many people are obsessed with that unique smell?

2. Peanut soup

The peanut soup in Xiamen is still so sweet that it is boring to my heart. Peanut soup is the most famous snack in Xiamen, and it has long been awarded the title of "Chinese famous snack". The most famous are Huang Ze and peanut soup.

3. Bamboo shoots are frozen

Frozen bamboo shoots are quite famous in various raiders. The real frozen bamboo shoots are not crystal clear, but there are some muddy yellow sediments. They taste very cold and have a taste of the sea. People who like mustard touch it and eat it. It's delicious.

4, fried spiced

Fujian traditional Han snacks, tofu skin wrapped in fresh pork, hot pot fried, brown skin. Although the appearance looks unremarkable, the taste is still surprising.

5. batter

As the saying goes, the paste is not messy, the paste is clear, the soup is fragrant, the noodles are soft, and the fritters are delicious.

6. Cotton ice

Instant in the mouth, the ingredients are delicious, the taste of milk and fruit is very strong, and the fresh fruit decoration is also given a lot. You can add Oreos or something. Mango flavor is highly recommended!

7.peanut roll ice cream

Vanilla-flavored and taro-flavored ice cream balls are placed on a thin crust, sprinkled with peanuts, and uniquely decorated with coriander. Seemingly dark dishes, in fact, melt in the mouth, full of fragrance.

8. thick toast

It tastes sweet and salty. The collision between soft toast and rich cheese, or the combination of bacon and cheese, makes people want to stop.

9. Sour plum soup

Sour plum soup, a sharp weapon to relieve summer heat, has also become a petty bourgeoisie in Xiamen. The unique glass jar is full of sweet and sour taste, and the big plum lies quietly at the bottom of the jar. In hot summer, it is very comfortable to drink a mouthful of frozen sour plum soup.

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A Mr. Wang?

20 15- 12-04

There are more than 200 kinds of flavor snacks in Xiamen. Among them, jiaozi with salted pork, fish ball soup, shrimp noodles, pancakes, taro buns, leek boxes, frozen bamboo shoots, Satay noodles, oil onions, fried shredded rye, sweet peanut soup, jiaozi soup, candied cakes and fried dates are the most durable.

Frozen bamboo shoots-

Soil bamboo shoot jelly is a kind of frozen product processed by specialty products. Containing colloid, it belongs to annelids and is a scientific insect. It is two or three inches long. After boiling, the colloid contained in it dissolves in water and condenses after cooling. Its meat is clear and delicious. With soy sauce, northern vinegar, sweet noodle sauce, hot sauce, mustard, garlic, jellyfish coriander, shredded white radish, shredded pepper and tomato slices, all kinds of flavor snacks are available.

Sadie noodles-

The process of making satay noodles is to cook duck heart, duck intestines, duck tendons, meatballs, lean meat, shrimps, pork loin and other ingredients with sand tea soup, then buckle them on the cooked water surface and sprinkle with sand tea soup. Shacha soup is made of shacha sauce. First, put the sand tea sauce into the bone soup and stir it evenly. After the fire boils, switch to medium fire to keep the boiling low, and add refined salt and monosodium glutamate. Adding adjuvants such as pork liver, pork loin, duck tendon, rice blood, fresh squid, and dried bean curd. According to your own taste, finally pour out the soup that has been boiling in the cauldron.

Shrimp noodles-

The main raw material of shrimp noodles is shrimp noodles, and the best place is its soup, which is delicious. First, shell the shrimp and cook it in water, then pick it up and cook it with this soup. After boiling for the first time, filter out the shrimps, mash them, and mix them with rock sugar before cooking. Then the pork bone soup left on the dining table is sprinkled with chopped green onion and garlic to become the head of shrimp noodle soup. When you want to eat, cook the noodles with clear water, put them in a bowl, add a few shrimps and pork slices, add a spoonful of onion oil and a little garlic paste, then scoop in the cooked shrimp soup and sprinkle with pepper to make a bowl of delicious shrimp noodles.

Spring rolls-

Cooking technology and raw materials: Spring rolls are also called spring cakes, and Xiamen people call them pancakes. All kinds of dishes are wrapped in dough, and the main ingredients are bamboo shoots, peas, bean sprouts, dried beans, shredded eggs, fish, shrimp, diced meat, oysters and carrots. The thinner the dried bean curd, the better. After frying, they can absorb the body fluid of fish, shrimp and meat, so that the crust will not be wet and broken by the soup poured in, and it tastes crisp, tender and sweet, mellow and delicious, and rich in nutrition.

