Pudong, formerly known as Xinghua, was a prosperous county with beautiful landscapes and abundant resources, attracting talented people and fostering continuous development. It was renowned as "Literature and Art, Lu Province" and "Coastal."Local food of PudongFlavorSnacksThere are many kinds.Delicate and refined craftsmanship.Diverse flavors and aromas, each with its unique characteristics, making it an affordable and convenient food, suitable for quick meals and easy to carry.Stone Room Pancakes, JiangkouNoodle soupLike, Tianshui Flatbread, West Tian Tail Food, Tian Jiu Bay Braised Pork, Spicy Meat, Si Fun, Bean Curd,Soy milkRice noodlesand fried bones, stir-friedtofuand many more...

Stewed Tofu

Brief introduction

The local cuisine of Fuzhou is abundant and diverse, among which "Stewed Tofu" (also known as "Pot Side Stew") has become a famous local specialty of Fuzhou and is a special symbol of Fuzhou.Everyone who has lived or lived in Fuzhou loves to eat it.Those Fuzhou people who have left their hometown overseas will feel nostalgic when they hear the word "Stewed Tofu" and think of their hometown.

Traditional Fuzhou families almost all make Stewed Tofu, and every summer solstice, Fuzhou people and farmers in the suburbs will cook Stewed Tofu.Because the summer solstice is the peak season for farming, cooking Stewed Tofu on this day not only allows families to have a full meal and then go to work in the fields, but also allows neighbors to share and enjoy together.Like " (Shuan)," cooking makes the ingredients cooked immediately, facilitating communication.

Nowadays, stalls selling Stewed Tofu can be seen everywhere in the streets and alleys of Fuzhou, which is a popular food for citizens.Quick mealsAnd there are bags of "Stewed Tofu" for sale in food stores, which can be cooked at any time.

Recipe

Stewed Tofu is made with (chilan, clams) juice, cooked in a pot to extract its flavor, and then poured around the edge of the pot with a slurry of ground rice, which turns into a dry crust when heated, and then scooped into the soup.with celery, green onions, dried shrimp,mushroomsand other seasonings, after boiling, it is ready to be cooked.(Ma Ruan, sweet glutinous rice balls)

Brief introduction

Ma Ruan is a beautiful Han Chinese

sweet glutinous ricesnack from Pudong, Fujian.Made with pig hind leg meat (without skin and fat), ground into a paste, mixed with dried pears, borax, pepper, and ginger juice, and then scooped with a spoon into small balls, cooked in hot water, and eaten with a clear soup. This is a famous snack in Xianyou.Delicious after a meal.Made with pig hind leg meat (without skin and fat), ground into a paste, mixed with dried pears, borax, pepper, and ginger juice, and then scooped with a spoon into small balls, cooked in hot water, and eaten with a clear soup. This is a famous snack in Xianyou.RecipeThe recipe for Ma Ruan is similar to that of fried glutinous rice, but it adds sesame when making glutinous rice balls, and then coats the balls with sesame seeds, frying them in hot oil to form glutinous rice balls about the size of a fist, which are much larger than the glutinous rice balls sold on the street.Because the outside is not sticky, it becomes very hard or crispy when fried, and it is very soft after being cooked, so it is very delicious.Everyone calls it " (Ma Ruan)," and it costs five cents per piece.

Because it is made with

sugar

and mixed with, so it is very sweet, and also because there is a layer of sesame on the outside, so it has a fragrant sesame flavor, the size is round and big, but it is soft and chewy, and when you bite into it, the round and plump "Ma Ruan" will also become flat when the teeth close,Glutinous riceshows its elasticity and chewiness. It is sweet, fragrant, soft, chewy, and doesn't feel greasy. It is a delicious snack. However, if you eat too much, you will get a fever.Steamed ClamsBrief introductionSteamed clams, also known as "Clam Stew," is a specialty dish from Pudong, with Jiangkou being the most famous. It is usually used for entertaining important guests.Clams are generally referring to eel clams.Small and long clams are called bamboo clams.They are soft-bodied animals with two shells, living in the coastal shallows.There are shellfish farms along Pudong's coast, with those from (Hanjiang Duotou) being the best.

