Fuzhou is a very beautiful place. Besides the quiet environment and beautiful scenery, there are many delicious foods here. As a foodie, you can't miss it, but there are only half of the snacks, and you can find others by yourself.

Beigang Village originally planned to leave for Pingtan at 9: 00 a.m., but it didn't leave until 2: 00 p.m. because of a friend's temporary business. It takes about 1.5 hours from Fuzhou downtown to Pingtan, and it's already 4 o'clock to drive to Beigang Village. Looking at the dark clouds intermittently along the way, my mood is also ups and downs.

No foreign vehicles are allowed to enter Beigang Village. There is a parking lot at the entrance of the village for foreign vehicles. Later, I heard from the hotel owner that the parking lot was originally free, and we have only been there for two days. If the general tour group arranges to go to Beigang Village, it will leave in less than an hour. That day, we were the only car in the whole parking lot for the night. The parking fee charged the next day seemed to be 15 yuan, so cheap that we cried. In fact, the weather was really bad that day. Although it didn't rain when we arrived at Beigang Village, it was cloudy and the sea was gray, which was completely different from what we expected.

In Pingtan village, there are many houses built with stones, and most houses in Beigang village are like this. Shitoucuo is a general term for this kind of house. It was in such a village that Dad went to look for the singing stone behind him. The stone houses in Beigang Village are very old, some are well preserved, and some still live in them. Some have been rebuilt or turned into cafes, shops and even homestays. The Banpo family we live in tonight was rebuilt by a stone house; Some of them were abandoned for unknown reasons and are now overgrown with weeds. Walking in the small village, thinking about the ups and downs, ruin or rebirth of these old houses, watching the old people walking slowly in the village and chatting in front of the houses, they have no feelings.

It looks like it's really going to rain, so we quickly followed Brother Lu who came back from exploring the road to the hotel. B&B is called B&B Banpo, and it is really on Banpo.

After putting things in the hotel, we want to visit the village. Walking in the drizzle with a small umbrella, it will soon be time for dinner.

I wanted to go to the seafood stall at the entrance of the village. It is said that this is the largest restaurant in this village. However, because we went in another direction and saw the brand of another restaurant, we started our foraging road. I finally found this shop in another corner of the village. Hardly had I entered the shop when it began to rain heavily. I don't know if this is luck or misfortune. There is so much food in this restaurant that we don't finish it until we are full. When I ordered Pingtan's special snacks, my luck changed and the taste was ok, mainly because the name was good, hahahaha.

As soon as I came out after dinner, I saw the dark sky. In September, the sky is getting darker and darker. This hotel faces the sea and is said to be a good place to watch the sunrise. However, the boss said that it is impossible to have a sunrise tomorrow in this weather, which is another regret.

Fuzhou Yangtze River Australia-East China Sea Wonderland-Jiangjun Mountain

I didn't wake up when I heard the cock crow in the morning. It instantly reminds me of the feeling of living in my grandmother's house in the country when I was a child, and I feel very kind. As soon as I went out to see the blue sea, I had greater expectations for today's trip.

The owner of the hotel is the same as the owner of Laochai Coffee, so breakfast is eaten in Laochai Coffee. I thought it was a western breakfast. I felt a sense of loss when I saw my little brother bring us porridge and white steamed bread. Although breakfast is not satisfactory, I am in the mood to observe the surrounding environment when I am full. Laochai Coffee is actually quite large as a whole, which largely retains the original appearance of the stone house. I don't know whether it's the sunshine or the stone house itself. The photos taken look very yellow. Well, actually, the most important thing is that I got a tan when I went to Vietnam.

Because the light was not good yesterday, today we walked around Beigang Village before Little Green Brother got up. It was almost 1 1 when I left Beigang Village for the Yangtze River Depression.

I haven't seen a car for a long time on the way to the Yangtze River in Macau. When you meet a place that feels beautiful, stop and have a look.

Stop-and-go finally saw the legendary wind field, followed the navigation and drove into an unknown path and a large pine forest, which was quite refreshing for the Japanese.

Because we wanted to go to the East China Sea Wonderland when there was no one at noon and the sun was shining, we went without lunch. On the way to the fairyland in the East China Sea, there was a strong smell of sea after drying fishing nets.

East China Sea fairyland tickets 10 yuan/person, parking fee 5 yuan/vehicle. There are eight scenic spots in the East China Sea Wonderland, including Fairy Valley and Fairy Well. The scenery is really beautiful. Moreover, I finally saw the sea belonging to Pingtan, with different shades of blue and touching blue.

