FujianSnacksOne of Fujian's Han ethnic characteristic snacks, its history can be traced back to before the Ming Dynasty.Some of Fujian's characteristic snacks include: stir-fried noodles, meat patties, etc.Fujian snacks are divided into Fuzhou snacks, Xiamen snacks, Quanzhou snacks, Putian snacks, Zhangzhou snacks, Lanfang snacks, Nanping snacks, Sanming snacks, Ningde snacks, and Shaan snacks, etc.Especially Fujian's Shaan snacks, which can be found all over the country.

Fujian's Han ethnic snacksFlavorful snacksare numerous.Snack shops and stalls in various places often gather together to form snack markets with local characteristics.Every morning, as the dawn breaks, they open for business, and customers come in droves. The various and exquisite foods, with their rich flavors and aromas, are very tempting.

Tofu skin

Introduction

Tofu skin is a characteristic snack originating from Quanzhou, Fujian, made by processing special products.It contains a gel-like substance, the main ingredient is a type of worm, belonging to the star worm animal group, with the scientific name of "mouthy sac star worm", with a length of two or three inches.After being boiled, the gel-like substance in the worm is dissolved in water, and after cooling, it is solidified into blocks. The meat is tender, the taste is sweet and fresh.Accompanying withSoy sauceVinegarSweet sauce, chili sauce, chili oil, garlic,Sea slugand coriander, whiteradishand chili, and tomatoes, it becomes a flavorful snack with rich colors and flavors.Tofu skin is also known as " ", according to " ": "I often eat tofu skin 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." The most famous tofu skin in history is from Quanzhou Anhai, which is delicious and fresh, and is also recorded in " ": " comes from the sand hole on the beach, and now can be found in Quanzhou Haiya.

" Now Anhai has the largest production.Tofu skin is grayish white, transparent, fragrant and crisp, with good elasticity, and when combined with other seasonings, it is a delicious snack. It is a seasonal delicacy in the winter and spring seasons in Quanzhou and surrounding areas.History and cultureTofu skin is delicious, and there are various stories about its origin.

In Anhai Town, where tofu skin is abundant, there is a legend: during the Jiajing years of the Ming Dynasty, came to Anhai to suppress Japanese pirates. Due to food shortages, soldiers caught sea worms on the beach and cooked them for consumption.

At the end of the day, only had cooked sea worms, so he cut a piece to taste, and found that it was more delicious than fish and crab.The chef learned this method and began to make tofu skin.This is a legend that has been passed down through generations. The written records of tofu skin can be traced back to the Ming Dynasty.The Ming Dynasty's " ", 's " " in the late Ming Dynasty, and 's " " in the Qing Dynasty all have records.

's " " in 1658 mentions: "I often eat tofu skin in Fujian, which is very delicious and different, but I have heard that it comes from the seaside, with the shape of an earthworm, and I don't know what it is.So, tofu skin has been a popular street snack for 350 years, and is the earliest person to mention " " in the history.MakingMaking tofu skin is actually very simple. First, soak the tofu in water to remove the mud, then spread it on a stone slab and press it flat to remove the remaining mud, and then add water to boil, it will be cooked in a few minutes.

After soaking, pressing, and boiling three steps, finally, scoop it up and pour it into the prepared mold to cool and solidify.

There are many ways to eat tofu skin, in addition to making tofu skin, it can also be stir-fried, boiled, or combined with ingredients like green vegetables,lean pork

and so on, to make medicinal dishes with the function of strengthening the body and promoting blood circulation.In the hot summer, tofu skin is difficult to freeze. With the refrigerator, tofu skin can be made all year round.With vinegar, the taste is sour and delicious, and with garlic and ice-cold tofu skin, it is irresistible.Oyster omeletIntroduction

Oyster omelet (:ǒu ā jīan, Chinese: ), originated in Quanzhou, Fujian, is a classic snack in Fujian, Taiwan, and the coastal areas of Guangdong.It is a substitute for rice that was created by people when they couldn't get enough food. It is a symbol of poor living conditions. Oyster omelet is said to be a creative dish invented in this poor society.

Although oyster omelet is available everywhere, many people still have the habit of eating oyster omelet when they go to the oyster production area. For example, when visiting Anping in Tainan, Dongshi in Chiayi, or Donggang in Pingtung, where oysters are abundant, they eat oyster omelet. This is because the best oyster omelet requires fresh oysters. Fresh oysters are peeled and sold on the spot, without being affected by long-distance transportation, so they are plump, juicy, and delicious.

