What are the famous stir-fried dishes in Fujian?

There are many kinds of snacks in Fujian. Snack bars and food stalls all over the country often gather into a food market with local flavor snacks. It opens at dawn every day, and customers keep coming. All kinds of exquisite food are very attractive. The famous local snacks mainly includes: Qingming fruit, mung bean fruit, whole fish ball and swallow skin in Fuzhou; The small cooking of Minnan seafood is mainly based on various seafood treasures in coastal shoals. After careful stir-frying, with unique sweet, sour, salty and spicy ingredients, it is delicious, such as frozen bamboo shoots, fried oysters, scalded snails, horseshoe crab meat, etc., which are deeply loved by tourists at home and abroad and are well known. In addition, there are famous small gift products in southern Fujian, such as Qinglan School in Xiamen, fish skin peanuts, canned mushroom meat sauce, peanut crisp and so on. Quanzhou's meat dumplings, Shenhu water pills, Yuanxiao pills, Shishi sweet fruit, Anhai orange red cake, Muslim beef pot stickers, etc. Hand-grabbed noodles and spiced rolls in Zhangzhou; Sanming's smoked duck, egg yolk, fern beard bag, sesame salty cake, etc. Frozen Ficus pumila, Cucui cake, rat koji, etc. Suffering from southern diseases; Longyan's Baiqiehe chicken, salted peanuts and Jiupin; There are also eight dried in western Fujian (Changting dried bean curd, Liancheng dried sweet potato, Yongding dried vegetable, Shanghang dried radish, Wuping dried pig gall, Ninghua dried rat, Mingxi dried meat and Yong 'an dried bamboo shoots); Amorphophallus konjac and areca taro in Ningde; Putian Mazu cake, Xinghua powder and so on. These snacks are both sweet and salty, which are suitable for the combination of meat and vegetables, blending the flavors of various provinces and forming a unique system. They are regarded by tourists as unique snacks with Fujian characteristics and are deeply loved by domestic and foreign tourists. Eight Great Works in Western Fujian Eight Great Works in Western Fujian-Changting Dried Tofu Changting Dried Tofu "China's tofu is also delicious, ranking first in the world." This is the last sentence of "Redundant Words" written by Qu Qiubai in Changting Prison. Qu Qiubai's admiration for tofu is related to his frequent eating of Changting tofu in prison. According to Tian Yu, tofu was first invented by a warlock under Liu An (79- 122 BC), the king of Huainan in the Western Han Dynasty, with a history of more than 2,000 years. Changting dried bean curd began in the Kaiyuan period of the Tang Dynasty, with a history of 1200 years. The production method of Changting tofu is different from other areas. It is made by taking the acid slurry as the medium, properly controlling the heat when making, slowly injecting the acid slurry into the soybean milk with a big ladle, slowly solidifying the tofu, and then filtering. Therefore, Changting tofu is tender and delicious, neither sour nor bitter. Various foods made from it, such as Dongpo Tofu, Fermented Tofu, Silver Pouch, Tofu jiaozi, Shengman Pill, Huizhou Pill, etc. It has a unique flavor and cannot be eaten for a long time. Changting dried beancurd ranks first among the eight dried beancurd in Tingzhou, and is famous at home and abroad for its fine production, exquisite ingredients, unique flavor and delicious taste. When Zhu Liangzu, the general of Zhu Yuanzhang in the Ming Dynasty, led his troops to Tingzhou, he ate the dried tofu of Changting and was full of praise. At the end of Qing Dynasty, Qiu Hongde, general manager of Tingzhou Zuo Ying, was promoted to Ganzong by Taiwan Province Province, and he was very nostalgic for the dried tofu in his hometown, so he wrote and remitted money to his relatives who were good at making dried tofu in Hotan, asking him to go to Taiwan Province Province to specialize in dried tofu. There are many quaint and beautiful villages in Changting, which are located in the mountains. "Thousands of miles of Ti Ying are green and red, and the water town is full of wine flags." No matter how big or small the village is, there must always be a small shop selling dried tofu and wine. Simple local farmers, mushroom customers in Zhejiang, gold diggers in Jiangxi and travelers from all over the world all like to take a nap in hotels, sell a bowl of rice wine, buy a piece of dried bean curd, drink it slowly and chew it carefully. Dried bean curd is fragrant, salty, sweet and tough, with endless aftertaste. Bagan in western Fujian-Shanghang dried radish Shanghang dried radish Shanghang dried radish enjoyed a high reputation as early as the early Ming Dynasty, and it has a history of more than 500 years. Shanghang is the main radish producing area in western Fujian. Radishes produced in Shuinan, Zhang Tan and Tupu area near the suburbs are red and white, fresh, tender, crisp and sweet. The dried radish processed by this method has golden color, tender skin, crisp meat and sweet taste. You can stir-fry, stew, stir-fry, or soak and dilute, and then add sugar and sour vinegar as a banquet cold dish. Therefore, the history books record "best-selling Fujian and Guangdong". Dried radish is usually made in winter solstice, and it goes through three processes: drying, pickling and storage. Pull out the radish, wash it, dry it a little, put it in a big wooden barrel, cover it with a layer of radish and a layer of salt, then press a big stone, take it out to dry after a week, rub off the water, and then dry it until the water can't be squeezed out. Then, the salt water in the barrel is filtered and boiled, poured into the dried radish for soaking, rubbed once while it is hot, squeezed out the salt water and dried in the sun. When it turns golden yellow, put the dried radish into a clean urn for compaction, seal it with yellow mud, and take it out after half a year. This has become a unique dried radish in Shanghang. Bagan-Liancheng dried sweet potato is found in all counties in western Fujian, but Liancheng dried sweet potato is famous for its unique raw materials and production methods. It is made of sweet potato with red heart and planted in fields, rivers, Gele, Daping, Wu Li and Hongshan, so it is also called dried sweet potato with red heart. These villages have soft soil, moderate acid and alkali and suitable climate, which is very suitable for the growth of this red-hearted sweet potato. This dried sweet potato retains its natural color and quality, with yellow and red color, sweet taste, soft and chewy texture, and high glucose and vitamins A and B. It is usually made by steaming and peeling the whole sweet potato, then pressing and baking. After production, it can be kept for several years. It can be used as a snack or cut into small pieces, mixed with flour, eggs and spices, fried and dipped in rock sugar powder as a famous banquet dish. Therefore, Liancheng dried sweet potato is really a good gift for relatives and friends. Bagan-Yongding dried vegetables in western Fujian have a history of more than 400 years, which is not only famous inside and outside the province, but also influential among overseas Chinese in Nanyang. When Hu Wenhu lived in Nanyang, he often asked people to bring dried vegetables to his hometown. There are two kinds of dried vegetables in Yongding: dried beet and pickled cabbage. Dried beet is black and shiny, and tastes sweet and delicious. When making, first clean the fresh mustard, dry it in the sun for 1-2 days until the leaves are soft, then fumigate it in a steamer, steam it, dry it in the sun, and steam it after sun exposure. This is called "three steaming and three drying" for more than three times. Some finely processed ones need to be steamed and dried for seven times. Sauerkraut is yellow and brown in color and sour and sweet in taste. When making, clean fresh mustard firstly, then sun-soften and chop it up, add salt and knead it into an urn to make it sour, take it out for about a week, stew it dry, then put it in a steamer for fumigation, steam it dry, steam it again, sun-steam it again, steam it for more than two times and then store it. Yongding dried vegetables are delicious with meat fried, stewed, steamed and boiled.