What are the famous snacks in Fujian?

Among many kinds of snacks in Fuzhou 100, light cake is the coarsest and cheapest one. Its raw materials are only flour, alkaline noodles, salt, and a little sesame, which is as big as a silver dollar. Compared with Beijing sesame sauce sesame seed cake and Jiangsu Huangqiao sesame seed cake, it has no grade and no taste. However, don't underestimate it, this light cake is still well-known.

According to the Records of Fuzhou Prefecture, in the forty-second year of Jiajing in Ming Dynasty (AD 1563), Qi Jiguang, a national hero, led an army into Fujian to pursue the enemy. He doesn't want it to rain for days on end, so he can't build a stove in the army. Qi Jiguang ordered him to bake a simple biscuit and hang it on the soldiers with hemp rope as dry food, which greatly facilitated the battle to destroy the enemy. Later, this kind of cake flowed into the people, which was not only widely eaten, but also became a necessary offering to worship the ancestors of the gods. Later generations felt that Qigong was pitiful, so they called this biscuit "light cake".

In Fuzhou, people usually call cakes without sesame seeds "light cakes" and cakes with sesame seeds "Fuqing cakes". But in Fuqing City, 60 kilometers away from Fuzhou, people call this kind of cake with sesame seeds on it "light cake". In terms of "relish", in comparison, the light cakes made by Fuqing people are slightly better.

Fuzhou people used to bake cakes with charcoal. Nowadays, in order to save trouble, most of them are baked in an electric oven. Fuqing people still keep their own way of making light cakes, which is both fresh and interesting. To put it mildly, it can be called a labor art that combines music and dance.

They are baking light cakes in a big barrel with a height of nearly two meters and a diameter of about one meter and covered with yellow mud. First, bundles of pine branches were used to ignite a raging fire in the cylinder, which made the cylinder wall "white" and only embers were left at the bottom of the cylinder. Then, two people cooperate to put their hands into the cylinder and stick them on the cylinder wall quickly and accurately. If they are slow, they are afraid of baking bubbles with bare arms. Because when baking light cakes, they are faced with a big cupping pot, so both of them are shirtless in winter and summer. One hand passes the embryo, and the other hand receives the embryo and puts it in the jar. They lean forward in tandem, are agile and cooperate tacitly. Coupled with the crackling sound of the paste cake, it seems to be accompanied by music, with a strong sense of rhythm. In less than ten minutes, hundreds of light cakes were all pasted, and then the cakes were slowly cooked with charcoal fire, which was really an eye-opener. The light cake baked in this vat is only golden yellow and very crisp.

Small shops selling light cakes in Fuzhou are all mixed with shops and workshops. Fuqing's light cakes are made by workshops and distributed to vendors for sale. So in Fuqing, stalls selling light cakes can be seen everywhere along the street. The light cakes piled up on the stall became a street scene in Fuqing.

Once upon a time, light cakes were eaten by ordinary people and were not allowed to be elegant. Maybe things have changed. Nowadays, hotels in Fuzhou also cut light cakes into clams, put them together with rotten meat, steamed meat, snow red and moss, and pour some vinegar and garlic juice as special snacks at the banquet.

No one ever thought that light cakes still have such scenery as today. (Text/Song Zhuping)

Fujian Snacks-Libing

The method is to soak rice and soybeans and grind them into pulp, and then use special long-handled spoons such as oyster meat, lean pork and celery to make the paste cake into a boiling oil pan and fry it. The finished product is round, crispy and fragrant, and the stuffing is fragrant. It can be eaten alone or as a side dish of porridge. If you eat it with fixed-edge paste, it is dry and thin, with strong and light taste and unique flavor.

Fujian snacks-frozen bamboo shoots

As long as you go to Xiamen, Xiamen people will definitely recommend "frozen bamboo shoots" to you because everyone lists it as the first flavor snack in Xiamen. Although "frozen bamboo shoots" are also listed as local specialty snacks in Zhangzhou, Zhangzhou and other coastal areas, they are still authentic in Haicang, Xiamen. There are three treasures in Haicang, one of which is "frozen bamboo shoots".

What makes Minnan people love "frozen bamboo shoots" so much? This kind of bamboo shoot was originally an annelid mollusk named "Starworm", which was wild in the tidal flat where salt and fresh water meet in coastal rivers. It contains gum and is two or three inches long. Its shape is rough and its color is dark brown. Thick as an index finger, thin as a rice straw, about the length of a thumb. It also dragged a "tail" one or two inches long and as thin as a matchstick. "Frozen bamboo shoots" are frozen products processed with it.

