The people take food as the sky, and the culture of eating has a long history
These delicacies have been polished over the years
Bring the culture and emotional sustenance of your hometown
The result is today's "intangible cultural heritage" cuisine
The 44th World Heritage Conference concludes
Have you ever eaten this "intangible cultural heritage" menu?
Let's string together with "one"
It belongs to the ancient taste of Fuzhou
A mouthful of banyan love
In Fuzhou, there is a food that is always shown in circles. One by one, one by one, under the hands of the craftsmen, rub and knead, they become delicious. That mouthful is the most authentic Fuzhou "ancient taste".
1 Yonghe fish balls
Yonghe Fish Ball Zhang Xuyang /Photo
"No fish balls, no table"
In a word, the status of fish balls can be known
Yonghe fish balls are white and fluffy
The fragrance and taste are the most distinctive
2 Tongli meat swallow
Fuzhou Meat Swallow Quan Yi Yue / Photo
"Eat Taiping Swallow and Enjoy Family Portrait"
There are more than a dozen production processes for Tongli meat swallow
The skin of the meat swallow is as thin as paper
Its meat filling is soft and tender
The soup is delicious and smooth to the mouth
3 wood gold meatballs
"Mujin Meatball Old Shop" is located in South Back Street
Yao Mujin uses taro, potato flour and pork
Dates, sesame seeds, brown sugar, etc. are used as raw materials
Processed into steamed meatballs
4 Deaf Bo Lantern Pills
Deaf Bo Lantern. Zou Jiahua/Photo
Lantern pills made by deaf bo
The ingredients are exquisite, and the skin is thin and filling
Full of oil juice, the taste is extremely delicious
The skin and filling never stick together
Can be eaten separately
A warm stomach
Rice noodles are a traditional staple food, Chinese stomach, as if you don't come to order a staple food, even if you don't eat this meal. A staple food goes down, and the stomach feels solid and full.
1 Longfu Ji pepper salt eight treasure rice
Eight treasure rice. Hyperion TV/Photo
Pretzel and salt eight treasure rice is mainly used
High quality glutinous rice, excellent lard
Then choose peanuts with oil
After frying, there is a crispness
2 Minqing tea powder dried
Tourists taste the tea powder dried. Lin Shuangwei/Photo
Minqing Chakou Village produces dried powder
Because of the good water quality, fine workmanship, excellent selection of materials
Natural air drying and other methods are used
The resulting powder is dry, white, uniform, smooth and flexible
And it is not rotten for a long time, and it is not sticky or broken when stir-fried
3 Minhou line surface
The traditional skills of Minhou noodles are exchanged. Lin Shuangwei/Photo
"Fuzhou line surface" is also known as "longevity noodle"
Its raw material is high-quality flour
Supplemented with water and a small amount of salt, oil and potato flour
Elaborate and complex manual craftsmanship
The product is as thin as silk and as long as a thread
A glass of elegance
After dinner, idle, come to a cup of tea, talk about ancient and modern, talk about China and foreign, but also have a different flavor. "Chai rice oil salt sauce vinegar tea", which shows the status of tea.
1 Old Fuzhou Tea Stall
Nanxian Tea Stall. Infographic
At that time, he was a fuzhou folklore expert who was alive
At the initiative of Mr. Fang Binggui
Weng Wenfeng, head of Nanxian Tea Co., Ltd
Rely on your own storefront
Set up a Nanxian tea stall
Jasmine tea is provided free of charge
The "shrimp oil flavor" tea stall became popular
2 Jasmine tea kiln making process
Non-hereditary heirs of jasmine tea demonstrate the intangible cultural heritage techniques on the spot. Infographic
Jasmine tea must be processed with tea blanks
Flower care, flower mixing, piling, flower heat dissipation,
Stacking, flowering, baking, cooling, turning
Or jacquard, evenly stacked, boxed
and more than ten traditional process procedures
2 Century-old Hongjia tea black tea
Hongjia tea old packaging. Fuzhou Evening News/Photo
Compared to other traditional black tea processes
The century-old Hongjia tea has one more process of making green
This gives off a unique fragrance of flowers and fruits
One tooth for another
Fuzhou people love to eat and eat, and are by no means limited to staple foods. Those chewy snacks, one bite down, lips and teeth left fragrant, the taste is not to mention how amazing.
1 yellow rice cake
Xue Fuquan's lover Lin Ying is cutting yellow rice cakes. Fujian Daily/Photo
Yellow rice cake, the old Fuzhou people call it "three musts"
Chao'an yellow rice cake making technique
Utilize scientific formulations
No additives
It is more suitable for the elderly, infants and young children
2 Binde Bridge "Meter Time" Kway
Fuzhou's long-established Binde Bridge "Rice Time" Kway Shop. Yan Lanping / Photo
Fuzhou Binde Bridge "Mi Shi" this shop
Production starts in the early hours of the morning every day
From raw materials to finished products
Dozens of processes are required
And adjust the product formulation according to the season and climate
3 Fuzhou Dingding Meat Pine
Ding Ding meat pine. Full Moon/Photo
The founder of Meat Pine, Lin Dingding
Known as the first person in China's meat pine
Its products came out
That is, it is popular with the world and sensationalized the whole country
A soup of dust
"Prefer to eat no meat, not eat no soup", "soup" has become an important part of Chinese food culture. A pot of soup is stewed, and the umami and nutrients are all concentrated in the soup.
1 Juchun Garden Buddha jumped off the wall
Buddha jumped off the wall. Chen Nuan/Photo
The Buddha jumping wall making process is particularly time-consuming
The requirements in terms of material selection are almost demanding
Shark fin soup, abalone, sea cucumber, and duck are required
There are more than 20 kinds of mountain treasures and seafood of various colors
An opening lid can be described as
"The incense of the altar is floating around, and the Buddha smells the abandonment of Zen and jumps off the wall"
2 chicken soup with mussels
Chicken soup with mussels. Ou Youzhi/Photo
Chicken soup sea mussels are made from fresh sea mussels
It is made with piping hot chicken broth
Taste salty and umami
The soup is clear to the bottom and the entrance is extremely fresh
Blindly around the beam
Outsiders say that there is a strong smell of "shrimp oil" in the Mandarin of Fuzhou people, which shows the status of shrimp oil in the hearts of Fuzhou people.
1 Mintian shrimp oil
Shrimp oil products. Infographic diagram
Mintian fish sauce is used
Fresh small marine fish, shrimp and other raw materials
Salted, fermented and dipped
Boiling, sterilization, filtration, mixing
and other processes
The finished product is amber in color and the meat is fresh and fragrant
In Fuzhou, it is difficult to find a person who does not like to eat
Bring up eating, every sleepy person
They will all shake again
Take out your rice bowl and fight for another three hundred rounds...
This year's World Heritage Conference came to an end tonight
Friends at home and abroad
This Fuzhou "intangible cultural heritage" taste
It's not just food that's presented
It is also a heritage of culture and craftsmanship
I hope to leave you with good memories
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This customized edition of the Learning Book
Produced by Fuzhou Daily New Media Center
Edited by Yang Yujuan
Intern Wu Yao
Reviewed by Liu Baoying
Executive Producer Li Lunjun Huang Erhai
Reviewed by Shen Zhe
Executive Producer Wang Xin Liu Biyong