It is worth a special trip to Fujian food!

In front of the Guandi Temple, the devout good man believed in the mouth of the woman’s mouth, and complained to Tiangong’s heart.At the end of the ancient puppet, the noodles of the hot air steaming poured into the throat, giving the soul in another way.Use a tail leaves or a pancake bag to roll up the mountains and the sea.

This is the spiritual hometown of “love to win”.”” “” “I’ll take you to eat》 In the sixth stop, we will turn the bow and sail to the former “largest port of the East” on the taste buds.

The hometown of fish and rice, rich places, these innate conditions that are most likely to trigger the intimate relationship between people and food are never the advantage of Quanzhou.Bashan, one point in the field, forcing Quanzhou people sitting on the mountains to get materials and born to the sea on the spot.Shanhai integration, harvesting, complicated, and simple dietary features laid outEssence

“Love fighting will win” as if it is said to be a Quanzhou person outside. What is emitted in the ancient city is a more relaxed state, leisurely, comfortable, and self -satisfaction.The retention and persistence of the traditional taste seems to be a key that can go back to the past anytime, anywhere, so that the taste of this child and the taste of the hometown have precipitated, becoming our definition of Quanzhou taste:Ancient flavorEssence

For the lonely eating customers, Quanzhou always has a slower time than other places.The boundary between snacks and meals is blurred,The right weight is very friendly to one person, not to mention the taste and taste of the food here have minimized the threshold of age and tooth mouth. 

Hearing the last song, I lost some of the rushing, and with the super -eating and drinking list prepared by the Quanzhou people in the port of Zhenggang, let us enter the 0.5 times speed of Quanzhou time.The scope of the hunting of this trip is not only in the ancient city, but also includes Shishi and Jinjiang Anhai, which cannot be missed and 40 minutes from the urban area.

Stadium and side dishes two -in -one

Quanzhou’s staple food and singing drama, both porridge or rice noodles have a characteristic:The staple food and side dishes are co -governed by a furnace, or the finished product is embracedSometimes the protagonist is even snatched by the side dishes.

Noodle pasteIt is the handle that is not allowed to carry the handle.There are pork bone soup and fish bone soup.According to the store’s preferences, they will also add shrimp, crabs, fish and other soups.The unique method of Quanzhou is to twist the noodles with the soup baseThen use the sweet potato powder pulp to thicken, not rotten, clear but not turbid.
The self -selected head can be roughly divided into four categories four categories four categories: small, fried and viscera.This is also a very common form of Quanzhou snacks. The right to transfer the side dishes will tell you to pick your eyes.

Shuimen GuizaiIt is one of the old shops that are often flipped. Their family is a bone soup school. They insist on hanging crabs to hang fresh. The soup base is sweet and has a strong flavor.Vinegar and large intestine, and a dough stick dipped in soup, is a fixed combination of many local people.

CountyText, noodle pasteWith Luo Ji noodles, the same fish bone school, Luo Jiguang can guess one or two with the sense of smell.

Almost all noodle paste shops will supply pig blood soup,EssayThe blood soup of pigs seems to be light, but it is spicy and appetizing. The spicy white pepper and ginger are hot and sweet.

The seasoning of the morning market is lighter, usually a handful of green onions, a little white pepper, and a few drops of high wine soaked in angelica and astragalus.In the supper period, there are many hemp turtles (alcoholic) that go back to the night and hungry at night, and the flowing stands that emerge at the time of response are more preferred.

Zhongshan Road and Taki Lane junctionGuests often come to noodle pasteThe soup base is salty, Baiyuan Road giantTingting noodle pasteThe minced garlic is not tolerated,Wu Shuzhen noodle pasteThe sactuated flavor of the halogen is slightly too much. If you do not get drunk in advance, you will be able to return to the feathers.

Often appearing on banquetsNoodleAlso mixed.As soon as I walked into the flower alleyQuanfu Bourry MuseumThe menu that refers to the eye is dazzling and compact, and the combination of meat, seafood, internal organs, and pills is combined with 72 changes.

The noodles must beAlkaline surfaceAnd the finishing touch of seasoning ispeanut butterOn the basis of this, Quanfu added more than a dozen flavors such as sand tea sauce.The marinade is not marinate, but the state of the noodles. Compared with Putian and Zhangzhou practices, Quanzhou produces some “muddy water”.

The essence of the braised noodles is a bowl of a bowl. Uncle Zhuang, a nearly 70 -year -old owner, maintained a record of 6 stoves at the same time when he was young.The 40 -year -old craft blessing, other products in the store are also above the standard, especially oyster fried, which is amazing.

After speaking, let’s talk about meals.RaisedSalty rice, Bag roll glutinous riceRoasted meatThey are all representatives of the taste of mountains and seas.