However, even if you don't live in the production area, you can still eat oyster omelet. With the development of modern transportation, you can now eat fresh oysters from Taipei.

History and cultureOyster omelet, a number one Taiwanese snack, is a substitute for rice that was created by people when they couldn't get enough food. It is a symbol of poor living conditions. Oyster omelet is said to be a creative dish invented in this poor society.

According to팀, oyster omelet was created by a fisherman in the past.One day, a businessman chartered his boat to go south for business. The boat entered the mouth of the, and was hit by a typhoon.

The boat was damaged and could not be repaired, so the fisherman had to eat fish to survive.

The businessman said, "I have fish, but I can't eat it."The fisherman then created oyster omelet.It was originally called "Jian Shi Zhi", a traditional dish known to older people in the Anping area of Tainan.Dumplings, made with a mixture of tapioca flour and water, along with oysters,Eggs,GreenVegetables,Leeksand otherIngredients.Then fried intoPancakes.This dish has a fascinating origin story.

According to legend, in 1661, Dutch troops occupied Tainan, and Zheng Chenggong led an army to attack, aiming to regain the lost land. The Zheng army achieved a decisive victory over the Dutch, and in a moment of anger, the Dutch threw all the rice and grain away. The Zheng army, in their desperation, improvised and cooked the local ingredient, Taiwanese oysters, with tapioca flour and added water, into cakes [1]. Surprisingly, this dish has been passed down through generations and is a popular snack throughout the province.Another explanation is that oyster pancakes originated with the migration of Zheng Chenggong's army and Fujian immigrants, along with the Chinese and Chaozhou people, to Taiwan.

Becoming a beloved and popular dish enjoyed by people on both sides of the Taiwan Strait.Fluffy Meat Pie

Introduction

Fluffy Meat Pie, also known as meat pie or "fluffy food", symbolizes good luck and is a must-have dish in Fuzhou festivals and banquets. It is one of the famous snacks in Fuzhou.

Steamedand boiled are both suitable.Preparation

1, Mix salt,

Soy sauce,sugar, and a little chopped green onion.You can also addCabbage,or sweet potato.The right side is the pie crust, made fromPorkand sweet potato powder, which is as thin as paper. The making process is very time-consuming and laborious. You can buy the best three brands in Fuzhou.2, Hold the pie crust in one hand and the meat filling in the other, and fold it to seal.It is more convenient and you don't have to worry about it leaking.

3, Arrange the finished meat pie neatly on a steamer.4, Steam for 10 minutes, then take it out. This is the most delicious way to eat it directly. If it cools down, you can freeze it in the refrigerator and cook it whenever you want.5, Use

Soup

or water to boil, add the meat pie, and add a few pieces of

Celeryleaves and a little oil, and bring it to a boil.Seven-StarFish BallsIntroduction

Seven-Star Fish Balls are one of the famous soups in Fuzhou.It is made with fish, lean pork, and dried shrimp as the main ingredients.

These small,

LikePeachsized, white fish balls float in a hot,Soup， resembling a starry sky.Therefore, overseas Chinese call them "Seven-Star Fish Balls".Fuzhou's "Seven-Star Fish Balls" have characteristics such as white color, elastic and not greasy, fragrant and loose filling, and refreshing and smooth taste, which are well-known.There is a legend about Seven-Star Fish Balls: A long time ago, there was a fisherman living by the Min River.One day, a merchant chartered his boat to go south for business. When the boat entered the mouth of the Min River, it encountered a typhoon.When the boat docked in a bay to avoid the storm, it ran aground and damaged the hull.

