SnacksIt is an important part of Xiamen cuisine.No Xiamen resident eats snacks, it has deeply integrated into the dietary habits of Xiamen people, becoming a preference, a habit, and a local custom.The street corner, under the "Smell Ten"frying bean curd, is an unforgettable hometown memory.It can be said that, without knowing the snacks of Xiamen, it is not only impossible to understand the cuisine of Xiamen, but also impossible to understand the people of Xiamen.

In Xiamen, snacks are bothdelicaciesand main dishes, and can even be served at banquets.The most famous snacks in Xiamen include five-spice, taro buns,scallioncakes, taro,dried shrimpandsquid, fried bean curd, steamed bean curd, Xiamen braised duck, oysterscongeeand more than 200 varieties.The most famous and most common snacks in Xiamen are: Xiamen

spring rollsand Xiamen taro, Xiamen braised pork dumplings,fish ballsfive-spice, taro buns, scallion cakes, taro dried shrimp, squid, fried bean curd, Xiamen braisedbean curd, braised duck, oyster congee, noodles, fried shrimp, fried lotus root, sugar onion,cookiesandthin cakesand sand cakes, fish balls, Xiamen oyster congee, chili sauce, melon seeds,squidand "fried bean curd"bean curd, added minced pork, flower snail, fried taro, Xiamen oyster congee, Xiamen sweet potato, stir-fried bean curd, noodles, shrimp noodles, bean curd soup,peanutssoup, Xiamenstir-fried noodlesand friedrice noodlesand bean curd cakes etc.tarointroduction

taro is a local food originating from Quanzhou, Fujian, it is a frozen food made from special ingredients.

It contains gluten, the main ingredient is a worm, belonging to the starfish animal class, scientific name: edible sac star, length 2-3 inches.

After boiling, the worm's gluten is dissolved in water, after cooling, it will solidify into pieces, its meat is tender, sweet and fresh.With goodsoy sauceandvinegarand sweet sauce, chili sauce, chili oil, garlic minced,sea snailsand coriander, whiteradish,chili,and tomato slices, it becomes a delicious and flavorful snack.taro is also known as "tuso", according to "My Notes on Fujian": "I often eat taro in Fujian, which is very delicious and different, but I heard it comes from the seaside, with the shape of an earthworm, which is called "sao sheng"."The most famous in history is Quanzhou Anhai taro, which is delicious and fresh, also recorded in "My Notes on Fujian": "Taro comes from the beach sand hole, now it grows in Quanzhou sea cliff." Currently, Anhai has the most output.Taro is gray white, transparent and translucent, tender and crispy, with good elasticity, and is best paired with other seasonings, it is a seasonal delicacy in winter and spring in Quanzhou and the surrounding Fujian area.History and culture

Taro is delicious, there are many ways to say its origin.In the village of West Jiao, Anhai, where taro is abundant, the villagers have a legend: in the Jiajing years of the Ming Dynasty, went to Anhai to suppress bandits, due to food shortages, soldiers went to the tidal flat to catch sea worms and drink soup.At the end of the meal, only the solidified sea worms remained, he took a piece to taste, and found that it was more delicious than fish and crabs.The chef learned this method, and since then, taro has been popular.

This is a folk legend, and the written records of taro can be traced back to the Ming Dynasty.

In the Ming Dynasty, "My Notes on Fujian", "Five Miscellaneous Records" by, and "My Notes on Fujian" by all have records.'s "My Notes on Fujian" written in 1658 says: "I often eat taro in Fujian, which is very delicious and different, but I heard that it comes from the seaside, shaped like an earthworm, but I don't know what it looks like."So, 350 years ago, taro was already a popular street food, and is the earliest person to mention "taro".The method of making taro is very simple, first soak the taro in water to remove the mud, then spread it on a stone plate to crush and remove the remaining mud, then add water and boil it until it boils for a few minutes.

