Luck is local luck in Pingtan. Luck is similar to jiaozi. The skin is made of sweet potato and sweet potato powder, which is thin and elastic. The stuffing inside is usually: cabbage, seaweed, pork, fresh shrimp, squid, crab meat and so on. There are boiled and steamed ones. The running time was originally called salty rice time (rice time is one word), but later the restaurant named it for the convenience of promotion.

Time has been running in Pingtan for a long time, and every household can cook it. It is my favorite snack every holiday. Bazhen Braised Potato Powder Bazhen Braised Potato Powder, also known as Braised Eggs, is a traditional folk delicacy in Pingtan, which is a must. Stir the refined sweet potato powder into paste, stir-fry it in an oil pan, and then add seasonings and condiments such as shrimp, diced bacon, crab meat, crab roe, crisp peanut slices, preserved plum (water chestnut), diced fish, day lily, laver and chopped green onion. Stir-fry with warm water until the gel is as bright as agate. Because meat and vegetables are properly matched, smooth and tender, and very delicious.

Qin Shi Cai (native to Tanshui area of Liushui Town, top grade) grown with laver is a local specialty, which is taken from Rapids Reef and harvested at low tide in winter and spring. Like ribbons, purple satin, sweet and sour, is the top grade of Zhenhai. Porphyra yezoensis is tender and can be preserved for a long time after drying. Braised laver is a delicious dish, fragrant and delicious. Children should be careful when eating laver, it is easy to entangle their throats. ) Pingtan fish balls Pingtan fish balls are famous for their attention to material selection and production technology. Fresh yellow croaker, mackerel, eel, small shark and other seafood are the main ingredients. Chop the fish, add appropriate amount of ginger juice, salt, monosodium glutamate and other seasonings, mash it into fish paste, add potato powder or flour, stir it evenly, squeeze it into balls, and cook it in rolling soup.

its color is like porcelain, elastic, crisp but not greasy. Pingtan fish balls are divided into four categories: stuffed meat, starry sky, clear water balls and wrinkled sand fish balls, with more than ten varieties. Some fish sauces are processed into fish paste, fish cake and fish noodles, which are suitable for frying and cooking. It's called drowning lover. That's right. Everlasting pingtan is called oil soup. It is made of sweet potato and sweet potato powder, and contains eight fruit fillings of red bean paste or sugar. Shaped like jiaozi, fried in a pan, golden yellow, sweet and delicious, with sweet taste and unique flavor.