Zhangzhou is a famous "town of fish, rice, and fruit".The Zhangzhou Plain is the largest plain in Fujian, and is known as "Zoulu on the Coast", a civilized and prosperous economic development zone, a national model agricultural demonstration area, and a major commercial center of the region, with subtropical coastal scenery.

FeaturesSnacksIncluding: Nan Sheng HamDuck meat...Green bean noodlesRice cakes, ZhangzhouBraised noodles...Bean curd, Xiaxi pickled vegetables, hand-pulled noodles, cat's feetPorridge...Oysters,Fish balls...Nan Sheng PepperDates...

Sha tea noodles, pot edge paste, fruit soup, five spice,Buns...Rice dumplings, triangular buns, finger buns, tofu jelly, grass jelly, stone flowers, Zhangzhou snacks "chicken feet",

Dry noodles, salted chicken, bean curdNoodles...Sea cuminCake...White water sugar, sticky rice balls, bean curd,

Hangzhou

Introduction

Hangzhou, a local snack in, originated in Zhangzhou, Fujian, and is popular in Fujian and Taiwan. In Taiwan, it is most famous for being made in places like Tainan and Keelung.

Hangzhou means "big pot"."Crouching" means "moving" and "wriggling" in.The ingredients for "Hangzhou" are similar toRice noodles...and sheet noodles, both made from rice, but the difference is that rice noodles and sheet noodles are made bySteaming...Hangzhou requires that the rice is ground into rice flour and rolled along the edge of the pot, with some hot water in the pot, and the edge of the pot is heated, and the two sides are cooked at the same time.Although it is a small bowl, the contents are incredibly fragrant, and it is especially delicious in summer.Method:Ingredients:

Rice flour

1 cup, water 200ml, 40g meat,

Shrimp1 tablespoon, sliced mushrooms 1/4 piece, golden needles 8 pieces, wetWood ear fungus2 pieces,Celery(chopped) 2 bunches, salt 1 teaspoon, wine 1 teaspoon, soup 1500ml, garlic powder 1 tablespoonWhite pepperPowder 1/2 teaspoon.Method:1, after mixing the flour slurry, boil 2 cups of water in a pot and cook over medium heat2, pour the flour slurry slowly along the pot edge to form sheets, when slightly condensed, use a spoon to pick up the noodle slices and roll into round shapes, and cut them with a spoon in the pot.

3, in another pot, wash and sauté shrimp, then add soup to boil.

4, add meat balls and vegetables, cook until cooked, and then add the noodles.

5, after serving, sprinkle garlic powder and white

pepper

to eat.

Sea cumin "double cake"IntroductionDouble cake, also known as Sea Cumin double cake (famous old brand), named after its origin in Zhangzhou, Fujian, is a traditional snack in the local Han Chinese.

It has a history of over 170 years.

It is made from

Sugar...,,...,,meat, and fried garlic.Its characteristics are: the cake is like a tree gum, with a fragrant aroma, and is sweet and delicious, with pure and non-stick texture.Sea cumin double cake is made from high-quality glutinous rice flour, mixed with sugar water, then sprinkled with sugar winter gourd, fat meat cubes, and a small amount of fried garlic, a famous tea point.This product is sweet and delicious, with high nutritional value, and is loved by people.History and CultureThe folk custom of "Yuegang" every year on festivals and important occasions, weddings and celebrations, are steamed glutinous rice cakes, which are called "sweet cakes" by the people. Those who add red sugar are called "red sweet cakes", and those who add white sugar are called "white sweet cakes". Both "red sweet cakes" and "white sweet cakes" have their own characteristics.According to the Qianlong edition of "Zhangzhou County Chronicle, Volume 16, Lane 16", it says: "In the south of the city, in the north of the city, the main roads are in the south of the city on the north side of the city, and in the east of the city, there are two stone archways, one on the east side and one on the west side", which are now collectively called Zhongshan Road. When the county was established, it was an east-west important road, with archways on both sides. The east side is called "Xihua Lane" (still exists today), and the west side is called "Zhenjie Lane" (already destroyed).Due to the large number of visitors, there were also various small food shops. Since "sweet cakes" are easy to eat and delicious, they were very popular, and there were several shops making "sweet rice cakes".There is a legend about a small food shop in "Zhenjie Lane" on the west side, which is the best in the area and has the best business. The owner is named Bai Xiang, who is honest and respected, and is called "Bai Ge". The sweet rice cakes made by him are called "Bai Ge sweet rice cakes".He continuously improved and improved the sweet rice cake making technique. First, he selects the best quality glutinous rice, soaks it in water for about an hour, then grinds it, mixes it with sugar water, and uses 10 kilograms of glutinous rice with 6 kilograms of sugar. The sweet rice cakes have two layers, the bottom layer is made with red sugar and the top layer is made with white sugar. After the glutinous rice flour is mixed with sugar water, it is placed in a stone mortar and pounded with a wooden pestle until the glutinous rice cake is soft and sticky.The two layers of the sweet rice cake are stacked, with the bottom layer slightly higher, about two-thirds, and sprinkled with sugar winter gourd, fat meat cubes (about the size of a soybean), and a small amount of finely chopped salt. Then put it in a steamer and steam until cooked, and then sprinkle with fried garlic.Although it is a small bowl, the contents are incredibly fragrant, and it is especially delicious in summer.Method:Ingredients:Glutinous rice flour1 cup, water 200ml, 40g meat,

