14 specialties and delicacies in Nanping City Fujian ProvinceCaijia meatloaf is a specialty of Masha Town, Jianyang City, Nanping City, Fujian Province.The Caijia meatloaf is oblong, also known as "pork loin cake". The ingredients are made of high-quality white sugar, sesame and fresh oil. The pure line is refined, focusing on color, aroma and taste, sweet and crisp.Masha Town, Jianyang City is an ancient cultural town and a place for merchants. The food culture developed earlier.During the Qing Guangxu period, Masha Caijia meatloaf was already well-known inside and outside the province.Guests from Guangdong, Hunan, Jiangxi, Zhejiang and other provinces who came to Masha for business and commercial trade, some set up tea shops, mushroom shops, maxing shops, etc. in Masha. When foreigners return home, they must bring "Cai Family Meatloaf"As a gift, foreigners circulated at the time: "Travelers come to Musha and bring cakes back to their hometowns. Everyone tastes a bite and praises their thumbs."It can be seen that the Cai familys meatloaf was well-known.The characteristics of Caijia meatloaf are: oblong, also known as "pork loin cake", which weighs about one or two, and the ingredients are made of high-quality sugar, sesame and fresh board oil, pure line refined materials, pay attention to color, fragrance and tasteIt is said that "Mash Cake" can be kept for a year without deterioration. It can be restored to its original taste when it is baked with a simmer. It is sweet and crispy and delicious. Some people praised it: after eating Musha Cake, think about the world.This is a high rating given by diners.
Ghost.The unique Wuyishan-style snacks are made from the finest early rice grout and drained into small finger-shaped strips, which are then seasoned with seasonings, plus pork slices with complete fat, and steamed.Beautiful shape, color, fragrance and taste.
Taro dumplings are also called "chills" and "Galaze".It originated in Jianou City, Fujian Province and mainly prevailed in towns and towns in northern Jianou, mainly in Dongyou, Shuiyuan, Chuanshi and other places.Instead of using taro, use taro, which is fine, soft, glutinous, tender, thick, and sticky.After being made, the taro dumpling meat filling is very delicious, and the taro dumpling noodles can be dripped intact, perfectly isolating the soup of boiled taro dumplings. It tastes both glutinous and soft, smooth and delicious.
The method of pan frying is that the prepared rice milk is evenly poured around the inner edge of the iron pan. After the rice milk is cooked and dried, it is shoveled into a sheet and sent into the boiling water in the pot, and thenClams, shiitake mushrooms, shrimp skin, green onions, daylily and other ingredients can be cooked for a while.The side of the pan just pasted the pan is white and crisp, the soup is not paste, the food is delicate and smooth, and the fragrance is delicious.It takes only three to five minutes for a pot of fragrant pan to lay out the pan, but the process of battering rice syrup is the most tested.The rice milk should not be spread too thick or too thin, too thick, the paste is difficult to absorb the umami of the soup, too thin, it will be brittle and cause the soup base to be unclear, and the side of the pot will not be sliced, affecting the taste.Although Guobian paste originated in Fuzhou, it has long been integrated into the lives of Jianyang people.Whether its breakfast or supper, order a bowl of pan and add a pancake, which is excellent.
Kucha cake is Wuyishan flavor food.The nuts of wild Castanopsis sclerophylla and Sweet Castanopsis in the mountains are ground into paddles, heated to a soft cake, and then seasoned with condiments. The taste is smooth and delicious, but slightly bitter, and has a unique flavor.
Wuyishan dialect pronunciation: "Eh solution" or "shift solution".On the 15th day of the 15th lunar month in the Chinese lunar calendar, it is also called the ghost festival. In Wuyishan, folks call it the "July and a half". On this evening, the locals will order a series of worship services such as red candles and paper money for the old people.Customs, and every household in the kitchen is cooking the unique cuisine of Wuyishan Zhongyuan Festival-zizi.Soak the glutinous rice before making it into soy milk. In order to prevent the glutinous rice milk from being too sticky or too hard after steaming, it can be mixed with indica rice.Buns usually have 2 flavors, sweet or salty.Sweet taste traps are mainly made by smashing cowpea and mixed with a small amount of small bean paste balls; salty flavor traps are mainly made by steaming dried pickled dried shredded pork.In order to prevent sticking of banana leaves, it is common to add a vegetable oil to the banana leaves.
Wen Gong Guide Zhu Xi, a scholar of Song Dynasty.During his 40 years of teaching and teaching in Wuyishan, he integrated the Confucian way of self-cultivation and self-cultivation into dietary intake and health care. He cooked many peculiar dishes and soups for his own food and beverage.Wen Gong Cai, which is called Wen Gong Banquet.Wen Gong Banquet has 15 dishes, all of which are mainly made from Wuyishan Tuteshanzhen. They are refined and cooked in the traditional way of Wuyishan. They are elegantly named and have a deep intention.These 15 dishes are: Ziyang Gaozhao, Wuyi Shixian, Ehu Lake Jiahui, Jiuqu Whitewater Rafting, Starry Moon, Longfeng Chengxiang, Magpie Nest Stone Phosphorus, Qibao Onion Soup, More than New Years, Spring Green Wintergreen,Jinbangs down payment, Ma Gus birthday, Xueshan smile, dried fish feast, Peng Zu good food.
