As one of the eight major cuisines in the country, Fujian cuisine brings together the profound gastronomic culture of Fujian's eight Fujian provinces, and also shows the food culture bred by the regional characteristics of Fujian's mountains and seas. As a Fujianese, which of these 20 selected Fujian dishes that have been vigorously promoted and promoted, have you eaten?
1. Buddha jumps off the wall
"The incense of the altar is floating around, and the Buddha abandons Zen and jumps off the wall." The name of the Mincai Buddha Jumping Wall is derived from this poem. According to legend, during the Tongzhi Guangxu period of the Qing Dynasty, Zheng Chunfa, the founder of Juchun Garden, worked as a cook in the family of Bu Zhengshi, and the Buddha jumped off the wall to seek advice from an official's wife at that time, and improved the materials, using lotus leaf seals and charcoal simmering, making the dishes more meaty and delicious. Later, after he opened a restaurant, he introduced this dish, which was quite popular with high-ranking officials and rich merchants and literati and inkers at that time. Buddha jumping off the wall became a must-have dish for the banquets of the official merchants and gentry at that time, and its reputation was far and wide.
2. Chicken soup with sea mussels
Chicken soup sea mussels highlight the regional characteristics of Fujian, the typical of Fujian cooking soup dishes, using sea mussels and chicken as the main ingredients. The fresh sea mussels are made from piping hot chicken soup, and when cooked, the color is white and transparent, and the mussel meat is crisp and tender. A mountain and sea delicacy made with accessories such as beef and pork tenderloin. Sea mussels are the treasures of China's seafood, the flesh is crisp and tender, white and transparent, and the mussel shell is triangular. The shell is very thin, and it grows only in the fine sand of the seawater at the confluence of brackish water, and the quality produced by Changle Zhanggang is the best.
3. Eighteen niang red lychee meat
Lychee meat is a well-known traditional dish with a century-old history in Fuzhou and Putian, shaped like lychee, colored like lychee, flavored with lychee, sweet and slightly sour, salty in acid, fragrant with lychees, and overflowing with meat charm. Legend has it that It is Tang Xuanzong's concubine Concubine Mei, who is versatile and deeply favored, she is from Putian, and her accompanying chef speculates all night to relieve her homesickness, making this meat section that looks like a lychee, which makes Princess Mei happy and has a big appetite. Later, this dish was passed down and became a famous dish in Fuzhou and Putian.
4. Rongcheng South Fried Liver
Nan fried liver is a traditional Fujian dish, Fujian cuisine process on the processing and cooking of ingredients, not only pay attention to the precise heat, maintain the texture and taste of raw materials, but also strive to make the dishes taste out, tasteless to make it in. Nan fried liver is a classic of Fujian cuisine cooking techniques. The authentic hot southern pan-fried liver has a pink touch and a rich taste impact of the sauce. Slightly thick slices of pork liver fused with a variety of spices in the fire to cook quickly, in one go, the pork liver texture is tender and crisp, there is no fishy, people who do not like the smell of pork liver will fall in love with this dish.
5. Light incense screw
The unique famous dishes in Fujian cuisine, to make the conch dishes crisp and tender, the production process and knife work are extremely demanding. Using Fuzhou's characteristic bad juice, with delicate knife work and exquisite cooking skills, the ivory yellow snails lightly reflect the red of Chaoxia Yin, full and quite flower-like stretching. The texture is crisp and fresh, and the bad fragrance is fragrant and beautiful. Fujian cuisine master Qiang Mugen is a master of cooking skills, blindfolded may be able to quickly and accurately be known as "a must in Chinese cooking" through skillful hob method and magical touch.
6. Tong'an seal meat
This is a traditional handmade meat dish in Xiamen and even in southern Fujian, with a square sealed meat bright red and fresh fragrance, which means beautiful. Local people do happy events, build new houses, etc. are indispensable to "seal meat". Legend has it that this dish was created to commemorate Wang Zhenzhi's appointment as the "King of Min". Square chunks of pork with shiitake mushrooms, dried shrimp, chestnuts and other condiments, wrapped in yellow scarves, shaped like printing, steamed under the pot, the meat is fragrant when eaten. The square sealed flesh is just like the great seal of the king, and the wrapped yellow cloth is like a bundle of yellow silk, and the cloth is wrapped as "seal", and the sealer, "sealed", so "sealed meat" is therefore named.
