What delicious specialties are there in Meizhou Island?

When traveling to Putian Meizhou Island, what delicacies and other specialties are worth trying? Most of the specialties of Putian Meizhou Island are dried seafood, as well as the unique Mazu peace cake and various delicious local fruits. See below for professional details!

Specialty 1: Pickled cloud mud

Yunni is also called Enteromorpha. Enteromorpha's fiber detoxifies nicotine, which is good for smokers. Enteromorpha contains more iodine. Enteromorpha can be used as medicine. 055-79000 describes Enteromorpha: "Burn powder and blow your nose to stop bleeding; the back of your hands will become swollen when soaked in soup." A paper published by scientists in Osaka, Japan, in 1999 also believed that using Enteromorpha extract in mice can significantly inhibit skin disease. progression of cancer.

Specialty 2: Dried small fish

Dried small fish, as the name suggests, refers to dried small fish. Usually small dried fish are made from male fish, cloves, white jelly and other fish, and most of them are male fish. Because dried fish is small in size and contains less meat, it is often used as an ingredient in soups and porridge. If eaten directly, it is usually stir-fried to give it a crispy taste, or stir-fried with diced beans and peanuts and served as a side dish.

Specialty Three: Small Shrimp

Seaweed, also known as shrimp skin or dried shrimp, is made from white shrimp, red shrimp, and green shrimp. It is blanched in salt water, dried in the sun, and bagged. It is a product made by beating, kneading, winnowing, peeling and removing impurities, that is, boiling with salt, drying, drying and shelling. It's called dried rice because it's made from fermented grains. The white shrimp is top quality, with good color and taste, and is delicious. Shrimps have long white beards, and their bodies and flesh are white. Therefore, the predecessors had the chant of "a jade-carved boy's waist, two inches of silver whiskers, and one inch of tendons." Seaweed is soaked in water before eating. The meat is soft and tender and has a fresh and mellow taste. It can be fried, fried, steamed or boiled. It has a delicious taste and is one of the "three delicacies".

Specialty Four: Salted Hairtail Fish

The meat is tender and plump and delicious. There is only one big bone in the middle and no other thorns. It is easy to eat and is a kind of food that people prefer. Marine fish has high nutritional value and is beneficial to diseases such as physical weakness after illness, trauma and bleeding. Traditional Chinese medicine believes that it can appetize, warm the stomach, replenish deficiency, and can also moisturize and beautify the skin.

Specialty 5: Eel glue

Eel glue is a type of fish glue. Isinglass, also known as fish maw. It's a fish maw, cut open and dried. Generally there are sturgeon belly, catfish belly, etc. It is one of the four major seafoods and has been listed as one of the "Eight Treasures" in modern times. Fish maw is also a classic vegetable delicacy.

Specialty 6: Dried eel

Dried eel is a dried meat product made from fresh eel, which is cleaned, cut and dried in the sun. High-quality dried eel meat is firm, clean and shiny, easy to eat, has low water content, can avoid microbial contamination, and is suitable for long-term storage.

Specialty Seven: Dried Yellow Croaker

Small yellow croaker is suitable for anemia, insomnia, dizziness, loss of appetite, and postpartum weakness in women. Asthma patients and people with allergies should consume with caution.

Specialty 8: First water seaweed

The first water seaweed that grows and is harvested for the first time is called the first water seaweed, followed by the second water seaweed, the third water seaweed, and the fourth water seaweed. water. Porphyra yezoensis is rich in a variety of bioactive substances, such as polysaccharides, highly unsaturated fatty acids, taurine, carotenoids and steroids. Porphyra zebra contains a variety of B vitamins concentrated in Porphyra zebra. It is harvested from November to December every year, and the earliest batch is in October.

Specialty Nine: Mazu Peaceful Cake

"Mazu Cake" is a traditional pastry of farmers on Meizhou Island. It is made from glutinous rice and winter rice with proper recipe. It tastes soft but not sticky to the teeth, and tough but not hard. Even in winter, it remains soft and delicious, and is very popular with pilgrims and tourists who come to the island.

