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Who makes Sanming's food so much?
Is it hungry
walk! Take you to a glance at the specialties of Sanming
Urban
Smoked
Authentic Sanming special smoked flavor is a very popular local flavor, with its unique taste and deeply loved by the majority of customers and friends, delicious ~ is the best choice for travel, Internet, party, teeth grinding, leisure, wine! There are mainly duck wings, duck claws, duck necks, duck gizzards, smoked ducks and so on.
Playing sticks
The twelve counties (cities, districts) of Sanming have a tradition of beating rice sticks. Every traditional festival, there is a custom of playing sticks. The rice dumplings are round and round, symbolizing reunion; the sticky and sticky sticky sticks symbolize the importance of the villagers to family and friendship.
Half Lane Rice
It is a kind of japonica rice food made in the rural area of Sanming every New Year's Festival and agricultural celebrations, and now, it has become one of the Sanming-style cuisines, not only into the city, but also on the table of restaurants and restaurants.
Sha
Plate duck
Careful selection of the best natural raw duck, the production of smoked taste, not only the meat is strong but not rotten, the taste is thick but not heavy, the color is fresh and not mixed, but also to ensure the real juice taste of raw materials, fragrant into the bone marrow, evocative endless.
Chicken with red mushrooms
Red mushroom stew chicken soup, its delicious taste, but also medicinal, detoxification, nourishing effect.
Fried rice jelly
The best late rice is soaked in clean water overnight, drained and ground into rice milk. Top with salt, down with hydrated lime, stir well. Pour the rice milk into a pot and simmer over low heat and stir. Rice milk turns tired and matures into a paste. Anneal, close the lid of the pot and set it on for a while, and when the paste is frozen, the rice jelly is formed.
Rice rice
The rice is boiled in water (not too cooked), the rice is scooped into pieces, processed, and the fillings such as meat, shiitake mushrooms, and dried bamboo shoots are sautéed until fragrant, and then the filling is wrapped in white or wormwood.
Sticky
The glutinous rice is cooked, put into the stone mortar, beaten with a pestle mallet into a gelatinous shape, made into an egg-sized stick, dipped in fried rice, peanuts, sesame seeds, brown sugar and other condiment powder, it tastes flexible and smooth, sweet and delicious.
Shaxian taro dumplings
When you eat taro and sweet potato flour alone, the taste is average, but when the taro and sweet potato flour are mixed together, a delicacy favored by the Sanming people is born.
Rice jelly skin
Boil the pot water, slowly pour the ground rice milk, use a thin wooden stick in the pot to stir continuously, draw a circle, after the rice milk is written evenly, pour into the cooking utensils, steamed over high heat, cooled and eaten, the taste looks like a Hakka dustpan or Cantonese sausage powder.
Pancake
Roland Baked Cake is located in "Bancuo Lane", where there are the most authentic scallion meat cakes in Quansha County, and the wedding banquets are packaged here.
Sweet roasted wheat and salty roasted wheat
Salty roasted wheat is made of a mixture of vermicelli, diced meat, diced bamboo shoots and diced shiitake mushrooms, wrapped in a skin that is rolled out crystal clear and can be broken, and eaten with shaxian unique soy sauce, which is fresh and smooth, and delicious.
Tofu balls
Shaxian tofu balls are traditional Han snacks in Fujian Province. There is an interesting legend about the invention of tofu balls: once upon a time, a large family was a guest, and the cook accidentally let the cat take away a silver carp for cooking. The cook was in a hurry and made a fake fish ball with tofu - tofu ball. Unexpectedly, after the table, the people who ate applauded one by one, and since then, the tofu balls have spread.
