Located in the seaside Jinjiang, many snacks come from the sea, so heavy sea flavor has become a major feature of Jinjiang famous food. In the new "Jinjiang City Journal. In the new "Jinjiang City Journal. Customs" listed in the local characteristics of the recipe are: osmanthus crab meat, pearl oyster fry, heart eel, oil baked red sea-crab, eight precious taro puree, five spices chicken rolls, sweet and sour Ly meat, soup boiled fish balls, steamed sea bass, fried red shrimp, return to the stewed chicken, eight treasures, rice, tiger bites the coriander grass, the four fruits of the sweet soup, etc.; the famous local specialties of the food are: the sweet rice of the Shi Shi, Anhai bundle of hooves, the water ball of the Shenzhen Shanghai, the oyster fry of the Dongshi, the Nga mouth of the peanuts, the food of the sea of Anhai Zhen cake (also known as Ji Hong cake), the source of food and drink, and so on. Nga Kou peanuts, An Hai food cake (also known as Ji Hong cake), Yuan He Tang candied fruits, Shi Hu red cream sea-crab, Long Hu golden turtle, Ling Shui preserved vegetables, Wuxiang rice, Chen Dai mud razor clams, Xibin ceremonial cake, etc.; local snacks are vegetables, oysters (food plus chase), snail meat bowl cake, rice balls, peanut rolls, meat dumplings, oyster fried peanuts, peanut soup, noodle soup, rice patties, fish balls, salty stuffed taro balls, deep-fried potatoes, dates, soil bamboo shoots jelly, and so on. Cuisine in the cooking techniques of fried, boiled, stewed, steamed, stewed, fried, brined, deep-fried, etc., the taste is generally light and sweet and sour, which is listed above from the name of the famous food recipes in Jinjiang, but also can be seen directly. For example, fried red shrimp, boiled fish ball, stewed chicken, steamed sea bass, baked red sea-crab, fried oyster (the word "fry" is a verb in the former, and a noun with oyster in the latter), fried potato date, etc., as well as sea bass steaming, four-fruit soup with pure sweetness, and Lai pork with both sweet and sour taste, etc. The following are the specialties of Jinjiang. The following is a list of Jinjiang's local specialties for readers to enjoy. Shenhu Fish Balls Shenhu Fish Balls are a traditional specialty of Jinjiang. They can be round, lumpy or fish-shaped. It is characterized by its white color, strong expansion force, soft texture, and delicate taste. It is made of finest fish meat such as eel and maga fish, which is minced and pounded, and stirred together with groundnut powder. Visitors to the springs have always praised it. Jelly of Earth Bamboo Shoots The earth bamboo shoots is a kind of annelid, and its scientific name is "star worm". It is mostly produced in the solid mudflats along the rivers and seas of Jinjiang, Jinjing, Shihe and Anhai. Don't look at its body length of only three to five centimeters, but all the organs. Its whole body can be eaten, after fine processing boiled, the gelatin on the body dissolved into the boiling water, after cooling into a jelly. It is grayish-white in color, crystal clear, tender and crisp, with a soft and flexible texture. It is a good product for cold dishes when eaten with a variety of condiments. Nga Kou Peanuts A traditional Quanzhou specialty. It is so called because it is produced in Nga Kou, Jinjiang. The peanuts are selected from the "Little Liuqiu" peanut variety grown in sandy soil, washed and cleaned with a small amount of salt (with a strict control of the amount of salt), and then boiled vigorously over a high fire for a short period of time, so that they cook quickly and produce less oil, and then sealed and stored in the sun to make them into "white sun-dried peanuts". Ngaokou peanuts have a history of more than 200 years, and the sales have been unceasing, and they are an important local product for export. Anhai food Zhen cake Originally produced by Jinjiang Anhai "food Zhen ingot Chin store", help called food Zhen cake, commonly known as Jihong cake. It is one of the famous products of southern Fujian, fresh and refreshing in the mouth, delicious and fragrant texture, and is the most ideal gift. Jihong cake is commonly known as "bride candy". Jihong, as the name suggests, is to wish lovers to be married, love forever, and grow old together. Jihong cake ingredients are simple, glutinous rice, sugar, kumquat can be. Tender, sweet, fragrant, elastic, after eating kumquat sweet flavor er reversal, for the tea with the best. Jihonggao not only expresses the faithful love, but it also travels across the ocean and becomes a sweet fruit delicacy for tens of millions of overseas Chinese living in southern Fujian who miss their relatives. Lingshui Dried Vegetables Jinjiang traditional food. It is named because it is produced in Lingshui, Anhai. White radish is used as raw material, cut into cubes or strips, dried in the sun, put into a clay jar, add an appropriate amount of salt and red soil, and stored in a sealed area for three or four months before consumption. According to legend, during the Wanli period of Ming Dynasty (1573-1620), Wu Chunfu, a native of the township, became an official in the imperial court, and brought "Lingshui Dried Vegetables" to the imperial court to distribute to his colleagues, which was highly praised, and then presented to the emperor, who praised it, and designated it as a tax-exempted food, which was sold all over the world. For more than three hundred years, the production has been increasing and it has become a delicacy for people to eat. Conch meat bowl cake This is the Jinjiang no sea around the flavor of snacks, take the best white rice, rice soak for about 2 hours, scrub clean and fish up, put on the stone mill into the rice paste, put sugar, yeast, flavors, stirring, and let stand for 1 hour. Use a spoon to scoop the rice paste into a small teacup (eight cups shall prevail), into the steamer, high-fire steaming for 25 minutes is complete. Remove to be cooled with a knife inserted along the side of the cup, turn around and pick out. This bowl cake is different from other places in Quanzhou double hair bowl cake, it is fine air holes, the bottom of the smooth and shiny, rather like a glazed light bulb, help also known as "glazed Acura bowl cake". Eat both soft and moist and elastic and crunchy, but also have a unique taste of eating snails, so it is called snail meat bowl cake. Oyster Omelet There is a proverb in Quanzhou: "fat oysters and fat leeks" and "two leeks and onions". This means that in February of the old calendar, leeks are at their peak and oysters are at their fattest. Oyster omelette is the two as the main raw material, the former cut into about a city inch long, and cleaned oysters together, outside the seepage of groundnut powder, add a little water to mix properly, so that the three together, become a kind of semi-dense liquid, and then put into a round frying pan on the frying. When frying, add some lard as appropriate. During the process of frying, spray soy sauce and old vinegar, groundnut wine to remove the fishy smell, and use a frying spoon to keep stirring so as not to burn hot. Advanced points, in the process of stirring, but also play an egg or duck eggs on the oyster omelette, nutritional value is higher, the flavor is stronger, more can stimulate people's appetite. Quanzhou coastal oyster production area: the search for the Quanzhou East China Sea, Anhai Dongshi is famous. If the leeks for oyster omelette are out of season or not enough supply, garlic is also a substitute ingredient for oyster omelette.