Whenever the night falls, Fuzhou's Zhongzhou Island, Taijiang Pedestrian Street where neon lights flashing, many stalls and vendors pushing a car, walking along the streets and alleys to sell special snacks, a variety of different scents wafting in the air.

In Fuzhou snacks, Jianou light cake is the "leader of the big brother". The origin of the light cake is inseparable from the history of the Qi family army against Japanese invaders. When the Qi family army was fighting against the Japanese invaders in a difficult period, the local people made a kind of round cake with a radius of about three or four centimeters with flour, water and sesame seeds and gave it to the army. Because of this story, the light cake became famous. The famous traveler Marco Polo made a slight modification on the light cake and made it into the present western food - pizza. Fish ball is also a favorite snack of Fuzhou people. The fish ball is made of fresh fish and pork, and the soup is full of juice when you bite into it, and the aroma of meat and fish will make you savor the taste of fish. Fuzhou's authentic fishballs have a thin, elastic shell, a lot of meat and soup, and a little bit of balsamic vinegar and pepper, which makes the flavor unforgettable.

While I'm an "old Fuzhou", I've never eaten the authentic pot side of the paste, and only a few months ago did I really get addicted to it. I came to the first traffic circle under a snack bar, although the time is still early, but the store has long been as a tide of people. The old Fuzhou people were waiting for this specialty. In the kitchen, the chubby owner speaks in authentic Fuzhou, and occasionally speaks out of the door to solicit business. I ordered a seafood pot side paste, while eating and listening to the boss lady to talk about how to make pot side paste. It turns out that it is made from sheets of noodles, added with seafood, pepper, mushrooms, green onions and garlic, and then put into a pot, and when the water boils, the batter is quickly picked up. The owner's wife said that because of its thin and curly skin, clear soup, and delicious flavor, it was once known throughout the city. I gently scooped up a spoonful into the mouth, a strong seafood flavor instantly overflowed in the mouth, light noodles fused with the strong seafood, chewing on the mouth with a kind of sticky, warm feeling.

In Fuzhou, as long as you have the heart to see, the stalls in the pot there are fried golden, crispy oyster cake, Qingxiangju fluffy steamed buns, small and delicate flat meat and so on. From time to time, the vendors stirred the food in the pot and shouted at the top of their lungs. In the night like a flower, the smell of snacks in the air around.