Seafood fried rice noodles
November 19 (Fujian Daily reporter Li Yan) In the matter of eating, Fujian people have never lost. Not only is Fujian cuisine one of the eight major cuisines in China, "who am I, where am I, what do I want to do, what do I eat today" is the daily soul of Fujian people.
The Fu'an people of eastern Fujian, relying on the meticulous cultivation of eighteen martial arts, became a generation of stew pot masters.
Every snack bar on the streets of Fu'an is indispensable to the figure of stew pots. The categories are varied, long on the ground, swimming in the sea, flying in the sky, three meals a day can be repeated in a week.
The essence of the Fu'an stew pot is to combine meat, seafood and various herbs to form a nourishing diet with therapeutic effects.
Dried clams stewed pork belly, clear heat and nourish the stomach; medicinal black chicken soup, liven up blood and nourish the face; flower pig tail soup, nourish yin and tonify the kidneys; wolfberry old turmeric wine stewed small white chapter...
However, if you think that you can eat this way, only the People of Fu'an. Sorry, it was you who was superficial.
If you happen to know a Hakka friend from Fujian, as soon as he enters the mountains, forests and grasses, he will be nervous and excited. Don't panic, all sit down, routine operation.
The mountains of northwestErn Fujian are densely forested and lush with grass and trees. In the eyes of outsiders, wild grasses that grow randomly, such as cattail, ai, Huaishan, Kudzu, Xihuangcao... In the eyes of the Hakka, they are all delicious and healthy cooking ingredients. The Hakka people's use of medicinal and food homology and form complement can be called fascinating.
At the pork shop in Longyan, buy ribs, and the enthusiastic boss will send you a handful of milk roots and tell you to stew it with the broth. Milk root, scientific name climbing vine banyan tree, with roots into the medicinal stew out of the soup flavor with sweet, there is a faint milk aroma. Eaten with meat, it can dispel wind and dehumidification, and improve vitality.
A small sausage soup with herbs, a common dish on Hakka dinner tables. Vanilla is actually a nine-story tower of herbs, and the combination of small intestines can not only stimulate its herbal characteristics, but also taste aromatic and refreshing, but also can be rationalized and eaten.
Foot pain, Hakka people use herbs to stew pig's feet; moisturize the lungs, steamed the female duck with fragrant vine roots; nourish the stomach, stew pork belly with pepper; Hakka rice wine stewed chicken, boiled eggs with tea oil, but also a good food supplement for confinement...
Fujian is the main tea producing area, and the Hakka people have also exerted the edible value of tea to the extreme. Tea is a creative idea of whether tea is medicine or staple food.
In Jiangle, tea leaves, rice, sesame seeds, soybeans, peanuts, salt and orange peel are used to make tea, sometimes with some green herbs, which are adjusted according to seasonal changes and tastes.
Add ginger cinnamon to the tea, dispel dampness and cold in winter and spring, add houttuynia cordata, anchovy, or mint and honeysuckle, and cool and detoxify in summer. A handful of wrestling, a bowl, a bowl of therapeutic tea soup is freshly baked. Drink a bowl and be unforgettable!
No sheep can go out of Inner Mongolia, and no grass can escape the eyes of the Fujian people.
The stone flowers and grasses in the sea have transformed into four fruit soups that are popular in Quanzhou in summer, cool and delicious; the humble "immortal grass", boiling is the current dessert originator of the roasted immortal grass, but also the health responsibility in milk tea.
Don't marvel at the creativity of Fujian people in food therapy. People are brilliant and have always lived together. This land where mountains and seas blend, itself has the best edible and medicinal resources.
Fujian is surrounded by mountains on three sides and the sea on the other, with a warm and humid climate, abundant products and abundant medicinal and dietary resources. According to statistics, Fujian has a total of 2576 kinds of medicinal resources, including 2139 kinds of medicinal plants, 418 kinds of medicinal animals, and 19 kinds of mineral medicines.
More than 1,000 years ago, when the original Chinese people came to Fujian to escape the chaos of war, they were glad to have such a peaceful and tranquil land to settle down and recuperate.
They follow the food culture of the Central Plains, enjoy the abundant ingredients and products, and take root and survive. However, due to underdevelopment, the living conditions here are difficult, and medical resources are scarce.