Shrimp

1 tablespoon, sliced mushrooms 1/4 piece, golden needles 8 pieces, wetWood ear fungus2 pieces,

Celery(chopped) 2 bunches, salt 1 teaspoon, wine 1 teaspoon, soup 1500ml, garlic powder 1 tablespoon

White pepperPowder 1/2 teaspoon.Method:1, after mixing the flour slurry, boil 2 cups of water in a pot and cook over medium heat2, slowly pour the flour slurry along the pot edge to form sheets, when slightly condensed, use a spoon to pick up the noodle slices and roll into round shapes, and cut them with a spoon in the pot.3, in another pot, wash and sauté shrimp, then add soup to boil.4, add meat balls and vegetables, cook until cooked, and then add the noodles.5, after serving, sprinkle garlic powder and white

pepper

to eat.

Hangzhou "double cake"IntroductionDouble cake, also known as Sea Cumin double cake (famous old brand), named after its origin in Zhangzhou, Fujian, is a traditional snack in the local Han Chinese.Made with various ingredients and blended into a soup and dough.The flavor is sweet, smooth, and rich, and it is a popular snack in Xiacheng and Longhai, Fujian Province, during the Spring Festival or when inviting guests.Now, braised noodles have been listed as a famous dish.

How to make it

The soup ingredients for braised noodles should be carefully selected.Shiitake mushrooms, shrimp,pork,, squid,cabbage,, plus seasonings such as dried shrimp, sand worms, and coriander.The soup for braised noodles should be made with bone broth or meat broth.Carefully selected shiitake mushrooms, pork, etc. are added to the broth and cooked thoroughly, then addsweet potatoesnoodles to adjust the consistency, and add some rock sugar, salt,MSGto increase the sweetness and smoothness.When eating, generally first place some chives and bean sprouts at the bottom of the bowl, then placenoodleson top, and then mix with the braised soup, and add coriander, bean sprouts, chili powder, or sand tea sauce, which makes it taste unique and delicious.Cat's Feet SoupIntroductionCat's feet soup is a famous local snack in Zhaoan, which is not made from cat meat, but a traditional dish that is both soup and a dish.

The main ingredients are premium white glutinous rice, and then add fresh shrimp, fresh squid, meat slices,sharkmeat slices, shiitake mushrooms, chopped garlic, chili powder, pork bone broth, etc.

Cat's feet soup is usually cooked and eaten fresh.

Guests sit around a small table, and the vendor puts boiling pork bone broth on a small pot, then adds pre-cooked white

ricealong with dried squid,shrimp,and fresh shiitake mushrooms, meat slices, etc., after a quick fire, add chili powder,

parsleyto cook into a delicious cat's feet soup.Eating it, the rice grains are tender and chewy, and the soup is clear and delicious, and the more you eat, the more you like it.History and CultureIt is said that in the Qing Dynasty, there was a wealthy family in Zhaoan, and the old lady was very strict in managing the household. The three sons and daughters-in-law, along with their grandchildren, all followed the family teachings and did not dare to violate them, creating a noble atmosphere.After the eldest grandson married, the new wife came to the house on the third day and started cooking for the family, but she could only eat the leftovers after the family had finished eating.The eldest grandson couldn't bear to see his wife suffer, so he ate the leftovers every meal, and he came up with a clever idea: he bought a few cats and raised them.Every night, he would tell his wife "Cat's feet soup", and then cook fresh and delicious dishes for her with fish, shrimp, meat, etc.One day, the eldest grandson had just cooked a fresh and delicious

soup

and placed it on the table, when the old lady came into the kitchen to check, she was surprised and asked her grandson what he was doing in the kitchen.The eldest grandson replied cleverly, "I'm making cat's feet soup, and I'm going to feed the cat with leftover rice and meat."Because there were indeed a few cats in the house, the old lady believed him.Because making "cat's feet soup" requires a lot of time, and requires cooking fresh ingredients and rice in a pot, and adding good ingredients, it is delicious and popular with the new wife, and their relationship is even closer.

