Snacks in Quanzhou City, Fujian Province and even Pan-Minnan area. It is pasty and made of fine noodles and sweet potato powder. Boil the water first, add sweet potato powder, seasoning and noodles. Usually eaten for breakfast, with another local snack-fried dough sticks. Generally, various ingredients such as large intestine, small intestine, shrimp, pork liver, marinated eggs, fried eggs (eggs are cut into pieces), vinegar meat (fried meat slices), sausages and so on can be added to the batter.

Four fruit soup four fruit soup is an important drink for people in Zhangzhou and Quanzhou in Fujian to cool off in summer. Every time they go to the streets in summer, there will be many vendors selling four fruit soup, and some will open stores, sell four fruit soup in summer and burn grass in winter. Ordering a bowl of four fruit soup in a small shop with air conditioning is also very pleasant.

Salted rice

Quanzhou's characteristic staple food, a cooking method of rice, has many kinds, including pumpkin salty rice, radish salty rice, mustard salty rice, taro salty rice, pork belly diced salty rice and so on. Contrary to fried rice, salty rice is cool and suitable for summer. It is particularly noteworthy that salty rice is a kind of rice, not a kind of porridge. A small bowl of rice can cool off the heat, which is amazing and worthy of being a place with a strong seaside style.

From the network

As an authentic Quanzhou native, there are quite a lot of Quanzhou foods. Quanzhou cuisine is famous in Bamin and even overseas. Next, let me take stock of what Quanzhou cuisine has.

Tuling pork knuckle

The most mouth-watering thing is braised pork feet. There is a faint yellow layer of oil floating on the sauce red soup. Under the gentle breeze, the oil rippled faintly back and forth in the soup, as if intoxicated in his own dream. A few happy onion oil heads, swinging around the oil halo playfully, boldly broke in from time to time, shattered the dream of the oil halo and swaggered away. A few pieces of bark gently lean on the wall of the basin, which is quite heroic.

Snail bowl cake

Snail bowl cake is a new variety developed on the basis of traditional bowl cake, which is characterized by the appearance of traditional bowl cake, but it is smoother outside, soft and tough in taste, and has a particularly tough meat in the middle, just like snail meat, so it is called snail bowl cake. Snail bowls and cakes are smaller than ordinary bowls and cakes. At present, the breakfast stalls generally have bowls and cakes of snail meat.

Guanqiao dried tofu

Guanqiao's "dried bean curd wrapped with lotus root and bean plum cloth" is very different from ordinary dried bean curd. It is not only rich in flavor, not easy to break, quite chewy, but also won't paste even if it falls high. It is also particularly resistant to boiling, and even if it is cooked, it will not be loose and deformed.

ginkgo

The production method is extremely old. Select the first-class white fragrant rice with good viscosity, wash and soak it, put it in a steamer and steam it thoroughly, then pour it into stone mortar springs. Each mortar springs the springs for thousands of times until all the rice grains are homogenized, take out the large grains that are kneaded into tough but not sticky hands, and then print them with a carved circular mold and press them into a white glutinous rice bowl with peony or tangled flowers on it. Folks who like Geely also point red in the center of the white bowl, which becomes a good gift for guests.

Lakeside rice noodles

Hutou's most famous snack is Hutou rice noodle, which is made of high-quality rice and langxi Ganquan as raw material, and then naturally dried. Hutou rice noodles are mainly packaged in gift boxes and bagged, which is a good choice for Minnan people to give gifts all year round, and it is also a must for people who have nothing at home. At wedding banquets or other ceremonies, Hutou rice noodles are also an essential dish. It is so popular with the public, not only because it is delicious, but also because it is eaten by children of all ages.

Shenhu fish balls

Shenhu Fish Pill is a traditional famous spot in Jinjiang. Its shape is round, block or fish. It has the characteristics of white and bright color, strong expansion in the pot, soft texture and delicious and delicate entrance. It is made by chopping and mashing eel, mackerel and other fine fish and stirring with sweet potato powder. (Jinjiang)

Yongchun white duck soup

White duck soup in Yongchun is also a local specialty. White duck is famous for its tender taste, fat but not greasy, rich and delicious soup and rich nutrition. The white duck soup of Shigu has brand stores not only in Shigu and Xiancheng, but also in Quanzhou and Xiamen. It has a history of more than 200 years. Originally, it was produced by farmers themselves or in small workshops. With the improvement of people's living standards, white duck soup has entered the market for commercial operation and gradually become a large-scale or chain store operation. It makes people who have eaten it relish, makes people who have heard of it salivate, and customers are crowded and favored.

