Guang Cake Guang Cake, also known as Fuqing Cake. Similar to Sichuan sesame cakes and Beili Shaobings. Guangbing cakes are made from well-selected ingredients and made in a special way. They look golden and lovely, smell fragrant and tempting, and taste crispy and delicious. They are far superior to sesame cakes and sesame cakes. As a result, it is well-known and has won the Quality Product Award from the Fujian Provincial Department of Commerce. The light cake uses refined flour as the main raw material, with appropriate salt and alkali. It is kneaded into a dough by adding water, kneaded into a cake shape, and then patted with sesame seeds. Punch a hole, put in a special cake stove and bake it with pine needles. It is said that before the Ming Dynasty, there was no light cake in Fuqing. During the Jiajing period, Qi Jiguang led his army to Fuqing to pacify the Japanese pirates. In order to attack the enemy, the army often did not use fire to cook. Instead, the soldiers (most of Qi's army were from Shandong) baked wheat grains according to the method of making sesame cakes in their hometown in Shandong. , the prototype of this scone. There is a hole in the middle, so you can put on a fine linen rope and hang it on your chest, which is convenient for marching and fighting. Later, the soldiers discovered that although scones could satisfy their hunger, eating them regularly could lead to constipation, difficulty in digestion, and poor taste. Qi Jiguang and his staff also tried to add salt during the production process to enhance the taste. Add alkali to aid digestion, add sesame seeds to moisten the gastrointestinal tract and remove dryness and fire. The improved pancakes became a favorite dry food for Qi Jiajun soldiers, and Qi Jiajun achieved great success by annihilating the Japanese pirates in Niuniu stronghold. Later, the method of making pancakes was spread to the people. In order to commemorate Qi Jiguang's achievements in pacifying the Japanese, the common people called this pancake. "Guang cake". Guang cake is cheap, good and easy to carry, especially after it is cut open and stuffed with slices of meat, oyster cakes and braised dried beans. It is fresh inside and fragrant outside, with a unique flavor. It is a gift for relatives and friends, and a must-have for tourists. A delicious treat. Many people living overseas enjoy eating oyster cakes made from high-quality rice, mixed with water, and stuffed with leeks, oysters, seaweed, and diced meat. Fried local snack, the cake is ocher in color, crispy on the outside and soft on the inside, and has an attractive aroma. It is best eaten as porridge or as a paste, and is also suitable for eating with freshly baked fish balls. Fish cakes and fish balls are a specialty of Fujian cuisine. They are shaped like giant pearls, delicious and meaty but not greasy. They are famous at home and abroad. The main ingredients for making fish balls are conger eel, mackerel and shark. , grass carp and other back meat, chop and mince it, put it in a special pottery bowl, add salt and beat it, slowly add potato starch in proportion, mix well, and finally wrap it with meat filling and boil it in water. Add stock or chicken soup, green onion, cooked oil, vinegar and seasoning. There are many fish ball shops in Fuqing, the most famous one is Gudimu fish ball in Hengjie, the county. Recently, Longtian fish ball is white in color and delicious in texture. It is well-known throughout the county. It is made by adding an appropriate amount of flour to the fish ball paste and adding diced pear (water chestnut) to make fish cakes. It is crispy on the outside and soft on the inside. It is delicious. Pancakes, meat pancakes and meat pancakes are Fuqing's specialties. One of the snacks, it is as famous as light pancakes and oyster pancakes. There are many pancake shops in Fuqing County with a thriving business and a large number of customers. The pancakes are made of refined flour and are as thin as cicada wings. Cut into thin slices soaked in soy sauce and sugar sauce, add tender leeks as filling, wrap and place in a special oven, grilled over charcoal fire. The meatloaf is ground into thin pancakes with pork suet and clear flour, and wrapped with game meat, chives, and water. Oil is also put into the pancake oven and cooked over pine needle fire. The pancakes and meat cakes are crispy and delicious. The Fuqing pancakes have thin skin and are filled with chives. The meat cakes have crispy skin and oily filling that melts in the mouth. Zhihua Zhihua Zhi is a specialty of Haikou Town, Fuqing: the raw materials for making Huazhi and Mazhi are similar, first soak the glutinous rice in water for 24 hours, wash it out, dry and crush it, then heat the glutinous rice flour and knead it into soft fruit, and simmer a small amount of water. Put the soda ash in a bucket and stir it vigorously with a small stick until it foams and does not shrink. Then cut it into small strips that are slightly larger than the head of the chopsticks and about an inch long, and fry them until they are hot. The embryos of sesame seeds are dipped in fried rice crackers to make sesame seeds; dipped in fried sesame seeds to make sesame seeds. Sesame seeds are crispy and delicious, with moderate sweetness, low price and good quality. They can also be used as gifts for relatives and friends. They are loved by the people of Fuqing. . Yuanxiao and glutinous rice balls are made of glutinous rice. Yuanxiao is made of glutinous rice flour and stuffed with lean pork paste. It is salty and fresh in the past, so it is often eaten during the Lantern Festival. It is also called "Yuanxiao Yuan". The glutinous rice flour is also used as the wrapper. It is filled with sugar, peanuts, sesame seeds, and a small amount of vegetable oil. The method of making Yuanxiao is similar to that of glutinous rice flour. Make a small ball, roll it into a straw hat shape, wrap the stuffing, and then roll it into balls, commonly known as rolling