Bamboo shoots are caught out of the sand. They are stocked for a day to spit out sundries, and then boiled in a pot. Because this thing is as high in collagen as pigskin, sticky and then put in a small bowl. After natural cooling, it solidifies into a small bowl of "bamboo shoot jelly". They are all white, the color is crystal clear, the meat is clear, the taste is delicious, soft and smooth. With the above good soy sauce, northern vinegar, sweet noodle sauce, hot sauce, mustard, garlic, jellyfish and coriander, shredded white radish, shredded pepper, tomato slices, etc., it becomes a delicious flavor snack.

There are many ways to eat bamboo shoots. In addition to making "frozen bamboo shoots", it can also be fried and cooked, and it can also be cooked with ginseng and lean meat to make a medicated diet, which has the effect of tonifying kidney and strengthening yang.

Making frozen bamboo shoots is actually very simple. First soak the bamboo shoots in water, let them spit out the mud in their stomachs, then spread them on a slate to crush their stomachs, wash away the mud impurities left in their stomachs, and then add water and cook them in a pot for two or three minutes. After soaking, squeezing and boiling, finally, scooping it up and pouring it into a pre-prepared mold for cooling and molding.

Once upon a time, it was not easy to freeze "frozen bamboo shoots" in hot weather. Now that you have a refrigerator, you can do it on a hot day, and you can eat "frozen bamboo shoots" all year round. The "frozen bamboo shoots" with a diameter of more than one inch and a thickness of about half an inch are sold at a wholesale price of a few cents, which is cheap and delicious.

Minnan people have a song called "Wow, Frozen Bamboo Shoots" which is sung in Minnan dialect. The song sings: "Frozen bamboo shoots, frozen bamboo shoots, the best food is real Hong Kong (authentic), and feet (bottom) and cages (all) are really rare. It is unique in our hometown. " "Sour, sour, mustard, coriander, chicken, duck, fish and Ruan (I) are rare. I especially love the frozen bamboo shoots in my hometown. Wow, wow, I want to make frozen bamboo shoots. "

Production of frozen bamboo shoots

Ingredients (20 tablets): 500g of fresh sea bamboo shoots, 0g of refined salt10g.

Accessories: 4g of balsamic vinegar, 6g of soy sauce, 0g of garlic paste10g, 3g of shredded ginger.

prepare

1, continuously grind sea bamboo shoots with a stone hammer, and roll out all internal organs and sundries. Put the bamboo shoots in clear water, rinse the soil of the bamboo shoots and pick them up when they are white.

2. Put the pot on fire, pour 750g of water and sea bamboo shoots into the pot, add salt, and cook until cooked. When the gum is deep, pick up the soup, put it in a small porcelain bowl, leave it in the open air for the night, and naturally cool it into a solid (it will only condense in the refrigerator in summer).

3. Pick it out with bamboo sticks and eat it with vinegar, soy sauce, garlic paste, shredded ginger and other seasonings. Features: crystal clear, fresh and smooth, clearing heat and invigorating spleen, moistening lung.

Fujian snacks-finger food noodles

Hand-grabbed noodles are also called "dried bean noodles" in Zhangzhou dialect. This authentic snack is really eaten by hand. If it's unsanitary, of course, you can use chopsticks (forks will do), but it's not "local flavor".

Hand-grabbed noodles, like noodles, should also use alkaline noodles. Cook in a boiling water pot, take out and make pancakes with a diameter of about 15 cm. Take this one-sided cake in your hand, then spread it with sweet noodle sauce, peanut butter, sand tea sauce, Chili sauce, garlic sauce and mustard sauce, then put a fried dried bean curd on it, and then roll it up and dip it in vinegar sauce.

See so many kinds of sauce, dazzling? Peanut butter, Chili sauce and mustard sauce are all common, but sweet sauce, sand tea sauce and garlic sauce are still introduced: sweet sauce is made of starch, water and brown sugar while cooking and stirring; Garlic paste is made by mixing garlic paste with white sugar and white vinegar. Grinding raw materials such as peanuts, white sesame seeds, dried flat fish, dried shrimp, shredded coconut, onion, garlic, mustard, coriander, pepper, etc., boiling with oil and salt, and making golden and spicy sand tea sauce.

There is too much sauce in the dough roll, which will drip all the way in your hand. Not only should you eat fast, but you should also be careful with your clothes.

Fujian snacks-Dingbianhu

Breakfast commonly used by Fuzhou citizens. A clear soup made of clams, mushrooms, dried shrimps, onions, day lilies and ingredients is put in an iron pot and burned. When the upper part of the wok is heated, apply peanut oil on it, then evenly splash the prepared thick rice slurry around the inner edge, dry it, shovel it into the soup, and cook it for a while to make it soft, tender and fragrant. Almost every family in Fuzhou will make fixed-edge paste, and there are fixed-edge paste food stalls everywhere in the streets and lanes in the morning and evening. 196 1, Zhu De tasted the fixed-edge paste in Fuzhou, saying that such a simple raw material, such a simple preparation and such a simplified eating method have such attractive charm that it is really unforgettable after tasting.