What special food can I eat when traveling in Xiamen?

When traveling in Xiamen, the special foods you can eat are: Satie noodles, fried oysters, fixed-edge paste, roasted meat dumplings and Buddha jumping over the wall.

1, Satay Noodles: The soup base of Satay Noodles is boiled. The soup base is very fragrant and sweet, and it will be slightly spicy. There is a strong flavor of sesame paste, and the cooked noodles are also very strong. Delicious but not greasy, the taste is endless. Once eaten, people will never forget it. You must not miss a trip to Xiamen.

2. Crayfish stir-frying: Xiamen people who live along the coast like to eat oysters, and there are many ways to stir-fry. Besides cooking noodles, they also like to fry noodles into oyster cakes. This is also a special snack in Xiamen. Choose fresh and fat oysters, wash them, stir them with green garlic sauce and sweet potato powder, pour them into the pot and fry them until brown. Finally, add the broken eggs to make the stuffing crisp.

3. Fixed-edge paste: Fixed-edge paste is a good local breakfast in Xiamen. It takes clam juice as soup, puts it in a pot and boils it to get its delicate flavor, then pours the ground rice paste along the pot edge, scalds the rice paste until the pot edge is dry, then scrapes it into the soup with a spatula, and adds seasonings such as celery, onion, shrimp, dried fish, small intestine, clams, mushrooms and Chinese cabbage.

4. Barbecued pork bun: Barbecued pork bun is one of the three treasures of Xiamen cuisine, made of mushrooms, shrimps, taro, chestnuts, pork and glutinous rice. When making, soak glutinous rice, dry it, mix it with marinated soup and scallion oil, fry it in a pot until it is dry and loose, then stir it evenly with braised pork and raw chestnuts, wrap it with bamboo leaves and cook it until it is rotten.

5. Buddha jumping wall: Buddha jumping wall, also known as Fushouquan, is a famous dish in Fuzhou, Fujian Province. It is said that this dish was developed by Zheng Chunfa, the owner of Juchunyuan Restaurant in Fuzhou, during Daoguang period of Qing Dynasty. Buddha jumping wall is generally made by gathering abalone, sea cucumber, fish lips, yak hide glue, Pleurotus eryngii, beef tendon, mushrooms, cuttlefish, scallops and quail eggs, adding broth and Fujian old wine, and simmering with slow fire.