"Fuzhou snacks" are an important part of Fuzhou cuisine, and its history and influence are as compelling as Fuzhou cuisine. Taiping swallows, Tai Chi taro paste, fish balls, etc. enjoy a high reputation. Taiwanese compatriots have a saying: "Fish balls, swallow balls, flat meat swallows, men and women of all ages will never tire of eating them." Produced by the Food Park of Fuzhou Catering (Group) Company in 1997 The "Bianrou Yan" and "Tai Chi Taro Paste" are recognized as "Chinese Famous Snacks" by the China Cuisine Association. There is a saying among the older generation of Fuzhou people: "Don't leave Fuzhou for seven or eight walks." This means that Fuzhou’s food is so delicious that locals can’t bear to leave. Fuzhou's snacks and famous snacks are unique in the province.

1. Fish balls

Fuzhou’s famous snack. Generally, fish meat such as eel and mackerel is mashed into a paste, mixed with high-quality potato starch as the skin, and meat, shrimp, etc. are used as fillings and shaped into balls. After cooking, soak in delicious stock, add chopped green onion, and float on the soup surface, called "Seven Star Fish Balls". It has the characteristics of white color, elastic texture, fragrant meat filling, refreshing taste, etc., and is well-known. It is said that this seven-star fish ball was created by a fisherwoman at sea and was learned by a businessman who went abroad to do business. After returning to Fuzhou, he followed the same method and opened a "Seven Star Snack Shop" to exclusively sell "fish ball soup". Later, a Juren who went to Beijing to take the exam came to the restaurant for dinner. After eating the fish balls, he was amazed and wrote a poem: "The stars are dotted in the night sky, and the sweet fragrance of jade dew attracts tourists. Although there is a drink for thousands of years in southern Xinjiang, it is rare for seven stars to refresh the poem's spleen." "The shop owner framed the poem on the shop hall. From then on, the shop was filled with customers and the business was booming. "Seven-star fish balls" got its name from this poem. Nowadays, there are fish ball stalls everywhere in the streets of Fuzhou. Changle, Fuqing and other places in suburban counties also have the custom of eating fish balls. In addition to shop sellers, there are also hawkers who walk around the streets and attract customers by tapping small bowls with spoons. As a local specialty, many outsiders enjoy eating fish balls when visiting Rong.

2. Taipingyan

Yanpi is made from selected lean meat from the hind legs of pigs. The tendons and periosteum are removed, cut into thin strips, and pounded into a paste with a wooden hammer. Add the potato starch sifted through a fine-hole silk sieve and an appropriate amount of water, stir repeatedly and press evenly until it becomes a hard base, then place it on a strip and roll it into thin slices. Apply a thin layer of potato starch, fold it, and dry it slightly to make fresh swallow skin. Continue to dry and become dry swallow skin. Generally, it will not deteriorate after being packaged for a year. Before stuffing, cut the swallow skin into about 2-inch square slices with a knife and set aside. The stuffing is made of lean pork, dried shrimps, water chestnuts, seaweed and other vegetables, chopped into a sauce, and then added with a little soy sauce and scallions for seasoning. Take square slices of swallow skin and wrap them into small flat sheets with a pomegranate-like appearance. Steam the swallow to make it. Fuzhou people often combine "flat meat swallow" with shelled duck eggs as a dish, because in Fuzhou dialect, "egg" is called "egg", and "duck egg" sounds like "pressure", and "pressure" means "chaos" will be safe. It means "Taiping Yan", so it is called "Taiping Yan". "Yan" has the same pronunciation as "Yan", so it is also called "Taiping Yan". "Taiping Yan" is a "big dish" at wedding banquets in Fuzhou. Firecrackers are fired when the banquet is served, and guests have to wait for the bride and groom or the elders to express their impromptu thanks before eating. The flat-roasted swallow is deeply loved by Taiwanese compatriots and overseas Chinese in Fuzhou. When you come to Fuzhou, you must take the swallow skin back as a gift to your relatives and friends.

3. Pot side paste

It is called "pot side paste" or "pot side". It is a unique snack in Fuzhou. Guobian paste shops in other places such as Shanghai, Taiwan, Hong Kong and other places are almost all opened by Fuzhou people. The main ingredient is rice milk. After the soup is boiled, pour the rice milk on the side of the pot. After it is slightly dry, scrape it into the pot with a spatula, and mix it with chicken and duck liver mixed, dried shrimp, dried cuttlefish, shiitake mushrooms, day lily and other ingredients. The cooked soup is synthesized. It is characterized by thin and rolled noodles, clear and not mushy soup, and delicious taste. In the old days, when people in Nantai and Xiadu areas of Fuzhou "welcome the king" (earth god) in March, every household would make pot rim paste. Pot side paste is still a familiar and favorite breakfast for Fuzhou people. Because the edges of the pot are easy to cook, there is a saying in Fuzhou that "the edges of the pot are cooked as soon as they are cooked." Pot side paste has also spread to areas outside Fuzhou, such as Putian.

