Fujian cuisine is a combination of local cuisine with different flavors from Fuzhou, Southern Fujian and Western Fujian. Fuzhou cuisine is the mainstream of Fujian cuisine, and its dishes are characterized by refreshing, tender, light and elegant, and mostly soup dishes. Fuzhou cuisine is good at using red rotten as a material, especially paying attention to the soup, giving people a sense of "hundred soups and hundred flavors" and bad aromas. Minnan cuisine, popular in Xiamen and Jinjiang, Youxi area, east and Taiwan, its dishes are characterized by fresh, tender, light, and famous for paying attention to ingredients and making good use of spicy. Fujian western cuisine, popular in the "Hakka dialect" region, its dishes are characterized by freshness, aromatic and mellow, and are known for cooking mountain rare game. Let's take a look at the 10 dozen "alternative Fujian dishes" that Fujian people love to eat, and the diners in the outer port can only sigh with joy and happiness.
1. Shabu-9 products
Shabu Jiu Pin is commonly known as Jiu Men Tou, which is a traditional dish with full color and flavor, and belongs to the Fujian cuisine family. That is, the nine parts of the selected cattle are the main raw materials, which are improved and created on the basis of the "Braised Mentou Wine" in Xinquan and Miaoqian Townships. It is a Fujian dish. The people of Liancheng County, Fujian Province, love to eat beef, and in the long-term dietary life, people have mastered a variety of methods such as stir-frying, stewing, stewing, and simmering. The main ingredients of this dish are made of beef tongue yellow, net beef loin, net beef tripe tip, net cow heart tube, for these cattle into the water, many foreign diners still can not accept the taste of the first time.
2. Braised stone scales in oil
Oil braised stone scales for the western Fujian (western Fujian) Rao characteristic dishes, the main ingredients for stone scales, water hair mushrooms, etc., seasoning for peanut oil, ginger shredded, etc., it is to stone scales first fried and then stewed, reflecting the characteristics of local vegetable heavy oil, stone scales are also known as stone frogs, stone clams, etc., is a large wild frog unique to China. Spiny-breasted frog is a kind of aquatic middle-flowing water life type frog, and likes to burrow life, mainly distributed in the south, is a kind of precious mountain treasure growing in the southern hills and mountains, because of its delicate flesh and rich in mineral elements, it is called "the king of the hundred frogs" by gourmets. Most people still do not have the habit of eating frogs, and this dish can only sigh that it is not blessed.
3. Dingbian paste
In the streets of Zhangzhou, there has never been a shortage of various special snacks, another name of Dingbian paste is "Dingbian Hanging", pure white thick rice milk and a little starch, while turning around along the hot large iron pot, covered with a lid and waiting for it to condense into a thin layer. Q bouncy and smooth pot edge paste, super chewy squid, delicious oysters and shrimp, with sweet flower clams, large pieces of powder meat, this is simply a bowl of taste feast, foreign diners first eat or can not adapt to its taste.
4. Dragon and phoenix soup
Dragon and phoenix soup is a traditional dish with full color and flavor, belongs to the Fujian family, this dish soup color is reddish, clear to the bottom, is a tonic medicinal food, its main ingredients are made of chicken and snake meat, knowing the raw materials of this cuisine, most of the foreign diners can only look forward to sighing, no blessings.
5. Unicorn elephant belly
Qilin elephant belly is a Fujian special cuisine, with dog, pork belly skillfully made of "Qilin elephant belly", its concept is novel, the shape is abstract and realistic, the cooking is unique, can be called a beautiful food with good shape and taste, and it is a good product for winter nourishment. People in western Fujian like to eat dogs and regard it as a treasure, and the shape of the folk metaphor is "qilin". Specially cooked dog meat is brewed in a complete pork belly with a cardinal section and steamed until rotten. This dish resembles an "elephant", hence the name "Unicorn Elephant Belly". When serving, the dining knife cuts open the pork belly, and an indescribable smell of dog meat comes to the nose, making people salivate. Eat, the dog meat is soft and sweet, fragrant, no fishy feeling, if you want to try how to pig belly, you can eat a knife and then cut small pieces, its texture is crisp and tender, very rich in meat aroma. Dog meat is avoided for some people, because some people prefer to keep dogs, and it is difficult to treat dogs as a delicacy.
6. Stir-fry the ground monkey
Every year after the winter, the local people begin to feed on crops, wild fruits, insects for a living in the field rats, mountain rats and mountain rats. Veterans with rich experience in rat catching, in the evening put bait in the rat trap bamboo tube in the rat infested place. On the night of the frost, the rats are lazy to go far away to forage, therefore, the rat catching apparatus is placed around the rat nest, the effect is quite remarkable, after processing and smoking to make dried rats, fried with oil and various ingredients, a delicious stir-fried ground monkey is good, which is characterized by golden color, drunken aroma, sweet and fresh taste, intriguing chewing, a rich Fujian local cuisine. Out-of-town diners can only sigh with joy and happiness.
7. Wuping pig bile liver
According to the "Wuping County Chronicle", during the Ming Jiajing period (1522-1566), the people of Wuping County had a history of processing and producing pig bile liver, and the creation has a history of at least 400 years. According to legend, during the Ming and Qing dynasties, Xiucai from all counties in Tingzhou Prefecture went to the seat of government (present-day Changting County) to take the exam. On the evening after the exam, each county gathered at the hotel, drank and wrote poems to couplets, and tasted each other's flavor specialties from their hometowns. Talents, fine wine, good food, the crowd is full of interest, and it is happy. At that time, the pork bile liver brought by Zhong Xiucai of Wuping was uniquely prepared, with mellow flavor, sweet and sweet, long aftertaste, and the eaters were full of aftertaste and praise. Since then, Wuping pig bile liver has become famous and has been publicly promoted as the first of the "Eight Great Cadres of Western Fujian"
8, go oil field chicken
Chicken in the oil field is a dish that belongs to the Fujian cuisine family. The main ingredient is field chicken, the ingredients are garlic, etc., the seasoning is soy sauce, white sugar, starch, etc., the dish is mainly made by frying, the taste is garlic flavor, the meat is delicious. Field chicken is also known as tiger striped frog also known as water chicken, its size is large and strong, known as the "frog of Asia", it belongs to the aquatic frog, often living in the hilly area below 900 meters above sea level paddy fields, ditches, reservoirs, ponds, swamps and other places.
9. Mushroom soup and wide belly
"Mushroom soup broad belly" is the soup dish in Fujian cuisine, its selection of fine ingredients, exquisite soup, rigorous cooking, so it has a long reputation, delicious and mellow taste, sweet and pleasant food. Its main ingredient is made of fish belly, which is one of the eight treasures of seafood, delicious taste, high nutritional value, but the first time you eat it will be very unaccustomed, and you can always feel some fishy taste when chewing.
10. Ninghua rat dried
Ninghua belongs to the mountainous agricultural county, with wide fields and help field mice. And it is precisely because the voles mutilate crops that farmers have long hated the harm of voles. Catching voles has been a long-standing action of farmers. However, the capture of voles into dried rats and dishes, when and who began, has not been found in writing, and it is impossible to determine. Today's eighty- and ninety-year-old people only call the production of dried rats "ancestral." From this, the history of Ninghua rats should be hundreds of years old. Most people avoid this dish, lamenting that it is not blessed.