It is backed by the mountains and the sea, and the ingredients are as good as the mountains and seas, the abalone of Nanri Island, the flower clams of Lingchuan, the clams of Doraetou Village, the red cabbage of Xiuyu Island, the turtle fish of Meizhou Island, and the pain mark fish of Jiangkou...
Want to feel the daily food of Putian people thoroughly:
Get up in the morning with a bowl of Putian brine noodles,
Eat a few small fried buns between foraging, a bowl of stewed meat,
During dinner time, enjoy the nourishment of drip duck and the deliciousness of braised tofu...
From each noodle, special snack, to every dish on the banquet, every taste of the belly is inseparable from a "fresh" word.
Putian brine noodles
Taste the classic Putian cuisine, the must-order is a bowl of the most famous Putian brine noodles.
Red mushroom seafood noodles are an upgraded version of the noodles, adding rare red mushrooms, the whole bowl of noodles has become a faint pink, and the soup has become more thick and delicious
I love brine noodles everywhere, like soft and rotten taste, before the company near a small shop selling Putian brine noodles, ten yuan a large bowl, rich soup with brine noodles, add a little red pepper, a bowl of seconds, there are lean meat, oysters, shrimp, Cabbage, salty and moderate deep to my heart, every three to five to eat.
Full of rich and fresh flavor, warm stomach, especially suitable for winter eating!
Braised tofu
Braised tofu is simmered in a slow-time flavor, the tofu is tender and smooth, and the umami taste of dried seafood does not completely cover the bean flavor of tofu
Putian tofu is one of the most characteristic snacks in Putian, especially the practice of braising tofu is a must. At many banquets in Putian, braised tofu is the first dish, accumulating the characteristic culture of Putian. Putian regards braised tofu as the first dish, probably related to the traditional collective memory of food, and this dish can best reflect the chef's craftsmanship, tofu stewed well, other dishes are not a problem.
Chefs strive for excellence when making the dish of braised tofu.
Food is in the details, the details are carved with time, and what can be carved into time is the heart.
Stewed meat
With simple cooking, the meat slices are wrapped with sweet potato powder, sweet potato powder is like a layer of light veil to the meat slices, so that each piece of meat becomes slippery, the entrance is soft and flexible, poured into the boiling soup water, the aroma of the meat is slowly emitted, cooked for a few minutes, it looks like an ordinary sale, but the taste is endless.
There is no excess modification, it is indeed full of portions, beautiful to come to a bowl, warm to eat a bite, feel tired instantly dissipated ~ clip a few pieces, take a big bite of enjoyment, such a stewed meat tender and soft, with green onion fragrance, the taste is very fresh, lips and teeth left fragrant ~
Fresh and delicious cauliflower; bean balls absorb the essence of the soup, very delicious; sweet and greasy bean sprouts, are all addictive. In addition to the must-order braised rice, of course, there is also a braised rice noodle, which is very popular.
Western apocynosis flattened eclipse
West Sky Tail Flat Food, that bowl of warm time!
Most flat food restaurants have no menu, and the names of the dishes in the store are all pasted on the glass windows of the kitchen, selling only rice noodles, si noodles, noodles, these three.
Only to see the boss skillfully put the noodles into boiling boiling water to cook, and then fish out the noodles and put them in a bowl, pour the clear soup, seasoning, garlic oil evenly stirred, add a variety of ingredients in turn, and finally sprinkle a handful of coriander, the whole process of flowing water, in one go. In less than ten minutes, a bowl of fragrant flat noodles was ready and served steaming hot.
A legendary flat food favored by diners, there is no room for sloppiness in the choice of ingredients. Pork liver, pork intestines, fried crispy meat, coriander... Each ingredient is exceptionally careful and handled just right.
Xinghua fried rice noodles
Xinghua fried rice noodles contain sincere wishes, and some festivals, such as the winter solstice, Spring Festival, etc., will generally prepare a plate of Xinghua fried rice noodles.
The most common stir-fried rice noodles are added to pork, chicken, eggs, shiitake mushrooms, winter shoots, green onions, leeks, kale and other side dishes, the production method can be found in Baidu, here I will not say more.
There are many ways to eat Xinghua rice noodles, such as boiled rice noodles, which can also be made into tony rice noodles, rice noodles are easy to cook, and even a pot of boiling water, two drops of soy sauce, soaked in a bubble can be eaten.
Xinghua rice noodles are as white as snow as silver, as fine as silk, condensing the feelings of filial piety, family affection and helping the world, and food is not only a feast on the tip of the tongue, it is also full of feelings, which is not understood by many gluttons.
Lychee meat
Lychee meat is a traditional famous dish in Fujian, has a history of two or three hundred years, lychee meat is called lychee meat, but does not need lychee Oh ~ ~ ~
After the fried meat is wrapped in sauce, you can eat it, or you can sprinkle a little green onion to garnish the plate, and the taste is particularly sweet and sour
To make lychee meat, tenderloin is generally used, but plum blossom meat can also be used. It is best to use pork leg meat, pork leg meat essence and not chai, lychee meat taste to be tender only need to be fried once, want to eat crispy a little more fried again, in the taste will be more full, the taste is also quite good.
Sea oysters fried
Come to Fujian, walk in the streets and alleys, full of special snacks, sea oyster frying is also very popular, many people come to visit, will only taste the delicious sea oyster fried. In 2018, sea oyster fried was elected as one of the top ten classic dishes in Fujian.
The oysters we see on the street are fried with eggs in the shape of a cake, and then served as a snack or side dish with the sweet and spicy sauce unique to southern Fujian. Fresh and tender, you can't get tired of eating.
Si powder
The cooked si flour is soft and tender, and it slips into the throat with a whistle, and the mellow taste rushes out of the nostrils. The vulgar and elegant name of The Puxian people not only reflects their optimistic and open attitude towards life, but also reveals the characteristics of different northern noodles of Si powder, perhaps the production materials and methods are different, the northern vermicelli is hard, and the puxian si powder is soft, like the tenderness that Emperor Tang Ming once had for Meifei Jiang Caiping.
Authentic stir-fried si noodles are made with pork bone boiling soup, boiling the soup in a pot, adding si flour, and bean sprouts (with other dishes will change the taste, it is not authentic). Now some improvements have also been made, using clam stew soup to make it sweet. Diners who like sour taste can also add a small amount of vinegar, so that the famous dishes of Puxian place are fried with si flour, waiting for the diners' food.
The emotions and temperatures attached to the food, once they become thoughts, even if they are thousands of miles away, the wind is in the forest, the sea boat is shaking, and when they meet it again, all the memories are resurrected on the tip of the tongue without error. You will think of that meal, remember the lost people, all the clutches and joys of the past, across time and space, subtly connected with the food in front of you, perhaps the greatest respect for food!