4. Taro puree

It is made from cooked and mashed betel nut taro and added with auxiliary ingredients such as red dates, cherries, melon seeds, winter melon sugar, white sugar, osmanthus and cooked lard. The top grades of taro paste are called "Tai Chi taro paste" and "Babao taro paste". Because the lard is covered in lard, it appears to be eaten cold but is actually eaten hot. At banquets, it is often served as a dessert before the banquet ends. The custom of making taro paste is common in the coastal areas of eastern Fujian. Among them, Fuzhou taro paste is the most famous and is a typical sweet in Fuzhou. There is a popular legend in Fuzhou that Lin Zexu, a patriotic hero from Fuzhou, once "entertained" foreigners with hometown-style taro paste in Guangzhou, causing them to burn their lips and make them look embarrassed. The taro paste made from the high-quality betel nut taro produced in Fuding, East Fujian, has a delicate texture and is unparalleled.

5. Guang Cake

Also known as "Zhengdong Cake", there is a story about its origin. On the 27th day of the ninth lunar month in the 41st year of Jiajing reign in the Ming Dynasty (1562), Qi Jiguang, the anti-Japanese national hero, led his troops to pursue and annihilate the Japanese pirates to Niutian (now Longtian), Fuqing. In order to reduce cooking time, Qi Jiguang arranged for each camp to bake two kinds of round cakes made of flour over charcoal fire. One is small and dry; one is large, fluffy and slightly sweet. A small hole was punched in the middle of both of them, and they were carried on the body with a rope, making it easier for soldiers to carry them as temporary dry food. Because it can satisfy hunger anywhere, it enhances the mobility of the team and contributes to the pacification of Japan. After that, in order to commemorate Qi Gong, people in Fuqing, Fuzhou, Minqing and other places imitated these two round cakes. The former was called "Guang Cake" and the latter was called "Zhengdong Cake". Later, someone added sesame seeds to the light cake, which became "sesame light cake", also called "Fuqing cake". In Fuqing area, it is used as a sacrifice every time during the Qingming Festival. During the Beginning of Summer, children hang light cakes made in imitations of various birds and animals around their necks and chase them around to add to the festive atmosphere.

Break the light cake apart and add leeks, fresh razor clams, young bamboo shoots, seaweed, etc. to make a "salty cake"; if you add sugar, it becomes a "sweet cake". If the older generations of Fuzhou people recall the old days of selling “vegetable pancakes with moss, spicy cabbage pancakes, and Fuqing pancakes with lard residue”, they will feel very warm. In the old days, these "small shops" above the heads of hawkers were small and unique. There were small couplets written on the left and right, "Smell the fragrance, taste it, slap it three times, know the taste and turn back nine times in ten steps". Sweet sauce, hot sauce, etc. were placed inside. When foreigners pass through Fuqing and overseas Chinese return home to visit relatives, they all want to buy a bunch to try.

Fu'an in eastern Fujian also produces light cakes. The light cakes in Banzhong Village of this city are very famous. There are bean sprout stalls near local light cake shops, because light cakes stuffed with bean sprouts are a Fu'an snack.

6. Thread noodles

Made from high-quality flour with salt and other auxiliary ingredients, the color is white, the lines are fine and even, the texture is soft, the soup is not mushy, and it is fragrant and delicious. There are two ways to eat it: one is soup stock noodles, that is, put the noodles into boiling water and cook for a minute or two. When the color changes, pick them up and add pre-cooked condiments, such as shredded pork, fried eggs, mushrooms, and day lily. , green vegetables, etc., and then add soup (broth, chicken soup, etc.) to eat; the second is cold noodles, the cooking method is the same, but no condiments are added after picking up, and only an appropriate amount of sesame oil, monosodium glutamate, and red wine are added. etc., unique flavor.

The length of Fuzhou thread noodles can reach 180 cm, and the diameter is only 0.6 to 0.7 mm. When pulling the noodles, a red thread is tied on the head of the noodles. Since the thread noodles are the longest noodles, they are also They are called "long noodles" and "longevity noodles". Since "long noodles" and "long life" in Fuzhou dialect are homophonic, Fuzhou people also call it "long life".

In Fuzhou area, noodles are widely loved by the people. On the first day of the Lunar New Year, people eat a bowl of noodles to wish for health and longevity. Noodles also have the following nicknames: noodles given to women for birthdays are called "Shou Noodles"; noodles given to women during childbirth and confinement are called "Birth Noodles" with eggnog and chicken soup; "Happy Noodles", when returning from home or visiting from far away, cook noodles and add two eggs as a treat, which is called "Taiping".