After soaking, crushing and boiling, the final step is to scoop it into the prepared mold and cool it to solidify.The way to eat taro is also very varied, besides making "taro", it can also be fried, cooked in soup, or combined with green onions,lean porketc., to make medicinal dishes, which has the effect of strengthening the kidneys and improving yang.

In the hot summer, it is not easy to make taro, and with the advent of the refrigerator, it can be made in the hot summer all year round.

With vinegar, and minced garlic, and cool and chewy taro, one after another, makes people want to eat more.braised pork dumplings

introductionBraised pork dumplings are a local snack in Fujian, Quanzhou braised pork dumplings have a long history, with characteristics of being fragrant, tender, smooth, oily and not greasy, and meticulous craftsmanship.Quanzhou braised pork dumplings are famous throughout the country, and braised pork shops are everywhere, the most famous is East Street braised pork dumplings, which was awarded as a national snack.The diversity and sizes of the braised pork dumplings here are different, but the main difference is in the ingredients, mainly dried shrimp,dried mushrooms

andshrimp, eggs, squid, and lean pork, oysters.

The braised pork dumplings are popular all over the place, and Quanzhou braised pork dumplings are not only large and full, but also have a special sweet and spicy sauce, which must be eaten with the braised pork dumplings, which is unforgettable. Once you have eaten Quanzhou braised pork dumplings, other braised pork dumplings will not taste as good.

Braised pork dumplings originated in Quanzhou, and then spread to the Fujian area.

Quanzhou braised pork dumplings are a traditional flavor snack in Quanzhou, with carefully selected ingredients, diverse and varied, meticulous craftsmanship, and a long history, with a unique flavor that enjoys popularity at home and abroad.During the late Qing Dynasty and the Republic of China, there was a "dumpling shop" in the city, where braised pork dumplings were the most famous, and there were also braised pork dumplings on the floating bridge in the city, and customers were full.During the Dragon Boat Festival, Quanzhou families would prepare braised pork dumplings to offer to gods and ancestors.Eating braised pork dumplings and dragon boat racing are traditional customs in Quanzhou.History and cultureThe formation of Quanzhou dumplings can be traced back to the Southern Song Dynasty, and it is said that it is related to Lu You.Lu You brought "shengxiang dumplings" when he was stationed in Fuzhou.These dumplings are made with sheng leaves to wrap rice, which tastes unique.After Lu You left, the dumpling making method was brought back to Quanzhou by a Quanzhou person who was serving Lu You, and finally evolved into a variety of and popular local flavor snack.The method of making braised pork dumplings is: braised pork dumplings use dried mushrooms, dried shrimps, dried mushrooms, taro, etc.,EggsSquid, lean meat, and dried oysters are the main ingredients.Meat dumplings are popular throughout China. Quanzhou meat dumplings are particularly famous for their large size and rich filling. They are also seasoned with a sweet and spicy sauce.Peanut sauceWhen eating, it is best to separate the dumplings and mix them with the sauce for a delicious taste.

Quanzhou meat dumplings originated in Quanzhou and were later introduced to other parts of Fujian.Quanzhou meat dumplings are a traditional snack in Quanzhou, known for their carefully selected ingredients, diverse seasonings, meticulous preparation, and long history. Their flavor is sweet and savory, with a rich and oily texture, and a vibrant red and yellow color.During the late Qing and early Republic periods, there was a "Meat Dumpling Shop" in the city. Meat dumplings were very popular, and there were also shops selling meat dumplings near the Floating Bridge in Quanzhou.During the Dragon Boat Festival, meat dumplings are a traditional food in Quanzhou, offered to gods and ancestors.Eating meat dumplings and racing dragon boats are traditional customs during the Dragon Boat Festival in Quanzhou.

History and culture

The origin of Quanzhou meat dumplings can be traced back to the Southern Song Dynasty. Legend has it that they were introduced by Lu You.According to legend, Lu You brought "E-leaf dumplings" when he was serving in Fuzhou.These dumplings are made by soaking rice in E-leaf and then cooking them. They have a unique flavor.After Lu You's death, the method of making dumplings was introduced to Quanzhou by a person who worked for Lu You. This person then improved the method, resulting in a variety of flavors that are popular throughout China and abroad.