Clams are one of the famous seafood products in Pudong, and there are many ways to eat them.

Besides processing into dried clams, there are also fresh clams, braised clams, and clams mixed with other ingredients for cooking, such as fried clams, steamed clams, etc.

Especially steamed clams, is a popular dish among people.Historical and cultural backgroundWhy is it called steamed clams?

The " (Xuan)" character in Pudong's coastal area has a legend.Legend says that many years ago, the coastal areas were plagued by plagues, which severely threatened people's lives.People cooked clams to help ward off the evil spirits.Steamed clams are also a popular food in Fuzhou.The origin of noodlesNoodles originated in China, and there were already " (Tang Bing, soup cakes)" as early as the Han Dynasty." (Tang Bing)" is actually a " (Qian Er Tang, soup cake)," which is made by holding one end of the dough and pulling out thin slices with the other hand.By the Northern Wei Dynasty (534–537), "Tang Bing" no longer used hands to hold, but used a cutting board, a stick, and a knife to flatten and cut the dough into thin strips, which is the earliest noodles.By the Tang Dynasty (618–907), there was frequent exchange between China and Japan, and noodle and glutinous rice making techniques were quickly introduced to Japan.

The earliest European noodle food is said to be introduced by Marco Polo from China to Italy in 1295.

However, this statement may not be true.Some historians believe that noodles were introduced to Europe by Asian slaves who were cooks in wealthy Italian families.

Later, noodles were accepted by the working people in Fuzhou, Fujian, and then developed into Fuzhou-style noodles.RecipeThe key to Fuzhou-style noodles lies innoodles and the soup.Generally starts one day in advance.The noodles are the most important step, whether it is noodles or glutinous rice, the noodles need to be cut into thin and thick noodles by hand, the noodles are made with differentflouraccording to the proportion, the noodles will not stick to the pot when cooked, and will not be cooked if it is too thin.The soup is also an important step, to choose

pork bones

to make the best bone, to make the soup white and fragrant, and to add the appropriate amount of water.Finally, the ingredients,thin meatdried mushrooms, dried shrimp,When the clear water rises to the surface, add the cooked spices, andSaltOkay.MSGchopped scallionsVinegar, mix well to complete.The meat is tender, juicy, and delicious.

Main ingredients:

Clams 500g

Accessories: ginger, garlic,greensSalt, cooking wine, oil, and flour

Instructions:

1. Rinse and soak clams for 30 minutes.

2. Remove the shells and meat from the clams.

3. Remove the clams' body, thread, and membrane, or leave it as is.

4. Then, marinate the clam meat with salt, cooking wine, and flour for 10 minutes.

5. Heat oil in a pot, add ginger and garlic to fry.

6. Add clear water and bring to a boil.

7. Add the clam meat after boiling.

8. Cook for about 3 minutes.

9 Then add green vegetables to the pot and cook until soft.

10 Season with salt.

Puten Tofu

Introduction

Puten Tofu is a traditional snack from Puten, with Puten Tofu being the most famous, typically used for entertaining important guests, and is called authentic Puten Tofu.

Nowadays, Puten Tofu has become an indispensable dish at Puten weddings and New Year celebrations, and is also a must-have dish for Puten people abroad.

9. Add greens and cook until softened.

10. Add salt to adjust the seasoning.Putian HalumeiIntroductionHalumei is a traditional snack of Putian, with the most famous being Putian Halumei, which is often served to important guests and is known as authentic Putian Halumei.Nowadays, Halumei has become an indispensable dish for weddings and New Year's celebrations in Putian, and is also a must-have dish for Putian people living abroad.History and cultureNoodlesOriginated in China, noodles have appeared since the Han Dynasty, with "soupcake"."Soup cake" is actually a "slice soup", which is made by holding the dough in one hand and tearing slices into the soup pot with the other.By the Northern Wei Dynasty (486-534), "soup cake" no longer used hands, but used tools such as chopping board, stick, and knife to flatten and cut into thin strips, which was the earliest noodles.By the Tang Dynasty (618-907), people hung the cut noodles to dry, which was more convenient for storage and consumption.Therefore, the earliesthanging noodles

came into being.