Honglai chicken feet

Honglai chicken feet is a famous food in Quanzhou. Produced in Honglai Town, Nan 'an. It is made of chicken feet, seasoning powder and a proper amount of spicy food, and then heated, steamed and fried. Chicken feet taste smooth when eaten. The mouth can be fragrant; Taste slightly spicy; The taste is smooth and tough; Chicken feet don't stick to hands, and the taste is very elastic. The more you eat, the more catchy you feel!

East Li Shihai building

Oyster Fried in East Market "Oyster Fried in East Market" is well-known at home and abroad. Its above-mentioned sweet potato powder, garlic leaves and refined salt are mixed with fresh oysters and water, and some are accompanied by eggs and fresh crab meat, and then fried in hot oil, which is delicious.

meat pocket

Quanzhou's meat dumplings are also one of the famous spots in ancient Quanzhou. On the Dragon Boat Festival, meat dumplings and alkali dumplings are almost universally eaten. This article only talks about jiaozi with minced meat. Jiaozi's raw material for meat stuffing is mainly glutinous rice, followed by three layers of semi-thin and semi-fat pork. Other ingredients are wrapped in bamboo leaves and tied with fine hemp rope. In addition to pork, there are fragrant shavings, chestnuts, shrimps, lotus seeds, chicken, ham, snow bamboo shoots and so on, which are very particular.

Tiger-headed chicken rolls

Tiger-headed chicken rolls are well-selected and well-made. Usually, lean pork is mixed with onions, shrimps, mushrooms, eggs, fennel powder, sweet potato powder and so on. Wrapped in a "net" of pig viscera and fried. The "Chicken Meat Roll" at the head of the lake is Chengcheng Huang in color, fragrant in smell, crisp and appetizing in taste, and more rich and unique when served with Wandi and black rice vinegar.

Beef Soup

Beef snacks in Quanzhou have a long history, and the most famous one is beef soup. Beef soup, the soup contains rich beef flavor, and there are thin shredded ginger in the soup. The two flavors are mixed together, fragrant but not greasy, and the taste is twice as good. Beef soup can be divided into soft soup and hard soup. The biggest difference is whether the beef is chopped or sliced. For example, Quanzhou beef soup and Xihu beef soup are all soft soups, beef is chopped, and beef soup is reddish.

Peanut kernel soup

There is a peasant proverb in Quanzhou: "The new peanut is one of the three innovations in the old calendar on June 19th". People in Quanzhou make peanut soup. Peanuts should be whole grains. Remove the film with boiling water first, add enough water and simmer slowly until the surface of peanuts is white and complete, but rotten as mud. When eating, put two or three spoonfuls of peanuts in the bowl, put some sugar and soak them in boiling water.

There is so much food in Quanzhou. Because of the experience of reading and many unwritten foods, there are many delicious foods in Quanzhou. Go and taste it!

Snails in the Cultural Palace, from snacks to big ones.

Chicken rolls/spiced rolls

I like chicken rolls since I was a child, whether it's just steamed out of the pot or cut into pieces and wrapped in egg liquid. ! Especially after frying, dip it in sweet and spicy sauce or ketchup. It's just ... (drooling)

Oyster omelet

There are many seafood in coastal areas, and fried oysters should be often seen in Taiwanese dramas. What impressed me deeply was that the role played by Show Lo, the big S, met with love, and there were many scenes of fried oysters in it.

Frozen bamboo shoots

Emmmmm, I'm ashamed to say that people in Quanzhou dare not eat this, but it seems to be good for their health. My sister likes it very much, saying it looks like jelly. It's very comfortable to have a few in summer.

Face thread paste

Super favorite batter! ! ! ! ! Add some large intestine, vinegar meat, a marinated egg and fried dough sticks, perfect! ! ! !

