Release time:

2024-01-02

As we all know, "Min" takes food as its heaven, Fuzhou people have personally carved this matter into their DNA. And in the rich diet of Fuzhou, Dried powder must have a valuable place. The powder is dry to the people of Fuzhou, It's like, Hot pot to the people of Sichuan, Pasta for people in Xi'an, From birth to twilight, At home, in the kitchen of a restaurant. There will be no shortage of this bowl. Seemingly ordinary plain, In fact, it is full of authentic dried powder with Fujian flavor. a bowl of dried powder, A city of Fuzhou people's life in miniature It is obvious to all that Fuzhou people love to eat dried powder, but when I asked my friends in Fuzhou why Fuzhou people love to eat dried powder so much, they couldn't tell for a while, as if they had their own memories. This kind of food is like sunshine, air, and water. Constitute their daily life. When it comes to dried powder, it is always impossible to get around Minhou's "Tongkou" and Minqing's "tea mouth. The dried powder of these two local specialties is particularly excellent. Starting from a grain of rice, it went through more than a dozen harsh and fine processes such as selection, washing, soaking and grinding, and finally turned into a clean, white, evenly long, fine and flexible appearance to meet us. I heard that Minqing tea mouth powder dry was founded in the Southern Song Dynasty, so think, perhaps from my grandfather's grandfather... has been on the powder dry "deep roots. After all, a bowl of good dried powder, the stock soup is delicious and sweet, the dried powder is smooth and refreshing, and it is more convenient and affordable. Add a little old wine and drink a mouthful of soup, which is full of fragrance and mellow, thus eliminating the fatigue of the whole body. In this way, the dried powder slowly became a must-have for every family in Fuzhou, including breakfast before school, lunch during rush work, roadside dinner, and midnight snack cooked by grandma. It has quietly shaped the taste genes of Fuzhou people. When you grow up, when you leave, you will taste this familiar taste again, and your ears seem to be ringing with a kind hometown dialect. Fuzhou powder dry Jianghu has many sects, cooking system ironing, mixing system is simple, stir-frying system is delicious, with different auxiliary materials and seasonings, but also can collide with different wonderful! 01 Dried boiled powder The most common school should be dried boiled powder. The most classic way to eat it is the gold combination of dried cooked fish powder and marinated flavor. The dried fish is fresh and fragrant, and the cabbage is clear and sweet. Coupled with various marinated flavors, it can't help but make your index finger move. However, the favorite is the fresh sweetness of the soup. Adding different accessories has also evolved different branches of this sect, such as dried seafood powder, dried loach powder, dried muscovy duck powder, etc. The taste is very different. In addition, seasoning is also a supporting role that cannot be ignored. authentic Fuzhou people like to add a little old wine, some advanced ones will choose green red wine, and others will directly choose wine lees powder to dry. good wine lees taste delicate and fragrant but not sour. 02 Dry mixing powder @ Piggy is delicious Dried powder is a simple but not casual one. The essence lies in the lard boiled in the store, the white, tender and tender powder, and the fragrant lard and scallion. Friends who are very heavy can also season themselves. 03 Fried Powder The most famous fried powder should be the dried vegetable powder of Minqing. The stir-frying process is full of fire and oil. Every dried powder served is shining and fragrant. mr. wang zengqi once said, The most common things in the world, flat in the strange, light in the taste. a small bowl of dried powder, 800 years of history and wisdom, Reflecting the three meals and four seasons of Fuzhou people, What lingers is a childhood memory, What I can't taste is the taste of my hometown.