In order to dispel diseases and prevent diseases and strengthen their health, people have set their sights on The treasures of Wuhua Tianbao in nature, making full use of herbs and trees, mountain treasures and seafood, and combining diet with seasonal festivals and health and disease prevention, forming a dietary practice with unique terroir characteristics.
They use the winemaking techniques of the Central Plains to brew red yeast wine locally, which is used to dispel dampness and drive away cold. The fermented rice residue is the most classic red mess in Fuzhou cuisine. Red bad into the dish, not only retains the medicinal power of red yeast wine, but also bright color, fragrant intoxicating. Red rotten meat, fried rotten eels, and light rotten snails are the homely taste of every Fuzhou person from snacks to large ones.
They observe seasonal seasons, adjust their diet to adapt to natural changes, and provide self-protection and health care. Supplementing according to the solar terms is greater than the sky in the hearts of the people of southern Fujian. Even if you are still wearing short sleeves, When Li Dong arrives, you can't help but immediately pick up the spoon and start cooking to supplement.
The four gods soup of Wu Zhenren, the god of folk medicine, is a recipe for food therapy and health care in southern Fujian. The four gods are Poria Poria, Huai Yam, Lotus Seed and Mustard Fruit, which are often used by the Minnan people to stew chicken, duck and ribs. A bowl of soup under the belly, firmly believe that they eat well and drink well to have the strength to work hard.
Eating, not only for the sake of satiety, but also for the joy of the tongue, but to be able to maintain health and dispel diseases and strengthen the body. The food of Fujian people is the taste, custom, belief, inheritance, full of nostalgia and nostalgia, but also the crystallization of survival wisdom handed down for thousands of years, and it is people's deep love and tribute to the gift of this land.
The concept of food therapy and health, medicine and food homology enriches the connotation of Fujian people's food culture, and also forms the unique flavor of Fujian cuisine. Knowing this, and tasting the classic Fujian cuisine, you can understand the profound charm.
Ginger hen duck, in fact, is a medicinal delicacy, nourishing but not greasy, warm but not dry.
Shigu White Duck Soup is made with Yongchun's "red-faced duck" as the main ingredient and served with 13 chinese herbs.
Nine heads are boiled with herbs such as condiments, rice wine, spicy potatoes, ginger, and fragrant vine roots. Eating a meal is comparable to eating a cow, and it is not tiring for a day.
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Appreciating the mountains and the sea and maintaining health and health are the survival wisdom passed down from generation to generation by the fujian people, and it is also the unique flavor accumulated by Fujian cuisine for thousands of years. In order to further promote the culture of Fujian cuisine and shape the image of the new Fujian cuisine, the Fujian Provincial Department of Commerce has once again launched 50 classic Fujian cuisine medicinal meals - "eat well" 24 festivals of Fujian cuisine on the basis of creating 20 selected Chinese Fujian cuisines and 100 hot dishes and 100 famous snacks in the early stage.
These 50 medicinal diets were not only carefully selected, but also professionally demonstrated by the Medicinal Diet Branch of the Fujian Association of Traditional Chinese Medicine. Medicinal food is based on local materials, which is not only a good product for dietary therapy and health, but also has the characteristics of Fujian cuisine.
A rhythmic "Love to Fight to Win", singing the vivid image of Fujian people who love to fight and dare to win. The profound food culture and healthy eating method have given Fujian people the confidence and confidence to wade through mountains and rivers and chop the wind and waves. So, in terms of eating, we are unambiguous, we are deeply exquisite.
Fujian people, eat well, drink well and then go!
Reporters observe
Fujian cuisine "fragrant"
Medicinal food homology, the finishing touch of Fujian cuisine
Fujian Daily reporter Li Yan
What is Fujian cuisine? Buddha jumping off a wall? White cut lamb? Ginger hen duck?
The answer is different. In everyone's mind, there is their own list of Fujian dishes. It is a big dish snack that diners and gourmets chant, a mountain treasure and sea flavor that tourists are fascinated by, and a memory of the hometown taste buds hidden by every Fujian person. As one of the eight major cuisines in China, Fujian cuisine, everyone who has tasted it has a unique evaluation and unforgettable taste.