Fried fruit

Crispy outside, sticky inside. It's bulging as soon as it's baked It will flatten out after a while and can last for a few days. It will be a little hard when it is cold, but it is chewy, but a little oily!

Caiguo

Ah, ah, ah, ah! ! ! I like it! ! Deep-fried, crispy on the outside and tender on the inside, melt in one bite! ! !

Although Quanzhou is not as famous as Fuzhou and Xiamen, it is also a distinctive city in Fujian, and its food is also very representative.

Oyster Fried: Also known as Oyster Fried and Oyster Fried, it is a special food in Chaoshan Taiwan Province Province. It is a cake made by adding water to oysters, eggs, crab meat, onions, coriander and other ingredients, wrapping them with sweet potato paste and frying them, which can not only remove the fishy smell of oysters, but also retain the original flavor. This is a delicious and nutritious food.

Vinegar meat: a popular snack in Quanzhou. Marinate lean meat with vinegar and fry until golden brown. It tastes crispy outside and tender inside, and it has a faint vinegar taste. It can be used as a snack or staple food such as batter.

Frozen bamboo shoots: a coelenterate with a body length of about 4cm, born in the sand by the sea. In the early Qing Dynasty, Zhou Lianggong recorded in Xiao Min Ji: "I used to eat frozen bamboo shoots in Fujian, but I heard that I was born by the sea and looked like an earthworm. I cook cold well water with bamboo shoots. My collagen is dissolved in boiling water to form a sticky paste, and then put it in a small lamp, cooled and frozen.

Vegetable head acid: Slice white radish, marinate to remove bitterness, and add appropriate amount of salt and sugar to get sweet and sour vegetable head acid.

Paste: After boiling water, add sweet potato powder, fine noodles and seasonings to make paste, which is delicious, sweet and smooth, and can be used with various snacks.

Nine-fold fruit: it is made of superior late rice, edible yellow pigment, brown sugar, alum and cooked peanut oil through a series of processes. Pale yellow translucent solid, like jelly, cut and eaten with sugar, or stewed with dried bamboo shoots and braised pork.

Tie the trotters: Select the trotters, remove the bones and meat, then pour the pickled pork into the epidermis, and tie the outside with bamboo strips when cooking. The pickled hoof is cut into half-moon slices, stacked on a plate, and then dipped in seasoning. The taste is mellow and not greasy, and it is often mixed with "frozen bamboo shoots".

Roasted Muscovy Duck with Salt: Marinate the whole muscovy duck with claws with seasoning, then put the whole duck and ginger into a clay casserole with a cover, then bury the casserole in sand and coarse salt, put it into an open iron pot, heat it and simmer it carefully. After cooking, frying, burning, smoking, stewing and other cooking techniques, duck meat is delicious and juicy, with a fragrant smell, which is very attractive. It is a nourishing but not greasy, warm but not dry, delicious medicated diet with full flavor.

There are too many delicious foods in Quanzhou, so I won't list them one by one.

Quanzhou is really a low-key city, and it is also a city that manages its own street life with great care.

Quanzhou dressed up in fireworks, slowly but surely. Many seemingly unremarkable delicious snacks are not known to have accumulated through ups and downs.

Everyone is familiar with oyster omelet, ginger duck and batter in Quanzhou, but in fact, what makes me feel warmer is mainly some ordinary snacks.

You have eaten noodles from Quanzhou. It is said that northerners can cook noodles, but after eating Quanzhou noodles, you will be amazed at the doorway!

Among the delicious and rich noodles, beef brings an ancient taste. Add all kinds of side dishes and little seafood, especially peanut butter. The soup is very thick and delicious!

Noodles are also alkaline, similar to noodles in Regan Noodles, but not so hard. The auxiliary materials are lean meat, squid whiskers, clams and various vegetables, plus a little mushrooms, shrimps, shredded bamboo shoots, coriander, leeks and bean sprouts, which are quite rich. In addition to rich seasonings, marinated soup is the essence and has a smooth taste. Generally boiled bone soup or broth is used. Pick it up and put it in a bowl, then pour it with marinade. The noodle soup is sweet, smooth and delicious.