Repairing the boat took a long time, and the food ran out, and he had to eat fish every day.The merchant sighed, "I have fish every day, but I'm tired of eating it.Is there any other way to cook it?"In, ",,. ，. ， ”， ，.Every winter is the best time for farmers in Ninghua to catch rats, especially after the autumn, which is the peak season for rat catching.The woman said: "There is no more food on board, only a packet of sweet potato flour."The resourceful woman turned the freshly caught big fish into small dumplings, peeled, gutted, filleted, and then chopped into small pieces, mixed with sweet potato flour, then cooked and eaten.Afterward, the merchant returned to Fuzhou and opened a "Seven Star Snack Shop," hiring the woman as a chef to specialize in "Fish Dumpling Soup."Initially, the business was not thriving.One day, a student preparing for the exam passed by the store.The owner warmly invited him to have a meal and served the fish dumplings.The student was very satisfied with the taste and wrote a poem: "Stars scattered sparsely, jade dew fragrant, tourists fascinated;Though the south has thousand-year-old drinks, it is rare to have Seven Stars' flavor."The owner hung the poem in the store, and customers came to admire it.From then on, the business thrived, and the small shop had a lively atmosphere every day.The "Seven Star Fish Dumplings" also became famous.

Braised Pork Ribs

Introduction

Braised Pork Ribs are a local specialty in Quanzhou. They are characterized by their delicious flavor, tenderness, juiciness, and exquisite craftsmanship.Braised Pork Ribs from Quanzhou are renowned both at home and abroad. Shops selling braised pork ribs are scattered throughout the city, and the most famous is the "East Street Braised Pork Ribs" shop.Theirpork ribs have been recognized as a Chinese culinary masterpiece.The variety and size of their pork ribs are diverse, but the main difference lies in the ingredients. The main ingredients includedried scallops,shiitake mushrooms,shrimp,eggs,squid,cabbage, and lean pork.Many places have their own version of braised pork ribs, but the Quanzhou version is particularly famous for its combination of sweet and spicy sauce and peanut sauce. When eating, you should definitely separate the pork ribs and mix them with the sauce for a unique flavor. After eating Quanzhou braised pork ribs, you will find other versions less appealing.Braised Pork Ribs originated in Quanzhou and then spread to the.Quanzhou braised pork ribs are a traditional Quanzhou specialty, known for their carefully selected ingredients, diverse and exquisite preparations, and long history. They have a delicious, tender, juicy, and attractive appearance, making them famous both at home and abroad.During the late Qing Dynasty and the Republic of China, there was a "Pork Rib Silver" shop in the city, which was very popular. Another famous shop was "Xu's Pork Ribs" at the foot of the Guan Yinz Temple, which was always crowded.During the Dragon Boat Festival, every household in Quanzhou would prepare braised pork ribs to offer to the gods and ancestors.

Eating braised pork ribs and racing dragon boats are traditional customs in Quanzhou during the Dragon Boat Festival.The formation of Quanzhou-style pork ribs dates back to the Southern Song Dynasty. Legend has it that it was introduced to Quanzhou by Lu You. The history of this type of pork ribs dates back over 1000 years.Lu You brought " " to Fuzhou when he was serving as a government official.These pork ribs are made with fragrant leaves wrapped around rice, which gives them a unique flavor.After Lu You left, the method of making pork ribs was brought back to Quanzhou by a person who was working for Lu You, and then it was improved and developed into a variety of pork ribs that are popular both at home and abroad.

The preparation method

Pork ribs are made with fragrant leaves,dried shrimps,yam,rice,

corn,

pork (or chicken),glutinous rice,and so on.The ingredients are steamed, dried, and then mixed with a savory broth, chopped green onions, and then cooked in a pot until dry and fluffy. Then mix it with braised pork, fresh corn. Wrap it in bamboo leaves and steam until cooked.Pork ribs should be eaten while hot, and can be served with sweet and spicy sauce, garlic sauce, and red chili sauce, which makes them even more delicious.Eight kinds of dried foodsIntroductionThe Eight Dried Foods, also known as the Eight Dried Foods of, are eight types of dried foods that are characteristic of the region. They include,,,,,,, and.originated in Tang Dynasty,, and has a history of over 1200 years.is fresh, delicious, and not sour or bitter.The method of making is different from other regions. It uses acidic whey as a medium, and the fire is carefully controlled when making it. Large spoon dipped in acidic whey into thebean curdand slowly inject it, so that the

bean curd

can slowly solidify, then filter and press.

can be found in all counties in, but is particularly famous for its unique ingredients and preparation methods.is made from red grown in,,,,, and, so it is also called.is made frombeefthat has been marinated in a

made of spices, such as,, and sugar, and then dried in a ventilated oven after about a week.After drying, the color, aroma, and flavor are all excellent. It is not only tender and chewy but also easy to chew. The taste is delicious.is actually, which is made from caught by hand.According to, ",,. The fur is generally gray-brown, some are sandy yellow. They live in the soil and are harmful to crops." There are many in, which is a mountainous agricultural county.Every winter, the farmers in are the best time to catch, especially after the, which is the peak season for catching.is made from freshThe fresh spring shoots are dried, and they are called "Min Spring Shoots". They are famous for their tender, crispy, and sweet flavor, and were listed as a tribute item for the capital during the Ming and Qing Dynasties.and dried, which is called "", and is golden yellow and semi-transparent. It is known for its tenderness, sweetness, and crispness. In the Ming and Qing Dynasties, it was a tribute to the imperial court.

