What is the specialty of Jinjiang?

When traveling, you should put good food first, and pay attention to what you eat and bring. So, what is the specialty of Jinjiang? The following is a specific introduction, welcome to read and understand.

Shenhu peanut

Shenhu Peanut is a specialty of shen hu zhen, Jinjiang, Quanzhou, Fujian. Peanut, formerly known as groundnut, is a kind of abundant and widely consumed nut in China, also known as "longevity fruit" and "cajanus cajan". It belongs to the genus Panicum in Rosaceae and Leguminosae, with erect or creeping stems, 30-80 cm long, wings separated from keel, pod length of 2-5 cm, width of 1- 1.3 cm, swelling, thick pods, and flowering in June-August. Mainly distributed in Brazil, China, Egypt and other places. It can be used as raw material for cosmetics such as soap and hair tonic.

Hu Kun Tang Yu

Shenhu Tangtaro is a specialty of shen hu zhen in Jinjiang, Quanzhou, Fujian. Sugar taro tuber tastes sweet and delicious, and it is a good seasoning. The content of inulin in tuber is high, and fructose after inulin hydrolysis is used in medicine and making candy and cakes. The aboveground stems, leaves and underground tubers of Jin Ya sugar taro are rich in nutrition and are excellent livestock feed. In summer and autumn, the top of the plant is covered with yellow flowers, which look like chrysanthemums and have the function of beautifying the house. How to eat: mainly wash, peel and cook or cook porridge, and pickle after washing; Dried sugar taro. China's way of eating is steaming or boiling, and it can be dipped in sugar instead of grain.

Shenhu dried squid

Shenzhen and Shanghai dried squid is a specialty of shen hu zhen in Jinjiang, Quanzhou, Fujian. Dried squid is made of fresh sea fish and dried cuttlefish. Fresh and tender meat, rich in nutrition, known as seafood. Thousands of years ago, China ancient books recorded that soft Dani was similar to squid, but it had no bones, and people paid more attention to it. "According to the determination, the edible part of dried squid is 95%, which is more than that of dried cuttlefish 13%. The content of protein per100g is 65.9%, which is 27.8g more than that of dried cuttlefish. The heat is 3 16 kcal, which is 42 kcal higher than that of dried cuttlefish. Dried squid also contains carbohydrates, calcium, phosphorus, iron and other nutrients, which is one of the bulk seafood exported by China and exported to Japan, Eastern Europe, Africa and other places.

Deep Hubarang chest

Shenhu Balang bacon bread is a specialty of shen hu zhen in Jinjiang, Quanzhou, Fujian. Balang is a fish of Spinibarbus, which is a common name. The body is spindle-shaped, slightly flat on the side, blue-green on the back, silvery white on the abdomen, and a black spot on the rear edge of the branchial lid bone. Distributed in Atlantic Ocean, Indian Ocean, tropical Pacific Ocean, Taiwan Province Province and South China Sea Islands. Balang fish is the name of Chaoshan people in Fujian and Guangdong, and its scientific name is blue round sole, which is a kind of pelagic fish in warm water near the sea. Balang fish is a traditional fish, and Minnan people have been eating Balang fish for a hundred years. Brown fish has been cooked for a long time, with strong texture and long taste, and it is particularly powerful to chew. Balang fish is very prolific. In addition to frozen export, it can also be cooked and dried to make preserved fruit. In summer, bluefish are dried everywhere in Shenzhen-Shanghai Peninsula. The air smells of fish.

Porphyra shenhu

Deep Shanghai Porphyra is a specialty of shen hu zhen, Jinjiang, Quanzhou, Fujian. Porphyra is simple in shape and consists of three parts: a disc-shaped fixer, a handle and a blade. Leaves are single or branched membranous bodies composed of 1 layer cells (a few species have 2 or 3 layers), and their length varies from several centimeters to several meters according to different species. Contains chlorophyll, carotene, lutein, phycoerythrin, phycocyanin and other pigments. Because of their different content ratios, different kinds of laver show purple, blue-green, brownish red, brownish green and other colors.