In addition, we have to steam sand worms in Amway.

A dish that children at the seaside especially like to eat. It looks a little scary, but … it's crispy and delicious. Don't miss the seafood lovers.

There are many snacks in Quanzhou, such as roasted dumplings in Quanzhou, batter in Quanzhou, Honglai chicken feet in Quanzhou, frozen bamboo shoots in Jinjiang in Quanzhou and so on. Next, let's look at the characteristics of these famous snacks ~

Quanzhou roasted meat zong

It tastes sweet, oily but not greasy, and is mainly made of pork, mushrooms, chestnuts and glutinous rice. Quanzhou braised pork dumplings are characterized by mixing glutinous rice with marinated soup and scallion oil, frying in a pot, and then stirring with meat and mushrooms. Finally, wrap it with bamboo leaves and boil it. This kind of braised pork in jiaozi is really authentic only in Quanzhou.

Quanzhou noodles Huxian

Its main color is light and its taste is fresh and sweet. It is mainly made of noodles from Quanzhou and some optional ingredients. For example, tofu or small intestine can be added to a bowl of noodles, which is the first choice of Quanzhou locals. Delicious and nutritious ~

Quanzhou Honglai chicken feet

It tastes sweet and delicious, and it can be divided into spicy and not spicy. It is the favorite accompaniment of Quanzhou locals. Honglai chicken feet mainly come from Honglai Town, Nan 'an, Quanzhou. Because of this special secret recipe of stewing raw materials, the taste of Hongse chicken feet made in many places will still be different.

Of course, besides the famous snacks mentioned above, there are many delicious foods. If you are interested, you can try it locally ~ (Strait Net Yellow)

Quanzhou, the cultural capital of East Asia, is located in the southeast coast of Fujian Province, which governs four districts, three cities and five counties, Quanzhou Economic and Technological Development Zone and quanzhou taiwanese investment zone. And there are countless cuisines in these places.

There are many cuisines in Quanzhou, and the most representative movie is West Street Cuisine. The food in that street can be eaten for one day, including four fruit soups, wet cakes and vegetables, batter, fried vinegar meat, fried vegetable cakes, pickled cabbage heads, all-fried cakes, garlic strips, bowl cakes, Wu's handmade sesame sauce and tofu ... There are many delicious foods hidden in the alleys of West Street, waiting for you to explore.

In addition to these delicious foods in the urban area, Jinjiang also has some delicious snacks such as Anhai frozen bamboo shoots, yamou peanuts, pork residue, Shenhu fish balls, Shenhu boxing mother, Shenhu horse soup, Shenhu crispy rice and so on. Nan 'an has Penghua mustard tuber, Shuguang sweet potato, Honglai chicken feet and Du Ying Masi. Honglai chicken feet can be bought in many places now. Shishi city has Yongning Pacific Oyster, Ancient Floating Porphyra, Shishi Sweet Crab and Jiangyan Red Cream Crab.

Huian county has Chongwu fish roll, white water pig's trotters, small yellow croaker and so on. Dehua county has white chopped black chicken, Dehua 18-grid day lily, Feng Shui pear and so on. In Yongchun County, in addition to oranges, there are also list turtles, Penghu broth, Shigu white duck soup and so on. In Anxi County, besides Tieguanyin, there are Hutou rice noodles, Hutou green onions and Hutou salted bamboo shoots.

Quangang District has Quangang Piao, sea oyster omelet, Turing trotters, pink monkeys (sweet potato powder), crispy mouth, nine-layer cakes, fried wheat and so on. Among them, Quangang Fuzi noodles are already very famous, and now they can be eaten in many places in Quanzhou. In Luojiang District, there are areca taro in Heshi Town, red-hearted sweet potato in Hongshan, rat koji in Hongshan, muffins in Heshi Town and Dendrobium candidum in Shang Bing.

Quanzhou has many local cuisines, just the tip of the iceberg.

