Fujian cuisine

Fujian Guangbing

Fujian Guangbing

JeremyReynolds

Light cake is one of Fuzhou's traditional specialty snacks. Fuzhou people like to eat light cake. In many alleys in Fuzhou, you can often see some small shops with round dough cakes the size of a cup mouth. They are about two centimeters thick. The dough is baked yellow and there are also many sesame seeds embedded on the surface. The middle of the cake is concave inward, forming a small pit. If you press it hard with your hand, it is quite hard. This is the light cake. <br /><br />The name of Guangbing is related to the legend of Qi Jiguang entering Fujian to fight against the Japanese invaders. According to reports: During the Jiajing period of the Ming Dynasty, invaders invaded the coastal areas of Fujian. Qi Jiguang was ordered to lead the Qi family army into Fujian to resist the Japanese invaders. At that time, the Japanese epidemic was rampant and wars continued. People along the way competed to reward the three armies, but the Qi Family Army had strict military discipline and did not accept gifts. The people in Minqing County specially made a kind of cake with a hole in the middle, strung it with brine grass, and hung it around the necks of the Qi Family Army soldiers. Qi Jiguang deeply felt that the people loved the army, and seeing that the army also needed easy-to-carry dry food, he ordered the earth to accept the people's wishes. After the news reached Fuzhou, local people made a cake that was smaller than Minqing cake and more portable, and put it on string and gave it to Qi Jiajun. Qi Jiguang saw that this kind of cake was very practical in combat, so he ordered the leader army to make it according to the method. Later, in order to commemorate Qi Jiguang's resistance to the Japanese invaders, people called the small cake "light cake" and the big cake "East Conquest Cake". Light cakes are deeply loved by Fuzhou people. However, ancient literati liked to eat light cakes. When those who went to Beijing to take the exam passed through Fuzhou, they would buy many light cakes to use as dry food on the way. Over time, how many light cakes they ate became synonymous with measuring the degree of hard work they worked hard.
Osmanthus scallops

Osmanthus scallops

LeopoldoJast

Fujian is home to outstanding people. The beautiful Wuyi Mountain in northern Fujian was once the place where "Peng Zu" cultivated in his later years. "Peng Zu" is named "Peng Keng" and is the pioneer of my country's cooking industry, as well as the pioneer of health preservation, sexology, and martial arts in China. <br />"Peng Zu" was originally from Xuzhou and lived during the period of Emperor Yao. He was the first person to invent the "harmony of five flavors". In prehistoric times, ancient humans in China only knew the use of cooking, that is, cooking or roasting food to eat. However, since Peng Zu invented the method of blending the five flavors, it gradually led people to civilized society. <br />At that time, Peng Zu once used the method of blending five flavors to cook a can of pheasant he raised and presented it to Emperor Yao for tasting. After Emperor Yao ate it, he felt that it was really a delicious food given by heaven. He was amazed that the taste was extremely delicious! This is because God gave me Peng Zu so that I can eat such the best delicacy in the world! With great joy, Pengcheng was awarded to Peng Zu, which is now in Xuzhou, with an official position equivalent to the current governor position, haha! <br />From then on, Chinese cuisine has a "tune", which is in harmony with cooking, and is called "cooking". Cooking is cooked, and blending is the harmony of the five flavors. Since then, delicious food has gradually entered people's lives. <br />Since Peng Zu promoted the "cooking" technique he invented, people's diet has been greatly improved and people's health has been guaranteed. Compared with ancient times, its delicious and nutritious food is even more important. He has passed down this "method of blending the five flavors" from generation to generation, making China's food and cooking the best in the world! <br />In order to commemorate Peng Zu, later generations built monuments and built temples for him. The Pengzu Temple has continued to have incense for thousands of years. The picture of Pengzu's pheasant in the temple tells the story of Pengzu making chicken soup for Emperor Yao. <br />During his life, Peng Zu had more than 50 children. In his later years, he resigned from his official position and came to the beautiful Wuyi Mountain in Fujian to cultivate. He established China's theory of health preservation, sexology and laid the foundation for fitness and fighting cultivation in the early days of Chinese martial arts. <br />It is said that Peng Zu lived for more than 800 years, but I have read many historical materials. His approximate life expectancy is between 140 and 150 years old. To this day, he is a long-lived old man who has never been seen before and after! From Peng Zu until the Qin and Han Dynasties, people always regarded Peng Zu as a god and worshipped him greatly! <br />Fujian is the second hometown of "Peng Zu". The people there have been influenced and influenced by their culinary ancestors, which has further promoted Chinese food culture. There are many Fujian-born chefs overseas, and there are several friends I know. Under their influence, I can barely make several Fujian stir-fried dishes. Today, I will make another quick stir-fry of Fujian cuisine, called "osmanthus scallops". The main recipes are as follows;
Xiamen rice dumplings

