"Fuzhou snacks" is an important part of Fuzhou cuisine, and its history and influence are as striking as Fuzhou cuisine. Taiping Yan, Tai Chi taro, fish balls, etc. enjoy a high reputation. Taiwan Province compatriots have a mantra: "Fish balls, swallow balls, flat meat swallows, men, women and children can never get tired of eating them." In 1997, the "Flat Meat Swallow" and "Taiji Taro Mud" produced by Fuzhou Catering (Group) Company Food Garden were recognized as "Chinese Famous Snacks" by China Cuisine Association. There is a saying in the old Fuzhou people that "seven strolls and eight strolls don't leave Fuzhou". It means that the flavor of Fuzhou food is unique, and the villagers can't bear to leave. Fuzhou's flavor snacks and famous spots are unique in the province.

1. Fish balls

A famous flavor snack in Fuzhou. Generally, eel, mackerel and other fish are pounded into mud paste, mixed with high-quality potato powder as skin, stuffed with lean meat and shrimp, and kneaded into balls. After cooking, soak in delicious broth, add chopped green onion and float on the noodle soup, which is called "Seven Star Fish Pill". It is famous for its white color, elastic quality, loose meat stuffing and refreshing taste. It is said that this seven-star fish ball was created by a fisherman at sea. It was learned by a businessman who went abroad to do business. After returning to Fuzhou, he did the same thing and opened a "seven-star snack shop" to exclusively operate "fish ball soup". Later, a juren who went to Beijing to take the exam went to the store for dinner. After eating fish balls, he was amazed. He said in a poem: "Little stars are scattered in the night sky, and the jade is sweet and fragrant." Although there are thousands of years of drinking in southern Xinjiang, it is rare for seven stars to be poetic. " The shopkeeper mounted the poem on the shop floor, and since then, diners have been crowded and business has been booming. "Seven Star Fish Pills" got its name from this poem. Nowadays, there are fish ball stalls everywhere in Fuzhou streets. Changle and Fuqing in suburban counties also have the custom of eating fish balls. In addition to store sales, there are street vendors who beat small bowls with spoons to attract customers. As a local specialty, foreigners often enjoy tasting fish balls when they come to Rong.

2. Taiping Swallow

Swallow skin is made of lean pork hind legs, with tendons and periosteum removed, cut into thin strips, pounded into paste with a wooden pestle, slowly added with potato powder sieved by a fine-hole silk screen and appropriate amount of water, repeatedly stirred, constantly pressed evenly, and initially made into a hard blank, then placed on a lath and rolled into a thin sheet. Apply a thin layer of potato powder, fold it up, and dry it slightly to make fresh swallow skin. Continue to dry the dried swallow skin, which is generally not bad after long-term storage for one year. Before stuffing, cut the swallow skin into square pieces about two inches with a knife for later use. Chop lean pork, dried shrimps, water chestnuts, laver, etc. into paste, then add a little soy sauce and scallion to taste, pack the square slices of Yan skin into small flat pieces, and steam them to make meat swallows. Fuzhou people often match "flat-fleshed swallow" with shelled duck eggs as dishes. Because "egg" is called "egg" in Fuzhou dialect, and "duck egg" sounds like "suppressing chaos", it means peace if "suppressing chaos" is taken, so it is called "Taiping swallow", and "Yan" is homophonic with "banquet", also known as "Taiping banquet". "Taiping Yan" is a "big dish" at the wedding banquet in Fuzhou. When attending the banquet, firecrackers are set off, and guests can only eat it after the bride and groom or their elders thank them impromptu. Flat-fleshed swallows are deeply loved by compatriots in Taiwan Province and overseas Chinese in Fuzhou. When you come to Fuzhou, you will bring the swallows back as gifts to your relatives and friends.

3. The pot-side paste

is called "pot-side paste" or "pot-side paste". It is a unique snack in Fuzhou. Almost all the pot-side paste shops in other places, such as Shanghai, Taiwan Province and Hongkong, are opened by Fuzhou people. The main ingredient is rice slurry. After the pot soup is boiled, the rice slurry is poured on the side of the pot, slightly dried, scraped into the pot with a spatula, and synthesized with the soup cooked with chicken and duck liver offal, dried shrimp, dried cuttlefish, mushrooms, day lily and other ingredients. It is characterized by thin and curly noodles, clear soup without paste and delicious taste. In the old days, when people in Nantai and Xiadu areas of Fuzhou "welcomed the King" (the earth god) in March, every household made pot-side paste. Pot-side paste is still a favorite breakfast for Fuzhou people. Because the edge of the pot is easy to cook, there is a saying in Fuzhou that the edge of the pot is cooked as soon as it is cooked. Pot paste also spread to areas outside Fuzhou, such as Putian.

