Fuzhou snack "Fuzhou snack" is an important part of Fuzhou cuisine, and its history and influence are as striking as Fuzhou cuisine. Taipingyan, Tai Chi taro, fish balls, etc. Enjoy a high reputation. Compatriots in Taiwan Province Province have a mantra: "Fish balls, swallow balls and flat meat swallows are never tired of eating." The 1997 "Flat Meat Swallow" and "Tai Chi Taro Mud" produced by the Food Garden of Fuzhou Catering (Group) Company were recognized as "Chinese Famous Snacks" by China Cuisine Association. The skin of swallows in Taiping Swallows is made of thin pig's hind legs, stripped of tendons and membranes, cut into thin strips, pounded into paste with a wooden pestle, slowly added with potato powder screened with fine mesh and appropriate amount of water, repeatedly stirred and continuously pressed evenly to form a hard blank, and then placed on slats and rolled into thin sheets. Spread a thin layer of potato flour, fold it up and dry it a little to make fresh swallow skin. Continue to dry the dried swallows' skins, which will not be bad after a long-term storage for one year. Before filling, cut the swallow skin into two-inch squares with a knife. Chop lean pork, shrimp, horseshoe, seaweed, etc. Paste, add a little soy sauce and scallion to taste, wrap the square slices of yanpi into small flat slices, and steam them to make meat swallows. Fuzhou people often mix "flat-fleshed swallow" with shelled duck eggs as a dish. Because "egg" is called "egg" in Fuzhou dialect, "duck egg" sounds like "suppression of chaos", and "suppression of chaos" means peace, so it is called "Taiping Yan", which is homophonic with "banquet" and is also called "Taiping banquet" "Taiping Banquet" is a "big dish" at the wedding banquet in Fuzhou. When attending a banquet, firecrackers are set off, and guests can eat only after the bride and groom or their elders improvise their thanks. Flat-fleshed swallows are deeply loved by compatriots in Taiwan Province and overseas Chinese in Fuzhou. When you come to Fuzhou, you will bring back swallows as gifts for your relatives and friends. Fish balls are the most popular snacks in Fuzhou. Characterized by stuffing in the heart. Make fresh fish with sharks and eels, boneless, washed and chopped into fish ball sauce; After that, salt water is added and stirred, and then dry starch is added and stirred into fish soup paste. At the same time, chop pork belly into sauce, chop shrimp, and add soy sauce, monosodium glutamate and scallion as stuffing. When wrapping, use a special fish ball spoon, take the stuffing and wrap it in fish soup paste, knead it into a ball by hand, put it in a clear water basin, put it in a cold water pot and cook it over low heat. Pick it up and put it in a bamboo sieve to dry and eat. Fish ball soup is very particular about seasoning, and the ingredients are onion oil, sesame oil and shrimp oil. Fish balls float on the broth, clear and white, dotted, and are called "seven-star fish balls". Taro is mainly made by grinding glutinous rice into pulp and using condiments such as sugar, peanuts, bean paste and oil. Seasons and festivals are different, which can be divided into four categories: food, food and cake. It is round, full of substances, fried or rolled into powder, such as oil and rolls. Roll the mixed bean flour, black sesame seeds and sugar outside and eat while kneading. Flat and round, with thin skin and many fillings, steamed or fried, such as glutinous rice, shredded vegetables and bean paste. Chefs are triangular, quadrilateral and rhombic, mainly steamed, and can also be fried, such as taro, 10% taro, japonica rice, white rice and sugar taro. Most cakes are round or triangular, soft and elastic, mainly steamed, such as light cakes, white cakes and water chestnut cakes. Most of them are sweets, and some varieties are salty, such as peanuts and salty stuffing. Taichi taro paste Fuzhou traditional flavor dessert. Also known as Tai Chi taro. On auspicious days, mix the boiled lard with water, put it in a bowl and put it in a cage, steam it for 1 hour, then take it out, pour 2 pairs of cooked oil on it, decorate it with red dates, melon seeds and cherries (each 3 yuan) into a pool pattern, and sprinkle with shredded red dates and candied melon strips (1 2). This dish is delicate and soft, rich in taro, sweet and delicious. It looks like a cold dish, but it actually burns your mouth. Meatballs are made of top-grade potato flour, shredded taro and fat, mixed with brown sugar, mixed with spiced powder, and some with sesame seeds and bean curd skin, and cooked in a steamer covered with lotus leaves. Cut into squares or diamonds with a knife and fry for eating; There are also round ones. Deliberately knead into a ball when entering the steamer, and eat it when cooked. Sweet and delicious, oily but not greasy. People steam themselves during the Spring Festival; "Jin Mu Meatball" is a famous brand in this city with unique flavor. In Fuzhou dialect, "Pu" is called "Pu" and there are a lot of fried foods. "Baked rice with oil" is golden and shiny, with separated skin and stuffing, crisp outside and sweet inside. Wash and soak glutinous rice for 4-6 hours, and then put it in a water mill for grinding. 