Quanzhou, commonly known as "Leidao," is also known as "Leidao City," "Lidong City," and "Wenling," and is one of the 24 historical and cultural cities in China. It was the starting point of the ancient Maritime Silk Road in China, and was one of the four major ports in the Tang Dynasty.

FeaturesSnacksMainly: HongliChicken feetPrawn paste, pickled vegetables, and eelCakeTofu skinDried shrimpRice cakes, steamed buns, mooncakes, dried fruits, and chili shrimpRice noodlesQuanzhou braised duck, Fujian dried fruits, and Anhai meat buns

Prawn paste

Introduction

Prawn paste is a local specialty from Quanzhou, Fujian, which is made from special products.It contains a lot of gel, and the main ingredient is a type of worm, which belongs to the Starworm. Its scientific name is Opisthopenaeus.After boiling, the gel in the worm is dissolved in water, and after cooling, it will solidify into pieces. It has a light, delicious and fresh flavor.It can be paired withsoy sauceVinegarsweet sauce, spicy sauce, chili oil, garlic,sea slugand coriander, whiteradishand chilislicing, plus tomatoes, it is a delicious and flavorful snack.Prawn paste is also known as "Tusu," and according to "Fu Min Xiao Ji," "I often eat prawn paste in Fujian, which is very delicious and unique. It comes from the seaside, has the shape of a worm, and is called Sand Xun."The most famous prawn paste is from Quanzhou Anhai, which is delicious and fresh. It is also mentioned in "Fu Min Xiao Ji." "Prawn paste comes from the sand holes on the beach, and it is produced in Quanzhou Haiya."Anhai now has the largest production.Prawn paste is grayish white and transparent, with a delicate and crisp texture, good elasticity, and is best when combined with other ingredients. It is a seasonal delicacy in Quanzhou and the surrounding areas in Fujian during the winter and spring.

History and CulturePrawn paste is delicious, and its origin has many different accounts.In Anhai, a village with abundant prawn paste production, the villagers have a legend: during the Jiajing years of the Ming Dynasty, came to Anhai to fight against the Japanese. Because of the shortage of food, the soldiers captured worms from the beach and cooked them.At the end of the day, there were only a few worms, and tasted them, and found that they were more delicious than fish and crabs.

The chef learned this method and developed prawn paste.

This is a folk story, and the written records of prawn paste can be traced back to the Ming Dynasty.The Ming Dynasty's "Fu Min Sea Mist," the late Ming Dynasty's "Five Miscellaneous," and the Qing Dynasty's "Fu Min Xiao Ji" all mention it.'s "Fu Min Xiao Ji" in 1658, "I often eat prawn paste in Fu Min, which is very delicious and unique. I heard that it comes from the seaside, has the shape of a worm, and doesn't know what it is."So, 350 years ago, prawn paste was already a popular snack. is the earliest person to mention "prawn paste."

MakingMaking prawn paste is actually very simple. First, soak the prawn paste in water to remove the mud, then spread it on a stone plate and press it, wash off the remaining mud and impurities, then add water to a pot and boil for a few minutes.After soaking, pressing, and cooking, the final step is to scoop it out and pour it into the prepared mold to cool and solidify.The way to eat prawn paste is also very varied. Besides making "prawn paste," it can also be stir-fried, cooked in soup, and combined with spinach,

lean pork

and other ingredientsfor medicinal purposes.

In the past, prawn paste was difficult to freeze in the hot summer. Now that there is a refrigerator, you can eat prawn paste all year round.With sour and spicy taste, plus garlic, and a cold, chewy prawn paste, one after another, it is irresistible.DumplingsIntroductionDumplings ( ǒu ā jīan, pinyin:ǒu ā jīan, Mandarin: ) are a classic snack from Quanzhou, Fujian, and are also a classic snack in Quanzhou, Fujian, Taiwan, and Guangdong.

Dumplings originated from the need of people to replace food when they couldn't eat enough. It is a symbol of poverty. Dumplings are said to be born out of this creative food in a poor society.Although dumplings can be eaten everywhere, many people still have the idea of eating dumplings only if they can buy them from the original place. For example, people go to Anping, Tainan, Dongxi, and Donggang, Pingtung, where there are abundant oysters, because only fresh oysters can make delicious dumplings.

However, people who don't live in the production area can also enjoy it. Modern transportation technology has developed, so people can even eat fresh oysters that have been shipped from Taipei every day.

