Ningde, also known as Min Dong, is a city in Fujian Province, China, famous for its fresh fish.Fishand seafood, and is the closest city to the "Triangle" area, Japan, and South Korea. It belongs to the subtropical monsoon climate.

Main FeaturesStreet foodincluding: bat flower, winter melon,taro, noodles, Minnan steamed buns, Shuangxi pot edges, taro and egg noodles, and fish lips.Mu Yang noodles

Introduction

Mu Yang noodles are a traditional specialty of Mu Yang Town, Fancun, Fujian. Their production and processing history dates back to 680 years ago.

For hundreds of years, Mu Yang noodles have been made by hand, with nine processes of pounding, kneading, rolling, and pulling, resulting in different flavors depending on the season and weather.Compared to noodles from other areas such as Fuzhou, Mu Yang noodles are more white, with fine and uniform lines, soft and smooth texture, and do not stick to the soup. They are also long and thin, like hair, and have good elasticity.History and Culture

The packaging of Mu Yang noodles also contains the local folk culture.

According to the introduction, after being finished, the noodles are divided into strands, which cannot be cut. They are about 0.6 meters long, then tied with red silk, which is called "one strand". One kilogram is divided into eight "strands". This is the traditional "red strand noodles".In Fancun, noodles are also called "noodles for longevity". On the first day of the New Year, the first dish in Fancun (usuallyvegetables) must be long noodles, symbolizing longevity.Mud nail frozenIntroductionMud nail is a local specialty of Fancun, Fujian.

It is an animal that lives on the surface of the tidal flat, about 5-7 cm long, and is made up of many individuals. When it comes out of the ground, it is brown. After washing and squeezing, it becomes gray.

Place the washed mud nail in a pot, add water and salt, and cook until tender. Then mix with chopped green onions. After cooling, the soup will become a jelly.

When eating, cut into pieces with chopsticks. It is silver-gray and transparent. It does not feel sticky, and is refreshing.History and CultureEvery autumn, when the tide goes out, farmers in the Baili Town of Fancun use small fish baskets and a special short-handled wooden hoe to look for mud nails on the tidal flat.Mud nails are about 5-7 cm long and are brown. They are difficult to distinguish from the mud on the tidal flat.After washing, they become gray.

They mainly live on the surface of the tidal flat and live in groups.

As long as people find their living place, they can collect a large bowl of mud nails.After bringing them home, people put the mud nails on the edge of the well, put them in a basket, and wash them with water while squeezing them with their hands.After washing the mud nails, put them in a pot to cook and add 7-8 times the water and appropriate salt.After the water boils, place the mud nails and the soup in a bowl and put it in a cool place to dry.Since "mud nail soup" contains a lot of collagen, after 8-12 hours, the whole soup will freeze. The local people call this "mud nail soup".When eating, besides a little oil and salt, no other seasonings are added, so it is not greasy and refreshing.Moreover, since the freezing power of "mud nail soup" is very strong, you can use chopsticks to pick it up, or even put it in a hot bowl, and it will not melt.People in the Min Dong area also like to eat fresh fish soup and clam soup in winter. However, anyone who has eaten "mud nail soup" will praise it as "the first soup in Min Dong".A seven-year-old soup

IntroductionA seven-year-old soup is a traditional food in Fuzhou, Fujian, with a long history. It is made withrice noodles

and mixed with starch, plus

shrimp, meat, and fish, then added with fish sauce. The "A Seven Soup" stall on South Gate Street is still popular today.

History and CultureThis "A Seven" was the seventh son of Song, so everyone called the "A Seven Soup" sold by him "A Seven Soup".According to Mr. Chen Pin's discussion, "A Seven Soup" originated in the late Qing Dynasty. A Seven opened a small shop on Fucheng Gate, selling "A Seven Soup". The ingredients were finely ground rice noodles mixed with starch (also called potato powder), plus shrimp, meat, and clams, and then added with high-quality fish sauce. It was very popular at that time.Students and merchants who came to Fuzhou from other places to take exams and do business tasted it and praised it, which spread throughout the region.For more than 20 years, there were three shops selling "A Seven Soup" in Xiamen City, which were very famous.

One shop was on Fucheng Gate, right next to the entrance of the Procuratorate, and the other was on the opposite side of the original court, on the seven-turn road. The boss was Liu Shuxian, and the other was on the opposite side of the original court, on the seven-turn road, which was run by Su Yuemei.

