Are there any delicious specialties in Jian 'ou, Wuyishan, Fujian?

A light cake

Chicheng Light Cake spread in Jiajing period of Ming Dynasty, and Qi Jiguang led troops from Zhejiang to Fujian to resist Japan. Zhicheng light cake is unique. Bright color, delicious taste, salty and crisp and sweet after chewing. After returning to their hometown to visit relatives, some Yi people who have been away from home for a long time always bring some light cakes from their hometown to satisfy their appetite or share them with relatives and friends from other places.

The method is as follows: firstly, ferment the flour, mix the flour (10 kg of flour is about 3 kg of water), and put three to four salts and one or two baking soda into each 10 kg of flour. Then it is made into a round cake blank with a diameter of about 7.5 cm and a thickness of about 1 cm, and a small hole is poked in the middle of the blank. Generally, each light cake is poked with a hole, which looks like a melon seed mold. Punch two holes in each light cake with onion and meat on the cake surface, then stick the cake blank around the upper wall of the stove and put some sulfur in the charcoal fire, so that the baked light cake is white and yellowish, and the cake surface is shiny, indicating gold surface, silver edge and melon seeds. Later, meat pie, sesame seed cake and so on were derived. Fangcun Light Cake in Nanya Town is well-known and forms an industry. Jia Qinglin, secretary of Beijing Municipal Party Committee, Chen, secretary of Fujian Provincial Party Committee, and other leaders inspected Fangcun's light cake industry.

milk powder substitute

Jian 'ou people have a soft spot for soybean milk powder, and both the elderly and children can't finish it. When friends from other places arrived in Jian 'ou, they began to disapprove of soybean milk powder. Seeing the people coming in and out of the powder shop on the street, I couldn't help but taste a bowl. This kind of taste has tasted the taste and also tasted the fate. When he goes to Jian 'ou again, he will say, "Eat soybean milk powder for breakfast." A kind of food, a kind of creativity. I don't know whose masterpiece it is. Ordinary soybean milk and vermicelli are mixed together to make delicious rice.

The unique flavor of soybean milk powder lies in its exquisite selection and production. Rice noodles are "raw flour" made on the same day, and the thickness of fans should be moderate. To make soybean milk, you should choose the beans, soak them well and grind them fine. Wash the pulp with boiling water, filter off the bean dregs and put it in a pot to boil. The concentration of soybean milk is the most important. If water is tasteless, it will lose its sweetness and fragrance. Heat the rice flour first, then the soybean milk, and then add the seasoning. The vermicelli should be thoroughly scalded and the soybean milk should be hot enough. These are all omissions.

Jian' ou dried salted duck

This kind of duck is produced in Jian 'ou City, Fujian Province, and has a long history, far exceeding other dried salted ducks. This is a tribute when the kings of the Five Dynasties and Ten Kingdoms proclaimed themselves emperor at the end of Jin Dynasty. In Zhao Shen, Song Xiaozong, the salted duck in Jianou Shengji Hotel is very famous, because Zhao Shen, Song Xiaozong was once a feudal king, and his territory was in Jian 'an (now Jian 'ou). He had a special liking for the salted duck in Jian 'ou, and brought it to the Song Dynasty, which was listed as "China Banquet Treasures". By the Qing Dynasty, Jian 'ou salted duck had a long reputation and was favored by consumers in the north and south. It is a traditional famous product in Fujian and is known as "Bamin cuisine". This dish is a famous flavor food in Fujian. Shaped like a turtle, it is white and smooth, full of meat and delicious.

Jian 'ou salted duck was officially recognized by the Ministry of Agriculture as one of the "four salted ducks in China". This is clearly recorded in the book Poultry and Traditional Poultry Products by China Food Corporation.

Jian 'ou salted duck is exquisite in material selection and fine in processing. It is made in September of the lunar calendar every year and ends on February 2 of the following year. Among them, salted duck made in frosty weather is the best. Jian 'ou salted duck is easy to cook. Wash, dice or fry, or steam and stew in old wine. Unique flavor, fresh and delicious. It is a delicious food at the banquet and one of the favorite foods for Chinese and foreign tourists. The production of Jian 'ou salted duck is very particular. The duck source used to make salted duck must be kept in fields and streams, mainly eating rice, which is often called "native duck". This kind of duck needs feeding 100 days before it can be put on the market. Because of its good meat quality and strong toughness, it is not easy to deform during pickling, and the meat quality is thick, tender, fat and not greasy.

Jian' ou flat meat

Flat meat (also known as "flat food") is called "wonton" in the north, "wonton" in the southwest of Bashu and "wonton" in Guangzhou. Thin skin and big stuffing, delicious, deeply loved by people all over the world.

Flat meat is widely spread all over Fujian province, but the production method is slightly different. For example, Fuding has seafood flavor, while Putian and Minhou are still dry and mainly chop stuffing. As for the world-famous "Shaxian flat meat", it happened after the 1990s, and its roots also came from Jian 'ou. The production method is the same as Jian 'ou flat meat. Because the selection of materials did not meet the fine requirements, the "Shaxian flat meat" we ate in the street today is rarely authentic. In Jianyang City in northern Fujian, Shuiji is the most famous flat meat, which was separated from Jian 'ou before liberation, and its flat meat production technology is the same as that of Zhenghe Jian 'ou flat meat near Jian 'ou. In Jian 'ou (especially in rural areas), almost every household can make flat meat, and it has formed a fixed tradition to make flat meat on holidays. Geographically, it can also be found that people from some counties and cities near Jian 'ou will find the local flat meat delicious, including Shaxian, Jianyang, Politics, Pingnan and Zhouning, but Zhouning is not directly adjacent to Jian 'ou. Fuding flat meat belongs to the northern wonton method, and the meat stuffing is astringent.

bottom of a pot

The pot bottom cooked with fresh bamboo shoots is the first dish with Jian 'ou flavor, which is not only loved by the people, but also favored by guests from all over the world.