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 dough and knead it repeatedly to make a blank. Wrap the blank with bean paste into an oil green blank, and paste 1 peanuts on the surface. Put the black body in the oil pan, gently turn it with an iron spoon, and when the oil skin is bright and swollen like a ball and brown in color, you can pick up and drain the oil. Oyster cake "Oyster cake" is oblate, yellow in color, crisp in shell and delicious. It is one of the breakfasts commonly used by Fuzhou citizens and has been popular for hundreds of years. The finished product has crispy skin, delicious stuffing and golden color. Soak rice and soybean in clear water for 3-4 hours respectively, mix with water and grind into thick slurry, add refined salt and stir evenly for later use. Chop pork into meat stuffing, dice onion, mix with soy sauce to make stuffing, wash and drain oyster meat. Heat a special iron spoon in oil, pour half a spoonful of slurry into the hot spoon, put meat stuffing and oysters on the rice slurry, cover with a spoonful of rice slurry, put it in an oil pan, fry until the cake surface is golden, and take out and drain the oil. Thousand-page cake "Thousand-page cake" is a dessert made of medium-gluten flour. Multi-level beauty, oily and soft, melting at the entrance. Add yeast, sugar and water to flour to make dough. Bake the flour for about 2 hours, then add alkaline water and knead well. Cut the fat into pieces, put it in a soup pot, cook it over high fire, scoop it up, and then cut it into fine diced fat. Grind flour into thin dough, fold it in half, and sprinkle with 1 layer of fat diced and 1 layer of white sugar to form 1 layer of stuffing. If this method is used, four layers and three layers of stuffing can be obtained. A thousand-page cake is usually made of 8 layers ~ 12 layers. Put the cake in a steamer, steam it over high fire, and take it out into a square or diamond shape. Pot-side paste Zheng Dongkuo's "Fuzhou Local Customs Poetry" in the Qing Dynasty, there are "gardenias are in bloom, and they are still worried about the cold in the long summer, and the eye-catching bowls and cakes are strong for bamboo shoots, and they always buy and cook pot-side paste". It can be seen that pot-side paste snacks have a history of more than 400 years in Fuzhou. Because of its diverse ingredients, soft texture, delicious taste and economical benefits, it is deeply loved by people. Soak rice in clear water for 2-3 hours, add clear water and grind into rice slurry, and add refined salt for later use. After soaking mushrooms and laver in water, cut mushrooms into thin strips, onions into onion beads, and garlic into sections. Stir-fry onion and garlic, then add minced meat, water-soaked mushrooms, laver and shrimp skin, add clear water to cook until it is 70% cooked, spread peanut oil on the side of the pot, evenly pour the rice paste into the bowl along the side of the pot for a week, cover the pot, shovel rice rolls into the pot with a spatula when the rice paste on the side of the pot is circled, and add appropriate amount of clear water, and divide it into 3-4 times according to the above method. Before pouring rice slurry for the last time, add fish sauce, add monosodium glutamate, onion beads and garlic segments after cooking, and then take out the pot. Fuzhou people attach great importance to Tomb-Sweeping Day's memorial tomb. When sweeping the grave, they must bring Qingming pulp to pay homage to their ancestors to show filial piety. Because its skin is dyed with "spinach grass" (a wild vegetable), it is also called spinach pulp. Clean the white radish, rub it with salt, press dry the water, add brown sugar solution and lard and stir well. Soak rice in water for 2-3 hours, grind, and press dry to make preparation. Boil about 100g ripening agent in boiling water, then knead with other agents and yellow pigment to make 20 pieces of pulp. Press the peel into a flat circle, wrap it with shredded radish, mold it into patterned jelly with wood, and put it on the leaves of Zongzi to form jelly. Spread a piece of coarse white cotton cloth in the steamer, put the biscuits on the cloth into the boiling water pot, plug in the vent pipe and cover tightly, and steam for about 20 minutes to cook. In the forty-first year of Jiajing in the Ming Dynasty (1562), the Japanese army invaded Fujian on a large scale, and Qi Jiguang was ordered to enter Fujian to wipe out the enemy and won a great victory. Before Qi Jun went south, in order to speed up the March, he made a round cake out of flour, punched a hole in it and hung it on the soldiers as dry food for the March. In order to commemorate the great achievements of Qigong, Fuzhou people competed to imitate it and called it "light cake", which became a favorite food of Fuzhou people. When making light cakes, fry them in a pan and then stick them in the oven. The light cakes made are fragrant and delicious. Hongshan Bridge is the main road of land and water transportation in Fuzhou. There are many people coming and going, and light cakes are cheap and hungry. Therefore, there are many buyers, the daily supply is in short supply, and there is still waste heat in hand, which is more popular among buyers. "Hongshan Bridge Lantern Cake" is well known.