Ninghua
Rice buns
Rice buns, also known as "leek buns", are the special foods in the Hakka Zudi Ninghua-style snacks. The production process is to wash and soak the rice and grind it into rice milk, then pour it into a pot and stir it in a warm fire to form a solid shape, scoop it up and put it in a dustpan, dip it in cooking oil and knead it into rice dough, make a skin, cut into diced lean meat, leeks, bamboo shoots, vegetable hearts or radishes and stir-fry them into filling, knead the rice dough into a thin skin, wrap the filling, and steam it.
spring roll
Spring rolls are one of the traditional snacks of the Ninghua Hakka family, which is steamed into a translucent rice dough with rice refining pulp into a steaming dish, then cut into 5-inch square pieces wrapped in filling, wrapped in a square flat cylinder plate, poured with a little green onion oil, sprinkled with a little green onion and served. When Ninghua people eat spring rolls, they are accustomed to sticking some chili sauce and then eating it, which tastes better.
Yellow kun
Huang Kuang, also known as golden rice, yellow rice, is a very distinctive traditional food and Hakka snacks in the old area of Ninghua, traditional culture to eat yellow kway teen indicates this year's harvest, symbolizing well-being, reunion, happiness, is a good gift to distant relatives and friends. As early as the end of August 2012, Huang Kuang was recognized as a "Fujian Famous Snack" as a Hakka specialty snack in Ninghua.
Halogen camels
Ninghua camel, in fact, is a special shape of tofu, its production process is the same as the pulp tofu. It is said that the first master of Ninghua to make this kind of tofu was a hunchback, so in order to distinguish this tofu from ordinary tofu, people called this tofu "camel". The water content of camel is less than that of ordinary tofu, so it is stronger than ordinary tofu, and in the past, The Hakka people of Ninghua used to use it to make garlic seedlings fried camels, pork belly stewed camels or made into tofu milk.
Ninghua tea
Ninghua Hakka Tea is referred to as Ninghua Tea, which can not only quench thirst and fill hunger, but also cool down the fire, eliminate phlegm and qi, and strengthen the spleen and stomach. Because there are many condiments such as green herbs, sesame seeds, fried rice, fried beans and so on, the tea has a fragrant, refreshing and unique taste, which is favored by the Hakka.
Rats dried
It is not only delicious, but also high in protein and rich in nutrients. It has the function of tonifying the kidneys, and has a significant effect on frequent urination or bedwetting in children, so it has certain medicinal value.
sashimi
It uses ordinary grass carp, but it is not inferior to salmon. It is a traditional dish of Ninghua, cut horizontally into thin slices, sprinkled with sesame oil, and then dipped in soy sauce and mustard to eat. The fish is crisp and crisp, and it is a good dish to serve.
Taining
Tofu feast
The full set of tofu feasts includes 18 dishes such as "Hongwu Tofu", which is quite appreciative in appearance, with peacocks, swallows, pandas and goldfish gathered on the table, and green pines, green bamboo, cold plums and flowers on the plate.
Fairy grass cake
Fairy grass cake is green. This flavored fairy herb is a kind of weed native to Taining, which is made with rice milk to make a fragrant and soft cake or jelly, and is especially relieved when eaten in summer.
Jasper rolls
Jasper roll is a famous Han snack in Taining, Fujian Province, which belongs to the Fujian cuisine family. The common name is "leek fin". The filling of jasper roll has two kinds of meat: the meat filling is pork, shiitake mushrooms, bamboo shoots, sauerkraut, long cowpeas, green onions, paprika, monosodium glutamate, and sesame oil; The vegetarian filling is made with shiitake mushrooms, dried tofu, pickles, long cowpeas, and sativa.
Warm mushroom buns
Warm mushroom bun has the saying of "rat song small grass bag mountain treasure". Using "sage grass" and rice milk as raw materials, it is beaten into fins and filled with shiitake mushrooms, black fungus, bacon, bamboo shoots, and dried tofu to make buns. Sage grass is a small grass with furry leaves, which will bloom small yellow flowers in the field in the spring, and every household in Taining makes warm mushrooms to pay homage to the land god and pray for a good harvest in the new year.
