Fujian cuisine is one of the eight major cuisines in China, in fact, Fujian cuisine is a cuisine formed by five flavors such as eastern Fujian, western Fujian, northern Fujian, Puxian and southern Fujian. There is a saying in southern Fujian: "Eating the emperor is big", the meaning is that ordinary people eating is a top priority, reflecting the grassroots social life and customs, in this context, gave birth to a rich food culture, let us open the southern Fujian cuisine.
The great migration known in history as the "Southern Crossing of the Crown", the original people of The Middle Ages came to the sparsely populated fertile land of Bamin, and the Han people brought not only advanced Central Plains culture and production technology, but also brought the ancient food culture of the Central Plains. Some cooking techniques still retain ancient imprints, known as "ancient early taste" in Minnan dialect, such as "soup" food, the Central Plains is used to call boiled or steamed juice, paste, frozen food, and Minnan cuisine "meat soup" retains the most primitive cooking method. The Tang and Song dynasties opened up overseas cultural exchanges, especially the opening of the "Hai Silk Culture", and the Song Dynasty Quanzhou Thorn Tong Port became the world's largest trade port, with merchants at home and abroad gathering, economic trade and multicultural interweaving, constituting a prosperous and prosperous Oriental Port. Zheng He of the Ming Dynasty went to the West, which is a continuation of the "Hai Silk Civilization", and the further integration of Chinese and Southeast Asian cultures, at the same time, it has also brought into the food culture of foreign countries, such as the unique "Satay" food in southern Fujian, which is a historical witness to the integration of Chinese and foreign food cultures.
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Oysters fried
Hokkien is pronounced o-ā-jiān, and Mandarin is called "sea oyster frying". This snack is one of the classic traditional snacks in southern Fujian, Taiwan, Chaoshan and Southeast Asian Chinese gathering places. It is said that in southern Fujian, the home-cooked dish of oyster frying is the first choice of must-have dishes for every household to "run a table" banquet, and whether the oyster fry is refreshing or not is said to be one of the ways to verify the cooking skills of women in southern Fujian.
Seal the meat
Sealing meat is made with a large piece of pork leg meat mixed with dried oysters, shiitake mushrooms, lotus seeds, dried shrimp and other condiments, sprinkled with soy sauce, and then wrapped in a scarf, covered into a steamer and simmered, and then lifted on the table, so it is called "sealing meat". Another theory is that the shape of the sealed flesh is square, just like the great seal of the king in ancient times, and the wrapped yellow cloth is like a bundle of yellow silk, and the cloth is wrapped as a "seal". The sealer, "edict", also has the meaning of "sealing officials and knights". It is said that tong'an's sealed meat is the most authentic.
Roasted pork dumplings
The meat dumplings are made of shiitake mushrooms, dried shrimp, taro grains, chestnuts, salted egg yolks, fried shallots, pork (or chicken), glutinous rice, etc., wrapped in bamboo leaves and steamed in a pot. Meat dumplings should be eaten while hot, so they are called roasted meat dumplings. During the Dragon Boat Festival, every household in southern Fujian must have meat dumplings for worshipping the ancestors of the gods. Eating meat dumplings and racing dragon boats during the Dragon Boat Festival is a traditional cultural custom in southern Fujian.
Five-spice rolls
A five-spice roll is a special bean skin, wrapped in minced lean meat, water chestnuts, green onions, etc., wrapped in a style like a "spring roll", and then fried in a frying pan to a golden brown. Five-spice rolls are available in southern Fujian, but the most famous one is said to be the stone-code five-spice scroll of Longhai in Zhangzhou. Every New Year's Festival, wedding and birthday celebrations, every household must have this five-spice scroll.
Dough batter
Noodle batter, Hokkien pronunciation: mī-sua-kôo. It is made of thin noodle line and sweet potato flour and is in the shape of a paste. The noodle batter is first boiled in water, adding the appropriate amount of sweet potato powder and seasonings, broth broth, pepper, fine noodles, and seasonings. The noodle batter is delicious, sweet and smooth, and is a typical local flavor snack in southern Fujian.
Clay shoot jelly
Earth shoot, also known as tu shoot, is a worm that belongs to the star worm animal phylum, scientific name phascolosoma esculenta, rich in colloids. According to the "Min Miscellaneous Records", "Tu Shoot was born in the sand cave on the beach, and is now produced in the sea cliffs of Quanzhou. ”。 After boiling, the gum contained in the insect body dissolves into water, and after cooling, it condenses into a lump, so it is called "soil shoot jelly". It is said that the soil shoot jelly in Jinjiang Anhai is the most authentic. Delicious and fresh, melts in the mouth and has an endless aftertaste.
Sauté rice noodles
Fried rice noodles are a classic traditional Snack of Southern Fujian. The main ingredient is rice flour, stir-fried with seasonal vegetables or bean sprouts. The origin of rice noodles is exquisite, it is said that Quanzhou Anxi County Hutou, there is a sweet and clear spring, the rice noodles made of the spring water of the lake head are particularly smooth, and they will not stick together when stir-fried. There is also the famous Xinghua rice noodles, which are as fine as silk, thin and flexible, with a slightly unique rice flavor and excellent taste. In the early years, when overseas Chinese returned to their hometowns and relatives, they would bring back rice noodles to send to local relatives and friends. The Malay language is "bihun", which is the pronunciation of Hokkien.
Beef soup
After the beef is sliced, it is repeatedly beaten with a wooden stick to form a puree, add a little water, soy sauce, monosodium glutamate, ginger shreds, and then add sweet potato powder, stir well to form a paste and set aside. Bring the beef bone broth to a boil in a pot, spread the mixed beef into the pan and add it to a bowl for about 10 minutes, sprinkle with chopped green onion and pepper.
Satay noodles, as "shacha noodles" by outsiders, are transliterated from the Malay word for sate. Satay noodles are mainly the raw materials of satay - satay sauce, satay sauce is mainly fried with dried halibut and shrimp minced with garlic paste, coriander, paprika, mustard powder, allspice powder, sand ginger powder, coriander powder, vanilla powder sautéed in vegetable oil, accompanied by sugar, fine salt and slow frying for half an hour, until the pot is not soaked, away from the heat and then put into the altar. The satay sauce is then served with lard, peanut butter, fried shallots, chili oil, sugar and other soups, poured on the hot oil surface, and a bowl of fragrant and delicious steaming satay noodles is made.
Ginger duck
The ginger hen duck is made by sautéing the duck with sesame oil and then simmering ginger (mother ginger), rice wine, white medicine, black medicine and so on. Ginger hen duck tastes fresh and fragrant, sweet and spicy, with endless aftertaste, it is said to have the effect of soothing the liver and moisturizing the lungs, soothing the menstruation and invigorating the blood, dispelling dampness and driving away cold.