Hokkien
Fujianese, a traditional Chinese cuisine. Fujian people live on the southeast coast of China, the living environment is complex, both relying on mountains and seas. This complex landform is destined to be a rich food source for Fujian people. Fed by mountain treasures and seafood, Fujian people are not only rich in nutrients, but also maintain a healthy coat color because of the abundant sunlight. No matter how you cook it, you can cook the original taste of Fujian people. It is the friendliest gift of nature to Cantonese people!
——Weibo netizen @ Tiger Correction Small Northeast
Why do Cantonese people eat Fujian people?
Not because of the unique geography
In addition, Fujian people love to eat seafood, which makes Fujian people's meat tender
It has become a delicacy that Cantonese people can't resist!
If the Cantonese can really eat the Fujian people
That should be a blessing in disguise
It's like eating it
Meat swallow oysters porridge sand tea noodles fish raw and so on and so on and so on a lot of food!
Today, we Fujian people are eating something!
Bao Zhuan er makes you salivate~!
Sea oysters fried
Oyster frying was a poor man in ancient times
Foods used as a food substitute when they cannot be satisfied
In the Golden Triangle of southern Fujian
This dish is still in-laws
A must-have dish to test the cooking skills of a new daughter-in-law
This dish will be loved by the in-laws if it is done well
Sand tea noodles
Shacha noodles are going exotic
A model combined with native Fujian food
It's inclusive and creative
Boil the sacha sauce in the bone broth
Then add other condiments
Authentic and authentic sand tea noodle soup base is made
Flat food
Flat food, in fact, is "wontons"
Swallow skins are thin slices made from minced meat and sweet potato flour
The shape is like paper, white and smooth and delicate
The filling is lean meat mixed with shrimp
Add shallots, salt, five-spice powder, pepper and other ingredients
After a "thousand hammers and a hundred tempers", you can close your hands
Fish rice
Meizhou fish rice is a special snack on Meizhou Island
People who don't understand it
You might think it's similar to egg fried rice
First, let the side dishes be oiled and sauté slightly
It is then steamed in a rice cooker along with raw rice and raw fish
When it is steamed, Meizhou fish rice is also made
Grilled fish white
Fish white is a puree made of fish and fatty meat
Served with sweet potato powder, fresh water chestnuts, fine salt and white onions
Made together
Because the color is white, it is inherently called
The fried fish is white in yellow and white in texture
The taste is mellow and sweet, and the chewing is endlessly interesting
Beef soup
Doutang is a Hakka dialect
It means "broth in your hand"
Beef must be cooked when it is cooked
Once cooked, drizzle with sesame oil and sprinkle with chopped green onion
A bowl of fragrant beef soup is made
Raw fish
The fish is cut into thin slices about two millimeters thick
The cut fish should also be served
Soak the minced garlic and vinegar in a bowl for a while
Scoop up and place in a bowl with peanut oil
The dipping sauce includes peanut rice, ginger shredded houttuynia cordata,
Lemongrass, shallot white, sesame oil, soy sauce, mustard oil, etc
Bu Duck
Bu duck is also called "rice smoked duck"
In the Youxi dialect
Smoked foods are called "Bu"
Ducks with golden yellow bodies are served
Shiny oil, seductive colour and fragrant fragrance
Pig blood soup
Pig blood soup in southern Fujian is a must
The ingredients for Quanzhou's pig blood soup are simple
Only a few coriander
Sprinkle with the right amount of pepper and you're done
Scoop a spoonful of soup to sweeten your mouth
With a hint of onion oil aroma
Oyster porridge
Oyster porridge is a delicious traditional dish
Rich in nutrients, fresh and smooth
There is porridge with meat, and the main ingredient is rice
Accessories include lean pork, rotten bamboo, oysters,
Peeled eggs, cereal, grease, minced garlic
It's simple to make, but it takes a long time
Stir-fry the tongue
Xi Shi tongue is actually a "sand clam"
It is triangular and fan-shaped, and the shell is pale yellowish brown
Slightly purple on the top, open shell
A small section of tender white flesh can be seen
It's like a little tongue of a beauty
Therefore, it is figuratively called "Xi Shi Tongue".
Buddha jumped off the wall
Buddha jumping off the wall is also called full altar incense and blessing shouquan
Legend has it that during the Daoguang years of the Qing Dynasty, there was a Fuzhou official who was a high-ranking official
And let his wife make a dish
Use Shaoxing wine altar to hold chicken, duck, mutton and pork belly,
More than 10 kinds of raw and auxiliary materials such as pigeon eggs and seafood
Simmered and named "Fu Shou Quan"
Seven star fish balls
Seven-star fish balls are actually heart-wrapped balls
Stir the fish and tapioca flour together as a crust
The bread is filled with lean pork and shrimp
After the pot, one by one, fish balls the size of walnuts
Floating on the steaming soup, the sinking and falling
It's like a bucket of stars swaying in the sky
Bean blossoms
Bean blossoms are made by using hot soy milk and brine to solidify soy milk
There are sweet and salty flavors
Salty inside add dried radish, shrimp skin, brine bamboo shoots,
Dachshunds, vermicelli, green onions, coriander, etc
Bean blossoms taste like tender tofu
The marinade soup is a bit spicy and enjoyable to eat
Raw hot
Raw hot, that is, raw food is hot cooked
To put it bluntly, it is actually clear soup noodles
The most important thing to do raw scalding is to master the heat
Pour the stock into a large pot and bring to a boil
We will also combine various ingredients such as meat, fish, and pasta
Pour into the boiling broth in turn