Yakou peanut

Yakou peanut is a specialty of Yakou in Longhu Township, Jinjiang County. It selects excellent peanut varieties "Little Ryukyu" and "Middle Ryukyu" and plants them in the sand. The shell surface color is white, and the pattern inside the shell is natural and clear. When harvesting, select its full pods, wash them, add appropriate amount of water and salt to cook, and the heat should be fierce and pure. When they are ripe, turn them over and dry them in the sun. The peanuts in Yakou are crispy, salty and light, delicious and never tire of eating them. Products are exported in large quantities and enjoy a good reputation at home and abroad. Yakou peanut is a small and medium-sized peanut with neat pods, uniform size, full shell, clear reticulation, crisp and delicious nuts, fine and slag-free, and good taste. Crude protein content is 8~ 15%, crude fat content 12~ 15%, potassium content is 600~700mg/ 100g, and unsaturated fatty acid content is 60~70%.

Shrimp in the depths of Shanghai

Shrimp from Shenzhen and Shanghai is a specialty of shen hu zhen in Jinjiang, Quanzhou, Fujian. Dried shrimp, that is, dried shrimp products Shrimp has high nutritional value. The results showed that every100g of shrimp meat contained 20.6g of protein, fat, ash, calcium, phosphorus, iron, vitamins and riboflavin, as well as tropomyosin and paramyosin. Therefore, it has the functions of tonifying kidney and strengthening yang, nourishing yin and strengthening bones, calming the heart and calming the nerves. Can be used for treating hand and foot convulsion, skin ulcer, chicken pox, bone pain, bone tuberculosis and other diseases.

Shenhu fish balls

Shenhu Fish Pill is a traditional famous spot in Jinjiang. Its shape is round, block or fish. It has the characteristics of white and bright color, strong expansion in the pot, soft texture and delicious and delicate entrance. It is made by chopping and mashing eel, mackerel and other fine fish and stirring with sweet potato powder. (Jinjiang) Shenhu Fish Pill is the traditional name of Jinjiang. Its shape is round, block or fish. It has the characteristics of bright white color, strong pot swelling, soft texture, delicious and delicate entrance, tough and white, not easy to deteriorate and soft and crisp entrance. Because the fish balls made here are not only exquisite in craftsmanship, but also pure in materials. It is made by chopping and mashing eel, mackerel and other fine fish and mixing them with sweet potato powder. In addition, the meat and bone broth is cooked with oil onions and lean meat. After cooking, Tianjin, which is fragrant, tastes delicious.

Anhai bamboo shoot jelly

Bamboo shoots are coelenterates that grow on the beach by the sea. Its scientific name is "Starworm". It is 3~5 cm long and has all the five organs, which can be eaten all over the body. Ming Tu Benjun's Misunderstanding in Fujian: "It is as small as a bamboo shoot, born in the river, ugly and sweet, and it is a native bamboo shoot." Xiao Min Ji by Zhou Lianggong in the early Qing Dynasty: "I used to eat frozen bamboo shoots in Fujian, and the taste was very different. But I heard that it was born by the sea and looks like an earthworm. I took cold well water and cooked it with bamboo shoots. My collagen melts in boiling water to form a sticky paste, which is then put into a small cup. It becomes frozen after cooling, sweet and delicious. "

Fujian longan

Longan is also called longan. Fujian is the main producing area of longan in China, with the output accounting for more than half. The longan produced in Tongan, Jinjiang, Putian, Xianyou, Nan 'an and Quanzhou in Fujian is the most famous. Longan is extremely rich in nutrition, which has the effects of appetizing, strengthening the spleen, enriching blood and calming the nerves.

Shenhu potato kernel soup

Shenhu Potato Rentang is a specialty of shen hu zhen in Jinjiang, Quanzhou, Fujian. South Fujian is rich in peanuts (potatoes). Peanut is not only a nutritious food, but also a health medicine with high medicinal value. Chinese medicine believes that peanuts have the effects of pleasing the spleen and stomach, moistening the lungs and resolving phlegm, nourishing and regulating qi, clearing the throat and stopping malaria. There is a local agricultural proverb: "Three innovations on June 19th", and the new peanut is one of the three innovations. There are peanut soup in dessert stalls all over the country all year round, but it is not as fresh and delicious as the peanut soup in July and August of the old calendar. Both Shenzhen people and Shanghai people have some ingenuity and creativity in making potato soup. The peeled peanuts should be full, the defective ones should be removed, and then the film should be washed with boiling water.

