Smiming City is located in the north-central part of Fujian Province, is a newly developed industrial city, a tourist city, one of the top 100 cities in China, a key forestry area in Fujian Province, and a national collective forest area reform experimental area approved by the State Council.

LoachPowdered dried fish

Introduction

Loach powder, a specialty of SmimingSnackmade from loach and powdered dried fish, it has a delicious flavor and rich nutrition.

Loach powder, from selection to processing, are all very careful, the first to select live loach caught from non-polluted fields, cannot use artificially raised.After catching loach, they should be placed in clean water for 1-2 days to remove the fishy smell.Before cooking, 1-2 hours before, also need to feed loach with a small amount of salt, wine residue,MSGto let the flavor of seasoning enter the loach body.

When cooking loach, first put cold water in the pot, put the washed loach into the pot, let it move in the cold water, thenlow heatpot, so that the loach is cooked in the moving state, so the loach is soft and slippery.After cooking loach, add the boiled and crispy powdered dried fish and freshgingeras well as preserved vegetables, red wine and other seasonings into the loach soup, it can be eaten directly, authentic Smiming loach powder, emphasizes tenderness, fragrance, softness, slipperiness, and freshness, which explains its far-reaching reputation.Cooking loach with powdered dried fish, not only can taste, but also have therapeutic effects.

Method

Ingredients：

Powdered dried fish 500g, loach 250g, homemade wine residue 50g, shrimp oil 5g,Eggs2, tea oil 50g,salt5g, cookedpig lard25g,sesameoil 5g, MSG 10g, cooking wine 75g,pepper3g, fresh ginger 3 slices, green onion 3 stalks, bone broth 1000g, a few dried mushrooms.

Method:

1. Wash the loach and put it in a basin, add tea oil, homemade wine residue, egg liquid, and fresh ginger for 2-4 hours.

2. Boil the powdered dried fish in boiling water, and keep it for later use. Slice the green onions.

3. Rinse the fed loach with clean water, then add to a large basin, add salt, MSG, cooking wine and dried mushrooms, and put it insteamerfor 30 minutes, until the loach meat is tender and cooked, ready for use.

4. Heat the pot, add lard, sauté the fragrance of green onions and ginger, then add the wine residue and shrimp oil, pour in the bone broth and boil, then add the boiled powdered dried fish, cook with MSG, cooking wine and sesame oil, sprinkle with green onions and serve.

Tips:

1. Loach should be cooked until soft and tender, and maintain the shape of loach;

2. After cooking powdered dried fish, just gently stir;

3. After cooking, if you add fresh leaves to the soup, the flavor will be better.

Fox Tail Wrapped

Introduction

Fox Tail Wrapped, a traditional snack of Han nationality in Mingxi County, Fujian Province, also known as.

Method

Grind the cooked sweet potatoes, then mix it with Fox Tail Powder (potatopowder,yampowder), and add water to make it sticky, it can be kneaded into a thin dough.The filling can be various, often usemushroomsred mushrooms,winter gourdshrimp,dried shrimpmeat,bean sproutsPrepare the ingredients.chives,green onions, garlic,tofudry ingredients, wrapped into rhombus shape, can be steamed or boiled.After cookedsoy sauce, MSG, pig lard.It has the characteristics of thin skin, tender and chewy, delicious and not greasy, and is suitable for all seasons.Boiled Tofu

Introduction

Boiled Tofu, a famous snack in Sha County, with a hot and spicy taste.

Sha County "Boiled Tofu" mainly uses fresh tofu, dried flower

flowerVegetablesclamsClamsdriedas well as unique and secret ingredients, each shop has its own reserved seasoning.However, the production process of "Boiled Tofu" is simple, just put all the main ingredients into the pot and simmer.

Method

Ingredients

Pig bone, dried seafood, tofu,clams

Seasonings

chicken powderpepper, salt

Steps

1. Blanch and wash pig bone, wash dried seafood, soak clams in salt water

2. Add pig bone and dried seafood to the electric pot and boil, then turn the heat down and simmer for 1 hour.

3. Add tofu and continue to simmer for 1 hour.

4. Add clams and cook until open, add chicken powder, pepper and salt.

Tips

1. Tofu should be selected non-stone tofu, otherwise the taste will not be fresh;

2. The ingredients should be adjusted appropriately, especially tofu and pig bone, tofu should be more;

3. The key is to control the heat, the tofu needs to be simmered for a sufficient time, otherwise the taste will not be good.