Clean
Organic fish dumplings with red mushrooms
Qingliu Stream fish eat more than one fish, steaming and frying, and renovating all of them are fresh and fresh, which lures out many diners' worms. In particular, the freshwater stream fish dominates the flower, the tender and smooth entrance of the fish, and the original taste of the clear water shrimp, without any fishy taste, all of which make diners salivate, which is closely related to the unique jiuqu eighteen-bend waters of Qingliu and the clear and pollution-free water quality of the Longjin River.
Sweet potato packets
Qingliu sweet potato bun, the local dialect is called "ghost shrimp bun". Speaking of sweet potato buns, it may not be very well known, perhaps the Fujian region, such as Shaxian County, is called taro dumplings; Ninghua roasted wheat, the ingredients are about the same, but the appearance is not the same. The skin of the Qingliu sweet potato bun is thinner and more tender than the taro dumplings, and its filling is more delicious, so people who have eaten the Qingliu sweet potato bun will definitely linger on its delicious taste.
Pocket soup
Du Tang is one of the traditional snacks with a long history and enduring history in Qingliu. Trace its history, at least hundreds of years. Whether it's at the dinner table at home or at a street food bar, you can find it everywhere.
Clear stream tofu skin
Qingliu tofu skin has the characteristics of fragrant, mellow, sweet, tough, cooked as soon as it is cooked, cooked for a long time, easy to eat, etc., and is a green food with high protein and low fat.
Lai Fang peanuts
Laifang Township is rich in peanuts, Laifang peanut nutritional value: peanut fruit contains protein, fat, sugar, vitamin A, vitamin B6, vitamin E, vitamin K, as well as mineral calcium, phosphorus, iron and other nutrients, containing 8 kinds of amino acids and unsaturated fatty acids needed by the human body, containing lecithin, choline, carotene, crude fiber and other substances.
Will be happy
Will be happy to beat tea
Jiangle tea is a traditional Han Chinese name in Jiangle County, Sanming City, Fujian Province. The tea is mainly made of ordinary tea leaves, added with hemp seeds, placed in a special bowl, and beaten with a wooden stick of a long foot, which makes a "rumbling" sound when it is beaten.
Dictyophora
Jiangle Bamboo Sun is a specialty of Fujian Sanming Jiangle.
Duck intestines
Blanch the duck intestines in boiling water for a while, micro-roll and fish them out, shake well with the ingredients and drizzle with hot oil. Accurately grasp the ratio of heat and seasoning, so that the duck made is tender but not raw, fragrant but not old, delicious and refreshing, becoming the best choice for accompanying wine and rice.
Ota
Wuling roast rabbit
Wuling roast rabbit is a specialty food of Datian County, Fujian Province, which not only tastes fresh and tender, but also has a good beauty effect. It is the best choice for women who love beauty.
Nine layers of kway teow
Nine layers of rice milk is a classic local snack synthesized from nine layers of rice milk of different colors. It is made of rice and glutinous rice, ground into rice paste, and divided into nine equal amounts. Add an appropriate amount of sugar and its food coloring to each equal amount (the first layer is red, the second layer is yellowish, and the third layer is raw white until it is repeated to the ninth layer). Therefore, the Kway teow has nine layers, hence the name Nine Layers of Kway Teow.
Stone bone meat
Steamed with pork skulls, large bone meat, and steamed with some salt in the whole pot, there is a kind of heroism of the jianghu people.
Immortal chicken
Yongxian chicken is a unique specialty of Datian County, the castrated and reared for more than a year of farm tender native chicken slaughtered clean, put into water boiled and cut into large pieces, accompanied by a bowl of home-made red wine as a pour, crispy meat tender, golden color, wine aroma, let you experience the "large pieces of meat, big bowls of wine" farm style.
Yong'an
Taro buns
The main ingredients of Yong'an folk traditional snack taro bun are vegetable taro and tapioca flour. The preparation method is to cook and peel the taro and wash it in a pot, knead it with tapioca flour until it is soft and hard and moderately non-sticky, make a taro package blank, wrap it with lean meat, shiitake mushrooms, bamboo shoots, dried shrimp, soy sauce, allspice powder and stir-fry the stuffing, put it in boiling water and cook until it swells and surfaces.