Jiuqu Bamboo Raft is to process shiitake mushrooms, fine meat or fresh river fish into meat filling, and then roll it into a tube shape with thinly sliced bamboo shoots. The front end is traversed with a thin bamboo technique, which looks like a bamboo raft.A "gong" carved from radishes, wearing a "bucket hat" made of shiitake mushrooms, and holding a "penny" made of celery tubes."Jiuqu Bamboo Raft" is crisp and tender on the outside, pure in taste and realistic in shape. It is a unique craft dish in Wuyi cuisine.
Songxi Xiaojiao is a specialty snack in Songxi County, Nanping City, Fujian Province.The little horn, originally called "cut cypress", as the name implies, is to cut the tens of thousands of corpses of Qin Jun, the great minister of the Northern Song Dynasty, into a pulp package to eat."Little horn" was originally called "cutting cypress", as the name implies, it is the meaning of crushing tens of thousands of corpses of Qin Jun, the great minister of the Song Dynasty, into a meat paste package to eat, just like the "fried cypress" (dough sticks) everywhereMemorial Yue Fei.The Songxi people cut it into small pieces before going to the table, with edges and corners, so they were simply called "small corners"."Xiaojiao" has a century-old history in Songxi and is a unique famous food in Songxi.
The filial pie cake was originally Wuyishan folk soup cake, a snack for literati Mo Ke festivals, gatherings, and tea tasting. Zhu Zis father once had a poem "In the Year of the Sheng Dynasty Musical Notes, why do soup cakes cost half a fortune."I consider myself to have wine."After the soup cake was made by the people of Zhuzi, it has been handed down to the public.The filial pie cake is elaborately made, using lotus seeds, chestnuts, pineapples, strawberries, mung beans, taro, etc. produced locally in Wuyi Mountain, with ancient recipes, refined, slippery but not greasy, and the fragrance is tangy.
The tea produced in Wuyishan is mainly oolong tea, with an annual output of more than 80%, there are also Gongfu black tea, accounting for about 10%, and green tea 7%.The most famous ones are Wuyi Rock Tea and Zhengshan Race.Wuyi Rock Tea is oolong tea, which belongs to semi-fermented green tea.Green leaves and red borders, beautiful shape; deep orange and yellow, soup color like agate; mellow rock rhyme, pleasant floral; fresh and sweet aftertaste.It has both the glycol of black tea and the fragrance of green tea, and it is a treasure of tea that is "live, sweet, clear and fragrant".After drinking tea from Wuyi Rock, the cheeks were fragrant. Yuan Mei, a master of gastronomy in the Qing Dynasty, said: "Taste all the tea in the world. The one born on the top of Wuyi Mountain and the white is the first."Wuyi Rock Tea has a wide range of tea items. According to the survey, there are more than 800 famous clusters in Huiyuan Rock in Shanbei alone.The main ones are Dahongpao, Tie Luohan, Water Scarab, White Cockscomb, Four Seasons Spring, Dieffenbachia, Cinnamon, Wuzhichun, White Peony and so on.And the most prestigious is Dahongpao."Dahongpao" was produced in Jiulong.According to legend, when Emperor Kangxi toured Jiangnan, he was bedridden because of water and soil, and many good doctors could not cure it. Later, someone offered a package of tea from Wuyi Mountain and asked the Emperor Kangxi to drink it.Too.When Kangxi learned that this magical tea was originally produced in Wuyishan, he immediately took off the red royal robe and sent someone to Wuyishan to hang it on the tea tree as a thank you.It is also said that this bush of tea grows on the cliff and cannot be picked up, so the monk will train the monkey to wear it in red."Dahongpao" is of exceptional quality. It is said that one leaf can soak in a barrel. The taste is mellow and sweet, the soup is orange and clear, the leaf bottom is even and bright, and it has more than seven brewing fragrances. No wonder it will have a mysterious color.
Songxi Mengwan, I believe many people do not know.Songxi County has many famous snacks, such as Songxi Xiaojiao, which we mentioned earlier.Meng Wan is a dessert that locals prefer to eat.After trying it, the piglet couldnt stop it.
Nanjian pork liver is a specialty snack in Fujian.Pork liver is rich in nutrients, has the power of improving eyesight and nourishing blood, and is a good tonic."Southern fried pork liver" is reddish in sauce, tender in the outside and tender in the inside, delicious in taste and suitable for wine.
Langu is one of the remote villages and towns north of Wuyi Mountain. The traditional smoked goose is famous. In recent years, locals have entered the city to franchise the Langu smoked goose. The method is roughly as follows: after slaughtering and washing with non-fat and lean adult geese, put it in the potCook until cooked in seven or eight minutes, drain and drain, and coat with seasonings such as chili powder and salt.Then use the tray to set the foamed goose in the pot, and put glutinous rice in the bottom of the pot. Slowly roast the goose meat with the scorched glutinous rice until the aroma is full.At this time, the goose skin is golden and translucent, with a little chili powder, it is very beautiful, and the food is spicy and mellow, which has become a good restaurant banquet.How many years can the anchovy live$How long did the colorful angelfish grow up:What kind of fish can colorful angelfish be mixed with"Can colorful angelfish be mixed with tiger fish/How do flying anchovies look at male and female%How to solve flying phoenix sucking dragon fish$Flying anchovies%Can guppies be kept with colorful fish.Can six fish be mixed with colorful angelfish?How to prevent flying anchovies from sucking fish# Irakleiou Fish
