There are all kinds of foods in the diet stone raft, including all kinds of traditional foods, traditional snacks and traditional folk foods. Shipai is located in Putian area, with many ponds, convenient fish culture and developed fish industry. Therefore, a Shipai food style featuring eating fish was formed, especially Shipai Food Street, which attracted many diners in 1980s. Traditional banquet dishes "fish balls, meatballs" every winter, a large number of shad are listed, which coincides with the peak season for people to get married and hold happy events. Chop shad meat into fish balls, or add bacon, fresh pork, shrimp skin, fried peanuts and other ingredients into minced fish to make meatballs. These are two traditional banquet dishes. Its characteristics are crisp, slippery and suitable for all ages. The ingredients of "Braised Mushrooms with Clean Oil" are mushrooms, and the ingredients are clean oil and white buds. The taste is characterized by freshness and softness. "Braised Nostoc flagelliforme in Oyster Sauce" Oyster sauce and Nostoc flagelliforme are expensive high-grade seafood. The Cantonese pronunciation of "oyster" is homophonic with "milli" (silver coin), and the pronunciation of "Nostoc flagelliforme" is similar to that of "Nostoc flagelliforme", so it is often used as a wedding banquet. Mushrooms, oyster sauce and Nostoc flagelliforme, high-grade dishes that only wealthy families could afford before the founding of the People's Republic of China, have now become common banquet dishes. "Stewed arrowheads with pork and stewed pork with pueraria lobata" The former is often used for turn-based banquets (because arrowheads are cool in shape and are male reproductive organs), while the latter is often used for various banquets. These two dishes are seasoned with south milk, minced garlic and brown sugar, and sprinkled with coriander, which is soft, smooth, sweet and full of flavor. Braised shrimps with shredded pork is a must-have dish at the banquet. Because of its soft and smooth texture, it is easy for the elderly and children to eat. The main ingredient of "fried squid" is high-grade seafood, which is delicious, sweet and crisp, and is a very popular side dish. Dog meat, seasonal flavor dishes, winter nourishing flavor dishes. Shipai people like dog meat very much. Generally, they use south milk, black bean flour, star anise (or spiced powder), ginger, minced garlic and so on. As seasoning, and release more oil and brown sugar. Pueraria lobata or peanuts and soybeans are usually used as ingredients. Braised carp with glutinous rice is a seasonal dish in autumn and winter. The ingredients are glutinous rice, red dates, mushrooms, shredded pork and so on. , and add a little white wine, ginger and pepper to taste. "Hot Pot" (commonly known as "edge furnace") In winter, people put all kinds of fish slices, meat slices and lettuce into the hot pot around a small red stove. This hot pot has a unique flavor: the freshly cooked fish is particularly delicious, tender and smooth, which can keep out the cold and keep warm. There are many hot pot materials in this place: fish, pork and beef, various animal viscera, three birds, dried squid slices, water tofu, fried tofu and so on. Vegetables include watercress, lettuce, raw onion, spinach, bud white, chrysanthemum and so on, all of which are good hot pot side dishes. "Chinese cabbage" is a seasonal dish in winter and spring. The main course is usually sagittarius pork or big zwingbacon. It is eaten with lettuce leaves rolled up, which has not only the crispness of lettuce, but also the rich fragrance of potatoes and pueraria lobata, as well as the fat braised pork, which has a unique local flavor. High-end lettuce bags in restaurants and restaurants use chopped quail patties as the main raw materials, but Shipai locals don't like them very much. The traditional snack "pot edge" is made by grinding rice flour paste and spraying it around a hot iron pot. After the water is dried, pieces of cooked powder are shoveled into the boiling water at the bottom of the pot to cook, and then picked up and put into cold water to "supercool" to form a "pot edge". It is thinner and smoother than rice noodles. Like to eat salty food and cook it in a hot pot with oil, salt and chopped green onion; People who like sweets soak in sugar water (add a few slices of ginger). "Seto powder" is made by grinding rice flour slurry with a water mill, putting it in a perforated coconut shell, and boiling the strip-shaped slurry leaked from the bottom hole in boiling water. Soak salty food in fish or three birds broth (you can also use oil and salt and chopped green onion soup), or soak brown sugar water for dessert. The name "mouse scraping mud" is named because its shape is similar to the small mud particles scraped by field mice when digging holes in the wild. Its preparation method is to put dry glutinous rice flour in a container, spray it with warm water, and stir it while spraying, and slowly form small particles. Then, pour these granular rice noodles into sugar water and boil them. When the powder particles are about to be cooked, add eggs or egg blossoms, and it will become a candy with smooth taste and simple manufacturing method. It is a traditional food for daily lunch or entertaining guests. There are many styles of rice paste, such as sesame rice paste, lemon rice paste, peanut paste and bean paste. Named according to different raw materials. Except sweet and salty bean paste, other kinds are generally sweets, and milk and eggs can be added to increase flavor and nutrition. "Glutinous rice soup balls" are balls the size of pigeon eggs made of glutinous rice flour and water. Eat like rice noodles: salty ones are soaked