4. Mashed taro

It is made of betel nut taro cooked and mashed with red dates, cherries, melon seeds, wax gourd sugar, white sugar, sweet-scented osmanthus and cooked lard. The top grades of taro paste are called "Taiji taro paste" and "Babao taro paste". Because lard is covered, it looks like cold food after being made, but it is actually hot food. It is often served as a dessert at a banquet. There is a custom of making taro paste in the eastern coastal areas of Fujian. Among them, Fuzhou taro paste is the most famous, and it is a typical dessert in Fuzhou. It is widely rumored among the people in Fuzhou that Lin Zexu, a patriotic hero from Fuzhou, once "entertained" foreigners in Guangzhou with his hometown-style taro, making them burn their mouths and make a fool of themselves. The taro paste made from the improved variety Areca catechu produced in Fuding, eastern Fujian, is exquisite in texture and can be called a must.

5. Light cake

is also called "Zhengdong cake", and its origin has a story. In the forty-first year of Jiajing in Ming Dynasty (1562), on September 27th of the lunar calendar, Qi Jiguang, a national hero who fought against the Japanese invaders, led his troops to pursue the Japanese invaders to Niutian (now Longtian) in Fuqing. In order to reduce cooking time, Qi Jiguang arranged two kinds of round cakes made of flour for baking moxibustion with charcoal fire. One is small and dry; A large, soft, slightly sweet. Both of them have a small hole in the middle and are carried on their backs with ropes, which is convenient for soldiers to carry as temporary dry food. Because it can satisfy hunger everywhere, it enhances the mobility of the team and makes contributions to the peace of Japan. Since then, in memory of Qi Gong, people in Fuqing, Fuzhou and Minqing have copied these two kinds of round cakes. The former is called "light cake" and the latter is called "Zhengdong cake". Later, someone added sesame seeds to the light cake, which became "sesame light cake", also called "Fuqing cake". Fuqing area every Qingming, use it as a sacrifice. In long summer, children will hang light cakes made by imitating various images of birds and animals around their necks to chase and play, adding festive atmosphere. Open the light cake and put in leeks, fresh clams, tender bamboo shoots, seaweed, etc. to form a "salted sesame cake"; If sugar is added, it is a "sweet sesame cake". If the older generation of Fuzhou people recall the old cries of "raising (moss) vegetable cakes, spicy vegetable cakes, and lard residue to sandwich me with Fuqing cakes", they will feel very cordial. In the old days, the "small shops" above the heads of these hawkers were small and chic, with books on the left and right, "Smell the fragrance and taste it three times, and know the taste ten times and nine times", which contained sweet sauce and hot sauce. When foreign visitors pass Fuqing and overseas Chinese return to their hometowns, they also want to buy a bunch to taste.

Fuan in eastern Fujian also produces light cakes, and the light cakes in Banzhong Village of this city are very famous. There are bean sprouts stalls near the local light cake shop, because light cakes with bean sprouts stuffing are Fuan-style snacks.

6. The noodle

is made of high-quality flour, salt and other auxiliary materials, with white color, fine lines, soft texture, no paste, and delicious flavor. There are two ways to eat it: one is noodle soup, that is, the noodle soup is boiled in boiling water for one or two minutes, and the color changes, and then it is picked up. Add the seasonings cooked in advance, such as shredded pork, fried eggs, mushrooms, day lilies and vegetables, and then mix with soup (broth, chicken soup, etc.) to eat it; The second is cold noodles, which are cooked in the same way, but after being picked up, no seasoning is put, and only the right amount of sesame oil, monosodium glutamate, red wine, etc. is added, which has a unique flavor.

The length of Fuzhou noodles can reach 1.81 cm, and the diameter is only 1.6 to 1.7 mm. When pulling noodles, a red line is tied on the noodle head, which is also called "long noodles" and "longevity noodles" because it is the longest noodles in the category. Because of the homonym of "long face" and "long life" in Fuzhou dialect, Fuzhou people also call it "long life"

In Fuzhou, noodles are widely loved by people. On the first day of the New Year, people eat a bowl of noodles to wish them health and longevity. There are other nicknames for noodles, such as noodles for birthday, noodles for birth and confinement, noodles for birthday with eggnog and chicken soup, noodles for joy when the man is engaged to send his wife home, and noodles for cooking with two eggs when he is away from home or when he is away from home.

