Taiwan's top ten food snacks are the ten snacks that best reflect the characteristics of Taiwan's diet among thousands of traditional Taiwan snacks. So what are there? Do you want to try it yourself?
large intestine, small intestine,
large intestine, small intestine, is a very common snack in Taiwan. The large intestine grilled with charcoal fire, the outer skin is slightly crispy, the meat filling is full of rice grains, and the flavorful sausage is covered with sauerkraut, cucumber, ginger slices, and eggs. The gravy is everywhere after biting it, and the mouth is full of deliciousness. And such unique traditional snacks can be found at the Donghai Night Market. Guanzhilin, located in Ximending, Donghai University, has a large intestine wrapped in small intestine, and is a unique snack in Donghai Night Market.
Ingredients:
pig casing 100 grams, 1 sausage, round glutinous rice 00 grams, 15 grams of round glutinous rice, 75 grams of boiled peanuts, 6 shallots, 15 grams of minced ginger, appropriate amount of coriander, 1/2 cup of salad oil.
Seasoning:
A, 1.5 teaspoons of chicken powder, a little herb powder, 1 teaspoon of pepper powder, 2 tablespoons of soy sauce, a little sesame oil, 1 teaspoon of salt, 1 teaspoon of sugar, 360cc of water;
B, appropriate amount of soy sauce paste.
Preparation method
1. Rub and rinse the pig sausage casing with salt and white vinegar (outside the portion) and drain the water; wash the round glutinous rice and soak the
water for 2 to 4 hours, remove and drain the water; fry the sausages; slice the shallots, fry them in salad and fry them, remove and drain the oil; wash and grind the golden hook shrimp; boil the peanuts and blanch them for a while before use.
2. Hot the pan, add peanut oil, stir-fry the minced ginger and golden hook shrimp, then stir-fry it, then put the round glutinous rice and peanuts in the same pot and stir-fry until about 4 to 5 minutes (that is, half-cooked), then add seasoning A and stir-fry evenly before stir-frying, which is the filling of the large intestine.
3. Tie one end of the pig casing and pour it into the filling of Method 2 in a funnel. It is about 6 to 7 minutes full, and it is a section every 15 to 20 cm. Then tie it tightly with a thin linen. Repeat this step until the large casing is fully used.
4. After boiling the steamer over high heat, add the glutinous rice intestines from Method 3, steam over medium heat for 40 to 50 minutes and then take it out. When it cools a little, cut open the sausages from Method 1 from the middle, then pour seasoning B, and sprinkle with coriander.
Dingbian
Many people come to Keelung and want to taste the taste of theDingbian . Japan's NHK exclusive interview, specially came to Keelung to photograph the album and its production process. Dingbianji is a Fuzhou snack, which is considered a home-cooked snack in Fuzhou people’s homes. It contains meat soup, shrimp soup, golden needles, mushrooms, fungus, squid, dried fish, bamboo shoots, and karibanana. It has rich content and is a standard soup with many good ingredients. However, this is just the ingredients. The main dish is a white and tender piece called "Dingbian Fen". "File" is a Taiwanese word, which means crawling. The production is made of rice grinding into rice slurry and rolling down along the edge of a large pot of cauldron. The smooth rolling action of rice slurry is called filing, and the white piece is made of a filing on the edge of a cauldron. The most famous thing about the Xing family is the one who made it. It is said that Li Zicheng, the King of Rebellion in the late Qing Dynasty, came to the refugee group and begged for the people to flee the escape snacks for filling their stomachs. After ascending the throne, he missed such a snack. He not only named it but also ordered it as an imperial dish, which has been passed down to this day.
Ingredients:
(1) 3 cups of rice noodles, 31 cups of sweet potato powder, 1 cup of Taibai powder, 7 cups of water
(2) 1/2 tael of golden needles, 6 mushrooms, 3 taels of oysters, 1/2 squid, 2 taels of shrimp soup, leek flowers /2 taels of
(1) Other ingredients: 10 cups of broth, 1 teaspoon of salt, a little pepper, a little MSG
Method:
① Mix the ingredients (1) into a powder slurry, wait until the pot is heated, drizzle a circle around the edges to make it adhere to the edges.