Method

Meat dumplings are made with mushrooms,shrimpTofuGrain,Rice.Pork(orChicken),Sticky riceetc. as raw materials.When making, first soak and dry the sticky rice, mix with savory soup and chopped green onions, and cook in a pot until dry and fluffy, then mix with braised pork and fresh rice, and cook in bamboo leaves.The meat dumplings should be eaten while hot, and eaten with sauces such as satay sauce, garlic sauce, and chili sauce, which is very delicious.

Satay Noodles

Introduction

Satay noodles are a Fujianese snack made from noodles, and its characteristic is the soup.One of the main ingredients, satay, is made from the top-quality heads of shrimp, which have been marinated with salt for more than two months, then ground, and then added to boiling oil with shrimp paste, garlic, and other seasonings.Sesameetc.

History and Culture

Xiamen is one of the earliest cities to open to the outside world, and many foreign goods have been introduced, including satay.Satay originated in Indonesia, and there is also a story that it originated in Malaysia.Satay should originally be read as "satay," but among the Xiamen people who have become accustomed to eating, it is called "satay" in a more natural way. The "tea" here is the local dialect of Xiamen, and it is homophonic with the Mandarin "dia," so as the fame of satay has spread, it has become the current pronunciation of "satay" in Mandarin.

How to make

The method of making satay noodles is very simple, put alkaline water and noodles in a boiling pot, then boil until cooked, and then put it in a bowl. Add the desired seasoning.Pig heart,Pig liver.Pig tripeDuck,DuckBlood.IntestineSquid,TofuDried, etc. as auxiliary ingredients. Finally, pour the soup that has been simmering in the pot, and a bowl of noodles can be served within one minute.

Coconut Sago

Introduction

Coconut sago, also known as "fragrant cake," is a famous snack in Xiamen and Quanzhou.Coconut sago is most famous in Tong'an.

Coconut sago is a traditional specialty of JiangyinCakeSnack.In the late Qing Dynasty, they imitated the same cakes in Zhenjiang and improved them into noodles.This product uses top-qualityFlourand red beans as raw materials, and adds nuts as auxiliary ingredients, and is made with sticky rice fermentation.Because the product is thick and thin around, and shaped like a coconut shell, it is named "coconut sago."Its characteristics are that it is crispy, fluffy, and sweet, with a good color, aroma, and taste.

Coconut sago was originally a royal food in the Tang Dynasty.It is said that Emperor Li Shimin's wife, Empress Long Sun, came to her hometown in Shaanxi Province to visit her relatives, and brought coconut sago as a gift.The villagers tasted it and were amazed, and after the Queen's approval, the housekeeper of the palace learned the craftsmanship of making this snack, and it was passed down to the people.The Tang Dynasty opened up Minjiang, and this royal food was passed down to the people of Minnan.

Coconut sago is made by baking the cake on the side of the stove, and the cake is shaped like a coconut shell, so it is called "coconut sago."In the Qing Dynasty, a poet wrote a poem: "The cake is still there even after the foot has touched it, and it smells naturally." This shows that it is a long-standing and appreciated snack.

Its ingredients are flour,Sugar.Malt.Oil；for the crust, and nuts as auxiliary ingredients. After kneading, it is baked on the side of the stove.This cake is crispy, fluffy, and sweet, and expands in volume after being soaked in hot water, so it is also called "bubble cake."

Coconut sago is a convenient food that is easy to take on trips, and is also a gift for friends and relatives.It is a nourishing food for women after giving birth, and fried with sesame oil.

Before liberation, there were several old shops in Tong'an that produced coconut sago, and Xiamen's "Double Tiger" shop has a history of more than 60 years.Now, there are several food factories that produce coconut sago.