These two shops were family businesses, and the other shop was also a family business.Box noodlesIntroductionBox noodles are a local snack in Gutian County, Fujian. They are made with coarse, fresh noodles, which are first boiled in water, then fried with starch and seasonings.Because they are packaged in small bowls and sold on the street, they are called "Gutian box noodles". Gutian box noodles are very delicious.History and CultureAt the time, the students and merchants studying for exams in Lefung were all impressed after tasting it, and everyone praised it, and the news spread far and wide. It was passed down through four generations of teachers and students.For more than 20 years, there have been three noodle shops in Xiaopu Town, which are quite famous.One is located in the head gate of the city, right next to the Investigation Bureau, and the other is located opposite the original county court, in Seven Curves, and is run by Su Yuemei.These two noodle shops are a father-son shop and a husband-wife shop.The location is also in the head gate of "A Seven Noodle Shop" in the past, where visitors from outside Xiaopu must come to try a bowl of noodles, which has been in business for more than 20 years and has a very prosperous business.Another is located opposite the Golden Valley Flower Market, run by Bao Shaohua and Wang Lili, and is a husband-wife shop, which has been in business for 15 years.They sell noodles from 7 pm to afternoon, and in recent years, they also sell "Round Night" and "Noodle Balls" at night.The ingredients and cooking methods of these three "noodle shops" are similar to those of "A Seven Noodle Shop", but the variety of ingredients is not as elaborate as before, mostly with meat slices and some shellfish, such as oysters, clams, etc., mainly relying onFlavoringand additives, and the business is very prosperous, and people use noodles as breakfast, a bowl of noodles with a few meat dumplings orFried dough sticks, it is cost-effective and delicious.

A few years ago, Japanese friend Mr., accompanied by Chairman Lin Huazhang of the Empty Sea Research Association and others, came to my house for a visit on a clear morning. My house was located right next to the Golden Valley Second Alley, which was next to the noodle shop, so I accompanied this Japanese friend to buy meat dumplings at Bao Shaohua's noodle shop, one bowl of noodles and a few meat dumplings, each person only spent three or four yuan.This Japanese friend was very satisfied and praised it.Currently, these three noodle shops have inherited the skills of "A Seven Noodle Shop", and have become a popular breakfast and food store for tourists and locals.NoodlesRestaurant, its reputation is spreading.

Duck Noodle Soup

Introduction

is a traditional local snack in Pingsan County, Ningde City, also known as " ", with a color similar to amber, smooth and elastic texture;When eating, you need to boil and cook the dry, then soak it in water to make it soft, then drain it, add chicken broth,Shrimp,and stir-fry, so it will not stick or break, and each strand is delicate.If you use a bunch offishy grass, add pork bone broth to simmer with, not only delicious and refreshing, but also can relieve the symptoms of.Simmer with " " and fishy grass,and pork, not only tender and delicious, but also a good medicine for, teeth decay and highblood pressure.The name comes from the white water river·, which is full of.is like a banana leaf, and the is an oval, hard shell wild fruit, similar in size topeanuts.

eat this fruit, and they become plump and beautiful.The local people will share it with them, and they will peel off the hard shell and put it in their mouth, and then eat it.They feel that it is really delicious, so they try to make it.There are many trees in the mountains, and the raw materials are abundant, but it is difficult to make.The production process is very complicated. First, peel and grind the into a powder-like texture, then put it in a wooden barrel and soak it in water, and filter out the bitter juice.After more than ten steps, the original bitterness has disappeared.Finally, stir the fruit powder into a gel block in the pot, and then cut it into fine strands or grate it and dry it, which is surprising. The dried can be preserved for several years without being infested by insects.How to make ithas a colorsimilar to coffee, and the taste is like rice powder and gelatin, which is crisp and tender, and has a unique flavor.

To eat it, first boil the, then add meat strips and seasoning, and cook it.

has a color similar to coffee, and the taste is like rice powder and gelatin, which is crisp and tender, and has a unique flavor.Local people told me that is a pure green food that can only be eaten in Pingsan, and it has a supplementary effect on high blood pressure and diabetes.To eat it, first boil and cook the, then add meat strips and seasoning, and cook it.With a bunch of fishy grass, add pork bone broth to simmer with, not only delicious and refreshing, but also can relieve the symptoms of., the skin is white and shiny, the meat is white and tender.Ingredients such as scallions, garlic, etc., are sautéed in a pot.Introductionis a local snack in Gutian County, Guangdong, using a rough, fresh noodle as the main ingredient, and then made into a snack by boiling, frying, and adding seasonings.is a popular local snack, and it is also a favorite of many people.is also used as a staple food, and it is very delicious and nutritious.The outer skin of the rice is bright yellow, and the meat is white and tender.