② After soaking the golden needle, tickle each knot for later use; soak the mushrooms softly, remove the stems and cut into shreds; wash the oysters, cut the squid into shreds, and diced leeks.
③When the slurry solidifies, add broth in the middle of the pot and add ingredients such as golden needles, mushrooms, squid, oysters, and shrimp soup.
④When the soup is boiling, scrape off the surrounding powder and cut into small pieces to cook with the ingredients, and add other (1) ingredients at the same time.
⑤ After turning off the heat, sprinkle leeks and serve.
Key tips:
①If the sweet potato powder is too coarse, it should be sieved first and then mixed with other powders, or after diluting water, soaking for a while to completely dissolve the particles.
⑦ Shrimp soup is a ingredient that is similar to squid soup and meat soup with shrimp. Since the amount is not large, you can buy finished products at the vegetable market. If there is no shrimp soup, you can add squid soup instead, and you can not add it.
③ Soak the golden needle in water and tie the knot to prevent it from spreading out during cooking.
Oyster Orange
Taiwan snack sales ranking number one, and was sought after by fans on both sides of the Taiwan Strait for their idol drama " Meet Love ". Now, from the head of Taiwan to the tail of Taiwan, you can find the fragrance of oyster omelettes every place. Round and plump oysters sizzled on the iron plate, poured with thin slurry, then combined with a few slices of vegetables and a native egg, and finally poured the sour and sweet special sauce on the oyster omelet that had just left the fire. In the scent, a crackling sound suddenly came.
Oyster omelette is not a unique snack in Taiwan. It has existed since ancient times in the Minnan language region (Minnan and Chaoshan). Oyster omelette is said to be a creative dish invented under a poor society. It is a substitute food invented by the ancestors when they are unable to eat enough. It is a symbol of a poor life. Southern Fujian, Taiwan, and Chaoshan are basically the same roots and origins. In Taiwan, its earliest name was "Fanshizhu". It is a traditional snack known to the older generation in the Anping area of Tainan. It is a cake-like item made of sweet potato paste wrapped with oysters, eggs, onions, coriander and other ingredients with added water.
There is an interesting story about its origin. According to folk rumors, in 年年年年 661, the Dutch army occupied Tainan. Zheng Chenggong, a native of Nan'an, Quanzhou, led his troops from Lu'ermen to capture the lost land. The Zheng army defeated the Dutch army as if they were unstoppable. In a rage, the Dutch army hid all the rice and grain. Zheng's army was eager to get rid of the food shortage, so he simply used local materials to mix Taiwanese specialty oysters and sweet potato flour and mixed them with water and fried them into cakes. Unexpectedly, it was passed down to later generations and became a snack that was popular all over the province.
Another more rooted statement is that Taiwan oyster omelette was brought into Taiwan with the migration of Zheng Chenggong's army and Fujian, Chaoshan immigrants. Become a delicious dish that people on both sides of the Taiwan Strait love. Today, Taiwan’s oyster omelettes are highly consistent with the oyster omelette production process in southern Fujian, especially in Quanzhou .
Ingredients:
Main ingredients: fresh oysters 00g, 4 eggs
Ingredients: 2 coriander, sweet potato starch 0g, a handful of tapioca flour. 1/2 carrot, 1 chive
Seasoning: 1 tablespoon of oyster sauce, 1 tablespoon of garlic hot sauce, 1 teaspoon of salt, 30g
Preparation:
Beat the eggs, chop the shallots, peel and grind the carrots;
Method:
Wash the fresh oysters and add oyster sauce;
grind well and marinate for 15 minutes;
Add appropriate amount of water to sweet potato starch;
stir to make a uniform batter;
Add appropriate amount of oil to the pan, and add the pickled oysters to fry until 70% cooked;
Pour into the batter in step 4 and spread it into a round cake;
When the batter starts to solidify, add shredded carrots;
When the sweet potato starch is completely transparent, Pour the beaten egg liquid along the edge;
When the egg liquid is about to solidify, sprinkle in chopped chopped green onion and coriander, and fry until it is completely solidified;
Pop the garlic hot sauce into a bowl, sprinkle some coriander, and dip it in the fried oyster omelette.