Jinjiang longhu turtle

Jinjiang Longhu soft-shelled turtle is a specialty of longhu town, Jinjiang City, Quanzhou City, Fujian Province. Longhu soft-shelled turtle is usually eaten together with traditional Chinese medicine "Siwutang" and "Bazhen" stew soup, which is delicious and extremely nutritious, and has the effect of nourishing yin and tonifying kidney. Longhu Lake in Jinjiang is the largest freshwater lake in our province, with a total area of more than 2,800 mu. Due to the unique natural conditions and good ecological environment, the aquatic products produced in Longhu are of excellent quality and unique flavor, especially the soft-shelled turtle, perch and eel in Longhu, which are known as the "Three Treasures of Longhu". Longhu scarab grows in Longhu (the third largest natural lake in Fujian), a freshwater lake in Jinjiang, and is famous for its "Phnom Penh" on its shell. Longhu soft-shelled turtle lurks in the sediment at the bottom of the lake. After long-term friction, its shell has formed a circle of golden luster.

Jiangmu duck

Quanzhou people buy chickens, ducks, shrimps and crabs for the winter, and it is convenient to buy ready-made ginger and ducks. The ginger duck in Quanzhou comes from Zhangzhou and Xiamen respectively, which is a must for Fujian cuisine. Ginger duck has three flavors: salty, light and spicy. The method is to boil with strong fire, then stew with warm fire, make up the medicine and turn the pot over three times. The pot is oily but not greasy, with unique taste and overflowing fragrance. Quanzhou must taste delicious food. Ginger duck, as a traditional food in Quanzhou, has been thoroughly integrated into the food culture of Quanzhou and even Fujian and Taiwan. Ginger duck, as a favorite dish, has become a beautiful landscape on the table.

Longhu eel

Longhu eel is a specialty of longhu town in Jinjiang City, Quanzhou City, Fujian Province. Longhu eel is delicious and nutritious, and has the functions of strengthening body, enriching blood and nourishing. Longhu eel is one of the specialties of Longhu Lake in longhu town, Jinjiang City. Often inhabit lake sediments or crevices in rocks, do not sleep at night and swim quickly. Its uniqueness lies in the gold pattern in the shape of a square brick on its back. Longhu eel is delicious and nutritious, and has the functions of strengthening body, enriching blood and nourishing. Eating when children are toddlers can strengthen their strength and walk healthily. It is also precious because there is only one soft thorn in the whole body, and there are no other fine thorns. When cooking in sections, the meat suddenly bursts open, the skin is tight, the fragrance is delicious, and it is extremely delicious. It is a treasure on the table.

Five-color shredded pork

The local characteristics of Fujian cuisine belong to the type of cuisine. The basic characteristics are exquisite knife work, even silk, bright color and fresh and smooth taste. The basic materials are pork tenderloin 400g, green pepper 50g, egg white 2g, onion10g, refined salt 3g, Shaoxing wine15g, monosodium glutamate 2g, wet starch 40g, cooked lard1000g, and salt, wine and egg white are added to the tenderloin shreds (the actual dosage is 50. Heat the oil pan to 40% heat, first add shredded pork, then add shredded pepper, and drain. Leave a little oil in the original pot, fry the shallots, remove them, add shredded pork and seasoning, stir well and serve.

Longhu perch

Longhu perch is a specialty of longhu town, Jinjiang City, Quanzhou City, Fujian Province. Longhu eel is not only sweet, but also has the function of nourishing blood and nourishing yin. Longhu perch is produced in longhu town, Jinjiang City. Minnan chefs use a few slices of ginger to make soup. The soup is milky white and contains much gum, so it is a precious tonic. Perch breeds in rivers and lakes, where seawater and fresh water meet in offshore waters. The fish is silver-gray, with a huge mouth, fine scales and black spots on the dorsal fin. It is fierce and eats other fish. Longhu perch can be compared with Songjiang perch, which is famous in China. Songjiang perch has four gills and Longhu perch has four and a half gills, but the meat is tender and rich in fat, and the taste of fish is different from that of perch in other places.

Lingshui mustard tuber

Jinjiang traditional cuisine. It is named after it is produced in Lingshui, Anhai. Using white radish as raw material, cut into blocks or strips, dried in the sun, put in a pottery jar, add a proper amount of salt and red soil, and seal for three or four months before eating. According to legend, during the Wanli period of the Ming Dynasty (1573- 1620), Wu Chunfu, a villager, entered the DPRK as an official, took Lingshui preserved vegetables to North Korea and distributed them to his colleagues, which was well received and then presented to the emperor, who praised him. He was designated as a duty-free food and sold all over the country. In the past 300 years, the output has been increasing day by day, which has become a delicious meal for people.

;