Xiamen snacks are an important part of Xiamen's food customs. This is not only because Xiamen snacks reflect the imagination and creativity of Xiamen people. Its variety is rich and diverse, which is rare in China; Not only because Xiamen snacks are unique and unforgettable; And for Xiamen people, snacks can be snacks, meals and even banquets. There is no one in Xiamen who doesn't eat snacks. It has been deeply dissolved in Xiamen people's dietary customs and has become a preference, a habit and a folk custom. For Xiamen people, the "roasted meat dumplings" sold in the street at night and the fried beans with "smelly ten" (acetylene) lamps riding downstairs by the roadside are unforgettable impressions of their hometown. It can be said that if you don't understand the snacks in Xiamen, you can't understand not only the eating customs in Xiamen, but also the people in Xiamen. According to the survey of Xiamen Folklore Society in recent years, there are about 200 kinds of snacks in Xiamen, and there are more than 2,600 stalls, restaurants and restaurants that make and sell snacks on the island alone, not counting the numerous mobile vendors that appear after dusk. Such a huge number, only the most representative snacks can be selected, and the most famous stalls and restaurants can be briefly introduced. The most famous and popular snacks in Xiamen are: Frozen bamboo shoots, roasted meat dumplings, spiced, taro buns, leek boxes, taro dates, octopus, onions, marinated beans, marinated ducks, oyster porridge, batter, fried dates, tied feet, cakes, sugar and scallion cakes, pancakes, satay noodles, fish balls, fried oysters, sesame seeds, tribute squid and "fried". Frozen bamboo shoots are made of a kind of invertebrate mollusk "earth ball" that grows on the beach. Crystal clear, elastic, tender, crisp, fresh, sweet and refreshing, especially with various seasonings, the flavor is unique. It is said that the "black mound" for making frozen bamboo shoots is only produced in the coastal beaches of Xiamen, Haicang and Anhai, and the quality produced in Gubai Port of Xiamen is the best. Unfortunately, land reclamation is no longer a port, and now frozen bamboo shoots only rely on Gaopu, Haicang and Anhai to provide raw materials. Five spices are also extremely delicious. It uses a special kind of bean skin, wrapped in chopped lean meat, water chestnut, onion and so on. Wrap it into strips like spring cakes, then put it down in the oil pan and fry it until it is brown, cut it into several sections and eat it with seasoning. It is fragrant, crisp, crisp and fresh. Oyster frying is to choose the "pearl shell" with black ears and white belly (the stronger the contrast between black and white, the fresher the description), mix with green garlic, leek and sweet potato powder, spread it in an oil pan and fry it thoroughly on both sides. Note that after cooking, spread out the scattered eggs and fry them together. Sprinkle some pepper after cooking, put some coriander leaves, dip mustard and hot sauce when eating, and it will be delicious, so that even the tongue will swallow it. The main ingredient of shrimp noodles is shrimp noodles, but the beauty is not shrimp noodles, but soup. First, shell the shrimp, put it in water and cook it, then pick it up and cook it with this soup. After boiling for the first time, filter out the shrimps, mash them, mix them with rock sugar and cook them again. Then the pork bone soup left on the dining table is sprinkled with chopped green onion and garlic to become the head of shrimp noodle soup. When eating, stir the noodles until they are cooked. Put a few cooked shrimp and pork slices in a bowl, add a spoonful of scallion oil and a little garlic paste, then scoop in the cooked shrimp soup and sprinkle with pepper. Delicious and unforgettable. Sugar and scallion cakes used to be sold by many vendors carrying burdens along the street, but now they are only available in "good smell" restaurants. It is made of a special small spring pancake skin with a diameter of about five or six centimeters, wrapped with a small piece of special refined oil onion sugar, sour radish, onion, garlic, hot sauce and mango. After the entrance, everything is sweet, sour, spicy and salty, and the appetite is greatly increased. Satay noodles are the most popular snacks in Xiamen today, which can be found almost everywhere, whether in downtown areas or deep alleys. The beauty of Satay's noodles is also in the soup. Good satay noodle soup is pig bone soup with satay hot sauce, peanut butter and so on. It is fresh, spicy and has a unique taste. Taro paste, taro jujube and taro steamed buns are made by steaming betel nut taro, mashing it into mud, and then wrapping it with meat and bamboo shoots. Steamed in a steamer to make taro buns. Nothing, just add sugar, knead it into granules like dates, and then fry it, which is taro dates. If you add sugar and fry it in oil, it will become taro paste. After the taro is cooked, the surface is oily and will not smoke quickly, but it is very hot inside. If you don't know the details, you will suffer. There is also salted taro paste, such as the "fragrant paste delicacy" of Nanputuo vegetarian dishes, which is to wrap apple paste in various dishes, steam the whole dish or bowl, and sprinkle some crispy and delicious shredded vegetables on the side, which is very delicious. The kung fu of oyster porridge or crab porridge is that rice should be "clean" and can't be cooked. Mainly drink porridge soup. Traditionally, snacks are always associated with the names of the most popular shops or stall owners, such as peanut soup in Huangzehe, roast pork with a fragrant smell, fish ball farms with "touching" and "delicious", shrimp noodles with "Zhang Ji", beautiful pancakes for treating my sister in Guanai, oysters fried by Uncle Cheng in Siming North Road, and spiced fried by Chen Hanyi in Ershe Temple. Over time, there are not many old brands that survived decades ago. But rising stars emerge one after another. Especially since the 1980s, the Eight Immortals have crossed the ocean, showing their magical powers and pushing snacks to a new climax. One trend is to feast on popular snacks, represented by "delicious" restaurants.