History and Culture

Dumplings are a classic snack from Quanzhou, Fujian, which is a symbol of poverty and is a creative food born in a poor society.It is said that dumplings originated in a street in front of the Tianhou Temple in Lu Kang, Taiwan, where a family of people made seafood snacks. Since the smell of oysters was very strong, they invented the way to eat dumplings.

The earliest name was "Jian Shi," which is known to older people in Anping, Tainan.It is a traditional snack in Taiwan.

It is made by wrapping oysters, potatoes,

eggsandsmallgreen vegetablesand leeksandother ingredientsinto a pancake.There is a story about the origin.According to legend, in 1661, the Dutch army occupied Tainan, and Zheng Chenggong led the army to attack Luermen. They were very powerful and defeated the Dutch army. The Dutch army was angry and hid all the rice and grain. The Zheng army was short of food, so they came up with the idea to use the local ingredients to make dumplings.The chef learned this method and made dumplings.This is a folk story, and the written records of dumplings can be traced back to the Ming Dynasty.MakingDumplings are made with mushrooms,oystersand

yamAccording to local legends, in 1661, Dutch troops occupied Tainan, and Zheng Chenggong led his troops to attack, aiming to reclaim the lost territory. The Zheng army defeated the Dutch army, and in a fit of rage, the Dutch army hid all the rice and grain, causing the Zheng army to run out of supplies. In desperation, they used local resources to create a snack called "oyster omelet" by mixing oysters, yam flour, and water, which later became a popular snack throughout the province.

Another popular explanation is that oyster omelets originated with the arrival of Zheng Chenggong's army and the migration of Chaozhou immigrants, bringing this local delicacy to Taiwan.This has become a beloved and popular dish enjoyed by people on both sides of the Taiwan Strait.

Steamed meat buns

Introduction

Steamed meat buns are a local snack from Quanzhou, Fujian. They are known for their delicious and tender texture, with a smooth and oily taste.Meat buns from Quanzhou are famous both domestically and abroad, and meat bun shops can be found on streets and alleys. The most famous one is Dongjie Meat Bun, which is renowned for its...Meat bunswhich has been recognized as a Chinese snack.The variety and size of meat buns in Quanzhou are diverse, and they are categorized by size. However, the main difference lies in the ingredients. The most common ingredients include...Dried scallopsandshiitake mushroomsandshrimpand eggs,squid,leafy vegetables, and lean meat, such as oysters.Meat buns can be found in many places, and Quanzhou meat buns are not only large and full of ingredients, but also have a unique sweet and spicy sauce and peanut sauce. When eating, it is best to mix the meat buns with the sauce and enjoy the delicious taste. After eating Quanzhou meat buns, other meat buns will no longer taste as good.Steamed meat buns originated in Quanzhou, and then spread to other areas in Fujian province.Quanzhou steamed meat buns are a traditional snack from Quanzhou, with carefully selected ingredients, diverse fillings, and meticulous craftsmanship. They have a long history, a sweet and savory taste, a smooth and oily texture, and a beautiful color, making them popular both domestically and abroad.

During the late Qing and early Republic periods, a "Meat Bun Shop" was established in the city center, where meat buns were very popular. There were also famous meat bun shops like Xu Ni's Meat Bun Shop in the floating bridge area, which were always crowded with customers.During the Dragon Boat Festival, meat buns are prepared by families in Quanzhou as offerings to gods and ancestors.Eating meat buns and racing dragon boats are traditional customs in Quanzhou during the Dragon Boat Festival.History and CultureThe history of Quanzhou meat buns dates back to the Southern Song Dynasty, and is said to be related to Lu You. It has a history of over 1000 years.

It is said that Lu You, when serving as an official in Fuzhou, brought "Eucalyptus meat buns" with him.

These meat buns are made with eucalyptus leaves and rice, which gives them a unique flavor.After Lu You left, a Quanzhou resident who was serving in Lu's household brought the meat bun recipe back to Quanzhou, and further improved it, eventually creating a variety of meat buns that are popular throughout the country and abroad.The making of meat bunsMeat buns use ingredients such as...

dried scallops

andshiitake mushroomsandyamGrain,Chestnuts,Pork(orChicken),Sticky riceetc. as ingredients.When making, first soak and dry the sticky rice, then mix with broth, chopped green onions, and fried pork, and cook in a pot until dry and fluffy. Then mix with braised pork and raw chestnuts, and cook until tender.Meat dumplings should be eaten while hot, with dipping sauces such as soy sauce, garlic, chili sauce, etc., which is delicious.

Noodle pudding

Introduction

Noodle pudding is a snack originating from Fuzhou, Fujian, and then spread to the Fujian province, mainly in the region, made from fine noodles and sweet potato starch.First, boil water and add sweet potato starch, seasonings, and noodles.Typically eaten forBreakfastand eaten withOiland sweet potato.

