Pingtan gourmet salty peanuts use Pingtan's "Kouzi" (small peanuts) kernels, soak them in salt water, spices and white sugar, and then dry them in the sun for two hours.

First pour the fine sand into the pot, stir-fry until it is slightly warm, then pour the soaked peanut kernels into the pot, stir-fry over low heat until it is salty and crispy.

Potato Starch Soak potato starch and rock sugar in water, pound and mix into a slurry, add sugar and eight nuts to a hot pot with oil, stir repeatedly until it becomes a paste, and then take it out of the pot.

Add cooked sesame seeds, peanuts, date kernels and colorings.

After cooling and condensation, it can be eaten after cutting into pieces.

Translucent, sweet and delicious, it is a great summer snack.

Pingtan Island is rich in agar-rich seaweed Gelidium, which is mostly collected in summer.

Add vinegar and boil it into a paste, filter and remove the residue, pour it into a thin iron basin, add sugar, put it in water and cool it until it becomes soft and can be eaten.

Because of its transparent shape like a bird's nest, it is named Caoyan.

Cool and refreshing, it is a great drink in the clear summer.

The jelly sold outside is not as good as it is.

Jiuchong Kueh uses rice milk and potato starch and adds appropriate amount of five-spice powder, garlic leaves, salt, etc. to make a paste, then puts it into a steamer, steams one layer and then adds another layer, so it is called Jiuchong.

After cooling, cut into diamond-shaped flat pieces, fry in oil pan and eat immediately.

Pingtan Jiuchong Kueh is famous for its thin slices and deep-fried noodles. It is salty and delicious, fragrant but not greasy.

For the vegetable cake, remove the juice from the pickled radish and drain it, mix it with potato starch and rice noodles to make a slurry, add seasoned raw shrimp, crab roe, fresh pork shreds, plum pear (water chestnut) shreds, ferment briefly, put it in a bottle and steam it.

When eaten, it is sliced ??and fried. The color is yellow and the taste is delicious.

Misuo is ground glutinous rice flour, drained and made into a skin, wrapped in sugar and bean paste filling, rolled into a round cake, then covered with wet glutinous rice or japonica rice, and steamed in a cage.

It is elastic, sweet and delicious, sticky but not greasy.

Tatou Cake is made from mung bean flour, sweet potato flour, glutinous rice flour, sugar, mixed with water and mixed into a slurry. It is placed in a wine cup and steamed with wine and vinegar.

After cooling, the center is slightly concave, so it is called flat head.

Its color is as transparent as jade, cool and refreshing, and it is suitable as a snack during the summer heat.

Potato flour oil cocoon: Potato flour oil cocoon is made from cooked sweet potatoes soaked with potato starch and pounded into a flour skin, wrapped with sesame peanut candy filling, shaped into dumplings and deep-fried in an oil pan. It is bright yellow in color, sweet and delicious, and can be compared with Guangdong and Hong Kong Youjiao.

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The scientific name is now called "Heaven and Earth".

(Actually, it is rumored that "Tian Chang" refers to fish noodles, and "Di Jiu" means oil cocoon?) Meat Cake Break the sesame cake into two halves and fill it with cooked pork with red lees or seaweed.

This kind of snack is popular in Fuzhou, Fuqing and other places. Only Pingtan meat sandwich pancake has the advantages of fragrant, crispy and crunchy.

Nowadays, it is common at the entrance of all primary and secondary schools.

For 1 yuan, you can get meat, dried cilantro and ham (renamed “hot dog”, haha).

Bean flour is rolled [rice] and oil floated [rice]. Grind glutinous rice or japonica rice into a slurry, drain and roll into a ball [rice]. Fill it with bean paste or sugar and eight fruit fillings, shaped like glutinous rice balls. Add it to the soup and cook.

Remove and drain, pour into the fried bean flour and roll it to form a bean flour roll [rice hour].

It tastes sweet and has a unique flavor.

In addition, rice [Mishi] wrapped with bean paste filling is used, squeezed into cakes, fried in a pan until golden brown, and it becomes sweet and delicious oil floating [Mishi].

Potato flour [rice] and potato flour balls are made from peeled and steamed sweet potatoes mixed with potato flour, pounded into a mortar into elastic dough, and wrapped with fish, shrimp, sardine fillings (also made with shellfish, seaweed, meat, meat)

diced green onions as stuffing), knead into purse shape or round shape, suitable for boiling, steaming or frying.

In addition, the above-mentioned dough is used without filling, and directly mixed with diced bacon, fried peanut slices, celery segments, etc., and is divided into small pieces and put into the pot. It has a delicious salty flavor and is commonly known as potato starch balls.

Potato flour rice balls and potato starch balls are both authentic Pingtan flavor foods. They look ordinary but are unique. They are very popular among guests.

Pingtan Siomai is similar to the "Shaomai" in the north, but the ingredients and preparation methods are different.

First, sweet potatoes and potato starch are processed into vermicelli, then crab roe, shrimp, seaweed, diced fresh meat and seasonings are used to stir-fry until cooked. Then the stuffing is put into the skin, shaped into a "cabbage shape", and steamed in a vertical cage.

The shape is beautiful, the skin is thin, the filling is delicious, and the mouth is crispy and fragrant. It has the advantages of Xiao Long Bao and pot stickers.

It is included in folk banquet delicacies.

Red Tail Pancakes In February and March, when the spring cold is not over, Pingtan is rich in hairy shrimps, commonly known as "Red Tail".

Mix red tail with potato starch, celery, green onions and condiments into a paste and fry into pancakes.

It is smooth in the mouth, extremely delicious and has an extraordinary flavor.

Spring rolls and spring cakes Pingtan spring rolls are also called "spring cake fermentation". They are made from fine powder, egg drop and salt, and are beaten into a gluten slurry. They are fried in a pan over warm fire to form a thin paper-like spring cake skin.

In addition, bean sprouts, leeks, shredded pork, diced fish, oysters, clam meat, razor clams, shrimps, seaweed, etc. are fried and cooked as fillings.

Roll into a tube shape with spring pancake skin and serve.

Its taste is delicious and not greasy.

If fried, the spring rolls will be golden brown and even crispier.

Onion Pancake Pingtan Onion Pancake is very exquisite in the selection of ingredients and production. It is a famous local snack. There is a saying that "the onion pancake is fragrant all over the street when it comes out of the oven".

Use refined flour to ferment and shorten into layers, then fill it with diced meat, shrimps, green onion beads, seaweed, minced mushrooms, winter vegetables, etc., into a flat round cake shape, and bake it in the oven.

When it comes out of the oven, it is full of aroma, golden in color, moderately tender in the mouth, and leaves a chewy aroma.

Pingtan Food - Text Introduction Oyster Omelette Oyster omelette, also known as oyster meal, is prepared by mixing fresh oysters with oil, monosodium glutamate, chives, celery, and potato starch to form a paste. It is spread out in a pan and fried on both sides, like a pancake.

Crispy and sweet, it is comparable to the "oyster omelette" in southern Fujian and Taiwan.