Time flies, and the wife is also an old woman.

After the old lady passed away, the eldest grandson and his wife also took over the family affairs.

When the old lady turned 50, her husband asked her what she wanted to eat, and she thought for a long time before saying, "I haven't eaten cat's feet soup for a long time, and cat's feet soup is delicious."Her husband happily said, "It's easy, I'll go to the kitchen and make it for you.""Cat's feet soup" is full of love between a young couple, so it is naturally delicious and flavorful.Neighbors heard that "cat's feet soup" is delicious, so they all asked how to make it.In this way, "cat's feet soup" spread.From then on, this "cat's feet soup" made with various fresh ingredients was passed down in Fujian.

A traditional snack that everyone in Fujian loves.Green Bean PasteIntroductionGreen bean paste is a traditional snack in Yunxiao, made from green beans. The texture is translucent and chewy, and it is soft and elastic.The taste is cool and refreshing, and it is a favorite snack for people in Yunxiao.It is very easy to make green bean paste. First, soak the green beans in water, then grind them, then rinse them several times, and then filter out the bean pulp using a cloth.Place the bean pulp in a pot and add white sugar, and cook over medium heat, stirring constantly until it thickens. Then, divide the cooked green bean paste into small bowls and cool it.

Green bean paste has the functions of clearing heat, detoxicating, and cooling the body, so it is a good snack in summer. It is popular in Xiamen, Zhangzhou, and Quanzhou in Fujian, and has a long history.History and Culture

The origin of green bean paste is in the village of Longhai Dongyuan Town, Zhuiwei Village, Mecai Township.

Its production history is long and deep.

According to the elders in the village: In the ancient village of Zhuiwei, there was a shortage of fresh water. When the sea level rose, the seawater entered the village, and when the sea level fell, the freshwater from the Nanxi River was muddy. The villagers used the fresh water to clarify, and only a few used alum to clarify before eating.In the late Qing Dynasty, there was a man named Ganbao in the village who accidentally added alum-clarified water while grinding green beans, and found that the green bean paste gradually became clear and formed a solid, so he scooped out the solid green bean paste and cooked it, and it turned into a translucent and elastic green bean paste.After that, Ganbao made and sold sweet and savory green bean paste, which was very popular, so his recipe was passed down through generations.How to make it

IngredientsGreen bean paste, alum, baking soda, rock sugar, salt, etc.Instructions:

First, mix the green bean paste with a little sugar, and then filter it. This step is very important, because the green bean paste is exposed to sunlight outdoors, and it will have some impurities. This seemingly insignificant step can filter out some impurities.

The time required for green bean paste to be cooked is 1 and a half hours.

The green bean paste that just comes out of the pot is white, and it will become a paste in about half an hour. During this process, you need to add a little sugar and stir constantly. This is a matter of experience. After one hour, the paste will gradually become transparent, and you need to keep stirring constantly.When the green bean paste becomes translucent and shiny, it means that it is cooked.The boss said that he is old and doesn't like to work too hard, so he usually makes two pots of green bean paste in summer.The boss quickly put the hot green bean paste into a small warehouse. When I walked in, I saw a refrigerator (which seemed a little strange). Later, the boss told me that this refrigerator is for cooling the green bean paste.In the summer, when the green bean paste is finished in the afternoon, it needs to be refrigerated before selling the next day. So the green bean paste in the afternoon and evening needs to be refrigerated, and after cooling, it is finally complete and ready to be tasted.Yunxiao Water BallsIntroduction

Yunxiao Water Balls, also known as large meat balls.

They are made from fresh：

pork legs

Instructions:

First, mix the ground green beans with a little sugar syrup. During this process, filtering is also performed, as the ground green beans, when exposed to sunlight outdoors, are prone to dust. Although this seemingly insignificant action filters out some fine impurities, this attention to detail is essential for quality.