in broth, sweet ones are soaked in sugar, and eggs are added. "Don't throw away the sugar": First, boil it with brown sugar water into a thick sugar solution, then put it in a dumpling and boil it with high fire. In the process of adding fire, constantly use a shovel to "fry" evenly. Then put it into a container, take it out and sprinkle with fried sesame seeds, peanuts, shredded fried eggs, coriander and other ingredients. It is characterized by sticky skin, smooth meat and rich sweetness. Because every jiaozi is coated with caramel "shortcake syrup", it is cooked with "white silk" shortcakes (with cakes on the outside and white sugar, sesame seeds and lard as fillings). After cooking, add eggs and peach shortcake to eat together, which is sweet and rich. It is often used as a convenient food for lunch, night sky or entertaining guests. "Cold rice with sugar stains" is very popular among farmers and is an economical and simple lunch. Boil sugar water with seaweed such as kelp, laver or kelp (or use cold melon and sword flower as soaking ingredients), and then soak the sugar in cold rice. It is not only a cool drink in summer, but also a convenient lunch. "Taro cake, radish cake and plum bean cake" are all salty spots that people like to eat. Use different main ingredients according to different names, and add ingredients such as meat, dried shrimp, sesame, onion, raw oil, raw salt and sugar. Steamed into cakes with glutinous rice pulp powder. "Zizi Tuan" takes semi-wet glutinous rice flour as the skin, and sugar, sesame, peanuts, lard (preferably pure oil) and coriander as the sweet stuffing; Or use ham, cured duck, sausage, etc. As salty stuffing, knead it into fist-shaped dough and cook it in a steamer. Because it is customary to cook every two pieces with plant leaves, it is called "Zizi Tuan". It is a common beauty in families and teahouses. "Pinch" refers to pre-steaming glutinous rice flour with water, and then using it as skin, which is wrapped with fillings such as white sugar, sesame seeds, peanuts and oil powder. Knead into a fist-shaped jiaozi, which can be eaten immediately. (note; "Oil scattered-fried dumplings dry. This is a crispy snack filling. ) the traditional folk food "rice cake" (Dongguan people call it "Jilong". The main ingredients are brown sugar and glutinous rice flour. Steamed two or three days before Lunar New Year's Eve. The main ingredients of "fried rice cake" (commonly known as "hard cake") are fried rice flour, sugar, sesame, peanuts, tsaoko leaves (or lemon leaves) and other ingredients. Print the cake with a mold and bake it with charcoal fire. The masses are used to making these cakes before the Lunar New Year's Eve and sealing them with crocks as gifts for relatives and friends to feed each other in the Spring Festival next year. It is also a snack for children. Wealthy families often produce one or two tons of rice, and the average family will also produce 30 or dozens of kilograms of rice in the first year. After the founding of New China, the society advocated saving food, and every household produced fewer cakes and hard cakes than in the past. Especially in recent years, people's living standards have improved, and people tend to eat high-grade candy and cakes. Fried rice cakes, a kind of "earth cakes", are no longer popular with children, and the traditional habit of printing hard cakes in winter is gradually being left out. " "Stir-fried rice fruit" includes snacks such as "sugar ring", "braised pile", "fried oil angle" and oil powder. These fried "dried fruits" are equivalent to "fried rice cakes" and "fried rice cakes" that people entertain relatives and friends and feed each other during the Spring Festival. Red balls and red cakes are offerings made by the masses to worship ghosts and gods. Whether it is a happy event or a funeral sacrifice, it is given to relatives, friends and neighbors as a gift from God. Red jiaozi is a kind of cake made of glutinous rice flour, and its material and making method are the same as "Koneko jiaozi". The shape is oval, red represents a happy event, and plain represents a funeral. In addition, there is a kind of stuffing, which is shaped like "goose" and dyed with red and pink fruit. It is used for happy events, such as "unfilial" (a kind of happy event), giving birth to a full moon, getting married and birthdays. The production method of Takamatsu is to evenly spread the extremely young glutinous rice flour after half a year of dry and wet treatment in a square wooden frame, then divide it into 2*2 (inch) square blocks with a copper knife, put some sweet fillings such as sugar, sesame seeds and peanuts in the middle of each block, and then steam it in a cauldron. If it is a happy event, two red circles are printed on the cake to indicate good luck. Ai Bao and Aijiao are traditional foods in Tomb-Sweeping Day. People pick mugwort leaves from the ground, mash them, and mix them with glutinous rice flour to make steamed bread or ox horn (the salty stuffing is raw materials such as shredded radish, dried shrimp, leek and meat, and seasonings such as raw salt, minced garlic and onion; Sweet stuffing is the same as "Zizi Tuan") and cooked in a steamer. Its edible characteristics have the unique wild vegetable fragrance of Artemisia argyi leaves. It shows people's nostalgia for eating wild vegetables to satisfy their hunger in famine years. "Steamed zongzi" is a traditional food of the Dragon Boat Festival, which is divided into two kinds: salty meat zongzi and water zongzi. Shipai Food Street is located in Zhongkeng Village, shipai town. The restaurants here are famous for their carefully brewed pond fish, especially the four famous fish in Dongguan (bighead, pomfret, bream and shad).