During the Tang Dynasty, China and Japan had frequent exchanges, and noodle making technology was quickly introduced to Japan.The earliest noodle-like foods in Europe were said to have been brought back to Italy by Marco Polo in 1295.However, this statement seems to be inaccurate.Some historians believe that noodles were introduced to Europe by Asian slaves who were chefs in wealthy Italian homes.Later, it was accepted by the people of Putian, Fujian, thus creating Putian Halumei.MakingThe key to Putian Halumei lies inGlutenand brothmaking.Generally, it starts the day before.Gluten is of course the most important process, unlike cutting and pulling noodles, the dough is cut into coarse and fine noodles on the spot, this noodles must be made with differentfloursaccording to the ratio, the noodles made must be tough, and not easy to stick in the pot.Broth making is also an important process, selectingpork bonesThe best bone segments, the broth made must be white and fluffy, fragrant, and the amount of water added to each broth must be fixed, if it is too thin, it is not good, if it is too thin, it is not good.Seafood，OystersClamsLeeksAre essential.After all the preceding processes are completed, it is the process of making savory food. The name of savory food comes from the fact that it is slowly simmered in low heat, allowing the flavor of the broth and ingredients to penetrate the noodles, so that the noodles can have flavor, and the soup is viscous.

While making savory food, it also emphasizes the time to eat noodles. Generally, the noodles should be eaten 3-5 minutes after being taken out of the pot, otherwise the noodles will be cooked and lose their texture, so for authentic Putian savory food, cooking a large pot of savory food also carries a lot of risk, if it takes too long, it must be discarded.

Warm brothLamb

Introduction

Warm broth and lamb, is a traditional delicacy in Fuzhou, Putiand.

History and culture

Legend says that in the mid-Ming Dynasty, there was a family in the suburbs of Xianyou City who made a living by raising sheep.That day, he had just slaughtered a large sheep, ready to sell, when he suddenly received a message that the Japanese pirates were coming.He didn't have time to think, so he quickly put the sheep into a wooden barrel filled with boiling water, covered it with a lid, and used straw to disguise it, and the whole family fled.The next day, the Japanese pirates withdrew, and he and his family returned home, feeling very hungry, and suddenly remembered that there was a fat lamb in the barrel.So, he took the lamb out, cut it into pieces, and it was already cooked, and the whole family used it to fill their stomachs, and they felt that the lamb was very delicious, with no fishy smell.Since then, he followed this method to make warm broth and lamb, and sell it, and gained fame and reputation.

How to make

Select high-quality sheep, andbloodslaughter and remove the fur, remove the internal organs, put the whole sheep into the pot, and pour boiling water over it several times, quickly put it into the wooden barrel, then pour in appropriate amount of hot water to submerge the whole sheep, cover it with a lid, and take it out the next day, and cut it into four types:neck meat, back meat,leg meat,and offal.Before eating, use a sharp thin knife to cut the lamb meat into thin slices, and place it on a plate, with ginger, garlic, aged vinegar,soy sauce

and other seasonings, which is very delicious and addictive.

Steamed tofu

IntroductionSteamed tofu is a characteristic dish in Putiand, known for its simplicity and elegance, and is also a health food for the elderly.Cut the tofu into small pieces;Cut green onion and ginger into slices;Heat oil in a wok and stir-fry green onion and ginger, then add tofu, add salt, water,pepper

and simmer until the tofu is cooked.

Serve with hot soup.

Rice noodles

Introduction

Rice noodles are a traditional Chinese snack in Putiand, made with rice noodles and broth.

