Fujian Fu Banquet·Mountain and Sea Alliance
Tanshishan Civilization was born from Fuzhou, a thousand-year-old city with rivers and seas. Over its long years, it also condensed the food code of Fujian. Fuzhou people pay attention to the "bandan" in traditional wedding banquets, and pay more attention to the pomp and meaning behind a banquet, connecting Fujian scenery with cultural origins. Each delicacy is not only a treat for the taste buds, but also a flowing geography of central Fujian.
The banquet kicked off with colorful clothes and red robes flying in the air . The aroma is fragrant when the jar is opened, and the soup is mellow and sticky to the lips, showing the generous gifts of the mountains and seas of Fujian.
As the banquet progressed, a dragon and a phoenix who vowed to make a pledge of eternal love made their grand appearance. The cooking method returns to simplicity and innocence, using only gold and silver minced garlic to display, and steaming it vigorously and quickly with fierce flames, maximizing the crispness and tenderness of the lobster meat and the sweetness of the juice. This is the ultimate pursuit of the original taste in "Fuzhou Taste". The fish maw (swim bladder) taken from the silver carp from the Gutian Reservoir is carefully matched. It has been naturally dried and oiled to form a honeycomb shape. When braised, the unique essence of the satiating broth is absorbed. When you bite it, the soft and waxy texture and the elastic tooth experience collide on the tip of the tongue. It is a taste singularity generated by the encounter between mountains and sea.
This dish is not simply put together. "Money Chicken" can be regarded as the essence of Fuzhou's traditional roasting and searing cooking method. Fatty meat, chicken liver, and chicken breast meat are selected and stacked together to form a string. The shape is similar to ancient round square-hole coins. It is roasted at high temperature over charcoal fire. The oil continuously makes a fine sound and becomes sizzling, and the aroma spreads everywhere; however, "Stuffed Chicken Wings" "But it is the fusion of the unique flavors of the Hakka region at the banquet held in Fuzhou. The dried plums produced in the Yongtai region and the olives in the Minqing region are chopped into pieces, mixed with minced pork, and the bones of the chicken wings are carefully and skillfully removed. For a long-lasting celebration , try the classic sweet and sour pan-fried black tuna .
Cut it in half and cover it with the pre-fried "rice cake" . What each grain of rice absorbs is the essence of the red sturgeon that has penetrated under high temperature. The rice cake is oily and translucent, fully absorbing the delicious seafood. It is a staple food, but it is an ultimate experience. Simmer slowly over low heat until it melts into the soup. The texture is dense and sandy, and the taste is sweet but not greasy. It depicts a gentle ending to this feast with mountains and seas blending together.
This set of dishes is related to ingredients from the sea area called Lianjiang River, and also refers to items located in areas such as the Wuyi Mountains. It involves not only fruit products produced in Yongtai, but also products produced in Jianning Xiangtang. The related materials are called lotus seeds. Every act of eating and tasting is a tribute to the landmarks that embody Fujian characteristics. Every act of chewing is an act of tracing back to the cultural scope of Fujian. It is not only a wedding banquet, but also the most authentic and vivid footnote of the customs and customs of Fujian.
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