Do we have any characteristics in Fujian, such as diet, folk houses and customs? Urgent! ! ! !

Fujian Snacks Encyclopedia Business Card Fujian Snacks-Yan Rou Fujian Snacks is a part of famous snacks in China, and its history can be traced back to before the Ming Dynasty. Some distinctive Fujian snacks include: mixed noodles, flat meat and so on. Especially Shaxian snacks in Fujian are found all over the country. This passage is a generation of fried noodles with flat meat swallow (meat swallow, flat food), fried noodles with flat meat, and white glutinous rice fish, white oyster cake, spring roll light cake, rice tofu, fermented rice cake, rice cake, rice tofu, hand-grabbed noodles, frozen bamboo shoots, horse ears, Package Ci Qixing fish balls, a kind of stuffed fish balls, which originated in the early Qing Dynasty. Most fish come from freshwater fish, eels and sharks. Chop them into minced meat, mix them with potato powder, make them into balls, and fill them with pork. After cooking in the soup, it floats and swings like stars in the sky, hence the name "Seven-Star Fish Pill". Fuzhou fish balls are characterized by stuffing, and solid Minnan fish balls have their own flavors without stuffing. Fuzhou fish balls can be eaten all over Taiwan Province Province and Fujian Province, and there are snack bars selling Fuzhou fish balls in Tsuen Wan. Jin Mu fish balls in Fuzhou are the most authentic fish balls. The statement of Jin Mu Fish Pills here is wrong. Jin Mu only makes meatballs, not fish balls. Fish balls are not elegant when they are authentic, but the time-honored brand still needs to be said. For example, in Yonghe, Fuzhou and other places, it is customary to "pack wine bags" when hosting a banquet. There are fish balls in the wine bag, and now there are small fish balls without stuffing. Flat Meat Swallow Flat Meat Swallow (short for Meat Swallow, flat food), a specialty of China and Fujian, is very common in Taiwan Province Province and Fujian, and is named after its shape like a swallow. Compared with jiaozi and Wonton, it is small. A method for make flat meat swallow includes clean fresh fish and pork belly, chopping them into mud, adding auxiliary materials and condiment, uniformly mixing them to make stuffing, cutting the meat swallow skin into 2-inch square pieces, holding the meat swallow skin in one hand, putting a proper amount of stuffing into the meat swallow skin with chopsticks in the other hand, closing and kneading them into a dovetail shape or a periwinkle shape (also called "Xiaochangchun"), or steaming them in a cage for 5 minutes with high fire, or pouring clear soup with good taste. Ordinary families can directly buy ready-made meat swallow skins, spread the dried meat swallow skins, spray a small amount of water to make them moist and soft, then wrap them with meat stuffing and cook them in soup. Meat Swallow Skin (hereinafter referred to as swallow skin), commonly known as flat skin, is made of lean meat from pig's front and rear legs by hand with starch and salt. It is as thin as white paper and white in color. Fuzhou meat swallow skin system was founded by Wang Shitong. Wang Shitong, nicknamed Qingshui, is a native of Fuzhou. He used to be a peddler selling local products. Later, watching meat swallowing skin in Pucheng was very popular. He learned manufacturing technology from local masters, returned to Fuzhou in Guangxu period of Qing Dynasty, and opened Juji Qingshui Meat Swallow Shop in front of Haiphong. In order to facilitate carrying and expand sales, he studied hard in Xuantong for three years (19 1 1) and made dried swallowskin. Since then, Fuzhou meat swallow skin has been exported to Nanyang and all over the world. According to legend, as early as the Jiajing period of the Ming Dynasty, there was an old man who retired from his hometown in Pucheng County, Fujian Province. He lived in a mountainous area and ate too many delicacies and found it boring. So, his chef picked up the thin pork leg, beat it into a paste with a wooden stick, mixed with a proper amount of sweet potato powder, rolled it into small pieces as thin as paper, cut it into small pieces three inches square, wrapped it with meat, made it into a flat food, and cooked it with soup. The suggestion only felt that his mouth was slippery and crisp, and he even called "great, great" and asked what dessert it was. The chef just said "flat-fleshed swallow" because of its shape. After the flat meat swallow is cooked with duck eggs, duck eggs are homophonic with "restraining chaos" and "restraining waves" in Fuzhou dialect, which means "Taiping" and is also called "Taiping Yan". "Taiping Banquet" is a famous local snack in Fuzhou and a festive dish in Fuzhou customs. Fuzhou people will eat "Taiping Banquet" on holidays, weddings, funerals and celebrations. When friends and relatives get together, they will also use their own "Taiping" and "Taiping", so "nothing can be done without a banquet, and nothing can be done without a banquet." Therefore, the meat swallow has become a gift, which is deeply loved by Fuzhou people, including overseas folks. 