Wengong cuisine is a traditional dish in Wuyishan, Fujian. The representative of authentic Chong 'an cuisine is jambalaya, also called Wengong cuisine. This dish is made of refined pork, refined flour, eggs and white lentils. It's delicious and nutritious. For 800 years, Wengong cuisine has been circulated among the people, and now it has become a traditional banquet for VIPs.
2. Yanping bamboo shoots and swallows
Bamboo shoot swallow is the most distinctive Han dish in Yanping District, Nanping City, Fujian Province. Known as a must in northern Fujian, it is said that Yanping does not eat bamboo shoots and swallows is equal to nothing. First, squeeze the winter bamboo shoots with boiling water, take them out, cut them into thin strips and soak them in cold water. Cook the vermicelli in water, and then cut the lean meat into the thinnest and smaller parts for later use.
3. Gu Lan Smoked Goose
Gu Lan is a remote town in the north of Wuyi Mountain! The traditional smoked goose is well known. The general practice of smoked geese in Gu Lan is to slaughter and clean the adult geese that are neither fat nor thin, put them in a pot and cook them until they are seven or eight minutes cooked, then drain them and dip them in spices such as Chili powder and salt. Then set off the goose coated with foam with a tray and put it into the pot, and put glutinous rice at the bottom of the pot in advance. Slowly scorch the glutinous rice, and smoke the goose with slow fire until it is fragrant. At this time, the goose skin is golden and bright, and with a little pepper powder as a foil, it is very beautiful, spicy and mellow, and it has become a delicacy for restaurant guests. When you eat smoked goose in Gu Lan, you really can't stand the spicy taste. You can eat yogurt to quickly relieve the spicy taste.
4. Shao Wu Package Ci
Package Ci takes indica rice and japonica rice as the main raw materials, mixes them with a wild plant named Rat Qu, puts them in a stone mortar, mashes them with a wooden pestle, kneads them into cups, puts them into various dishes, rubs the edges of their mouths and steamed them in cages.
Another way to make rice is to soak rice material, grind it into rice slurry with a stone mill, put it in a pot, cook it and stir it into dough, then mix it with dried sage and knead it into strips.
5. Jian 'ou salted duck
Dried salted duck is a traditional specialty of Jian 'ou, with an annual output of more than 3 million. It is an old-fashioned dried salted duck in northern Fujian, which is known as delicious in Bamin. Because of its fine production, convenient eating and unique flavor, Jian 'ou was already famous for its salted duck in Shengji Hotel as early as Zhao Shen, Song Xiaozong, and because Zhao Shen, Song Xiaozong, was once known as the King of Jian 'an (now Jian 'ou), he took it to the Song Dynasty court and listed it as a banquet treasure in China.
The production of Jian 'ou salted duck is very particular, and the duck source used to make salted duck must be kept in fields and streams, mainly eating rice, which is often called native duck. This kind of duck needs feeding 100 days before it can be put on the market. Because of its good meat quality and strong toughness, it is not easy to deform during pickling, and the meat quality is thick, tender, fat and not greasy.
6, Shunchang egg irrigation
Renshou egg stuffing is local snacks in Renshou Township, Shunchang. Use a catty of lean meat, finely cut it on the chopping board and chop it into minced meat. Take a small amount of soaked mushrooms, chop fresh garlic, mash it, mix it with minced meat, and add appropriate amount of soy sauce, monosodium glutamate and salt to make minced meat. Then take a full egg and gently break it into a small cup, sharpen it with three small bamboo sticks, find a small eye in the yolk, gently pierce the small eye with a small bamboo stick, and clamp the chopped meat with two other small bamboo sticks and stuff it into the small eye bit by bit.
Put it in a soup pot and simmer it to about 50% to 60% with low fire (bone soup and chicken and duck soup are the best soup materials). Float the eggs, cook them for a while, and then pick them up. At this time, you look at this egg carefully. protein is as crystal clear as snowflake, with red and yellow yolk, bursting meat, colorful and mouth-watering, dotted with mushrooms and garlic.
There are two meanings: first, the egg is round, which means round; Second, the shape of an egg is very similar to a silver ingot, with white outside and yellow inside, which is called silver-coated gold.
7. Jian 'ou Light Cake
Speaking of snacks in northern Fujian, Jian 'ou light cake is the most famous snack.
Light bread, according to legend, was originally the dry food of Qi Jiguang, a famous anti-Japanese soldier in Ming Dynasty. In memory of this patriotic general, later generations named it Light Cake. After more than 500 years of evolution, there are nearly 10 traditional varieties, such as light cakes, black sugar cakes, light patties, sesame patties, ginger cakes, shrimp cakes, crispy patties, old dad cakes, Jingkui cakes and so on. At present, there are three kinds of light cakes, light meat pies and sesame meat pies on the market.
8. Songxi Jiao Xiao
Songxi Jiao Xiao, like Renshou Egg Irrigation, is listed in Nanping Intangible Cultural Heritage List. Small angle, originally called cutting. As the name implies, it means that the common people want to dismember Qin Gui, the great traitor of the Song Dynasty, and then wrap him in meat sauce to vent their resentment.
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