1. Fish ball
Fuzhou famous snacks. Generally eel, horse mackerel and other fish pounded into mud, mixed with high-quality potato flour for the skin, with meat, shrimp and other fillings, kneaded into balls. After cooking, they are soaked in a delicious soup with chopped scallions and floated on the surface of the soup, called "Seven Star Fish Balls". It is famous for its white color, elastic texture, fluffy meat filling and refreshing taste. It is said that the seven stars fish ball is the sea fisherwoman created, was a foreign businessman learned to do business, returned to Fuzhou, as the method, opened a "seven stars snack store", the exclusive operation of the "fish ball soup". After a Beijing exam candidates into the store to eat, eat fishballs after slurping, mouth account for a poem said: "Dots of stars in the night sky, jade dew sweet aroma of tourists; South of the border, although there are thousands of drinks, it is difficult to get the seven stars refreshing poetic spleen." The owner of the store will be framed in the store on the hall, and from then on diners, business is booming. The name "Seven Star Fish Balls" came from this poem. Nowadays, there are fishball stalls everywhere in Fuzhou. Suburban Changle, Fuqing and other places also have the custom of eating fish balls. In addition to the store, there are street vendors, who beat the small bowl with a spoon to attract customers. As a local flavor specialties, foreigners to Yung also much to taste the fishballs for fun.
2. Taiping Swallow
Swallow skin is made of selected lean pork hind leg meat, remove the tendons and membranes, cut into thin strips, pounded with a wooden flogger to make a puree, add potato flour sifted through a fine-hole silk sieve and an appropriate amount of water, mix repeatedly and continuously pressed together to form a hard billet at the beginning, and then put it on a strip board and roll it into a thin slice. Put a thin layer of potato flour on it, fold it up and dry it slightly as fresh swiftlet skin. Continue to dry for dry swallowskin, generally packaged and stored for a year. Before wrapping the filling, use a knife to cut the bird's skin into about two-inch square slices for use. Stuffed with lean pork and shrimp, water chestnuts, seaweed, etc. *** chopped into sauce, then add a little soy sauce, scallion white seasoning, take the square piece of bird's nest wrapped into a small flat, the table as a pomegranate, steamed that is, into the meat bird's nest. People in Fuzhou often match "flat meat bird's nest" with shelled duck eggs as a dish, because in Fuzhou, "egg" is called "egg" and "duck egg" has the sound of "duck egg". The egg is called "egg" in Fuzhou, and "duck's egg" has the sound of "pressing chaos", so it is called "Peaceful Bird's Nest". The name "Tai Ping Yin" is also known as "Tai Ping Banquet" because "Yin" and "Banquet" have the same sound. "Taiping Yan" is a "big dish" at the wedding banquet in Fuzhou, firecrackers are fired when the banquet is served, and guests can only eat it after the bride and groom or the elders have thanked the bride and groom for being present. Flat Bird's Nest is very popular among Taiwan compatriots and overseas Fuzhou expatriates, who come to Fuzhou and must bring Bird's Nest back as a gift to their friends and relatives.
3. Pot Paste
It is called "Pot Paste" or "Pot Side". It is a unique snack in Fuzhou. Overseas such as Shanghai, Taiwan, Hong Kong and other places in the pot side of the paste store, almost all opened by the Fuzhou people. The main ingredient is rice paste, and after the pot of soup is boiled, the rice paste is poured on the side of the pot, and then scraped into the pot with a small spatula after it is a little dry, and then combined with the soup made of ingredients such as chicken and duck livers, dried shrimps, dried cuttlefish, shiitake mushrooms and cauliflower, etc. It is characterized by thin and curly noodles. It is characterized by thin and curly noodles, clear soup, and delicious taste. In the old days, when the people in Nantai and Xiandu area of Fuzhou "welcomed the king" (earth god) in March, every family made pot side paste. It is still a favorite breakfast for Fuzhou people. As it is easy to be cooked, it is called "cooked in one boil" in Fuzhou. It has also spread to areas outside of Fuzhou, such as Putian.
