Fuzhou's traditional snacks are wrapped in rice and soybean flour and fried with oyster meat, lean pork and celery stuffing. The finished product is round, golden in color, crispy in shell, fragrant in stuffing and delicious. Most people in Fuzhou make oyster cakes into porridge dishes, which will be better if they are served with fixed-edge paste.
These snacks can be found in food stalls on the street. Brief introduction of Buddha jumping wall:
Fuzhou traditional dishes, with a history of 100 years, were developed by Zheng Chun, the owner of Juchunyuan Hotel. This dish brings together all kinds of delicious food. It is made of more than 20 kinds of raw materials such as shark's fin, sea cucumber, chicken, beef tendon, scallop, mushroom and abalone. Strict cooking procedures, high nutritional value, mellow and not greasy. Juchunyuan Restaurant has the most famous Buddha jumping wall, but the price of this dish is relatively high. Generally, 300 yuan is required for a single serving per cup.
Attachment: the origin of Buddha jumping wall
It is said that several literati came to Juchun Garden to write poems, and the boss Zheng Chun gave him an altar to cook. When the lid of the altar was opened, it was full of meat and incense. All the philosophers clapped their hands and said that "the jar of meat is full of fragrance, and the Buddha hears that he abandons Zen and jumps over the wall", hence the name of this dish. Introduction of drunken spicy chicken with red distiller's grains:
Spicy chicken with red distiller's grains is a traditional dish in Fuzhou. After the white tender frog is cooked, cut into pieces and marinate. The drunken juice is made by mixing monosodium glutamate, refined salt, distiller's grains, spiced powder, Shaoxing wine, white sugar and chicken soup. This dish is ruddy and white, soft and mellow, sweet and sour. Introduction of chicken fish lips:
Fish lips with minced chicken is a traditional dish in Fuzhou. It is made by removing the fishy smell from the precious fish lips in seafood, adding Shaoxing wine to make them drunk, burning them into chicken soup, adding the fish lips to stew, and sprinkling the minced ham. This dish is white in color, soft and waxy in fish lips, rich in gum, mellow in chicken and fresh in taste. It is a must-have dish for a high-class banquet.
Also known as spring cakes and pancakes, they are popular traditional snacks in Fuzhou and have a long history. Now the skin of spring rolls has been replaced by flour, and the fillings are generally bean sprouts, leeks, dried tofu, and some have shredded pork, shredded bamboo shoots and chopped green onion. The more advanced spring rolls are made of shredded chicken or oysters, shrimps, mushrooms and leeks. Spring rolls are fried to golden brown with a small fire, which is crispy outside and internal combustion, also known as "fried spring rolls". Fuzhou fish balls introduction:
There is no one in Fuzhou who doesn't like fish balls. Its white skin is made of fish. The skins of different fish taste completely different. The most famous ones are eels and sharks. The stuffing of fish balls is made of pork, but you can't see half a piece of fat when you eat them, and you don't think the meat stuffing is hard. This is the secret. When eating, the skin is as delicious as fish, and the filling has a mixed sauce flavor. The soup is refreshing with a little chopped green onion and a little pepper. Introduction of Seven Star Fish Pills:
Qixing fish pill is a kind of heart-wrapped pill, which originated in the early Qing Dynasty. Because it floats on the noodle soup after cooking, it fluctuates like a swaying star in space, so it is named "Seven-Star Fish Pill". Chop eel, shark or freshwater fish, add sweet potato powder (starch) and stir well, then wrap it with stuffing such as lean meat or shrimp. The skin is thin and even, the color is white and bright, the food is smooth and crisp, and the soup is not greasy.
This kind of food can be eaten in ordinary snack bars. Brief introduction of taro paste:
The traditional dessert in Fujian is to steam betel nut taro, press it into mud with a knife board, and add chopped red dates, melon seeds, cherries, winter melon candy and other accessories. This dish is fragrant and sweet, delicate and delicious. Taro paste is a common dish in Fuzhou people's banquets. Whenever the banquet draws to a close, the last "finale" dish is usually taro. This kind of dessert is also available in restaurants.
Attachment: the origin of taro paste
It is said that in 1839, Lin Zexu went to Guangzhou to ban smoking, and the consuls of Britain, Germany, the United States and China prepared a western-style mat for Lin Zexu, making a fool of himself while eating ice cream. Afterwards, Lin Zexu also prepared a banquet in return. After several cold dishes, he served taro. Taro paste looks like a cold dish at first glance, but it is actually very spicy. Outsiders didn't know it, so they scooped it up and ate it. As a result, they were scalded and screamed. Swallow skin introduction:
Swallow skin is a thin slice made of minced meat and sweet potato powder, also known as meat swallow skin, which was created in Guangxu period in the late Qing Dynasty. White, fragrant, smooth, tender and refreshing, and can be cut into filaments for cooking. It is a unique flavor snack in Fuzhou. Swallow skins can be bought in food stores. In addition, it can also be made into many famous dishes and flavor snacks such as Taiping Yan. Fuzhou specialties netizens commented on the introduction of light cakes:
Light cake is a kind of cake food baked with flour and a little salt. There is a hole in the middle, which is crispy and delicious. It is one of the traditional snacks that Fuzhou people like.
There is also a kind of light cake, that is, salt is replaced by sugar, which is twice as big as salty cake and is called "Zhengdong cake". However, the names of both "Guangbing" and "Zhengdong" cakes are related to the legend that Qi Jiguang entered Fujian to resist Japan.
Light cakes are deeply loved by Fuzhou people. Nowadays, people in Fuzhou eat light cakes, and there are many patterns. There are dried seaweed cakes with hot and sour seasoning, spicy vegetable cakes with mustard in them, and patties with rice noodles in them.