Kway teow
With a long history, the color is white and tender, and the taste is smooth. Paired with live meat and sausages and Yong'an's local yellow pepper soy sauce, it's perfect.
Hot tofu
The tofu chunks are placed in a large iron pot, and the fish, pork knuckles, ribs, water, etc., simmered over charcoal for a long time, and the hot tofu is eaten with small pieces of hot tofu dipped in soy sauce, garlic, rock sugar, etc., and the taste is sweet.
Live meat
Live meat is lean and fat, not woody and not greasy. Dipped in Yong'an yellow pepper and soy sauce, the umami flavor is brought out at the same time, and then it gives people an unexpected stimulation.
Duck blood
The uniqueness of duck blood lies in the combination of ingredients, fresh duck blood with Yong'an's unique yellow pepper and fresh soy sauce, fresh and delicious, delicious!
Forked fruit
Rice with a long production period, fine processing of pure white slices, ground into pulp water, the pulp water floating in a large pot of boiling water steaming, rolled into a cylindrical shape, can be dipped in soy sauce, garlic, pepper, sesame oil and other spices to eat. It is eaten without chopsticks, but with a fork made of bamboo.
Ming Creek
Dried meat
The hind leg meat is dipped in soy sauce made from the noodles, seasoned, hung in a ventilated place for about a week, and then smoked in a grill.
Fern whisker pack
The cooked taro is peeled, mashed, kneaded with fern flour (sweet potato powder, tapioca flour), and kneaded into a thin embryo by sticking it to the hand with water. Mostly use shiitake mushrooms, red mushrooms, winter shoots, shrimp meat, dried scallops, refined meat, bean sprouts, leeks, green onions, garlic, dried tofu, etc., wrapped into a diamond, steamed, boiled. Cooked soy sauce, monosodium glutamate, lard. It has the characteristics of thin skin filling, smooth and tender and easy to chew, delicious and non-greasy, suitable for all seasons.
Jianning
Qingming Kun
Qingming kueh is to add mashed Qingming grass to the pulp made of hard rice, stir continuously in the pot until the water evaporates, the rice noodles are cooked thoroughly, can be shaped out of the pot, and then use the made Qingming dumplings to make a crust, the bread is stuffed, shaped like a large dumpling.
Carp meal
Lotus seed soup
You Creek
Large noodles
Adjust the oil and salt MSG, pour a little soy sauce, sprinkle with green onions; add the noodles after the water boils, cook until the noodles float, scoop up the noodles, and mix well; or add the greens, cook well, add the noodles, add the noodles, and add salt in the bowl, and stir the noodles in the bowl.
Mei Xian meat light cake
The main pigments of the plum cake are flour, pork and salt, and the mixed flour is baked in a large vat and baked with charcoal, and after a few minutes, the golden color, crispy and delicious light cake is baked.
March 3 green rice
The leaves of the black rice grass are fragrant, sweet and delicious, tonify the spleen and kidneys, activate the blood and strengthen the muscles and the effect of the eyes, and the local people have learned to do it. Since then, green rice has become a must-eat dish for the people of the forty-nine capitals every Year on The Third of March.
Colorful stone wild vegetable cake
Parfaits
Filial piety bu rabbit bu duck
A smoked food, especially Guo's "Filial Piety Bu Rabbit Bu Duck", is even more praiseworthy. It is said that this unique flavor of the snack was also created and handed down by The sage of Youxi Guo, the author of "Twenty-Four Filial Pieties", and the Yuan Dynasty Xiucai Guo Jujing.
See these delicacies
Only love and good food can live up to it
In the new year, we will set up a gastronomic flag
Punch in and taste it all
END
The 26th station of The Gold Medal Tourism Village: Red Memory, Dangui Fragrance, Flower Corridor... Drop ~ punch card Sanming Linshe Village
Reprint source: Sanming Cultural Tourism