4. Taro mud
Betel nut taro boiled and mashed with jujubes, cherries, melon seeds, melon sugar, sugar, cinnamon and cooked lard and other auxiliary materials made. Taro puree in the top grade called "Taiji taro puree" and "eight treasures taro puree". Because of the lard cover, made to look like cold food, actually hot food. In the banquet often before the end of the dessert as a dessert launched. Fujian eastern coastal areas have the custom of doing taro mud. In particular, Fuzhou taro paste is the most famous, is a typical sweet food in Fuzhou. It is said in Fuzhou that Lin Zexu, the patriotic hero of Fuzhou, made a fool of himself when he "feasted" on foreigners in Guangzhou with his hometown's taro puree, which made him burn his mouth and make a fool of himself. East Fujian Fuding produced a good variety of large betel nut taro made of taro mud, delicate texture, known as the best.
5. light cake
Also known as "Zhendong cake", its origin has a history. On September 27 of the lunar calendar in the 41st year of the Ming Dynasty (1562), Qi Jiguang, a national hero in the fight against Japanese invasion, led his troops to chase and destroy the Japanese invaders to Niutian (now Longtian) in Fuqing. In order to minimize the cooking time, Qi Jiguang arranged each battalion to bake moxibustion with charcoal fire and made two kinds of round cakes with flour. A small and dry; a large and fluffy, slightly sweet flavor. Both the center of a small hole, with a rope string back on the body, easy for soldiers to carry as temporary dry food. Since it can be used anywhere to fill up the hunger, it enhances the mobility of the team and contributes to the pacification of the Japanese. Since then, in order to commemorate Qi Gong, Fuqing and Fuzhou, Minqing and other places people copy these two kinds of round cake, the former is called "light cake", the latter is called "zhengdong cake". After someone added sesame on the light cake, became "sesame light cake", also known as "Fuqing cake". Fuqing area every Qingming, with it as a sacrifice. At the beginning of summer, children will imitate the image of various birds and animals made of light cake hanging around their necks, chasing and playing, adding festive atmosphere. The light cake will be broken open, sandwiched into leeks, fresh razor clams, bamboo shoots, seaweed, etc., that is, "savory cake"; such as adding sugar is "sweet cake". The old generation of Fuzhou people if you remember the old days, "mention (moss) vegetable cake, spicy vegetable cake, lard residue clip my Fuqing cake" hawking, doubly friendly. In the old days, these hawkers head "small store", small and chic, left and right sub-book "smell a taste of three palms, know the flavor of ten steps nine back," a small association, which is placed in the sweet sauce, hot sauce and so on. Foreigners walking through Fuqing, overseas Chinese compatriots returning home to their relatives, but also to buy a string of taste.
Fuan in eastern Fujian also produces light cake, the city Banzhong village of light cake is very famous. Near the local light cake store, every stall with bean sprouts, because the light cake sandwiched between bean sprouts filled with Fuan flavor snacks.
6. Line Noodle
Take high-quality flour with salt and other auxiliary materials refined, white color, fine lines, texture soft, not paste the soup, fragrant and delicious. There are two ways to eat: one for the soup noodles, that is, the noodles into the boiling water to cook for one or two minutes, the color change that is fished out, add pre-cooked spices, such as shredded meat, fried eggs, mushrooms, cauliflower, greens, and so on, and then adjusted to the broth (broth, chicken broth, etc.) can be eaten; the second is a cold noodle, the same method of cooking, but fished out without the spices, but only the right amount of sesame oil, monosodium glutamate, red wine, and so on, the flavor is unique.
Fuzhou thread noodles can be pulled apart up to 180 centimeters in length, fine only 0.6 to 0.7 millimeters in diameter, pulling the noodles on the head of the red thread, because the thread noodles are the longest noodles in the noodle category, also known as the "long noodles" and "longevity of the noodles". Because of the harmony between "long noodles" and "long life" in Fuzhou dialect, Fuzhou people also call it "long life".
In Fuzhou, thread noodles are widely loved by the public, and on the first day of the Lunar New Year, people have to eat a bowl of thread noodles to wish for a long and healthy life. Line noodles also have the following aliases: birthday to send line noodles called "birthday noodles", women's labor and delivery in the month of birth to its main food, accompanied by egg wine, chicken soup and called "birth noodles", the wedding engagement of the man to send the woman's home is called "happy face", far away from home to return to the family.
