Most people may not have heard of it, but it is really the most signature Xiamen dish, absolutely made in Xiamen, few outsiders have ever eaten it, that's because of the difficulty of making it is not comparable to the ordinary fried noodles, the key is in the frying of noodle threads and frying the effort, a little inattention to the frying of the too hard or too rotten. In the past (and still today), fried noodles were a must at wedding banquets.
Shuangquan Restaurant, in the Palace of Culture under the KFC, the original has a large storefront, but unfortunately now only one store on the first floor, the door in the sale of barbecue juice and so on, the other first floor of the store are rented to sell clothes, there are some heroes short of feeling, one of the old Xiamen representatives of the decline, the main store on the second floor, before the store has not closed down hurry to try to see.
Fried noodle line for Xiamen's unique dishes, the Department of the original "Full House", "Shuangquan Restaurant" created. Cooking method is: choose the best noodles (also known as noodles in some places) in 70% hot frying pan deep-fried to reddish yellow, fishing on the plate with boiling water to remove the grease to be used to lean meat, asparagus, mushrooms, garlic as ingredients, cut into julienne stir-fried, and flatfish, shrimp leaching, discretionary addition of Shaoxing wine, and then stir-fried noodles mixed with ingredients stir-fried again. Eat with sacha sauce, red hot sauce as a condiment.
Earth bamboo shoots jelly
Ximen earth bamboo shoots jelly is now said to be the only one Xiamen authentic, the location of Zhongshan Park, next to the west gate, if you do not know, you can go in from the south gate of the public **** bus station, and then walk in the west, but it is best to ask the passer-by, because the west gate of the Zhongshan Park is really remote enough, have not been there is not necessarily to find it. It is currently run by a couple surnamed Liao.
This is a place where the Liao family's father has been selling the food for more than 70 years. It is said that in the early days, Liao's father often rested at Ximen, and many addicted people often found him there and habitually called his asparagus jelly as Ximen asparagus jelly, and when he opened his store in his old age, he naturally used this appellation as the name of the store.
Now it's a husband-and-wife operation, with two people working in shifts, one hand-producing the jelly at home and the other selling it in the store. More than 100 pounds are sold every day. This is the earth bamboo shoot jelly that retains its original flavor, using cucumber, ginger, peanut butter, good soy sauce with choking earth mustard and local sweet and spicy sauce. The jelly is not kept in the refrigerator, but is served in a box with ice cubes and tastes cold, sour, spicy and choked with QQ. 5 yuan a plate. The price is extremely fair.
Also, there were stalls selling authentic asparagus jelly along the road outside the Lujiang Cinema, but they have disappeared since the city was reorganized.
Earth bamboo shoots jelly is a kind of frozen products processed by the unique products. It contains gelatin, is a annelid, the scientific name of the sandworm, body length of two, three inches, earth shoots were caught out of the sand, the first day of stocking to spit out debris, and then under the pot boiled, because this thing like pork rinds with a high degree of collagen, so boiled a pot of sticky sticky sticky, sheng out to be after it naturally cooled down, solidified into a bowl of earth bamboo shoots jelly after boiled, the gelatin contained in dissolved into the water, cooled down, that is, the congealed, and its meat The meat is clear and the flavor is sweet and fresh. With good soy sauce, northern vinegar, sweet sauce, hot sauce, mustard, garlic, sea sting and coriander, white radish, chili pepper, tomato slices, it is colorful and flavorful snacks.
Shrimp noodles
Wu Zaitian snack store shrimp noodles flavor is very special, is Xiamen's signature snacks, the whole of Xiamen can do this degree of only Wu Zaitian this one, so know that not many people eat.
The special is the soup, "singing cavity, the chef's soup", the use of a small shrimp called "dog shrimp", take the meat boiled shells, noodles with the soup is made of shrimp shells, shrimp head chopped up and boiled pork bones, in the use of gauze to filter out the residue. The ingredients are quite simple: small shrimp, lean pork. The whole bowl of noodles must be added to the garlic and chives section, which is the absolute finishing touch, play the role of fragrance to fishy, to ensure that every time you eat, there will be a kind of "teeth and cheeks flow incense" feeling, you will certainly feel that the best in the noodle Kangshifu/unified shrimp noodle and Wu re-timing shrimp noodle is simply not comparable to, "the bull is not bragging," he said. "The cowhide is not blown, the train is not pushed", Wu Zaitian shrimp noodles is the 1999 Chinese famous point, Fujian famous snacks in 1998, but know too few outsiders.
