Fujian Cuisine Fuzhou food culture has a long history and a long history, with strong southern local characteristics. Especially Fuzhou cuisine boiled mountain.

Known for its delicious seafood, it is unique in the culinary world and has become the main body of Fujian cuisine, one of the eight major cuisines in China, so it has "Fuzhou cuisine"

The fragrance is overflowing, and the food culture has been passed down through the ages. Fuzhou cuisine, advanced Fujian cuisine, Manchu-Han banquet, shark fin banquet,

Sea cucumber mat, bird's nest mat, fish lip mat, Buddha jumping wall, etc. One of the most famous is "Buddha jumps over the wall", which is in the column.

It is the "chief dish" of Fujian recipes. Fujian cuisine is often listed as one of the state banquets. He has received Prince Sihanouk, President Reagan and Erie.

Queen Elizabeth and other guests at home and abroad. Fuzhou's flavor snacks include fish balls, flat meat swallows, shrimp cakes, oyster cakes, light cakes and diced meat paste.

Dozens of kinds, such as meet, spring rolls, fried rice noodles and Fuzhou noodles, are well received by the general public and tourists. In recent years, Fu

The country has also introduced seven famous dishes for drinking, including Sichuan cuisine, Guangdong cuisine, Beijing cuisine, Zhejiang cuisine, Jiangsu cuisine, Western cuisine and West Point.

The food industry has formed a magnificent scene with a hundred flowers and bright stars, which is called "gourmet's paradise".

Fujian medicinal diet

Medicinal diet, based on the principle of traditional Chinese medicine, is a method of treating diseases by using the principle of homology and homology of medicine and food.

Sick, disease-free, healthy, suitable for women and children, a scientific diet with medicinal properties but no medicinal taste. Medicinal diet, first of all "diet", is food-oriented.

According to the theory of "preserving health and invigorating qi" in traditional Chinese medicine, we should pay attention to people's "vitality" and "pulse", that is, "vigorous vitality" and "smooth pulse". the Tang Dynasty

Sun Simiao, a contemporary physician, pointed out in his book Qian Jin Fang that "a husband is a doctor, he should adjust the source of the disease, know what he has committed, and treat it with food."

If the diet fails to heal first, then prescribe medicine. "This clearly put forward the" diet "therapy. After several generations, medicated diet

Both theory and practice have been improved. Besides color, fragrance, taste, shape and utensils, production is also very important.

, but also pay special attention to the effect of "compensation", so it is more popular with domestic and foreign tourists. Now, there are many in Fujian.

Tourist hotels began to operate medicated diets. For example, Lujiang Hotel in Xiamen has a medicated diet restaurant, which adopts the principle of Chinese medicine diet therapy.

, through modern medical science and technology theory and China cooking skills, on the basis of nutrition science, organically combined by Xiamen

Under the guidance of famous Chinese medicine experts in the city, the famous medicinal food was cooked with the same ingredients as the chef, including "open-edged medlar shrimp"

Stewed Swertia with Dangzao, Sour and Hot Abalone Soup, Crispy Shrimp Cake, Stewed Eel with Angelica sinensis and Stewed Cordyceps sinensis.

Creek turtle "and so on. It not only has curative effect, but also has no medicinal taste. It is also equipped with valuable tonic, which has the functions of anti-aging, prolonging life and increasing weight.

High immune function, enhance human vitality and energy, conform to the principle of "moderate diet and harmonious five flavors", and make people

Yin and Yang are thin and healthy. After enjoying this delicious medicated diet, the tourists were amazed and left an inscription: "

Lujiang Hotel enjoys delicious food and looks at home from afar. Wan Li has been a country for thousands of years, and you and I are United. "Visible, medicated diet.

With the development of Fujian's tourism industry, it has gradually entered thousands of households and entered the world.

Fujian's snake banquet

Some famous hotels and restaurants in Fujian often provide delicacies as raw materials to cook delicious dishes.

Cooking recipes. Such as dogs, snakes, horseshoe crabs, turtles and other cooked food to attract tourists. Known as the "snake king"

Wuyi Mountain, known as the "country", has long been famous at home and abroad for its snake swallowing elephants, attracting countless "food" tours.

