fish ball
Fuzhou's famous flavor snacks. Generally, eel, mackerel and other fish are mashed into paste, mixed with high-quality potato flour as skin, sandwiched with lean meat and shrimp, and kneaded into balls. After cooking, soak in delicious soup, add chopped green onion and float on the noodle soup, which is called "Seven Star Fish Pill". It is famous for its white color, elastic quality, loose meat stuffing and refreshing taste. It is said that this seven-star fish ball was created by a fisherman at sea. It was learned by a businessman who went abroad to do business. After returning to Fuzhou, he did the same thing and opened a "Seven Star Snack Bar", which exclusively operated "Fish Pill Soup". Later, a juren who went to Beijing to take the exam went to the store for dinner. After eating fish balls, he was surprised. He said in a poem: "Little stars are scattered in the night sky, and jade is sweet and fragrant." Although southern Xinjiang has been drinking for thousands of years, the poetry of Seven Stars is rare. "The shopkeeper mounted the poem on the floor of the shop, and since then, diners have been crowded and business has been booming." Seven-Star Fish Pill is named after this poem. Now the streets of Fuzhou are full of fish ball stalls. Changle and Fuqing in suburban counties also have the custom of eating fish balls. In addition to store sales, street vendors beat small bowls with spoons to attract customers. As a local specialty, foreigners often like to taste fish balls when they come to Rong.
Taipingyan
Swallow skin is made of lean pig's hind legs. The tendons and periosteum are removed, cut into thin strips, pounded into paste with a wooden pestle, slowly added with potato powder and appropriate amount of water, repeatedly stirred and pressed evenly to form a hard blank, and then placed on slats and rolled into thin sheets. Spread a thin layer of potato flour, fold it up and dry it a little to make fresh swallow skin. Continue to dry the dried swallows' skins, which will not be bad after a long-term storage for one year. Before filling, cut the swallow skin into two-inch squares with a knife. Chop lean pork, shrimp, horseshoe, seaweed, etc. Paste, add a little soy sauce and scallion to taste, wrap the square slices of yanpi into small flat slices, and steam them to make meat swallows. Fuzhou people often mix "flat-fleshed swallow" with shelled duck eggs as a dish. Because "egg" is called "egg" in Fuzhou dialect, "duck egg" sounds like "suppression of chaos", and "suppression of chaos" means peace, so it is called "Taiping Yan", which is homophonic with "banquet" and is also called "Taiping banquet" "Taiping Banquet" is a "big dish" at the wedding banquet in Fuzhou. When attending a banquet, firecrackers are set off, and guests can eat only after the bride and groom or their elders improvise their thanks. Flat-fleshed swallows are deeply loved by compatriots in Taiwan Province and overseas Chinese in Fuzhou. When you come to Fuzhou, you will bring back swallows as gifts for your relatives and friends.
Swallow skin soup
Meat Yan
Guobianhu
Also known as "edge sticking" or "pot edge". It is a unique snack in Fuzhou. Almost all the pot-side paste shops in Shanghai, Taiwan Province and Hongkong are run by Fuzhou people. The main ingredient is rice slurry. After the pot soup is boiled, pour the rice slurry on the side of the pot, dry it slightly, scrape it into the pot with a spatula, and synthesize it with the soup boiled with chicken and duck liver offal, shrimp, dried cuttlefish, mushrooms, day lily and other ingredients. It is characterized by thin and curly noodles, clear soup without paste and delicious taste. In the old days, people in Nantai and Xiadu areas of Fuzhou "welcomed the king" in March, and every household made pot paste. Pot-side paste is still the favorite breakfast for Fuzhou people. Because the pot is easy to cook, there is a saying in Fuzhou that the pot is cooked as soon as it is cooked. Pot stickers have also spread to areas outside Fuzhou, such as Putian.
taro paste
It is made by boiling and mashing areca taro and adding red dates, cherries, melon seeds, wax gourd sugar, white sugar, sweet-scented osmanthus and cooked lard. The top grades of taro paste are called "Taiji taro paste" and "Babao taro paste". Because lard is wrapped, it looks like cold food after cooking, but it is actually hot food. It is often served as dessert at parties. There is a custom of making taro paste in the eastern coastal areas of Fujian. Among them, Fuzhou taro is the most famous, which is a typical dessert in Fuzhou. It is widely rumored among the people in Fuzhou that Lin Zexu, a patriotic hero in Fuzhou, once "entertained" foreigners with taro with hometown flavor in Guangzhou, making them burn their mouths and make a fool of themselves. The taro paste made of betel nut produced in Fuding, eastern Fujian, is exquisite in texture and can be called a must.