Many famous dishes, such as " " and " ", cannot be without.'s main production area for radishes.

Radishes grown in the south of,, and have characteristics such as freshness, crispness, and sweetness.The resulting radish is golden yellow, the skin is tender and crisp, and the taste is sweet and fragrant.It can be stir-fried, stewed, fried, or soaked in water to reduce its sweetness, then added to and to make a cold dish.Therefore, the historical records say that it is "popular in ".is a specialty in, with a purple-brown color and a fragrant aroma, which is a famous cold dish.It contains various sugars and vitamins, and has health benefits.

The other dried foods mentioned are all local specialties in.Many famous dishes such as "Stewed Three Meats" and "Royal Oven Pork" cannot be without Min Spring Shoots.Hang is the main production area for radishes in the western part of Fujian.Radishes grown in the surrounding areas of Hang, Zhangtan, and Tupu have characteristics such as freshness, crispness, and sweetness.Radishes made from this can be stir-fried, simmered in soup, or deep-fried, and can also be soaked in water to dilute and then added withSugar

and vinegar as a cold dish for banquets.Therefore, historical records mention that it is "widely sold in Min and Yue".Dried, known as "Min Shan",Shoots", with a golden color and semi-translucent appearance, famous for their tender, sweet, and crisp taste. During the Ming and Qing dynasties, they were listed as tribute products.Many famous dishes such as "Stewed Three Meats" and "Imperial Roast Meat" cannot be without Min Shan.

Hang is the main production area for radishes in western Fujian.Radishes grown in areas near the city, such as Wan, Zhangtan, and Toupu, come in red and white varieties, with characteristics of freshness, crispness, and sweetness.Radish preserved in this way has a golden color, tender skin and crisp meat, and a sweet and fragrant taste.It can be stir-fried, clear-cooked, deep-fried, or soaked in water to reduce its intensity and then added withSugar and vinegar as a cold dish for banquets.Therefore, historical records mention that it was "widely sold in Min and Yue".Therefore, historical records indicate that it "sold well in Fujian and Guangdong."

Purple-brown pork belly from Wufing, fragrant and slightly sweet, is a famous cold dish at banquets.It contains various sugars and vitamins and other nutritional ingredients, with the effects of moistening and strengthening the stomach, and refreshing the body.When eating, simply steam it and apply a layer ofSesameoil before serving, and then cut it into thin slices after cooling and mixing with a little minced garlic, making it fragrant and flavorful.Locals often use it as a gift for guests and friends.People from Hong Kong and Macau, as well as overseas Chinese, especially love this local flavor.

The history of Yongding dried food dates back more than 400 years, and it is famous throughout the province and has a significant influence among overseas Chinese in the South."Wan Jin You Big Boss" Hu Wenhu, when living in the South, often asked people to bring this dried food from his hometown.

Buddha Jumps Over the Wall

Introduction

Buddha Jumps Over the Wall, also known as "Full Pot of Fragrance" and "Longevity", is the signature dish of Fuzhou, and was first created by Chun Shun Garden, a famous restaurant in Fuzhou, during the Qing Dynasty's Tongzhi period.Main ingredients include:Abalone,Sea cucumber.Bird's nestFish belly, fish mouth, hoof tendons,Ham,SeaweedWood ear mushroomsand 28 other ingredients, combined with Shaoxing wine, stored in a wine jar, and cooked over low heat for more than 10 hours.It is extremely delicious and fragrant, making it a delicacy in autumn and winter.It's no wonder that the talented scholar, during his poetry recitation, exclaimed: "The aroma of cooked food filled the neighborhood, and monks abandoned their meditation to come out and partake"，""Buddha's dish"This is what it became known as.

