【金門深度之旅】美食與特產 Delicacies and Special Products


The smell of gun smokes has faded away, yet
the smell of aromas of traditional dishes is still afloat, such as the chewy
Kinmen Flour Rice Noodles, the strong and tasty Kinmen Kaoliang liguer, and the
legendary Kinmen Chef Knife made of mortar shells. There are many more Kinmen
special agriculture products like taros, sour Chinese cabbage which is a great
companion for hot pot, and Cantonese style congee; all are the unforgettable
dishes from this once battle field island.

===========小吃Native Snack===========
It’s the most nutrition breakfast in
Kinmen. Early settlers who sail across the ocean from Canton, put together
rice, water, sliced pork, fish fillets, ground pork, shimps, and fishballs in
boiling pot and cooked with medium low heat. Add fried onions, green onions,
and battered eggs right befor removing from heat. Yo-Tiao (fried pastry) and Shaou-Bin
(oren-baked cake) are perfect matches for this delicious Canton Congee.
蚵仔麵線Oysters with Flour-rice Noodles
Well-blended but not soupy; clean and not
murky is the uniqueness of Kinmen Oysters with Flour Rice Noodles. Using
elastic hand-made rice noodles only. Oysters are wrapped around with taros
powders and dropped slowly into boiling water to make Ohah Guen (oysters
boiled). Stock soup is prepared with bones. Added with pork intestine and blood
jelly, this dish is taste-rich and popular.
鹹粿炸Deep-fried Salty Glue Rice Cake
It is made by glue rice, taro, salt, MSG
amd some prpper powder which is a traditional snack. To deep-fried and cut into
cubes before serve. You only can buy from Mr. Wong at Jincheng Town.
蕃薯Sweet Potatoes
The sweet potatoes have been on Kinmen for
more than 400 years. Because the scarcity of food supply in early years, the
easy to grow sweet potato becomes the major food for the local people. Skinned
potato can be further processed into many varieties such as An-Pu, and sweet
potato sticks. The Kinmen One-Goo-Guei (Red Turtle Cake, looks like turtle) and
Fah-Gao (Fah-Cake) are all made with Kinmen Sweet Potato. The tastes are
different compared to Taiwanese Red Turle Cake and Fah Cake. All are must-try.
The quality of taros from the Little Kinmen
(Liehyu) is especially outstanding. Rich of amyloid; so flabby that it meltws
right away when eating. Two common ways of planting taro: plant on dry land and
on water. Dry land taro a unique, and this armoa becomes the signature of
Kinmen Taro.
金門結球大白菜Kinmen Cabbage
November at Kinmen is the coldest month with
the greatest temperature variation, fine time for growing cabbage because the
growing process and the transition of sweetness of cabage will reach their best
conditions this time. Kinmen Cabben has excellent quality, and are crispy and
Kaoliang prefers a hot and dry environment,
and fits in Kinmen perfectly. The Kinmen County Government established a
distillery factory in 1940, in order to encourage farmers to grow sorghum and
increase income by selling it to the government, Kaolian can be seen everywhere
in Kinmen today. During the autumn harvest season, farmers lay down the
kaoliang on public roads, so the crossing vehicles can help to dismantle the
hard shells when sun-drying the kaoling; an unique and interesting sight in
一條根E-Tiao-Ken(One Single Stick
There is an old saying that Kinmen has
three excellen materials: red sorghum, peanuts, and E-Tiao-Ken. E-Tiao-Ken is
an aboriginal agriculture crop for medicine use. Spicy in taste but gentle in
nature. Chinese Medicine believes that E-Tiao-Ken helps tp heal rheumatism and
to dissolve hazardous materials in human body. Harvest it available theree
years after planting, now this rare product has been greatly enhanced into
capsules, teabags, and patches.
Sandworm’s habitat is one to two hundreds
meters away from the tidal area. Looks like a big earthworm, the sandworm is
red with significant stripes. The Kinmen Sandworms can be found between Shuitou
and His-Yuan. The ultimate method for tasting the best of the sandworm requires
