Fujian Cuisine Fuzhou food culture has a long history and a long history, with strong southern local characteristics. Fuzhou cuisine, in particular, is famous for its delicious food, which is unique in the culinary world and has become the main body of Fujian cuisine, one of the eight major cuisines in China. Therefore, it is known as "Fuzhou cuisine is fragrant all over the world, and the food culture has been passed down through the ages". Fuzhou cuisine includes Manchu-Han banquet, shark's fin banquet, sea cucumber banquet, bird's nest banquet, fish lip banquet and Buddha jumping over the wall. One of the most famous is "Buddha jumps over the wall", which is listed as the "chief dish" of Fujian recipes. Fujian cuisine is often listed as one of the state banquets, and has hosted guests at home and abroad such as Prince Sihanouk, President Reagan and Queen Elizabeth. There are dozens of flavor snacks in Fuzhou, such as fish balls, flat meat swallows, shrimp cakes, oyster sauce cakes, light cakes, fixed-edge paste, glutinous rice cakes, spring rolls, fried noodles and Fuzhou noodles, which are deeply loved by the general public and tourists. In recent years, Fuzhou has also introduced seven other famous dishes, such as Sichuan cuisine, Guangdong cuisine, Beijing cuisine, Zhejiang cuisine, Jiangsu cuisine, Western cuisine and West Point, which makes the catering industry present a magnificent scene of flowers and stars, and is known as "a gourmet's paradise". Fujian's medicated diet is based on the principle of traditional Chinese medicine, using the principle of homology and homology of medicine and food. It is a scientific diet that is suitable for women and children, and has the power of medicine but no taste of medicine. Medicinal diet, let's talk about diet first, taking food as the sky. According to the theory of health-preserving and qi-benefiting in TCM, people's vitality and vein are emphasized, that is, vitality is abundant and vein is smooth. Sun Simiao, a medical scientist in the Tang Dynasty, pointed out in his book Qian Jin Fang that a husband is a doctor, he should adjust the source of the disease, know what disease he has committed, treat it with food, and if the diet can't cure it, take some medicine. This clearly put forward the "diet" therapy. After being passed down from generation to generation, medicated diet is more perfect from theory to practice. In addition to paying attention to color, fragrance, taste, shape and container, it also pays special attention to the effect of "supplement", which is more popular among tourists at home and abroad. At present, many tourist hotels in Fujian have started to operate medicated diets. For example, there is a medicated diet restaurant in Lujiang Hotel, Xiamen, which uses the traditional dietotherapy principle of traditional Chinese medicine, combines modern medical science and technology theory with China's cooking skills, and cooks famous medicated diet dishes, such as "Fructus Lycii Shrimp" and "Braised Swertia with Red Dates" with the same ingredients as chefs under the guidance of famous Chinese medicine experts in Xiamen. It not only has curative effect, but also has no medicinal flavor. It is also equipped with valuable tonic, which has the functions of anti-aging, prolonging life, improving immunity, enhancing human vitality and energy, and conforms to the principle of "moderate diet and harmony of five flavors", making people yin and yang flat and thin, and strengthening their health. After enjoying the medicated diet of this delicious food, the tourists were amazed and left an inscription: "Lujiang Hotel enjoys delicious food and looks at the hometown of the north and the south. Wan Li is a country for thousands of years, and you and I are United." It can be seen that with the development of tourism in Fujian, medicated diet has gradually entered thousands of households and entered the world. Snake Banquet in Fujian Some famous restaurants and restaurants in Fujian often offer delicious recipes of famous dishes and delicacies with delicacies as raw materials. Such as dogs, snakes, horseshoe crabs, turtles and other cooked food to attract tourists. Wuyi Mountain, known as the "snake king", has long been famous for its snake face at home and abroad, attracting countless "dietotherapy" tourists. As we all know, there are 5 families and 26 genera of snakes living in Wuyishan. Biologists and chefs have cooked delicious snake dishes according to the different amino acid compositions of various snakes, mainly including Longfeng soup, Long Hudou, fried dragon steak, fried dragon egg, Huanglong pill, dragon-drawing and other famous snake dishes. With snake sauce as seasoning and snake wine, it becomes a delicious snake feast. There is also a famous dish with snakes, cats and chickens as the main raw materials. The "snake soup" made of shredded snake meat, shredded chicken, mushrooms and shredded fresh bamboo shoots is full of fragrance. These two kinds of snake dishes are indispensable dishes in a big banquet. Fujian's flavor snacks Fujian's flavor snacks have various names. Snack bars and food stalls all over the country often gather into a food market with local flavor snacks. It