Method

Noodle pudding can be added to various ingredients such asLarge intestineSmall intestine, shrimp,LiverandBraised eggs, fried eggs (the eggs are broken and added), marinated meat (fried meat slices),Sausageetc.Ingredients:

1, Main ingredients: 75g of finely made noodles.

2, Auxiliary ingredients: 150g of shrimp skin, 1000g of pork bone broth, 200g of cooked meat,

Salt15g,MSG6g, 50g of starch,Pepper, coriander, white wine (soaking) as needed.Operation:1, Wrap the shrimp skin in gauze and put it in a pot with 1000g of water, cook over medium heat for half an hour, then remove the shrimp skin and filter the broth.Tear the cooked meat into threads.2, Place the pot on high heat, pour in pork bone broth and the broth from the shrimp skin, and boil.

Pour the finely made noodles into the boiling pot, add salt and MSG to adjust the flavor.

Slowly scoop in the starch water into the pot, and constantly stir until the noodles float, and the broth in the pot becomes a paste.3, Before eating, you can add braised large intestine, small intestine, various cooked foods and oil, and sprinkle with pepper,

Cilantro, white wine and broth, which is more delicious.Yam pureeIntroduction

Yam puree, also known as yam paste, is a traditional sweet snack in Fujian province,celeryone of the Han ethnic foods, made from mashed and cooked yams with

Red

dates,

Cherries,Pears,as traditional Chinese sweets, and combine them with mashed yam.Beans,Sugar,White sugar,,and cookedLardetc.Operation:1, Cook the yams and mash them, then mix with lard, sugar, spices,Sesameetc., and stir-fry over high heat, then put it in a basin, and decorate with red dates, dried lotus seeds, winter squash, and sugar on the surface of the yam puree, and pour a layer of cooked lard. Then steam with high heat until cooked through.The finished product can be shaped into various shapes, such as squares, circles, and boats.The taste is sweet and fragrant, with a smooth and creamy texture.Horse hoof cakeIntroductionHorse hoof cake, also known as "fragrant cake," is a famous snack in Xiamen and Quanzhou.Horse hoof cake from Xiamen is the most famous.Horse hoof cake is a traditional pastry from Jiangyin.In the late Qing Dynasty, someone tried to imitate the Jiangyin horse hoof cake, and improved it into a dough-based product.This product uses high-quality

Flour,

Red beans as ingredients, and adds nuts as auxiliary ingredients, and makes it through fermentation with glutinous rice.The finished product is thick and thin, with a hoof shape, hence its name.Horse hoof cake is a traditional snack that has been enjoyed for many years.It is made from flour, sugar,Wheat bran, lard;The production process includes making the crust and mixing the filling, and then rolling out the dough and placing it on a hot plate to bake.This cake is crispy, sweet, and soft, and when soaked in hot water, it expands in volume, so it is also called "expandable cake".Horse hoof cake is a convenient food that is easy to carry, and it is also a gift for relatives and friends.It is a food that can be eaten during pregnancy, and honey has nutritional value. When fried with sesame oil, it is also a nutritious food for women who are recovering from childbirth.

Horse hoof cake is a traditional snack that has been made in Xiamen and Quanzhou for many years.

The main ingredients are flour, sugar, wheat bran, and lard.

The production process includes making the crust and mixing the filling, and then rolling out the dough and placing it on a hot plate to bake.The finished product is crispy, sweet, and soft, and when soaked in hot water, it expands in volume, so it is also called "expandable cake".

Horse hoof cake is a traditional snack that has been made in Xiamen and Quanzhou for many years.The main ingredients are flour, sugar, wheat bran, and lard.The production process includes making the crust and mixing the filling, and then rolling out the dough and placing it on a hot plate to bake.The finished product is crispy, sweet, and soft, and when soaked in hot water, it expands in volume, so it is also called "expandable cake".Horse hoof cake is a traditional snack that has been made in Xiamen and Quanzhou for many years.The main ingredients are flour, sugar, wheat bran, and lard.The production process includes making the crust and mixing the filling, and then rolling out the dough and placing it on a hot plate to bake.The finished product is crispy, sweet, and soft, and when soaked in hot water, it expands in volume, so it is also called "expandable cake".Horse hoof cake is a traditional snack that has been made in Xiamen and Quanzhou for many years.

