If Fuzhou is a mystery, then the sweet and sour fragrance is the answer
A thousand-year-old city, surrounded by mountains and seas. Fishing songs under the three mountains and two towers, tea aromas under the ancient banyan trees... In ancient times, the land of Fujian and Yue, the mountains are high and the waters are far away, "eight mountains, one water and one field", living in the corner of the sea, is the place where soldiers and families are indisputable. If Fuzhou is a mystery, then the sweet and sour fragrance is the answer.
In Fuzhou's food network, almost every inch of food is wrapped in sour and sweet oil. The crispy pieces of meat on the skin melt into a slightly sweet and sour sauce, and in one bite, first the delicious taste faints on the taste buds, and then the slightly tough, slightly elastic flesh clings to the lips and teeth and does not want to separate. Until I swallowed it full, I felt that it was not enough.
Serve a plate of Fuzhou special lychee meat, the beveled meat cut by the cross flower knife and the potato pieces are fried in hot oil and seasoned, and the delicacies are crisp and chewy, with a fresh lychee aroma. Do you want to grab a piece of fragrant meat first, or do you choose a fragrant potato in your mouth? This is the muttering that every Fuzhou person will make before they put down chopsticks.
Also caught in a dilemma is the stir-fried double crisp. The pork loin is cut into a flower shape, and the jellyfish texture is tough and thick. It is said that the whole stir-frying process of the powerful master only takes ten seconds, and after the fire is outlined, the pork loin Q bullet is tender and smooth, and the curled jellyfish slices bite and crunch. Sweep the entire dish, but also reluctantly lick the sauce on the chopsticks, aftertaste the fresh aroma of the plate.
Southern fried liver and drunken ribs also truly comfort the tip of the tongue of Fuzhou people. Together with lychee meat and stir-fried double crisp, as the "Four Heavenly Kings" most often appear in Fujian restaurants, the same sweet and sour taste is served with a completely different taste. Once washed away people's stereotypes of animal offal, the taste of the southern fried liver is clean, there is no fishy taste, only the sour and sweet seasoning is wrapped in a tender and smooth taste, a surprise, the second and third bites are non-stop.
Drunken ribs selected with bone pork tenderloin, pounded and cut strips after wrapping the pulp into the pot frying, after hot frying, cold drunkenness can be out of the pot, tender and juicy, the fiber of the meat is very obvious, drunken, sour, sweet three flavors perfect integration, in the mouth stirred out a very rich level of umami, can be described as a textbook level of production.
▲ Southern fried liver and drunken ribs also truly comfort the tip of the tongue of Fuzhou people
In Fuzhou, you can also experience what is light and delicious. There are all kinds of restaurants on the street, and there is no shortage of hot and spicy flavors, but if a table of dishes is full of heavy oil and salt "heavy taste", I am afraid it will be a rebellion. In the morning, a bowl of porridge with fritters, sea oyster cakes, or a bowl of pots and pans in a small street shop, the light mellow aroma into the stomach is the beginning of the day' energy.
The "golden partner" of mixed noodles with flat meat, thick but not greasy peanut butter flavor supplemented by soft and tender flat meat, is the satisfaction of Fuzhou people's lunch capitalization; or order a bowl of delicious and refreshing fish balls, eel, shark meat to choose, bite open the thick and elastic fish ball skin, the bread of the filling has no time to take care of, dripping into the soup to faint small oil flowers, adding a spoonful of white vinegar to the soup is another flavor. Supper is the highlight of Fuzhou snacks.
▲ Fuzhou breakfast family portrait: shrimp crisp, horse eggs, oyster cake, meatballs, triangle cake, horseshoe cake
The streets and alleys are always crowded, white-collar workers who work overtime until late at night, uncles who flock to groups of three or five after the party, and little couples who sweetly travel to Fuzhou at night... No matter what role they play during the day, when night falls, they are crowded in small shops that are slightly cramped, and they taste the familiar taste of Fuzhou under the less bright lights.
Fishing commonly used Xinghua powder, put into the hot soup to soak soft, a fishing is cooked, with the lips lightly sip on the broken, sent into the stomach to feel that the esophagus are gentlely touched with the noodle soup; and the vermicelli is only a supporting role, the first time to Fuzhou tourists will be in front of the ingredient counter in front of the sumptuous and comprehensive of the ingredients, committing difficulty in choosing, just seafood there are flower clams, clams, sea oysters, dried scallops, snails...