My stomach is going to rebel after shooting crazily in the East China Sea Wonderland. I found a restaurant in the village to eat. The food is still big and sweet, but I like it ~

After eating and drinking enough, we will go to Jiangjun Mountain. General Mountain ticket 15 yuan/person, parking fee 5 yuan/vehicle. The seascape of General Mountain is average, but there are many trails worth exploring in General Mountain. You can climb mountains and go through caves.

Gourmet Yonghe fish balls

1934 was founded by Liu eryu.

Fish balls are an old snack in Fuzhou, mainly made of fish. The flesh of cuttlefish or shark is mashed with meat stuffing in the middle. After boiling, put it in a pot and cook it. It tastes very delicious. Fish QQ, add a little fish sauce unique to Fuzhou to the bowl, the taste is unstoppable.

This bowl is called Five Blessingg. Shark balls, cuttlefish balls, fish soup, fish cakes and meat swallows are also very economical, and the price is 15 RMB.

Liver, Lung, Rice and Meat jiaozi

In the early years of the Republic of China, Yao's grandfather opened a small shop specializing in the production and sale of meatballs in Macau Road, Fuzhou. Yao Jinmu inherited his ancestral business and added soy sauce to meatballs. When forming, eight kinds of fruits are used as stuffing and lotus leaves are used as backing. It tastes sweet and salty, and it is very delicious. Jin Mu meatballs are an essential food in Fuzhou banquets.

New Year cake; rice cake

Dessert that is eaten every new year. This kind of rice cake belongs to my grandparents' special memories.

When I was a child, before the Spring Festival, my grandmother would steam a big cage of rice cakes. Grandpa and I will grind rice paste, and grandma will prepare brown sugar, red dates and peanuts to make rice cakes. There is a stone mill in my hometown, which is made of stone. Grandpa said he bought it when he married his grandmother. At that time, it was a rare thing to have a stone mill at home. If every family wants to grind rice pulp, they will come to my house to borrow this mill. The rice paste used for steaming rice cakes in the New Year, giving rice paste to children at home and frying oyster cakes is all ground with this stone mill. Grandpa said that the rice paste ground by stone is much worse than the rice paste ground by machine. Even if it is very troublesome, it will still be ground with a stone mill. This stone mill has been in my hometown for nearly 50 years.

Grandpa is responsible for pushing the stone mill, and I am responsible for scooping rice into the hole in spring. Grandpa pushes the stone mill round and round, and the milky white rice slurry will slowly flow out along the gap of the stone mill. Grandpa scratched his hand and rubbed it twice with his fingers to see if it was fine and even. If it is too thick, I will be told to scoop less rice and drink more water. When all the rice is ground into rice slurry, grandma will spread lotus leaves in the steamer and add peanuts and red dates while pouring the rice slurry. After the rice paste is poured out, cover it with lotus leaves and steam the rice cake with a lid. Steam the rice cake in the pot for a few hours and eat it while it is hot. I can eat a big steaming sweet glutinous rice cake at a time. After the rice cake is cooled, wrap it in a layer of egg liquid and fry it in a pot until it is golden on both sides. There is a sweet and soft rice cake in the crispness, which was my favorite food when I was a child!

Jin Mu tofu pudding

Jin Mu beancurd is also one of the most anticipated foods when I was a child. If you ask me what my favorite dessert is, I absolutely like tofu pudding. Don't talk to me about salty bean curd, sweet bean curd is king, truth and justice!

In that era when there were no poplar branches and white fungus Sydney nectar, the most extravagant way to eat in summer was to eat a bowl of honey tofu. It is luxurious because you may not buy it every day. The master who makes tofu pudding is very headstrong. He will come only when he is free today. If he is busy with farming, he will stop for a long time. If he wants to eat, he must wait for his master. Sitting in the yard in summer to enjoy the cool, as long as you hear the sound of a spoon knocking on the bowl outside the door, you will know that the tofu pudding master is coming. My friends and I will rush into the house and wait at the door with a big bowl. When the tofu pudding master saw us coming out, he put down the burden and opened the small iron bucket with tofu pudding. We looked up at the small iron drum as if we were looking at something rare. The host gently scooped a spoonful of tofu pudding, then added a little sweet soup to the bowl, and finally poured a few spoonfuls of honey on it, so that I could eat with a big bowl of delicious food. At that time, I thought there should be nothing better than tofu pudding in the world.