Box Noodles

Introduction

Box Noodles is a unique snack in Gutian County, made from coarse, fresh rice noodles. It is first boiled in boiling water, then fried and mixed with starch and seasonings to create the snack.Because it is sold on the street in small bowls, it is named after the Gutian Box Noodles, which is very delicious.

History and Culture

Street vendors sell snacks all over, and local people who go out will usually buy a box of noodles when they return home.Local people are very particular about eating, and there are many famous local snacks.For example, noodles are only sold in Gucheng, and they are made with special ingredients, first, the noodles are made from "large noodles" from the region, which have a tender, chewy texture;Second, the ingredients include garlic,vinegar,and a mysterious seasoning that gives it a unique flavor.

Oyster buns

Introduction

Oyster buns are a traditional Han snack from Fuzhou, Fujian, and oyster buns are often eaten withbreadThis combination is one of the most famous, and the shape is very similar tosandwichIt is also called a "sandwich".Besides being delicious, it also has many names, such as "oyster bread" and "sandwich", and local people simply call it "sandwich" or "dad sandwich".

Oyster buns are made from rice flour, oysters, and green onions.First, a small amount of rice flour is placed in a shallow bowl, covered with a thin layer of rice flour, then add oysters and green onions, seal it, and then fry it until it turns golden brown.

History and culture

Where can I find the best oyster buns in Fuzhou?There is a saying in Fuzhou: "Eat a "dad sandwich" in Xixi, eat a "flat meat" in Muyang." This means that the oyster buns from Xixi are the best, and they are sold in a traditional shop on the old street in Xixi, which has been around for decades. The owner is an old man, and he continues to make oyster buns according to his family's traditional recipe.The name "dad sandwich" comes from the local pronunciation of "oysters", which is "dei" (second tone), which is similar to "dad", so it is called "dad sandwich".

How to make it

Ingredients:

White radish,oysters,rice flour (made by grinding yellow beans and rice, then mixed with water to a consistency similar to dough),lard,oysters.StepsFirst,cut the white radish into strips, then put it in a cloth bag and squeeze out some water, after squeezing out the water, put the radish strips in a container.Then, add seasonings to the container with the radish and oysters, and let them marinate.

After 15 minutes, heat the lard in a pot until it is half cooked, then use a small spoon to spread the rice flour evenly on the inside of the spoon (note: do not use too little, otherwise the skin will break when frying, and do not use too much, otherwise the filling will not cook). After spreading evenly, put some radish filling in the two-thirds part of the spoon, from the spoon's center to the outside, about 1-2 cm.

After placing it, gently press with a spoon, do not make the filling too loose.Then put the oysters on top.Then evenly coat the top with rice flour.

Finally, put it in a pot of hot oil and fry.The oil temperature should be controlled within a certain range, too high will make it burn.Carefully observe, when it is first put into the oil, the radish contains water, so the oil will bubble slightly.When the oyster buns float to the surface, they are in the shaping stage, and the white oyster buns will turn slightly yellow.

Use chopsticks to flip the oyster buns and continue to fry.When both sides are golden brown, you can take it out.Summary

Glutinous rice cakeIntroduction

Glutinous rice cake is a snack from the Wuyi Mountains.It is made from wild glutinous rice and sweet glutinous rice, which are ground into a paste and cooked into a soft cake.The flavor is delicate and refreshing, with a slight bitterness.The main ingredients are wild and sweet glutinous rice. The glutinous rice is harvested from the deep mountains and forests, without any pollution. In the autumn, farmers harvest the rice and grind it into flour.

The glutinous rice is then steamed, sliced, and dried.The production process does not use any additives, it is a pure natural mountain food. In the past, this food was a staple food for poor people in the mountains. Now it has become a delicious food.

The color is dark brown, with a slightly bitter taste, and is delicious and refreshing. It contains a lot of iron, calcium, and essential amino acids. Eating it regularly can help with hardening of the arteries, reduce cholesterol, and slow down aging. It is a healthy and delicious mountain food for people of all ages.

DurianIntroductionDurian is a fruit from Suzhou, China.It is a popular fruit in the region, known for its strong and sweet aroma.