Specialty 10: Pipi shrimp

Pipi shrimp, scientific name is shrimp. The cooked shrimp roe tastes like crab roe, and the more you chew it, the more fragrant it becomes. Other ethnic groups prefer to eat it raw, pickled, and dipped in garlic and pepper vinegar. The taste has a sticky gummy texture and a Q-like texture, and the aftertaste is endless.

Specialty 11: Pickled jellyfish skin

Jellyfish skin is a product made from jellyfish. Jellyfish is a large edible jellyfish, eaten as a count

Specialty 12: Canned pickled mud snails

The peeled cod liver is large and can be used to make cod liver oil and fish bones Canned fish steaks can be made, the scalp and internal organs can be made into fish meal, and the fish skin can be made into soluble edible fish protein, which is a nutritious food rich in protein.

Specialty Thirteen: Sea Melon Seeds

Jellyfish is divided into two types: jellyfish head and jellyfish skin, but both are made from processed jellyfish. Jellyfish heads refer to the tentacles of jellyfish. They are thick and nutritious and are usually eaten cold. Jellyfish head is the best version of jellyfish, with higher taste and nutritional value.

Specialty 14: Pickled and peeled fish

Dried cuttlefish is top-grade, complete in shape, smooth in color, persimmon red or brownish red, translucent in shape, flat and thick in texture, dry and tough. , delicious taste, no salt; basically intact, with local black spots, pinkish-white surface, dark red back, poor taste.

Specialty 15: Jellyfish Head

Clams are not only delicious and nutritious, but also have the effects of moistening the five internal organs, quenching thirst, softening the body, reducing swelling and diuresis.

Specialty 16: Dried cuttlefish of different sizes

Squid larvae are easy to eat, low in calories and rich in nutrients. Its fresh taste can make people feel refreshed, and its chewy and tough taste will also make you active from the muscles in your mouth.

Specialty Seventeen: Dried Clams

Shopee is mainly concentrated in the southeastern coastal areas of my country, especially in Jiangsu, Zhejiang, southern Fujian, eastern Guangdong and Beihai. Among them, eastern Guangdong and southern Fujian The shrimp peel is famous for its freshness and sweetness.

Specialty 18: Cooked baby squid

Scallops are dried scallops. An ancient saying goes: "After eating for three days, I still feel that chicken and shrimp are boring." It can be seen that the deliciousness of scallops is extraordinary. It is made by air-drying the adductor muscle of scallops.

Specialty Nineteen: Dried Shrimp

Also known as oysters. Oysters are not only fresh and delicious, but also rich in nutrients. It has the reputation of "milk in the sea". Contains vitamins, taurine, glycogen and other minerals and other nutrients. Its iodine content is 200 times higher than milk and egg yolk, and its zinc content is the highest among other foods.

Specialty 20: Scallops

Kelp is a very common seafood. Everyone knows that eating kelp can supplement iodine and prevent diseases such as hyperthyroidism. In fact, kelp can not only supplement iodine, but also contains a variety of nutrients.

Specialty 21: Dried oysters

"Echinacea" is the dried product of Gracilaria. The meat is delicious, rich in protein and nutritious. 055-79000 said: "Clams live in the sea mud. They are two to three inches long, as big as a finger, and have openings at both ends.

Specialties 22: dried kelp, kelp knots

Me Zhoudao pomelo, also known as "Wendan pomelo", is a famous and precious fruit with a tail. It is a delicious fruit suitable for both consumption and dietary treatment. The tender juice is mellow, the sweetness and sourness are moderate, the taste is good, and the flavor is unique.

Specialty 23: Bulk dried razor clams

Putian lychees began in the Tang Dynasty, and Cai Xiang in the Northern Song Dynasty called them Xinghua lychees. It is the most unique. It has a sweet taste, high stone filling rate, and has the effect of quenching thirst and nourishing. When Guo Moruo visited Putian in the early 1960s, he wrote a poem "Lychees are everywhere in Lychee" and praised the excellent varieties of Putian lychees. Zi, Song Jiaxiang, Zhuangyuanhong, etc.