But be warned, inland compatriots may not be accustomed to the overly fresh shrimp flavor, and the smoky odor of garlic is not acceptable to everyone.
Duck congee
Have you tried the duck congee opposite Datong Primary School? It's on Datong Road near the ferry, but if you don't know it, you can get there from the ferry station to the Datong Elementary School station, which is only one stop away.
The store is not too big, no matter whether you go at noon or in the evening you can see a lot of customers inside, and there are people of all ages, duck congee is light and cheap, old women and children are suitable for salty rice and toppings are sold separately, you can add duck, duck neck, bite can not add oysters, fish, and in addition to a lot of other miscellaneous toppings can be matched.
There is a "Park Shacha Noodle" next door, business is always not as good as the congee store, customers are usually only one-fifth of the congee store, the owner of the noodle store often enviously looking at the congee store, he may be lamenting that the shacha noodle store opened in the wrong place.
Shacha kebabs
You can find kebabs all over Zhongshan Road, but the most famous is Yapo's Shacha kebabs. Yapo Café is Xiamen's most early coffee place, the history is said to have decades, the store is not big, the decoration is extremely ordinary, looks slightly old, there is a mezzanine floor, feels very low. There is a mezzanine floor, which feels very low. The old back-to-back tables and chairs from the 80's have never been changed since I was a kid. You wouldn't believe how much this kind of antique place has attracted high school kids from their sixties down to their fifteen or sixteen.
Location: from the Siming movie theater to the direction of Hubin, past a no-name fast-food restaurant, and then past a sneaker store, and then you will see a small store is not bright, the sign says "Yapo Café", OK, this is it, go in and feel the 80s old Xiamen's local cafes.
Sha Cha Noodles
Almost everyone who has been to Xiamen has tasted Sha Cha Noodles, and some say it tastes great, while others say it's not, some say it's too sweet, some say it's not spicy enough.
But for Xiamen people, sand tea noodles is from the small eat to grow up, large intestine, lean meat, dried beans, these three can be said to be the most often added ingredients, of course, there are some other special ingredients. I remember when I went out with others to eat Cha Cha Noodles, in order to show that I was still a Xiamen "gourmets", I always ordered some weird toppings, such as what is rice blood, large intestine head, cashew flower, duck intestines, and a kind of meat called "pig liver edge" and so on, I feel that the choice of toppings is a very good way to show that you are a good person. The toppings or a piece of quite can show their own personality thing, but eat to eat, feel or the original three kinds of eat up more palatable, after all, no one is from the childhood often ate cashew flowers or "pig liver edge" grow up.
There are a couple of good sand tea noodle stores near Zhongshan Road. The one in the Ninth Market (next to Dingan Square) is good, but unfortunately there are too many people, and occasionally the soup is sold too fast, so they add water to dilute it, which makes the flavor a little lighter. The one behind the one hundred is better, but unfortunately the store is too small, often have to take the stage with strangers, eat inevitably not enough to feel comfortable.
Zhongshan Road, near the Cultural Palace station there is a part-sale roast pork dumplings, business is good, is the store is too small, and can be said to be oddly small, may not be much bigger than the kitchen of your family (I suspect that may be the smallest store in Xiamen, Shacha-men store), there are only three tables and strangers to take the stage is unavoidable, and often can not be eaten, there are still a number of in front of you in front of the door to wait, who called it a shop in the The store is located in a very favorable feng shui area. Perhaps because Zhongshan Road is too expensive store (the average one costs 6,000 yuan a month), the owner has never expanded the store for more than a decade, and perhaps produce a new world record, in this crowded place to eat can also be considered a masterpiece.
The one across the street from the Siming Cinema is the best, with a modest (and actually small) storefront, modest clientele, and cold enough air conditioning on the mezzanine, but sometimes they'll add a few extra toppings you didn't order, and you'll end up being overpaid, of course.
