Representative dishes of Fujian cuisine: Buddha Jumps Over the Wall, sea mussels in chicken soup, oyster omelette, Langu smoked goose, lychee meat, etc.
1. Buddha Jumps Over the Wall
Buddha Jumps Over the Wall is also known as Mantanxiang and Fushouquan. It has more than ten kinds of raw materials, such as abalone, sea cucumber, fish lip, yak hide glue, king oyster mushroom, Tendons, mushrooms, cuttlefish, scallops, quail eggs, etc. To fully reflect the taste and characteristics of each ingredient, you need to make these dozen ingredients into a dish separately, then bring them together, add broth and Shaoxing wine, and simmer for more than ten hours. Only then can the taste be truly Achieve mellow characteristics.
2. Steamed clams in chicken soup
It is a delicacy made of Zhanggang sea clams and chicken as the main ingredients, and supplemented with beef, pork tenderloin and other accessories. Made from fresh sea clams and boiling hot chicken soup, it tastes salty and delicious. In the 2016 "Top Ten Famous Dishes of Fujian" series of selection activities hosted by the Fujian Provincial Catering and Cooking Industry Association, boiled clams in chicken soup was selected as the "Top Ten Famous Dishes of Fujian".
3. Oyster omelet
Oyster omelet is a pan-fried pancake made by wrapping oysters, eggs, green onions, coriander and other ingredients in water-added sweet potato slurry. This is a common home-cooked dish that originated in Quanzhou, Fujian. It is one of the classic traditional dishes in southern Fujian, Chaoshan and other regions. It is said that it is a creative cuisine invented in a poor society. It is an alternative food invented by the ancestors when they were unable to eat enough. It is a symbol of poor life.
4. Langu smoked goose
Langu smoked goose belongs to Fujian cuisine and is a traditional dish that must be served at table banquets in Wuyi Mountain. Langu smoked goose dishes pay attention to color, aroma, and The authentic Arashi Valley smoked goose is smoked for a long time. The goose meat is blended with the aroma of tea, cinnamon leaves and glutinous rice, so the aroma is long-lasting.
5. Lychee meat
Lychee meat has a history of two to three hundred years. The raw materials include white water chestnuts and cross-cut pork. After cooking, it looks like a lychee. And got its name. The preparation method is to cut the lean pork meat with a cross-cut knife and cut it into diagonal pieces. Because the depth and width of the seams are uniform and appropriate, it is fried and rolled into a lychee shape. It is served with tomato sauce, balsamic vinegar, sugar, soy sauce and other seasonings.