Fuzhou snacks

"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.

Taiping Yan

Taiping Yan

The skin of Taiping Yan is made from selected lean pork hind legs. The tendons and periosteum are removed, cut into thin strips, and dried with wood. Mash the meat into a puree, slowly 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. In Fuzhou dialect, "egg" is called "egg", and "duck egg" sounds like "pressure", so "pressure" is chosen. It means "chaos" will lead to peace, so it is called "Taiping Yan". "Yan" has the same pronunciation as "Yan", so it is also called "Taiping Yan".

"Tai Ping Yan" is a "big dish" at the wedding banquet in Fuzhou. Firecrackers are set off when the banquet is served, and the 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.

Fish Balls

Fish Balls

The most common snack eaten by Fuzhou people. It is characterized by fillings. Make fresh fish meat such as shark and eel, remove the bones, wash it, and chop it into fish ball sauce; then add salt water to mix it in batches, then add dry starch, and mix it into a fish soup paste. At the same time, chop pork belly into sauce, chop dried shrimps, add soy sauce, monosodium glutamate, scallions, etc. as filling. When wrapping, use a special fish ball spoon to take the stuffing and wrap it in the fish soup paste, shape it into a ball with your hands, place it in a basin of water, place it in a cold water pot and cook it over low heat. Pick up and dry in a bamboo sieve until ready to eat. The fish ball soup is very particular, seasoned with seasonings, including green onions, sesame oil, shrimp oil and other ingredients. The fish balls float on the soup stock, clear and white, dotted with stars, known as the "Seven Star Fish Balls" in the world.

粿

芋粿

Mainly made from glutinous rice ground into pulp, it is made with sugar, peanuts, bean paste, oil and other condiments. Seasonal and festival customs are different, and they are divided into four categories: ?, 粿, 粿 and cake. It is round in shape, with both empty and solid parts inside. It is deep-fried or rolled into powder, such as oil-flavored or rolled-up. Roll? Roll the outside with mixed soy flour, black sesame seeds and sugar. It is best to eat while kneading. It is oblate in shape, with thin skin and many fillings, either steamed or fried, such as glutinous rice, shredded vegetables, and bean paste. Kueh has many triangles, four corners, and rhombus shapes. 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. 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.

Taro paste

Tai Chi taro paste

Fuzhou traditional sweets. Also known as Tai Chi taro paste. Whenever there is an auspicious occasion, mix the cooked lard and water, put it in a bowl, put it in a cage and steam it for 1 hour, take it out, pour 2 taels of cooked oil, and put red dates, melon seeds, and cherries (3 qian each) on the taro noodles. Decorate into a Tai Chi pattern, sprinkle broken red date rice and rice-shaped winter melon candies (1 tael) on the taro paste and serve. This dish is delicate and soft, with rich taro aroma, sweet and delicious. It looks like a cold dish, but in fact it is hot in the mouth.

Meatballs

Meatballs

Choose high-quality potato starch, white taro shreds, and fat meat as raw materials, add brown sugar, mix well, and serve with five spices Powder, and some add sesame seeds, tofu skin, etc. to make a sticky paste, which is cooked in a steamer covered with lotus leaves. Cut them into square or diamond shapes with a knife and fry them before eating; they also have round shapes, which 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.

烰you?

烰you?

"烰" (pronounced pu), Fuzhou dialect, a large amount of fried food is called "烰". "烰yourice" is golden and bright in color, with separated skin and filling, 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 a green 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.

Oyster cakes

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 citizens. One, it has been popular for hundreds of years. 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 mix 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.

Qianye Cake

Qianye Cake

"Qianye Cake" is a dessert made from all-purpose flour. Multi-layered, beautiful, oily and soft, it melts in your mouth.

Add yeast, sugar, and water to the flour to form a dough. Let the dough sit for about 2 hours, add alkaline water, and knead evenly. Cut the fat meat into cubes, put it in a soup pot, cook over high heat, scoop it up, and then cut it into thin dices. Roll the dough into thin sheets, fold it in half, sprinkle 1 layer of diced fat meat 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 usually 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.