Moon Wah Sha Cha Noodle (it's not often that someone comes out of a noodle store and looks up to see the name of the store, but this one is an exception, because it's been in the papers) is located near Siming West Road and Shengping Road, so you can walk along the road next to the 100th street and take your time. Can also be from the ferry station, along the Hualian Commercial Building and Customs Building in the middle of the Shengping Road straight about 200 meters, see the right side of a "Minli Primary School", the left side of an alley, the entrance to the alley there is a barber store, 10 meters inside the alley is the "Yuehua Sha Cha Noodle! "As the saying goes, "deep streets and ugly alleys taste authentic". From Xiamen Evening News: "No. 78 Zhenbang Road. Originally, people called Zhenbang Road sand tea noodles, more than a decade ago, before hanging the owner of the name of Chen Yuehua.
The store is now run mainly by her daughter and daughter-in-law. But Mrs. Yuet Wah is bound to come early in the morning to make the ingredients. It is said that she is very flexible in her 80s and is extremely accurate in counting the ingredients and money. After the ingredients, she doesn't go home, but sits leisurely by the store in the heat of the day.
The soup is so thick that it's not offensively sweet to outsiders, and just sweet enough for locals. The soup is made with rock sugar and peanut butter. There are quite a few good things about this restaurant, among them are the meat tendon added to the noodles, the layer of membrane behind the pork loin strips, the part that we usually have to throw away without mercy, they slice it down, with strands of lean meat attached, slightly scalded, it's tender and Q, with a great texture and flavor. There is also a material they call the edge of the liver, that is, a small piece of pork liver edge with the membrane of the lean meat, eat especially fragrant. Nearby markets selling meat, all know to leave these edges for them, in the hands of these women, they become delicious.
Shin Nam Hin and Wong Chak Wo's sha cha noodles are no good, with fewer and inferior ingredients, especially the soup, which has a questionable flavor and doesn't feel authentic enough. Wu Zaitian's noodles have been recognized as one of China's most famous snacks.
Meat dumplings
Wu Zaitian snack store is more famous, near the ferry station.
Xiamen meat dumplings taste sweet, oily, not greasy, red and yellow shiny color, more mushrooms, shrimp, chestnuts, pork, glutinous rice as raw materials, packaged dumplings to wait for boiling water when the fresh dumplings only under the pot to burn, eaten with salsa, garlic, red hot sauce, soy sauce, coriander, really tasty flavor. Need to remind a point, meat dumplings should be eaten while hot, otherwise the flavor is greatly reduced, so burning meat dumplings, true to its name.
Taro bag
Wu Zaitian is better, the new South Xuan good-looking not good, recently the new South Xuan facelift, a lot of snacks are tasteless, sand tea noodle can be described as bad words, meat dumplings poor fire some feel a little hard, the new South Xuan market in Xiamen's oldest is the best, the more the branch is open more and more, but the taste of the stuff is more and more not authentic, feel! Is not the stalls inside were contracted out by others.
Taro bag, summer and fall seasonal snacks. The system will be rejected taro peeled and washed pounded into raw taro mud, and on a small amount of starch, salt, mix well, in the inner wall of the bowl coated with a layer of oil, put into the pre-prepared pork, shrimp, mushrooms, asparagus, water chestnuts and other pieces of shredded fillings, and then covered with a layer of taro mud. Cover with a layer of taro puree, gently invert and place in a steamer to steam and cook. Eat with chili, mustard, salsa, etc., taste better.
Peanut Soup
Huang Zehe Peanut Soup Shop, opposite KFC on the ferry.
Xiamen peanut soup is simple, but the cooking method is elaborate. Peanut rice first pick off the blemishes, soaked in boiling water to remove the membrane, add water to the casserole pot to simmer over moderate heat, such as peanuts are cooked to put sugar, and continue to simmer until the peanuts are rotten through. Then eat with sweet and salty snacks, such as doughnuts, fried dates, leek boxes, meat buns, sweet buns, glutinous rice fried and so on are the best.