It takes approximately 1.5 hours to cook the green bean cakes from heating to completion.The freshly cooked green bean cakes are a white liquid that will gradually thicken in about half an hour. During this process, a little sugar syrup is added and stirred to achieve the desired consistency. These actions require experience, and after one hour, the thick liquid slowly becomes transparent. Continuous stirring is necessary during this process!Continuous stirring is essential!

These seemingly simple actions require a lot of effort to stir the green bean cakes. This is especially true after they have thickened. In addition to avoiding clumping at the bottom of the pot, vigorous stirring is also required to create green bean cakes with a chewy texture.

During the stirring process, you can hear the sound of "slap, slap" coming from the pot, which is due to the force of stirring.Of course, achieving the desired "fresh and fluffy" texture also requires a final burst of effort: vigorous stirring, and even more stirring!

When the green bean cakes in the pot become translucent and glossy, it indicates that the cooking process is complete.The owner says that he is getting older and doesn't want to exert too much effort. Typically, about two pots are made in the summer.The owner quickly put the hot green bean cakes into boxes and stored them in a small warehouse. When I entered, I saw a refrigerator (which seemed strange). Later, the owner explained that the refrigerator was used to cool the green bean cakes.During the summer, freshly made green bean cakes need to be sold the next morning. To maintain the quality and freshness of the green bean cakes, a small room is equipped with a refrigerator to "cool" them (used as a cooling function). This is how truly perfect green bean cakes are made, and the stage for enjoying delicious food is about to begin.

Cloudy Water Balls

Introduction

Cloudy Water Balls, also known as Meat Balls, are made with freshpork legs.".Red meat ingredients, seasoned with money dew, preserved food.It has a pure white color, crisp and delicious.Legend has it that Yunxiao Water Round was introduced from Guangdong, Chashan.Subsequently, the production method was modified by Yunxiao people, forming a unique flavor.The choice of red meat is particularly important: it must be slaughtered within half an hour, the meat must not be dead, and the pig should not be running before slaughter, otherwise the meat will lose its stickiness, resulting in the round cake being not crisp and the taste will also be much worse.

Pillow cake

Introduction

Pillow cake is a famous local food in Xianzhou, Anxi County, Fujian, belonging to tea food.Dessert|Long strip shape, about one inch and eight, similar in size to a thumb, shaped like a pillow, so it is named, it is novel and unique, small and fragrant, often used as gifts.Originally from Xianzhou, Fujian, it is a must-have tea point and a characteristic gift for the local people to celebrate the New Year and for distant friends and family, and it was a tribute to the imperial court during the Jiajing years of the Ming Dynasty.

Historical and cultural

Pillow cake has a history of more than 400 years.It is said that it was originally the tea point in the house of Li Wencha, a famous music theory expert, in the Peiqiu County (now West Lin Village, Xilin Town, Peiqiu County) during the Ming Dynasty.Li Wencha, with the word Yanam, was a famous music theorist.Li Wencha served as the magistrate of Liaozhou and Jinzhou, and was praised by the Jiajing Emperor for "submitting musical manuscripts", and was appointed as a member of the Imperial Office.

During the Wanli years, Li Wencha returned to his hometown of Houshan, and to demonstrate his "imperial official" status, he brought back a pastry maker from the capital to make a different pastry for the people in the house to enjoy after tea and wine.Pastryand as a gift for entertaining and treating guests.The pastry maker was skilled and creatively made "pillow cakes".The ladies in the palace were very impressed."Xixi Pillow Cake" was appointed as a tribute to the imperial court, and began to enter the folk.

Production method

Ingredients

500g of fine flour, 50g of honey dates, 100g of pork fat,sesame,75g, 350g of white sugar, 50g of winter melon sugar,gingersalt 3g, 200g of lard, 75g of peanuts, 800g of peanut oil.

Process

1, Divide the fine flour into two portions, add 150g of lard and 100ml of water, knead into a dough, and let it stand for half an hour, then roll into long strips and cut into 20 pieces.Then add 350g of fine flour, 100g of lard, 130g of water, and knead into a dough, cut into 20 pieces, and put the dough into the oven.Bakeinto a crispy skin.

2, Cut the pork fat, winter melon sugar, and honey dates into small pieces.Roast and grind peanuts and sesame.Mix all the above ingredients with white sugar and ginger, and then add a pinch of salt.

3, Use the left hand to make a pillow shape, and use the right hand to scoop a portion of the filling into the dough.