In southern Fujian, there is no salty rice.Onion oil, dried shiitake mushrooms, pork belly, shrimp oyster dried seafood and other dried seafood, build the basic flavor of salty rice.Above this, you can change the main ingredients: carrots, white radish, taro, hanging vegetables (mustard), Korean cabbage (cabbage), laver and so on.

The status of Xianfan in Quanzhou is almost flat with white rice,Box lunch stalls, beef restaurants, and seafood restaurants are available.Among so many options, we like the mostShishi Green Island Seafood RestaurantofRadish riceEssence

Sand land has created the characteristics of high water content of local white radish and less fiber. It is sweet and juicy, young and delicate, stir -fry with basic ingredients and raw rice.Has exquisite “highlights”.

deliciousRoasted meatWe can also find it in Shishi. The three major giants in the city, Lan’s Bell Tower, Dongjie Bell Tower, and Hou Hou, with the influx of tourists, the status in the minds of the locals is not as good as before.The taste may get the city turning.

“Burning” is an adjective here, which means “hot hot”.Bao Shan, Baohai, Braised Pork, Fried Rice, and Bone Decoction is the cultivation of a roasted meat in southern Fujian.Shishi City God Old StreetHorses Bridge MeatThe ingredients are simple, and the flavor of the spiced scent is characterized by the characteristics. With garlic and sweet and spicy Gaizai chili sauce, it highlights the taste.

Night is coming, specializing in the night marketJean Ji Dalun Street meat dumplingsThe bundled dumplings are slow in the big bone soup.The southern Fujian dialect is also known as “pork meat dumplings”The fragrant fragrance of bone soup enters glutinous rice and intersects the fragrance of the rice leaves. This is also one of the tastes and reasons for the taste of the meat of Delun Street.

FinaleRush cakeIt is a collection of the second -time main ingredients.Its same brothers also include Taiwan’s cakes, Chaoshan’s pancakes, and Taizhou cake cylinders.Quanzhou has always had the food customs of eating moisture and vegetables. The fillings generally make it at home, and the cake skin runs to West Street.Asian Spring CakeWait for the old shop to buy back.

If you want to experience the taste of home, you can go to Shishi Old StreetWang Ji Run CakeEssenceThe stuffing is simplified into fried stir -fry (carrots, cabbage, Dutch beans, dried beans) and fried oysters, and the addition of fried fans, moss and peanut sugar brings a complex level of sweet and salty.You can also include traditional pastryTingleThe aroma of peanuts, cotton wool -shaped embryos, and soft cakes with soft cakes are definitely a new experience to open the taste buds.

Sweet potato’s grace

Sweet potato, also known as sweet potatoes and sweet potatoes in southern Fujian, can be known from the word “Fan” that this high -yield and adaptable grain crop comes from Fanbang.During the Ming Wanli period, “Zhu Potato Shu” recorded: “The villagers live in seven or eight people who live in the potato”, and the sweet potato introduced by Fujian businessmen in Fujian, the status of life -saving rations can be seen.

The southern Fujian people naturally also reported to the sweet potato. The way to use the deep affection is to continue to change the method to eat sweet potatoes, so that we are used to using the “sweet potato cavity” to describe the accent of southern Fujian people.
The first meal that just woke up, it is best to have a bowl of thick and sweetSweet potato porridge, Use fresh sweet potatoes, use dry sweet potatoes or sweet potatoes, or use preserved vegetables or salty salty.

You can burn incense and respect the gods, and you can solve the festive festivalFrying jujubeIt can be regarded as a combination of sweet potato and hemp, but fried dates are not wrapped in sesame seeds, but mixed with steamed sweet potato puree on the basis of glutinous rice flour.The split and stuffing are divided into.

Shishi Old StreetJinhui fried 煎The production is the one with the most taste like a Massam.The inside is hollow, the skin is crispy, and the taste is the half sweet and salty hobbies of Quanzhou people. It is not oily or greasy.

squash powderIt stands at the commanding height of the food chain of southern Fujian.The frying paste, the thickness of the bottom soup, the extremely tender and smooth meat pills, all do not need to bless the melon powder.Essence

Sweet potato powderFrom the famine of the famine years, the melon powder was mixed with the dried ingredients of the rockfish fish, and the boiled water was mixed with boiling water.Fresh fragrance.

The urban stores are mostly the names of Hui’an and Hui Nu.Hui’an sweet melon powder groupThe dried fishy fragrance of Balang fish, the plump three layers of meat, the crispy of the cauliflower to settle and collide under the wrapping of sweet potato powder, the pink ball rebound, the peanuts to taste, and the flexible lake head rice noodles also add a lot of points.