7. Kueh

Mainly made from glutinous rice ground into pulp, it is made with sugar, peanuts, bean paste, oil and other condiments. Seasons and festivals are different and divided into four categories. ?1) It is round, with both empty and solid inside, fried or rolled into powder, such as oil? and Bao Roll?. Roll? Roll the outside with mixed soy flour, black sesame seeds and sugar. It is best to eat while kneading. ?2) It is oblate in shape, with thin skin and many fillings. It can be steamed or fried, such as glutinous rice, shredded vegetables, and bean paste. 3) Kueh is usually triangular, rectangular or rhombus-shaped. It is mainly steamed, but can also be fried, such as taro cake, nine-layer cake, japonica rice cake, white rice cake, and sugar cake. 4) The cakes are mostly round or triangular, soft and elastic, and are mainly steamed, such as zhan cake, white hair cake and water chestnut cake. ?Most of the cakes are sweet, but there are also salty varieties such as peanut cakes and salty cakes.

8. Spring rolls

Fuzhou folk snacks. Commonly known as spring pancakes, they are fried with fine powder and have thin skin like cicada wings. "The pancakes can reflect Chinese characters" and are light and thin. Choose fresh and tender bean sprouts as the stuffing, add leeks, chopped bamboo shoots, shredded pork, dried tofu slices, etc., stir-fry and prepare for rolls. When eating, you can choose to spread out the pancake, take your own fillings, roll one side first, cover both ends tightly, then roll it into a strip, and you can eat it. If you put the spring rolls into the oil pan and fry them, they will become deep-fried spring rolls, commonly known as fried spring rolls. In recent years, "mini spring rolls" have been on the market, which are already made into spring cakes and can be purchased and fried, which is particularly convenient.

9. Meatballs

Choose fine potato starch, white taro shreds, and fatty meat as raw materials, add brown sugar and mix well, and serve with five-spice powder, and some add sesame seeds. , tofu skin, etc. are made into a paste and cooked in a steamer covered with lotus leaves. Cut it into square or diamond shapes with a knife and fry it before eating; there are also round shapes that are intentionally kneaded into balls when put into the steamer, and then cooked and eaten. Sweet and delicious, oily but not greasy. Folks steam their own meatballs during the Spring Festival; the market is famous for its "Mujin Meatballs", which has a unique flavor.

10. Fengyou?

"烰" (pronounced pu), in Fuzhou dialect, is a large amount of fried food called "烰". "烰yourice" is golden and bright in color, with separated skin and fillings, crispy on the outside and sweet and soft on the inside. Wash the glutinous rice and soak it for 4-6 hours, then grind it into water-milled dough. Add water to brown sugar to make syrup, remove residue and set aside. Add syrup and refined salt to the bean paste to make bean paste filling. Add syrup to the glutinous rice flour dough and knead it repeatedly to make a dough. Wrap the bean paste filling in the dough to form an oily dough, top with 1 peanut kernel and serve. Put the raw dough into the oil pan and gently flip it with an iron spoon. When the oil skin becomes bright and swells into a spherical shape and becomes brown in color, you can pick it up and drain the oil.

11. Oyster cakes

"Oyster cakes" are oblate in shape, yellow in color, crispy in shell, and delicious in taste. They are one of the breakfast snacks commonly used by Fuzhou residents and have been popular for hundreds of years. decline. The finished product has crispy skin, delicious filling and golden color. Soak rice and soybeans in water for 3-4 hours respectively, mix with water and grind into a thick slurry, add refined salt and stir well before use. Chop the pork into meat fillings, cut green onions into beads, mix with soy sauce to make fillings, wash and drain the oyster meat. Heat a special iron spoon in oil, pour half a tablespoon of the slurry into the hot spoon, put the meat filling and oysters on the rice slurry, cover it with a tablespoon of rice slurry, put it in the oil pan, and fry until the cake surface turns golden Remove when yellow and drain the oil.

12. Qianye Cake

Qianye Cake is a dessert made of all-purpose flour. It has multiple layers and is beautiful, with a soft and oily aroma that melts in your mouth. Add yeast, sugar, and Knead the water into a dough, knead it for about 2 hours, add alkaline water and knead evenly. Cut the fat meat into pieces and put them in a soup pot, cook them over high heat, remove them, and then cut them into thin dices.

Roll the dough into thin sheets, fold it in half, sprinkle 1 layer of diced fat on one side, and then sprinkle with 1 layer of sugar to form 1 layer of filling. If you make it in the same way, you can get 4 layers and 3 layers of filling. Thousand-leaf cakes are generally made into 8 to 12 layers. The finished cakes are placed in a steamer, steamed over high heat, and then taken out into a square or diamond shape, and it's ready.