A Zong Noodle Line
"A Zong Noodle Line" was founded in 1975 and has a history of more than 30 years. From the roadside stall in the entrepreneurial era to the current one with a store and many chain stores, it has attracted the attention of its peers.
At the beginning, Old Man Azong was pushing a cart and selling his own noodles in the streets and alleys of Taipei. After completing the original accumulation, Azong finally settled down in Ximending, Taipei, and had a small storefront. Under his name, he opened Azong noodle line and chain stores. The business was getting better and better and more varieties were getting more and more.
A Zong noodle thread is Fujian rice noodles, topped with seafood, pork, mushrooms, etc. Its characteristics are black and thin strips, tough and smooth tendons, and it is constantly picked, fragrant and likable, making people want to eat it again after eating; its contents include handmade noodle thread, firewood, bamboo shoots, and pig intestine.
Azong noodle thread with the large intestine as the main content is very distinctive in the treatment and cooking of the large intestine. The large intestine is boiled in marinade, so the treatment process for more than 2 hours before opening a store every day is absolutely indispensable. In addition, since the method of cooking Azong noodles is to add the braised large intestine to the soup cooked with woodfish and noodles, pour it with coriander and garlic paste, which will be filled with fragrance. Plus the specially prepared hot sauce, it tastes sour, sweet and refreshing. The Azong noodle thread concentrates on the rich ingredients, exquisite techniques and special eating methods of Taiwanese cuisine, and is well-known at home and abroad.
noodles are called "noodle line paste", which means that the noodle line is as sticky as paste, and the noodles and noodles are both in the same pot. Fresh oysters are added to the noodle thread, which is called "oyster noodle thread"; if the large intestine is used as the topping, it is called "large intestine noodle thread", such as the Azong noodle thread.
A Zong noodle line does not provide seats, and people can only eat while standing or squatting to become a feature and a tourist attraction. Everyone has a bowl of noodle thread, and even if they have to eat it standing, everyone has relish. This is a famous snack in Ximending, A Zong Noodle Line, Hong Kong and Macao tourists also come to visit. A Zong Noodle Line has become a tourist attraction in Taiwan.
store is the front row of customers. A Zong Noodle Line has developed a unique, simple but orderly managed service process, starting from choosing large and small bowls, picking bowls, scooping noodles, giving customers to collecting money, and completing it in one go, but it only took less than 15 seconds. This is not even McDonald's today when the service speed is prevalent in fast foodism, and it is quite competitive. What's even smarter is that there are no seats in the Azong Noodle Line store, so all customers must stand to eat, which also increases the traffic in the store.
sweet or spicy
Saimen has a history of more than 50 years and has been sitting firmly on the top of the list of local snacks in Taiwan. Not only because of its long years, but more importantly, this unique snack with a unique flavor is full of changes and imagination. The signature of Syman's sweet and spicy come from the foreign TV series "The Seven Seas Rangers" that was popular in Taiwan in the 1970s. The male protagonist is named Syman Dempra. Because the pronunciation of "Syman Dempra" and "Syman Dempra" are similar, such an interesting store account has been created. The full hand-made craftsmanship of Syman's sweet and spicy food is also an important factor in ensuring the taste. It has not changed for many years. A bowl of sweet and spicy sauce has been here for many years and will change with the wind and frost.
coffin board
coffin board is one of the famous snacks in Tainan City. Invented by Mr. Xu Liuyi. In order to make good luck, some shops change it to the official wealth board. The predecessor of the coffin board was made of Western crispy boxes and Chinese ingredients such as chicken liver. At the beginning, it was not called a coffin board, but a chicken liver board.