Egg

Introduction

Egg, is a specialty of Smiming, made from eggs.

Method

Add eggs, add a little salt and warm water, stir until fully dissolved, then insert the pig intestine, sew it up, fill it with egg, and seal it.After filling, hold the thread on the egg intestine, put it in a pot with 50 degrees water, let it move, when the water boils, immediately take out the egg intestine, cut into 1-2cm length, ready to use.When cooking, put the egg intestine into the pot, add fragrant, red etc., add a little MSG, salt, green onions, and cook until the egg intestine turns into a round shape, then it's ready, it's fresh and delicious, and is a good dish for banquet.

Ninghua Fish Fillet

Introduction

Fish Fillet, also known as Fish Fillet, is a traditional dish of Ninghua, with a long history.Ninghua Fish Fillet doesn't use carp or, but uses fresh and largebig head fish，about 2-3 kg, the chef uses the right hand to wrap the fish head with a towel, and the left hand to cut the fish.The head and tail are cut into two parts, then the two parts are used to make fish fillet.The process is as follows: First cut the head and tail of the fish into two parts, then cut the flesh of the fish into thin strips.The thin strips are marinated with ginger juice, soy sauce, sesame oil, garlic, green onion, and other seasonings.Then fry the marinated fish strips in a pan until golden brown.The fish fillet is one of the most famous and delicious snacks in China.

Jade Roll

Introduction

Jade Roll, is a famous snack of Ta Ning County, Fujian Province, also known as " ".

Jade Roll is made fromriceand green onions, mix them together and grind them, then heat it in a pan until cooked.

Jade Rolls

Introduction

Jade Rolls, a famous snack in Fujian, also known as "Chive Dumplings".Jade Rolls are made withRiceand chives as ingredients, mixed and ground into a paste, then fried into thincakewith mushroom,meat,and green vegetables, fried into cylindrical shape, the oil is smooth and glossy, and the flavor is exquisite.Tofu skinetc., and pan-fried into cylindrical shapes, with oil, fragrant, and delicious.People use the famous sentence “Qing Yu Ren” to describe the deliciousness of the jade cake.

History and culture

According to legend, in the Northern Song Dynasty, a wealthy local man named Ye Zuqiao, lived in a comfortable home. He was studious and hardworking, and to escape the noise of the city, he retired to the peak mountain, which is now under the jurisdiction of the Shawwu Dupei, 100 miles away. He dedicated himself to studying classics and scriptures. In the second year of the Xia Ning of the Northern Song Dynasty, when Ye Zuqiao went to the capital to take the exam, his mother made jade cakes with leeks and rice, as a farewell gift.Ye Zuqiao was promoted to the highest position in the imperial examination and returned to his hometown. In order to thank his mother, he held a jade cake feast for his friends and family. Since then, "Jade Cake" became famous and became a traditional delicacy that has been passed down for hundreds of years.Local delicacies|

Method

The ingredients are pure rice and fresh green leeks.When making the jade cake, soak the rice in water for about 2-3 hours, then slice the leeks. Mix the rice and leeks, and use a grinding machine or a stone mill to grind them into green rice flour. Heat a pot over high heat, add oil, and use a small spoon to scoop the rice flour into the hot oil and flatten it to make thin jade cakes. Then,spread some oil on thejade cakes, add the filling, and roll them into cylindrical shapes. Because the jade cakes are green and resemble jade, they are called "Jade Cakes".The filling used to make jade cakes is very carefully selected. Some use mushroom threads, fresh green vegetable threads, marinated meat threads, and lettuce,chilipowder, MSG, and fragrant oil to make the filling. It has a unique flavor.This local delicacy is delicious when eaten hot, soft, smooth, salty and spicy, and full of flavor.

