Run cake dish is a traditional Han famous point in Fujian Province, which belongs to the Fujian cuisine family. Also known as Run cake roll, it is a kind of spring roll, which is an important diet for family gatherings, and is often eaten during the Qingming Festival. The dish is simple and convenient to make, and it is sweet and delicious to eat. Eat run cake, can not be less side dishes, peas, dried beans, bean sprouts, diced meat, sea oyster frying, radish vegetables, fish ball slices, shrimp are essential ingredients in the run cake, two pieces of run cake roll on these ingredients brushed with sauce, whether it is in the morning, middle and evening to eat a few pieces of run cake dish, both delicious, and full, there is a tradition is, before eating run cake, to drink a few bites of beef soup, moist stomach, run cake dish is not all year round can eat, Fujian people are eating run cake dish to inherit the tradition.
Roast meat dumplings are the unique Han traditional food in Quanzhou, Fujian Province, and eating roast meat dumplings is a festival food custom of the older generation in Fujian. In order to express their respect for Qu Yuan's patriotic spirit, the people innovated the roast meat dumplings, and combined with the dietary needs of the modern people, they constantly improved and innovated, and finally made the meat dumplings integrate the ancient and modern flavors. Therefore, it has the characteristics of sweet and delicious, oily and non-greasy. Meat dumplings should be eaten while hot, and when eating meat dumplings, they are accompanied by seasonings such as sand tea sauce and red hot sauce to highlight the unique taste of roasted meat dumplings.
Oyster frying, also known as oyster frying, also known as oyster frying, is a snack unique to southern Fujian. Authentic sea oyster fried does not have a fishy smell, but will blend the taste of sea oysters and eggs, and the aroma is fragrant. Oysters are rich in nutritional value and are likened to "deep-sea milk". Oyster frying is a traditional dim sum known to the older generation in Fujian, a food made by people in poor times, and now it is often eaten oyster fried so that the tradition will not be erased. The seasoning of sea oyster frying is related to the eating habits of the region, and the flavors are naturally different depending on the seasoning, so it also forms different local characteristics. Loved by locals.
Shacha noodles are a famous soup noodle snack widely popular in Fujian, which is spread all over the streets and alleys in the local area, and is a kind of noodle that uses shacha soup made of shacha sauce to cook in southern Fujian, and then adds rape meat slices to match. Shacha noodles taste spicy and spicy, in line with the taste of the locals, Fujian's shacha noodles have a unique taste, the taste is salty and spicy, careful tasting will be a little sweet, the soup color is bright red, is the local favorite food.
Such a cute name as cat porridge, the taste is also appetizing, is a Fujian-style snack, also known as fish porridge, is a kind of traditional food that can be used as both porridge and dishes. It is convenient and hygienic to make, and it is smooth and delicious to eat. Fujian eats cat porridge, like hot eating, no matter spring, summer, autumn and winter, cat porridge is a delicacy that Fujian people are keen on. It is best to eat cat porridge for breakfast with a fritter, so as to highlight the characteristics of porridge.
Fujian's soil shoot jelly. The origin of soil shoot jelly in Quanzhou, Fujian Province, can best represent the traditional characteristics of Fujian cuisine, it is a unique product processed into frozen products, its raw material is a worm, after boiling, condensed into gelatinous and then frozen storage.
There is actually such a legend about the origin of the earthen shoot jelly. It is said that during the Ming Dynasty, Qi Jiguang led his troops to resist the war, when the conditions were very difficult, and when there was a shortage of food, the soldiers had to dig up the sea earthworms with swords to eat, and the soldiers boiled the sea earthworms into soup. However, when Qi Jiguang finally ate, he found that the sea earthworms after boiling had condensed into a gelatinous shape, qi Jiguang cut a piece to eat, and found that it was even more delicious and delicious than shrimp and crabs, so this way of eating spread.
Fujian's flat meat swallow, shrimp frying, seven-star fish balls, roasted meat dumplings, Buddha jumping off the wall, gift cakes, Hongse chicken feet, as well as sand tea noodles and eight dried. Among them, the eight major dried are one of the representatives of Fujian Hakka cuisine, including: Changting dried tofu, liancheng dried sweet potato, Wuping dried pig bile, shanghang dried radish, Yongding dried vegetables, Mingxi dried meat, Ninghua dried rats and dried Qingliu bamboo shoots.
These snacks can be seen in the simplicity of the Fujian people, and there are many traditional specialties in Fujian cuisine. Chinese cuisine is famous for its color, aroma, taste and shape. For a long time, the broad masses of the people have taken advantage of various rich products to create a variety of dishes with local flavor characteristics and various cooking methods corresponding to them, thus forming a unique food culture in China.