Xiamen Roasted Meat jiaozi-

It tastes sweet, oily but not greasy, and its color is red, yellow and shiny. It is mainly made of mushrooms, dried shrimps, chestnuts, pork and glutinous rice. The wrapped zongzi should not be cooked until the boiling water is boiled. Serve with sauce, garlic, red hot sauce, seasoning soy sauce and coriander. It tastes delicious. Need to be reminded that the meat dumplings should be eaten hot, otherwise the taste will be greatly reduced, so the roasted meat dumplings are worthy of the name.

Peanut soup—

The ingredients are simple, but the cooking method is exquisite. First, take out the defective peanuts, soak them in boiling water, then remove the film, add water and cook them in a casserole with slow fire. Sugar can only be put in peanuts when they are ripe. Continue to boil them in water until they are rotten. Then it is served with sweet and salty snacks, such as fried dough sticks, fried dates, leek boxes, meat buns, sweet buns, fried glutinous rice and so on.

Leek box-

Using flour mixed with lard as skin, pork leg, shrimp, flat fish, water chestnut, leek, carrot, winter bamboo shoots, dried bean curd, etc. are mixed into stuffing, wrapped into round cakes, made into waves by hand, and then fried in oil pan, which is crispy and delicious when eaten hot.

Oil onion—

Mid-Autumn Festival, commonly known as "July and a half", has an ancient folk custom of sacrificing ancestors with salted nuts. The method is: make shredded pork, diced water chestnut, fried flat fish or shrimp skin, rice sauce, white sugar, sweet potato powder, scallion, spiced powder and salt into balls, put them in a bowl and beat them into rice slurry to cook. When eating, you should cut it open and add some sand tea sauce, orange juice, garlic paste, radish acid and coriander. The taste is flexible, fragrant and delicious.

Fried oysters-

Oyster uses "pearl oyster" as the main raw material. Eggs, sweet potato powder and minced garlic are mixed evenly, then put into a pot, add a proper amount of lard and fry until both sides are crisp and yellow. When eating, garlic paste, coriander, sand tea sauce and so on. Can be used as ingredients to achieve crispy and delicious effects.

Fried noodles-

Fried noodles line is a special dish in Xiamen, which was originally created by the original "Quanfulou" and "Shuangquan Restaurant". The cooking method is as follows: fry the first-class noodles in a 70% hot oil pan until they are red and yellow, then blanch them in boiling water for later use. Take lean meat, winter bamboo shoots and mushrooms as ingredients, shred and fry until cooked, drain the flat fish and shrimp, add a little salt as appropriate to make wine, and then mix the fried noodles with ingredients and fry until cooked. Season with sand tea sauce and red hot sauce when eating.

Bread paste—

The noodle sauce is made of delicious and fresh seafood such as shrimp, oyster, razor clam and mussel. When cooking, you should master the heat, so as to paste without chaos and paste clearly. When processing, in addition to seafood as ingredients, duck blood or pig blood or a string of pig intestines can be added to the batter for stewing, so that the oil can be mixed into it and the intestines are cooked, and then fried dough sticks, fried chopped green onion and chopped pepper can be used as seasoning, which has stronger fragrance and more delicious taste.

Fried kway teow-

The wide and flat kway teow is rich in ingredients, including shrimp, sausage, fish fillets, eggs, mussels, seasonings, etc. It is a dish of delicious food. Spicy guests can have Chili sauce and stir fry. Vegetable head pot (radish cake) is a delicious radish cake, which is fried with lard, fish sauce and egg juice.

Fried spiced-

This is a famous point in Xiamen, with a special flavor, which is suitable for both table and wine. Mainly pork belly, cut into rectangular pieces, mixed with diced flat fish, shallots and water chestnuts, evenly mixed with potato powder, monosodium glutamate, soy sauce and spiced powder, then rolled into a stick with bean skin, fried to golden brown, fished out and cut into small pieces, and served on a plate. Dipped in various seasonings, it tastes fragrant, crisp and crisp.

