Fujian is the starting point of the " Maritime Silk Road" and the departure station of "Zheng He's Voyage to the West". Fujian's coast has numerous plains, rich and diverse marine resources and unique geographical conditions. Here you will find the picturesque Gulangyu Island in Xiamen, spectacular and beautiful ancient buildings, and the unique "Minnan cuisine".
The seafood here is mainly shellfish, molluscs and other marine organisms , and the food is also mainly seafood. Next, I would like to introduce to you six classic Minnan delicacies that you must eat when visiting Fujian.
The first course: Buddha Jumps Over the Wall
I believe everyone is familiar with this dish. Its fame has spread all over the country, and it is also a famous dish at state banquets . This Buddha Jumps Over the Wall also has another very promising name, called "Fushouquan".
Buddha Jumps Over the Wall can be said to be integrating the essence of all things . The raw materials used to make this dish are even more diverse, including abalone sea cucumber, cuttlefish scallops , flower mushrooms king oyster mushrooms, and tendon fish. Lips etc. After the Buddha Jumps Over the Wall is simmered, the soup is bright in color and tastes soft, tender and fragrant, with sticky gum and rich layers.
The second course: Seven-star fish balls
The reason why this special fish ball in Fuzhou is called "Seven-star fish balls" is because after it is cooked, it floats on the soup noodles , just like the stars in the sky . The raw materials of Qixing Fish Balls are mainly fresh fish meat puree and lean pork meat puree. After whipping in the same direction, the resulting fish balls are as white as clouds in color, smooth in taste and full of elasticity..
The seven-star fish balls are filled with delicious and juicy pork belly. It is perfect to use seven-star fish balls to make a bowl of simple yet flavorful traditional fish ball soup .
The third course: Shacha noodles
Shacha noodles, as the name suggests, are hot alkaline water noodles topped with salty, sweet and spicy sanda soup, and then covered with fresh and delicious ingredients. The highlight of Shacha Noodles is this spoonful of soup - Shacha Soup. The Shacha Soup is made by boiling shacha sauce, sesame, and peanut butter in a certain proportion.
A good bowl of sand tea noodles, whether paired with abalonelobsteror tofu fish balls, tastes unique. Smooth texture, chewy noodles, spicy soup, and colorful ingredients are the most authentic and basic features of a bowl of Fujian Shacha noodles.
The fourth course: Jellied bamboo shoots
The raw materials for making this frozen bamboo shoots are really surprising. They are neither green bamboo shoots in spring nor moso bamboo shoots in winter. Instead, they look like earthworms, called soil. Bamboo shoot small brown and black bug!
Although the bamboo shoot worm looks scary, the bamboo shoot jelly formed after boiling and freezing is crystal clear, has a smooth texture and is rich in collagen. Dip the jelly of bamboo shoots in soy sauce and minced garlic to bring out the deliciousness to the extreme. Once you taste it once, you will never come back.
The fifth course: Fuding Pork Slices
Fuding Pork Slices is a local traditional specialty dish in Fujian , coming from Fuding, Fujian. The entire production process of Fuding Pork Sliced is done by hand. The pork hind legs are pounded with a mallet into a puree, then kneaded into a paste with both hands, and then stirred and kneaded with ice water. The whole process is time-consuming and labor-intensive, but it is cooked. meat slices pink and white color, elastic and tender meat .
The soup of Fuding Pork Slices is also "quite mysterious", is both spicy and sour, the spiciness comes from the local yellow pepper, which is "as spicy as eight bowls each", and the sourness comes from the local Zherong vinegar, which is spicy The taste goes straight to the forehead, but it is also sour and fragrant. This is the charm of Fuding meat slices!
The sixth course: Meat Yan
Meat Yan looks similar to Jiangsu wontons and Cantonese cuisine wontons , but it is very different from these two.The key difference is that the skin of the meat swallow is made of a mixture of sweet potato flour and refined meat, and the meat filling is wrapped in the skin, which is crystal clear and not greasy. The skin of the meat swallow is as thin as cicada wings , and the filling of the meat swallow is delicious and refreshing. It is truly a double enjoyment for the taste.
That’s it for today’s food introduction, six classic Fujian delicacies, “don’t miss it when you pass by”. Friends who come to Fujian must try it and experience the “unique flavor” of Hokkien cuisine . Welcome everyone to share and leave a message about the Fujian dishes you know!