Sweet potato is prestigious, the same is the rhizomeTaro, white radish and gingerThey couldn’t sit still, they also took root, and there was a place in Quanzhou snacks.

Like Fuding Taro, Lipu Taro, the same betel nut taro belongs to the powder, and the silk and sweet potato powder are pinched into a ball.TaroEssenceShishi Aya Taro YuanA small one, steamed sweet sauce and peanut sugar. After elastic teeth, you can also eat the texture of taro.But under the fierce material, the aroma of the taro was lost, so we recommend their home moreTaro round, Skin Crispy Taro, very enjoyable.

QuanzhouTaroThere is also your own style, the city’s Lantern Festival famous shopHaisi JinfengThe taro puree is very layered. The taste is set with sweet and salty mouth, it will not be too sweet, and the taste is also delicate and granular.

Shishi Green Island RestaurantEight treasure taroIt is even more interesting. Unlike Fuzhou’s sweet approach, the edge of the taro mud is surrounded by a circle of sugar water, such as water siege.The center is the dried scallion meat filling, and a spoonful of taro puree is scooped from the outside to the inside. It is like driving the water to flood the city.

White radish, Quanzhou people called it “vegetable head”.Slice the vegetable head, marinated with salt and licorice for 2 to 3 days. It has natural fermentation sour scent, so it is named “Dish“Said meals and snacks can be relieved of niche. It can still be used as a drink for juice, which has the effect of fire.

East Lai CaiganIt is a famous native store, and the store also innovatively innovated a product:Caipanic acid clip peanut, Caiganic acid is cut into two, peanut sugar and sweet spicy sauce in the middle, the taste is delicate,Can be called Mumin’s hardcore acid, MingzhiEssence

Ginger is not one side than taro and vegetable heads, but more like a gold supporting role. It is missing it. Quanzhou heavy snacksGinger duckIt will no longer exist.Among the stores in the urban area, the post -living home (young man) prefers Tumen StreetStanan Jiang Duck, Dry and fragrant, but the ginger flavor is indeed fading.

20 -year -old shopZhongji Salt DuckThe main salt is burning, the charcoal fire controls the temperature, and the flavor of the iron pot is squeezed, and then the stove is slowly stewed. It may be poor food transport that day and the heat is not available.Some deviations.Fortunately, there are old ladies to goAshan Ginger Duck, Ginger flavor is rich, and the duck is crispy, which is quite surprising.

Zhang Lin Jiang’s mother duck is also a golden signboard, located in Zhanglin Town, Magnetic Stove of JinjiangYuanhua HotelandSpring RestaurantIt is a well -known duck shop.In addition to the standard 3 pounds: Zhengfan duck with about 3 pounds, three years of old ginger mother and sesame oil. It is said that Zhang Lin’s practice will add maltose to coloring and add fragrance, so he eats sweeter and deep color.

Because of the tight time, we only ate the Chunsheng Hotel.In addition to ginger ducks in the store, it also provides halogen and fried dishes such as duck intestines, duck tendons. The intestinal wall is thickHalogenSoft glutinousGlutinous rice duck bloodWhen it belongs to this line, it is found that the brine soup has the spicyness of Jiang’s mother, which is very up.

Beef motivation

Beef is from Quanzhou, like gasoline for cars, and the beef restaurant with a very high density on the streets and lanes is a gas station for people to supplement the force.

There are many mountains in Quanzhou, and the status of cattle cultivation is very high. Therefore, the cattle culture does not grow in the local area, but the product of collision with foreign culture.The Arabs who came to Spring in the Song and Yuan Dynasties set off a wave of eating beef, and the overseas Chinese who worked hard to return to the country brought curry and other spices.Architecture.

After entering the restaurant, as long as you have a big appetite, you can eat it all over the whole body of the beef.bowlSalty riceOnebeef souporBeef custard, Let’s do anothersteakThis is the standard three -piece set of one person.Although the Fujian steak is very different from the imagination, it is said that it is the inspiration from the Western style of the Nanyang. The beef ribs and the curry, the big ingredients, the pepper, and other stewed stews are soft.

This time, the foraging in the urban area was frustrated. From snacks to Da Dongxing Beef House, the noodles blessing of sesame sauce, peanut butter, and sweet and spicy sauce are still flashed, and the taste of all parts of the beef is acceptable, but the soup base is not as good as before.In the century -old name “Good Caicing”, three pieces of sets, the weight shrinks, and the steak is even a bit bitter.

On the contrary, there are a few Xingui restaurants to try something new.VillageMonk beef shopAfter opening the store for 9 years, the name of the store is taken from the owner’s nickname.There is only one dish in the store,Niu Sanbao Hot PotEssenceSambo is beef tendon, money belly and beef tendon.The beef bone soup with Angelica and other fragrant medicines is boiled for 1 day. The cow Sanbao is cooked in advance.