Historical and cultural significance

"Buddha's dish" was originally called "Fu Shou Quan", during the 25th year of the Qing Dynasty (1899), a government official in Fuzhou named Zhou Lian invited Zhou Lian, a local official, to have dinner with him. He brought the family to enjoy a meal made with duck, chicken,lambandpork belly, as well as 10 kinds of ingredients, including pigeon eggs and seafood, stewed together, and named it "Fu Shou Quan".After Zhou Lian tasted it, he praised it highly.When asked about the name of the dish, the official explained that the name was chosen because it represents "good luck and prosperity", and is called "Fu Shou Quan".Later, the head chef, Zheng Chunfa, improved the method of cooking this dish, and the taste was even better than the original.

When Zheng Chunfa opened "Juchun Garden" restaurant, the dish became a sensation in Rongcheng.Once, a group of writers and scholars came to try this dish. When "Fu Shou Quan" was served, the aroma filled the room, and one talented young man was so impressed that he immediately started reciting poetry: "The aroma of cooked food fills the neighborhood, and monks abandon their meditation to come out and partake".At the same time, in Fuzhou dialect, "Fu Shou Quan" and "Buddha's dish" have the same pronunciation.From then on, people commonly refer to this dish as "Buddha's dish".In 1965 and 1980, Fujian cuisine featuring the cooking of "Buddha's dish" caused a sensation in Guangzhou and Hong Kong, respectively, and spread throughout the world.

Restaurants opened by overseas Chinese often use "authentic" "Buddha's dish" to attract customers."Buddha's dish" was also served at state banquets for King Sihano, U.S. President Reagan, and Queen Elizabeth of Britain, and was highly praised. This dish became even more famous worldwide.Japanese steamed egg pudding

Introduction

In Fuzhou, one of the local snacks that can be ranked with "pot edge noodles", is "Japanese steamed egg pudding", also known as "small longchun".

"Japanese steamed egg pudding" is also called "small longchun" because the shape of the lotus seed is similar to that of a longchun flower, and "yan" and " " have the same pronunciation, so "Japanese steamed egg pudding" is also called "Japanese steamed egg banquet".

Then, where did the two characters "Japanese steamed egg pudding" come from?In fact, "Japanese steamed egg pudding" originally contained completeduck eggsThe pronunciation of "duck eggs" and "press luan" and "press lang" in Fuzhou dialect are the same, which means that all kinds of "luan" in social life have been suppressed. Many Fuzhou people have gone overseas to make a living, and when traveling, all kinds of "lang" have also been suppressed. Naturally, there is "Japanese steamed egg pudding".During festivals, weddings and celebrations, gatherings and farewells, and family banquets, it is necessary to have "Japanese steamed egg pudding".Historical and cultural significance

Without "Japanese steamed egg pudding", there is no banqueting, and without "Japanese steamed egg pudding", there is no birthday.

Japanese steamed egg pudding is one of the most famous Fujian snacks, and no one can distinguish it, even those who are not from Fuzhou.If you want to talk about "Japanese steamed egg pudding", you must first talk about the origin of "Japanese steamed egg skin". Without "Japanese steamed egg skin", how can there be "Japanese steamed egg pudding"?According to legend, during the Jiajing period of the Ming Dynasty, a local official in the of area, which borders Jiangxi, came to pay tribute to his deceased elder, and lived in the mountains. Although there were many delicacies to enjoy, he became bored with them.

So, the chef in his home came up with a new idea, and he usedpork legto grind the meat into a puree, and mixed it with a certain amount of sweet potato powder, and spread it thinly like paper, and cut it into small cubes, wrapped it in meat, and made it into "dumplings" (), and cooked it with broth to serve to the host.The official was very satisfied with the taste. He asked, "What is the name of this dish?"The chef replied, "I made this dish for the host, and I called it 'Japanese steamed egg skin'."This is how "Japanese steamed egg skin" came to be.Originally, "Japanese steamed egg skin" was only for the wealthy, but later, the skills of making "Japanese steamed egg skin" gradually spread to Fuzhou, and "Japanese steamed egg skin" became a popular snack in Fuzhou.PreparationJapanese steamed egg skin is made from carefully selected pork leg, which is cut into thin strips, and then pounded into a puree with a wooden mallet. The puree is then mixed with a certain amount of sweet potato powder and water, and kneaded repeatedly until it forms a firm dough. The dough is then pressed into thin sheets with a rolling pin.The thin sheets are then folded in half and dried to become "dried Japanese steamed egg skin". This dried "Japanese steamed egg skin" can be stored for a long time without spoiling.

