Luck is the local luck in Pingtan. Luck is similar to a dumpling, the skin is made of sweet potato and sweet potato flour, thin and elastic. The fillings inside are usually: cabbage, seaweed, pork, fresh shrimp, squid, crab meat, etc. Some are boiled and some are steamed. The running time was originally called salty rice time (meal time is combined into one word). Later, the restaurant named it for the convenience of promotion.

Time has been running for a long time in Pingtan, and every household can cook. It’s my favorite snack every holiday. Bazhen Braised Potato Noodles Bazhen Braised Potato Noodles Bazhen Braised Potato Noodles, also known as braised eggs, is a traditional folk delicacy in Pingtan and is a must-have. Stir the refined sweet potato flour into a paste, add it to the oil pan and stir-fry, then add shrimp, diced bacon, crab meat, crab roe, crispy peanut slices, plum (water chestnut), diced fish, day lily, seaweed, green onion and other seasonings Ingredients and condiments. Stir-fry in warm water until it becomes gelatinous and the color is as crystal clear as agate. Because the meat and vegetables are well matched, smooth and tender, and very delicious.

Qin Shicai (originally produced in the Tanshui area of ??Liushui Town, top grade) grown with seaweed is a local specialty. It is taken from the torrent reef and harvested at low tide in winter and spring. Like a ribbon, purple satin, sweet and sour, is Zhenhai's top product. Porphyra zebra is very tender and can be stored for a long time after being dried. Braised seaweed is a delicious dish, fragrant and delicious. (Children should be careful when eating seaweed, as it can easily get stuck in their throats.) Pingtan Fish Balls Pingtan Fish Balls are famous for their attention to material selection and production techniques. The main ingredients are fresh yellow croaker, mackerel, eel, small shark and other seafood. Chop the fish into pieces, add an appropriate amount of ginger juice, salt, MSG and other seasonings, mash into fish paste, add potato powder or flour, stir evenly, squeeze into small balls, put into boiling soup and cook.

Its color is like porcelain, elastic, crisp but not greasy. Pingtan fish balls are divided into four categories: stuffed meat, baby's breath, clear water balls, and wrinkled fish balls, with more than ten varieties. Some fish sauce is processed into fish nuggets, fish cakes, and fish noodles, which are suitable for frying and boiling. It's true that Ya is called a lover who fell into the water. Forever and Forever, Pingtan calls it oil soup. It is made of sweet potato and sweet potato flour as the skin, and contains eight kinds of fruit fillings such as red bean paste or granulated sugar. It is shaped like a dumpling, fried in a pan, and turns golden brown. It is both sweet and delicious, with a sweet taste and a unique flavor.