People. As we all know, there are 5 families and 26 genera of snakes living in Wuyishan. Biologists and chefs based on all kinds of snakes.

The amino acid composition is different, and delicious snake dishes are cooked, mainly including dragon and phoenix soup, Long Hudou, fried dragon chops and so on.

Stir-fry well-known snake dishes such as dragon eggs, dragon balls and water dragons, plus snake sauce.

Seasoning, with snake wine, becomes a delicious snake feast. The main raw materials are snakes, cats and chickens.

The famous dish of "Dragon and Tiger Fighting"; "Snake" cooked with shredded snake meat, shredded chicken, mushrooms and shredded fresh bamboo shoots.

Soup ",the fragrance is overflowing. These two kinds of snake dishes are indispensable dishes in a big banquet.

Fujian de flavor snacks

There are many kinds of snacks in Fujian. Snack bars and stalls all over the country often gather in various places.

A food market with local snacks. Every day at dawn, the door is open for business, and customers are in an endless stream, so

All kinds of exquisite food, full of color, smell and taste, are very attractive. The famous local snacks are: Fuzhou.

Qingming fruit, mung bean fruit, whole fish ball, swallow skin, etc. ; The small cooking of Minnan seafood is mostly made from coastal shoals.

All kinds of seafood treasures, after careful small cooking, are matched with unique sweet, sour, salty, fragrant and spicy ingredients.

The food is delicious, such as frozen bamboo shoots, fried oysters, scalded snails and horseshoe crab meat, which are all liked by domestic and foreign tourists.

The same hobby is well known. In addition, there are famous small sacrifices in southern Fujian, as well as Cymbidium Sect and fish in Xiamen.

Skin peanut, canned mushroom meat sauce, peanut crisp, etc. Quanzhou's meat dumplings, Shenhu water pills, Yuanxiao pills and Shishi sweet.

Fruit, Anhai orange red cake, Muslim beef fried dumpling, etc. Hand-grabbed noodles and spiced rolls in Zhangzhou; Smoked ducks and eggs in Sanming

Wild oats, bracken whiskers, sesame salty cakes, etc. Frozen Ficus pumila, Cucui cake, rat koji, etc. Suffering from southern diseases; Longyan baijianhe river basin

Chicken, salted peanuts, boiled nine products, etc. ; There are also Bagan (Changting dried bean curd, Liancheng dried sweet potato, Yongding dish) in western Fujian.

Dried in Shanghang, dried radish, dried pig bile in Wuping, dried mouse in Ninghua, dried bacon in Mingxi and dried bamboo shoots in Yongan); Ningde

Amorphophallus konjac, areca taro, etc. ; Putian Mazu cake, Xinghua powder and so on. These snacks are all sweet and salty.

Suitable for collocation, meat and vegetarian dishes combine the flavors of various provinces and form a unique system, which is recognized as unique by tourists.

Flavor snacks with Fujian characteristics are deeply loved by tourists at home and abroad.

Bagan in western Fujian

Pugan-Changting Dried Bean Curd in West Fujian

Changting dried bean curd

"China's tofu is also delicious, ranking first in the world." This was written by Qu Qiubai in Changting Prison.

The last sentence in the words. Qu Qiubai's admiration for tofu is related to his frequent eating of Changting tofu in prison. according to

According to Tian Yu, tofu was first invented by the warlock Liu An (79- 122 BC), the king of Huainan in the Western Han Dynasty, and it has been used ever since.

It has a history of more than 2000 years. Changting dried bean curd began in the Kaiyuan period of the Tang Dynasty, with a history of 1200 years. Changting tofu

Different from other areas, it uses sour pulp as the medium, properly controls the heat when making, and pours the sour pulp into soybean milk with a big ladle.

Slowly pour into the tofu, let the tofu coagulate slowly, and then filter and squeeze. Therefore, Changting tofu is tender, smooth and delicious, neither sour nor bitter.

Various foods made from it, such as Dongpo Tofu, Fermented Tofu, Silver Pouch, Tofu jiaozi, Shengwan, Huizhou Pill, etc.

It has unique taste and can be eaten for a long time. Changting dried bean curd, which ranks first among the eight dried beans in Tingzhou, is especially exquisite in production and ingredients.