Durian is also a popular fruit in other parts of China, especially in the southern provinces.Durian is a popular fruit in the region, known for its strong and sweet aroma.Durian is also a popular fruit in other parts of China, especially in the southern provinces.The processing process does not add any additives, it is a pure natural mountain food. In the past, this food was one of the staple foods for poor people in the mountains, and now it has become a delicious dish on people's tables.This product is dark brown, slightly astringent, tastes delicious, refreshing and detoxifying, contains a lot of iron, calcium and the necessary amino acids for the human body, and has obvious effects on arteriosclerosis, reducing cholesterol, anti-aging, etc. It is a mountain-flavored snack that is suitable for both adults and children.

ShunxingRice Cake

Introduction

Rice Cake is a traditional snack in Shunxing, a classic breakfast for Shunxing people, made with a iron-made trough, pouring rice slurry, then steamed, rolled into a ball, and eaten with seasoned soup.

The main ingredient is rice, which is milled into a slurry and steamed in a special container to form a film, then rolled into a roll and topped with homemade soup, which is soft, sticky, and hasRice Porridgearoma. It is also slightly chewy. This rice cake is called "White Cake" locally in Shunxing. If you add cooked vegetables when rolling, this cake is called "Vegetable Cake" locally.Vegetable Cake is naturally more delicious and flavorful.

During the Mid-Autumn Festival, Rice Cake also becomes one of the must-eat foods in Shunxing locally, which is a custom inherited by local residents.Rice Porridgeand Rice Cake are the mainbreakfaststhat local residents often eat. Many people from other places come to Shunxing to taste Shunxing Rice Cake.

Shunxing Three Carts

Introduction

Shunxing Three Carts refers toSticky RiceCake,Rice Cake, andPotato Cake, which are traditional snacks in Shunxing.

Sticky Rice Cakeis made by washing and soaking sticky rice for 8 hours, steaming and cooking in a steamer, then taking it out and placing it in a stone mortar to pound until it is tender, or can be formed into a ball and placed on a ground potato powder to harden, then naturally form a round cake.It can also be made by grinding cooked rice, beans, peanuts,Sesameinto powder, addingSugarand mixing, cutting the pounded sticky rice into small grains and placing it on the powder to eat;if made into a round cake, cut into pieces and fry or steam and eat with the powder.

Rice Cake is made by washing and soaking rice, immersing it in alkaline water for 5 hours, steaming in a steamer, then taking it out and pounding in a stone mortar until it is tender, then used to make into chunks or round shapes.It can be cut into thin strips and cooked with seasonings for eating, or cut into strips and steamed with seasonings for eating, or cut into strips and fried for eating.

Potato Cake is made by cooking potatoes, peeling and mashing, and mixing with potato flour, then cutting into slices, and cooking with seasonings.

KonjacCake

Introduction

Konjac Cake is a specialty snack in Zhouning County, Fujian, made from konjac as the main ingredient. The production method is simple: peel and wash the konjac, soak it in water for several hours, then grate it, steam it, add alkaline water to pound, and then cook in boiling water for several minutes to solidify, and finally cook and eat.

Konjac Cake is convenient to process and store, not only is it a favorite food for people, but it is also a medicinal material for preventing and treating tumors.

History and Culture

Konjac is actually a wild plant growing on the banks of streams and creeks in Zhouning mountains. It is not known when it was introduced to fields as a main vegetable. It has no record in historical documents.However, according to local legends, in a period when Zhouning people suffered from war and famine, the soil was dry and wet, the people had exhausted all the food and had dug up all the roots and stripped all the trees, they had nothing to eat.Some hungry people, out of desperation, dared to eat a kind of yam that the locals called "devil yam" called "Konjac". After eating Konjac for a few hours, these people unfortunately died.Other villagers were scared, so they threw the remaining Konjac into the mountain stream.A few days later, some escaped farmers passing through Zhouning saw Konjac on the banks of the stream, they asked the local villagers for it.The local villagers told them that this was "Devil Yam", and it was not safe to eat.However, the escaped farmers were so hungry that they ate the Konjac anyway, and fortunately, they did not die.This made the local villagers realize that the water in the mountain stream had a high alkaline degree, and as long as it was soaked in alkaline water, Konjac could be eaten.Since then, Konjac has been introduced and planted in the fields by the clever people of Zhouning.And a famous snack with a reputation in Fujian, "Konjac Cake", has been created.

How to Make

When making, scrape the konjac skin with a knife.Wash and soak in water for several hours, then take it out and grate it with a potato grater, and place it in a steamer to steam.Then place the steamed Konjac in a stone mortar and pound it, while continuously adding alkaline water until you can pinch the Konjac into a ball without being hard or sticky.Then cook the pounded Konjac in boiling water for a few minutes to solidify, and then cook and eat.