balls; knead the stuffing into glutinous rice balls into small balls, dip them in water and put them in a basket sprinkled with glutinous rice flour and shake them to coat them. Layer rice flour, then dip it in water, and shake again until it forms a ball shape, commonly known as ecstasy. When cooking, add boiling water to the dumplings and push them in the same direction with a spoon to prevent the dumplings from collapsing and sticking to the pot. After boiling, add cold water four or five times before picking them up and eating them. In addition, a kind of "tangyuan" similar to glutinous rice balls and shaped like dumplings is also sold on the streets of Fuqing in the summer, which is called "tangyuan". The oily skin is thin and filled with lots of fillings, which makes it appetizing and quenches hunger and thirst. Taro Fruit Taro Fruit is made from rice milk: the main raw material is added with shredded taro and shrimp oil. The fruit embryo is steamed on a retort bed and deep-fried in a frying pan. It looks golden in color, but when you open it, the inside is as white as gelatin and fragrant. It is delicious and attractive. It is one of the famous flavors of Fuqing. It is currently at Fushun Shi Barley Shop in Hengjiewei, Fuqing City. The taro produced is the most famous. Red barley red fruit is also called fried tangerine, and the Yuxi red plant is the most famous. Hongke uses glutinous rice flour as the skin and cowpea paste, sugar and lard as the filling. The fruit embryo is molded into a round or oblate shape using a barley mold and then deep-fried. It is crispy on the outside and soft on the inside, sweet and delicious. Because the bark of the barley is reddish with food red, it is called red barley - red barley has a bright red appearance, and is considered a mascot among the people, and is often given to each other as gifts. It is more popular because of its bad luck.

Jiuchong Barley Jiuchongke is a rice product made by farmers. The newly released late grains are ground into white rice, ground into slurry with water, add a small amount of alkali (you can also add grass ash water) and mix well to make rice slurry, then boil the water. Place the steamer bed on the pot and cover it with a fine cloth. After the water vapor rises sharply, spoon the rice milk and spread it evenly on the bottom of the steamer. After steaming, spoon the rice milk and spread it flatly on the cooked barley again and again. After several times, it becomes Tong because it has nine layers, so it is called Nine trees. When eating, chop it into small pieces and pour sugar juice on it. Rat and wheat barley is one of the traditional snacks in Fuqing. The preparation method is: wash the young stems and leaves of rat koji (a kind of Asteraceae weed) with water. Pound it into a paste, mix it into glutinous rice paste, and knead it into a dough. Use sugar, turnip (radish) shreds, lard or soybean sugar, and diced fat meat as fillings, and wrap it into a ball of about 1 inch in diameter. It is steamed in a steamer and then fried when eaten. It is light green in color, fragrant from wild chrysanthemums, and refreshing in the mouth. It is a must-have snack for every household during Qingming Festival. Popular for its delicious taste, it is one of Fuqing’s famous dishes. You can choose arrowroot, red taro, or Hericium taro varieties, but betel nut taro is the best. Steam the taro, remove the skin and defects, and crush it into puree. Stir in the lard, sugar, spices, sesame seeds, etc., and stir evenly in a hot pot. Then put the red dates, plum tongue, hawthorn, fried peanuts, almonds, cooked lotus seeds, green and red silk, etc. in the basin. Arrange it in a pattern of flowers and plants and steam it in a steamer for ten minutes before serving. When someone is still eating it, add a little milk to give it a unique flavor. It is said that when Lin Zexu was supervising the smoking ban in Guangzhou, foreigners ridiculed the Chinese for not knowing how to eat ice cream. Representative. Lin Zexu used this unique and famous dish at the banquet to make the foreigners who didn't know what taro paste was make a fool of themselves. A local snack made from rice. Fuqing Meng Cake is made from pure white rice, fermented with water and steamed using a scientific method. It is white, soft, elastic, sweet and refreshing, and is an ideal breakfast ingredient for urban residents. The preparation method is similar to Meng Gao, but the rice milk is put into bowls and cups when steaming, and the texture is firmer and more elastic than Meng Gao. Oyster Monkey, also known as oyster cake, oyster pancake, and oyster pancake. Oyster buns are similar to the oyster omelette in southern Fujian, but the flavor is slightly different. The main ingredients of the oyster monkey are oysters and sweet potato powder, supplemented by chicken, duck, diced pork belly, garlic segments, salt, sugar, and hot sauce. It is a farmer's favorite. Drinks and side dishes can also be served to guests. Tea snacks are flour products, which are similar to Uyghur "oil dumplings" and are made with a small amount of glutinous rice flour mixed with flour (sometimes without adding glutinous rice flour). It is stretched into threads like threads and fried in new peanut oil in the eighth month of the lunar calendar. At this time, the fried snacks made with the new oil are crispy and fragrant, and can also be used as snacks. Soak it in milk, soy milk, and peanut kernel soup as breakfast. When making Dingbian Dingbian, grind the best rice into a thick paste and put it in the pot over high heat. Heat oil and shrimp oil. Boil it into oil soup, add dried shrimps, black fungus, shredded pork, etc. After the water boils, stir the thick paste around the edge of the pot. When it is cooked, scoop it into the soup, then add the green onions and MSG. It's done. Fuqing's Dingbian is cheap and delicious. It can be used as a snack or as a meal. It can be used to make oyster cakes. Taro fruit is the most suitable.