Fuzhou's famous dishes include Buddha jumps over the wall, lychee meat, drunken pork ribs, eight treasures of the book of fish, chicken mushrooms and fish lips, pipa shrimp, and lotus bags of shark's fin. To eat Buddha jumps over the wall and other traditional famous dishes, you have to go to Juchunyuan.

Traditional snacks include: fish ball, taro paste, pot side paste, taro fruit, nine-layer fruit, light cake, meat floss, scallion and meat cake, bird's skin, thread noodles and spring rolls. In the "Taste in Taste" snack bar, you can taste all kinds of Fuzhou's traditional famous snacks. However, the most popular snack bar in Fuzhou is Shaxian Snacks, which is the name of a place in Fujian Province and was brought by the people there, mainly dealing with noodles, stewed pots, fish balls, wontons and various kinds of marinated flavors. This kind of snack store has a small front, but it is a good place that you can't miss to taste when traveling in Fuzhou.

Fuzhou is also famous for its vegetarian dishes, which are made of gluten, tofu skin, tofu tendon, asparagus, mushrooms, fungus and other plant foods, which are skillfully processed and cooked in a way that tastes very good. Many temples in Fuzhou and Laikan operate vegetarian dishes, with the vegetarian dishes of Yongquan Temple in Gushan being the most famous. The famous vegetarian dishes are: "South China Sea Golden Lotus", "Half Moon Sinking River", "Stone Drum Three Fresh Foods", "Three Shreds of Yongquan" and so on. More than 30 kinds of.

Scallion Meat Cake

Scallion Meat Cake is a traditional snack in Fuzhou. It is a kind of oven-baked pastry made of flour as the main ingredient and pork fat, scallion and raw sesame as the supplementary ingredients. Practice is: knead the flour into the crust, fat meat with white soy sauce, monosodium glutamate, refined salt, five-spice powder or pepper, pepper and other condiments marinated into the filling, stuffed into the filling a large handful of green onions, cake surface sprinkled with raw sesame, paste oven baked.

Traditional snacks in Fuzhou, there is another called dried shrimp patties, similar to the method of preparation and onion patties, the same shape and size with the light cake, plus dried shrimp crumbles, diced meat, salt and pepper as a filling, baked in the oven and made of crispy, has a history of three or four hundred years.

Light Cake

Light Cake is baked with flour and a little salt, about 6 centimeters in diameter, with a hole in the middle, crispy and tasty, is one of the traditional snacks loved by the people of Fuzhou.

There is another type of light cake, that is, change the salt to sugar, the shape is also twice as big as the salty cake, known as "Zhendong cake". However, the names of both "light" and "zhengdong" cakes are related to the legend of Qi Jiguang, who entered Fujian to fight against Japanese invasion.

The light cake is very popular among Fuzhou people. Ancient literati like to eat light cake, those who went to the capital to catch the examination when passing through Fuzhou, have to buy a lot of light cake as a dry food on the way, over time, ate a lot of light cake has become a measure of the degree of the students with the degree of synonym. Nowadays, Fuzhou people eat light cake, there are many tricks. There will be fried dry seaweed in the cake with hot and sour spices in the moss cake, mustard hearts in the cake in the spicy vegetable cake, there will be rice flour meat in the cake in the meat cake, and so on. Before the light cake belongs to the street food, do not get into the hall of shame, now Fuzhou people feast table also put on the light cake. When Fuzhou people invite guests from afar to taste the light cake, they are proud to introduce the legend of the light cake to the guests.

Oyster Cake

The traditional snack of Fuzhou is made by wrapping oyster meat, lean pork and celery with rice and soybean flour. The finished product is round, the color is golden, the shell is crispy, the filling is delicious, taste meat. Most of the people in Fuzhou oyster cake as a small dish under the porridge, if eaten with the Dingbian paste is better flavor.

This kind of snacks are available on the street stalls.

Drunken Chicken with Red Dregs

Drunken chicken with red dregs is a traditional dish in Fuzhou. The method of preparation is to select the white tender chicken in a pot of water with a slight fire (water shall not boil) boiled through, cooled, cut into pieces and marinated. Drunken juice system is a mixture of monosodium glutamate, refined salt, red糟, five-spice powder, shaoxing wine, sugar, chicken broth mixed and stirred into. The color of this dish is red and white, soft and tender, sweet and sour, meat thick and fresh.

Fo jumps over the wall

Fuzhou's traditional dish, with a history of more than 100 years, was developed by Zheng Chunfa, the owner of Juchunyuan Restaurant. The dish combines a variety of mountain treasures and seafood, and is simmered with more than 20 kinds of raw materials, such as shark's fin, sea cucumber, chicken, hoof tendon, dried scallop, shiitake mushrooms and abalone, etc. It is made with strict cooking procedures, high nutritional value, mellow aroma and rich flavor, and meat but not greasy.

The Buddha Jumps Over the Wall at Juchunyuan Cuisine is the most famous, but the dish is more expensive, usually costing 300 yuan per cup for a single serving.