The beef tendon is full of chewy, the beef tendons are soft and rotten, and the glue is rich.The salty rice and pickles that are unlimited with the soup should not be available. The salty rice only adds salt and green onion oil to taste, and the pickles of their own pickles are also salty and sweet.
ChampionNet red beef noodleRaising with a supper roadside, when it became popular, the word “net red” became popular. After the shop was paved, the word “net red” also tied the roots in the store.There are two options: alkali noodles and instant noodles. The signature head is a rich beef with sand tea. It is more delicious and is the “vegetable” of young people.

If you still have obsession with beef, you might as well explore the depths of Jinjiang and Shishi.The king thieves of Jinjiang, the Lin Dongsheng Niu head lion in Shishi, and the Dahua Fuji of Anhai have their own fans, and there are many treasure shops in the townships.

For example, we have a surprise in Jinjiang Shenzhen and Shanghai. The old street pot rice near Baoquanyu is not only delicious,Beef fist motherIt is also very exciting. The soup is so solid and delicious, and the fist mother who beats beef and meat bands is also delicious.

Small seafood feast

In Quanzhou, eating the sea is also a compulsory course.Although the good -faced Quanzhou people entertain the feast and ask for abalone wings and shrimp crabs, the feasts in the little seafood are also lively.

Oysters, Also known as the sea oyster, the pronunciation of Minnan is similar to “goose”, which can be fried, fry, stir -fry, cook, dry, and dry … The frequency appeared on the dining table of Quanzhou, and there is no sea.In the suburbs of QuanzhouPupu VillageThe history of breeding oysters has been nearly a century. Around the major centers of the urban area, we can often see the head wearing cricket flowers, pretty clothes, and a Taipu girl in their hands.

The most classic snacks areBaita friedEssencePublic -private partnerMass beef little dotIt represents the old -fashioned ancient flavor of the old generation: there are more sweet potato powder and less, and the frying is moist.One green (green garlic leaf) Erbai (vegetable head sour) Sanhong (sweet and spicy sauce) Sihuang (duck egg),It is indispensable.

Quanfu Bourry MuseumAlthough the price of fried Taipa is expensive, it is absolutely authentic.Uncle Zhuang’s approach does not add eggs. It tastes the sweetness of Taipa and the refreshing of sweet potato powder, but also adds granular crispy taste.

StoneFuji Sea Oyster friedThe same belongs to the “blue and white and red and yellow” faction, but it is now done now, and it is better than ingenuity.There are more than one Fuji in the old street, but they belong to the same family.Many people recommend Fuji Amin in the old vegetable farm, but as far as the degree of ingenuity, we preferDa Lun Street FujiEssenceThe boss stir -fried on the iron plate, and directly used the sweet and spicy sauce made of dipping sauce as seasoning, which was seductive.

Another highly representative snack,Mushroom frozenThe same material from the sea.Starfish, also known as mud and soil bamboo shoots. The scientific name can be led by the stars, shaped like sand worms and earthworms.People who eat for the first time may talk about the color change of “insects”, but for Quanzhou people, especially Jinjiang Anhai people, it is a “delicious” existence.

Star -star worm is painted in the beach all year round, and the main point of treatment is to remove sediment.Keep it in the soil cylinder for a day, then roll out the internal organs and debris with a cylindrical stone hammer, and wash it with water and boil.Star -star worm is rich in collagen, and collagen blends in water in heating up. If the bowl is frozen, it can be frozen and smooth.

If you want to eat authentic bamboo shoots, you must go to Jinjiang Anhai. Whenever you have eaten the correct taste of pure naturally without adding, the hard counterfeit goods with a coagulant will have nowhere to stand.

Long -fire soil bamboo shootsIt is a hot store in the city, with a hidden location and a rolling time.We were sold out at the store at 3 o’clock for the first time and arrived at 11 o’clock for the second time. The bamboo shoots have not been completely frozen.Even so, after eating it, the long fire is still our favorite. It is clean, the taste is pure, and the soil bamboo shoots are full of fat.

The only regret is sauce, garlic, vinegar, and soy sauce are all ready -made materials, and you must allocate it yourself.This is probably the self -confidence of the store’s handling of themselves. It is good enough to taste without mustard sauce, peanut butter, etc.

Saying, even so,Wuli bridge soil bamboo shootsSelf -adjusted garlic sauce is still bonus.In addition to the bowl -shaped bamboo shoots frozen, the store is also sold in the storeSpherical soil bambooEssenceSmall starfish insects do not peel and cook directly. Because the glue is thick, it freezes harder and the taste should be heavier.

