What are the delicious specialties on Meizhou Island

What are the delicious foods and other specialties worth trying when traveling to Meizhou Island in Putian? Most of the specialties of Meizhou Island in Putian are dried seafood, as well as the unique Mazu Ping'an cake and various delicious local fruits. For more information on these specialties, please refer to the following text

Specialty 1: Pickled Yunni

Yunni, also known as Enteromorpha prolifera, has a detoxifying effect on nicotine and is beneficial for smokers. Enteromorpha prolifera contains a high amount of iodine. Enteromorpha prolifera can be used for medicinal purposes. The "Compendium of Materia Medica" describes Enteromorpha prolifera as follows: "Burning powder to blow the nose and stop bleeding; soaking and pounding soup on the back of the hand to relieve swelling and pain." A paper published by scientists in Osaka, Japan in 1999 also suggested that using Enteromorpha prolifera extract on mice could significantly inhibit the deterioration of skin cancer

Specialty 2: Dried Small Fish

Dried Small Fish, as the name suggests, refers to dried small fish. Usually, dried small fish are made from fish such as male fish, cloves, and white carp, with male fish being the most common. Because of its small size and little meat, dried small fish is often used as a material for making soup and porridge. If eaten directly, it is usually fried to crisp taste, or fried with diced dried tofu, peanuts, etc. to make a small dish for drinking

Specialty 3: Small Shrimp

Sea rice, also known as shrimp or shrimp, is a product made by blanching white, red, and green shrimp in salt water, drying them in the sun, putting them in bags, beating and rubbing them, screening and shaking them with wind, peeling and removing impurities. It is processed through processes such as salt steaming, drying, air drying, and shelling. Because it is like pounding grains into rice, it is called sea rice. White shrimp is the top grade, with excellent color and taste, making it delicious when eaten fresh. The white shrimp has long whiskers, and both its body and meat are white, hence the ancient saying 'a curvaceous little boy with a jade waist and limbs, two inches of silver whiskers and one inch of muscle'. Soak sea rice in water before consumption. The meat is soft and tender, with a fresh and mellow taste. It is suitable for frying, stir frying, steaming, and boiling, and has a delicious taste. It is one of the "three freshness"

Specialty 4: Salted hairtail

hairtail has tender and fat flesh, a delicious taste, only a large bone in the middle, no other fine bones, and is easy to eat. It is a popular marine fish among people, with high nutritional value and beneficial effects on postoperative physical weakness and external bleeding. Traditional Chinese medicine believes that it can stimulate appetite, warm the stomach and nourish deficiency, as well as moisturize the skin and have beauty effects

Specialty 5: Eel glue

Eel glue is a type of fish glue. Fish glue, also known as fish belly. It is the swim bladder of a fish, cut and dried. Generally, there are sturgeon belly, salamander fish belly, etc., which are one of the four major seafood and have been listed as one of the "Eight Treasures" in modern times. Fish belly is also a classic ingredient in dishes

Specialty 6: Dried Eel

Dried Eel is a dried meat product made from fresh eel through cleaning, cutting, and sun drying. High quality dried eel has a tight, clean and glossy texture, is easy to eat, has low moisture content, can avoid microbial contamination, and is suitable for long-term storage

Specialty 7: Dried yellow croaker

Small yellow croaker is suitable for anemia, insomnia, dizziness, loss of appetite, and postpartum physical weakness in women. Asthma patients and people with allergies should eat with caution

Specialty 8: Head Water Seaweed

The first growth of seaweed, harvested and cut for the first time, is called Head Water Seaweed, and the later ones are called Second Water, Third Water, and Fourth Water. Head water seaweed is rich in various bioactive substances, such as polysaccharides, high unsaturated fatty acids, taurine, carotenoids, and sterols. Seaweed concentrates various B vitamins in seaweed and is harvested around November to December each year. The earliest batch is harvested in October

Specialty 9: Mazu Ping An Cake

"Mazu Cake" is a traditional pastry made by farmers on Meizhou Island. It is made with glutinous rice and winter rice in an appropriate formula, and tastes soft but not sticky, tough but not firm. Even in winter, it is still soft and delicious, and is popular among visitors who come to the island for sightseeing and pilgrimage

Specialty 10: Pipi Shrimp

Pipi Shrimp, scientific name is shrimp shrimp. The cooked Pipi shrimp roe tastes like crab roe, and the more you chew it, the more fragrant it becomes. But foreigners prefer to eat it raw and marinated, dipped in garlic, chili, and vinegar, which gives them a sticky and chewy texture in their mouths, with a lingering aftertaste

