Tusundong
Tusundong is a jelly made of marine products. Tu Sun can be made into jelly because they have gelatins. It is annelid with a scientific name of Sipuncula. With a length of two or three inches, it has bowels and a heart organ. After being boiled, the gelatins it contains will dissolve into water. Then it will become gelatinous after being cooled. Now it has been one of the key cold dishes in large and small banquets.
Oily Scallion Cakes
On middle autumn's day, local people has the old custom of sacrificing salty cakes to ancestors. It is said that when a family steamed this sacrifice, the child lifted the cover of bamboo steamer and saw a half-ripe salty cake. Thinking it tasteless, he poured a bowl of meat into the cake conveniently. When the parents discovered, the cake had ripened but tasted good. Therefore, people rushed to copy it and salty scallion cake became oily scallion cake through the development.
Fried Oysters
Prepare some fresh crabmeat, cut Chinese chives into half an inch long, add some sweet potato powder, and mix them properly. Fry it with a frying pan. When the food is almost done, add some eggs. This snack is fragrant soft and very delicious.
Mianxian Hu
Prepare soup with shrimps, oysters, razor clams and other seafood, add thread-like noodles to the soup, and boil the mixture until it becomes gruel.
Spicy Fried Rolls
Wrap dried tofu sheet around a mixture of cubed pork, fish meat, onions, water chestnuts, soy sauce, five spices, and sweet potato starch. Deep fry, cut in slices, serve.
Spring Rolls
Much like a "Minnan burrito", they use spring roll wrappers instead of tortillas, and a filling of: shredded carrots and bamboo shoots, green peas, shredded meats and shrimp, tofu, and anything else that strikes your fancy or wanders in off the street. Cook filling well, add salt and soy sauce, wrap in the spring roll wrappers, serve with mustard, chili sauce, plum sauce, scrambled eggs, leeks, and Chinese parsley.
Stir- Fried Rice Noodles
Deep fry rice noodles until golden, then rinse in boiled water to remove grease. Stir-fry shredded pork, fish, mushrooms and bamboo shoots in peanut oil and add chicken bouillon, Shaoxing wine, and salt. Add the noodles and serve hot.
Zongzi
Pyramid-shaped dumplings of glutinous rice and other stuff wrapped in bamboo leaves. Originally served on the Dragon Boat Festival, but now year round. Make your own by stir frying glutinous rice, pork, chestnuts, mushrooms and shrimp (or some use red beans), and wrap them with bamboo leaves into a pyramid shape, and tie them, then braise them in a soup until well done. It can also be eaten some other places in China, especially during Dragon Festival. But if you have a Shangri-La tour in Zhongdian, you may not have chance to eat it.
Fish Ball
Shenhu fish balls are a famous traditional snack in south Fujian, in the shape of a ball or fish. Bright and snow white, such balls are soft, refined and delicious.
Peanut Soup
Unsurprisingly, the main ingredient for this snack is peanuts - which have to be peeled, soaked, and stewed. This has to occur before any sugar is added. The peanuts in the sweetened broth then have to be simmered until they are completely soft. Seasoned peanut soup drinkers never drink their soup without adding one or all of the following as a side dish: deep fried dough sticks, fried doughnuts, vegetable pastries, meat buns, sweet buns, or fried glutinous rice.
Peanut Crisp
Peanut CrispAs 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.
Stuffed Biscuits
There are two kinds of Xiamen pies. Sweet pies take pea gravel as the filling. They are added with pork oil and white sugar and then dried by the fire. Salty pies have meat cubes as the filling and are also made with pork oil and white sugar. They are characterized by crisp husk and fine fillings. There is a vegetarian pie in Nanputuo Temple (nán pǔ tuó sì 南普陀寺), whose fillings are not only pea and white sugar, but also xanthic flowers and agaric.
If you want to know more about snacks and cuisines in Xiamen, you can contact with China tour operator.
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