Pucheng Food What is the best food in Pucheng?

1. Pucheng County’s characteristic culture 2. What are the delicious places in Pucheng 3. Dingbian paste is a famous traditional food in Pucheng. How can you make it tender and crispy at home? 4. How much do you know about northern Fujian cuisine? 5. ""Pork swallow" is a famous traditional food in Pucheng. How can you make it tender and crispy at home?" 6. An essay about the specialties of Pucheng, Fujian and the characteristic culture of Pucheng County

< p>The characteristic culture of Pucheng County includes osmanthus tea making techniques, Pucheng paper-cutting, string puppet show, Pucheng Fujian Guqin, Pucheng lantern show, etc.

1. Dangui tea production skills: Pucheng people not only love osmanthus, plant osmanthus and appreciate osmanthus, but also create many aromatic delicacies, production techniques, traditional customs, garden art, and literature related to osmanthus. A series of cultural activities such as works, the most distinctive of which is osmanthus tea (sweet osmanthus tea).

2. Pucheng paper-cutting: Pucheng folk paper-cutting has a history of more than a thousand years. It has been passed down from generation to generation. It has become a custom, and to this day, there are paper-cutting experts all over the county, towns and streets, and there are more than a hundred elderly people over the age of 60.

3. Puppet show: It has a history of more than 300 years. The performance began in the Sui Dynasty and was performed in order from dynasty to the Ming Dynasty. The content is the historical story of each dynasty, so it is called Chuanzi.

4. Pucheng Min School Guqin: The founder of the Fujian School Guqin. Zhu Fengjie, also known as Tongjun, was born in Chengguan, Pucheng, northern Fujian in about the fifth year of Jiaqing in the Qing Dynasty (1800). He wrote the immortal masterpiece "Yuguzhai Qinpu" on Guqin theory.

5. Pucheng Lantern Show: Since the lantern troupe and lantern show originated from folk lanterns, they play an important role in the New Year celebration series and meet the entertainment needs of the people to a greater extent. Therefore, they play an important role in the entire rural folk activities. It stands out from the crowd and has become one of the popular folk art forms.

What is there to eat in Pucheng?

Pucheng County is located in the northernmost part of Fujian Province, at the junction of Fujian, Zhejiang and Jiangxi. In terms of food culture, it may be diversified because of its unique geographical location. Here is my list of delicious places in Pucheng.

Seven-Layer Cake

Seven-Layer Cake. Cake: The cake is divided into seven layers. It is beautiful in color, tender, sweet, and elastic. It is suitable for all ages.

Method: 1. Soak the late rice in water for 2 hours, wash it, take it out, and drain the water. , add water and grind into a slurry, then add alum (mix the water and stir, leaving the white slurry for later use. Grind the yellow gardenia into a slurry and stir into a yellow slurry. Put the red sugar into the pot, add water and boil over low heat until it becomes a thick liquid, filter Remove impurities and let cool. 2. Add water to a large pot and bring to a boil. Place a basket on top, cover it with clean gauze, put in a ventilation board, pour in the white slurry and steam for about 8 minutes. Steam again in the same amount and for the same time. Once. Then, scoop in the red pulp in 20 times, about 350 grams each time, steam for about 10 minutes each time for the first 5 times, and steam for about 15 minutes each time for the last 15 times. After the red pulp is steamed, scoop in the white pulp. Steam for about 15 minutes, then scoop in the yellow paste in three batches, 500 grams each time, and steam for about 15 minutes. After all the steaming is done, wipe off the steam water and let it dry for about 2 hours. Apply peanut oil on the cake surface and pour it on. Place on a wooden board, flip it onto another wooden board, smear with cooked peanut oil, and cut into triangular pieces. When steaming, use boiling water to steam quickly. When eating, take a small piece and add seasonings. < /p>

Fried Zhan

Due to the Songxi dialect, some people also call it "fried jujube". I believe that friends in Songxi will be familiar with it. The mold is like a lamp. First, pour a layer of rice milk on the iron cup to make the outer skin, put the mixed shredded radish, shredded fungus, shredded mushrooms and minced pepper filling on it, and then cover it with a layer of rice milk. Dip into hot oil and fry, crispy and spicy, ready to eat at street stalls.