Attachment: the origin of Buddha jumped over the wall

It is said that when a few artists came to Polychunyuan poetry, the owner of Zheng Chun sent on an altar of personally made a good dish, altar cover uncovered, full of meat incense, artists are not clapping their hands, chanting: "altar open meat aroma wafting the four neighbors, the Buddha heard the abandonment of Zen jumped over the wall," and the dish is thus named.

The chicken is a very popular dish.

Chicken velvet fish lips

Chicken velvet fish lips is a traditional dish in Fuzhou, to the seafood in the rare fish lips after fishy plus Shaoxing wine marinade drunk, with the back of the knife will be chopped into mushy chicken breast, burned into the chicken velvet soup, into the fish lips baking and braising, sprinkled with chopped ham that is to become. This dish is white in color, the lips of the fish are soft and glutinous, rich in gelatin, chicken mash is fragrant and mellow, taste fresh and refreshing, it is a must-have dish in the high-level banquets.

Lychee Pork

The traditional dish of Fuzhou has a history of two to three hundred years. It is made of lean pork imitating the shape of lychee. The lean pork is graved with a cross-shaped knife and cut into diagonal pieces. The depth and width of the graver are even and appropriate, and after deep-frying, the meat is rolled up into a lychee shape and seasoned with tomato sauce, balsamic vinegar, sugar, soy sauce and other seasonings.

This dish is generally available in restaurants.

Spring Rolls

Spring rolls, also known as spring cakes and pancakes, are a popular traditional snack in Fuzhou with a long history. It is said that there was a scholar in Fuzhou during the Song Dynasty, who studied all day long in order to study for the exam and often neglected his sleep and food. His wife advised him three times and useless, thought of a way: the rice ground into a pancake, with vegetables and meat as the filling, wrapped into a roll, both as a meal, but also as a dish. This snack was later named spring rolls, and gradually popular in urban and rural areas. Fuzhou people often eat during the Spring Festival, as common as the northern festival dumplings. Cai Xiang once wrote a poem in praise of it, saying: "Spring plate food thinking of three nine".

Now the spring roll skin has changed to flour, filling is generally used with bean sprouts, leeks, dried tofu, some also put on the shredded meat, bamboo shoots, green onions, etc., the more advanced spring rolls with shredded chicken or oysters, shrimp, mushrooms, leeks, etc. made. Spring rolls are deep-fried in oil over a low flame until golden brown and crispy on the outside and burning on the inside, also known as "deep-fried spring".

Seven-Star Fish Balls

Seven-Star Fish Balls are a kind of dumplings that originated in the early Qing Dynasty. It is called "Seven Star Fish Balls" because it floats on the surface of the soup after cooking, and it floats and sinks differently, just like the stars swinging in the space, so it is called "Seven Star Fish Balls". Eel, shark or freshwater fish are minced and stirred with sweet potato flour (starch), and then wrapped with fillings such as lean pork or shrimp. The skin is thin and even, the color is white and crystal bright, the food is smooth and crisp, the soup meat is fragrant and not greasy.

This food can be eaten in the general snack bar.

Yanpi

Yanpi is a thin slice made of minced meat and sweet potato flour, also known as meat yanpi, created in the late Qing Dynasty during the reign of Emperor Guangxu, with a white color and fragrance, smooth, fine and moist, crunchy and refreshing, which can be cut into julienne and cooked, and it is a unique snack in Fuzhou. The dried bird's skin can be stored for a long time and is a good gift for friends and relatives. Swallow skin can be bought in food stores. In addition, it can be made into many famous dishes and flavorful snacks, such as Taiping Bird's Nest.

Attachment: Bird's Nest

Fresh fish, pork, dried shrimp and celery stems are chopped into stuffing, and the dry bird's nest skin cut into two-inch square pieces is wrapped around the stuffing and pinched tightly in the middle waist of the bird's nest skin, so that the edges are naturally curved into the shape of a spring flower, which is also known as "small spring". After steaming into the boiling water, it is then stirred into the seaweed, celery rice, shrimp oil and other condiments and duck eggs*** cooking, that is, it becomes a must-have dish for the New Year's festivals or celebrations in Fuzhou - Taiping Bird's Nest. It is favored by Fuzhou people because of its meaning of peace and good fortune.

Taro Mud

The traditional sweet food of Minlai is made by steaming taro and pressing it into mud with a knife plate, adding sugar, eggs, cooked lard and water and mixing them well, then steaming it for one hour on a cage over a high flame, dripping it with cooked oil and sprinkling it with finely chopped jujubes, melons, cherries and melon candies, etc. It is ready. This dish is fragrant and sweet, delicate and delicious. Taro puree is a common dish in Fuzhou banquets, whenever the banquet is near the end, the last "finale" dish, usually taro puree. This dessert is also available in general restaurants.

Attachment: the origin of taro puree

It is said that in 1839, Lin Zexu to Guangzhou anti-smoking, Britain, Germany, the United States, Russia and other consulates in order to taunt the Chinese officials, prepared a Western-style dinner banquet Lin Zexu, trying to make Lin Zexu in the eating of ice cream make a fool of himself. Afterwards, Lin Zexu also prepare banquet back to invite, a few cold dishes after, up taro puree. Taro puree looks like gazpacho at first glance, but in fact it is very hot. Foreigners do not know, scooped up to eat, the results were hot and wu wu straight call.