It is reported that one day, the archaeological team of Taiwan University came to this dim sum shop to taste the chicken liver plate. After dinner, while the archaeological team was chatting with Mr. Xu Liuyi, a professor suddenly said: "This chicken liver plate looks very similar to the stone coffin we are digging!" After hearing this, Mr. Xu Liuyi, who is optimistic and cheerful, replied cheerfully: "Then from now on, my chicken liver plate will be named the coffin plate!" Therefore, this somewhat sensational name "Coffin Board" replaced the title of chicken liver board. Due to its special shape and sweet taste, the coffin board became popular and became one of the famous snacks in Tainan. There are vendors near Shakariba or Chihkan Tower. But in fact, the coffin board tastes greasy and is sold by tourists as the main one, which is not often eaten by locals.
Method
Cut the bread into thin bread cubes, fry it in the pan, fry it until golden brown, pick it up, lift up the crispy side, hollow out the middle, then put it in carefully prepared ingredients such as chicken liver, chicken kidney, chicken, peas, potatoes, carrots, sweet potato powder, cuttlefish and shrimp, cook it in broth and then use some milk, and then dip the sauce on the bread surface, and it becomes a famous coffin board. The crispy crust is paired with a fragrant and delicious meat filling, which has a strong aroma and rich nutrition.
Changhua meat balls
Changhua meat balls are a specialty of Changhua County, Taiwan. It is said to be created by Wu Xushuitao, a meat ball stall in Changhua City. The outer skin of the meat ball is mostly made of sweet potato flour, and the filling varies depending on the taste of each store. However, most stores use ground meat made of pork hind legs, mainly accompanied by mushrooms. Conditioning method: First put the meat balls together with the container into a steamer and steam them, fix the appearance, and then fry them when eaten.
The main ingredients of Changhua meat balls are specially selected sweet potato flour (made after Qingming Festival), high-quality pork, mushrooms, egg yolks, winter shrimp, bamboo shoots with onions and cinnamon spices. After cooking and steaming, it is a semi-finished product with a round skin that is moist and elastic. Add it to a tepid oil pan and fry it for a few minutes, pick it up and sprinkle the sweet sauce made of special seasonings - stir-frying glutinous rice, peanuts, sesame seeds, and sugar, and add the soy sauce at the bottom of the pot. It tastes crispy and fragrant, and tastes delicious.
Ingredients:
rice flour 100 grams, sweet potato flour 300 grams, water 550cc, filling 200 grams of bamboo shoots, tenderloin slices 150 grams, mushrooms 3 3 tablespoons of shallot crisp 3 tablespoons of soy sauce 1/3 tablespoons of five-spice powder, pepper 1/3 tablespoons, coriander 1/3 tablespoons of garlic, small plates, red food colorings 5 spices, soy sauce paste, 3 tablespoons of seaweed sauce, miso 2 tablespoons of sugar, water 2/3 cups of rice noodles 3 tablespoons of water 4 tablespoons
Preparation method
1. Dry cleaning the bamboo shoots in the filling, soak for 30 minutes, boil in hot water, remove the sour taste, and cut into small diced pieces for later use. After soaking the mushrooms softly and remove the pedicles, cut them into small pieces and set them aside for later use.
2. Heat the pot, add 3 tablespoons of oil, first stir-fry the diced mushrooms and slices of meat, then add dried bamboo shoots, crispy shallots, soy sauce, five-spice powder and pepper powder, mix and stir-fry evenly, and wait until it is cool.
3. Mix the slurry ingredients well, place them on the gas stove, and cook them slowly over low heat. When cooking, use an egg whisk to keep stirring until thick. After the heat is turned off, wait until the slurry drops to 35℃, you can make meat balls.
4. Apply a little oil on the small plate, apply powder slurry, add the filling completed by Method 2, then spread a layer of powder slurry, put it in a steamer, make one by one, steam over medium-low heat, which takes about 6 to 8 minutes.
5. Add a little water to the red food coloring and mix well, then suck the water dry with a paper towel, which is the ink paste.
6. Take out the steamed meat balls, wait until they are cooled and take them off the mold, stamp them on the meat balls, then soak them in warm oil, and wait until the skin of the meat balls becomes soft and you can take them out and drain the oil.