Pork swallow

Pork swallow is a famous traditional food in Pucheng. It is delicate but not greasy, soft and crispy, fresh and delicious, just like a bird's nest, with both meat and vegetable flavor.

It is said that during the Southern Song Dynasty, Zhen Dexiu held a banquet in Pucheng. The accompanying chef Lin Arong ordered the temporary chef Xu Xiaochun to pound fish balls. Lin had no choice but to flatten it. It was as thin as dough, crystal clear in color, and edible like a bird's nest. After that, Pucheng and Fuzhou imitated it and called it meat swallow or swallow skin.

Puchengyan's leather is made with fine workmanship. It takes fresh lean meat, mashes it into a paste with a wooden hammer, sprinkles potato starch on it to form a hard base, and repeatedly rolls it into thin slices with a log stick, which is as thin as paper. piece. Afterwards, it is folded, cut and dried. When cut into filaments, it is called "swallow silk", and when cut into sheets, it is called "swallow skin". The best quality swallow skin has about 120 to 130 pieces per catty. Each piece is about the size of a tofu cube, white in color and thin in skin, intact and not broken, without flour.

Osmanthus tea

Osmanthus, commonly known as osmanthus, has two types: red osmanthus (osmanthus) and yellow osmanthus (gold osmanthus). Osmanthus tea is a unique local food in Pucheng. Its preparation method is relatively simple. During the Mid-Autumn Festival, choose red osmanthus flowers with bright colors and strong fragrance, sift them first to remove the sand, and then carefully select them to remove dead branches and leaves and other impurities in the osmanthus flowers. Wash the osmanthus flowers and put them into a pot. Bring the water in the pot to a boil. Boil the sweet-scented osmanthus in hot water for a while, remove it and cool it, then pour it into cold water and let it sit for a few hours. Finally, rinse it once with cold boiled water, drain it, squeeze out the water, add sugar in proportion, stir well and mix well. For sweet osmanthus, seal it in a can and store it in a cool, dry place for later use.

Pucheng is rich in osmanthus. During the Spring Festival, hospitable hosts in both urban and rural areas will serve fragrant osmanthus tea to entertain guests as a token of their good wishes. bless.

Put a spoonful of sweet osmanthus into the white tea, pour it into boiling water, stir it gently with a small silver spoon with petals, and taste it carefully. The fragrance and sweetness will fill your heart.

Tofu balls

Tofu balls are a traditional snack in Pucheng. The processing method is relatively delicate. Put an appropriate amount of refined salt into the tender tofu, mash it into a sauce in a bowl, then wrap it with meat cubes, scoop out one by one with a spoon, place it on a flour bowl, and roll it into balls. , put it into the pot and cook it.

In the pot, use pig's trotters, pork bones, dried cuttlefish, etc. to simmer the soup over low heat. When the balls float to the surface of the pot, you can start the pot. Add chopped green onion, monosodium glutamate, sesame oil, fresh chili powder and other condiments, and you can eat it. Tofu balls are shaped like olives and white as snow. They are a delicious and economical snack.

Lixia Meatballs

The "Lixia Meatballs" that have been passed down for thousands of years are a traditional delicacy in Pucheng. Beginning of summer is the transition between spring and summer. The temperature gradually rises, which is the busy season for farmers to transplant early rice. On this day, every household eats "Lixia Meatballs".

"Lixia Meatballs" are made by grinding rice into water powder, pressing it dry, rolling it into meatballs, and cooking it with shredded pork, bamboo shoots, and mushrooms. It tastes very delicious.

Loach cooked tofu

Loach cooked tofu is said to have two more literary names, one of which is: "Buddha Jumps over the Wall". It means that the loach is regarded as Buddha, and the white tofu is like a wall. At first, only cold water and tofu are put in. When it is heated, the loach struggles desperately in the pot and jumps on top of the cooler tofu, hence the name. . There is another one called: "Han Palace Autumn". Think of the white tofu pieces as a palace made of white marble. After heating, some loaches will burrow into the soft tofu, hence the name.

Main features: Spicy, delicious soup. Due to the addition of mint and cinnamon leaves, it has a unique aroma that is not found elsewhere.

