Seeing this name, the little friends who haven't eaten are still in the fog for a while, right? So today Xiaobian will take you to interpret this dish. Chongwu fish roll is a traditional specialty in southern Fujian, and it belongs to one of the top ten famous snacks in Quanzhou. Its main raw material is selected high-quality fish, among which mackerel, eel and shark are the best and high-quality fish rolls. The mouth is soft and crisp, and the teeth and cheeks are fragrant when chewing. There is neither fish nor fishy smell, and it has a unique fresh taste. Chongwu people go out to visit relatives and friends, and like to bring their specialty fish rolls to express their wishes. He won many awards in the competitions held in southern Fujian, and was deeply appreciated by the people in southern Fujian and tourists who came to Hui 'an for sightseeing.

First of all, let's talk about the history of this dish.

People who live by the sea are always risking their lives against the wind and waves. What people attach most importance to is a safe, smooth and successful reunion. As a result, a dish-fish rolls-appeared in Chongwu, Hui 'an seaside. In the early years in Chongwu area, besides the first course of wedding banquets, fish rolls were also served on holidays or family dinners, so housewives would make fish rolls, but the skill level and raw material quality were different.

There is a saying in Chongwu: "Going out is like throwing it away, and getting started is like picking it up." Most men here go out to sea for many years to make a living, and their work is extremely dangerous. Therefore, psychological reflection of pinning the hope of reunion can be seen everywhere in life customs. Among them, the most prominent thing is that the dishes served at the wedding banquet must be "round in head and round in tail". Fish roll is the first unique dish that must be served at the feast and home-cooked wedding banquet here, and it contains the meaning of wishing happiness and perfection.

Today's Chongwu ancient city is a summer resort that many tourists admire. Looking through the history books, we will find that it used to be a fortress for military strategists. Because the town is located in an important waterway, after the city was built in the early Ming Dynasty, officers and men were stationed there all the year round.

When stationed in the sea area, officers and men need to patrol the sea from time to time, and they should prepare enough rations before going out to sea every time. Although there are plenty of fish to eat in this area, due to the lack of effective refrigeration equipment, the fish caught each time can not be kept for many days, and the food supply often fails to keep up with the cruise time. In order to meet the needs of storing military food, the money stationed in the sea area at that time was stored for thousands of households, so the soldiers were allowed to fish the mackerel, which was a special product in the strait, remove the bones and take the meat, beat it into minced fish by hand, add sweet potato powder, add some auxiliary ingredients to adjust the taste, and steam it in rolls, so that the treated fish can be eaten at any time, greatly alleviating the dilemma of military food shortage. In this way, military dry food with regional characteristics was created, and its strip-shaped fish products became what locals commonly called "fish rolls".

Time flies, officers and men stationed in the sea area take root and multiply here. Although some descendants have changed from soldiers to civilians, people still follow the tradition of living by the sea. There are typhoons along the coast, and the wind and waves often destroy the mast and overturn the boat, which also makes local people pay special attention to "safe entry and exit, family reunion". Therefore, people improved the past "fish roll" of military provisions, and made it into two round strips, which were eaten in important worship and festivals, with the intention of "round head and round tail, long and long". Later, because of the beautiful implication contained in fish rolls, many people in Chongwu began to pay attention to the custom of "no roll is not a feast" in wedding banquets. Wedding banquets often start with a fish ball soup and end in a steamed fish roll, so as to wish the couple a happy life.

So how are delicious fish rolls made? The main raw material of authentic Chongwu fish roll is local high-quality fish, especially mackerel, eel and shark. During processing, the bones and internal organs are removed first, then the meat is carefully scraped and peeled with a sharp knife, and kneaded into a slurry by hand. When kneading, an appropriate amount of salt water is added, and finally, refined sweet potato powder (generally about 2 taels per catty of pure fish), egg white, minced pork, shallots and other seasonings are added, and the fish is stirred by hand to ferment. After being processed (whether it is qualified or not depends on the processor's touch, so the producer's level is the key to the quality), the fish paste is rolled into round bodies by hand and steamed in a steamer with strong fire, and its processing uniformity, fermentation degree and cooking temperature are extremely particular. Cooked fish rolls can be kept for several days to more than ten days, even longer in winter, and the shelf life can reach half a year if they are frozen in the refrigerator.

Edible method

1. Steaming: whole or cut into pieces and steamed in a steamer. (It is not recommended to eat the microwave oven, which will easily make the fish roll lose moisture and affect the taste.)

2. Cook soup: cut into small pieces or thin slices and cook with clear soup.

3. Frying: Cut into thin slices and fry in oil or a little oil.

4. Stir-fry: cut into thin slices or filaments and stir-fry, or mix with other ingredients.

5. Fish soup: The prepared fish paste is not made into fish rolls, but made into pills and soaked in boiling water. It is called fish balls or fish soup and is generally used for cooking soup.

Fish roll purchase

Chongwu has many professional factories producing Chongwu fish rolls, and there are also many small workshops. Because unscrupulous merchants use additives at will, the production environment is messy and harmful to people's health, consumers should carefully observe when purchasing food, and choose products produced by regular manufacturers with packaging, production date, shelf life, QS and license number logo (indicating QS certification) printed on the packaging.

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