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 Quanzhou, Zhangzhou and other coastal areas have also listed "frozen bamboo shoots" as local specialty snacks, it is quite authentic to say that there are three treasures in Haicang, Xiamen, one of which is "frozen bamboo shoots". What exactly is the frozen bamboo shoot "frozen bamboo shoot" that makes Minnan people love it 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, two or three inches long, rough in shape and 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. " The main ingredients of frozen bamboo shoots (making 20 slices) are fresh sea bamboo shoots 500g and refined salt 10g. Accessories: 4g of balsamic vinegar, 6g of soy sauce, 0g of garlic paste10g, 3g of shredded ginger. Methods: 1. Use a stone hammer to grind the sea mud bamboo shoots continuously, and roll out all the 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, take out 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. Dingbian Paste Dingbian Paste (also known as pot stickers), a well-known food in Fujian, is a good local breakfast patty, which has spread to Taiwan Province Province and other places. It is made by grinding rice into thick slurry with clear water, spreading it on the side of the pot, shoveling it into the half-cooked shrimp soup and cooking it. Fixed-edge paste is rich and varied in Fuzhou flavor snacks, among which fixed-edge paste has become a famous flavor snack in Fuzhou and a special symbol of Fuzhou. Anyone who grows up in Fuzhou or lives in Fuzhou for a long time loves to eat it. Fuzhou people who have left their hometown and lived abroad will feel as if they have seen the "beautiful image" of their hometown with their own eyes when they hear the word "Dingbian Paste" in a foreign country, and become a kind of flavor snack that loves their ancestors and their hometown. Practice: Soak rice in clear water for 2 hours, wash it, scoop it up, add clear water and grind it into thick slurry. Put the shrimp skin into a small gauze bag, seal it, put it in a pot, add water and boil it over medium heat to make shrimp soup. Soak, air dry and wash; Removing impurities from dried clove fish; Soak mushrooms, wash and cut into strips; Wash onion and garlic, cut into sections and cook in oil pan. Paste making. Add1000g of water to the pot. When the fire reaches 70% heat, evenly spread a circle of peanut oil on the inside of the cauldron, then pour a bowl of rice paste (about 800g) around the cauldron from left to right, cover the lid tightly, and uncover it later. After the rice paste on the cauldron is cooked, roll it up and shovel it into the hot pot with a spatula. At this time, add 500 grams of water to the pot, and pour the rice slurry around several times according to this method. Add shrimp skin, shrimp oil and other auxiliary materials into the pot, cook them together, adjust the taste, put them into a bowl and make a fixed edge paste. The invention has excellent material selection and unique manufacturing method. It looks golden and pleasing to the eye, smells fragrant and attractive, and tastes crisp and delicious, far from being comparable to Sichuan sesame cakes and northern sesame cakes. Light cake is made of refined flour as the main raw material, with appropriate amount of salt and alkali, kneaded into dough with water, kneaded into a cake shape, patted with sesame seeds, punched in the middle, put into a special cake oven baked in advance, and then baked with newly picked pine needles until crisp, and shoveled out. Fuqing light cake, a special method, has a history of 400 years. According to legend, during the Jiajing period of the Ming Dynasty, Qi Jiguang led troops to Fuqing to pacify the Japanese invaders. In order to attack the enemy in time and annihilate the enemy, the army often does not make a fire to cook, while the soldiers of Qijiajun make their own biscuits as dry food in the north. This kind of sesame seed cake is the embryonic form of Fuqing light cake. Later, the soldiers found that although sesame seed cake can satisfy hunger, it is easy to get angry when eaten too much, which is difficult to digest and often leads to constipation. Smart Fuqing people add salt to the dough to improve the taste, add alkali to help digestion, pat sesame seeds to moisten the stomach and dry the fire. This kind of improved scones became the favorite dry food of the soldiers of the Qijia Army, and made great contributions to destroying the enemies of the Tian Niu stronghold of the Qijia Army. In order to commemorate Qi Jiguang's recumbent achievement, people call this kind of scones light cakes. It is said that many talented Fuqing light cake chefs can bake this crisp and fragrant Fuqing cake only in Fuqing. Once they left Fuqing to bake in other places, the cakes were not so crispy. Some people say that this is related to the water quality in Fuqing, while others say that only pine needles collected from Fuqing Mountain can be used as fuel to bake such fragrant cakes. 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 paste 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-two years of Jiajing in Ming Dynasty (AD 1563), Qi Jiguang led an army into Fujian to pursue and annihilate the enemy. He didn't want it to rain, and the army couldn't afford a stove, so Qi Jiguang ordered a simple biscuit to be baked and hung 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. Guangbing, a special snack in Fujian (15)

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