Jujube Cake

The jujube tree is still common in the mountains and fields of Fujian. Its fruit was our favorite when we were children. The jujubes are yellow, and we are greedy. The ripe jujubes fell off, and we picked them up. The rounded ends were sweeter, and we left them to eat. They were smooth, extremely sour, and had a faint milky aroma.

Some wild jujubes that don’t look very good are made into jujube cakes. The jujube cakes taste sour and sweet, promote body fluids and appetizer. When making home-made wild jujube cake, boil the wild jujubes, peel them, put them in a bowl and stir them with chopsticks, remove the cores, and dry them on a wooden board. The jujube skin that is not used when making jujube cake can also be dried in the sun and steamed with some condiments before eating. It is a favorite snack for children.

Songxi Food

Songxi County is located at the junction of Fujian and Zhejiang, on the southeast side of the foothills of Wuyi Mountain. It is a small and distinctive county in the mountainous area of ??northern Fujian Province, with rich cultural and historical heritage and accumulation.

In ancient times, there were many pine trees along both sides of the river, and it was known as "a long stream shaded by hundreds of miles of pine trees", hence the name of Songxi. Now, let’s learn about local traditional delicacies such as Songxi Xiaojiao, Songxi pizza, Songxi Mengwan, seven-layer cake, and fried cup.

Songxi Xiaojiao

Songxi Xiaojiao is a specialty snack of Songxi. Xiaojiao, originally called "cut cypress", was used to commemorate the famous general Yue Fei. Because Songxi people cut it into small pieces before serving it, it has edges and corners, so they simply call it "little horns". "Xiaojiao" is a unique famous food in Songxi with a history of eight to nine hundred years.

When making, first chop the fatty meat into meat paste with two knives, then mix the flour, sugar and meat paste into a filling. Then, beat the duck eggs into egg liquid and bake them on a pan. The color is light yellow and smooth, as thin as the "egg skin" of spring cakes. Then wrap the mixed meat filling with egg skin into a long square shape, place it neatly in a cage with gauze as the bottom, and steam it over high heat. Nowadays, eating small horns is no longer difficult. The process of making Xiaojiao is constantly being renovated and improved as everyone's tastes change. Cut into thin slices, dip in egg liquid and fry for a crispier texture.

The steamed Songxi horns are amber in color, golden after frying, cut into rhombus shapes, placed on a plain white porcelain plate, decorated with a few small flowers, and the faint fragrance comes to your nostrils. . My companion and I suppressed our desire to feast and carefully took a small piece and nibbled on it. It's fluffy and soft, fragrant and sweet, and melts in your mouth without feeling the greasiness of fatty meat at all. After deep-frying, the egg skin becomes crispier, crispy on the outside and tender on the inside with more layers of texture.

Songxi pizza

Songxi pizza is also called Songxi spring roll. Made of rolled dough and fillings, it is crispy and has a unique flavor.

Ingredients for making Songxi pizza:

Four, mung bean sprouts, leeks, lean meat, bamboo shoots, mushrooms, carrots, dried tofu, etc.

How to make Songxi pizza:

Dough: Knead the dough until it rises, then spread it by hand on the hot griddle. The spread should not be too thick. When it is cooked, lift it up to form The thin slices of dough are the dough of pancakes.

Stuffing: Wash the mung bean sprouts and leeks, cut the lean meat into small pieces, wash and shred the bamboo shoots, mushrooms, carrots and dried tofu respectively. Add oil to the wok, add bamboo shoots, shiitake mushrooms, carrots, dried tofu and mung bean sprouts and stir-fry for a few times. Add water, add salt and sugar, bring to a boil, thicken the sauce, add MSG and let cool. Place the prepared stuffing into the dough and roll it into a tube shape, and it is ready to eat.

The rolls are also put into an oil pan and fried over slow fire before being eaten. It is crispy and has a unique flavor.

Songxi Mengwan

Songxi has many famous snacks, such as the Songxi Xiaojiao we mentioned before. But I believe many people are not familiar with Songxi Mengwan.

Mengwan is a dessert that local people like to eat. Mengwan has a soft texture, and I couldn’t stop eating it after trying it.