The main ingredients are flour, sugar, wheat bran, and lard.The production process includes making the crust and mixing the filling, and then rolling out the dough and placing it on a hot plate to bake.Horse hoof cake is a traditional snack that has been made in Xiamen and Quanzhou for many years.The Tang Dynasty opened up the Fujian region, and this royal dish was brought to the south by people who migrated.

Sweet potato cake is made by baking the cake on the oven wall, and the cake takes the shape of a sweet potato, hence the name.The Qing Dynasty poet even wrote a poem praising sweet potato cake: "When the cake is first baked, it leaves a trace, and it also smells fragrant," which shows that sweet potato cake has a long history and is appreciated by scholars.

Its main ingredients are flour, sugar,maltand lard;The baking process includes making the dough and baking. After kneading, the dough is placed on the oven wall to bake.This cake is crispy and sweet, and when soaked in hot water, it expands, so it is also called "soaked cake."

Sweet potato cake is a convenient food for travelers, and it is also a gift for friends and family.It is a nourishing food, especially during the postpartum period, and when fried in peanut oil, it is also a favorite dish for women.

Before the liberation, there were several old shops in Tong'an that produced sweet potato cake, such as "Double Deer," "Golden Ginger," and "Qing Chun." There are also shops in Xiamen, such as "Double Tiger," which have been operating for 60 to 70 years.Now, there are several food factories that produce sweet potato cake.

Hong River Chicken Claw

Introduction

Hong River Chicken Claw is a traditional snack from the Han ethnic group in Fujian Province, Hong River Town, South An City. It is made from chicken claws, seasoning powder and a moderate amount of chili, then steamed and stir-fried.Chicken claw is smooth in texture;Delicious and fragrant;Slightly spicy;The texture is tender and chewy;Chicken claws do not stick to the hands, and the texture is very elastic.

In Fujian and Taiwan, "Hong River Chicken Claw" is a great pairing for dinner.Hong River Chicken Claw originates from the ancient town of Hong River Town and has spread throughout the country and abroad.Old brands like "Old Yiqing Chicken Claw", "Red Hair Chicken Claw" and "Black Fruit Chicken Claw" have all been named as "Top 10 Local Snacks" in Quanzhou and "Chinese Local Snacks".Meanwhile, "Perfect Broth" Hong River Chicken Claw, as a new star and rising star of Hong River Chicken Claw, not only inherits the century-old skills of Hong River, but also learns from the advantages of various local broth techniques, and boldly innovates, with richer flavors and unique flavors.Chicken claws contain rich calcium and collagenProtein,fat, protein, copper and other nutrients. Eating more can softenbloodvessels, and also promote fat reduction and blood pressure, beautify and care for skin, and is suitable for all kinds of people to eat.

History and Culture

Hong River Chicken Claw originated from Old Yiqing. After his nephew, Red Hair, learned the technique of making chicken claws from Yiqing, he opened Red Hair Chicken Claw. The two shops are opposite each other, and the difference between the two chicken claws is that Yiqing Chicken Claw is slightly more spicy.People in Hong River only recognize these two shops because they are both in Hong River.Later, chicken claws made by utilizing the name of Hong River established themselves and had different tastes, but the authentic Hong River Chicken Claw is only these two.Hong River Chicken Claw has been popular in Quanzhou for more than 20 years, and is loved by all kinds of people.

Quanzhou Rice

Introduction

Rice is a traditional dish in Fujian.It isricecooked in a variety of ways, includingPumpkinrice, radish rice,cabbagerice, taro rice,porkrice, etc.andfried ricein contrast, rice is cool, and is suitable to eat in the summer.Especially worth mentioning is that rice is notsoupbut a type of rice, a small bowl of rice can be cool, which is really amazing, and deserves the beautiful coastal scenery.

Unique flavor, most people in Fujian can make this rice.Rice and the Fujian dialect are also common in the Fujian dialect area.The specific ingredients can be added or reduced according to personal preferences, but generally, pumpkin andcornare essential, and salt is the soul of rice. When you get tired offried rice, eating a bowl of rice is a different experience.

Method

Ingredients:

pork belly, pumpkin,red radish,mushrooms,garlic chives,salt, soy sauce (simple method)

Method:

First, wash the pork belly and cut it into dicing;Grate the pumpkin and cut it into pieces;Peel the red radish and cut it into shreds;Soak the mushrooms and cut them into pieces.

1. Start the fire, heat the pot, add a little bit of peanut oil, heat it up and pour in the pork belly, fry until it's completely dry.When the pork belly is completely dry, you can usually add a little soy sauce and eat it directly.