Quanzhou seafood cooking respects the natural taste, mainly steamed, soy sauce water, steamed, frying, fried, etc. We picked several community -based small seafood restaurants in the urban area.

To Donglu RoadChunhong Food Shangfang,May wish to order a plate of Minnan and cold dishesWhite boastA appetizer.The octopus is small with a small body type. White burning also needs to be stirred by hand for more than 20 minutes. While fully remove the mucus, it also makes the meat firm and elastic.Some stores will add salt, plant ash or peanut shells to increase friction, and Chunhong’s approach is to add tea and oil meal. You can also add flavor to the flavor.

QueomaRookie restaurantFor nearly 30 years after opening the store, the boss ’s potential for cooking has brought a kind of master’s aura.Like many similar small museums, the rookie does not set up a menu, all look at the dishes, or just order it just to sit down, and the dishes will be brought up.

Shark skinIn southern Fujian, it is usually made of braised burn, or stewed with hoof tendons. The rookie method is to use curry to fry. The shark skin is fat, rich in glue, and partnering with curry, but it is not greasy, it is rare.

Tadpole(Barracuda) and cauliflower,Sand snailWith bitter gourd, one soup is a sweet road.The sweetness of Quanzhou people is mostly mixed with fresh meaning. It is natural to restore the sweetness of seafood.

chef’s specialTomato eggIt should be called scrambled eggs with eggplant juice. The tomatoes are turned into invisible.Unfortunately, I did n’t eat the jumping fish. When I heard that the delicate and delicious fragrance, I would have a thought.

Fengze Fengshan Street hidden in Qiaotou AlleyQiaoyou RestaurantThis is a new discovery. As soon as you enter the store, it is easy to be attracted by three large pots of barracuda, lobster, shrimp, and rich shrimp full of three large pots.Frozen, put on the table with dipping sauce.

Most of the ingredients in the store comes from the Pufu Fishing Port, which are different every day.TadpoleIt is the test gold stone of the seafood restaurant, and it is cooked with soy sauce.Other methods include oil splashing (oil), adding tempeh, and bridge headCatfishThere is no skill at all, but it is the most critical step to the origin of the cooking.

Software such as squid, octopus, and cuttlefish, can also be fried in addition to steaming and stir -fry.Dried fried little cuttlefishDry fragrance, the edges are somewhat crispy, suitable for wine.Stir -fry eelChoose a small eel, the fat is not so heavy, crispy teeth, and shallots overflowing.

The supper is also a must -have place for the seafood hall.Wang Jiluo StallIt was the famous supper gear. How many maggots of hormroar rushed from all over the night, it was not only for the sake of taste, but also inspired by the atmosphere.

Quanzhou people have a deep love for peanut butter, so that the hottest barbecue restaurants, spicy mixing, and barbecue in the cityTaking peanut butter to make articles, peanuts, peanutsSauce stir -fried snailIt is the star dish of Wangji Town.The nail snail provides taste, and the taste is in the seasoning. The special peanut butter of the shop is rich and spicy, which attracts all the customers who enter the store.

Wang Ji’s炣 炣 炣 炣It is also very distinctive. On the day, the matching was with fish, matchmaker and meat.There are not only tempeh, sauce, and croissance in soy sauce, but also the meat of Gonglong canned food. This is the blindfold. However, many housewives are lazy and delicious.

There are small restaurants, as well as restaurants with tables.The restaurant in the city is a banquet of the red and white happy event, and it is also a testimony of the local people.In Shishi,Green Island Seafood RestaurantIs an absolute benchmarkEssence

Lao Dianzi Minnan cuisineOsmanthus crabIt is a big dish on the dining table of the New Year. Because it is quite expensive, it is rare now.The steamed crab is picked out of the crab meat and crab yellow, which is the same as the duck eggs, coriander, and chives. The ordinary scrambled eggs are instantly strong.

River eel is also a classic banquet main dish ingredients, Green IslandScallion roast eelIt belongs to the sweet and sour mouth, which is lighter than the thick red sauce of Jiangsu and Zhejiang garlic rivers.The fried glutinous fish skin is wrapped in thick fish, and the taste explodes.There is a vinegar flavor in the juice, fat but not greasy.

PineIt is also a famous green island. The stuffing heart is not used in Matsutake, but the combination of meat pine, shallots, and salted egg yolks.Eat at the table while hot, the skin is soft, and the stuffing is flowing. No wonder many people “eat”.But in the snack, we still like the mostLaver eel roll,The outer layer is seaweed, the sandwich is taro, the center is eel, the inner and soft in the outside is crispy, 3 kinds of ingredients, 3 kinds of taste, 3 aromas, progressive layers, rushing to the sky!