Duck Gourd Soup

Introduction

Duck Gourd Soup is a characteristic snack from Fujian, Xuzhou, which is popular in Fujian and Taiwan. It is also popular in Taiwan, and is most famous in the markets of Tainan and Keelung.

The " " means "large mouth pot," which is the meaning of "large mouth pot" in Minnan and "large pot."The " " means "swimming" and " " in Minnan.The ingredients of "Duck Gourd Soup" are similar toRice Noodlesand sheet noodles. They are all made from rice, but rice noodles and sheet noodles are made fromSteamed, while "Duck Gourd Soup" needs to be mixed with rice flour and rolled along the side of the pot.Although it is a small bowl, it is full of fragrance and is especially refreshing in summer.How to makeIngredients:1 cup of rice flour, 200ml of water, 40g of pork, 1 tablespoon of shrimp, 1/4 of a bamboo shoot, 8 pieces of golden needle, 2 pieces of dried shiitake mushrooms, 2 stalks of celery, 2 cups of shredded carrots, 1 tablespoon of salt, 1 tablespoon of cooking wine, 1500ml of soup, 1 tablespoon of minced garlic, 1/2 teaspoon of white pepper.

How to make:

1. Mix the rice flour with water, then bring to a boil in a pot.

2. Slowly pour the rice flour along the edge of the pot to form a thin layer, and when it is slightly firm, use a spoon to pick up the noodles and roll them into circular shapes. You can cut them with a knife while they are in the pot.3. Wash the pot and saute the shrimp, then add the soup and bring to a boil.4. Add the cooked pork and other vegetables, and cook until cooked. Then add the noodles and cook for a while before serving.5. Sprinkle some minced garlic and white pepper on top before serving.Golden FragrantMeat FlavoredIntroduction

The advantages of meat flavored: golden yellow, fragrant, with strands of meat, and is soft and melts in the mouth, making it a delicious snack.

While meat floss is just a mouthful, it has already melted and become a paste.

Therefore, people often use meat floss to make rice porridge for children.

Meat jerky and dried meat are different, they are chewy and flavorful, and are best paired with wine and are also a good snack for friends and family gatherings.

Convenient and affordable meat flavored is a specialty of Xiamen.

The "Huang Sheng Ji Golden Fragrant Meat Flavored Shop" on Gulangyu sells meat floss, meat floss, meat jerky, and dried meat, which are all famous specialties of Xiamen, and visitors and locals come to buy them every day.Coconut SugarIntroduction

Coconut Sugar: Also known as "Gong Tang," is a famous snack in Xiamen.It is characterized by its crispy and fluffy texture, and sweet taste, which melts in the mouth.

Introduction

Meat dumplings have many advantages: golden yellow, fragrant, with clear strands, neat and tidy, and taste sweet after eating.Meat floss is even more delicious when you start to chew, and it melts into a paste.Therefore, people often use meat floss to make porridge for children.Meat and dried meat are different. They are chewy and flavorful, making them a good accompaniment to wine. They are also a popular choice for gatherings with friends and family.Xiamen specialty meat floss is a convenient and affordable product."Huang Sheng Ji Golden Fragrant Meat Floss Shop" in Gulangyu is a well-known specialty shop. Their meat floss, meat floss, meat floss and dried meat are very popular. Tourists and locals come to buy them every day.Peanut brittle

Introduction

Xiamen peanut brittle: originally called "Gong Tang", also known as "brittle".

It is known for its crispy texture, sweet taste, and ability to melt in your mouth.

BakingThis results in a crispy and buttery pastry with a refreshing and sweet filling.Besides tea and snacks, it is also filled with meat floss.

Xiamen-style meat floss is a famous local snack, also known as " ".The main ingredients are peanuts and sugar, and the peanuts are roasted and peeled before being cooked with sugar, then ground into floss, and then rolled into shape, cut into small pieces.When eating, you should carefully remove the packaging paper, gently put it in your mouth, and it will melt in your mouth, sweet and not greasy, fragrant and flavorful, and it can be enjoyed with tea or as filling for meat floss snacks, and the products are sold all over the country and abroad.