7. Guo

is mainly made by grinding glutinous rice into pulp, and relying on sugar, peanuts, bean paste, oil and other condiments. Seasons and festivals are different and can be divided into four categories. ? 1) It's round, and it's filled with substance. It's fried or rolled into powder, such as oil. , hug and roll? . Hug roll? Roll the mixed bean powder, black sesame seeds and sugar outside, and eat it while kneading. ? 2) Flat and round, with thin skin and many fillings, or steamed or fried, such as glutinous rice? , shredded vegetables? , bean paste? . 3) There are many triangles, four corners and diamonds, which are mainly steamed or fried, such as taro, nine-fold taro and japonica rice. , white eight clams, sugar clams. 4) The cakes are round or triangular, soft and elastic, and mainly steamed, such as light cakes, white cakes and water chestnut cakes. ? Most of them are sweets, and some varieties are salty, such as peanut and salty stuffing.

8. Spring rolls

Fuzhou folk snacks. Commonly known as spring cake, it is fried with fine powder, and its skin is as thin as cicada's wings. "The cake can reflect words", which is light and thin. Choose fresh and tender bean sprouts as stuffing, add leeks, shredded bamboo shoots, shredded pork, dried tofu slices, etc., stir-fry and prepare rolls. When eating, choose to spread out the pancakes, bring their own stuffing, roll one side first, cover both ends tightly, and then roll them into strips, then you can eat. If you put the spring rolls into the oil pan and fry them, they will become fried spring rolls, commonly known as fried spring. In recent years, "mini spring rolls" have been listed, that is, they have been made into spring cakes, and it is particularly convenient to buy them back for frying.

9. Meatballs

Choose the first-class potato powder, shredded taro and fat meat as raw materials, add brown sugar and mix well, add spiced powder, and some add sesame seeds and bean curd skin to make adhesive, and cook in a steamer covered with lotus leaves. Cut into squares or diamonds with a knife, fry and eat; There are also round shapes. When entering the steamer, it is intentionally kneaded into a ball shape and cooked and edible. Sweet and delicious, oily but not greasy. People steam themselves during the Spring Festival; "Mujin Meatballs" is a famous brand in the city with unique flavor.

11. oil?

"Ci" (sound pu), Fuzhou dialect, is called "Ci" with a large number of fried foods. "Baked rice with oil" is golden and shiny, with separated skin and stuffing, crispy outside and sweet and soft inside. Wash and soak the glutinous rice for 4-6 hours, and then grind it into a water mill. Boil brown sugar with water into syrup, and remove residue for later use. Add syrup and refined salt to bean paste to make bean paste stuffing. Add syrup to glutinous rice flour balls and knead them repeatedly. Blank. Use? The blank is wrapped with bean paste to become an oil green blank, and 1 peanuts are pasted on the surface. Give birth? Put the blank into the oil pan, gently turn it with an iron spoon and wait for the oil? When the skin is bright and swollen like a ball and the color is brown, you can pick up and drain the oil.

11. Oyster cake

"Oyster cake" is oblate, yellow in color, crispy in shell and delicious in taste. It is one of the common breakfasts in Fuzhou, and it has been popular for hundreds of years. The finished product has crispy skin, delicious stuffing and golden color. Soak rice and soybean in water for 3-4 hours respectively, mix with water and grind into thick slurry, add refined salt and stir well for later use. Chop pork into meat stuffing, cut onion into beads, mix with soy sauce to make stuffing, wash oyster meat and drain. Heat a special iron spoon in oil, pour half a tablespoon of slurry into the hot spoon, put meat stuffing and oysters on the rice slurry, cover it with a tablespoon of rice slurry, put it in an oil pan, fry until the cake surface is golden yellow, take it out and drain the oil.

12. Thousand-page cake

Thousand-page cake is a dessert made of medium-gluten flour. Multi-layered beautiful, oily and soft, melting at the entrance. Add yeast, sugar, clear water to the flour and make dough. Bake the flour for about 2 hours, then add alkaline water and knead it evenly. Cut the fat meat into pieces, put it in a soup pot, cook it with high heat, pick it up, and then cut it into fine diced fat meat. Grind the flour into a thin dough sheet, fold it in half, sprinkle 1 layers of diced fat and 1 layers of sugar on one side to form 1 layers of stuffing, and you can get 4 layers and 3 layers of stuffing if you make it by this method. A thousand-page cake is usually made into 8-12 layers. Put the cake into a steamer, steam it with strong fire and take it out into a square or diamond shape.