(Minnan Network Connected to Huang Pei)

In Quanzhou Quangang, Piao is an indispensable snack for local people. The floating dome of Quangang is dark yellow, thin and brittle, elastic but not sticky inside. Just fried floating clams, broken open with chopsticks, are filled with delicious oysters and fresh lean meat, which is extremely delicious, leaving your teeth and cheeks fragrant after enjoying them.

Quangang float, also known as Quangang Pujia, Quangang Pujia and Quangang Fried Cake, is a local specialty snack in Quangang. Fresh oysters, lean meat, rice, Chinese cabbage, carrots, ginger paste, garlic paste and local sweet potato powder are used as raw materials to prepare a thick and moderate floating surface, which is shaped with a pentagonal mold and fried in a pot for a few minutes. The floating face is born to be the face of 38+0 people, and it smells good. After being taken out of the pot, the floating clams are crisp outside and tender inside, and the entrance is fragrant and delicious. Dip in some soy sauce and vinegar when eating, it will be more fragrant, tender and delicious.

Quangang has three flavors. The first kind is hard floating, which is mainly popular in Houlong Town, Xiaocuo Town and Fengwei Town. The second is soft floating, which is popular in mountainside town and former Huang Zhen; The third type is a new floating shape, which is mainly borrowed from Hui 'an and Xianyou and improved to please local tastes.

The difference between hard floating clams and soft floating clams lies in the use of sweet potato powder. The former is usually more viscous. In the frying process, the frying time is slightly longer than that of soft floating clams, and the finished product is slightly burnt (but has no burnt taste). Hard-core floats are the most authentic in the old shop and Shangxi Village Brigade opposite Xiaocuo Fisherman's Wharf. Soft floating clams are soft and generally need to be picked up with chopsticks to eat. In the past, the old shop under the Agricultural Bank of China on the mountainside was authentic (it has been moved away), and now the floating clams in Xinmin Street are also authentic.

The traditional way to eat floating glutinous rice is to wrap it with Indocalamus leaves or Malva leaves. When eating, the oily smell of floating glutinous rice is mixed with the fresh smell of fruit leaves, which is really a favorite of working people. After the founding of the People's Republic of China, with the sharp increase in the consumption of floating houses, newspapers are usually used to wrap floating houses, but it is not very hygienic.

The way to eat floating clams is exquisite. The authentic way to eat floating clams must be eaten while it is hot, with local secret large intestine soup, small intestine soup or beef soup. It's really greedy love! Of course, eating alone is also very loving! When eaten alone, it can usually be accompanied by seasonings, such as vinegar, or chopped garlic and vinegar are soaked together to taste better.

The following is the method of floating fruit (partly taken from the omnipotent Baidu). Preparation materials: sweet potato powder, oyster, lean meat, chopped green onion, carrot, spiced powder, rice, salt, vinegar, etc.

Cooking steps:

1. Wash oysters with salt, add appropriate amount of spiced powder and salt and mix well; Shred carrots and chop onions;

2. Take a proper amount of sweet potato powder and put the rice in the leftover rice.

3. Add a proper amount of water to the sweet potato powder, and stir the rice and sweet potato powder evenly (the amount of sweet potato powder is more than that of rice); Then add chopped green onion and shredded carrot, and stir the salt evenly (the fruit pulp should not be too thin, and a proper amount of soy sauce can also be added);

4. Add appropriate amount of jellyfish and lean meat;

5. Cover the jellyfish with a little rice paste;

6. Put it in the oil pan and fry it over medium and small fire (the oil must take over the floating fruit); When frying for one or two minutes, shake down the mold and the floating fruit will fall out, and repeat the next floating fruit (step 4-6);

7. Use chopsticks to turn over the bottom from time to time to prevent burning; Fry the floating fruit until golden brown, take out and drain the oil;

8, plate, with vinegar, delicious (floating fruit must be eaten hot to be delicious, must be accompanied by vinegar).

Quanzhou first developed in the Zhou, Qin and Han Dynasties, and was placed in Dongan County in 260 AD. It was one of the four largest ports in the world in the Tang Dynasty and was praised as the City of Light by Kelpolo. It was the largest port in the East during the Song and Yuan Dynasties, and once had the grand scene of "people from ten continents" and "businessmen from all over the world".

In such a city with a long history, there are many delicious and famous snacks.