Before making the filling, cut the "Japanese steamed egg skin" into small square pieces, about 2 inches.

The filling is made with lean pork, shrimp, bamboo shoots,seaweedand other ingredients, and then seasoned with soy sauce, green onions, and a little white wine.The "Japanese steamed egg skin" is then wrapped around the filling to make small "Japanese steamed egg dumplings". The outer appearance resembles that of a pomegranate.In Fuzhou, "Japanese steamed egg dumplings" are often paired with "Japanese steamed egg pudding", because in Fuzhou dialect, "egg" is called " ", and "duck egg" has the same pronunciation as "press luan", so it has the meaning of suppressing "luan" and bringing peace, so it is called "Japanese steamed egg pudding", and "Japanese steamed egg" has the same pronunciation as "Japanese steamed egg banquet".Sweet potato pureeIntroductionSweet potato puree is also known as "sweet potato puree", which is a traditional sweet snack in Fujian,After steaming, it becomes meat jelly.

It is made from sweet potatoes, which are cooked and mashed, and then mixed with

red

dates

, cherriesandpeanutsand winter melon, along with sugar, white sugar,saffronand cookedlardto make a delicious and nutritious dessert.Sweet potato puree is also known as "sweet potato puree" because its ingredients are the same as those of "Japanese steamed egg pudding".,Winter melonSugar, white sugar,ginger flowerand cookedpig fatand other auxiliary ingredients.There is a custom of making yam paste in the eastern coastal region of Fujian.Yam paste is often used as a dessert in Fuzhou banquets.It is a popular dish.The most authentic Yam paste from Fuding is especially popular.The preparation method is as follows:

Yam paste made from yam is a popular dish with its unique flavor.

Ingredients can be chosen: yam, red yam, monkey head yam, etc., but the best is yam.Steam the yam, peel and mash it, mix with pig fat, white sugar, spices, sesame, etc., and stir-fry over high heat until evenly mixed, then put it in a basin.Decorate the surface with red date, mountain, lotus seed, winter melon sugar, etc., pour a layer of cooked pig fat, and steam it over high heat until cooked through before serving.Lotus seeds, winter gourd sugar, etc., decorated on top of the yam puree with Tai Chi patterns, drizzled with cooked lard, and then steamed thoroughly over a high fire for serving.

Noodle soup

Introduction

Noodle soup originated in Quanzhou, Fujian, and later spread to the Fujian province's southern regions, and is a snack made of fine noodles and sweet potato starch.First boil the water, add sweet potato starch and seasonings, and noodles.It is generally eaten forbreakfastwithoil stickand sweet potato crisp.

Preparation method is as follows:

Noodle soup can be added with various ingredients such asintestinesmall intestine, shrimp,liver,braised egg,fried egg (after chopping), meat marinated in vinegar,sausageand so on.

Ingredients:

1. Main ingredient: 75g of fine noodles.

2. Auxiliary ingredients: 150g of shrimp powder, 1000g of pork bone soup, 200g of cooked fish meat,Salt15g,MSG6g, 50g of cornstarch,pepper powder, coriander, white wine (soaked)ginger.Operation:

1. Wrap the shrimp powder in gauze and put it in a pot with 1000g of water, and cook over medium heat for half an hour. After taking out the shrimp powder, filter the soup and set aside.

Cut the cooked fish meat into strands.2. Place the pot on high heat, pour in pork bone soup and the soup from the shrimp powder, and boil.

Add the fine noodles to the boiling soup, add salt, MSG, and adjust the flavor.Slowly pour in the cornstarch slurry into the pot and stir constantly until the noodles float. The soup will thicken and become a paste.3. Before serving, you can add braised intestines and various cooked foods and oil sticks to the noodle soup according to your taste. When eating noodle soup, sprinkle with pepper, chopped coriander, white wine, and marinade, which makes the taste even better.

3. Before eating, you can add braised large intestines, small intestines, various cooked foods, and fried dough sticks to the noodles and soup, and sprinkle with black pepper, chopped celery, white wine, and braising sauce to enhance the flavor.