opens at dawn every day, and customers keep coming. All kinds of exquisite food are very attractive. The famous local snacks mainly includes: Qingming fruit, mung bean fruit, whole fish ball and swallow skin in Fuzhou; The small cooking of Minnan seafood is mainly based on various seafood treasures in coastal shoals. After careful stir-frying, with unique sweet, sour, salty and spicy ingredients, it is delicious, such as frozen bamboo shoots, fried oysters, scalded snails, horseshoe crab meat, etc., which are deeply loved by tourists at home and abroad and are well known. In addition, there are famous small gift products in southern Fujian, such as Qinglan School in Xiamen, fish skin peanuts, canned mushroom meat sauce, peanut crisp and so on. Quanzhou's meat dumplings, Shenhu water pills, Yuanxiao pills, Shishi sweet fruit, Anhai orange red cake, Muslim beef pot stickers, etc. Hand-grabbed noodles and spiced rolls in Zhangzhou; Sanming's smoked duck, egg yolk, fern beard bag, sesame salty cake, etc. Frozen Ficus pumila, Cucui cake, rat koji, etc. Suffering from southern diseases; Longyan's Baiqiehe chicken, salted peanuts and Jiupin; There are also eight dried in western Fujian (Changting dried bean curd, Liancheng dried sweet potato, Yongding dried vegetable, Shanghang dried radish, Wuping dried pig gall, Ninghua dried rat, Mingxi dried meat and Yong 'an dried bamboo shoots); Amorphophallus konjac and areca taro in Ningde; Putian Mazu cake, Xinghua powder and so on. These snacks are both sweet and salty, which are suitable for the combination of meat and vegetables, blending the flavors of various provinces and forming a unique system. They are regarded by tourists as unique snacks with Fujian characteristics and are deeply loved by domestic and foreign tourists. Eight Great Works in Western Fujian Eight Great Works in Western Fujian-Changting Dried Tofu Changting Dried Tofu "China's tofu is also delicious, ranking first in the world." This is the last sentence of "Redundant Words" written by Qu Qiubai in Changting Prison. Qu Qiubai's admiration for tofu is related to his frequent eating of Changting tofu in prison. According to Tian Yu, tofu was first invented by a warlock under Liu An (79- 122 BC), the king of Huainan in the Western Han Dynasty, with a history of more than 2,000 years. Changting dried bean curd began in the Kaiyuan period of the Tang Dynasty, with a history of 1200 years. The production method of Changting tofu is different from other areas. It is made by taking the acid slurry as the medium, properly controlling the heat when making, slowly injecting the acid slurry into the soybean milk with a big ladle, slowly solidifying the tofu, and then filtering. Therefore, Changting tofu is tender and delicious, neither sour nor bitter. Various foods made from it, such as Dongpo Tofu, Fermented Tofu, Silver Pouch, Tofu jiaozi, Shengman Pill, Huizhou Pill, etc. It has a unique flavor and cannot be eaten for a long time. Changting dried beancurd ranks first among the eight dried beancurd in Tingzhou, and is famous at home and abroad for its fine production, exquisite ingredients, unique flavor and delicious taste. When Zhu Liangzu, the general of Zhu Yuanzhang in the Ming Dynasty, led his troops to Tingzhou, he ate the dried tofu of Changting and was full of praise. At the end of Qing Dynasty, Qiu Hongde, general manager of Tingzhou Zuo Ying, was promoted to Ganzong by Taiwan Province Province, and he was very nostalgic for the dried tofu in his hometown, so he wrote and remitted money to his relatives who were good at making dried tofu in Hotan, asking him to go to Taiwan Province Province to specialize in dried tofu. There are many quaint and beautiful villages in Changting, which 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 how big or small the village is, there must always be a small shop selling dried tofu and wine. Simple local farmers, mushroom customers in Zhejiang, gold diggers in Jiangxi and travelers from all over the world all like to take a nap in hotels, sell a bowl of rice wine, buy a piece of dried bean curd, drink it slowly and chew it carefully. Dried bean curd is fragrant, salty, sweet and tough, with endless aftertaste. Bagan in western Fujian-Shanghang dried radish Shanghang dried radish Shanghang dried radish enjoyed a high reputation as early as the early Ming Dynasty, and it has 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 the suburbs are red and white, fresh, tender, crisp and sweet. The dried radish processed by this method has golden color, tender skin, crisp meat and sweet taste. You can stir-fry, stew, stir-fry, or soak and dilute, and then add sugar and sour vinegar as a banquet cold dish. Therefore, the history books record "best-selling Fujian and Guangdong". Dried radish is usually made in winter solstice, and it goes through three processes: drying, pickling and storage. Pull out the radish, wash it, dry it a little, put it in a big wooden barrel, cover it with a layer of radish and a layer of salt, then press a big stone, take it out to dry after a week, rub off the water, and then dry it until the water can't be squeezed out. Then, the salt water in the barrel is filtered and boiled, poured into the dried radish for soaking, rubbed once while it is hot, squeezed out the salt water and dried in the sun. When it turns golden yellow, put the dried radish into a clean urn for compaction, seal it with yellow mud, and take it out after half a year. This has become a unique dried radish in Shanghang. Bagan-Liancheng dried sweet potato is found in all counties in western Fujian, but Liancheng dried sweet potato is famous for its unique raw materials and production methods. It is made of sweet potato with red heart and planted in fields, rivers, Gele, Daping, Wu Li and Hongshan, so it is also called dried sweet potato with red heart. 