Xian Tian San Tang Xiangxiang

Like neighbors Cantonese, the three meals of southern Fujian are inseparable from soup soup.Cook some old duck soup, pork belly soup, nourishing herbal soup, even if you eat box lunch, you need toBone soupThe stomach is comfortable.

Make sea oyster fried, taro round, and noodles, usually supplies large bone soup to accompany.The head can be eaten from the cheek meat of the second brother to the tail, and the intestines in different parts are even more subtle.In addition to the common large intestine and small intestine, there are also connected partsSausageAnd it is quite heavyIntestinalEssence

The small intestine was even more bad,Eggs, scallion, rice, blood, and lotus seedsIs a single variety,Rice blood double irrigationPatching,Intestinal enemaIt is a Russian doll, which looks like an internal organs.

Another expression of soup is。.Beef, pork, large intestine, seafood mackerel, sharks, eel, eye fish, etc., or sliced powder, or crushed powder, and made into water balls, all of which were given sweet potato powder.The characteristics of tender and soft Q.

The soup base is slightly different. The urban area is the clear soup school, and the soup head is heavy.Shishi and Jinjiang are thick factions. The water is tuned with ginger and vinegar.

After drinking salty soup, you can’t miss the sweet soup, the traditional sweet soup of southern FujianPeanut soupIt is slowly boiled from peeling peanut kernels, but the tastes are different.The production of Lao Ai Dessert Store, Fu Renyi Fried Buns, and the iron gate of Chengtian Lane, compared with the Wangchuan peanut soup of the old Shishi old vegetable farm, is dwarfed, and it is a lot dim.

Wang Chuan has three options: pure peanut soup, eggs, and taro. Different from most stores to heat the peanut soup, and then add eggs in it.Sandaly manufacture air, and then quickly pour the hot peanut soup with a tea tank, and the egg flower floats lightly and fluffy.

The boss usually ask: with shrimp (what is it with)?Deres, bowl cakes, salty sweet lardham hammers, horseshoe crisp, taro cakes, etc. Nothing is not lost in the cake shop.

Shangyuanyuan (Lantern Festival)As well assweet dumplingAlthough it is a festive food custom, you can also find a specialty store in Quanzhou.Many people know that the rolling Lantern Festival and the dumplings are covered, but the Quanzhou Lantern Festival stuffing with steel tools out of the steel tool is rarely known.Peanuts, sesame, melon sugar, white sugar, dried green onions, lard mix well, put them in the mold, and tighten it with a nail hammer to facilitate subsequent wrap.

Jinyu Lane in the urban areaHaisi JinfengInheritance for a century, order a bowlDazhou Pinomi XiaoyuanIn the winter solstice of the Lantern Festival and the winter solstice without filling, the soup base is brown sugar ginger soup, and the qi is used to drive the cold.

Shishi People’s RoadClear Tumping StoreIt is another style. The Lantern Festival filling is the sesame stuffing of quicksand. The sugar degree is decreased on the basis of tradition. The dumplings are used to use 3 varieties of sweet potatoes and purple potatoes to adjust the color and taste.

CoolerSoupIt is the king of Sugar Water in Quanzhou. Simply put, I choose four ingredients with honey water and mix well, so I have to enter the tangled PICK period of the Quanzhou people.

Must -orderStone flower pasteIt is made of glue -rich seaweed and plants. It has no taste. After cooking, it will naturally condense into pieces.

The remaining ingredients can be divided into honey beans, sakes and fruitsEssenceHoneyIn addition to honey red beans, honey mung beans, and honey kidney beans, it also contains taro, honey coix and white fungus.CheatIt is Ada Zizi, pearl, grass frozen, etc. made by sweet potato powder, cassava flour, etc.FruitsFollow the season.

The ground snake of the four fruit soup in QuanzhouBingzhengtang,Go to the old shop next to the Tianhou Palace.Their family wins honey water, and the honey is mellow.Honey beans are also recommended. Taro is soft and waxy, sweet beans, and crispy white fungus. Coix kernel seems to be wrapped in layer of cassava powder, which is very chewy.

LatterLove, stone flower pasteThere are not many heads, but the cherry is a fist product. Ada, taro round, sweet potato round mouth, taste and taste are good.

Southern Fujian tempura

If the fireworks of Quanzhou food can be seen, it will appear on the frying stalls on the frying stalls.

The fried stalls that can be handled in just one person can be a small gadget that can be eaten while walking.Mixed with green onions, rice grainsMeal, Glutinous rice fry into a diamond -shaped blockRice cake, Baojian carrot silkScrollAnd white radish and rice slurryDishNympho

The popular understanding of the vegetables is the radish cake. Everyone who knows that the best food is that the best vegetables are in Jinjiang Anhai.The outer skin is extremely crispy, the slag is crispy, the inside is extremely soft, and the entrance will melt.During the production, you need to boil the rice slurry and radish mud into a paste, and then steam the steamer. After it is completely cool, cut into pieces.