Oil onion fruit
Wu Zaitian's is better. The Mid-Autumn Festival is commonly known as the "half of the seventh month"; there is an old folk custom of offering savory fruits to ancestors. The practice is: shredded meat, diced water chestnuts, fried and crushed flatfish or shrimp, rice sauce, sugar, groundnut powder, white onion, five-spice powder, salt made into a ball, put into a bowl of rice syrup steamed and made. To eat it, you have to cut it and put some salsa, orange juice, garlic, radish acid and coriander, which makes it tender and aromatic and delicious.
Sea Oyster Pancake
It has been proven that Taiwan's Sea Oyster Pancake was passed down from Xiamen.
The oyster omelette at Shuang Quan Restaurant has won awards, and the one at Xin Nan Xuan is also OK. General stalls have, but called before the best first look at the oyster is fresh, once ate not fresh oyster fry, the flavor is simply scary, the taste is particularly fishy, oyster sea a little black, like this can not be.
Sea oyster fry selection of oysters in the top quality "pearl oyster" (a smaller oyster) as the main raw material, the egg, groundnut flour and chopped garlic mix, and then use the right amount of lard in the pan fried to both sides of the crisp yellow. When eaten, with garlic, coriander, salsa and other ingredients, in order to achieve the effect of crispy fine, beautiful and delicious.
Noodle thread paste
Huang Ze and peanut soup store can be tasted. In addition, I remember 10 years ago in the old Xiaxi market, there are two very good, the old Xiaxi market demolished after the unknown whereabouts, if any of you know the original old two moved to where please tell me.
Pop Music Music Everyone Says
The noodle paste is made from shrimp, oysters, razor clams, fresh seafood and other flavorful seafood in soup, and the noodles are cooked into a paste. When cooking, you need to master the fire, to achieve the paste without confusion, paste clearly. Noodle paste, in addition to seafood as an ingredient, you can also add duck blood or pig blood or a large string of pig intestines into the noodle paste, so that the fat into it, the intestines are also rotten, and then with fritters, fried scallions, pepper as a seasoning, the smell is more intense and delicious.
Fried five spice
Several old shops have, the taste is similar, in fact, it is not difficult to do, you can do it yourself to try, the beauty palace market is said to be doing the best, but how I ate it is not as good as my mom's.
This is the first time I've ever eaten in a restaurant, and I'm not sure if I've ever eaten in a restaurant.
Fried five spice department will be lean meat with green onions, flatfish, water chestnuts, duck eggs, monosodium glutamate (MSG), soy sauce, sugar, five spice powder. Stir well, wrap into a roll with bean skin and deep fry in a frying pan. Cut into small pieces and serve with salsa. Red chili sauce, mustard chili, turnip acid, turnip Ying, sweet sauce and other condiments, the flavor is more delicious.
Also, Wu Zaitian's meat soup and lo mein, Xinnanxuan's salted barley and fish ball soup, Huang Zhehe's oyster noodle paste, and Shuangquan Restaurant's galley fish stewed with cabbage are all famous in Xiamen. "Xiamen Harbor Marinated Duck (available at Wal-Mart, some people wonder if poppy husk is added to the duck because of its special flavor). "Youli Saltwater Duck" (Dashengli there is a branch next to the railroad crossing) are also Xiamen locals must buy under the liquor marinade (marinated duck is best eaten hot, saltwater duck this must be eaten cold).
Buddha jumps over the wall
"Buddha jumps over the wall" is a collection of mountain delicacies and sea food of the whole of the traditional dishes, as the masterpiece of Fujian cuisine. Its main raw materials include shark's fin, sea cucumber, chicken breast, duck meat, pig's trotters, mushrooms, abalone, pigeon eggs and so on, more than 30 kinds of raw materials, and equipped with a variety of condiments. The key to the success of "Buddha jumps over the wall" lies in whether the ingredients are carefully selected, the knife method is exquisite, and whether it is cooked according to its rigorous mixing and cooking procedures. Cooking dozens of raw materials to be put into the Shaoxing wine altar, altar mouth with a paper seal and then cover with a lid tightly, first with a high fire boil, and then slow simmering with the fire. As dozens of original, ingredients simmered together, both *** with the same meat flavor, but also to maintain their own original sealing characteristics, rich flavor, tender and soft and delicious, it is really "altar Kai meat aroma wafting four neighbors, the Buddha heard the abandonment of Zen jumped over the wall to".