How to make

Ingredients:

Seasonings and ingredients: a little soy sauce, a little MSG, 1 pound of fried peanuts, 1 pound of green

beans

andscallionsIngredients: one piece of Putiand rice noodles, two kilograms of brothProduction:

Boil the broth, add the rice noodles (do not cook for too long, about 1 minute, according to your own fire) and take it out, heat the wok, add a little oil (do not add too much, otherwise it will not taste good), add green beans and stir-fry for two minutes, then add the cooked rice noodles and stir-fry evenly, add scallions and mix well, and serve with hot broth.Putiand stone room snacksIntroductionStone room snacks are a traditional snack in Putiand, which is a popular food in the Putiand region.

Stone room snacks are fragrant and chewy.

The rice is thin as a cicada's wing, and the small peanuts and green onions are tightly attached to the rice, which is very delicious.

One of the 24 scenic spots in Putiand, Stone Room, is famous for its snacks.“Stone Room snacks” are mainly made of high-quality late rice, fried peanuts, sesame seeds, green onions, salt, and MSG.First, use a high-quality late rice, rinse and soak for 2-3 hours, then drain and rinse, and add water, and use a large stone mill to grind into a very thin rice slurry, then add sesame seeds, peanuts, salt, MSG, and stir well.The key to making Stone Room snacks is to make the rice slurry as thin as possible.The thinner the rice slurry, the more translucent the snack will be, the more chewy and delicious it will be.Recently, the Stone Room snacks have attracted many tourists.People come to Stone Room not only to enjoy the scenery, but also to taste the delicious and affordable snacks.Of course, Stone Room snacks are also a popular dish in many restaurants and inns in Putiand.

Then is the accessories,meatmushrooms, dried shrimp,red bean paste is a sweet food, long-term storage is not easy to change, if regular heating can be stored for more than 20 days, it is an indispensable food for the New Year.Red bean paste is generally made within the 27th and 28th days of the lunar month, except for those who are not yet married, all families will make red bean paste.Red bean paste is red and round, with the meaning of reunion and good luck. MetaverseTherefore, red bean paste is a popular food.

Recently, many tourists have come to Stone Chamber Rock to taste "Halumei".

People come to Stone Chamber Rock, not only for the fun of exploring and sightseeing, but also for the delicious and affordable taste of "Halumei".Of course, many restaurants and restaurants in Putian also list Halumei as a delicious food.· “ ”：“Red beansCook into a ball, wrapped in fresh sticky rice flour, making a large ball, steamed or boiled in soup, or can also be cooked.This steamed sand ball is the same in terms of raw materials and method as red dumplings.However, red dumplings are made into spherical shapes using wooden stamps, and are covered with red.Mencius The Dream of the Red Chamber "Clear sand dumplings" are classified as "after-meal food".Currently, there are still clear sand fillings in Northern China, such as Beijing clear sand dumplings.The fillings "clear sand" are made by boiling redSmall beansor red beans, then mashed into mud, add sugar.Now, Puten red dumplings have green beans, sticky rice,Sweet potatoesand dried ingredients (sticky rice can be sweet or salty), but the mainstream is green beans (commonly called "red dumplings and green bean fillings"), made from green beans and sugar, which can be kneaded into a ball.Just like the sand balls in.

Wu Zimu Dream of Red Chamber under "Eve" has clear sand dumplings, which belong to "city food"."Night market" has clear sand dumplings, ten-color sand dumplings."Various goods" has sand dumplings, which belong to "selling goods on the street"."Tea shop" has fragrant bean sand dumplings, which belong to "dried fruits"."West Lake Elderly's Biography" has clear sand dumplings.Zhou Mi The Old History of Wu has clear sand dumplings.According to Hangzhou's old name Wu, "fruit" refers toSnacks|· has sand dumplings, which belong to "night top shelf sellers"."Spring cake", "spiral cake", "leek cake" etc.belong to "night top shelf sellers".The author continues to write: "Everywhere, people are accustomed to it, but for those from afar, it is a rare sight".The above-mentioned Song Dynasty notes indicate that in the Southern Song Dynasty, Lin'an (now Hangzhou, Zhejiang) and Pujiang (north of present-day Jinhua, Zhejiang), "sand dumplings" (clear sand dumplings) were street food snacks, sold in shops or markets, or sold along the street.There may be various colors (such as "ten-color sand dumplings").Now, there are also red dumplings without coloring in Puten market.