The larger fried stalls are weighed charges.The fried objects on the stall have also become fried vinegar meat, fried ribs, fried vegetables, and seaweed.
VinegarAs the name suggests, adding vinegar when pickled meat.Yongchun Old Vinegar, one of the four famous vinegar in China, is the best seasoning from Quanzhou.Unfortunately, many vinegar meat on the market has been covered by garlic flavor and spiced powder, and the name is not true.

Therefore, the local tour is still disappointed. The urban Rouge Lane Ye Shuya fried meat is too thick, and the vinegar meat taste of the bridge head is not hard. It is no longer the taste in memory.When I went to Ashan in Xinmen Street to buy ginger duck, it happened that many people were looking at the corner.Asan chain,Then I have eaten good vinegar and meat and meatFloatEssence

Fried objects are both snacks and important foods for the maintenance relationship between people in Quanzhou.Chicken rollIt is a frequent visitor on the table.

Say it is a chicken roll, but it has nothing to do with the chickenThere are rumors that it is because it looks like a chicken neck.The filling is mixed with pork, coriander, and the sweet potato powder, and the skin is different. The traditional and old is different.Later, it was simplified into a bean skin, and it was crispy.
There are still new ways to eat, rolling the fillings with small bean leather, and the name is a bite of crispness, which is also a kind of change in the times.

Storchr shredded

Five Kui Qiqiao, one country alone, ten together… Jiuquan, the second language skills other than Minnan language in Quanzhou, rampant on the wine table.“Roasted” is the name of “wine” in southern FujianAlthough the mouth of the shochians is not idle, they will be hungry after all, so they have specialized jams, also known as shochu.

HalogenIt is the perfect wine.From the former store to pick up the stall, walk between the entrance of the Stato Temple, and there is a name of halogen.Most of them now have fixed doors, staple foods, stir -fried dishes, and soup.

Still in the old stone market,Wu Shu braised meat burdenProvide a perfect reason for drunk drinking during the day.The large table in front of the shop is a natural bar. The owner Wu Shu played vegetables behind the stage. There were benches in front of the stage, which could sit in nine or ten people.For the first time, we went to eat the “bar place” and was stopped by the cooked passengers of the liquor, saying that this is the “Top Ten Marshals” specializes in the sitting of shochurs.

The halogen is the top card in the store,Large intestine, raw intestines, pork head meat, braised duck, braised tofuRen Jun chose, and Uncle Wu himself poured himselfMeat and egg sausageEssenceSeafood is also very fierce,White burning small rolls, red bars, steamed sea bass, onion ginger steamed shark liver, soy sauce water oysterWait for the cooking methods.And rare old dishes:Osmanthus crab, mesh oil bag chicken rollWait, there are many types, stunning.

Putting vegetables is similar to a box lunch, and the code is placed in a plate.Because it is prepared in the morning, except for the hot and hot soup, the vegetables are warm and cool, and the experience in it is obviously better than the impact of food.

Although there is no such place in the city of Quanzhou, there is no shortage of delicious halogen.During the dayDragon PalaceTurning around, I glanced at the open -air halogen stalls of the two people. The internal organs of a large pot were stirred in the internal organs of the brine.BuyLarge intestine, intestinal enemaandPork lungWhen the street is eaten, the soup is delicious, and the heat is excellent.

Zhongshan South RoadYan AAfter nearly 30 years, I can feel the cleaning of ingredients as soon as I eat.The style of lochi is not a big offensive attack, but the more chewing, the more taste, the light taste, light -colored, and a good balance of balancing lofi and original taste.In the storeBraised duckandCockThe call is very high, and the cooked guests will say hello and staybornintestinalThe intestines are crispy and crispy, and the more chewing, the more fragrant.VegetarianDried beans, dried bamboo shootsThe aroma is also very good.

The opposite is the opposite, Xinmen StreetAshushanLoom is strong and aggressive.The brine soup is known for its medicine. In addition to the secrets of Guizhi and Sannai, the sorghum wine and pork bone soup are added to increase the mellow mellow.We like their house very muchpigTailThe glue is exhausted without losing the muscles, and the old lohous flavor.Other halogen shops are not often availableWhite squidAs well asLittle octopus, barracuda crabWait for seafood, and there are also supply in the store.

The shop also set up several seats for shochuers, and there are pork bone soup to relieve drinking.The most absolutely, I heard that the boss is also good at brewing, and is very sought after by shochians.

