What snacks in Fujian are the best? `

There are many kinds of flavor snacks in Fujian. Snack shops and stalls spread all over the country often converge into food markets with local flavor snacks. Every day, when the dawn dawns, it opens for business, and customers come in droves. All kinds of exquisite food < P > are fragrant and attractive. Famous local snacks mainly include: Qingming fruit, mung bean fruit, fish balls and swallow skin in Fuzhou < P >; The small cooking of seafood in southern Fujian is based on all kinds of seafood treasures

on the coastal shoals. Through careful small cooking, with unique sweet, sour, salty, fragrant and spicy ingredients, it can be called delicious, such as frozen bamboo shoots, fried oysters, scalded snails and horseshoe crab meat, which are all visited by tourists at home and abroad

. In addition, there are famous small ritual products in southern Fujian, such as Qinglan pie, fish < P > skin peanuts, canned mushroom meat sauce, peanut crisp and so on in Xiamen. Quanzhou's meat dumplings, Shenhu water pills, Yuanxiao pills, Shishi sweet < P > fruit, Anhai orange red cake, Muslim beef pot stickers, etc. Hand-grabbed noodles and spiced rolls in Zhangzhou; Sanming's smoked duck, egg

glutinous rice, fern beard bag, sesame salty cake, etc. Ficus pumila frozen, Kukui cake, rat koji, etc. with southern disease; Longyan's Baijian River field

chicken, salted peanuts, rinse nine products, etc. There are also Bagan in western Fujian (Changting Dried Tofu, Liancheng Dried Sweet Potato, Yongding Dried Vegetable < P >, Shanghang Dried Radish, Wuping Dried Pig Gallbladder, Ninghua Dried Mouse, Mingxi Dried Meat and Yong 'an Dried Bamboo Shoots); Amorphophallus konjac and areca taro in Ningde < P >; Putian Mazu cake, Xinghua powder and so on. These snacks are all sweet and salty

, and meat and vegetarian are suitable. They combine the flavors of various provinces and form a unique system. They have been recognized by tourists as unique snacks with Fujian characteristics, and are well received by tourists at home and abroad.

Bagan in western Fujian

Bagan in western Fujian-Changting Dried Tofu

Changting Dried Tofu

"Tofu in China is also very delicious, ranking first in the world." This is the last sentence of "superfluous words" written by Qu Qiubai in Changting prison. Qu Qiubai's praise of tofu is related to his frequent eating of Changting tofu in prison. According to

Tian Lu Zhi Yu, tofu was first created by a warlock under Liu An, King of Huainan in the Western Han Dynasty (79-122 BC), and it has a history of more than 2, years. Changting dried tofu began in the Kaiyuan period of the Tang Dynasty, with a history of more than 1,2 years. The

making method of Changting Tofu is different from other areas. It uses the sour pulp as the medium, properly controls the heat when making, and slowly injects the sour pulp into the soybean milk

with a large ladle to make the bean curd slowly coagulate, and then filters and presses it. Therefore, Changting tofu is fresh and delicious, neither sour nor bitter

, and various foods made from it, such as Dongpo tofu, stuffed tofu, silver purse, bean curd dumplings, raw and full pills, Huizhou pills, etc.

, have unique flavor and can be eaten for a long time. The Changting dried bean curd, which ranks first among the eight dried beans in Tingzhou, is famous at home and abroad, especially for its fine production, exquisite ingredients, unique flavor and delicious taste. Zhu liangzu, the general of Zhu Yuanzhang in the Ming dynasty, led troops to Tingzhou, and after eating the dried tofu of Chang

Ting, he praised it greatly. At the end of the Qing Dynasty, after Qiu Hongde, the general manager of Tingzhou Zuoying, transferred Taiwan Province to Qianzong, he was nostalgic for the dried beans in his hometown, so he wrote and remitted the money to his relatives who were good at making dried bean curd, and invited him to go to Taiwan Province to specialize in dried bean curd. There are

many quaint and beautiful villages in Changting, which are located in the mountains. "Thousands of miles of yingti are green and red, and the water village is full of wine flags." No matter the size of the village,

there must be small shops run by dried bean curd and wine. Local simple farmers, mushroom customers in Zhejiang,

gold diggers in Jiangxi and travelers from all over the world all like to sell a bowl of rice wine, buy a piece of dried bean curd, drink slowly and chew

after taking a nap in the hotel. Dried bean curd is fragrant, salty, sweet and tough, which is memorable.

Bagan-Shanghang Radish Dried in West Fujian

Shanghang Radish Dried

Shanghang Radish Dried was famous as early as the early Ming Dynasty, with a history of more than 5 years.

Shanghang is the main radish producing area in western Fujian. Radishes produced in Shuinan, Zhangtan and Tupu near the suburbs are red and white < P >, which are fresh, crisp and sweet. The dried radish processed by this method has golden color, tender skin and crisp meat, and sweet flavor < P >. It can be fried, stewed and fried, or soaked and diluted, and then added with white sugar and sour vinegar as a banquet cold dish. Therefore, historical records

list it as "best-selling in Fujian and Guangdong".

Dried radish is usually made around the winter solstice, and it has to go through three processes: drying, salting and storing. 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 on a big stone, take out

one week later and dry it, rub off the water, and then dry it until the water can't be squeezed out. Then filter and boil the salt water in the barrel, pour in the dried radish, soak it, rub it again while it is hot, squeeze out the salt water and dry it in the sun. When it turns golden yellow, put the dried radish into a clean urn, seal it with yellow mud, and take it out after half a year. In this way, it becomes Shanghang dried radish with unique flavor < P >.

Bagan-Liancheng dried sweet potato in western Fujian

Liancheng dried sweet potato

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 cultivated in

Getian, Gechuan, Jiele, Daping, Liwu, Hongshan and other places, so it is also called

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 kind of dried sweet potato

retains its natural color and quality, its color is yellow and red, its taste is fragrant and sweet, its texture is soft and chewy, and it also has

high contents of glucose and vitamins A and B.

generally, the whole sweet potato is steamed and peeled, then pressed and baked. After it is made, it can be preserved for several years < P >. It can be used as a snack or cut into small pieces, mixed with flour, eggs and spices, fried and stained with rock sugar powder as a famous dish for banquet < P >. Therefore, Liancheng dried sweet potato is really a good gift for friends and relatives.

Bagan-Yongding Dried Vegetable in western Fujian

Yongding Dried Vegetable

Yongding Dried Vegetable has a history of more than 4 years, which is not only famous inside and outside the province, but also influential among overseas Chinese in Southeast Asia. When Hu Wenhu, the King of Tiger Balm, lived in Nanyang, he often asked people to bring dried vegetables to his hometown.

there are two kinds of Yongding dried vegetables: beet dried and pickled cabbage dried. Dried beet is black and shiny, and tastes sweet and delicious. When making,

first clean the fresh mustard, sun it for 1-2 days until the leaves are soft, then fumigate it in a steamer, steam it, sun it again, and steam it again after sun exposure, and so on

for more than three times, which is called "three steaming and three sun exposure". Some finely processed ones need to be steamed and dried seven times. The dry color of pickled cabbage is yellow and brown < P >, and the taste is sour and sweet. When making, clean the fresh mustard firstly, then sun-soften and chop it, add salt and knead it in an urn to make it sour

, take it out for about a week, stew and dry it, then fumigate it in a steamer, steam it, dry it, steam it again after sun-drying, steam it for more than two times, and then collect it

.

Yongding dried vegetables are delicious with meat fried, stewed, steamed and boiled.