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 Yanpi is made from selected lean pork hind legs, remove the tendons and periosteum, cut into thin strips, mash it into a paste with a wooden hammer, slowly add potato starch sifted through a fine-pore silk sieve and an appropriate amount of water, and repeat Stir and press continuously to form a hard blank, which is then placed on a strip and rolled 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. Fish balls are 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. Taro cake is mainly made from glutinous rice ground into pulp, and is made with sugar, peanuts, bean paste, oil and other condiments. According to different seasons and festivals, they are divided into four categories: cakes, cakes, rice cakes and cakes. It is round, with both empty and solid inside, and is fried or rolled into flour, such as oil and 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. Tai Chi Taro Paste is a traditional Fuzhou flavor dessert. 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. The meatballs are made from fine potato starch, shredded white taro, and fatty meat. Add brown sugar and mix well, then add five-spice powder. Some add sesame seeds, tofu skin, etc. to make a sticky paste. Place them on a bed of lotus leaves. The steamer is cooked. 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" (pronounced "pu"), Fuzhou dialect, fried food with a large amount 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 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 green dough into the oil pan and gently flip it with an iron spoon. When the oil skin becomes bright and expands into a spherical shape and becomes brown in color, you can pick it up and drain the oil. Oyster cakes "Oyster cakes" are oblate in shape, yellow in color, crispy in shell, and delicious in taste. They are one of the breakfast items commonly used by Fuzhou residents and have 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 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. Thousand-page cake "Thousand-page cake" is a dessert made with all-purpose flour. Multi-layered, beautiful, oily and soft, it melts in your mouth. Add yeast, sugar, and water to the flour and mix 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 side of the pot: Zheng Dongkuo's "Poetry of Fuzhou Customs" of the Qing Dynasty said, "Gardenia flowers are blooming, and the beginning of summer is still worrying. The bowl of cake that improves eyesight is strong enough for bamboo shoots, 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 Noodles Fuzhou people attach great importance to tomb worship during the Qingming Festival. When sweeping tombs, they will bring Qingming Noodles to worship their ancestors to show their filial piety. Because the skin of the powder is dyed with "Spinbograss" (a kind of wild vegetable), it is also called Spinach Noodles. Grate the white radish, 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 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 enemies and won a great victory. 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 an important water and land transportation in Fuzhou. There are many people coming and going. The cakes are cheap and can withstand hunger, so there are many buyers. The daily supply exceeds the demand. They are made and sold as they are made. There is still residual heat in the hands, so it is even more popular among buyers. "Hongshan Bridge" "Light Cake" became famous far and wide.