Specific method: Stir fern powder, white sugar and lard into longan-sized balls, steam them and eat them.

White jelly

It is a summer snack in the local area. When I was in high school, the reporter would often go to the stall to eat white jelly after school, which was very cool. The taste of white jelly is similar to Guiling jelly, and the raw materials are fairy grass. It has a similar taste to the fairy grass eaten in my hometown in the countryside.

The production process of white jelly is actually very simple. Just add starch or rice soup, potato starch and a little edible alkali to the grass jelly juice, put it into the pot and stir until it becomes a paste, then add Cool it in a basin, then mix it with sugar or honey according to your personal taste. You can also add a little mint powder and it is ready to eat.

Dingbian paste is a famous traditional food in Pucheng. How can you make it tender and crispy at home?

Everyone should know that there are many food stalls in Fuzhou, and there are also many traditional foods. There are many snack bars here. Wherever we go, we can see that there will be Dingbian paste in 89不了10 , and this. Dingbian paste is indeed very delicious, and the process of making Dingbian paste is also delicious. Very good, so how can we make this famous traditional food of Pucheng at home? The Dingbian paste is delicious, soft, and crispy. In fact, we know that Dingbian paste is also called Wobian paste. It is a famous snack in Fujian Province and a famous specialty. Fuzhou pot side paste is usually eaten with oyster cakes, shrimps, crispy fish, fried dough sticks, fried buns, etc. It is also called a local breakfast addition. And this delicacy has been spread to Hainan and Taiwan.

So how to make it more delicious when cooking? In fact, there are many ways. We need it while we're at it. Get your ingredients ready and then we need to start adding some. Something, in the beginning. We can do this. Eating pot noodles actually has another meaning, which is the meaning of commemorating national heroes and patriotism. The main thing is to heat the big pot first and then pass the ground rice milk around the pot. Wait until the rice milk forms a milky white color on the edge of the pot. Then use a spatula to scrape it into the pot and add the mushrooms, shrimps, scallions and other ingredients. . The batter on the side of the pot made in this way is very soft and crispy, and it is also very delicious when made this way. In addition, we need to pay attention when eating the paste on the edge of the pot. Eat it with other things, and there are many different ways of doing it in different regions. This method is very simple and very practical. This will also make the Dingbian paste more delicious and sweeter.

It is worth noting that everyone must match it with some other foods. In this way, paired with pot rim batter, our food will be more delicious, crisper and tender, and the taste will be better.

How much do you know about northern Fujian food

Northern Fujian is located in the northern part of Fujian, bordering Jiangxi and Zhejiang provinces. Surrounded by mountains and green water, this is my lovely hometown. Today, let’s talk about the food in northern Fujian.

The first thing to appear is Jianou’s salted duck, light pancakes and nadi (sound).

Jianou is a populous city. Although the folk customs are strong, there are many delicious foods. It seems that Rough guys also love delicious food!

Jianou salted duck is a famous brand of traditional pickled poultry products in China. It is called "Nanjing salted duck in Jiangsu, Jianchang salted duck in Sichuan, and Nan'an salted duck in Jiangsu." "China's Four Big Salted Ducks" is deeply loved by people.

It is shaped like a flat turtle, yellow in color, tender and smooth, with thick meat and delicious taste. The cooking method is simple, clean and cut into pieces or fry, or add Steamed and braised with old wine, it is ready to eat.

The history of Guangbing can be traced back to Qi Jiguang’s war against Japanese invaders. Since the fire could not be fired, Qi Jiguang ordered the simplest cakes to be baked and hung on the soldiers' bodies with hemp ropes to serve as dry food.

The method of making light cakes is to mix the dough and cut it into pieces. Roll into a ball and flatten, then brush with water and grill on the charcoal stove. Today's light cakes are also following the trend, with various styles, including meat fillings, chopped green onions, and sweet bites. It makes people feel happy.

It is a simple dish: boil the fat into oily residue, pour it into a bowl of thick potato and egg soup, and then spoon the oily residue over the soup noodles. Put a spoonful into your mouth, the oil residue is crispy and the egg soup is soft, it is a perfect combination!