Unique flavor, delicious taste, famous at home and abroad. Zhu Liangzu, the general of Zhu Yuanzhang in the Ming Dynasty, had a long meal when he led his troops to Tingzhou.

Ding's dried bean curd was greatly appreciated. At the end of the Qing Dynasty, Qiu Hong, general manager of Tingzhou Zuo Ying, moved to Ganzong, nostalgic for hometown flavor beans.

Rotten, he wrote to his relatives who are good at making dried bean curd, and asked him to go to Taiwan Province Province to make dried bean curd. Changting has

Many quaint and beautiful villages are located in the mountains. "Thousands of miles of Ti Ying are green and red, and the water town is full of wine flags", no matter

The village is so big, there must be a small shop selling dried tofu and wine. Local simple farmers, mushrooms in Zhejiang, Jiangxi

Old gold diggers and travelers from all over the world like to sell a bowl of rice wine, buy a piece of dried bean curd and drink it slowly after taking a nap in the hotel.

Chew carefully. Dried bean curd is fragrant, salty, sweet and tough, with endless aftertaste.

Bagan-Shanghang dried radish in western Fujian

Shanghang dried radish

Shanghang dried radish enjoyed a high reputation as early as the early Ming Dynasty, with a history of more than 500 years.

Shanghang is the main radish producing area in western Fujian. Radishes produced in Shuinan, Zhang Tan and Tupu area near suburbs are red and white.

, with fresh, crisp, sweet and other characteristics. The dried radish processed by this method has golden color, tender skin and crisp meat, and sweet smell.

Beauty. You can stir-fry, stew, stir-fry, or soak and dilute, and then add sugar and sour vinegar as a banquet cold dish. So, historical records

It is "the best seller in Fujian and Guangdong".

Dried radish is usually made in winter solstice, and it goes through three processes: drying, pickling and storage. Pull out radish

Wash it, dry it a little, put it in a vat, put a layer of radish and a layer of salt, cover it, press it on a big stone, and take it a week later.

Take it out to dry, rub off the water, and then dry it until the water can't squeeze out. Then filter and boil the salt water in the bucket and pour it in.

Soak dried radish, rub it again while it is hot, squeeze out salt water and dry it in the sun. When it turns golden, dry the radish.

Press it into a clean urn, seal it with yellow mud, and take it out after half a year. In this way, it became Shanghang dried radish with unique flavor.

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Bagan-Liancheng dried sweet potato in western Fujian

Liancheng dried sweet potato

Dried sweet potatoes are found in all counties in western Fujian, but Liancheng dried sweet potatoes are famous for their unique raw materials and production methods. It is made up of

It is made of sweet potato with red hearts and planted in fields, rivers, Gele, Daping, Wu Li and Hongshan, so it is also called the land of red hearts.

Winter melon these villages have soft soil, moderate acid and alkali and suitable climate, which is very suitable for the growth of this red-hearted sweet potato. This sweet potato

Dry retains the natural color and quality, yellow and red in color, sweet in taste, soft and chewy in texture, and also has

High glucose and vitamin a and b content.

Generally, the whole sweet potato is steamed and peeled, and then pressed and baked. It can be preserved for several years after being made.

It can be eaten as a snack, or it can be cut into small pieces, mixed with flour, eggs and spices, fried and stained with rock sugar powder as a banquet.

Famous dishes. Therefore, Liancheng dried sweet potato is really a good gift for relatives and friends.

Bagan-Yongding dried vegetables in western Fujian

Yongding dried vegetables

Yongding dried vegetables have a history of more than 400 years, which is not only famous inside and outside the province, but also influential among overseas Chinese in Nanyang. "tiger balm

When Hu Jinquan Hu Wen lived in Nanyang, he often asked people to bring dried vegetables to his hometown.

There are two kinds of dried vegetables in Yongding: dried beet and pickled cabbage. Dried beet is black and shiny, and tastes sweet and delicious. When making

First, clean the fresh mustard, dry it in the sun for 1-2 days until the leaves become soft, then put it in a steamer for fumigation, steaming, drying again, steaming again, and so on.

Repeat for more than three times, that is, the so-called "three steaming and three drying". Some finely processed ones need to be steamed and dried for seven times. The dry colors of sauerkraut are yellow and brown.

