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.
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.
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.
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 sweet.
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 Kinmen.
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.
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.
Tender and tasty, the Yellow Fish at Kinmen once was the top catch, but the quantity of Yellow Fish diminishes due to overfishing.
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.
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.
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 knives.