Pucheng’s osmanthus honey is also a famous delicacy in northern Fujian.

Pucheng is a famous food. In the hometown of Chinese osmanthus, people in Pucheng not only use osmanthus as an ornamental, but also make osmanthus nectar. Every autumn, the mountains and fields of Pucheng are covered with osmanthus. Farmers shake off the osmanthus, wash it, dry it, and mix it with honey. , put it in a can, and let it sit for a few months before you can eat it.

It is also a pleasure to drink osmanthus honey: scoop a spoonful of the yellow honey into a transparent glass and brew it with boiling water. , you can see the small sweet-scented osmanthus flowers blooming instantly, and if the honey is not completely melted, you can use a long-handled silver spoon to gently take a sip, which is really refreshing.

In addition to osmanthus honey, Pucheng’s wild jujube cake is also famous. It is made from wild wild jujubes, peeled and cored, added with sucrose, concentrated in a copper pot, and dried naturally. It is transparent in color, beautiful like amber, and sweet and sour. Delicious.

Shao Wu’s Nazha Ci (yin and paw cake), I still want to eat it.

Nazhazi can be found everywhere in the streets and alleys of Shaowu. Even in Guangze County, the county next door to Shaowu, people often push carts along the street and shout: "Shaowu nazhazi, Shaowu nazhazi." "Shao Wu is most famous for making nazhazi in Gouziling, and the store is overcrowded every day.

To make Nazha Ci, you must first pick water gram grass. During the Qingming Festival, the fields are covered with fresh, tender, green koji, which makes the pickers happy. After picking the koji, wash it, dry it, rub it until soft, and pack it for later use.

During the New Year and festivals, almost every household in Shaowu rural areas will make Nazha Ci. In the morning, the mothers got up at 5 o'clock and steamed a bucket full of rice. Then it was the fathers' turn to pour the rice and koji into the stone mortar and beat it with a rice pounding hammer until it was cooked. Rice and koji are beaten into gray glutinous rice cake.

While the fathers were busy, the mothers were still not idle. They quickly cut the pork belly, mushrooms, fungus, dried bamboo shoots, beans, etc. into small pieces, stir-fried them over a high fire until fragrant, and waited. After a while, I will pack the glutinous rice cakes for use.

After the glutinous rice cakes are pounded and the fillings are fried, the whole family starts making glutinous rice cakes.

First apply some beeswax on the palm of your hand to prevent sticking, then pinch off a ball of glutinous rice cake, shape it into a bowl shape, put stuffing in it, seal it and shape it into a dumpling shape, or leave it unsealed.

The ones made by mothers are always the most beautiful and regular ones, the ones made by fathers are a little rough, and the ones made by children are all kinds of weird, swaying and varying in thickness.

After about twenty glutinous rice cakes have been kneaded, they are ready to be steamed.

After the glutinous rice cakes are steamed, mothers will first put a bowl on it and let the children carry it to the offering table to respect the ancestors; then they will bring another bowl to the neighbor's house next door to show harmony.

Football glutinous rice is also one of Shaowu's specialty snacks. The method is to mash the japonica rice, add some edible alkali, and knead it into small pieces, and then pinch the five small pieces together to resemble a human heel. The steamed glutinous rice dumplings are mixed with spicy sauce and green onions. They are soft in the mouth, mixed with the aroma of green onions and alkali, and have a unique taste.

The most famous foot cake shop in Shaowu is the one at the back door of the technical school. Although there is no sign on the facade, the place is small, and there are few tables, there are no less than ten people queuing up every day, no matter the severe cold or heat. At eight o'clock in the morning, the store closed. I have only eaten there once in so many years.

In addition to Jianou, Pucheng and Shaowu, there are many delicious food in other counties and cities in northern Fujian.

Nanping is close to Fuzhou, and its taste is similar to Fuzhou. There is a special local snack - soy milk powder, which is made by pouring soy milk into cooked powder. It feels amazing to eat rice noodles and drink soy milk at the same time.

The Langu smoked goose in Wuyi Mountain is also good. It is salty and spicy. Friends who like spicy food can try it.