Fried dates—

Fried dates in Xiamen are divided into sweet and salty ones. Wash the glutinous rice, soak it in clear water until it rises to 12, pick up the water contained in the reed and grind it into rice pulp with a stone mill, put it into a cloth bag, tie the bag mouth tightly, drain the water, take it out, add cassava powder, put it on a chopping board and knead it vigorously, add sugar while kneading, knead it repeatedly until it is thoroughly kneaded, and knead it into strips. Stir-fry peanuts, peel off the film and crush them. Dice the candied wax gourd, put it in a pot, add sugar, and mix well to make stuffing. Take a dose of medicine, press it into a round piece by hand, put it into the stuffing, wrap it tightly and rub it into a round blank, and so on. Pour peanut oil into the pot, heat it to 50% heat, put the round blank into the oil pan, fry for a while, then float, turn it over with chopsticks, pick it up when the surface is golden yellow, and drain the oil with a colander. This fried jujube is round, golden in color, crisp outside and soft inside, and sweet in filling. This is a common food during the Spring Festival.

Note: Another kind of fried jujube, wrapped in an oval shape, can be filled with sweet bean paste or salty bean paste, which has a unique flavor.

Jiaozi soup—

Eating jiaozi is also called Yuanxiao, and some places are called Tangyuan and jiaozi. It is said that eating Yuanxiao began at the end of the Spring and Autumn Period and was called Zi Yuan in the Song Dynasty, which means "Tuan Tuan Yuan Yuan". A scholar in the Song Dynasty said that this kind of food was "wrapped in glutinous rice flour and bathed in fragrant soup", and praised it with the word 16: "A little glutinous rice flour, a little sugarcane paste; Bathing with heavy water is sweet and fragrant. " Zai Yuan, Xiamen, combined with local flavor, takes glutinous rice as raw material, which is soaked in clear water, ground into pulp, put into a cloth bag to drain water, and then rubbed evenly by hand to make rice. Stir-fry peanuts, remove the film and grind into powder, add sugar and mix well, roll into pieces, and then cut into small pieces to make stuffing; Wrap rice with peanut sugar stuffing and knead it into jiaozi. Cook in a boiling pot until it floats in a bowl. Eat with sugar. Sweet and smooth, delicate and soft, the stuffing is clear and delicious.

Tribute cake-

The tribute sugar cake is characterized by "crisp, fragrant, fresh and unique flavor". The production method is to add baking powder, cooked lard, clear water and fermented oil dough into flour, pick it into powder, flatten it, roll it into round cakes, bake it in the oven, take it out, cut it into two connected pieces, and insert a piece of tribute sugar, a proper amount of pork floss, coriander, radish acid and mustard sauce respectively.

Fish ball soup-?

Xiamen fish ball soup takes grass carp as the main material, rape, carrot and celery as the auxiliary materials, and ginger, salt, sugar, pepper, starch, chicken essence and sesame oil as the seasoning. Slaughter and clean grass carp, chop into paste, add starch and water to make fish paste, and make balls with a spoon; Wash carrots and cut into pieces; Shred celery; Sliced ginger; Light a fire in the pot, add clean water, add rape, carrot slices, celery and ginger slices after the water boils, add salt, sugar, chicken essence and fish balls after the pot boils, add pepper when the meatballs turn white, and sprinkle with sesame oil. Light and fragrant.

Taro buns-

Potato buns are snacks in summer and autumn. Peel and wash areca taro, mash it into raw taro paste, add a little starch and refined salt, stir well, coat the inner wall of the bowl with oil, add stuffing prepared in advance, such as shredded pork, shrimp, mushrooms, winter bamboo shoots and water chestnut, and cover it with a layer of taro paste. Take it out and steam it in a steamer. It tastes better with Chili, mustard, sand tea sauce, etc.

Xiamen Pie-

Pie is a traditional food in Xiamen with a history of 100 years. Fortunately, the choice of materials is fine, high-quality flour, second-tier lard, first-class mung beans. Steamed mung beans with cake stuffing, shelled and finely ground. The crust and crispness of the cake are fully oiled and kneaded properly. Pay attention to the heat when baking, so that the oil won't go away when the inside is cooked and the outside is red. The pie made in this way is crispy and moist, and the pie filling is cold and sweet. Xiamen School is famous for Gulangyu School.