Specialty 11: Pickled Jellyfish Skin

Jellyfish skin is a finished product of jellyfish. Jellyfish is a large edible jellyfish that has been consumed since the Jin Dynasty over 1600 years ago. Jellyfish are distributed from the Liaodong Peninsula to the coast of Guangdong in China, and they are an important fishing target in China's coastal fisheries

Specialty 12: Canned Pickled Snails

Snails, also known as yellow snails, are small snails found on the beach. After cleaning, nurturing, and spitting mud, they are used to pickle and make canned products, which are extremely delicious to eat

Specialty 13: Sea melon seeds

Sea melon seeds have thin shells and mucous on the surface. They are rich in various nutrients such as protein, iron, and calcium, and contain a variety of nutrients. They are also a popular seafood with high nutritional value

Specialty 14: Pickled and Skinned Fish

Skinned fish has a large liver that can be used to make fish liver oil, fish bones can be used as canned fish fillets, scalp viscera can be used as fish meal, and fish skin can be made into soluble edible fish protein, which is a nutritious food rich in protein

Specialty 15: Jellyfish Head

Jellyfish are divided into two types: jellyfish head and jellyfish skin, but both are processed and soaked from marine jellyfish. Jellyfish head refers to the tentacle area of jellyfish, which has thick flesh and rich nutrients, and is generally consumed cold. Jellyfish head is a premium among jellyfish, with a taste and nutritional value that go to the next level

Specialty 16: Dried Large and Small Ink Fish

Dried Ink Fish is a top-grade product with a complete body shape, bright and clean color, persimmon red or brown red color, semi transparent shape, smooth and broad flesh, dry and tough texture, fresh and fragrant taste, and no salt; The body is basically intact, with black spots in some areas, a pinkish white surface, and a dark red back. Those with poor freshness are considered defective

Specialty 17: Dried clams

Clams not only have delicious meat and rich nutrients, but also have the effects of moistening the five organs, quenching thirst, softening hardness, dispersing swelling, and diuresis

Specialty 18: Cooked Squid Cubs

Squid Cubs are easy to eat, low in calories, and rich in nutrients. Its umami taste can make you feel refreshed, coupled with a chewy and resilient texture, it will also activate your oral muscles

Specialty 19: Dried Shrimp

Dried shrimp is mainly concentrated in the southeastern coastal areas of China, especially in coastal areas such as Jiangsu and Zhejiang, southern Fujian, eastern Guangdong, and Beihai. Among them, dried shrimp from eastern Guangdong and southern Fujian are famous for their delicious and sweet taste

Specialty 20: Dried scallops

Dried scallops are dried products of scallops. The ancients said, "Three days after eating, I still feel bored with chicken and shrimp." This shows that the deliciousness of dried scallops is extraordinary. It is made by air drying the adductor muscle of scallops

Specialty 21: Dried Oysters

Also known as Oysters. Oysters are not only tender and delicious in meat, but also rich in nutrients, known as "milk in the sea". They contain a variety of nutrients such as vitamins, bezoar, liver sugar, and other minerals. Their iodine content is
200 times higher than milk and egg yolks, and their high zinc content can be the highest among other foods

Specialties 22: Dried kelp, kelp knots

Kelp is a very common seafood product. As we all know, eating kelp can supplement iodine and prevent diseases such as hyperthyroidism. In fact, kelp not only supplements iodine, but also contains many nutrients

Specialty 23: Bulk dried razor clams

"Dried razor clams" are dried products of bamboo razor clams. The meat has a fresh and fragrant taste, high protein content, and rich nutrition. The Compendium of Materia Medica states: "The razor clam grows in the sea mud. It is two or three inches long, as big as a finger, and opens at both ends.

Specialties 24: Putian Honey Pomelo

Meizhou Island Honey Pomelo, also known as Duwei" Wendan Pomelo ", is a famous and precious fruit in Duwei. It is a delicious fruit suitable for both food and food. It was once listed as a tribute in the Qing Dynasty. The fruit quality is excellent, the aroma is fragrant, the flesh is tender and the juice is mellow, the sweetness and acidity are moderate, the taste is good, and the flavor is unique

Specialties 25: Putian Litchi

Putian Litchi originated in the Tang Dynasty, and Cai Xiang's "Litchi Genealogy" of the Northern Song Dynasty called Xinghua Litchi the most unique. It has a sweet and fragrant taste, a high rate of fermentation, and has the effects of quenching thirst and nourishing. In the early 1960s, Mr. Guo Moruo wrote a poem titled "Litchi is everywhere in Licheng" during his inspection in Putian, praising Putian lychee. Excellent varieties include "Chen Zi", "Song Jia Xiang", "Zhuangyuan Hong", etc