7. Kuey Teow
Mainly glutinous rice ground into pulp, after production, relying on sugar, peanuts, bean paste, oil and other condiments and become. Seasonal and festival customs vary and are divided into 4 main categories. ?1) for the round, inside the virtual and solid, deep-fried or flow rolled powder into, such as oil? The oil is used to make the dough, and the dough is rolled to make the dough. Hold roll? Outside the roll on the mix of bean flour, black sesame and sugar, it is appropriate to eat while kneading. 2) shape flat round, thin skin filling, or steamed, or fried, such as glutinous rice? The most popular types are glutinous rice, shredded vegetables, bean paste, and bean curd. The food is made of glutinous rice, shredded vegetables, and bean paste. 3) Kuey teow is triangular, quadrangular, diamond-shaped, mainly steamed, but also deep-fried, such as taro kuey teow, Jiuzhong kuey teow, round-grained rice, white eight kuey teow, sugar kuey teow, and so on. 4) Cakes are round or triangular in shape, fluffy and elastic, mainly steamed, such as jian gao, baifa gao and water chestnut gao. Kueh kueh is mostly sweet, but there are also peanut kueh, salty stuffed kueh kueh, etc. which are savory varieties.
8. Spring rolls
Fuzhou folk snacks. Commonly known as spring pancakes, the selection of fine powder fried, skin as thin as a cicada wing, "cake can reflect the word", light and thin. Filling selection of tender bean sprouts, accompanied by leeks, bamboo shoots, shredded meat, dried tofu slices, etc., fried ready to roll. When eating, choose to spread the pancake, take the filling, first roll one side, the two ends of the cover tightly, and then rolled into strips, can be imported. If the spring rolls into the frying pan, fish up into deep-fried spring rolls, commonly known as deep-fried spring. In recent years, there are "mini spring rolls" on the market, that is, has been made into spring pancakes, purchased back to deep-frying, especially convenient.
9. Meatballs
Selected potato flour, white taro, fat meat as raw materials, mixing brown sugar, accompanied by five-spice powder, and some add sesame, tofu skin, etc., made of adhesive, placed in a paved with lotus leaf steamer cooked. With a knife cut into square or diamond-shaped, fried and eat; also round, into the steamer, intentionally pinched into a ball, cooked and eaten. Sweet and savory, oil but not greasy. Folk steamed during the Spring Festival; the market to "Mujin meatballs" as a brand name, unique flavor.
10.
"烰" (sound pu), Fuzhou dialect, with a large number of fried food called "烰". "烰油米时" has a bright golden color, separated from the skin and filling, crispy outside, sweet and soft inside. Glutinous rice is washed and soaked for 4-6 hours, then ground into water-ground flour dough. Brown sugar is boiled with water to make syrup, and the residue is removed for use. Add sugar syrup and refined salt to make bean paste filling. Glutinous rice flour dough into the syrup, repeated kneading and made into? Billet. Use? Billet wrapped with bean paste filling, become oil billet, face paste peanut kernel 1 into. Put the raw dough into a frying pan. Put the billet into the frying pan, gently turn with an iron spoon, and wait for the oil? The skin is brightly swollen like a ball, the color is burnt, you can fish up and drain the oil.
11. oyster cake
"Oyster cake" flat round, yellow color, shell crisp, taste beautiful, is one of the Fuzhou people commonly used breakfast, popular for hundreds of years. Finished product skin crispy, filling delicious, golden color. Rice, soybeans, respectively, soaked in water for 3-4 hours, mixed with water and ground into a thick pulp, add refined salt and stir to be used. Pork minced into a meat filling, green onions cut into beads, with soy sauce into the filling, oyster meat washed, drained. Heat a special iron spoon in oil, take half a tablespoon of slurry and pour it into the hot spoon, put the meat filling and oysters on the rice slurry, cover it with another tablespoon of rice slurry, put it into the frying pan, deep fry it until the surface of the cake is golden brown, fish it out and drain the oil.
12. Cheonpyeonggok
Cheonpyeonggok is a dessert made of medium gluten flour. It is beautifully layered, soft and moist with oil, and melts in the mouth. Add yeast, sugar, water and flour into a dough, molasses for about 2 hours, add alkaline water and then knead well. Cut fat meat into cubes and put it into a soup pot, cook it over high heat, then cut it into fine fat meat cubes. Grind the flour into thin sheet, fold it, sprinkle 1 layer of fat meat on one side, and then sprinkle 1 layer of sugar to form 1 layer of filling, and then 4 layers of 3 layers of filling can be obtained by the same method. Thousand pages of cake is generally made into 8 layers ~ 12 layers of cake into the steamer, steamed with high fire, removed into a square or diamond, that is, into.