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 dried sweet potato retains its natural color and quality, with yellow and red color, sweet taste, soft and chewy texture, and high glucose and vitamins A and B. It is usually made by steaming and peeling the whole sweet potato, then pressing and baking. After production, it can be kept for several years. It can be used as a snack or cut into small pieces, mixed with flour, eggs and spices, fried and dipped in rock sugar powder as a famous banquet dish. Therefore, Liancheng dried sweet potato is really a good gift for relatives and friends. Bagan-Yongding dried vegetables in western Fujian 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. When Hu Wenhu 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 are soft, then fumigate it in a steamer, steam it, dry it in the sun, and steam it after sun exposure. This is called "three steaming and three drying" for more than three times. Some finely processed ones need to be steamed and dried for seven times. Sauerkraut is yellow and brown in color and sour and sweet in taste. When making, clean fresh mustard firstly, then sun-soften and chop it up, add salt and knead it into an urn to make it sour, take it out for about a week, stew it dry, then put it in a steamer for fumigation, steam it dry, steam it again, sun-steam it again, steam it for more than two times and then store it. Yongding dried vegetables are delicious with meat fried, stewed, steamed and boiled. Bagan-Wuping pig gall Wuping pig gall Wuping pig gall is purple-brown in color and slightly sweet in aroma. It is a famous cold dish for banquets. It contains various nutrients such as sugar and vitamins, and has the effects of promoting fluid production, invigorating stomach, cooling and detoxifying. When eating, just steam it, put a layer of sesame oil on it while it is hot, cut it into thin slices and mix it with a little garlic, and it will be full of fragrance and charm. Locals often regard it as a good product for entertaining guests and friends and giving gifts to 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. It must go through seven processes: washing, batching, pickling, drying, flattening, shaping and inspection. Choose fresh "glutinous rice pig liver" with dark brown color, remove pig bile, soak it in salt water with a certain concentration, and add appropriate ingredients such as five-spice powder, sorghum wine and star anise. After bile seeps into the liver, it is taken out and hung in the sun, and it is reshaped every 2-3 days. The pig bile made in this way has beautiful appearance, symmetrical color, delicious taste and good quality. Every year in late autumn and early winter, the weather is sunny, which is a good season to produce dried pig bile. The Bagan-Ninghua dry mouse in western Fujian is actually a dry vole, which is made of artificially captured voles. According to Cihai, "Microhoofed, Mammals, Carnivora. Hair is generally dark taupe, and some are sandy yellow. Digging for life is harmful to crops. " Ninghua is a mountainous agricultural county with a wide field, 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 evening, people carry mousetraps and use rice or rice as bait to look for rat paths on the ridges and slopes. Whenever you encounter a rat path or a rat hole, put a mousetrap on it and wait until the next morning to get it back. The catch rate is generally around 3/ 10, and it is as high as 5/ 10 in frosty weather. When the rat catching season comes, teenagers still take catching rats as a pleasure, so more teenagers are engaged in catching rats. The processing method of dry vole is first to remove hair. The captured mice are either steamed in a pot with hot water or roasted in hot wood ash. As long as the temperature is well controlled, the hair of mice can be completely removed. Then the intestines and abdomen were removed by laparotomy and washed with water. 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. In particular, it has the function of tonifying kidney, has obvious curative effect on frequent urination or bed wetting in children, and 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, people almost regard eating dried mice as a kind of enjoyment. Cooking methods are mostly accompanied by pork, winter bamboo shoots, garlic, ginger and water wine, fried and eaten. Especially those who love drinking, regard it as the top grade of wine. 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It is a kind of table food and was listed as a tribute to Beijing in the Qing Dynasty.