4, Place the wok on medium heat, pour in peanut oil until it is hot, then put the dough into the oil to fry until it is golden brown and cooked, and then take it out.

Techniques

The dough should be neither too hard nor too soft, just right.When wrapping, make sure not to leave gaps.When frying, control the oil temperature.

Fujian steamed bun

Introduction

Every Spring Festival, the farmers in Fujian will make steamed buns.Especially in summer, the cool and refreshing steamed buns have a soft texture and can relieve heat.

Production method

（1）Wash the glutinous rice, remove sand and other impurities, and soak it in water for half a day before draining.Then grind it into powder, add water to knead into a ball, and press with your finger. When the dough feels soft, it is ready.Then divide the rice dough into 12 balls, and cook them in boiling water until they float to the surface, then put them in a bowl and stir them with a spoon or smooth wooden stick while they are hot.Finally, let it cool for 3 hours.

（2）Roast the sesame in a wok until it is fragrant, then mix it with white sugar.

（3）Use chopsticks or a spoon to pick up a small piece of the steamed bun, roll it in sesame and white sugar, and eat it.

Du sugar

Introduction

Du sugar, also known as sugar, is a traditional Chinese sweet made in, Fujian.It is named after the town of Du in County, Fujian.The main ingredients are peanuts, sugar,malted barleysugar, and pork fat. The taste is crispy and delicious. The production process involves frying, simmering, and boiling.

Historical and cultural

"Du sugar" originated from about 2500 years ago, during the Spring and Autumn period in China, which was a period of constant warfare. Many wealthy families fled to avoid the war. Before fleeing, they boiled white sugar and peanuts together, and then cut them into irregular small pieces to carry with them as a source of energy. This is the earliest "peanut sugar".

In 1279, at the end of the Southern Song Dynasty, Zhao Zhao and his tenth descendant, Zhao Kuangyin, the ninth grandson of the first emperor, Zhao Kuangyin, fled and took refuge in, Fujian, and built Zhao's Castle. They changed their surname from Zhao to Huang and lived in seclusion.The Zhao royal family needed high-energy food when traveling long distances, so they casually put traditional sugar-making techniques from the palace into.This palace-style sugar is made with carefully selected fragrant peanuts, white sugar, lard, and, and is made through a traditional process of picking, frying, simmering, boiling, and solidifying.

During the reign of the Qing Emperor Kangxi, the local people of, Cai Shi and his nephew Cai Xin, both became the imperial teachers of the Qianlong and Jiaqing emperors.Cai Xin was appointed as a member of the Imperial Office and taught the princes in the palace. He was also a scholar in the Hanlin Academy.Cai Xin and his nephew loved to eat local sugar, so they often asked people to bring sugar from to the capital to give to officials and friends.The Qianlong Emperor praised the golden yellow color, the plump peanuts, and the delicious taste of the sugar.In the modern era, the saying "one sheet of dough is not enough" is still widely used.Historical and cultural

It is said that the people of Fujian made this spring cake to thank Zheng Chenggong.Zheng Chenggong made this cake and gave it to the local people to thank them for their support.On the Qingming Festival, many people in Fujian made this spring cake, because oysters are the main ingredient of this spring cake.from

Taiwanspring

wraps

IntroductionSpring Wraps, also known asSpring Bunsandthinpancakes.They are a traditional food for Chinese folk festivals.They are popular throughout China, especially in the Jiangnan area.Besides being used for personal consumption, they are also often used to entertain guests.This is a long-standing tradition.Spring wraps evolved from the ancient spring buns.According to the record in Chen Yuanliang's "Yearly Records," "In spring, eating spring buns iscalled "Spring Plate."". The Qing Dynasty's "Yearly Records of Beijing" also states, "Making spring buns is a good way to celebrate the spring.". This shows that making and eating spring buns is a long-standing folk tradition.There are many proverbs about spring wraps today, such as "one wrap is not enough," "the spring buns at Longshang's are perfect—inside and outside are all delicious." Here, "spring" refers to spring, and it brings auspiciousness.

History and Culture

It is said that the people of Fujian made green bean cakes to thank Zheng Chenggong.Zheng Chenggong, not wanting to disappoint the people, put the dishes made by each family on a freshly baked dough, rolled them up, and ate them.This is how spring wraps came to be.During the Qingming Festival, many families in Southern Fujian would make spring wraps. The reason is that oysters are one of the ingredients for spring wraps, and during the Qingming Festival, oysters are at their freshest and most delicious.