Tonga horseshoe crisp-

Horseshoe crisp is mainly made of flour, sugar, maltose and lard. After the skin and stuffing are kneaded, they should be baked on the furnace wall one by one (now it is fried in iron plate). Maltose must be added in the baking process and fried with hemp, which is nutritious and hot. Women in southern Fujian often use it as a hot supplement for confinement. Horseshoe crisp is also a good gift for relatives and friends.

Orange cake-

Xiamen Tongan traditional cuisine. The appearance is smooth as jade, moist and delicate. The entrance is soft and chewy, fragrant and refreshing. Products sell well all over the world and are famous at home and abroad.

Fish skin peanuts—

Xiamen Tongan is one of the famous specialties, named after the skin is covered with fish. The method is to mix peanut kernel, cake powder, white sugar and refined white flour and bake.

This data comes from Baidu map, and the final result is subject to the latest data of Baidu map.

And become. It has a unique style of crispy sugar, salty and sweet.

Tonga seal meat-

Xiamen Tongan traditional snacks. Practice: Cut the pork (front leg meat) into cubes, about 2 kg, wrap it in square gauze, put it in a clean iron pot, pour in cooked lard, heat it, stir fry the whole pork in the pot, and add soy sauce, sugar, monosodium glutamate, rice wine, star anise spice, etc. Then add mushrooms, chestnuts, shrimps, dried waste oil and other seasonings and stew in the pot for two and a half hours.

Marijuana-

There is an unmissable snack "Ye's Masi" at Sanchakou, Longtou Road, Gulangyu Island, which has a history of one hundred years. In the eyes of most people, the development of a hundred years still stays in a stall, which seems incredible, but small businesses have been operating like this, and middle-aged male stall owners are the third generation. Pull out the drawer under the booth, take out the glutinous rice cake, wrap it with stuffing made of chopped peanuts, black and white sesame seeds and sugar powder, knead it into a ball, and roll it with a layer of black sesame powder to become a "cake". It tastes sweet but not greasy, waxy but not sticky, and it is delicious. One yuan, let the tourists on the island have a sweet memory.

Duck porridge-

The making process of duck porridge is as follows: firstly, the washed duck, duck heart, duck liver and duck tendon are added with spices, then marinated slowly with slow fire, and the marinated soup is added into the cooked porridge, and then the marinated duck is cut into small pieces to make duck porridge according to the needs of diners. In addition to the above ingredients, Datong duck porridge also contains ingredients such as pig large intestine, squid whiskers, pig blood, oysters and so on. And batter is also a Xiamen-style snack for diners to choose at will.

Datong duck porridge has been made for more than ten years, and now it is very famous abroad. In the afternoon, it's not time for dinner, but there are still diners coming in twos and threes. Order a bowl of steaming duck porridge, and then put a fried dough stick in the duck porridge. Fried dough sticks and porridge seem sweeter and taste really memorable. The residents nearby are all old diners here, and many people have developed the habit of coming here to eat a bowl every day. Because it is open all day, many drivers who burn the midnight oil and people who sleep late will come here for supper. When business is booming, they can sell over 400 bowls a day.

It is highly recommended that you drink duck porridge with deep-fried dough sticks. Deep-fried dough sticks are dipped, not soaked, and become soft and fat when soaked.

Glutinous rice porridge-

Crab is a special seafood product in Xiamen, with many varieties and different forms. The main ingredients of crab rice porridge are glutinous rice and glutinous rice, and the cooking method is also very simple: the glutinous rice is washed and drained. After the crab soup in the casserole is boiled, it is poured into the glutinous rice to cook until the rice is cooked, and then the crab meat, shredded ginger, celery beads and other seasonings are poured in, which is extremely light and delicious when it is hot, appetizing and invigorating the spleen. Crab rice porridge has become a delicious taste for some families, and it is also a special snack with Xiamen flavor.

Shacha kebab-

Huang Hanzhong snacks in Yapu Cafe. Pork tenderloin is cut into rectangular pieces, marinated with salt, monosodium glutamate, Shaoxing wine, curry powder and Chili sauce, then strung with bamboo sticks, coated with sand tea sauce, and baked repeatedly in an electric oven, preferably golden yellow. When eating, dip in the special sauce composed of sand tea sauce, peanut butter and Chili oil, and the entrance is crisp and soft. Sweet and spicy.