I-I will bring you one by one as a foodie.

The frozen bamboo shoots in Anhai, Jinjiang don't look terrible and delicious.

Frozen bamboo shoots originated in Quanzhou, Fujian Province, and are a traditional snack with good color and flavor. It is a frozen product made of unique products. According to legend, the inventor is the national hero Zheng Chenggong. It contains gum, the main raw material is a worm, belonging to the starfish family, the scientific name is Phascolosoma esculenta, and it is two or three inches long. After boiling, the colloid contained in the worm body is dissolved in water, and after cooling, it condenses into blocks, and its meat is clear and delicious. Serve with good soy sauce, Yongchun mature vinegar and garlic.

Bamboo shoots are caught out of the sand. They are stocked for a day to spit out sundries, and then boiled in a pot. Because this thing is as high in collagen as pigskin, sticky and then put in a small bowl. After natural cooling, it solidifies into a small bowl of "bamboo shoot jelly". They are all white, the color is crystal clear, the meat is clear, the taste is delicious, soft and smooth. With the above good soy sauce, northern vinegar, sweet noodle sauce, hot sauce, mustard, garlic, jellyfish and coriander, shredded sour white radish, shredded pepper, tomato slices, etc., it becomes a delicious flavor snack.

Zhongshan Road is a must for meat dumplings.

Dumpling originated from Quanzhou, Fujian, Minnan and Southeast Asia in Taiwan Province Province, and is a traditional food of Dragon Boat Festival. Its exquisite selection of materials, diverse ingredients, fine production, long history, sweet taste, oily but not greasy, red and yellow color, unique flavor, renowned at home and abroad. During the late Qing Dynasty and the Republic of China, there was a kind of "silver dumplings" in the urban area, the most famous of which was meat dumplings, which were made by Xu Niu of Guanyin Pavilion in Fuqiaotou, Quanzhou, and were full of customers. During the Dragon Boat Festival, every household in Quanzhou has meat dumplings to worship the ancestors of the gods.

The store selects glutinous rice with soft texture and bright luster, and the ingredients are mixed with farm pork, shrimp, mushrooms, marinated eggs and lotus seeds. Even palm leaves must be cooked with the original soup. Secondly, the control of temperature, including the time of fried rice and blanking, must be very accurate.

After more than an hour of slow fire, jiaozi with minced meat can be served. Untie palm leaves, golden polygonal zongzi sparkles, and a natural fragrance comes to the nose, which greatly increases people's appetite. Dip it in peanut butter and garlic paste and send it to your mouth. The smell of zongzi will be full of hot air, which will make people memorable.

Tianhou Palace Bingzhengtang four fruit soup Shihua Ointment

Four fruit soup is a delicious dish, which belongs to Fujian cuisine. Sweet and refreshing, cool and detoxifying. In the memory of many generations, it is inseparable from a refreshing sweetness accompanied by hot summer and cicada singing, which originated from a bowl of four fruit soup that has been circulating for a long time.

The main raw material of Shihua Ointment is Shihua Ointment, which is an edible seaweed growing on rocks in the middle or low tide zone of Taiwan Province Strait. The algae body is recumbent, the branches are irregularly branched, and the shape looks quite like coral, which is very elegant. Stone flower paste is made by hand. Boil the gypsum in a large pot, and then filter it with gauze. After cooling, it naturally solidifies into jelly, which is transparent and clear. Honey water and sugar water can be added when eating. Hot food can reduce the temperature and reduce the fire.

Ginger Duck in Ji Cheng Road, Quanzhou

Ginger duck originated in Quanzhou, Fujian, and later spread to other parts of China and even overseas. It is a traditional snack in Fujian. It can not only replenish qi and blood, but also nourish yin and reduce fire with duck meat. Medicinal diet in delicious food is nourishing but not greasy, warm but not dry, suitable for autumn and winter.

Muscovy duck with red face 1 about 1000g, ginger 200g, sesame oil (preferably black sesame oil) 200g, pig bone 500g, Guangdong rice wine 50g, rock sugar 20g, sugar 30g, soy sauce 150g, dried pepper 10g, and fragrant pepper.