The origin of the name " " is said to have two origins: one is that it was once a sacred food used by the people to worship, so it was named " ".Another reason is that the making of requires people to pound and knead the sugar, which is why it is called " ".Peanuts and sugar are the two main ingredients for making.

originated from the combination of peanuts and maltose.Xiamen pastries are most famous for "Qing Lan Pai".The peanuts, which are in their most fragrant state, are mixed with maltose in a high proportion, then kneaded by hand, and then undergo warming, infusion, and flowing, finally cut into shape.Golden Gate floss is introduced to Xiamen by biscuit makers, and is widely produced by local bakeries and tea shops.

There are two kinds of floss, both made with cooked peanuts.

One is very hard, and the making is also relatively simple.You only need to peel the cooked peanuts and mix them with cooked maltose.Before the maltose solidifies, spread it on a cutting board sprinkled with flour, use a circular wooden stick wider than a rolling pin to pound and flatten, and then cut it into a regular square shape with a long knife.

Another kind is more complicated, the cooked peanuts must be ground with a stone mill first (not ground into powder, and the small holes must be able to pass through).A portion of the powder is mixed with a small amount of maltose, flattened into two or three millimeters thick strips, and another portion of the powder is mixed with a smaller amount of maltose (just for adhesion), and also some powdered white sugar, and then mixed evenly, and then poured in the middle as filling, and then wrapped, and then pressed flat, and then cut into small pieces.

The second kind has a relatively small amount of maltose, especially the part used as filling.Therefore, it is also called peanut floss.

Small Golden Gate, due to its geographical and climatic conditions, is suitable for growing somericepeanuts, yam, and other grains, and the residents of the island used to make some local snacks and accompany them with tea to entertain guests.Peanuts and sugar are the two main ingredients for making.Because Golden Gate has fresh air and clear water, and the soil is dry and fertile, Golden Gate peanuts are small and fragrant.

“Golden Gate” peanuts used to be one of the main agricultural products of Small Golden Gate, and after harvesting, they were processed by "sun-drying method". In autumn, when you walk through the village, you can see a handful of peanuts.Cooked peanuts are usually packaged in bags, and in addition to being a supplement for soldiers, they are also a top-quality ingredient for Golden Gate floss.

Golden Gate floss is mostly made with local peanuts.The shop selling Golden Gate floss is on Donglin Street, but the factories producing Golden Gate floss are in the village.The Golden Gate floss factory in Linbian, with its own characteristics, makes and sells Golden Gate floss.In 1938, before the liberation, the Golden Gate floss factory was relocated to Longtou Road on Golden Gate to continue producing and selling floss.After liberation, in 1956, the private company was merged into the state-owned company, and the Golden Gate floss factory was incorporated into the Xiamen Food Company (now Xiamen Golden Gate Food Co., Ltd.) to continue operating.In 1978, with the end of the Cultural Revolution and the beginning of reform and opening up, the Golden Gate floss factory was established by Huang Manhong, the grandson of Huang Jing, on Golden Gate, and was registered as Golden Gate Yellow Ginger Floss Shop (95 Longtou Road, Golden Gate).From 1978 to the present, Golden Gate Yellow Ginger Floss Shop has developed maturely, with exquisite ingredients and craftsmanship, and is a high-quality product, which is a popular tourist product in Xiamen and a gift for visiting relatives and friends.

Green appleGreen apple is a local snack in Xiamen, made with olive, maltose, and sugar.

It is sweet and sour, and has a fragrant flavor.

It can be used to soothe the throat, moisturize the throat, relieve stuffiness, and eliminate alcohol.History and cultureGreen apple is made with olive, which has the effects of soothing the throat, moisturizing the throat, and detoxifying.In the 1930s, the medicine shop in Xiamen, " ", sold olive with maltose as a medicine, which was very effective, so it was not liked by people.A few years later, " " made maltose floss with olive, which is a combination of food and medicine, and named it " ".Famous pastries include "Nanshu Temple vegetarian pastry", "Wang Ji pastry", and "Nangong Rock pastry".

