1, fish balls
Fuzhou people's favorite snack. 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".
2. Meat swallow
Swallow skin is made of lean pig's hind legs. The tendons and periosteum are removed, cut into thin strips, pounded into paste with a wooden pestle, slowly added with potato powder and appropriate amount of water, repeatedly stirred and 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.
Step 3 swallow skin soup
4. taro
It is mainly made by grinding glutinous rice into pulp and relying on condiments such as sugar, peanuts, bean paste and oil. Seasons and festivals are different, divided into? 、? There are four categories: glutinous rice, glutinous rice and cakes. ? It is round, filled with substances, fried or rolled into powder, such as oil. , hug roll? . Hug and roll? Roll the mixed bean flour, black sesame seeds and sugar outside and eat while kneading. ? Flat and round, with thin skin and many fillings, or steamed or fried, such as glutinous rice? , shredded vegetables? , bean paste? . There are many triangles, four corners and diamonds, mainly steamed and fried, such as taro, 10% taro and japonica rice. , white clam, sugar clam. 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.
5. Tai Chi taro
Fuzhou traditional flavor candy. 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.
There is also a story about Tai Chi taro, which is the widely circulated story of "Fuzhou ice cream". Lin Zexu, a saint in Fuzhou, is known as "the first person in modern China to see the world with his eyes open", and Humen Smoke's feat is well known all over the world. Fuzhou's famous snack "Tai Chi Taro Mud" is enriched by his anecdotes. It is said that in 1839, Lin Zexu was appointed as an imperial envoy and went to Guangzhou to ban smoking. Consuls of the United States, Britain, Russia, Germany and other countries prepared an ice cream cold meal for Lin Zexu in an attempt to embarrass him. At the banquet, Gong Lin, who saw the ice cream for the first time, thought it was a hot dish, put it in his mouth and blew it again, then sent it to his mouth-but the ice cream was cold. The consuls of the great powers present all laughed.
Soon, Lin Zexu prepared a banquet in return. At the end of the banquet, Gong Lin served the famous Fuzhou dish "Tai Chi Taro". This method is to steam areca taro, peel and remove tendons, press it into fine mud, mix it with red dates, wax gourd strips and other fruit materials, then steam it out, add sugar and lard and mix well to make taro mud, and then decorate it with melon seeds and cherries to make snacks with Tai Chi patterns. The hot taro paste just out of the pot is too hot to steam. At first glance, the foreign consul saw that the dish was dark red and shiny, and the oil was smooth and moist, just like a pair of fish lying on a couch. It was delicious in color, smell and taste, but he didn't know its name, so he asked the translator. The translator from the north didn't know there was such a snack in the streets and lanes of Fuzhou, so he had a brainwave and said it was "Fuzhou ice cream" hosted by Gong Lin. Consuls can't wait to taste it first, and the result can be imagined. This short story spread to the people, which increased people's love for this delicious "Fuzhou ice cream". Come to think of it, they really look a little similar.
6.meatballs
Maruko is a traditional folk food in Fuzhou, which has a history of nearly a thousand years. Among all kinds of meatballs, Jin Mu meatballs from Nanhou Street and Macau Road are the most famous.
Meatballs were founded by Yao Yu 192 1. They are made of taro, potato flour, pork, sesame seeds and brown sugar. Every meatball has sweet and salty meat stuffing, which is fat but not greasy and delicious. Because Jin Mu lives in the back street of the city, at the mouth of the military camp on Macau Road, and is located in a remote place, he sells small retort on his head every day. "Jin Mu meatballs are delicious!" The peddling sound full of charm is very long in the streets and lanes, which is very pleasant to hear and fascinating. At one time, people rushed to buy it and became a landscape of Rongcheng. Jin Mu meatballs are not only popular in the street, but also exported to Hongkong, Taiwan Province and Southeast Asia. Many overseas travelers still miss it when they return to Fuzhou decades later and ask their families to buy it.
Now in the three lanes and seven lanes, there is no long-term hawking. Maybe in a few years, I won't be able to eat Jin Mu meatballs, which is a pity.
7. Baking oil
"Ci" (Yinpu), Fuzhou dialect, is called "Ci" together with a large number 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. Blank. Use? The blank was wrapped with bean paste into an oil-green blank with 1 peanut on the surface. Have a baby? Put the blank into the oil pan, turn it gently with an iron spoon and wait for the oil to come out? When the skin is bright and swollen like a ball and brown in color, it can be picked up to drain oil.
8.oyster cake.
Oyster cake, a traditional snack in Fuzhou. Round, golden in color, crisp in shell and beautiful in stuffing, and can be eaten alone. Most people in Fuzhou make dried oyster cakes as breakfast porridge, especially dried oyster diced meat paste, which tastes good when dried and diluted.
The making method of the cake is as follows: 3 kg of soybeans, 7 kg of rice and 22% salt are used as skins, and oysters and lean meat are used as stuffing, and refined. First, soak rice and soybeans in clear water for about two or three hours, then drain them, grind them into slurry with water, add refined salt and stir them with a wooden stick. Put the cauldron on medium fire, add peanut oil, and when it is half ripe, put the rice slurry in a concave iron spoon, and then add the Shanghai oysters. When the surface is golden yellow, scoop up and drain the oil.
Why is oyster sauce cake made like this? There is an interesting folklore. It is said that in the early Qing Dynasty, a young man inherited his father's footsteps and set up a stall to sell breakfast in the downtown area. Although he is hardworking, his business is light, and he can only make ends meet and cannot get married. He thought about how to prosper in business, get married and start a family. One night, he dreamed that an old man with white hair said to him, "Your future is good!" " He asked eagerly, "Where can I get good luck?" The old man didn't answer, but drifted away, and he couldn't catch up. At this time, I saw white clouds in the sky, bright moon and stars. He was lost in thought, then the moon sank and the yellow sun rose in the east. He woke up in a dream. Later, he discovered the secret from his dream. He used Mi Dou as raw material, ground it into pulp, and fried oyster cakes like the bright moon in oil. Cake rolls in oil, like in colorful clouds, and the burning flame is still like the brightness of the sun; Oyster cakes are golden when cooked, just like the golden sun. This is the origin of making oyster cakes from the moon to the sun. When the market is open, customers taste them and applaud. As a result, business flourished and they became rich. Later generations scrambled to imitate, which has been passed down to this day.
9.a thousand pages of 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 finished cake into a steamer, steam it over high fire, and take it out into a square or diamond shape.
10, pot edge
In the Qing Dynasty, Zheng Dongkuo's "Fuzhou Local Customs Poetry" contained "Gardenia blooms at the beginning, but it is still cold in the long summer, and the bowls and cakes are strong and bamboo shoots are strong, and the old ones buy boiled pot stickers". 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 for a week along the side of the pot, 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.
Pot side, real old Fuzhou snacks! As long as they are from Fuzhou, everyone loves to eat. When many overseas Chinese return to Fujian, the first thing they do is to eat pots!
1 1, light cake
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.
12, fish slippery.
Fish is thickened with starch, and then some seasonings are added. Very tender.
13, giblet
Beef offal is very distinctive, and the soup with medlar gives people a nourishing feeling.