It tastes sour and sweet. When making, clean the fresh mustard first, then sun-soften and chop it up, add salt and knead it into a jar to make it sour.

Take out, braise for about a week, then fumigate with a steamer, steam and dry in the sun, steam again after drying, and steam for more than two times before harvesting.

Hide.

Yongding dried vegetables are delicious with meat fried, stewed, steamed and boiled.

Bagan-Wuping pig gall in western Fujian

Wuping dried pork gall

Wuping pig bile is purple and brown in color, slightly sweet in fragrance, and is a famous cold dish for banquets. It contains many kinds of sugar and vitamins.

Cultivating a part of it has the effects of promoting fluid production, invigorating stomach, cooling and detoxifying. When eating, just steam it and apply a layer of sesame oil while it is hot.

After cooling, cut into thin slices and mix with a little garlic slices. The fragrance is overflowing and the charm is endless. Locals often treat it as a banquet for guests and friends.

And gifts for relatives and friends. Compatriots from Hong Kong, Macao and overseas Chinese especially like this hometown flavor.

Wuping pig bile is well made, with many processes and strong seasonality. After cleaning, batching, pickling, drying and pressing.

Flat, plastic and inspection seven processes. Choose fresh, dark brown "glutinous rice pig liver", remove pig bile and soak the whole.

In a certain concentration of salt water, add an appropriate amount of five-spice powder, sorghum wine, star anise and other ingredients until bile permeates the liver.

When it is dirty, take it out to bask in the sun and have a facelift every 2-3 days. The pig bile made in this way has beautiful appearance, symmetrical color and delicious taste.

Good quality. Every year in late autumn and early winter, the weather is sunny, which is a good season to produce dried pig bile.

Bagan in western Fujian-Ninghua dried mouse

Ninghua dried mouse

Ninghua dry vole is actually a dry vole, which is processed from artificially captured voles. According to "Ci Hai" "vole"

Mammals and rodents. Hair is generally dark taupe, and some are sandy yellow. Lifelong excavation is harmful to crops.

"Ninghua is a mountainous agricultural county with vast fields, so there are many voles.

Every winter is the best time for farmers to catch rats in Ninghua, especially after beginning of winter.

The method of catching mice is simple, and "bamboo tube mousetrap" is often used. Every night, people take mousetraps to rice or

Using rice as bait, look for rat paths on the ridge and hillside. Whenever there is a rat path or a rat hole, put a mousetrap on it and wait for the next year.

Take it back in the morning. The catch rate is generally around 3/ 10, and it is as high as 5/ 10 in frosty weather. Rat catching season

When the festival comes, teenagers still take catching mice as a pleasure, so more teenagers engage in ratter.

The processing method of dried voles is to remove hair first, and the captured mice are either steamed in hot water in a pot or put in hot water.

Baking in ashes, as long as you master the early warning, you can completely pull out the mouse hair. The second is to remove the intestines and abdomen by laparotomy and use water.

Wash it clean. Finally, smoke and bake with chaff or rice bran until the sauce is yellow.

Dried voles are not only delicious, but also rich in protein and nutrition. It has the function of tonifying kidney, especially suitable for frequent urination or children.

Bedwetting has obvious curative effect, so it has certain medicinal value.

Because locals generally like to eat dried mice, there has always been a saying that "the price of dried pork with mice". When winter comes,

Almost everyone regards eating dried mice as a kind of enjoyment. Cooking methods are often accompanied by pork, winter bamboo shoots, garlic and raw materials.

Ginger and water wine are fried and eaten. Especially those who love drinking, regard it as the top grade of wine.

Bagan-Mingxi Dried Meat in West Fujian

Mingxi dried meat

Mingxi Dried Meat is marinated with lean beef and soy sauce made of flour. The ingredients are clove, fennel, cinnamon and sugar.

After a week or so, hang it in a ventilated place to dry, and then put it in a curing barn for smoking. The product has good color, fragrance and taste,

It is both tough and chewy, sweet and memorable.

In addition to dried meat, there is also dried meat, the surface looks pale yellow and loose, and the entrance is fragrant and sweet.

Catering food was listed as a tribute to Beijing in the Qing Dynasty.