Gulangyu Pastry is a genuine and renowned brand from the Ming and Qing Dynasties. It is a traditional food from Xiamen, Fujian, with a history of over 100 years.

It is made with carefully selected and high-quality ingredients.

White flour is used to make the dough. Green beans are used to make the filling. The green beans are steamed and then ground into a fine paste. The dough and filling are then kneaded and baked.When baking, it is important to control the temperature to ensure that the filling is cooked through and the crust remains golden.This results in a crispy, buttery, and refreshing pastry with a sweet and refreshing filling.Brand identification:Gulangyu Pastry refers specifically to Gulangyu brand pastries. The trademark registration number for Gulangyu Pastry is: No. 3847042. The trademark registration date is: 1940.Types

Gulangyu Pastry is a good tea and snack.

The filling is made with various ingredients, with a crispy, sweet, and refreshing taste.

There are Gulangyu Pastry,

coconutpastries, low sugar lotus seed paste,red beanpastries, coconut pastries,bean pastepastries,peachpearpastries, and various flavors.PearHistoryGulangyu Pastry has a production history of over 70 years.Its charm lies in its small size, golden color, fragrant and crisp texture, and sweet filling.This product is a delicious tea and snack, as well as a gift for friends and family.It is especially popular during spring and autumn tourism seasons, traditional festivals, and family celebrations.

The main ingredients for making pastries include flour, filling, lard, and sugar.

The key feature of Gulangyu Pastry is the careful preparation of the filling. The green beans are ground into a very fine paste, and the filling is cooked until it is soft and tender. The sugar is also cooked to the right consistency.From 1903 to 1938, Huang Sheng Ji sold "Huang Sheng Ji Meat Floss" and "Huang Sheng Ji Pastry" throughout Southeast Asia.In the 1940s, during the Japanese occupation, Huang Sheng Ji moved its production to Gulangyu to continue selling meat floss.After liberation, in 1956, Huang Sheng Ji was merged with the Xiamen Food Company (now Xiamen Huang Sheng Food Co., Ltd.).

In 1978, with the end of the Cultural Revolution and the beginning of China's reform and opening up, Huang Sheng Ji was able to develop its business again.In 1978, Huang Sheng Ji's grandson, Huang Manhong, established a new business called Huang Sheng Ji Meat Floss Shop (No. 95 Longtou Road, Gulangyu) to continue the family business.Since 1978, Huang Sheng Ji Meat Floss Shop has developed and grown, and its products are known for their high quality, unique flavor, and long history. It has become a famous tourist product in Xiamen, and is a popular gift for friends and family.

Qing FruitIntroduction

Qing Fruit is a Xiamen specialty snack made with olives and a sweet and sour sauce.It is said to have a refreshing and healthy effect, and is especially popular with children.History and cultureQing Fruit is made from olives, which have the effects of soothing the throat, protecting the throat, and detoxifying. It is also said to be good for children's health.

In the 1930s, the Xiamen pharmacy, "Wuai Ju", used olives with expensive Chinese herbs to make a medicine called "Olive-leaf alkali".Because the medicine was very potent, people found it difficult to eat.

A few years later, "Yuan Jia Chun" candied fruit shop turned the olives into a sweet and sour candy, called "Qing Fruit", which is popular among people in Xiamen.The "Gulangyu" brand pastries, founded in 1940, are the authentic Gulangyu pastries.

