1, oil _ red _, oil _ red _ are famous dishes in Quanzhou, and the red mud in Shihu, Jinjiang is the best, and the production method is quite special. Soak live pork in sorghum wine, put pig net oil in a cage, put it in peanut oil, heat it, cut it into pieces, and make it look like a whole. The red light is bright, the food is fresh and fragrant, and the original flavor of red is maintained. Because of the bright red flashing, it can add auspicious and festive atmosphere to the festival and is deeply loved by people. The operation method of oil _ red _ is unique, and the wine-flavored sturgeon is tender and colorful, bright and colorful, and has a unique flavor.

2, osmanthus crab, osmanthus crab is one of the typical representatives of ancient Quanzhou cuisine, is a famous traditional dish in Quanzhou. This is a famous dish made from the meat of swimming crab, which is extremely delicious. Every year in Quanzhou, when osmanthus blossoms in late autumn and early winter, purslane begins to go on the market. When cooking, peel the steamed crabs, remove all the crab meat and crab roe, add the ingredients such as eggs, shredded fat, shredded winter bamboo shoots, water chestnut, tomatoes, celery, etc., and fry them with high fire. When eating, dip it in spices such as coriander, garlic white, hot sauce and mature vinegar, and then sip a few mellow local old wines, which is even more wonderful.

3. Shenhu Fish Ball Soup. Fish balls (water balls), especially those in shen hu zhen, Jinjiang, are the most representative. Fish balls have the characteristics of white and bright color, strong expansion in the pot, tough texture, delicious and delicate mouth, soft and crisp, and are indispensable seafood dishes for people. Shenhu fish ball soup is a traditional local dish in Quanzhou, which has a history of 150 years. It first started in Tongzhi period of Qing Dynasty (1862- 1874) and was founded by Zhang Changpan in Shenhu. Now it is the fifth batch of intangible cultural heritage projects in Jinjiang City, Quanzhou. The shape of Shenhu Shuiwan is round, massive or fish-shaped. It is made by chopping and mashing the first-class fish such as eel and "Galla" fish, and then mixing with sweet potato powder. It has the characteristics of crystal clear, strong pot swelling, tough texture and delicious and delicate entrance.

4, Shigu white duck soup. Shigu white duck soup is a traditional dish in Quanzhou, Fujian Province, which has a history of more than 200 years and belongs to the classics of Minnan cuisine. Yongchun Shigu White Duck Soup adopts "Red-faced Muscovy Duck" raised in Shigu Town, Yongchun, with three kinds of Chinese herbal medicines, such as Angelica sinensis, Radix Rehmanniae Preparata, Old Paper, etc. 13. With proper cooking, nitrogen-containing extract can be effectively dissolved to obtain a more delicious broth, which becomes a special delicacy. Smooth, tender, fat and not greasy, the soup is rich and delicious, and the teeth and cheeks are fragrant. Detailed "

5. Quanzhou ginger duck. Quanzhou jiangmu duck is a famous dish in Quanzhou. Belonging to Fujian cuisine, it originated in Quanzhou and is popular in Xiamen and Quanzhou in southern Fujian. Ginger duck was originally a royal delicacy, but later it spread to other parts of China and even overseas. It is also a traditional snack of the Han nationality in Fujian. Quanzhou Ginger Duck has always been the China on the tip of the tongue. It has attractive food, fragrant smell, delicious taste and rich nutrition. You can get a complete piece of duck meat by gently pulling with chopsticks. Duck and mother ginger (old ginger) are complementary in nature and taste, and have the effect of medicinal diet, which can dispel summer heat and dampness in spring and summer, dry lung in autumn and winter, nourish stomach and strengthen spleen, relax tendons and promote blood circulation, dispel cold and resolve phlegm.

6. Concentric river eel. Tongxin river eel is a famous banquet dish in Quanzhou, which takes river eel as the main raw material and belongs to Fujian cuisine series. In the past, there was a tributary called "Tongyuan Port" in the lower reaches of Jinjiang in Quanzhou. The ear fin of the river eel produced here is black, so it is called "black-eared eel". The fish is round and fat, and the texture is particularly good, but there are many bone spurs. It's easier to taste after poking the eel bone. Therefore, the cooking technology of removing the core bone first and then steaming is adopted. After the dish is served, the eel is golden and shiny, steaming, fragrant and delicious, and appetizing.

7. Chongwu fish roll. Chongwu fish roll is not only a traditional dish along the coast of Quanzhou in southern Fujian, but also one of the top ten famous snacks in Quanzhou. Mainly made of mackerel meat, the method is very particular. Fish roll is the most representative fishing port food in Chongwu area of Hui 'an. When fried, it is golden in color, delicious and elastic, and it is not fishy. The soup is delicious, soft and crisp, and chewy. Detailed "

8. Tuling braised pig's trotters. Braised trotters in Tuling, also called braised trotters in Quangang, is a famous dish in Quangang, Quanzhou. This dish is rich in fragrance, oily but not greasy, and it is an essential dish for family banquets. Tuling braised pig's trotters were selected as the fifth representative list of intangible cultural heritage in Quanzhou because of their unique traditional craftsmanship. To make stewed pork feet in Tuling, you should choose the first-class pork feet with white fat and ruddy meat color, cook them in clear water for about 3 minutes, remove fishy smell, add white sugar after adding oil to the pot, add pork feet when the white sugar melts to dark red, add ginger and dried squid, stir fry for a while, add water and stew them with strong fire, and a braised pork foot with good color and fragrance will come out. In Quangang, braised pork feet is not only a home-cooked dish, but also a necessary dish for holidays, weddings and funerals.

9. Babao taro. Bazhen taro paste, also called Bazhen taro paste, or Babao taro paste, is a traditional dessert in Quanzhou, usually the last dessert at Quanzhou banquet, and also a famous dish at Quanzhou traditional banquet. Quanzhou people have the custom of making taro paste. The taro paste is cooked and mashed, mixed with red dates, cherries, melon seeds, wax gourd sugar, white sugar, sweet-scented osmanthus and cooked lard, then boiled in a pot, cooked in a bowl and served out. Quanzhou people pay attention to eating taro paste. The taro paste just served is hot and smokeless (hot). Eat a spoonful of cold before eating slowly, or you will burn your tongue. Taro eight treasures, this dish is delicate, soft, sweet and delicious. It looks like a cold dish, but it will burn your mouth. It has a unique taste. It is auspicious and festive, and there are many such dishes at the banquet.

10, Dongbi Dragon Ball (a traditional dish). Dongbi Dragon Ball is a local traditional dish carefully cooked with Fujian specialties. There are several longan trees in Kaiyuan Temple, a famous ancient temple in Quanzhou, which are still rare. The fresh fruit on the tree is called "Dongbi Dragon Ball". Its shell is striped with flowers, its meat is thick and crisp, sweet and delicious, and it is famous at home and abroad. Dongbi Dragon Ball takes Dongbi Dragon Ball as the main raw material and is cooked into delicious food, which looks like pearls, so it is called Dongbi Dragon Ball. "Dragon Ball on the East Wall" longan is fresh and fragrant, with crisp skin and sweet taste.