How to make Shaxian snack wonton stuffing

We all know that Shaxian snacks are a relatively famous snack. Many snacks in Shaxian are particularly well-known. Shaxian snacks restaurants can be seen all over the country. This snack is mainly famous for its unique flavor and its special workmanship. Among Shaxian snacks, the most popular one is the wonton filling. So how is the Shaxian snack wonton filling made? Below I will introduce to you

Shaxian snacks are famous for their unique flavor, fine workmanship, wide variety and affordability. There are a total of 162 varieties, and more than 47 varieties are on the market all year round, such as flat meat, taro dumplings, rice jelly, tofu balls, taro cakes, green grass jelly, etc.

Wonton, also known as flat meat, can be used as a snack or a dish. It is the most common and popular snack in Shaxian County. Due to differences in fillings, soups, eating methods, seasonings, etc., there are 24 varieties including boiled wontons, fried wontons, stir-fried wontons, three-fresh wontons, shrimp wontons, wonton noodles, etc. They also have the characteristics of thin skin, large amount of fillings, crispy and tender fillings, chewy, refreshing and delicious, and small and cute shape. In 1997, at the "National Chinese Famous Snacks Recognition Conference" held by the China Cuisine Association in Hangzhou, the wontons made by Shaxian Miaomen Bianrou Shop were recognized as "Chinese Famous Snacks".

Everyone who has been to Shaxian knows that the tofu in Shaxian is delicious. Fuzhou West Lake Hotel once sent chefs to Shaxian Hotel to learn how to make tofu dishes. Shaxian tofu can be made into an economical, delicious and suitable for all ages "tofu banquet". A full tofu banquet has 18 dishes such as "Hongwu Tofu", and the appearance is quite ornamental. Peacocks, swallows, pandas, and goldfish gather on the table, and green pines, green bamboos, winter plums, and flowers are arranged on the plate, fully embodying the aesthetic taste of Chinese cooking technology, allowing people to get an artistic experience while enjoying delicious food. In the 1993 "Third National Cooking Competition Suzhou Division", the stuffed tofu balls made by Lin Xia of Shaxian Hotel won the silver medal.

Everyone who has been to Shaxian knows that the tofu in Shaxian is delicious. Fuzhou West Lake Hotel once sent chefs to Shaxian Hotel to learn how to make tofu dishes. Shaxian tofu can be made into an economical, delicious and suitable for all ages "tofu banquet". A full tofu banquet has 18 dishes such as "Hongwu Tofu", and the appearance is quite ornamental. Peacocks, swallows, pandas, and goldfish gather on the table, and green pines, green bamboos, winter plums, and flowers are arranged on the plate, fully embodying the aesthetic taste of Chinese cooking technology, allowing people to get an artistic experience while enjoying delicious food. In the 1993 "Third National Cooking Competition Suzhou Division", the stuffed tofu balls made by Lin Xia of Shaxian Hotel won the silver medal.

The "beef series" is the traditional dishes and snacks of Xiamao Town, Sha County. There are more than a dozen varieties. The most famous are stewed beef brisket and beef tendon. The most economical and affordable are blanched beef tripe and beef tripe. The earliest famous ones are beef jerky, as well as minced beef head and cooked offal. Street snacks include rice milk stuffed beef intestines, rice milk stuffed beef lungs and rice milk stuffed beef blood. At the same time, Xiamao also has a unique folk custom of "touring the Spring Ox". Flower drum lanterns lead the way, a man and a woman follow the Spring Ox, and at the end are a pair of rectangular light boxes.

Sha County is a grain-producing area. There are many snacks made from rice, which can be roughly divided into two categories: one is to cook the rice into rice first and then make the finished product into glutinous rice cake. It is the oldest snack in Sha County, and a series of customs and habits have been generated around it, such as every family makes spring glutinous rice cakes at the beginning of winter, inviting guests to drink when moving into a new house, and eating glutinous rice cakes at the beginning of the banquet. It is also a must-have for the second day of the first lunar month, worshiping the God of Land, and sweeping tombs on Qingming Festival. The second category is to grind rice into pulp and then make it into food through processes such as frying, steaming, and boiling. This type of snack mainly includes fried pulp glutinous rice cakes, rice jelly, loach vermicelli, pot-side paste, etc. They are colorful, fragrant, and delicious, and they whet your appetite.