Seeing this name, the friends who haven't eaten are still in the fog for a while, right? So today Bian Xiao will take you to interpret this dish. Chongwu fish roll is a traditional specialty of southern Fujian and belongs to one of the top ten famous snacks in Quanzhou. Its main raw material is selected high-quality fish, among which mackerel, eel and shark are the best high-quality fish rolls. The taste is soft and crisp, and the teeth and cheeks remain fragrant when chewing. It has neither fishy smell nor unique umami flavor. Chongwu people go out to visit relatives and friends, and like to bring their own specialty fish rolls to express their feelings. He won many awards in the competitions held in southern Fujian, and was deeply appreciated by the people of southern Fujian and tourists visiting Hui 'an.

First, let's talk about the history of this dish.

People who live by the sea always risk their lives to fight the wind and waves. What people value most is a safe, smooth and successful reunion. As a result, a dish, fish rolls, appeared in Chongwu on the coast of Hui 'an. In the early years in Chongwu area, besides the first course of the wedding banquet, fish rolls were also served at festivals or family dinners, so housewives also made fish rolls, but the skill level and raw material quality were different.

There is a saying in Chongwu: "Going out is like throwing, getting started is like picking up." Most men here go out to sea for years to make a living, and their jobs are extremely dangerous. Therefore, the psychological reflection of the hope of reunion can be seen everywhere in life customs. Among them, the most prominent thing is that the dishes at the wedding banquet must be "round in head and round in tail". Fish roll is the first unique dish that must be served at festivals and family dinners here. It contains the meaning of wishing happiness and perfection.

Today's Chongwu ancient city is a summer resort that many tourists yearn for. Looking through the history books, we will find that it was once a battleground for military strategists. Because the town is located on an important waterway, officers and men were stationed there all the year round after the city was built in the early Ming Dynasty.

When stationed in this sea area, officers and men need to patrol the sea from time to time and prepare enough rations before going out to sea every time. Although there are a lot of fish to eat in this area, due to the lack of effective refrigeration equipment, the fish caught each time can not be kept for many days, and the food supply often cannot keep up with the cruising time. In order to meet the needs of storing military food, the money stationed in the sea area at that time was stored for thousands of families. Therefore, soldiers were allowed to catch mackerel, a special product of the Straits, remove bones and take meat, beat it into minced fish by hand, add sweet potato powder, add some auxiliary materials to adjust the taste, and then roll it up and steam it, so that the treated fish can be eaten at any time, greatly alleviating the dilemma of military food shortage. In this way, military dry food with regional characteristics was born, and its strip-shaped fish products became what locals commonly called "fish rolls".

Time flies, officers and men stationed in the sea area take root and multiply here. Although some descendants have changed from soldiers to civilians, people still follow the tradition of living by the sea. There are many typhoons along the coast, and the wind and waves often destroy masts and overturn boats, which also makes local people pay special attention to "safe entry and exit and family reunion". Therefore, people have improved the past "fish roll" of military food, and made it into two round strips, which are eaten in important sacrifices and festivals, meaning "round head and round tail, long and long". Later, due to the beautiful implication contained in fish rolls, many people in Chongwu began to pay attention to the custom of "no banquet without rolls" in wedding banquets. Wedding banquets usually start with fish ball soup and end with steamed fish rolls to wish the couple a happy life.

So how are delicious fish rolls made? The main raw materials of authentic Chongwu fish rolls are local high-quality fish, especially mackerel, eel and shark. In the process of processing, the bones and internal organs are first removed, and then the meat is carefully scraped and peeled with a sharp knife, and kneaded into pulp by hand. When kneading dough, add appropriate amount of salt water, and finally add refined sweet potato powder (generally about 2 taels per catty of pure fish), egg white, minced pork, shallots and other seasonings, and stir the fish by hand for fermentation. After the fish paste is processed (whether it is qualified or not depends on the processor's touch, so the level of the producer is the key to the quality), it is rolled into a round body by hand and steamed in a large steamer. The processing uniformity, fermentation degree and cooking temperature are extremely particular. Cooked fish rolls can be kept for several days to ten days, even longer in winter. If they are frozen in the refrigerator, the shelf life can reach half a year.

Edible method

1. Steaming: put whole or cut into pieces in a steamer for steaming. (It is not recommended to eat in the microwave oven, which will easily make the fish roll lose moisture and affect the taste. )

2. Cook soup: cut into small pieces or thin slices and cook with clear soup.

3. Frying: Cut into thin slices and fry with oil or a little oil.

4. Stir-fry: cut into thin slices or filaments and stir-fry, or mix with other ingredients.

5. Fish soup: The prepared fish paste is not made into fish rolls, but made into balls and soaked in boiling water. It is called fish balls or fish soup, and is generally used for cooking soup.

Fish roll purchase

Chongwu has many professional factories and many small workshops that produce Chongwu fish rolls. Because unscrupulous merchants use additives at will, the production environment is dirty and messy, which is harmful to people's health. Consumers should carefully observe when buying food, and choose products produced by regular manufacturers. The packaging is printed with packaging, production date, shelf life, QS and license number identification (indicating QS certification).

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