Making methods

Composed of two parts, the dough and the filling.The dough is generally made of sticky rice flour, first mixed with food coloring, then added with a small amount of warm water, kneaded into a rice or dough, then a small part is taken out, and squeezed into a thin cake, which is "red dumpling dough".The filling is generally made of sticky rice, green bean, sticky rice green bean, porkfive-color meatfilling (less), four types: sticky rice is steamed into cooked rice, then added with sugar water, cooked until sticky and softRice balls；green bean filling is to cook green beans, put it into sugar (cook over low heat), then use a spoon to crush the green beans, relying on the viscosity to form a ball.Sticky rice green bean filling is to first stir-fry sticky rice, then grind it into powder, then mix it with cooked crushed green beans, sugar, and form a ball.When making, the filling is kneaded into a ball with a diameter of about 5 cm, which is "red dumpling filling".The dough is wrapped in the filling, and placed in a wooden dumpling mold, which is molded into a round ball with an arched top and flat bottom (the surface is decorated with patterns, and the middle is usually printed with words or patterns such as "Fu, Lu, Shou, Happiness, Wealth, and Double Child, Celebrating Harvest").The finished red dumplings are placed on a base of clean, circular chicken leaves (called "chicken banana leaves") or a large tree leaf, and steamed.After about 20 minutes, open the steamer, the bright red, fragrant, shiny red dumplings are immediately in front of you.

Bean milk and noodles

Introduction

Bean milk and noodles are a traditional Han snack from Puten, Fujian, made mainly with rice noodles and bean milk.

Making methods

Ingredients:

Seasonings and ingredients: a little soy sauce, a little flavor, 1 oz of fried peanuts, 1 oz of greenbeans, a little green onion oil, a little sesame oilMain ingredients: one piece of Xinghua rice noodles, two catties of bean milkMaking:

After boiling the bean milk, add the rice noodles (don't cook too long, depending on the fire), and take them out. Then, heat a frying pan, add a little sesame oil (don't add too much, or it will be hard to eat), first pour in the bean milk and stir-fry evenly. Then add the green beans and stir-fry, and finally add the rice noodles and mix well.

Puten fried cakes

Introduction

Fried cakes are a popular snack from Puten, Fujian, with a local flavor of the Fujian province.

Fried cakes are fragrant and chewy.

The rice is thin like a cicada's wing, and the small peanuts and green onions are firmly attached to the rice cake, with a fragrant aroma.Fried cakes were originally made by farmers after harvesting early rice, grinding the broken rice into rice milk, and then frying it withPumpkin

, leek,green beansetc.Puten's one of the twenty-four scenic spots, Stone Room Rock fried cakes, has "if you don't eat fried cakes, you haven't been to Stone Room Rock"The main ingredients of "Stone Room Rock Fried Cakes" are: high-quality late rice, fried peanuts, sesame seeds, green onions, ginger, and salt.First, the high-quality late rice is soaked in water for 2-3 hours, then washed and drained, and then added with water, and used a large stone mill to grind into a very thin rice slurry, and then add sesame seeds, peanuts, salt, and flavor, and stir well.

The characteristics of fried cakes are: one must pay attention to "shua" (stirring), and use appropriate heat to evenly spread the rice slurry on the edge of the pot.Two must pay attention to the degree of rice slurry, the thinner the better.The thinner the rice slurry, the more transparent the fried cake will be, thin like a cicada's wing, crisp and oily, with a wonderful aroma.In recent years, the snack shop of Stone Room Rock has attracted many tourists.People come here, not just to explore and enjoy, but also to taste the authentic and affordable "fried cakes".Of course, many restaurants and food stalls in Puten also include fried cakes as one of their signature dishes.People climb the mountain, seemingly not just for exploration and sightseeing, but also to savor the delicious and affordable "jian kue" (rice cake) flavor.Of course, many restaurants and eateries in Putian also consider "jian miku" (rice cake) as a delicious dish.