Fuding is surrounded by mountains and sea and is rich in products. Fresh seafood can be seen all over the streets. The rich delicacies of mountains and seas can satisfy first-time visitors, but it is the Fuding-style snacks that make visitors salivate. Fuding snacks are popular among people for their beautiful taste, exquisite workmanship, rich fragrance, obvious local characteristics, rich and diverse styles. Here are a few items by the way:

1. Jiangji Fish Fillet: Anyone who is from Fuding knows that there is a long-established Jiangji Fish Fillet shop in Fuding. Jiang Ji Fish Fillet was founded in 1940. Since its founder Jiang Shenggan, the old shop has been operating for more than 60 years. The former old shop has moved to another location, but the old name is still resounding. What has not changed is the quality and reputation, as well as the endless flow of customers.

Fish fillet, also locally transliterated as fish soup, is a widely spread snack variety in the local area. There are no fewer than dozens of such snack bars in the urban area. In the fierce market competition, the long-established Jiangji fish fillet shop is inseparable from its excellent selection of ingredients and fine workmanship. Jiang Ji Fish Fillet has been passed down for three generations. The current owner, Jiang Xiuling, always keeps in mind the craftsmanship and legacy passed down by his ancestors to ensure excellent quality. He goes to buy fresh fish every early morning, and even buys salt, sugar, ginger, tapioca and other condiments himself. His fish fillets insist on being hand-made. The fresh fish is peeled and deboned, the clean meat is chopped, minced ginger is added to remove the fishy smell, and salt, sugar and MSG are added in proportion. Rub the fish and seasoning together with your hands until the fish becomes elastic. The hand rubbing action should be fast, otherwise the fish will heat up during the rubbing process and lose its original freshness. Finally, add tapioca flour, a little ginger, green onion, and water, and stir evenly. When needed, break into small pieces and add to the pot. Jiangji fish fillet has a fishy flavor that leaves your teeth, is tender and refreshing, and you won’t get tired of eating it.

As a time-honored brand in Fuding, Jiang Xiuling did not limit his products to a single type of fish fillet. With his many years of practical experience, he also made fish dishes based on the tastes of customers in Zhejiang and Fujian. New varieties such as pills and swallow pills. His spicy and sour pomfret soup is one of the best in Fuding. Currently, Jiangji Fish Fillets has 2 branches in the city.

2. Fish cake soup: First, beat the fresh fish meat into a puree, mix it with sweet potato powder, monosodium glutamate, salt essence, sugar, a little ginger and edible alkali, put it into the pot and cook. Then cut Fuding's unique nine-layer cake (a type of rice cake) into small strips and cook for a while. In this way, the fish flavor penetrates into the kuey teow, and the aroma of the kueh teow is also absorbed by the fish fillets. Add a little chili pepper and rice vinegar to make it delicious and refreshing. The fish fillets are tough and crispy, and the rice cakes are 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 origins. In my childhood memories, it was a temptation that could satisfy both hunger and cravings. Steam cake, as the name suggests, is a steamed cake. This delicious and cheap snack that can only be found in the streets of Fuding is very exquisite in its preparation. It uses Sanhe rice, that is, mixed rice, glutinous rice and japonica rice mixed in a certain proportion as raw materials, which can be a lot of knowledge. According to reports, if mixed rice is used alone, the taste of the steamed cake will be too rough; if glutinous rice is used alone, it will be too soft and sticky to the teeth; if it is made with triple rice, it will be soft and elastic. Soak Sanhe rice overnight, grind into powder, and dry until 80% dry. Set aside. The tools for making steam cakes are also unique. A small aluminum pot is placed on a small coal stove without a lid. A flat aluminum plate is placed on the pot, with a round opening of about 8 cm in diameter in the center of the aluminum plate. The traditional method of making steamed cakes is to place a conical aluminum cup with a hole at the bottom on top of the round mouth. But now most of the cups seen on the streets are made of bamboo tubes instead of aluminum cups. Fasten the bamboo tube to the round mouth on the top of the pot, put in an aluminum plate with holes, then spread a layer of gauze, scoop out two or three spoons of ground Sanhe powder, and spread it evenly. Then sprinkle a layer of osmanthus brown sugar or sesame white sugar according to personal taste, and then spread a layer of rice flour. Most stall owners stack two bamboo tubes at a time, like a steamer. Add water to the aluminum pot and place it on a low fire. Keep heating until the steam slowly rises from the round hole on the top of the pot. It takes three to five minutes. Buy it now and cook it now. It is fresh and delicious. The promoter skillfully removed the bamboo tube and poured it out. A steam cake about 2 centimeters thick, moderately fragrant and waxy, white and crystal clear, soft and elastic was made. The steam cake is steaming and hot to the touch, and tastes best with a hint of bamboo aroma. But you have to be careful when eating it. The sweet-scented osmanthus brown sugar or sesame white sugar filling in the middle is heated into sugar oil, so be careful to burn your mouth. Many Fuding people who travel far away are particularly fond of snacks such as steam cakes to relieve their homesickness.

4. Eight-treasure 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 selection of materials. Fuding Babao Taro Puree is made from Fuding Taro, a local specialty of Fuding and a famous brand agricultural product in the province. Fuding taro is famous for its large size, loose texture and fragrant taste. It is the top quality for making eight-treasure taro paste.

This dish is delicate, soft, sweet and delicious. It looks like a cold dish but actually burns your mouth. It has a unique style. It is auspicious and festive, and it is often served at banquets. There is an interesting story behind its fame. In the 17th year of Daoguang's reign in the Qing Dynasty (AD 1839), Lin Zexu went to Guangzhou as an imperial envoy to ban smoking. In order to ridicule Chinese officials, the consuls from Britain and the United States specially prepared Western cold dishes in an attempt to make Lin Zexu look embarrassed when eating ice cream. Afterwards, Lin Zexu hosted a sumptuous banquet in return. After a few herbal teas, a plate of dark gray and shiny, dark brown and smooth, not steamy, like cold dishes was served. A foreign consul took a spoonful and put it into his mouth. His eyes were so hot that the other guests were shocked. At this time, Lin Zexu casually introduced that this is a famous dish in Fujian, China called taro paste.

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