2. Use the pork fat and the fried pork belly to stir-fry with pumpkin, red radish, add seasonings, usually only salt and soy sauce is enough.Add mushrooms, rice, and stir-fry together, add salt and soy sauce.

3. The purpose of stir-frying is to make the ingredients fragrant, so you don't need to cook them, about 3 minutes, and then put them inelectric rice cookerand pour in water, just enough to cover the rice, and start cooking.

4. Heat the pot, add oil, stir-fry garlic chives, you can also add a little salt.

5. When the electric rice cooker reaches the heating mode, put in the garlic chives, cover it, and after a few minutes, open it, and stir the rice.OK!

Many people don't know how to make it, the rice needs to be cooked and added before, this is the delicious rice, pork fat, mushrooms, garlic chives, and soy sauce are the main ingredients of rice.

Quanzhou Duck Soup

Introduction

Duck soup should be the most popular snack.The flavors of duck soup in various places in China are different, but the most representative of Quanzhou is Quanzhou Duck Soup.

The secret of Quanzhou Duck Soup lies in the selection of ingredients, the formulation of the sauce, and the cooking technique.Quanzhou Duck Soup selects about 3 kilograms of tender duck, removes the skin and internal organs, and then cooks in the soup, and then adds a special sauce bag, and then braises for a long time.

Due to the dehydration and de-greasing, the finished duck soup is usually about 1 kilogram, with golden yellow and red color, and shiny;Add condiments, and add a lot of juice, with rich duck flavor;The meat is firm and tender, with a chewy and delicious texture, and the aroma permeates the whole body.It is a dish with color, aroma and taste.

Method

Ingredients

One whole duck, fat,rice flour, salt, soy sauce, sugar, cinnamon, star anise, green onion,gingerand yellow wine, white sugar, sesame oil, and cornstarch.Method:

1. First, clean the duck and put it in the pot, add water, fat, rice flour, salt, soy sauce, sugar, cinnamon, star anise, green onion, and ginger, and bring to a boil over high heat. When it boils, add yellow wine and cover it for about 1 hour. Then, take the duck out, flip it, and place it in a small fire for continuous cooking for about half an hour. After cooling, cut it into pieces;

2. Strain the broth in the pot, and add soy sauce and white sugar, and cook over high heat, add cornstarch to thicken, and then pour into a bowl and cool.

3. Serve the hot duck soup in a bowl, and serve it immediately.

Characteristics of Duck Soup: The duck meat is tender and juicy, the soup is white and creamy, and the aroma is fragrant.

Introduction

Peanut soup, also known as "peanut soup," originated in Quanzhou, and then spread to other areas in Fujian province and along the coastal areas of Fujian.There is a local saying in Quanzhou: "On the 19th day of the sixth month, there are three new things," and one of them is peanut soup.In Quanzhou, there are always shops and stalls selling peanut soup, especially during the seventh and eighth months, when the peanuts are fresh and delicious.

Peanut soup is also a popular dish for weddings, birthdays, and other celebrations in Quanzhou, and it is a symbol of good wishes. Peanut soup has become an integral part of the Quanzhou and Fujian cuisines, and it is a symbol of good wishes.

History and Culture

Quanzhou people have their own unique techniques and creativity in making peanut soup. The peanuts should be peeled and intact, and not have any "stinky peanuts." The peanuts should first be soaked in hot water for about 15 minutes.After soaking, the peanuts are put in a pot and cooked with water. The cooking time depends on the desired texture. The peanuts should be cooked until they are soft and tender, but not mushy.When eating, scoop a spoonful of peanuts and put them in a bowl, and add a little sugar. Then, pour some hot water over it, and enjoy the delicious peanut soup.The peanut soup is refreshing and nutritious, with tender and soft peanuts and a sweet and fragrant taste.

Making

Ingredients

Main ingredients: 300 grams of fresh peanuts, 200 grams of sugar, 1500 grams of water, and 30 grams of orange peel.

Making

1. First, put the peanuts in a pot and pour hot water into it.When the water boils, pour the hot water into the pot containing the peanuts, and cover it with a lid for about 15 minutes.Then, strain the peanuts and rinse them with water.

2. Put the rinsed peanuts in a pot, add 1000 grams of water (you can add a little baking soda), and bring to a boil.After boiling for about 1 hour, add another 500 grams of water, and boil again. Continue to cook until the peanuts are soft and mushy, and then add the sugar and orange peel and stir until it is well mixed.To serve, pour the sweet peanut soup into a bowl, and serve immediately.

The characteristics of peanut soup: tender and soft peanuts, creamy texture, white and fragrant, and a sweet and delicious taste.