three “quicks” : capture quickly, stir-fry quickly, and eat quickly.
海蚵Sea Oyster
Wild sea oyster is smaller in size when
compared to cultivated oyster. The cultivated oysters in Kinmen is grew in
pollution-free sea water, every single oyster is fat and on fishy smell.
黃魚Yellow Fish
Tender and tasty, the Yellow Fish at Kinmen
once was the top catch, but the quantity of Yellow Fish diminishes due to
黃牛肉Beef of Yellow Cow
Yellow Cow can be seen strolling diwn the
roads and countrysides. Kinmen Yellow Cow is fed with fodder mixed with dregs
from distillery. The beef of Kinmen Yellow Cow has fine-grained fat, and is
aooreciated nation wide.
麵線Flour-Rice Noodles
Kinmen Flour-Rice Noodles is made with the
traditional old fashion way: handmade. Flour, salt, and water are mixed
accordingly to make dough. The trick to make great dough is caoture quickly,
pad flatly, toss evenly, hang beautifully, and shape firmly. The local pure
waer and weather condition are also the key factors. Air-dried and expose to
sunshine three times a day are necessary for producing fresh and chewy Kinmen
Flour-Rice Nooldes to be possible.
金門高梁酸白菜Cabbage pickled with Sweet Kaoliang Dregs
This marinated dish is a combination of the
two Kinmen specialties: Kinmen Cabbage and Kaoliang Dregs. This dish is a
secrete recipe developed by the homemakers of the Boo Fanily from the Northern
East China. A senior sergeant from the Army, Mr. Boo, reveals the recipe in
Kinmen. Nowadays this specialty is produced in large volume. Making soup with
this marinated cabbage does not require stock soup because it is sweet and
tasty enough. It is said that soup made with this marinated cabbage can help
fresh up from drunk of strong liquor.
金門貢糖Kinmen Gong-Tang (Gong Candy Cake)
There are two sayings about the origin of
this famous snack. Some say that this snack is presented to the emperor of
China by the southern Fujian citizens since the Min Dynasty. Because presenting
goods to the emperor is called Gong in Chinese, and therefore this snack is
cakked Gong Tang ( Tang means candy in Chinese). Another saying is that
hammering action, and that is why people call this snack Gong Tang. The process
of making Gong Tang, in short, is mix Sugar powder and malt sugar together, and
boil till mushy. Add peanuts and stir, and then crush to one flat piece. Roll
up the piece into rolls with peanut powder, cut into smaller pieces and pack.
金門高梁Kinmen Kaoliang Liquor
The grain of making famous Kinmen Kaoliang
Liquor is the big fat Kinmen sorghum. Matched with the local pure water and
perfect weather for sorghum, the traditional distilling process is strictly
followed. The genuine Kinmen Kaoliang Liquor is aromatic and smooth. Smooth
when swallowing, and sweetness comes out from throat. The liquor is crystal
clear, and the aroma goes on and stays after drinking.
金門陶瓷Kinmen Pottery
One of the three Kinmen treasures. The
Kinmen Pottery is the only government pottery kiln in Taiwan. The fine Kinmen
White porcelain clay, good weather condition, and the detail-driven pottery
techniques together created all sorts of fine porcelain products; delicate and
budget friendly.
金門砲彈鋼刀Kinmen Chef Knife
Ordinary chef knife made of extraordinary
steel! The Kinmen Chef Knife is made from the mortar shells. Sharp blade, and
saves efforts. On August 23, 1958, the Chinese Communist army bombarded Kinmen.
440,000 rounds of howitzer and mortar shells showered this little island in 44
days. After the 823 Artillery Battle, Kinmen is being shot by another on
million rounds of bombs that contain propaganda flyers. After the war is
ceased, local craftsmen collect the shells to make chef knives, and
accidentally find these knives have great quality and very handy. The amount of
the shells is estimated to supply these craftsmen for another 20-30 years for
making the bomb knife. Such special maning of the Kinmen Chef Knife has made
itself famous, even foreign news media has made reports on the Kinmen Chef




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