1. Lotus Salmon 2. Erzhong Pork Tendon 3. Wenhua Palace Fried Noodles with Fried Liangpi, Zhuyufang 4. Kuangda Fried Chicken Legs 5. Department Store Potato Flour 6. Thirteenth Middle Salmon 7. Tianqiaodong Boiled Skewers 8.

Yipinpiaoxiang 9. Squid near the lighthouse When talking about Fuqing’s special snacks, most people will think of Fuqing fish balls.

The shell of Fuqing fish balls is fine and elastic, making it smooth and plump to eat, and it is even more delicious with fillings.

Legend has it that a businessman went out to do business on a boat. Due to a typhoon, the boat took refuge in the harbor and ran aground. He waited for repairs before sailing again.

On the ship, fish was eaten every day. The merchant was tired of eating and felt nauseous from the fishy smell.

Seeing this, the boatman mixed some of the only potato starch on the boat with fish cut into long strips and cooked it in a pot. The fish was much more delicious than before, but the merchant still found it difficult to swallow.

The boatman further removed the bones from the fish, chopped it into surimi, mixed in potato starch, stirred it evenly and cooked it in a pot. It was indeed delicious, smooth in the mouth and had a unique flavor.

Later, the merchant's business failed and he opened a "fish ball" shop.

Since then, fish balls have been passed down.

Preparation method: Remove the bones and chop (or mince) fresh fish (preferably eels and sharks) into puree, add water, refined salt and an appropriate amount of MSG, pour it into a plate and stir vigorously for about 15 minutes, until the fish soup can float on the water.

Stop, add dry starch and stir vigorously until it becomes sticky.

Chop the pork belly into meat sauce, cut the dried shrimps into rice, and cut the green onions into fine pieces. Put them all into a container, add soy sauce, etc. and stir to form a filling. Knead the filling into small rounds of uniform size and set aside.

Then take the fish soup paste with your left hand and spread it on the palm of your hand. Take a small round spoon with your right hand to take the filling and put it in the middle of the fish soup. Put the five fingers of your left hand together to wrap the filling in the middle. Then take the fish soup from the round hole formed by the thumb and index finger.

Squeeze it out, scoop it out with a small round spoon and put it into a basin of clean water.

Cook in batches and then scoop into soup bowls for consumption.