Ginger duck-

According to China Pharmacopoeia and China Pharmacopoeia, "Ginger Duck" was originally an imperial dish, which was created by Wu Zhong, a famous doctor in Shang Dynasty, and later spread among the people, so it became a famous dish.

Ginger duck is made of muscovy duck with red face and red ears, fried with incense, and stewed with ginger and rice wine. The finished dishes are delicious, sweet and spicy, and have the effects of soothing liver and moistening lung, nourishing stomach and strengthening spleen, relaxing muscles and tendons, promoting blood circulation, dispelling cold and resolving phlegm.

"Ginger Duck" usually appears in the form of a set meal, which is similar to Beijing instant-boiled mutton. "Ginger Duck" can be cooked with side dishes such as duck heart, duck liver, duck gizzard, duck intestines, duck blood, soaked vermicelli, Chinese cabbage and soaked yuba. Finally, you can serve some miscellaneous noodles to cook.

Radish crisp-

The popular ingredients of radish crisp mainly include white radish, white sesame, shredded green vegetables, minced meat, shrimps and leeks. The ingredients are random, so you can make them yourself according to your own preferences. But the specialty of making radish crisp is not the trap, but the radish cake with bread trap outside. The skin of radish cake is made of medium gluten fine powder, which can be made into two kinds according to taste-oil surface and water surface, and cake. Fry the wrapped radish crisp in the oil pan, and be careful that the oil temperature is not too hot, so as not to damage the appearance of the radish cake skin and affect the appearance. Pay attention to the color of the crust when frying, and don't fry it for too long. It is most suitable to fry until golden brown. After cooking, handle it gently because the skin is crisp. Take a bite, you will feel oily but not greasy, full of crisp fragrance, with distinct appearance and excellent visual effect.

Onion sugar roll—

Also known as sugar onion oil cake, because it has five flavors of sweet, sour, spicy and salty, pancakes are cut into small pieces and spread out. The set meal is mainly made of onion sugar, supplemented by peanut crisp, pork floss, coriander, radish acid, Chili sauce and mustard. Can be eaten in small rolls, sweet and flexible, delicious and chewy, hot and sour and refreshing, appetizing and invigorating the spleen.

Bean bag—

Also known as bean bag, it is mainly made of glutinous rice flour and mung beans. Pour the boiled white sugar water into glutinous rice flour, add the green vegetable bean juice and mix well to form a bean bag batch, or without vegetable juice. Cook mung beans, grind them, add sugar to make sweet mung bean paste, wrap them into bean bags, and put green palm leaves or reed leaves on the bottom. Steam them on high fire for 10 minutes before eating. It's quite refreshing with peanut soup or porridge and soybean milk. You can eat both hot and cold, and it is very convenient to carry. Even if it is put for two days, it will not deteriorate. For example, if the skin is hard, steaming it again will immediately restore the soft and waxy taste.

Double wet cake-

Shuangrun cake is loved by people because of its distinct layers, combination of salt and sweetness, and smoothness. First, wash and soak the glutinous rice for 4 hours, drain it and grind it into slurry, then put it into two containers, one for white sugar and the other for red pond, and then stir it evenly. Fry peanuts, remove the film and grind into powder, add cooked lard, oil onion, osmanthus salt, sugar and monosodium glutamate and mix well. Pour the white sugar rice slurry into a special iron plate, steam it, take it out and sprinkle with peanut powder; Pour the red pond rice slurry into the iron plate, steam it, take it out and sprinkle with peanuts. According to the four layers of red and white, steamed, cooled and cut into pieces, which can be used as breakfast or snacks. You must do it now, and eat it now. If you leave them for a long time, you will lose their q strength.

Flat food—

Flat food is also called wonton. Its characteristics: "thin skin and fresh stuffing, tender, smooth and refreshing, delicious." Sister-in-law's flat skin is hand-rolled with superfine flour, white, tough and thin; The flat stuffing is made of fresh pork leg meat that day, which is original and pure in taste. Boil the fresh pork bone soup until it is flat. Add monosodium glutamate, salt and winter vegetables, sprinkle with onion beads, sesame oil and pepper to make a delicious flat soup. Flat food can also be fried. When it comes out of the oil pan, it will be stained with hot and sour thicken, which is wet and hot, crisp and fragrant, and it is another taste.