7. Minnan ginger hen duck
According to historical records, the ginger hen duck was created by Wu Zhong, a famous physician of the Shang Dynasty, and was originally a royal court meal, which was later passed down to the people and became a tonic product that swept southern Fujian, Taiwan and Southeast Asia. The raw materials are mainly positive duck, plus ginger, which can be both fishy and fresh, the taste is fresh, it has the effect of nourishing the spleen and stomach, dispelling cold and invigorating blood, and is most suitable for winter supplementation.
8. Osmanthus crab meat
Quanzhou's osmanthus crab meat, live crab meat and accessories, condiments added to the egg liquid, stirred well and then fried in the pot, fried eggs can be crab meat and winter shoot shreds and other side dishes wrapped. The finished product is yellow in color, tender and delicious, shaped like a flower of osmanthus flowers, and after eating this dish, you will feel that other dishes are boring.
9. Shacha lion's head
Shacha Lion's Head is a very Southeast Asian style dish, solid meatballs with strong aromatic sand tea, can't help but make people appetite, eat two bowls of rice. Shacha is a characteristic condiment of Southeast Asia, prevalent in Fujian, Guangdong and other places, the color is light brown, paste sauce, with garlic, onion, peanut rice and other special compound aroma, shrimp and raw soy sauce compound salty taste, as well as slight sweet, spicy taste. Shacha lion head is also a specialty of southern Fujian, lion head is a kind of balls, made of pork belly with pork brain plus water chestnut, green onion and so on. This dish is soft, sweet, spicy and refreshing, soft and sticky, healthy and nutritious.
10. Banana shrimp and dates
The main ingredients of this dish are fresh shrimp and bananas. Banana is one of the six famous fruits in Zhangzhou, rich in a variety of vitamins, fresh shrimp are beaten into puree, wrapped in bananas, wrapped in egg liquid, and then wrapped in breadcrumbs and fried in the pan. When the banana flavor is integrated with the shrimp, the taste is delicious and unique.
11. Bamboo incense Nanri bao
Mazu food culture is an important part of Mazu culture, Mazu feast dish since its inception, well-known at home and abroad, by the majority of Taiwan compatriots, overseas Chinese love, has become a colorful recipe in the motherland in a brilliant flower. Nanri abalone is a specialty of the sea area of Nanri Town, Putian, and the abalone has a fat body and a beautiful shell, and the taste is delicious and unique. Add the decoration of the egg and plate it with a yuanbao shaped vessel. Bao "harmonic" "bao", "yuanbao" harmonic "yongbao". Eggs represent peace and celebration. It means that Mazu will always bless the people of the world with "family harmony, life and beauty". The taste is fresh and tender, the taste is delicious and unique, rich in protein, amino acids, iron and calcium, rich in nutrition, suitable for all ages.
12. Boiled tofu in Puxian
The Puxian area is rich in soybeans, and the tofu made of salt and brine is rich in nutrition, strong flavor, tender and delicious. Puxian braised tofu is made by boiling tofu together with lean meat, shiitake mushrooms, dried shrimp, dried clams, fresh sea oysters, carrots, onions and other ingredients. The dishes are fluffy and soft, refreshing and not greasy, their colors are red, yellow, green and white, which is pleasing to the eye, and its taste is light and light, and the deliciousness is abnormal.
13. Original river field chicken
Original Hetian chicken is a famous Hakka dish of Han people in Fujian Province, which is cooked with "Chinese famous chicken" Hetian chicken and Hakka rice wine produced in Changting Hetian Town, with a yellow crisp skin, tender white meat and fragrant taste. With fragrant, crisp, refreshing, tender, smooth and easy to deboning and highly praised, for Tingzhou since ancient times the name of the special cuisine, its chicken head, chicken feet, chicken wing tips are a good ingredient for wine, commonly known as "a chicken head seven cups of wine, a pair of chicken feet to drink a pot" said. This is a dish in the festive feast of Changting New Year Festival, and it is also a dish that people at home and abroad must taste when they go to Changting, which is the so-called "did not eat Hetian chicken, not counted as Changting".
14. Hakka sashimi
Sashimi is a strange thing about the Hakka food group in Ninghua. The chef takes 2 to 3 pounds of Shantang grass carp, uses a fast knife to make the fish into thin slices, that is, sashimi, and eats them with soy sauce and mustard. Although The Hakka sashimi is made of ordinary grass carp, the dishes are delicious, crisp and wonderful because of the unique and fast method of the ingredients and the deep tradition of eating. In addition, sashimi also has the effect of clearing liver and detoxification, enjoying a good reputation in Ninghua and is a delicacy for entertaining guests from other places.
