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Top 5 Snacks in Fujian

 2014-03-28    Yan    Food    Fujian    978  

Fujian cuisine was a latecomer in southeast China along the coast. It is known for its meticulous ingredient selection, fine cutting, and fresh taste. Generally speaking, Fujian dishes are slightly sweet and sour, and less salty, and often use the red distiller's grain for flavoring. Except its most famous seafood, snacks are also as delicate.



The three notable features of Min Cuisine are: the use of delicacies from the mountains and sea as the main ingredients, a specialism in soup making and expertise in applying various kinds of seasonings. That not only contributes to its famous dishes like Buddha Jumps over Wall, but also facilitates the making of delicate snacks. Fujian's abundant natural resources mean Fujian Cuisine is rich in high-quality ingredients, especially delicacies from the mountains and sea. As a result, we can see beautiful while tasty snacks all over the province. Here are the top five items people love the most.

Item 1: Tusundong

Tusundong is a jelly made of marine products. Tu Sun can be made into jelly because they have gelatins. It is annelid with a scientific name of Sipuncula. With a length of two or three inches, it has bowels and a heart organ.



After being boiled, the gelatins it contains will dissolve into water. Then it will become gelatinous after being cooled. Now it has been one of the key cold dishes in large and small banquets.

Item 2: Oily Scallion Cakes

On middle autumn's day, local people has the old custom of sacrificing salty cakes to ancestors. It is said that when a family steamed this sacrifice, the child lifted the cover of bamboo steamer and saw a half-ripe salty cake. Thinking it tasteless, he poured a bowl of meat into the cake conveniently. When the parents discovered, the cake had ripened but tasted good.



Therefore, people rushed to copy it and salty scallion cake became oily scallion cake through the development.

Item 3: Spring Rolls

Much like a "Minnan burrito", they use spring roll wrappers instead of tortillas, and a filling of: shredded carrots and bamboo shoots, green peas, shredded meats and shrimp, tofu, and anything else that strikes your fancy or wanders in off the street. Cook filling well, add salt and soy sauce, wrap in the spring roll wrappers, serve with mustard, chili sauce, plum sauce, scrambled eggs, leeks, and Chinese parsley.



Item 4: Peanut Crisp

As a well-known Chinese style cookie of Xiamen, it uses peanut kernels and granulated sugar as major raw materials. To make it, firstly stir-fry and de-coat the peanut kernels, mix with sugar and boil them, then ground them into crisp, roll and pull them in shape, and slice them to small pieces. To serve it, carefully open the wrapping paper, and slightly put the crisp in the mouth; it melts quickly with agreeable sweetness and the aroma lingering in the mouth.

Item 5: Stuffed Biscuits

There are two kinds of Xiamen pies. Sweet pies take pea gravel as the filling. They are added with pork oil and white sugar and then dried by the fire. Salty pies have meat cubes as the filling and are also made with pork oil and white sugar. They are characterized by crisp husk and fine fillings. There is a vegetarian pie in Nanputuo Temple, whose fillings are not only pea and white sugar, but also xanthic flowers and agaric.
Other snacks like traditional fish ball, stir- fried rice noodles and Mianxian Hu are deserve trying. Taste it on your own in Fujian!

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