Jin Mu bean curd is also very sweet, with sweet beans and too much sweet soup, which is too thin. . It doesn't smell like when I was a child.

Sea oyster cake

Oyster cake is also a snack fried with rice paste, which contains oysters, cabbage, chives and laver. Deep-fried with tea tree oil, fragrant! Rice porridge, fried dough sticks, oyster sauce cakes and pot stickers are the standard breakfast items in old Fuzhou.

A light cake with meat

The "Meat Bag" of Old Fuzhou-Meat Cake. Cut the light cake in half, and put the pork belly stewed with distiller's grains and pickled sauerkraut in it. As soon as the pot is steamed, the fat oil of the pork belly will penetrate into the light cake, and the sour sauerkraut will adhere to the surface of the meat, which is fat but not greasy. In one bite, the aroma of distiller's grains is accompanied by the sweetness of pork belly, plus a little sour and refreshing sauerkraut, which makes you unimaginable. I'm very hungry. . . )

My grandfather can also cook this dish. At home during the Spring Festival, grandpa will ask me if I want to eat light cakes with meat. Grandpa knows that I like his pork belly best and always satisfies me. Although I don't eat much, I can eat three cakes with meat at a time until I burp. A cake with meat must be steamed several times to be the best. When I was 20 years old, I cried out every day to lose weight, but as long as my grandfather made me light cakes with meat at home, I always got up in the middle of the night to steam a few pieces and secretly ate them, guessing that I would have to walk a few more steps tomorrow to lose weight!

Fuzhou fotiaoqiang

This is also a soup that best represents the characteristics of Fuzhou.

Regarding the origin of the Buddha jumping wall, please see Du Niang's popularization of science: the Buddha jumping wall began in the light years of Qing Dynasty and was originally cooked by Zheng Chunfa of Fuzhou Juchunyuan Restaurant. In his early years, Zheng worked as a chef under Zhou Lianfu, the special envoy of the Qing government. On one occasion, Fuzhou Finance Bureau invited Zhou Lian to have a potluck at home. During the dinner, a dish was made from raw materials such as chicken, duck, sheep elbow and ham, and then it was slowly stewed in a Shaoxing jar. Zhou Lian praised after eating. After returning home, Zheng Chunfa was asked to try this dish, but it didn't taste good, so Zhou took Zheng to the official currency bureau for advice. Zhou returned to the yamen, studied it carefully, and added delicious food. As a result, the fragrance was stronger and the taste was better. 1877, Zheng Chunfa resigned as a formal chef and opened Juchunyuan Restaurant in Dongjiekou Scenic Resort Scenic Area. Eighteen kinds of precious raw materials, such as sea cucumber and squid, were added with aged wine, ginger, cinnamon and fennel, and then simmered in a ceramic crock to make a delicious dish. More and more people go to taste it. At that time, a group of scholars also admired Juchunyuan for tasting this dish. When this dish was served on the table and the lid of the jar was opened, it suddenly smelled a strange smell, and everyone rushed to taste it, which was extremely delicious. Scholars wrote poems at the scene, including a sentence: "The meat on the altar floats, and the Buddha heard that he abandoned Zen and jumped over the wall." This dish was originally named Fushouquan, and later renamed "Buddha jumps over the wall".

I will also make a simple version of the Buddha jumping wall at home. My mother basically adds whatever is expensive. Add abalone, ginseng, scallop and pork belly and stew for several hours. This thick soup tastes very delicious. This dish will be served at a banquet in Fuzhou. It is the custom in my hometown that the bride will come to propose a toast when she goes to the Buddha's Leaping Wall at the banquet, so she should drink some hot soup to suppress her stomach.

Peanut soup and taro paste

Peanut soup and taro paste. Peanut soup is made of peeled peanuts. The soup tastes like peanuts, which melt in your mouth. When I was a child, I didn't like eating, so I wanted to drink peanut soup. My mother always puts a large pot in the refrigerator with a pressure cooker and then takes it out as sweet soup. I was really carefree when I was a child. Just drinking a bowl of peanut soup cooked by my mother will make me happy for a long time.

Taro paste is made in Penang. Simply put, it is steamed into slurry, with sugar in it, steamed repeatedly, and steamed to the entrance of taro. This family seldom does it, and grandma thinks it is too much trouble to do it several times. The most common food is at banquets in Fuzhou.