Paste on the edge of the pot

Paste on the edge of the pot

In the "Poetry of Fuzhou Customs" written by Zheng Dongkuo of the Qing Dynasty, there is a saying: "The gardenia flowers are blooming, and the young swallows are beginning to bloom, and the remaining cold is still worthy of the beginning of summer." "Consideration, a bowl of cake is enough to improve eyesight, and enough bamboo shoots are strong, and old razor clams are bought and cooked on the side of the pot." Explain that the snack Guobianpao has a history of more than 400 years in Fuzhou. It is very popular among people due to its diverse ingredients, soft texture, delicious taste, and economical benefits.

Soak the rice in water for 2-3 hours, add water and grind it into rice slurry, add refined salt and set aside. After the mushrooms and seaweed are soaked in water, cut the mushrooms into thin strips, cut the green onions into green onion beads, and cut the garlic into sections. Stir-fry the green onions and garlic for a while, then add the minced pork, shiitake mushrooms, seaweed, and dried shrimps to the pot. Add water and cook until seven times cooked. Apply peanut oil to the edge of the pot, and use a bowl to scoop out the rice milk and pour it evenly along the edge of the pot. After one week, cover the pot. When you see a circle of rice paste on the edge of the pot, shovel the rice rolls into the pot with a spatula, then add an appropriate amount of water, and pour it in 3-4 times according to the above method. Before pouring the last rice milk, add fish sauce, add MSG, scallion beads, and garlic segments after cooking and serve.

Qingming Fenfen

Qingming Fen

Fuzhou people attach great importance to tomb worship during the Qingming Festival. When sweeping tombs, they will bring Qingming Fen to show their filial piety. The skin is dyed with "pine spinach" (a kind of wild vegetable), so it is also called spinach.

Grate the white radish into shreds, rub it with salt, squeeze out the water, add brown sugar liquid and lard and mix well. Soak the rice in water for 2-3 hours, grind it, and squeeze out the water and ingredients. Take about 100 grams of ripening agent and boil it in boiling water, then rub it with other agents and yellow pigment to make 20 pieces of glutinous rice skin. Press the glutinous rice dumpling skin into an oblate shape, wrap it with shredded radish filling, use a wooden mold to press it into a patterned glutinous rice dumpling, and place it on the rice dumpling leaves to form a glutinous rice dumpling base. Place a coarse white cotton cloth in the steamer, place the boiling water pot on the cloth, insert the ventilation tube and cover tightly, and steam for about 20 minutes until it is cooked.

Hongshan Bridge Light Cake

Guang Cake

In the 41st year of the Jiajing reign of the Ming Dynasty (1562), Japanese pirates invaded Fujian on a large scale. Qi Jiguang was ordered to enter Fujian to annihilate the enemy. A big win. When Qi's army marched south, in order to make the march faster, they made round cakes with flour, punched a hole in the middle, and hung them on strings on the soldiers' bodies as marching rations. In order to commemorate Qi Gong's great achievements, the people of Fuzhou competed to imitate it and called it "Guang Cake". This became a favorite food of Fuzhou people. At first, the light cake was fried in a pan, but later it was fried on the stove. The light cake was delicious. Hongshan Bridge is the main road of water and land transportation in Fuzhou. There are many people coming and going, and the cakes are cheap and can withstand hunger, so there are many buyers. The supply exceeds the demand every day.

That's why "Hongshan Qiaoguang Cake" is famous

The best fish balls are in Ta Xiang

The best fish balls should be at the intersection of Chating Street and Jiaotong Road! !

The most delicious fish balls are Gui Fish Balls (Linda) from the ancient street in front of my house

There is a shop specializing in Lianjiang Fish Balls on Dongtai Road. It tastes good!

The best fish balls are at the one in the northwest corner of the Ximen intersection. The fillings are delicious and the skin is not too bad.

The best Yuanxiao is in Hengjie. , the cross street is diagonally opposite the Taijiang Cultural Palace, opposite Yifeng Clothing Store...