Shaanxi's board duck

Introduction

Shaanxi's board duck is a traditional food in Shaanxi. It is also known as "Duck" in local dialects. It originated from the Zhou Dynasty over 3,000 years ago. It is a salted duck made by processing fresh ducks through salting, drying, and shaping. It is different from salted ducks from other regions, which need to be smoked. The skin is yellow and the meat is red, tender and flavorful. It can be eaten after steaming or used as a cooking ingredient.DuckDifferent from others, it needs to be smoked and roasted, with yellow skin and red meat, tender and fragrant, and can be eaten after steaming or used as a food ingredient.

History and Culture

History and cultureAs early as the Zhou Dynasty, people had the practice of preserving meat.This practice is called "preserved meat", and the time of production is in the month of the 12th of the lunar calendar. The imperial court had a position called "preserver" to manage the affairs of processing meat. The processing method is generally to marinate the meat with salt, ginger, and other seasonings, then dry, sun-dry, or bake it to remove water, prolonging its shelf life. It can be eaten after steaming and cutting.The name "La" refers to the time of producing and making this food is in the 12th month of the lunar calendar, and there used to be a position called "La Ren" in the imperial court, who was in charge of processing and making dried meat. The processing method is generally to marinate the meat with salt, ginger, and other spices, then dry it, dry it in the sun, or bake it, which makes the meat dehydrate and prolong its storage period. After cooking, you can simply steam and cut it into pieces.Now, the traditional way to make Sand County La Duck is similar to the above, but with some differences in the ingredients and more elaborate roasting methods.

The traditional way to make Shaanxi's board duck is similar to the above, but with some differences in ingredients. The smoking method is also more exquisite.Some people wrote poems to praise the deliciousness of Shaanxi's board duck: "When the autumn and winter harvest is finished, and people are idle, they make board duck.”

The meat is fried until it is golden and crispy, and the bamboo rack resembles a lute. The meat is cooked over charcoal fire, and the aroma spreads. The skin is crispy and the meat is tender and greasy. It is best to eat with wine.

Sesame salt cake

IntroductionSesame salt cake is a traditional snack in Sanming City. It is crispy and delicious, and has the advantages of meat color and baked cakes.Advantages.

Method

MethodFlourAdd a little salt, MSG, and water, and knead into dough. The dough should be soft enough to roll out into circles. Then, roll the dough into small cakes and fill them with meat, leeks, and dried shrimp. Sprinkle sesame seeds on one side of the cake.

Then, put the wooden charcoal into a pot, and heat the pot wall until it is hot, then take it out, and press the unsesame side of the cake against the inner wall of the pot. Then, pour a little water into the pot and cover it tightly, and bake the cake.

After opening the lid, put the pot back into the charcoal pot, and bake the cake until it becomes crispy and fragrant. Then, take out the pot and use a spatula to scoop out the cakes.Shaanxi

Dumpling

IntroductionDumpling is a famous Chinese snack with a long history. It is made in Shaanxi. Dumplings are small and thin, with a translucent and delicate appearance.The filling of dumplings is very important. The filling usually includes shrimp, pork, winter shoots, mushrooms, and vermicelli.Shrimp|PorkBamboo Shoots, Mushrooms,Rice Noodlesare essential.It is best to eat with natural seasonings, such assoy sauceoil, which can be salty, spicy, or sweet according to the taste of the eater.In addition to salty dumplings, there is also sweet dumplings in Shaanxi, Xiaomo Town. They are the same in appearance but the filling is sweet. The filling is made ofsugarrice flour,seaweedand peanut powder.The history and cultureThe ancient jade cake has a long history and is known as a local delicacy.

The jade cake is made with rice flour and green leeks.

Dumpling originated in the Song and Yuan Dynasties.The Song Dynasty book "Quick Mouth Li Lian" says: "How difficult is it to make dumplings? With three soups and two cuts, I can do it."Sand County Dumpling originated in Taiping, Shanxi, known as "Xiao Mei" because the folds at the mouth are like plum blossoms, so it is named.Later, the dumpling makers moved to Sand County and passed it down to this day. Afterwards, due to the changes in pronunciation, it became "Dumpling".In the "Small Snack Skill Competition" held in Sand County's 12.8 Small Snack Culture Festival, the dumpling makers' actions were so fast that it was eye-opening.Sand County Dumpling, besides the initial process of pressing into a dough with a press, is mostly made by hand. The finished product is translucent and delicate.

