Fuding is surrounded by mountains and seas, with abundant products and fresh seafood everywhere. The rich delicacies of mountains and seas can be feasted on by the newly arrived tourists, but what makes tourists covet is Fuding-style snacks. Fuding snacks are delicious, exquisite in workmanship, rich in flavor, obvious in local characteristics and rich in styles, which are popular among people. Here are a few examples:

1. Jiangji Fish Slices: As long as you are from Fuding, everyone knows that there is an old shop Jiangji Fish Slices in Fuding. Jiangji Fish Slice was founded in 194. Since the founder Jiang Shenggan started, the old shop has gone through more than 6 years. The old shop has been moved, but the old name is still loud and clear. What has not changed is quality and reputation, and there are endless customers.

Fish fillet, which is also transliterated as fish soup locally, is a kind of snack widely spread in the local area, and there are dozens of such snack bars in the urban area. In the fierce market competition, the old shop of Jiangji fish fillets has been enduring for a long time, which is inseparable from its excellent materials selection and fine workmanship. Jiang Ji fish fillets have been passed down for three generations, and now Jiang Xiuling, the head of the company, always keeps in mind the ancestral craftsmanship and legacy to ensure excellent quality. He goes to buy fresh fish every morning, even salt, sugar, ginger, cassava flour and other condiments are bought in person. His fish fillets are hand-made, fresh fish are peeled and pricked, the clean meat is taken, chopped vigorously, and the fishy smell is removed in Jiang Mo, and salt, sugar and monosodium glutamate are added in proportion. Rub the fish and seasoning together by hand until the fish is elastic. Rub your hands quickly, otherwise the fish will lose its original freshness when it gets hot during rubbing. Finally, add tapioca powder and a little ginger, onion and water, and stir well. When necessary, knead it into small pieces and put it into the pot. Jiangji fish fillets are fragrant and keep their teeth, tender, smooth and refreshing, and they are never tired of eating.

As an old brand of Fuding, Jiang Xiuling didn't limit his products to the single variety of fish fillets. With his years of practical experience and according to the tastes of customers in Zhejiang and Fujian, he made new varieties such as fish balls and swallow balls. His first hot and sour soup is a must in Fuding. At present, Jiangji Fish Slices has two branches in the urban area.

2. Fish fillet soup: First, take the lean meat of fresh fish and mash it, mix it with sweet potato powder, monosodium glutamate, salt essence, white sugar, a little Jiang Mo and edible alkali, put it in a pot and cook it, then cut it into small strips, which is a kind of rice unique to Fuding, and put it in the same pot for a while. In this way, the fish flavor permeates into the strips, and the fragrance of the strips is also absorbed by the fillets. Add a little pepper and rice vinegar to make it delicious and refreshing. The fish fillets are tough and crisp, and the rice is soft and soft. It tastes both soft and hard and has a unique flavor.

3. Yinbei Steam Cake: Yinbei Steam Cake has a long history in Fuding, and it is difficult to trace its roots. In the memory of childhood, it was a temptation to satisfy one's appetite and satisfy one's craving. Steam cakes, as the name implies, are cakes steamed. This delicious and cheap snack, which can only be found in the streets and lanes of Fuding, is very exquisite in production. It uses three-rice, that is, mixed rice, glutinous rice and japonica rice in a certain proportion as raw materials, which can be of great learning. According to reports, the steamed cake made of mixed rice is too rough in taste; Using glutinous rice alone is too soft and sticky; Made of Sanhe rice, it is soft and suitable, and it is elastic. Soak Sanhe rice for one night, grind it into powder, and air it to 8% dry for later use. The tools for making steam cakes are also unique. A small aluminum pot is placed at the top of a small coal stove without a lid. A flat aluminum plate is placed on the pot, and a round mouth with a diameter of about 8 cm is opened in the center of the aluminum plate. The traditional method of steam cake is to put a conical aluminum cup with a hole at the bottom on this round mouth. But now what you see on the street mostly replaces aluminum cups with bamboo tubes. The bamboo tube is fastened to the round mouth of the top of the pot, put in an aluminum plate with holes, spread a layer of gauze, scoop up two or three spoonfuls of ground three-in-one powder and spread it flat. According to personal taste, sprinkle a layer of osmanthus brown sugar or sesame white sugar, and then spread a layer of rice flour. Most stall owners overlap two bamboo tubes at a time, just like a steamer. Aluminum pot put water on a small fire, heating it constantly, and the steam slowly rises from the round hole on the top of the pot, which can take three to five minutes. It is fresh and delicious. The pusher skillfully took down the bamboo tube and poured it out. A steamed cake with a thickness of about 2 cm, moderate aroma, white and glittering, soft and elastic was made. Steamed cakes, which are steaming and hot, taste best with a touch of bamboo fragrance. However, when eating it, you have to work hard. The sweet-scented osmanthus brown sugar or sesame white sugar stuffing in the middle is heated into sugar oil, so be careful to burn your mouth. Many Fuding people who travel far away are especially fond of steamed cakes as a snack to solve their homesickness.

4. Sweet taro paste: Taro paste is one of the traditional sweets in Fujian cuisine! Among them, Fuding's eight-treasure taro paste is the most authentic. Its reputation is closely related to its material selection. Fuding Babao taro paste is selected from Fuding native products? Fuding taro, a provincial famous brand agricultural product. Fuding taro is famous for its big size, loose texture and delicious taste, and it is the top product for making eight-treasure taro paste.

this dish is delicate, soft, sweet and delicious. It looks like a cold dish, but it burns your mouth. It has a unique style. It is auspicious and festive, and it is often found at banquets. There is an anecdote about its fame. In the 17th year of Daoguang reign in Qing Dynasty (AD 1839), Lin Zexu went to Guangzhou as an imperial envoy to ban smoking. Consuls in Britain and the United States prepared western-style cold dishes in order to ridicule China officials, in an attempt to make Lin Zexu make a fool of himself when eating ice cream. Afterwards, Lin Zexu gave a rich banquet in return. After a few courses of herbal tea, a plate of dark gray and shiny, dark brown and smooth, does not emit hot air, like a cold dish. A foreign consul scooped a spoonful and sent it to his mouth. His eyes were so hot that other guests were shocked. At this moment, Lin Zexu casually introduced that this is a famous dish in Fujian, China called taro.

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