"Many people talk about Fujian cuisine and say that the taste is light. This is true, but the understanding is too simple. In fact, there is a deeper connotation behind this 'light'. In the process of interviewing Fujian cuisine, Liu Yanwen, president of the Fujian Nutritionists Association, repeatedly emphasized these words. Overall, Fujian vegetables have less oil and less salt. In addition to paying attention to the original taste of ingredients, a very significant feature of Fujian cuisine is that it is seasoned with herbs and traditional Chinese medicinal herbs. "This can not only increase the flavor and seasoning, so that the taste, color and style of the dish are better, but also can maintain health and prevent diseases, assist the body to play a regulatory role, that is, eat therapeutic food supplements, so Fujian cuisine is not only the color, aroma and taste of the traditional evaluation, but also the color, aroma, taste, shape and nourishment are good."
Health maintenance is not only a popular diet concept of modern people, but also a special action that rises to the national level. The second item of the "Healthy China Action (2019-2030)" launched in mid-2019 is the special action of reasonable diet, advocating oil and salt reduction in the national diet. "Our Fujian cuisine, which meets the standard advocated by the state, can be said to have a natural gene for health and wellness." Liu Yanwen said.
Looking back at the historical origin and development process of Fujian cuisine, we can clearly see that the exquisite application of medicinal and food homology in diet is the crystallization of the survival wisdom of the ancestors between mountains and seas, the finishing touch of the formation of the unique style of Fujian cuisine, and the inheritance and protection of generations of Fujian people. Not only are there folk traditions and remedies for dietary health care everywhere, but also in the health care of residents, "medicinal dietary therapy" also plays an important role and becomes a necessary auxiliary means.
Now, for the in-depth excavation of the cultural connotation of the homology of Fujian cuisine, highlighting the characteristics of Fujian cuisine health, and creating a new brand image of Fujian cuisine, our province has taken rapid action.
On the basis of creating 20 selected Chinese Fujian dishes, 100 hot dishes and 100 famous snacks in the early stage, the Fujian Provincial Department of Commerce once again launched 50 classic Fujian cuisine medicinal meals - "Good Eat" 24 Festivals Of Fujian Cuisine Medicinal Food.
These 50 selected Fujian cuisine medicinal diets are selected from more than 200 medicinal diets widely collected and sorted out through the two paths of folk medicinal diet and traditional Chinese medicine diet therapy, around the 24 solar terms of the Fujian Provincial Dietary Tradition, and have been professionally demonstrated by the Medicinal Diet Branch of the Fujian Association of Traditional Chinese Medicine. Next, the Provincial Department of Commerce will also launch a series of initiatives to display these selected Fujian cuisine medicinal meals in the upcoming "Fujian Cuisine Restaurant", which will be displayed at home and abroad, and carry out a series of experience and display activities to promote the medicinal food of our province.
This action is also the force of the three-year action of the prosperity of Fujian cuisine in our province. In June this year, the Fujian Provincial Department of Commerce promoted the introduction of the "Three-Year Action Plan for Promoting the Prosperity of Fujian Cuisine". According to the "Plan", our province will, in accordance with the overall requirements of the "four major and one complete" (that is, to strengthen the large industry of Fujian cuisine, smooth the logistics of Fujian cuisine, build a large market of Fujian cuisine, serve the livelihood of Fujian cuisine, and build a whole chain of Fujian cuisine industry), with the principle of "government guidance, market operation, and brand building", deeply excavate the connotation of food culture in various counties (cities, districts), promote gastronomic products and ingredients with local characteristics, and organize the action of "100 cities and 1000 stores and 100 teachers". Strive to create a number of "Fujian cuisine restaurants" with rich Fujian flavor culture and dish characteristics, actively explore the Domestic and foreign Fujian cuisine markets, and contribute to promoting consumption upgrading and boosting the high-quality development of Fujian's economy.
The introduction of the "Plan" and the continuous advancement of the action, while further excavating the rich cultural heritage of Fujian cuisine, shape the new image of the Fujian cuisine brand, strengthen the strong lineup of Fujian cuisine, and will surely promote the prosperity and development of Fujian cuisine. The homologous characteristics of Fujian cuisine and diet are profound, which is more in line with the needs of modern people who pay attention to health care. We believe that the promotion of Fujian cuisine and medicinal food will lead the new fashion of diet, let people remember the taste of health and health, and fall in love with this culture of mountain and sea integration.
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Source: Southeast Net