Specialty 26: Xinghua longan

Xinghua longan has excellent fruit flavor, pure sweetness and no acidity. The flesh is as white as ice, covered with a thin layer of fine yarn, and after peeling, it falls to the ground without getting stuck in mud or sand. There is also a type of "white core longan", also known as "seedless longan". Its fruit core is only the size of a rice grain, with a milky white color, semi transparent texture, and soft texture. It is fresh, tender, and refreshing when eaten, with a sweet taste like honey and a sugar content of about 25%. It is a rare and excellent variety in the world

Specialty 27: Putian Loquat

Mature loquat fruits are also hung in bundles on trees, each fruit is 3-5 centimeters long, in the shape of a round, oval, or long "pipa". The surface of loquat is covered with fuzz, and when it is unripe, it is greenish green, harder and more solid, with a strong aromatic aroma. After maturity, the outer skin is generally light yellow, but there are also darker colors, close to orange red. The flesh is soft and juicy, mainly divided into two types: white and orange; It is called "Baisha" (white loquat) and "Hongsha". The white sand is sweet and has a smaller fruit shape; Red sand is relatively acidic or quite acidic, and relatively large. Each loquat fruit has five sub chambers, among which one to five develop into brown seeds, while artificially developed seedless varieties have no seeds

Specialty 28: Xinghua Rice noodles

Xinghua Rice noodles is a traditional Han name spot in Putian, Fujian. White as snow, fine as silk, with a slight aroma of rice, ready for storage. It is a famous local specialty of Putian (formerly known as Xinghua Army and Xinghua Prefecture in ancient times), and also one of the earliest fast food in China. It is cheap and of good quality, famous both at home and abroad, and particularly loved by overseas Chinese. People call it "Xinghua Rice noodles". The origin of Rice noodles is mainly Xihong and Qingjiang villages in Huangshi Town, Putian County, followed by Xiadi, Xili, Huishang, Huixia, Zhanglin and Yangcheng villages in Quqiao Township. Yellow sharp rice above Rice noodles is the best, and the production must go through 9 processes. Xinghua Rice noodles are characterized by thin and uniform strips, white color, easy crystal, easy cooking and frying, dry soup, convenient diet, and unique flavor

Specialty 29: Lacquer wood bowls

Putian City uses high-quality wood and exquisite craftsmanship to produce over 150 traditional wooden lacquerware in various colors and varieties, such as bowls, dishes, plates, cups, bowls, pots, flower pot covers, etc. The shapes are elegant and exquisite, and the colors are smooth and bright. They are both daily necessities and handicrafts. The lacquered wooden bowl is made with exquisite materials and finely crafted. In lacquer art, there are traditional "red light" and "black fading light", which are as bright as a mirror and shine with concentrated light; There are "fading decals"
and "paint internal drawings", which are seamless to touch and visually appealing; There are "raw lacquer wiping" and "transparent wiping", which have clear wood grain and are more beautiful than nature. There are more than 20 varieties of lacquered wooden bowls, including "Qingshi Zhuli Bowl", "Transparent Dark Flower Mandarin Duck Bowl", "Golden Bead Covered Bowl", etc. Lacquer wood bowls are excellent items for display, tourism, and tableware. They not only have elegant shapes, excellent textures, bright colors, simple and beautiful appearance, but also have the characteristics of being tasteless, non-toxic, sturdy and durable, and not peeling off the paint. It is an excellent tableware that is renowned both domestically and internationally for its ability to hold boiling water without scalding, and its ability to withstand acid and alkali corrosion. Displayed in the hall, it looks like a full moon when viewed from the front and half a pearl when viewed from the side, making it an art piece for appreciation. At the same time, the lacquered wooden bowl is no more than three inches tall and no thinner than three tenths, making it very lightweight for travel

Specialty 30: Auricularia auricula

Auricularia auricula, also known as structural ear or coarse ear fungus, also known as yellow backed ear fungus or white backed ear fungus. In southern China, it is called yellow backed ear or white backed ear fungus. Born in tropical and subtropical regions, it grows in clusters during warm and humid seasons, and grows on dry branches and leaves. Compared with black fungus, the ear pieces are large, thick, rough and tough in texture, hard and chewy, and have strong stress resistance, making them easy to cultivate

The body of the hairy wood ear is gelatinous, with a shallow circular disk shape and irregular ear formation, with a width of 2-15 μ m. There is a clear base, no stem, slightly wrinkled base, soft when fresh, and shrinks when dry. The inner layer is smooth or slightly wrinkled, purple gray, and later turns black. There are long hairs on the outside, colorless, only brown at the base, often growing in bundles. The texture of Auricularia auricula is slightly harder than that of Auricularia auricula, making it suitable for cold mixing. Its flavor is like the skin of a sea sting, earning it the nickname "tree sting skin"