Jinjiang Shenhu is an important fishing town. For thousands of years, fishermen in Shenzhen and Shanghai who deal with the sea have made many famous delicacies with fish as raw materials. There is an old street at the mouth of an palace at the junction of Nanchun and Houshan. As time goes by, you can't get rid of the flavor food in the small street. Walking along the slippery stone road in the side street, the most distinctive thing is the local snacks. Some have a small spoon, others have a small bowl and enjoy it. Snacks such as fish balls, fish soup, fish rolls and pot rice are not only famous locally, but also in many towns in southern Fujian, as long as the signs of Shenzhen and Shanghai are put up, the business is always very prosperous. These famous snacks not only choose fine ingredients, but also pay attention to workmanship. Fish balls are very particular about making fish balls. The same fish meat and clear powder can't taste fresh and tender until they are stirred for a while. Deep-Shanghai fish balls are made of eel, salted fish, sensitive fish and mackerel, etc. When they are made, the fish heads and internal organs are removed, and then the fish are picked off with a sharp knife, and mixed with the above-mentioned sweet potato powder, refined salt, garlic paste and other seasonings and water. It is necessary to pay attention to the effort to stir the hands. Then knead into small balls and put them in a boiling pot. When the water balls float up, fish them up. Shenhu Shuiwan is white in color, tender but not rotten, extremely elastic, fragrant and refreshing, not fishy and not greasy. It is cooked with meat and bone soup, with elegant color and fragrant smell, and is a flavor dish in the banquet. No wonder some overseas Chinese, who have been away for decades, are eager to buy fish balls at the entrance of an palace as soon as they come back, and they are still chanting: If they fall to the ground, they will jump up. After frying oyster in beginning of winter, oysters (sea oysters) are getting fatter, especially when winter rains come, which is the annual oyster harvest season. In Shenzhen and Shanghai, people are particularly fond of oysters. It is said that oysters can tonify the kidney and improve eyesight, and they are delicious. They can be processed into various delicious snacks, such as oyster, oyster omelet and oyster soup oyster omelet, which are popular among adults and children. Relatives who return home overseas don't forget to cook oyster omelet at every banquet. Oyster Fried Oyster can be said to be a common dish cooked by every family in coastal areas, and the ingredients are basically the same, but the frying process and craft are different. Deep-Shanghai Oyster Soup is made of the best four-winged oysters, rinsed with clear water, cleaned of impurities and broken shells, filtered to dryness, finely chopped garlic and cabbage, mixed with sweet potato powder and water, and then mixed with the oysters to make a paste. When the raw materials are ready, the fire should be strong, and the shallow iron pot should use lard. Then, spread a layer of raw material book, fry until the first side is crisp and yellow, and turn it over and fry until the second side is eight points. The horse mackerel soup deep Shanghai soup road is famous at home and abroad, such as beef soup, oyster soup and horse mackerel soup. Among them, the horse mackerel soup is more famous, so some people say that even if they have never been to Shenzhen, they will organically connect visiting Shenzhen, visiting relatives and friends with tasting flavor snacks. Water pill soup and horse mackerel soup served at the food stall in Shenhu Street are also particularly famous, just suitable for tourists' hobbies! The mackerel soup is made of fresh mackerel. Clean the head by laparotomy, remove the midbone and both sides of mackerel, cut into thin slices, and then add some seasonings such as soy sauce and garlic paste. Before cooking, bring the water to a boil, and adjust the fire to a medium-low fire. Then, add a proper amount of clear powder to the marinated fish fillets and mix them evenly, and quickly cook them one by one until the cooking is finished. Turn the fire up quickly, add a proper amount of wet raw powder and seasoning spoon to mix them evenly after boiling, and stir them properly to serve. When eating, add chopped green onion oil. This dish is fresh and fragrant, delicious and fluid-producing, and it is not greasy to eat.