Yitulaohua and Tongli Rouyan are both available in the food street

Changle North There is a small shop in Luyuefeng Village (opposite to the primary school) that serves the most delicious flat pork

The most delicious scallion meat pie is also in Hengjie, which is right next to the Taijiang Cultural Palace. Opposite, opposite Yifeng Clothing Store...

The most delicious scallion meat pie is next to No. 8 Middle School. Continue walking for 3 minutes in the direction of Taijiang. Almost across the street from the Workers' Cultural Palace

< p> If you want to eat scallion meat pie, you can find it in the small alley between Lijiacheng and Tianfeng Electronics City! You can smell the fragrance when you go over there! !

The dried shrimp cakes are in the alley from Lijia City to the Old Electronic City

The pot-side paste and shrimp cakes opposite the intersection of Jintai Road are also great

< p>The best shrimp cakes are at the intersection of Beida Road...

The best fried buns are at the intersection of Yangqiao Road and Tonghu Road!

The best siomai steamed dumplings are called Li Qing Bao Dian Shop opposite KFC on Jintai Road

The "Wuyuexiang Zongzi Shop" on Gudong Road is very good

Staple food (noodles, rice, etc.)

The Cross-Bridge Rice Noodles on Shengfu Road is very good, as is Old Fuzhou on Xihong Road

100 meters from east to west. The newly opened FACE2FACE noodle restaurant on Yangqiao Road tastes great! ! !

The noodles at FACE2FACE are not as good as Guanyi!

The one behind McDonald’s in Taijiang is better for dried noodles

Tajiang Jixiangshan Ah Fat Mixed Noodles is the most delicious, the most famous old snack shop in Fuzhou

< p>Porridge: Zhuyuan on Daoshan Road

The best dumplings are at Tiantian New Year Dumpling House on Gudong Road

The best dumplings are at Room 204, No. 6, Huaping Road

The best lotus leaf rice is from Huangji in a small alley (opposite the night market on Jintai Road, opposite McDonald’s and past the night market---sounds complicated?)

< p>The most delicious beef offal is across from Dalu Asia!

There is a shop called "Hui Hui" on Niu Hua Shijiao Road that does a good job!

The best steak is at Wu Zai Beef Restaurant across from Asia

The best Chinese steak is at Guangda Road, diagonally opposite the Gaoqiao intersection, Liujian Steakhouse

p>

Xinxing Steakhouse is the earliest steakhouse in Fuzhou. "New Noble Music Restaurant" is its branch, and the environment there is much better

The steak in the dye house on Shengfu Road is very good

(local flavor)

p>

The best lychee meat is at the junction of Huangxiang and South Street!

On the way to Kangshan Middle School, there is a delicious canned fish and other snacks. It is the most famous old snack shop in Fuzhou

Boiled live fish are everywhere in the street, the most delicious It’s considered a “caigenxiang” restaurant (opposite Banghui Sauna on Liuyi Road), and you can even drink the soup (not the red oil soup)

The best boiled live fish is in Old Chongqing at Dujikou .....

Braised snails! ! ! It's next to the Wenquan Police Station. The exact location is unknown because I haven't had time to ask yet, but my friends always praised it after eating it.

I have been to "Cai Gen Xiang" several times and Mao's braised pork tastes good

To eat Mao's braised pork, go to Mao's Restaurant on Hudong Road, it is the authentic one

The Peking duck at the Beijing Restaurant over at Longteng is delicious

The most delicious and clean Shaxian snacks are at the Shaxian Snack City in Pingxi New Village

Sichuan Tan Fish Head Hotpot, opened on June 18th, is near the surfing swimming pool. It tastes good and the environment is also very good

There is a Baiwei Restaurant opposite the hot spring bathhouse on Wenquan Road that does very good Minqingshan cuisine< /p>

Sichuan cuisine: The second restaurant on Dongtai Road opposite Ruimin.

Hunan cuisine: opposite Fusan Middle School

The best Hunan cuisine is Dongfanghong! Call me and get 20% off on everything (take a deep breath)

Soups, sweets, etc.