15, yellow croaker spit silver wire
The shape of the silver wire of the big yellow croaker is unique, like the golden dragon spitting silk, which is full of fun. It uses large yellow croaker cultured in large cages in Ningde Sanduao. Yellow croaker, commonly known as cucumber fish, the meat is delicate, tender and delicious, delicious and less thorny, Chinese medicine believes that the giant yellow croaker has and stomach hemostasis, kidney deficiency, qi filling effect, used for women postpartum weakness, has a good curative effect. A plate of fragrant yellow croaker spits out silver shreds, which are crispy on the outside and tender on the inside, sweet and sour.
16. Chunshengtang wine stewed old goose
Goose, known as goose goose in ancient times, has mellow flesh. Goose eats hundreds of herbs, short growth period, large meat, meat quality is older and tougher than duck meat, suitable for stewing, frying, steaming, stewing, boiling, frying, brine, and should be burned, roasted, smoked, stained. Chinese medicine believes that its meat tastes sweet, flat, beneficial qi to replenish deficiency, and stomach thirst quenching effect. Chunshengtang wine stewed old goose is borrowed from the deep mountain ginger and Chunshengtang wine characteristics, dispel wind and dehumidification, strengthen muscles and bones, nourish the qi and replenish the deficiency, the taste of the dish is rich in wine, the meat is mellow and tender, which can be called a tonic.
17. Honey juice to build lotus
Jianlian is produced in Jianning County, Fujian Province. Jianning County has the reputation of the hometown of China's white lotus, and its lotus cultivation has a long history, as far back as the five generations period, there are relevant records, and the history of Jianlian is known as "the best of the lotus". Jianlian appearance grain is full and round, white, color like gelatin, with spleen, nourishing heart and kidneys, aphrodisiac, solid essence and other effects. Honey juice Jianlian into a dish unique shape, crystal clear, fragrant and delicious.
18. Wuyi bamboo shoot swallow
Legend has it that the Eight Princes of the Qing Dynasty went to Jiangnan to inspect and ate an amazing dish in the Zeng Guofan Mansion. It was a distant relative of Yanping who came to visit the chef of Zengfu, and also brought bamboo shoots, shiitake mushrooms, vermicelli and other northern Fujian specialties. The cook used these ingredients and shredded meat to fry a plate of dishes for the Eight Princes to taste. The Eighth Prince's appetite was great, and he wanted to recommend Jiangnan this special snack to Cixi, so he asked Zeng Guofan for the name of the dish. Zeng Guofan asked someone to summon the cook, but the cook happened to be absent, so he summoned the cook's granddaughter Sun Yan, wanting Sun Yan to find the cook. As a result, the Eighth Prince thought that Sun Yan was the name of this dish, and even nodded: "Bamboo shoot (Sun) Yan is good, Bamboo shoot (Sun) Yan is good." "This famous dish came out and became a must-have in northern Fujian and has been passed down to this day.
19: Fry sea oysters with garlic
Sea oyster fried is one of the classic dishes of southern Fujian, Taiwan, Chaoshan and other regions, and is the first choice of must-have dishes for every family's wedding banquet. It is rumored that in 1661 AD, the Dutch occupied Tainan, Zheng Successfully led troops from Luermen to invade, intending to recover the lost land, Zheng's army was like a bamboo defeat to the Dutch army, the Dutch army was furious, all the rice grain was hidden, Zheng Jun was in a hurry after the lack of grain, simply took local materials to mix Taiwan's specialty sea oysters, sweet potato powder mixed with water and mixed, fried into cakes to eat, unexpectedly spread to future generations, swept Taiwan and southern Fujian.
20, eight Fujian one product fresh
Ba Min Yi Pin Xian is also called "chowder soup", "smorgasbord", etc., is a famous traditional cuisine, all over the country have been made, the name is different, with a variety of raw materials mixed and cooked. Ancient books record that Fuzhou has been making "smorgasbord" since the Song Dynasty, with "big plate stir-frying" in the countryside without soup and "chowder soup" with soup. Before the 1950s, FujuLou in Fuzhou was the most famous for its "hodgepodge", comparable to the "Buddha Jumping Wall" in Juchun Garden. In the past, there were "Buddha jumping off the wall" in the city, and the "miscellaneous soup" in the countryside is now improved by the Fujian kitchen, enriching the proportion of "miscellaneous" ingredients, meat and vegetarian collocation, and mountain treasures and sea flavors, making it more suitable for the healthy development of catering.
These 20 classic Fujian dishes are selected and unique, each with its own heritage significance and unique flavor, and the perfect integration of mountains and seas shows the fujian regional culture and foodies Of Fujian people. As Fujian people, we should know, and carry it forward, so that people all over the world can understand and taste the unique flavor of Fujian cuisine.
(Source: Fujian Commerce Official Public Account)