Huang Sheng Ji Meat Jerky

Introduction

"Huang Sheng Ji" is one of the most famous old brands in Xiamen, with a history of 166 years.Huang Zhijiang, a sixteen-year-old at the time, founded "Golden Fragrance" in 1842, started from his home village of Xu County, Zhangzhou, carrying a bamboo basket filled with his own homemade meat jerky, and traveled by small boat to sell along the shoreline of Langhua Town, Zhangzhou, hearing that the port of Xiamen was thriving, he then transferred to Xiamen for exploratory sales.When arriving in Xiamen, seeing the prosperous city and thriving business, he decided to settle in Xiamen and establish a shop.He began producing meat jerky, and because of the excellent raw materials, unique ingredients, and meticulous craftsmanship, the meat jerky produced was golden and fragrant, with an unparalleled flavor, and it quickly gained popularity and sales.Since the shop owner's name was Huang, he named it "Golden Fragrance", and the "Golden Fragrance" brand gradually developed and spread its fame.Due to the profitable business, the old brand "Golden Fragrance" continued to thrive, and family members invested in the shop, opening many stores, and also established subsidiaries such as "Golden Fragrance Delivery", "Golden Fragrance Auxiliary", and "Golden Fragrance Sheng Ji".Before and after the War of Resistance, "Golden Fragrance" flourished in Taiwan, Hong Kong, Singapore, Manila, and Penglai Island, spreading throughout Fujian, Cantonese, and Southeast Asia.

The original "Golden Fragrance Sheng Ji" has been passed down through generations, and as a member of the "Golden Fragrance" family, it has continued to operate its family business through the turbulent historical and social changes.In 1903, Huang Jing, the founder of "Golden Fragrance Sheng Ji", established the brand in order to develop his family business, and he sold "Golden Fragrance" products. Due to the good sales, he made a profit, and in 1915, he established "Golden Fragrance Sheng Ji" as a subsidiary in Xiamen, and purchased property in "Xiamen Golden Fragrance Sheng Ji Meat Shop" at "Xiamen Daitong Road" (now).From 1903 to 1938, "Golden Fragrance Sheng Ji" meat jerky was not only sold in Xiamen but also exported to Southeast Asia by large quantities through overseas Chinese merchants.In the 1940s, Xiamen fell under Japanese occupation, and in the context of the War of Resistance, "Golden Fragrance Sheng Ji" moved to Gulangyu, Loutou Road in 1938 to continue producing and selling meat jerky products.After liberation, in 1956, the state conducted a private-to-public joint operation, and "Golden Fragrance Sheng Ji" was incorporated into Xiamen City Food Company (now Xiamen Golden Fragrance Food Co., Ltd.) to continue its business.In 1978, with the end of the Cultural Revolution and the beginning of the Reform and Opening-up.To expand production and develop family business, Huang Manhong (now the legal representative of Huang Sheng Ji) registered the Golden Fragrance Meat Shop at Gulangyu, Loutou Road 95.Since 1978, "Golden Fragrance Sheng Ji" meat shop has developed maturely, with exquisite craftsmanship, carefully selected ingredients, high quality, and unique flavor, and its sales have steadily increased. After a century, it has regained its former glory, and has become a well-known century-old brand, a characteristic tourist product of Xiamen, and a high-quality gift for visiting and giving to relatives and friends.

Qing fruit

Introduction

Qing fruit is a local snack in Xiamen, made from olives, with Chinese medicine, licorice,Sugaris added, with a moderate sweetness and saltiness, and fragrant.After eating, the aroma lingers, it can dispel the accumulation and relieve bloating, reduce alcohol, and relieve nausea and vomiting, refreshing the body and mind, nourishing the spleen and stomach, and increasing appetite. It can be said that "the aroma of Qing fruit is fresh in the mouth, and the aroma lingers in the throat and spleen and stomach."

History and Culture

Qing fruit, also known as olives, has the effects of soothing the throat, protecting the throat, and detoxifying. It can prevent children from getting white throat.In the 1930s, Xiamen's pharmacy, "Wait Ji Ju", sold olives with licorice as medicine. Because the aroma was strong, people didn't like to eat it, except for those who were sick.After a few years, " " changed the olives into food with licorice, named Qing fruit, and the Xiamen people called it "Qing fruit".