Xiamen Cuisines and Specialties | Tibet-tours.com
 
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  • Xiamen Cuisines and Specialties

    Pancake 

    It is made of  bamboo shoot, peas, bean sprout, shredded cooked egg, tou-kan, fish, shelled shrimp, diced meat, oyster and carrotsand attaching  importance to flavor treating with flat stockfish and bakery shortening. When rolling the pancakeput on its surface some oily sea weed, fried shredded cooked egg, powdered “Gong Candy”then smear some chili sauce or sweet sauce, mustard and Chinese parsley. It tastes crispy, delicatesweet and mellow. And it is both palatable and nutritious.   

    Fried Thin Noodles  

    Fry high-quality thin noodles in 70%-hot oil pan until they become red yellow, take them out and place them in a bowl, then de-oil them with boiled water and they are ready for use. Prepare some lean meat, winter bamboo shoot and black mushrooms as ingredients, chop them into shreds and fry them, then add some flat fish, leached shrimps, and Shao-hsing rice wine. After that, fry again the fried thin noodles together with the ingredients. Serve with barbeque sauce and red hot-pepper sauce as seasonings.   

    Oyster Pizza (Fried Oyster) 

    As one of the most popular seafood of Xiamen, Oyster Pizza uses "bead oyster"-- a top grade of oysters as the main raw material, which has white meat and black branchias with even meat granules. Then mix up with eggs, sweet potato flour and minced garlic, and fry them with an amount of lard in the pan until it becomes yellow and crispy. Serve with sweet spicy sauce that is unique to Xiamen, Chinese parsley etc as seasonings. It tastes aromatic, crispy, delicate and palatable.     

    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. Peanut Crisp not only can be taken together with tea, but also can be the stuff of salty "Kompia" (a delicacy made with flour, baked in an oven and eaten either with or without meat) and other cookies.     

    Thin Noodles Paste 

    It is made of high-quality flour, and it is white and fine in texture. Importance is attached to paste instead of mess, while being thick instead of oily. And it melts in the mouth! The refreshing flavor of the Thin Noodles Paste mainly comes from the soup brewed with shelled shrimp, oyster, sea razor shell, mussel, oyster meat, razor shell potageor fish and meat dices of false salmon, eel and other marine products that are fresh and delicious. Seasoned with fry minced onion, pepper powderand served with oil sticks, it tastes richer, more palatable and refreshing in flavor.      

    Satay Noodles 

    Firstly mix up satay sauce with bone soupboil on roaring firethen keep it in slow boiling stateadd some refined salt and monosodium glutamate, hence the satay soup is ready for use. Select golden yellow glistening oil noodles of South Fujian and heat them with green vegetables in boiled water, then take them out and place them in a bowl, drizzle the thick satay soup while they are still hot. A bowl of rich-flavored satay noodles have almost come to completion, except the final seasoning to suit different taste.      

    Tong’an Wrapped Pork  

    To make the wrapped pork, choose a chunk of hock that weighs 1.5-2.5 kilos, seasoned with dried oyster, black mushroom, lotus seeds, shrimp etcthen drizzle some soy saucewrap and braise in a gauze. After taking it out of the pot, serve with its fragrance overflowing, its color golden yellow and the pork still quavering. Take a piece of it into your mouth, it tastes sweet and smooth, fat but not greasy, and it is extremely tasty and refreshing. It is really a local cuisine of typical Xiamen flavor.     

    Pie  

    It is a traditional food with a history of over a century. It can be divided into two kinds- sweet pie and salty pie. Sweet pie is baked with the stuffing of pea gravel added with lard and white sugar; while salty pie is made with the stuffing of diced meat added with lard and white sugar. It is carefully made with selected sound flour, lard and high-quality mung beans. The pie crust is crispy, fragrant and oily. And the crust of freshly made pie tastes icy cool, fresh and sweet.     

    Pork Paste with Mushroom 

    It is made of 12 raw materials and auxiliary products such as fresh pork, high-quality bean, black mushroom chili, onion bulbs, and garlic. Characterized by its golden yellow color, refined paste, rich aroma, being palatable and nutritious, it is a rare and prized canned appetite food.      

    Fish Skin Peanut  

    It is a China-famous finished product of peanut. It has got the name because its crust is mixed with flour and fish-skin glue. Celebrated for its thin crust, being crispy, smelling salty sweet, and fragrant, it is a popular foodstuff as well as a convenient supplementary snack for drinking tea or wine. 

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