There are also poultry and livestock to contribute parts, duck intestines, beef blinds in the "most popular ingredients list" absolutely on the list, pork loin, pork liver, tripe, duck gizzard and so on are not far behind. People often can't bear to miss any of them, but they have to compromise on an appetite that is not big enough, hesitating at the counter, coming and going back, and stopping and going.
▲Fishing is commonly used Xinghua powder, put into the hot soup to soak softly, and cooked as soon as it is fished
They all joke that "girls have a stomach that specializes in desserts", and this sentence is not contrary to the people of Fuzhou. Fuzhou's sweetness, first sweetened in a bowl of thick peanut soup. The creamy soup is full of peeled peanut kernels that are boiled until they are rotten, which seems to be appetizing and refreshing, and it is very sweet to eat.
The lilac taro puree is made of Fuding betel nut taro and lard, sprinkled with sesame seeds on the surface, a spoonful of soft and fragrant mouth, smooth taste between the lips and teeth and the fragrance of taro, how can people refuse. The rice dumplings rolled in the soybean flour are round and lovely, the soft and sticky taste is combined with the solid rice aroma, and each bite is sweet but not greasy, as if the bite is not a fin rice dumpling, but a mouthful of clouds. Between a bite of dessert, there is a code of sweetness and ease of Fuzhou people.
In the homes of Fuzhou people, there is nothing that a bowl of dried powder cannot solve, if there is, add some old wine to the dried powder. A bowl of dried powder out, the taste of the soup base is unique and delicious, there is a simple noodle fragrance, the sweetness of cabbage, there is also the fresh flavor of dried fish and other condiments, chew open the mushrooms full of soup to feel the surging freshness, the wanderer outside can think of this taste can return to the land of Bamin in a second.
Old Fuzhou people often feel that it is not enough taste, pour some old wine into the noodles, wine aroma and noodle aroma mixed on the tip of the nose lips, the overall seasoning instantly increased more than one level, each bite in the mouth fresh blossoms. The child next to him also reached out to take a spoonful of old wine to taste it, but was rejected by adults on the grounds of age, and could only sniff the aroma of wine in the air, and picked up his own small bowl to eat with relish, which was also lively.
Fuzhou people's homes also have "strange things" that outsiders can't accept - dipping dumplings without vinegar and using tomato sauce, sweet and spicy sauce, the dumpling filling accompanied by sweet sauce is the unique beautiful food language of Fuzhou people; fritters and pancake pancakes are not to mention, mango, longan, lychee...
Everything can be dipped in soy sauce, and a bowl of refreshing porridge can start the day full of vitality. Blood cockles can not be said to be the favorite of Fuzhou people, every New Year's Festival table will be placed on a bowl, shell like heart, juice like blood, a long mouth full of fresh with the smell of the sea.
People who see this dish for the first time must wave their hands and refuse, but Fuzhou people love to eat tightly, steaming to maintain a delicious original taste, and cooking with red rot is a different flavor. Red lees are made from red yeast wine, which is formed after fermentation, and brings a faint aroma to the ingredients while smearing them with a touch of bright red.
The deliciousness of the cockle and the aroma of the wine are entered together, the aroma of seafood does not have the slightest taste, it is refreshing and gentle to eat, as if in the warm autumn wind of Fuzhou and the beloved people hug under the street lamp, let the street lamp shine a yellow face, just want to merge with each other's silhouettes, entangled.
Walking around the streets of Fuzhou, passing a small street shop, under the slightly dim yellow light, the guys shuttled between the back kitchen and the front hall, busy, because of the shortage of position in the store, the customers who sat at the small table outside the store shook the fan while eating, with a bottle of cold beer and the people around them to talk about wine, perhaps you will feel that this is the most natural fireworks scene in the world.
The night breeze under the ancient banyan tree is gentle, the warm evening breeze carries a quiet soothing, blowing away the tiredness of the day, whether it is passion or fatigue, pride or frustration, a mouthful of Fuzhou flavor into the mouth, there is seafood fragrance in the dream, tomorrow is better than taro sweet.