Tongli Pork Yan is a traditional local delicacy in Fuzhou, Fujian, belonging to the Fujian cuisine.

The charm of Tongli meat swallow lies in its unique flavor and rich cultural connotation.

In Fuzhou, there is a saying that you will never tire of eating Tongli meat swallow.

Meat swallows also have rich cultural connotations. Swallows mean family prosperity and reunion, so meat swallows are always eaten when gatherings with relatives and friends during festivals. Therefore, there is a saying in Fuzhou that there is no feast without swallows and no adulthood without swallows.

Pork swallow is still a homesick dish. Fuzhou people feel as if they have returned to their hometown no matter where they go as long as they can eat pork swallow.

Tongli Rouyan Old Shop was founded in the second year of Guangxu of the Qing Dynasty (1876) and has been passed down for five generations. It is a time-honored Chinese brand in Fuzhou that has been manufacturing and selling swallow skins for more than 130 years.

The meat swallow is the finest specialty of Fuzhou, which is unparalleled in the country and unique in China.

Tongli Bian Pork Yan, which everyone will never tire of eating, is the advertising slogan that Boss Chen keeps talking about.

This theory is spread in the streets of Fuzhou.

Fuzhou people usually boil meat swallows with duck eggs to symbolize peace, while duck eggs represent peace. Therefore, meat swallows are also called "peaceful swallows" and are a famous festive dish in Fuzhou customs.

Meat swallow is made by using a wooden stick to beat lean pork leg meat into a puree, add an appropriate amount of sweet potato starch, roll it into paper-thin pieces, cut it into three-inch square pieces, wrap it with meat filling, and make it into dumplings or large dumplings.

Wonton shape, cooked and eaten with soup.

Because the skin is made of meat and the filling is also meat, the meat swallow is commonly known as meat wrapped in meat.

According to legend, as early as the Jiajing period of the Ming Dynasty, there was a royal censor in Pucheng County, Fujian Province who retired from old age and returned to his hometown. He lived in a mountainous area and felt bland after eating too many mountain delicacies.

So, his chef took the lean pork leg, beat it into a paste with a wooden stick, mixed it with an appropriate amount of sweet potato flour, rolled it into paper-thin pieces, cut it into three-inch square pieces, wrapped it with meat filling, and made

It can be eaten as a flat dish, cooked and served with soup.

When the Master Yushi ate it, he felt it was smooth, tender, crisp, and fragrant. He exclaimed that it was wonderful and asked what kind of snack it was. The chef said flat meat swallow because it looked like a flying swallow.

Hou Bianrou Yan is boiled together with duck eggs, because in Fuzhou dialect, duck eggs are homophones for Yaluan and Yalang, which means peace, and there is also the saying of Taiping Yan.

For more than a hundred years, the Chen family has strictly adhered to the ancestral precepts to make swallow skin. For pork, the fine meat from the hind legs must be selected, and it is paired with the best sweet potato powder. The ratio of meat to powder is just right.

It is hand-made through fine and complicated processes. It is as thin as white paper, its color is like jade, its taste is soft and tender, tough and strong.

At the same time, Tongli always follows the principle of small profits but quick turnover, and the prices on holidays are the same as on weekdays.

It is this almost pedantic business experience that makes the old shop famous all over the world. The swallow skin is exported to Beijing, Shanghai, Hong Kong, Taiwan and Southeast Asia.

In the past, only dignitaries and officials could afford Tongli Pork Yan, and ordinary people could only buy and taste it during the New Year and festivals. Now it has become a very popular food.

In order to adapt to new needs, Tongli Rouyan has made many innovations in varieties, packaging and business methods while maintaining traditional crafts such as pure hand-making.

Today, Tongli has stepped out of Nanhou Ancient Street and opened new branches in Rongcheng Food Street and Yuanhongcheng Food World.

Chen Junfan keeps up with the times, adapts to popular tastes, develops new products, and promotes swallow skin to the whole country and even the world. Chen Junfan never changes his mind.

His family will use the flying mallet to pass on the exquisite craftsmanship passed down from their ancestors in Fuzhou, mallet by mallet.