If you want to drink the best pearl milk tea, go to "Leke Tea House" on Yangqiao Road

p>

The best soup is from Guangzhou Restaurant

The best peanut soup is in the alley of Taijiang Maidang Noodles. The taro paste there is also good

The best coffee is at Starbucks (oh? There isn’t one in Fuzhou?)

Big World’s iced olives are very special

There is one store you can’t miss

< p>The shabby shop next to the Gulou Public Security Bureau on Jintai Road, the hoof meat there is delicious~~~~~~`````

Also:

■Scallion meat Cake:

Hengjie, Hengjie is diagonally opposite the Taijiang Cultural Palace, opposite Yifeng Clothing Store...

Next to No. 8 Middle School, continue walking towards Taijiang for 3 minutes. Come to the street opposite the Workers' Cultural Palace

In the small alley between Lijia City and Tianfeng Electronic City

■Dried shrimp cakes/pot paste/shrimp cakes:

p>

The shrimp cakes are in the alley from Lijia City to the Old Electronic City

The pot-side paste and shrimp cakes opposite the Jintai Road intersection are also great

Dried shrimp cakes are next to the intersection of Beida Road...

Ouguang cakes are built on the alley from Dalijia Electronics City on Wuyi Middle Road to South Park------smell----good Eat

There are several famous beef sliders in the Dadao and Xiaoqiao areas. This beef slider is made by mincing beef into fine paste, thickening it, and then using your hands to cut it into small pieces. Pick off the pieces and throw them into the beef bone soup to cook. You can even fill a bowl with the soup. It is smooth and has a first-class texture. The beef bone broth is particularly fragrant. You can add salt, vinegar and fish sauce according to your personal preference, so it is very popular. , "Dadao Niu Skate" has almost become a signature, and the value of intangible assets is also high. Every store in that area is "authentic" Dadao Niu Skate, haha, who dares to say that it is not authentic?

When talking about beef offal, we have to talk about beef offal; the so-called "ox offal" refers to beef offal; beef heart, beef lung, beef tripe, beef tendon,... in short All the cow's waste is boiled in a big pot. The waiter there yelled "Two bowls of beef offal..." and the waiter here picked up some and added beef bone soup to the bowl and brought it to you; if you don't like the smell of beef lungs, you can ask for one. A bowl of "lungless offal", but you have to pay more money when you return the money; since the soup base is made of beef bone soup, the beef offal and beef offal become neighbors, and they are inseparable from each other. What's interesting is that the more delicious beef offal shop is not in Dadao. Instead, there is a "Wuzhong Snack Shop" at the Wushan intersection in Nanmendou. The three brothers who open the shop seem to be retired masters who only cook food all day long. One pot of beef offal is sold out, and no second pot is made. It seems that I don’t want to make money. Most of the people there go there for the smell of fresh offal, so the business is not bad: after one or two o’clock at noon It was sold out and the space was taken over by the bicycle repair stall next door! Passing by the evening before yesterday, I saw that the beef offal pot was still steaming. I wonder if the business is not doing well now or because the concept has changed?

There is another kind of dish that uses beef bone soup as a base called "Lao Hua", which is expected to be a business: "Lao" produces something that can be "transformed"; in fact, this "Hua" is what Fuzhou people call "Lao Hua". For Xinghua rice noodles, soak the rice noodles in cold water until soft, then "drain" them in boiling water until cooked, soak them in beef bone soup, and sprinkle with chopped green onion and MSG. This is called "photochemical". Duck intestines, pig blood, liver slices, kidneys, etc. are soaked together for a better flavor. The names are also changed to "duck intestine transformation", "pig blood transformation"... etc. . There used to be a very famous "Pig Blood Restaurant" in Rongcheng Ancient Street in Taijiang. Now I don't know where it has moved. However, the "Yitu Laohua" in front of the Qingcheng Temple Market is very famous, and there are many varieties of "Pao" Laohua. , often overcrowded.

Recently, I heard from colleagues that the Fuzhou snacks at Antai Building in Dongjiekou are also quite authentic. Anyone who is interested can give it a try!