Fish balls are one of the famous traditional soup dishes in Fuzhou, Fujian Province. Seven star fish balls have the characteristics of white color, elasticity but not greasy, fragrant and loose filling, sweet and smooth taste, etc., and have long been famous. Its legend may be little known. It is made from fish, lean pork, dried shrimp as the main raw materials. The snow-white fish balls the size of walnuts floated on the steaming soup noodles, like a sky full of stars in space. Therefore, overseas Chinese call it "Seven Star Fish Ball".
Flat meat swallow, also known as meat swallow, Taiping swallow, is a meat swallow skin, pork filling, green onion, sugar, sesame oil as the main material of fujian traditional snacks, because of the shape of the swallow and named, commonly found in Fujian Fuzhou and Taiwan. Flat meat swallow is one of the traditional specialties of Fuzhou, which has the meaning of peace and auspiciousness, so it is an indispensable dish for local festivals and wedding banquets. In terms of filling, according to personal preferences, there are differences, the method is simple, steaming and cooking are suitable, and every household will do it.
Buddha Jumping Wall, also known as Fu Shou Quan, is a local dish in Fuzhou, Fujian Province, belonging to the Fujian cuisine family. According to legend, it was developed by Zheng Chunfa, the owner of The Juchun Garden Restaurant in Fuzhou, during the light years of the Qing Dynasty, and according to Mr. Fei Xiaotong, the person who invented this dish was a group of beggars who asked for food. Buddha jumping wall usually uses abalone, sea cucumber, fish lip, yak skin glue, apricot abalone mushroom, hoof tendon, mushroom, cuttlefish, Yaozhu, quail egg, etc. gathered together, added broth and Fujian old wine, simmered over low heat. After the dish is cooked, it is soft and tender, rich and fragrant, and the meat is not greasy, and the taste is flavorful.
Oyster frying, also known as oyster frying, is a snack unique to southern Fujian. Fragrant and delicate, delicious and delicious. Sea oysters are a bit fishy in taste, how to remove fishy and maintain the umami taste, the freshness of sea oysters is crucial. Usually, to remove the fishy smell, some chefs will mix eggs in the oysters. While covering up the fishy smell of sea oysters, sea oyster frying also loses its soul. This sea oyster frying dish is done by surrounding the oyster frying, maintaining the original flavor of the sea oysters.
Taro bun is one of the traditional specialties of Yongding, Fujian Province. Belongs to Hakka cuisine. Taro bun is a kind of bun wrapped with taro and an appropriate amount of tapioca flour to make bun skin, and the filling is lean pork, shiitake mushrooms, winter shoots (or dried bamboo shoots) shredded, shrimp, green onion and other ingredients. When a steaming, fragrant plate of taro buns is finished, the skin is smooth and tender, and the filling is fragrant and beautiful.
Shacha noodles are a famous soup noodle snack. It is endemic in Southern Fujian, Taiwan and Southeast Asia. Chinese sand tea noodles are divided into Minnan sand tea, Guangdong Chaoshan sand tea and other flavors. The beauty lies in the production of shacha sauce, which is used to make soup. The main ingredients of shacha sauce are dried shrimp, dried fish, green onions, garlic, ginger and other more than a dozen ingredients, which are fried and then ground to make shacha sauce for use.
Dingbian paste, also known as pot side paste, Dingbian hanging, Fujian Province characteristics of famous points, flavor snacks. Fuzhou pot side paste, generally with oyster cake, shrimp crisp, taro, fritters, raw fried buns and other food, for the local breakfast good.
Dough batter. Don't underestimate this bowl of food, many Fujian people who are wandering around and working hard day and night think about this authentic noodle paste in their hometown. It is made of fine noodle noodles, sweet potato flour, and some dried seafood will be added to add flavor, the taste is very delicious, and it is a famous snack in southern Fujian. Friends in Fujian, do you miss these hometown specialties very much? Which dish do you most want to eat?
