Quanzhou is referred to as "carp", alias "carp city", "thorn tong city" and "Wenling", located in the southeast of Fujian Province, north of Fuzhou, south of Xiamen, east of Taiwan Treasure Island. In July this year, at the 44th World Heritage Conference, "Quanzhou: The World Marine Trade Center of Song and Yuan China" was approved to be inscribed on the World Heritage List, allowing travelers to know the reputation of Quanzhou in Song and Yuan China.
【Tour Quanzhou】
Visit many famous scenic spots in Quanzhou, listen to historical and cultural stories, and feel the charm of Haisi Quanzhou.
Stroll through the deep history and culture, witness the thousand-year-old legend of quanzhou West Street, and walk into the quiet and mysterious, silent millennium ancient temple in the downtown - Kaiyuan Temple;
Climb the past of southern Fujian, which hides more than 1700 years ago, and watch over the prosperous Nine Days Mountain of the eastern end of the marine trade;
If you have a day of leisure, spend a thousand years in the mountains, and the dialogue with the ancients through time and space, visit the C-position in the hearts of quanzhou people, the leisurely and quiet Qingyuan Mountain;
Walk the bridge in the middle of the Yuan, the first cross-sea girder stone bridge in Chinese history - Luoyang Bridge...
【Quanzhou must eat food】
Anhai soil shoot jelly
Exquisite craftsmanship and long inheritance have made Anhai soil shoot jelly a classic food in southern Fujian. This kind of glue boiled with starfish, cold-blooded jelly, fresh and not fishy, cool lubrication, nourishing and nourishing, suitable for all ages. Dip in soy sauce, mustard sauce and other spices for an endless aftertaste.
Dough batter
Quanzhou people often use a bowl of noodle paste to wake up today. Pork bone broth and seafood broth are the most critical soup, put in the refined noodles, slowly hook the starch, whisk until the noodles float, the soup into a paste, delicate and non-sticky. Add vinegar meat, shrimp, small intestines, sea oysters, brine eggs and other side dishes, sprinkled with pepper, angelica wine to enhance the taste, people have not moved, the tip of the tongue has crossed the mountains. My favorite is still paired with fritters, Mei Zi Zi ~
Deep Shanghai water pills
All over southern Fujian like to eat water pills, but the most authentic and famous is the Deep Shanghai Water Pills. Shenhu water balls use the freshest fish meat, scraped into fish puree, add salt and water in stages, and then mix in MONOSG, borax, dry starch into a paste, extruded into a ball shape with boiling water and then scooped into the pork bone broth, slightly accompanied by spices, the umami flavor is released, the water balls are refreshing and crisp, and the appetite is greatly encouraged.
Stone lion sweet fruit
It is famous at home and abroad for its soft texture, sweet and delicious texture, and flexible eating method. Made of large winter glutinous rice, sugar, honey winter melon, kumquat raw materials, the production process is rigorous, need to be made by flour, sugar, mixing, into the box, steamer, mold release can be made, shaped like a full moon, the entrance is delicate and not oozing teeth, non-stick teeth, and easy to preserve, people praise.
Lantern circle
The Lantern Festival, a food custom handed down since the Song Dynasty, contains the meaning of reunion and fullness. Quanzhou Lantern Circle has a unique flavor, similar to the combination version of tangyuan, glutinous rice flour wrapped in fried peanut crushed, sesame crushed, sugar winter melon, fried dried shallots, mixed with sugar, cooked lard and kneaded into a ball-shaped filling, eating tender and smooth skin, unforgettable.
Meat dumplings
Quanzhou's traditional flavor of meat dumplings is exquisite in selection, diverse in ingredients, and very delicate in production. The finest glutinous rice and japonica rice are served with braised pork, dried shrimp, shiitake mushrooms, egg yolks and other ingredients, wrapped in rice dumpling leaves, and cooked in broth. The food is sticky but not rotten, tender but not greasy.
Shishi beef soup
According to the ancient method of boiling out of the authentic beef soup, beef mellow and delicious melted into the soup, beef tendons are refreshing, the soup is thick and fragrant, and then sprinkled with fine ginger coriander, the taste is double good, can let people really taste the delicious "soup", is a winter tonic good, eat a bowl, warmth in the stomach in an instant.
Vinegared meat
This is the minnan people's kitchen from time to time drifting with vinegar meat aroma, fresh pork as the main ingredient, adding garlic, salt, monosodium glutamate, sugar, dark soy sauce, cooking wine, vinegar and other sauces, marinated after wrapping sweet potato powder, fried until the appearance of golden brown, crispy outside, with a faint vinegar fragrance, can be used as a snack, wine, below, boiling soup, eating a variety of ways.
Spring Harbor Floating Kway
Fresh sea oysters, lean meat marinated with sweet potato powder, pumpkin shredded, cabbage shreds and other materials and pulp, put in a pentagonal mold set and put into the oil pot, to be floating on the oil pot, golden brown when it can come out of the pot, the taste is tender, thin and crispy, the inside is elastic and not sticky, is the most authentic spring harbor flavor.
Chongwu fish roll
Chongwu is located on the seashore, and is eaten by seafood, and fish rolls are a fish product. Selected mackerel, eel and other marine fish peeled and chopped, kneaded into a puree, add salt, sweet potato powder, egg white, crushed pork, shallots and other condiments, after fermentation rolled into a round body, steamed and ready to eat. Take a bite, you don't see the fish, but you eat the fish, smooth and crisp, it is a table dish.
The taste of food has lasted for a long time in the persistence and inheritance that spanned thousands of years, and it is integrated into the three meals a day and four seasons of Quanzhou people. In addition to the above, there are many Quanzhou delicacies that are tempting to you, such as salted rice, spring cake (run cake), sea oyster frying, gypsum paste, braised steak, full pancake, vegetable head acid, Quanzhou brine noodles, garlic sticks, lard sticks, chicken rolls (five-spice rolls), fried buns, taro puree, Anhai vegetable rice, taro balls, tiger bite grass, Hongse sauerkraut noodles, sweet potato flour, mackerel soup, Hutou rice noodles, salted bamboo shoot buns, Yongchun Bangshe turtle, Yongchun white rice dumplings, meat soup soup, large intestine soup, over-hunger grass soup, mung bean cake, Tumen gong sugar, triad noodles, letter cup cake... Numerous.
Cities that understand life naturally also understand food, Quanzhou people skillfully use rich mountain and sea ingredient resources, carefully manage every meal in life, brewing countless wonderful tastes, every time they encounter, sleeping taste buds are awakened, only to tip their tongues, and then to the heart.