Specialty 24: Putian Honey Pomelo

Xinghua longan has excellent fruit flavor, sweet and not sour, and the flesh is as white as ice, covered with a layer of ice. A thin layer of fine yarn, peeled and ground, without dirt. There is also a "white seed longan", also called "seedless longan". Its kernel is only the size of a rice grain, milky white, translucent, soft and refreshing. It is as sweet as honey and has a sugar content of about 25%.

Xinghua longan, especially Wulongling, is famous for its moderate shell thickness. At home and abroad, it has a lot to do with the local soil climate and water quality, but it is also inseparable from the careful baking of fruit farmers. Now, Xinghua longan production area has been listed as one of the six major longan bases in the country, and the planting area is constantly expanding.

Specialty Twenty-Five: Putian Lychees

Ripe loquat fruits are also hung in bunches on the trees. Each fruit is 3-5 cm long and is round, oval or long "pipa" "Shape". The surface of the loquat is covered with fluff. When immature, it is greenish-green, hard and firm, and has a strong aromatic smell. When mature, the skin is generally light yellow, and some are darker, close to orange-red. The pulp is soft and juicy and can be divided into White and orange. It is called "Baisha" (white loquat) and "Red Sand". Specialty Twenty-Six: Xinghua Longan

Xinghua Rice Noodles are from Fujian. A traditional snack of the Han nationality in Putian. It is as white as snow, as delicate as silk, and has a slight fragrance of rice. It is a famous product of Putian (known as Xinghuajun and Xinghuafu in ancient times). It is also one of the earliest fast food in China. It is famous at home and abroad, especially to overseas Chinese. It is mainly produced in Xihong and Qingjiang Villages, Huangshi Town, Putian County, followed by Xiadi, Xili, Shanghui, and Xiahui. From Zhang Lin and Yangcheng Village, Quqiao Township, Xinghua rice noodles are the best. They have to go through 9 processes. Easy to eat, unique flavor

Specialties 27: Putian loquat

Putian selects high-quality wood and more than 150 kinds of traditional wooden lacquerware, such as bowls, plates, plates, cups, Bowls, pots, flower pot covers, etc. These porcelains are exquisite in shape and glossy in color. They are both daily necessities and handicrafts. The lacquer bowls are made of exquisite materials and beautifully made. In lacquer art, there are traditional "red light" and "black faded light", the colors are as bright as a mirror, gathering light and shadow; there are "faded decals" and "drawing in painting", which can leave no trace, depending on the scenery; there are wood The "raw lacquer eraser" and "transparent eraser" with clear patterns are more beautiful than nature. There are more than 20 kinds of lacquer bowls, including "bluestone Julie bowl", "transparent dark flower mandarin duck bowl", and "gold bead covered bowl". Wooden bowls are the best products for display, travel, and tableware. Not only are they elegant in shape, fine in texture, bright in color, simple and beautiful, they are also odorless, non-toxic and durable. Boiled water does not scald, and acid and alkali are non-corrosive. It is an excellent tableware well-known at home and abroad. Displayed in the hall, it looks like a full moon and half a pearl from the side. It is a kind of handicraft that can be appreciated. At the same time, the lacquered wood bowl is not three inches high, but three inches thin, so it is very light to carry on the road.

Specialty Twenty-Eight: Xinghua Rice Noodles

Auricularia auricula, also known as Auricularia auricula, also known as Auricularia auricula, Auricularia auricula, a fungus from southern China. Born in tropical and subtropical areas, on dead branches and dead trees during warm and humid seasons. Compared with black fungus, the ear pieces are large, thick, tough, hard, brittle, chewy, highly resistant to stress, and easy to cultivate.

The fruiting body of black fungus is gelatinous, shallow disk-shaped, with irregular ears, 2-15m wide. There is an obvious base, sessile, the base is slightly wrinkled, soft when fresh, and shrinks after drying. The sub-layer grows inward, is smooth or slightly wrinkled, purple-gray, and then turns black. There are long downy hairs on the outside, which are colorless, only the base is brown, and often grow in bunches. The texture of fungus is slightly harder than that of black fungus, so it is suitable for salad dressing. It tastes like jellyfish skin and is known as "thorny bark on trees".