If someone asks you what is good to eat in Fujian
Just throw this one to him
Specialty snacks
Eastern Fujian region
Fish balls
Fish balls are the most well-known snack in the coastal areas of Fujian. Take Fuzhou fish balls as an example is made of eel, mackerel or freshwater fish chopped, add sweet potato flour (starch) stirred evenly, and then wrapped with pork lean meat or shrimp and other fillings made of ball-like food, the skin is thin and uniform, the color is white and bright, the food is smooth and crisp, and the soup is not greasy.
Pot side paste
Fujian regional special snacks, in the Fuzhou area called Dingbian paste, its main ingredient is rice milk, after the pot soup is boiled, the rice milk is poured on the side of the pot, slightly dried and scraped into the pot with a small spatula, the broth needs to be made with clams, cooked dried fish (a kind of salted fish), shrimp oil to be authentic. According to each person's preference, you can add clams, squid, shrimp, luohan meat and so on.
Fish slippery
Also known as fish soup, with the meat of eels, sharks or other fish in the mortar pounded into mushrooms, add starch and stir evenly, elaborate, thin and uniform skin, white and bright color, smooth and crisp food, soup is fragrant.
Taro puree
Peeled and diced betel nut taro is steamed, pressed into a puree, and then seasoned with cooked lard and sugar to make taro puree. Taro puree is known as the "ice cream" of the East. The top products in the taro puree are called "Taiji Taro Puree" and "Eight TreasureS Taro Puree". Because the lard is covered, it looks like a cold food after being made, but it is actually a hot food.
Horseshoe cake
Also known as tail pear cake, simply put, the main ingredient is sweet potato powder and water chestnut, add water, sugar and stir well, put it into the mold, steam it over high heat and eat it.
Fuzhou Laohua
Laohua, as a popular food in Fuzhou, is very popular. "Fishing" should actually be called fishing rice noodles, that rice noodles are the original Putian "Xinghua rice noodles", once fished and cooked, so commonly known as "fishing Xinghua", later Shunkou referred to as "Fishing". The meat flavor is tempting.
Fuzhou Thousand Pages Cake
Add the flour to the yeast, sugar, water and dough, add lye water and knead well. Add the fine fatty diced meat. Made with 1 layer of fertilizer, 1 layer of sugar and 1 layer of filling. The thousand-page cake is generally made into 8 layers to 12 layers, with multiple layers of beautiful, soft oil, and melting in the mouth.
Fuzhou Mujin meatballs
Using taro, potato flour, pork, dates, sesame seeds, brown sugar, etc. as raw materials, it is processed into steamed meatballs. The meatballs are crystal clear, sweet and salty meat filling, fragrant, pure taste, crisp and chewy, with a unique flavor.
Yongtai shallot cake
The surface of the Yongtai shallot cake is covered with dense layers of white sesame seeds, and the stomach is filled with chives and a little baked fat meat. Freshly baked shallot cakes are crisp after a few moments, and a small bite leaves the aroma of green onions, meat and sesame.
Sea oyster cake
Fuzhou is called "Ta Cake" in Fuzhou, and it is a delicacy that is available in five districts and eight counties. The rice and soybeans are ground into a fine tung thick paste, the cabbage is washed and chopped, the oyster meat is washed and dried, the pork is thinly sliced and marinated, and the seaweed is added to the oyster cake filling.
Fuzhou shrimp crisp
It is a famous traditional snack in Fuzhou. Use rice and soybeans to grind the pulp, take a long-handled iron spoon, scoop a spoonful of pulp, spin a small hole with a spoon in the middle, put a few freshwater shrimp on both sides of the hole, fry it in the pan, master the heat, fry until it is crispy, so it is called "shrimp crisp". Dingbian paste with shrimp puff pastry is the authentic breakfast of old Fuzhou.
Taro
It is mainly made of morning rice and white yam, so it is called "taro". It is made by rubbing taro into shreds, adding spices and rice milk to steam and cut into pieces, cutting into thin slices and making triangles when eaten, and then frying in the pan. The skin is golden brown, crispy on the outside, soft and tender on the inside, and delicious and delicious.
Fuzhou vegetable head cake
Vegetable head is radish, as the traditional good point of Fuzhou, the cake-shaped thread is stacked on top of each other, the dish head cake is made of white radish, plus lard, white meat, fried peanut kernels and other fillings, fine flour made of puff pastry flattened filling, made into a cake blank into the frying pan fried. The fried vegetable head cake is crispy and has the aroma of lard and radish.
Fuqing tea food
Similar to the special snacks made of thin noodles, there are about 7 tea making processes: machine rolled flour, rolled into fine noodles, fine flour, fermented, wound fine noodles, hot boiled in oil, and tumbled into shape. Fragrant, crispy and crispy.
Fried taro shreds
Put the taro on the rubbing board to rub out the filaments, mix in the flour, chives, shrimp oil spread into slices, fry in the frying pan, crisp and tender, very delicious. This practice is available in both Fuqing and western Fujian.
Fried sweet potato dumplings
One of the favorite sweets in Fuqing and Pingtan is sweet potatoes and sweet potato flour. First, the sweet potatoes are steamed and mashed, then the sweet potatoes are added, kneaded and evenly, then rolled into a thin skin, wrapped in the sweet fillings such as peanut kernels, sesame seeds, brown sugar and other sweet fillings that are fried and filmed, put into the oil pot and fried until golden brown, then drained. In Pingtan called the sky for a long time.
Fish cakes
Mix the fish with flour and add ginger, green onion, diced water chestnuts, duck eggs and salt, monosodium glutamate, and add some crab yellow to stir into a colorful paste wrapped in meat filling into balls and fry them warmly.