[Edit this paragraph] Fried meat pie
Fried meat pie is a traditional snack in Fuzhou. It is a pasty snack made of sweet potato powder, sugar and water, and then fried with lard in an iron pan. It is white, elastic in color and looks a bit like jelly. Why is it called "fried meat pie" without meat? Lard is meat. In the past, farmers in Fuzhou married their daughters-in-law, and the bride went in to cook. The first cooking test for my mother-in-law is to make a "fried meat pie". If she passes this test, she is qualified to be a daughter-in-law.
A light cake
Also known as "Zhengdong cake", its origin has a story. In the forty-first year of Jiajing in the Ming Dynasty (1562), on September 27th of the lunar calendar, Qi Jiguang, a national hero who fought against the Japanese aggressors, led his troops to pursue the Japanese aggressors to Tian Niu (now Longtian) in Fuqing. In order to reduce the cooking time, Qi Jiguang arranged two kinds of round cakes made of flour for charcoal fire moxibustion. One is small and dry; A big, soft, slightly sweet one. There is a small hole between the two, which is carried on the back with a rope, which is convenient for soldiers to carry as temporary dry food. Because it can satisfy hunger everywhere, it enhances the mobility of the team and contributes to peace in Japan. Since then, people in Fuqing, Fuzhou and Minqing have copied these two kinds of round cakes to commemorate Qigong. The former is called "light cake" and the latter is called "East cake". Later, someone added sesame seeds to the sesame seed cake, which became "sesame seed cake", also called "Fuqing cake". Fuqing area uses it as a sacrifice every Qingming Festival. In the long summer, children will hang lanterns and cakes made by imitating various images of birds and animals around their necks to chase and play, adding a festive atmosphere. Open the light cake and add leeks, fresh clams, tender bamboo shoots, laver and so on. Form a "salty sesame cake"; If sugar is added, it is a "sweet sesame cake". If the older generation of Fuzhou people recall the old cry of "raising (moss) vegetable cakes, spicy vegetable cakes and lard residue put me in Fuqing cakes", they will certainly feel very cordial. In the past, the "small shops" above the heads of these vendors were small and chic, with books on the left and right. "Smell the fragrance three times and know the taste ten times and nine times", which contained sweet sauce and hot sauce. Foreign tourists pass by Fuqing, and overseas Chinese return home, so they should also buy a bunch to try.
Fuan in eastern Fujian also produces lamp cakes, and the lamp cakes in Banzhong Village of this city are very famous. There is a bean sprout stand near the local light cake shop, because the light cakes filled with bean sprouts are Fuan-style snacks.
Ultrathin noodles
Refined from high-quality flour with salt and other auxiliary materials, it is white in color, delicate in grain, soft in texture, non-sticky and delicious. There are two ways to eat it: one is noodle soup, which is to cook the noodle soup in boiling water for a minute or two, and then take it out. Add pre-cooked seasonings, such as shredded pork, fried eggs, mushrooms, day lilies, vegetables, etc., and then mix soup (broth, chicken soup, etc. ) come and eat it; The second is cold noodles, which are the same, except that no seasoning is put after fishing, and only the right amount of sesame oil, monosodium glutamate and red wine is put. Added a unique flavor.
The length of Fuzhou noodles can reach 180 cm, and the diameter is only 0.6-0.7 mm When Lamian Noodles is in use, a red line is tied on the noodle head. Because this noodle is the longest noodle in the category, it is also called "longevity noodle" and "longevity noodle". Because of the homonym of "long face" and "long life" in Fuzhou dialect, Fuzhou people also call it "long life"
Noodles are popular in Fuzhou. On the first day of the Lunar New Year, people eat a bowl of noodles to wish them health and longevity. There are other nicknames for noodles, such as birthday noodles, baby-sitting noodles, egg milk wine chicken soup birthday noodles, happy noodles when the man is engaged to send his wife home, and noodles that boil two eggs when he is not at home or not.
Food made from rice flour
Vegetable head pot is mainly made by grinding glutinous rice into pulp and using condiments such as sugar, peanuts, bean paste and oil. Seasons are different from festivals and can be divided into four categories. ? 1) is round, filled with substances, fried or rolled into powder, such as oil? , hug roll? . Hug and roll? Roll the mixed bean flour, black sesame seeds and sugar outside and eat while kneading. ? 2) Flat and round, with thin skin and many fillings, or steamed or fried, such as glutinous rice? , shredded vegetables? , bean paste? . 3) There are many triangles, quadrangles and diamonds, mainly steamed or fried, such as taro, 10% taro and japonica rice. , white clam, sugar clam. 4) The cakes are round or triangular, soft and elastic, mainly steamed, such as light cakes, white cakes and water chestnut cakes. ? Most of them are sweets, and some varieties are salty, such as peanuts and salty stuffing.