Many halogen stalls can be boughtBundleWe also saw the prototype in Anhai.Century -oldLi’s bundleThere is no storefront, but hidden in ancient times.Backing hoof is the technical work. Tradition is to use the pork front feet to shave the skin, and then irrigate the pork tendons. After compacting, suture, tie tightly, cooked and cooled.Now the old man is old, so he simplifies the boneless steps and directly use the ready -made pig skin.Skin bullets, crispy pork, and representative of oral collagen.

There are also foods with the same audio, which belongs to roasted alcoholic and dark nights.The snails smaller than the nail cover are hot water, add peanut butter, sweet and spicy sauce, soy sauce, ginger juice, sesame oil, etc. The gestures are similar to bartending, but the Xuek pot is replaced with a tea tank.

Because I will make a puppet sound when I eat it, it is called again啾 啾 啾EssenceexistWest Street Luzi FenAs well asNanmen Luzai HomeInside the cultural palaceA Ping Food CityYou can find it.

Cake 手

The cake is the most unable to bypass the traditional Spring snacks. It is developed from the supply of the offering of folk sacrifice activities.

Unlike the “单” single -referring to rice products in the Chaoshan area, the types of Quanzhou cakes are complicated. They include both rice and glutinous rice products, but also include hair.for examplePuppetAlthough it is called 叫 ，, the real body is cast by wheat.andVegetable bagAlthough it is called a bag, it is salty glutinous rice.

Bowl cakeIt is the representative of rice products. For the time being, you can understand it as the “hair cake” of Quanzhou people. After the rice slurry is fermented, the key to success is to break through the flowering bowl of porcelain bowls.As a result, some people’s childhood nightmares, that is, won’t make a sound when steaming cakes, otherwise they must bear the “crime” that cannot be opened.

The bowl cake has a very special faction, called it calledTianluo meat bowl cakeThe requirements for fermentation are extremely high. It is necessary to ensure blooming, and the part of the cut in the middle cannot be sent too much. It must be between the dead surface and fermentation, showing the state of the honeycomb.

Glutinous riceFor yourself, the filling is usually peeled with mung bean stuffing or sesame stuffing.The glutinous rice dumplings of Shishi Jinhui fried 糯 are very delicious. After steaming, it needs to be cold, and the taste of Q bombs is more obvious.

Sun Wukong, the glutinous rice dumplings, has changed everything according to the different prayer matters.

For example, people in the southern Fujian inherit the worship of the Central Plains culture to the turtle, and see the turtles as a mascot, so the sacrifice of the year, glutinous rice dumplings are made into turtle -shapedTurtle, Even more than mixing the sage, which becomes wonderfulBlack turtleEssenceThere are also children who have passed the full moonFull moonIt was squeezed into the shape of the nipples, symbolizing full breast milk and healthy baby.

StoneSweetIt is also well -known in the southern Fujian region. It uses nearly 1: 1 glutinous rice flour and sugar to mix and steam.Cut the pieces with time, wrap the flour and egg liquid to fry.This classic New Year’s frying can also be ordered at the Green Island Hotel, crisp shells, scent of egg liquid, brushed, and sweet.

Cake cakes are not always high. Although they are responsible for the role of dialogue gods, they will end up from the fairyland and fall into the people. The first stop of this landing stops to the tea tray steadily.
Quanzhou under the jurisdiction of Anxi is the hometown of Tieguanyin.The Quanzhou people in Chadu are indispensable for the warmth of the tea every day, and the companionship of tea mating.

The tolerance of tea is extremely high, which can be white and flexibleOrange red cakeIt can also be crispyMatsui, Gongtang, It can be a snackHoneyIt can also be a cake full, such asFried cakeAs well asMung bean cake, etc.Even a bit heavyGarlic branches,Tea soup can be absorbed and resolved.

Quanzhou people have their own little nine nine, orange cakes buy AnxiCherish, Matsu looks at Yongchun’sYongshengGongtang lookingCoating door, Honey 饯 can goYuanhe Hall.Full fried cakes can’t go to West Street, but Pei Lane to the rightKangzhuang, Mung bean cake stare at the heavenly PalaceLin Ji Zhengquan,The meringue level is clear, and the mung bean filling is delicate and oily.There are also garlic branches, which are twists from Quanzhou people, goOld Meng’s Food StoreBuying is surprising.Not only are you seasoning with garlic, but also coriander, while saying strange, he can’t stop his mouth.

The half -city fireworks and half -city fairy are said to be the city of Quanzhou, which is also the food in Quanzhou.

Wen ✍️/Chen Huanggua

Picture 📷/Dai Ta, Chen Huanggua

Design 🎨/tsaiyurun

“I’ll take you to eat“It is one of the most popular columns in the food table. Every month, we will deeply dig a city of gourmet food that people ignore by people every month. It will give you a practical guideline.

Review in the past

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