Method

The stuffing is also a skill. In a small dough, a large filling is stuffed, and the movement is very fast. Within a short time, a layer of dumplings is made.Different from the common dumplings, the Sand County dumplings have the mouth facing downwards!

There are five differences between Sand County dumplings and other dumplings in China:

⑴ Dumpling dough in other places is made with warm or hot water and flour, while Sand County dumplings use fine flour and cold water.

⑵ Dumpling is steamed with the mouth facing up and upright on the steamer, while Sand County dumplings are steamed with the mouth facing down.

⑶ Dumplings in other places are as large as a wine glass, while Sand County dumplings are as small as a mountain.⑷ Dumpling dough in other places is patted with powder and flour or；

CornStarch,Sand County Dumpling uses sweet potato powder, which becomes transparent after cooking, while others don't. Adding this to the dumplings makes them translucent, tempting, and delicious.⑸ Sand County Dumpling needs to be dipped in Sand County's special soy sauce for seasoning.

Later, there was a poem that sang: "Eat ancient food in Qin and Jin, yellow wheat in Fujian."

The dough is translucent and shiny, and the filling is fragrant with lard.The steam is filled with fragrance and lingers for a long time.Don't forget the soy sauce, why sigh at the difficulties of the world.Sand County Meat

Introduction

Meat, is the most representative snack in Sand County, which is actually

Dumpling, with a different name and special method.The meat filling does not use a knife, but uses a special wooden stick to pound the fresh meat into a fine meat paste. The dumpling skin of Sand County Dumpling is also thin, aboutOne-fourth of the thickness ofDumpling skin.Eating Sand County Dumpling, the skin is tender and smooth, the meat filling is crisp and juicy.Because of the differences in ingredients, soup, eating method, and seasoning, Sand County Dumpling has 20 different varieties: cooked meat, fried meat, stir-fried meat, three-ingredient meat, shrimp meat, and meat dumplings.The biggest characteristic is that it has thin skin and a lot of filling. It is said that 1 pound of flour can make 400-500 pieces of dough.

The meat in the filling is fresh and plump pork from the front and hind legs, with fresh and red meat, tight and elastic muscle, and without skin, bone, and fat.What's special is that the skin and filling are added with alkali, which makes the dough more elastic and less prone to souring and rotting, and the filling increases the chewing rate.After cooking, the translucent and transparent meat dumpling floats on the clear soup, and then sprinkled with green chopped scallions, which is fragrant and tempting.History and CultureThe famous politician, military strategist, and national hero Li Gang (1083-1140) during the Northern Song Dynasty was exiled to Sand County to manage taxes. He liked Sand County Dumpling very much and wrote a poem praising Sand County Dumpling: "Everything in the world is in one package, constant and upright.Seven peaks are lush, and ten miles of flat land are suitable for west and east." It is still a legend today.

According to the on-site investigation, Sand County Dumpling is made with "Yan Pi", a famous snack in Fujian. Yan Pi is made by pounding fresh pork with a wooden stick into a meat paste, and then using a thin layer of sweet potato powder, which was created during the Qing Dynasty. It is characterized by being as thin as paper, with a white and firm appearance, and does not break easily when boiled.

Because it is soft, smooth, and delicate, withThe flavor ofEel

, it is named.MethodThe ingredients for Sand County Dumpling: half a pound of fresh pork, 3-4 grams of dumpling skin (the thinner, the better).Method:One, use a hammer to pound the meat, preferably a flat and thick wooden hammer, or use a rolling pin, pound it into a meat paste.

Two, add appropriate amount of salt, MSG, or chicken broth to the meat paste and mix well.

Three, pack the filling like making dumplings.

Four, the soup in the pot should be made from pig bones first, and then cook it. When the soup boils, put the dumpling in, and wait for the clear or slightly milky soup to bubble, which makes the dumpling float on the surface for a while, then add a little

Scallion oil

to eat.

| Like wrapping fillings for dumplings.

| The broth in the pot should ideally be made with pork bones. Once the broth boils, add the thinly sliced pork and wait for the clear or slightly milky broth to cook the pork into small, delicate pieces that float on the surface. Add a little| Scallion oil| and you can eat.