The bottom of the pot is also called bargain hunting, with fresh winter bamboo shoots as the main ingredients, pork belly, Longkou vermicelli, day lily, seaweed and so on.

Production: Peel the winter bamboo shoots, cut them open, cook them in a pot, pick them up and cut them into filaments, then simmer them in a pot until they are brown. Pork belly is cut into small strips with the thickness of the head, and water such as vermicelli, golden needle and laver is reserved.

Cooking: Stir-fry pork belly in oil pan, and then stir-fry shredded bamboo shoots, vermicelli and daylily, add a little sugar and other seasoning powder, thicken the pan, put it in a jar and bowl, and sprinkle some laver, shredded red eggs and chopped green onion.

Features: bright yellow with laver. Shredded red eggs and chopped green onion are brightly colored. Sweet, mellow, fresh and crisp, and the vermicelli is soft, smooth and refreshing.

Nadi

Nadi is a snack in Jian 'ou, Fujian. Each bowl (big bowl head) is made of half a catty of lean meat and half a catty of sweet potato powder. Cut the meat into small pieces (the size of soybeans), add them into the sweet potato powder and stir evenly (each diameter is about 1.5 cm). Boil the water and put the meat down. Cook it and put it in cold water. Put the onion in an oil pan to make it fragrant, add some shredded Chinese cabbage, winter bamboo shoots, soy sauce and salt, stir-fry for a while, rub out the meat, put it down, add the right amount of water to boil, add the right amount of water to the sweet potato powder, mix well, cook it into a paste, add an egg and mix well before taking it out, and add some seasonings such as pepper, yellow wine, monosodium glutamate and sesame oil. It tastes sweet and tender. Its taste is fresh and refreshing, and it is really a good product.

Loop of large intestine

Steamed with dry pulp and large intestine, hence the name large intestine.

Production technology: grinding the rice slurry, draining it, rubbing the dry slurry into small discs, adding seasoning together with the large intestine, and steaming the laurel leaves together. When eating, take out the clams and put them in a bowl. The large intestine is cut into a tube shape and eaten with seasoning.

Flavor characteristics: crisp chips are soft and tough, delicious and fresh, oily but not greasy, and the large intestine is crisp and odorless.

baby

Wrap shredded bamboo shoots, shredded radish or spring vegetables with "rotten glutinous rice" and name it "glutinous rice".

Production technology: first pull out the rotten shell, cool it slightly, take the rotten shell, wrap it with shredded bamboo shoots, shredded radish or shredded spring vegetables, and then steam it. In the current market, jiaozi, which sells snacks, is mostly wrapped in shredded radish and fried in a griddle.

Flavor features: rotten and tender skin, crisp and delicious stuffing.

Derived snacks: sesame powder wrapped in japonica rice is called "sweet steamed bread", and shredded bamboo shoots wrapped in japonica rice is called "salty steamed bread".

Jiadazi

Origin of the name: Jia Tatar, also known as Taro jiaozi, is named after its shape like a small Jia Tatar. According to legend, in the Yuan Dynasty, Shuibei (present-day) people fought against Yuan and were defeated in the mountains. When the rebels were short of food, they dug fern roots to wash powder, mixed taro paste and kneaded it into tartar to cook. On the other hand, at that time, the people called Meng Yuan Tatar, and the people were oppressed by his rule and wanted to swallow it quickly, so eating Tatar was eating Tatar.

Production technology: There are two kinds of stuffed Tatars: stuffed Tatars and unfilled Tatars. Select red-bud taro to cook, peel and knead it into taro paste, add fern powder (fern powder is rare today, so sweet potato powder is used instead), and then knead it into dough with appropriate amount of water for later use. Take pork leg as flat stuffing, make pork leg into paste, add salt water and alkali, mix well, put it in a flat-bottomed dish, scrape it into balls with a bamboo knife, wrap it with taro skin, knead it into a triangular star, and cook it in a boiling pot. When eating, make soup, add seasonings such as monosodium glutamate and red wine, drop sesame oil and sprinkle chopped green onion.

Flavor characteristics: soft, smooth and refreshing without stuffing, and soft, smooth and crisp with stuffing.

pancake

Origin of the name: Pancakes, also known as spring rolls, are named after their paper-thin rolls.

Production technology: take tender fresh bamboo shoots, remove the head and tail, plane them, cook them in a pot and dry them in the sun. Accessories: Pork belly is peeled and shredded, dried bean curd is shredded and fried, shrimp is chopped (or chopped), mushrooms are soaked in Kamikiri shreds, leeks are cut into pieces, and white sugar, red wine, soy sauce and monosodium glutamate are used for seasoning. Put the auxiliary materials into a hot pot, first fry shredded pork to get oil, then add shrimp and dried bean curd, stir fry, pour the cooked shredded bamboo shoots after cooking, add some seasoning and stir fry, then put the leek tube into the pot when taking out, and take it out for later use. Mix the fine powder into batter, stir it with your palm, press it down, cook it, and shred it. Stir-fried bean sprouts Add dilute starch water to the hot pot, add sugar, salt, pepper, monosodium glutamate and other seasonings to make a paste. When eating, spread the two baked pancakes with sweet noodle sauce, add stuffing, wrap some bean sprouts and two onions, and serve immediately. Some people wrap the rolls tightly and fry them in the oil pan.

Flavor characteristics: the skin is soft and slightly tough, and the stuffing is crispy. Fried spring rolls are crisp, sweet and refreshing, with unique flavor.

Jian 'ou snacks include powder pills, bamboo shoots and pot stickers.