In Jinjiang, which is located by the sea, many snacks come from the sea, so heavy seafood has become a major feature of Jinjiang's famous food. The recipes with local characteristics listed in the newly compiled Records of Jinjiang Customs are: osmanthus crab meat, fried pearl oyster, Tongxin river eel, braised red oyster in oil, sweet and sour plum meat, fish balls in soup pot, steamed bass, fried red shrimp, braised black-bone chicken, eight-treasure rice and tiger. Famous local products include: Shishi sweet preserved fruit, Anhai pettitoes, Shenhu Shuiwan, Dong Shi fried oysters, Yakou peanuts, Anhai Shizhen cake (also known as Jihong cake), Yuanhetang candied fruit, Shihu red mud preserved fruit, Longhu Phnom Penh turtle, Lingshui mustard tuber, spiced rice and Chen Dai mud paste. Local snacks include pickled vegetables, oysters, snail meat bowl cakes, rice balls, peanut rolls, jiaozi stuffed with meat, fried oysters, peanut soup, batter, rice paste, fish balls, salted taro balls, fried potato dates and frozen bamboo shoots. Dishes are fried, boiled, stewed, steamed, braised, fried, marinated and fried in cooking techniques, and the taste is generally light and sweet, which can also be directly seen from the names of Jinjiang famous dishes listed above. Such as fried red shrimp, boiled fish balls, stewed black-bone chicken, steamed bass, roasted red clams, fried oysters (the word "fried" is a verb, while the word "fried" is a noun), fried potatoes and dates, etc. , and steamed bass, four fruit soup pure and sweet, sweet and sour plum meat. The following are the local products of Jinjiang for readers to taste. Shenhu Fish Pill Shenhu Fish Pill is the traditional name of Jinjiang. Its shape is round, block or fish. It has the characteristics of white and bright color, strong expansion in the pot, soft texture and delicious and delicate entrance. It is made by chopping and mashing eel, mackerel and other fine fish and stirring with sweet potato powder. Visitors to the spring pay tribute to it. Frozen bamboo shoots are an annelid, with the scientific name "Starworm". More common in the relatively solid beaches along the Yangtze River, such as Jinjing, Shihe and Anhai in Jinjiang. Although it is only three or five centimeters long, it is complete. You can eat it all over your body. After careful processing and boiling, the colloid on the body melts in boiling water and becomes frozen after cooling. Its color is gray, crystal clear, fresh and crisp, and its texture is flexible and elastic. It is a good cold dish with more condiments. Yakou peanut is a traditional local specialty in Quanzhou. It was named after it was produced in the pass of Jinjiang. Select "Little Ryukyu" peanut varieties planted in sandy soil, wash them, add a little salt (strictly control the amount of salt), and cook them with strong fire for a short time, which will ripen quickly and produce less oil. After drying, sealed and preserved, it became "white dried peanuts". Yakou peanuts have a history of more than 200 years, and the sales volume has not decreased. This is an important export native product. Anhai Shizhen Cake was originally produced by Jinjiang Anhai "Shizhen Qindian", which is called Shizhen Cake, commonly known as Jihong Cake. It is one of the famous products in southern Fujian. Fresh and delicious, it is the ideal gift. Jihong cake is commonly known as "bride candy". Ji Hong, as its name implies, wishes lovers all shall be well, and love will last forever and grow old together. The raw materials of Jihong cake are very simple, including glutinous rice, sugar and kumquat. Tender, sweet, fragrant and elastic, with kumquat sweet burping after eating, which is very suitable for drinking tea. Jihong cake not only expresses loyal love, but also crosses the ocean and becomes the sweet fruit of tens of millions of overseas Chinese living in southern Fujian. Lingshui mustard tuber is a traditional food in Jinjiang. It is named after it is produced in Lingshui, Anhai. Using white radish as raw material, cut into blocks or strips, dried in the sun, put in a pottery jar, add a proper amount of salt and red soil, and seal for three or four months before eating. According to legend, during the Wanli period of the Ming Dynasty (1573- 1620), Wu Chunfu, a villager, entered the DPRK as an official, took Lingshui preserved vegetables to North Korea and distributed them to his colleagues, which was well received and then presented to the emperor, who praised him. He was designated as a duty-free food and sold all over the country. In the past 300 years, the output has been increasing day by day, which has become a delicious meal for people. Snail Bowl Cake This is a local snack in Jinjiang. Soak the first-grade white rice in water for about 2 hours, wash it, put it on a stone mill, grind it into rice slurry, add sugar, yeast and essence, stir it evenly, and let it stand 1 hour. Spoon the rice paste into a small teacup (based on eight cups) and steam it in a steamer for 25 minutes. Take it out, let it cool, insert it along the edge of the cup with a knife, turn around and pick it out. This kind of bowl cake is different from other places in Quanzhou. Fine pores, smooth and bright bottom, quite like a glass bulb. Also called "glass bowl cake". It tastes soft, moist, elastic and crisp, and has the unique taste of eating snails, so it is called snail meat bowl cake. There is a proverb in oyster omelet fried in Quanzhou: "Fat oyster omelet fried leek", "leek and two leeks". In other words, in February of the lunar calendar, leeks grow most vigorously, and larvae are also the most vigorous season. Oyster omelet is made from two main raw materials. The former is cut into about one inch long, put together with the washed oyster omelet, ooze sweet potato powder, add appropriate amount of water and mix well to make the three become semi-concentrated liquid together, and then put it on a circular frying pan for frying. Add lard when frying. In the process of frying, you should spray soy sauce, mature vinegar and sweet potato wine to remove the fishy smell, while stirring with a frying spoon to avoid burning. Advanced point, in the process of stirring, put an egg or duck egg on oyster omelet, which has higher nutritional value and stronger fragrance and can stimulate people's appetite. Quanzhou coastal midge producing area: it is famous for Xunpu in the East China Sea and Dongshi in Anhai. If leeks with larvae and midges are out of season or in short supply, garlic is also a substitute for midges.