Shaxian snack started from 1600 years ago, and has a long history. The ancestors here are descendants of the Han nationality in all parts of the Central Plains, which makes Shaxian snacks contain the "genes" of the ancient Han nationality's food culture. For example, the well-known Shaxian preserved duck (now called salted duck) is made by pickling washed duck with salt, ginger and other condiments, and then air-drying, sun-drying or oven-drying, which basically inherits the production method of Zhou Dynasty. The white Shaxian bean curd is not marinated with gypsum or bittern, but with the old slurry overnight. This method comes from Liu An, the king of Huainan in the Han Dynasty. Shaxian County is located in the lower reaches of Shaxi in the mountainous area of northwest Fujian. In ancient times, when it was difficult to travel by dry road, it used to be a very prosperous distribution center for agricultural and sideline products. At that time, Chengguan could be described as "a hundred rivers in the river contended with each other, and business on land gathered". Most of the local products such as rice, wood, dried bamboo shoots, tea leaves and mushrooms in northwest Fujian and west Fujian were gathered in Shaxian County, and then transported to Fuzhou on the coast of the East China Sea through Shaxi and Minjiang River. Therefore, merchants from Fuzhou, Tingzhou, Minnan, Youxi, Putian, Jiangxi, Zhejiang and other places have come here to deal in medicinal materials, cloth, mountain products, fish goods, preserved fruits, etc., which not only promotes the prosperity of Shaxian snacks, but also makes it have the characteristics of Fuzhou and Minnan, as well as the Hakka flavor in Tingzhou, forming a relatively fine production of noodles, beans and meat. At that time, Shaxian was dominated by small vendors and small shops, and its diet was exquisite, but it didn't want to spend a lot of money. Snacks followed this trend, focusing on economic benefits, and continued to this day, which became its main advantage in marching into various places. Snacks in Shaxian are generally divided into rice, such as fried white glutinous rice, dried duck soup, frozen rice skin, and sweet glutinous rice balls. Flour, including wonton, mixed noodles, steamed dumplings, pepper cakes, lotus leaf buns, etc. Beans, including sandwich tofu balls, jade roll tofu, pot tofu, plum blossom tofu, etc. Others include taro buns, beef sausage, Xiamao roast duck and so on. Among the numerous snacks, there are 50 kinds of traditional brand-name snacks, among which wonton (also known as flat meat), taro bag, steamed dumplings, Baoxin bean curd pill, rice jelly, rice jelly skin, sweet potato, fish ball, pepper cake and dried loach powder are the top ten varieties, while the first four kinds are national brand snacks. Shaxian wonton, which is related to jiaozi, has a history of 1400 years. Yan Zhitui in Northern Qi Dynasty said, "Today's wonton is shaped like a crescent moon, and it can be eaten all over the world." Shaxian Wonton is unique in that it has a thin skin and a lot of stuffing, and the stuffing meat is hammered with a mallet. When it is packaged, it depends on different tastes, and it is appropriately added with chopped green onion, shrimp meat, soup stock, monosodium glutamate, sesame oil, chopped green onion, rice vinegar and other condiments. It tastes crisp, fresh and delicious, and/kloc-0 was named "Chinese famous snack" in 1997. Steamed dumplings, formerly known as Plum Blossom, is named after it stands upright when steaming and its upper part looks like plum blossom. Compared with steamed dumplings in other places, steamed dumplings in Shaxian has its own characteristics. For example, steamed dumplings hides are mixed with cold water instead of warm water or hot water. It is as small as a date, transparent after steaming, small and exquisite, glittering and translucent as jade, and is also rated as "a famous Chinese snack". Shaxian taro bun is a steamed stuffed bun made by ancient Hakka ancestors with locally rich potato taro instead of flour. At present, Shaxian taro buns are made of taro and cassava flour, and the fillings are dried bamboo shoots, dried bean curd, ginger, scallion, mushrooms, shrimps, lean meat, etc., which can be mixed or cooked (called taro dumplings). After cooked, taro buns were put into the soup with soy sauce, monosodium glutamate, lard, sesame oil, chopped green onion, pepper and vinegar. They tasted tender, smooth, soft and delicious, and won the title of "Chinese famous snack" in 2000. Shaxian Baoxin Tofu Pill is made of Shaxian tofu and sweet potato powder as the main ingredients, and salt and monosodium glutamate are added to make tofu paste, which is wrapped with stuffing made of pork belly, mushrooms, shrimps, scallion, ginger and sesame oil. It tastes tender outside and delicious inside, and won the silver prize in the third national cooking competition.