The method of making glossy Wenzi is similar to that of Shaowu's Nazha Ci, except that the koji used in Nazha Ci needs to be dried in the sun, while Wenzi's koji is fresh.

Having said so much, my dear, is your mouth watering?

""Pork Yan" is a famous traditional food in Pucheng. How can you make it tender and crispy at home?"

Introduction: For those who prefer to eat delicious food, they are interested in the specialties of various places. We are also very familiar with snacks. We can find that many people often like to taste some delicacies in tourist attractions during their travels. This is also to satisfy your inner needs. So how much do you know about the delicacy of meat swallow? By consulting relevant information, we can find that meat swallow is a famous traditional food in Pucheng, so if you want to make it at home, the steps are actually quite simple. First of all, you need to prepare the materials. Secondly, if you don’t know how to do it, you can search on some short video platforms or Baidu to find the production method, and it will be very detailed.

Preparing materials

By checking the relevant materials, you can find that preparing the materials is very simple. First of all, you need pork, so the amount of meat you need depends on how many people are in your family. to measure. The second step is to prepare yam. Just half a yam is enough. The seasonings include salt, vinegar and soy sauce. If you want to increase the taste, you can buy a small dish of swallow skin.

Operation steps

The operation method of making pork swallow is also very simple. First, you need to clean the pork and cut it into minced shapes, then peel and chop the yam and then chop it. Add the onion, then add it to a blender and blend into a puree. Then start the fire, add some oil to the pot, then slowly heat it, add the onions and garlic, stir-fry and then pour in water to heat. You can put a little salt and chicken essence and then the mixture is ready. Prepare the meat swallow skin, wrap some meat filling, and then boil the peeled meat filling.

Seasoning

I believe everyone knows that different people have different tastes, so you can choose to adjust some sauces based on whether you have a light or heavy taste. You can put the cooked meat filling into the soup you prepared, then you will be very satisfied after taking one bite, and the taste is quite good, after all, it is made by yourself.

An essay about the specialties of Pucheng, Fujian

Pucheng snacks are civilized throughout the country, and many special snacks have a history. I love Pucheng, and I love Pucheng snacks.

Let’s have a taste of Pucheng’s special snacks! First of all, there is the "roasted swallow", which is a famous traditional delicacy in Pucheng. It is delicate but not greasy, soft and crispy, fresh and delicious, just like a bird's nest, with both meat and vegetable flavor. It is a must-have in wedding and funeral banquets in this county. A rare famous dish. According to legend, Zhendexiu of the Southern Song Dynasty held a banquet when he was imprisoned in Pucheng to sweep the tomb. The accompanying chef Lin Arong from Fuzhou ordered his cousin Xu Xiaochun, the temporary cook, to pound the fish balls. He misunderstood it as pounding the fish balls, removing the fine meat and pounding the sauce, and then flattening and shredding. When ripe, the color is crystal clear and tastes like bird's nest. Since then, Fuzhou and Pucheng have passed down imitations, giving it the name "Rou Yan". Then let's take another bite of "Tofu Balls". "Tofu Balls" are a traditional snack unique to Pucheng. They are shaped like olives and are as white as snowflakes. After the five flavors of the soup are mixed, take a spoonful of them and bring them in with the soup. It is chewy and makes you want to swallow it. It is a delicious, economical and popular snack. Tofu balls are people’s first choice for breakfast in the morning and as a late-night snack! Except in Pucheng, you can't eat it anywhere else, and it's also secretly taught in Pucheng, so not everyone can make it. We are used to eating meat dishes, so let's try "yellow alkali", which is commonly known as rice among the people. It is a local specialty of Pucheng. Now the town has changed to milling and processing, but it still maintains the original flavor characteristics. Every year during the twelfth lunar month, rice is given to each other as an annual ceremonial gift. It usually comes with three cakes, large and small, and is affixed with paper cuts or red notes to express family affection. There are also many Pucheng snacks that I can’t name. All of them allow you to experience it in your dreams. Are you drooling after listening to what I said? Hee hee, people depend on food. Snacks are in Pucheng, enjoyment is in Pucheng, and happiness is in Pucheng. Friends, if your next stop is Pucheng, remember to taste Pucheng snacks and don’t leave any regrets.