Xiamen rice dumplings

ArdenHaley

Although Zizai Jian is available in both eastern Guangdong and Taiwan, it is generally recognized as a Fujian dish. <br /><br />Oyster is Minnan dialect, oyster is oyster, and zai means small. Oysters are little oysters. <br />There are many varieties of oysters, and there are more than ten kinds of oysters eaten raw abroad. They vary in shapes and colors, and are basically large and plump. <br />This dish is made with a very small oyster instead of using ordinary oysters. Although the small oysters are not elegant, they are properly cooked and taste first-class. Chiao fried is one of the classics. <br /><br />The practices in Guangdong, Fujian and Taiwan are all different. Today, I will do a classic practice in Xiamen, Fujian.
Gili prawns

Gili prawns

OtiliaKoepp

Today, I am making a dish that can be made at home. It is a famous banquet dish among Fujian cuisine, called "Geely Prawns". <br />In the coastal areas of Fujian, there are many overseas Chinese who have immigrated overseas over the past century. They are known as the hometown of overseas Chinese. Therefore, they are influenced to a certain extent by Western cuisine. Like Guangdong, many raw materials and production methods are based on Western cuisine. This "Geely Prawn" is one of them. It uses bread crumbs when making, which is similar to the practice of fried shrimp steaks in Western food. The color and taste are good. I highly recommend it to everyone. The specific practices are as follows;
Osmanthus scallops

Osmanthus scallops

TheodoraKub

Fujian is home to outstanding people. The beautiful Wuyi Mountain in northern Fujian was once the place where "Peng Zu" cultivated in his later years. "Peng Zu" is named "Peng Keng" and is the pioneer of my country's cooking industry, as well as the pioneer of health preservation, sexology, and martial arts in China. <br />"Peng Zu" was originally from Xuzhou and lived during the period of Emperor Yao. He was the first person to invent the "harmony of five flavors". In prehistoric times, ancient humans in China only knew the use of cooking, that is, cooking or roasting food to eat. However, since Peng Zu invented the method of blending the five flavors, it gradually led people to civilized society. <br />At that time, Peng Zu once used the method of blending five flavors to cook a can of pheasant he raised and presented it to Emperor Yao for tasting. After Emperor Yao ate it, he felt that it was really a delicious food given by heaven. He was amazed that the taste was extremely delicious! This is because God gave me Peng Zu so that I can eat such the best delicacy in the world! With great joy, Pengcheng was awarded to Peng Zu, which is now in Xuzhou, with an official position equivalent to the current governor position, haha! <br />From then on, Chinese cuisine has a "tune", which is in harmony with cooking, and is called "cooking". Cooking is cooked, and blending is the harmony of the five flavors. Since then, delicious food has gradually entered people's lives. <br />Since Peng Zu promoted the "cooking" technique he invented, people's diet has been greatly improved and people's health has been guaranteed. Compared with ancient times, its delicious and nutritious food is even more important. He has passed down this "method of blending the five flavors" from generation to generation, making China's food and cooking the best in the world! <br />In order to commemorate Peng Zu, later generations built monuments and built temples for him. The Pengzu Temple has continued to have incense for thousands of years. The picture of Pengzu's pheasant in the temple tells the story of Pengzu making chicken soup for Emperor Yao. <br />During his life, Peng Zu had more than 50 children. In his later years, he resigned from his official position and came to the beautiful Wuyi Mountain in Fujian to cultivate. He established China's theory of health preservation, sexology and laid the foundation for fitness and fighting cultivation in the early days of Chinese martial arts. <br />It is said that Peng Zu lived for more than 800 years, but I have read many historical materials. His approximate life expectancy is between 140 and 150 years old. To this day, he is a long-lived old man who has never been seen before and after! From Peng Zu until the Qin and Han Dynasties, people always regarded Peng Zu as a god and worshipped him greatly! <br />Fujian is the second hometown of "Peng Zu". The people there have been influenced and influenced by their culinary ancestors, which has further promoted Chinese food culture. There are many Fujian-born chefs overseas, and there are several friends I know. Under their influence, I can barely make several Fujian stir-fried dishes. Today, I will make another quick stir-fry of Fujian cuisine, called "osmanthus scallops". The main recipes are as follows;
Pearl tofu

Pearl tofu

LarissaVolkman

"Pearl tofu" is a treasure among Fujian cuisine soups. It is made with exquisite round tofu shaped like pearls and pure shellfish juice. The soup color is clear and fresh, and the tofu beads are moist and sweet, and the flavor is unique. <br /><br />In the 13th year of the Republic of China (1924 AD), when Lin Changmin, a poet born in Fujian, hosted a banquet in honor of the great Indian poet Tagore at Shuanggualu, Fayuan Temple, Beijing, this beautiful dish was served as the first dish.
Steamed hairtail

Steamed hairtail

MarquiseBeier

Fujian cuisine has been developed in Fuzhou, Quanzhou, Xiamen and other places, and is represented by Fuzhou cuisine. With seafood as the main raw material, we pay attention to sweet, sour, salty, delicious and fresh color. Although steamed hairtail is also found in other cuisines, it also reflects its own strengths and characteristics in Fujian cuisine. <br />I thought that steamed hairtail could not be imported, because we can't see fresh hairtail all year round in our local area. They are all frozen products, and our family also hates eating hairtail the most. Unexpectedly, the fish steamed according to this method would not have any fishy smell at all and would be very delicious.