spring roll
Fuzhou folk snacks. Commonly known as spring cakes, fried with fine powder, the skin is as thin as cicadas. "The cake can reflect words", which is light and thin. Choose fresh and tender bean sprouts as stuffing, and add leeks, shredded bamboo shoots, shredded pork and dried tofu slices. , stir fry, prepare the roll. When eating, choose to spread out the pancakes, bring their own stuffing, roll one side first, cover both ends tightly, and then roll them into strips, and you can eat them. If you put the spring rolls in the frying pan, they become fried spring rolls, commonly known as fried spring rolls. In recent years, "mini spring rolls" have been listed, that is, they are made into spring cakes, which are particularly convenient to buy and fry.
meatball
Select the first-class potato flour, shredded taro and fat as raw materials, add brown sugar and mix well, add spiced powder, some add sesame seeds and bean curd skin as adhesives, and put them in a steamer covered with lotus leaves for cooking. Cut into squares or diamonds with a knife and fry for eating; There are also round ones. Deliberately knead into a ball when entering the steamer, and eat it when cooked. Sweet and delicious, oily but not greasy. People steam themselves during the Spring Festival; "Jin Mu Meatball" is a famous brand in this city with unique flavor.
Oil?
"Ci" (Yinpu), Fuzhou dialect, is called "Ci" together with a large number of fried foods. "Baked rice with oil" is golden and shiny, with separated skin and stuffing, crisp outside and sweet inside. Wash and soak glutinous rice for 4-6 hours, and then put it in a water mill for grinding. Boil brown sugar with water into syrup, and remove residue for later use. Add syrup and refined salt to bean paste to make bean paste stuffing. Add syrup to glutinous rice flour dough and knead it repeatedly. Blank. Use? The blank was wrapped with bean paste into an oil-green blank with 1 peanut on the surface. Have a baby? Put the blank into the oil pan, turn it gently with an iron spoon and wait for the oil to come out? When the skin is bright and swollen like a ball and brown in color, it can be picked up to drain oil.
Oyster cake
"Oyster cake", which is called "Oyster cake" by Fuzhou folks ("Oyster" is the pronunciation of "Oyster" in Fuzhou dialect, meaning "Oyster"), spread to Taiwan Province Province, and was called "Oyster cake", which was oblate, yellow in color and had a shell. The finished product has crispy skin, delicious stuffing and golden color. Soak rice and soybean in clear water for 3-4 hours respectively, mix with water and grind into thick slurry, add refined salt and stir evenly for later use. Chop pork into meat stuffing, dice onion, mix with soy sauce to make stuffing, wash and drain oyster meat. Heat a special iron spoon in oil, pour half a spoonful of slurry into the hot spoon, put meat stuffing and oysters on the rice slurry, cover with a spoonful of rice slurry, put it in an oil pan, fry until the cake surface is golden, and take out and drain the oil.
Qianye cake
Thousand-page cake is a dessert made of medium-gluten flour. Multi-level beauty, oily and soft, melting at the entrance. Add yeast, sugar and water to flour to make dough. Bake the flour for about 2 hours, then add alkaline water and knead well. Cut the fat into pieces, put it in a soup pot, cook it over high fire, scoop it up, and then cut it into fine diced fat. Grind flour into thin dough, fold it in half, and sprinkle with 1 layer of fat diced and 1 layer of white sugar to form 1 layer of stuffing. If this method is used, four layers and three layers of stuffing can be obtained. A thousand-page cake is usually made of 8 layers ~ 12 layers. Put the cake in a steamer, steam it over high fire, and take it out into a square or diamond shape.
all round
During the Spring Festival, Fuzhou farmers have the custom of making dumplings. Especially in summer, it is cool and refreshing, smooth in texture and can relieve summer heat.
Method:
(1) Wash the glutinous rice, remove impurities such as sand, soak it in clear water for half a day and then drain it. Then grind it into powder, add water and knead it into balls. Press it gently with your finger and the ball will feel soft. Then knead the rice flour dough into 12 dough, flatten it, blanch it in boiling water until it floats, put it in a bowl, and stir it with a spoon or a smooth wooden stick while it is hot. The more dispersed, the better. Finally, let it stand for 3 hours and let it cool.
(2) Stir-fry sesame seeds in a wok, let them cool, and mix well with white sugar.
(3) Take a small piece of jiaozi with chopsticks or spoon, roll it in the stuffing and dip it in sesame seeds and sugar.
Features: sweet outside and soft inside.
Fuzhou bianrou
Fuzhou flat meat can also be called "flat food", the north is called "wonton", the southwest Bashu area is called "wonton" and Guangzhou is called "wonton", but they are not exactly the same. . The traditional flat meat stuffing in Fuzhou is sweet in sauce color, and the meat used is really exquisite. Although the meat stuffing is small, it tastes extremely rich and doesn't feel greasy at all.
The skin of Fuzhou flat meat is very thin and translucent. You don't have to bite when you eat, but you can suck it in. Therefore, children who have no teeth or only teeth can eat them. Because it is easy to digest, people often go to the store to buy flat skin and soup as snacks for children or the elderly.
There are many more. .