7. Put it in a bowl and use scissors to cut out the cross and set aside. Cook the sauce ingredients together, mix the thickening ingredients well, pour it into the sauce and mix it well to make the sauce. Drop the sauce on the meat balls, then add a little garlic and coriander to complete the Changhua meat balls.
Ginger duck
Ginger duck This delicacy originated in Quanzhou, Fujian, and later spread to other parts of China and even overseas. It is a traditional Han snack in Fujian. It can nourish both qi and blood, and the duck meat combined with it has the effect of nourishing yin and reducing fire. The medicinal food in delicacies is nourishing but not greasy, warm but not dry, and is suitable for consumption in autumn and winter.
The tonic snack that became popular in Taiwan in the late 1980s, cooked the red-white duck, a specialty of Taiwan, and took duck meat and old ginger (also known as ginger mother), and combined it with sesame oil, rice wine, and traditional Chinese medicine packages, mixed it in front of guests to boil it. The charcoal fire is better, just like duck soup hotpot.
Ingredients: female duck, ginger, sesame oil, glutinous rice wine, dark soy sauce, sugar, wolfberry, salt
Method:
1. Wash the duck meat and cut it into pieces, and cut the ginger into slices.
2. Add sesame oil to the pot, and heat until 60% hot. Add slices of ginger when stir-fry slowly.
3. Pour the duck meat when the ginger slices are stir-fry until they turn slightly yellow.
4. Stir until the duck meat changes color and pour in an appropriate amount of dark soy sauce until it is colored. After stir-frying evenly, pour in rice wine. Continue to stir-fry on medium heat for about 15 minutes.
5. Stir until the duck meat is dried up and the color becomes darker, add sugar, star anise, cinnamon, bay leaves, and add appropriate amount of salt to season.
6. Add boiling water without duck meat, boil over high heat until boiling, turn to low heat and simmer for 1.5 hours.
7. Add the washed wolfberry 10 minutes before leaving the pot, mix well on high heat until the soup is fragrant.
Zhongxiao East Road Halal Beef Noodle Restaurant
The famous gourmet and traveler Mr. Shu Guozhi strongly recommends it, claiming to be: "On the pure fresh fragrance, this store is the number one in Taipei." The beef soup is mellow, fresh and pure, without any other flavors of ingredients (such as beanban, pepper, cinnamon, sausage, tomato, soy sauce). Some experts want to enjoy the joy of eating noodles, so they specially asked to put a plate of beef in another plate, and only snores to eat noodles with all their hearts. They only put one or two slices of meat in hand, and packed the remaining slices of meat and took them home.
Raw fried flower branches
Just because of the beautiful name "Raw fried flower branches", you should take the first taste. "Flower branches" are made of squid, which are cooked with various bamboo shoots and carrots. The reason why it is called "flower branches" is because there are ten flesh wrists on the upper part of the squid, which are shaped like flower branches, so it is named vividly. If you bite it, you will feel the delicious soup overflowing, and the smooth and delicate flower branches are even more unique.
Ingredients:
600g flower branches, 1/4 carrot, 2 wet fungus (or mushrooms), 1/4 bamboo shoots, 1/2 cucumber, 2 green onions (cut into pieces), 2 tablespoons of samcha sauce, 2 teaspoons of salt, 1 tablespoon of sugar, 1/2 teaspoon of pepper, 1/2 teaspoon of wine, 400 ml of broth head, 1 tablespoon of Taibai powder water, 1 teaspoon of black vinegar, 1 teaspoon of fragrant sesame oil.
Preparation method: 1. Wash the flower branches; after trying to remove the film, cut the flower strips and iron them in a spare way. Slice all the vegetables except onions and then boil them for later use.
2. After stir-fry the scallions, add sliced vegetables and stir-fry them, then add seasonings and boil.
3. Add the flower branches, boil and add Taibai powder water to thin the thicken.
4. Add some black vinegar and sesame oil before taking the pot and mix well, and then serve.
You can see this to show that you are a real foodie, but if you can make all these ten kinds of vegetables, you really have to admire them.