"Horror", "Strange", "Heavy Mouth"... Seven of the most bizarre foods in Fujian, how many have you tasted? Cockroach sauce drunken mud snail sandworm soil shoots frozen flowing grasshopper soaked blood cockle rat dried chicken baby fetus

There are thousands of Fujian cuisines

It is famous for its color and scent

But! And some food

They are crowned

The titles of "Horror", "Strange", "Heavy Mouth"

Private Traveler Jun, this will take you to understand

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01

Source: Palm Changle

Endemic area: Fuzhou

Heavy Taste Index: ★★★

Péngqí is a small freshwater crab, black and hairy; in the old days, it was often seen in many farmlands or river ditches in Yongtai, and it was a very grounded creature.

Source: Damei Yongtai

Cockroach sauce is often used as a condiment on the table of Fuzhou people, used to dip fried fish, jellyfish, etc., more meaty than soy sauce and shrimp oil. Jifuzhou local flavor characteristics.

The aroma of old wine and lees in the toad sauce is mixed with the umami taste of the cockroach, which is the hometown flavor of Fuzhou people, which can be called "Fuzhou Old Dry Mother"

02

Endemic area: Fujian coastal city

Mud snail, also known as yellow mud snail, is a small snail in the beach, after cleaning and raising mud, it is used to pickle and make canned, and it is extremely delicious.

Source: Haicang Tourism

The snail meat is soft and hard, and the taste is lubricated, whether it is under wine or so empty, it is a delicious enjoyment.

03

Source: lonely planet

Endemic areas: Fuzhou, Quanzhou, Zhangzhou

Source: Olive Pictorial

Tuzhu jelly is a traditional snack in Quanzhou, Fujian and southern Fujian. Nowadays, it is popular throughout southern Fujian, and the main raw material is a worm called coca-laminating, which is boiled and dissolved in water by the colloidal matter contained in the insect body, and after cooling, it condenses into a frozen product.

Eat a bite in the mouth, the meat is tender and soft, delicious and fresh, smooth and refreshing, bite on a mouthful of bamboo shoots, q elastic and tough, with garlic, soy sauce, northern vinegar and other sauces, the taste is more wonderful, between the lips and teeth aftertaste endlessly.

04

Popular area: Changle

It is a kind of insect, called "Fishing Kei" by changle people, which is rich in protein and vitamin B, and has high nutritional value. The entrance is sweet and delicious, a rare seafood product, known by fishermen as "Cordyceps sinensis in the river".

In Ningde Fu'an, "Flowing Eggs" is a well-known dish, the strong egg aroma has a slight clam smell, the entrance is fresh and sweet, not fat and not greasy, and it is suitable for eating with wine.

05

Endemic areas: Fujian coastal cities, such as Ningde, Quanzhou, Zhangzhou

Heavy Taste Index: ★★★★

This is a very common delicacy in the eyes of Fujian people, but it is a big dark dish in the eyes of outsiders; because the clams peel off their shells to see the secretion of blood, they generally can't stop eating it, and the final result of eating is that a foodie is full of blood.

The focus of the blood cockle is to "eat raw", the method is very simple: the cockle is washed, brushed off the dirt on the surface with a toothbrush, blanched in boiling water and immediately fished out, put the cockles into a jar, with vinegar and garlic, when you want to eat, open for feeding.

06

Source: Inspiration Travel Bazaar

Endemic area: Sanming

Heavy Taste Index: ★★★★★

Ninghua vole dried rat, also known as dried rat, is a famous Han snack in Longyan, Fujian Province, and one of the eight major dried vegetables in western Fujian.

Most of the cooking methods are accompanied by pork, winter shoots, accompanied by garlic, ginger, water wine, stir-fried and eaten. Especially those who love to drink, they regard it as a top of wine.

In fact, dried voles are not only delicious and delicious, but also high in protein and rich in nutrients. It has the function of tonifying the kidneys, and has a significant effect on frequent urination or bedwetting in children, so it has certain medicinal value.

07

Endemic area: Zhangzhou

Chicken fetus is to cook the embryos of the chickens that are about to develop and form, generally let the hen incubate for 11 days, when the embryos are about to form, steaming on the pot, after cooking, knock on the eggshell to eat.

This somewhat "cruel" dish is very popular in Zhangzhou. Every year after the autumn cool, there are many habits of eating chicken tires to nourish the body. The chicken fetus has both the smoothness of the egg, the delicacy of the meat, and the crispness of the cartilage, which should be eaten hot.

All of the above are just that

The tip of the iceberg of our Great fujian cuisine

Fujian cuisine is like its culture

Full of new and magnificent colors

And for these "strange" delicacies

How many have you eaten?

Come and leave a message to share it~

via: Fresh Fujian