1. Fish balls Fuzhou famous flavor snacks. Generally eel, horse mackerel and other fish pounded into a paste, mixed with high-quality potato flour for the skin, meat, shrimp and other fillings, pinched into balls. After cooking, they are soaked in a delicious soup with chopped scallions and floated on the surface of the soup, called "Seven Star Fish Balls". It is famous for its white color, elastic texture, fluffy meat filling and refreshing taste. In addition to store sales, there are also street vendors, who use spoons to beat small bowls to attract customers. As a local specialty, foreigners to Yung are also mostly to taste the fishballs for fun. 2. Taiping Yan Yan skin is used to select lean pork hind legs, pick off the tendons and membranes, cut into thin strips, pounded with a wooden flogger into a puree, and slowly added with a fine-hole silken sieve sifted potato flour and an appropriate amount of water, repeated mixing, constant pressure, the first billet, and then put on a board, rolling rolled into a thin slice. Put a thin layer of potato flour on it, fold it up and dry it slightly as fresh swiftlet skin. Continue to dry for dry swallowskin, generally packaged and stored for a year. Before wrapping the filling, use a knife to cut the bird's skin into about two-inch square slices for use. Stuffed with lean pork and shrimp, water chestnuts, seaweed, etc. *** chopped into sauce, then add a little soy sauce, scallion white seasoning, take the square piece of bird's nest wrapped into a small flat, the table as a pomegranate, steamed that is, into the meat bird's nest. People in Fuzhou often match "flat meat bird's nest" with shelled duck eggs as a dish, because in Fuzhou, "egg" is called "egg" and "duck egg" has the sound of "duck egg". The egg is called "egg" in Fuzhou, and "duck's egg" has the sound of "pressing chaos", so it is called "Peaceful Bird's Nest". The name "Tai Ping Yin" is also known as "Tai Ping Banquet" because "Yin" and "Banquet" have the same sound. "Taiping Yan" is a "big dish" at the wedding banquet in Fuzhou, firecrackers are fired when the banquet is served, and guests can only eat it after the bride and groom or the elders have thanked the bride and groom for being present. Flat Meat Swallow is very popular among Taiwan compatriots and overseas Fuzhou compatriots, and when they come to Fuzhou, they must bring the skin of swallow back to present to their friends and relatives.3. Pot Paste is called "Pot Paste" or "Pot Side". It is a unique snack in Fuzhou. Overseas such as Shanghai, Taiwan, Hong Kong and other places in the pot side of the paste store, almost all opened by the Fuzhou people. The main ingredient is rice paste. After boiling the soup, the rice paste is poured on the side of the pot, slightly dried and then scraped into the pot with a small spatula, and the soup is synthesized with ingredients such as chicken and duck livers, dried shrimps, dried cuttlefish, shiitake mushrooms and cauliflower, etc. It is characterized by thin and curly noodles. It is characterized by thin and curly noodles, clear soup, and delicious taste. In the old days, when the people in Nantai and Xiandu area of Fuzhou "welcomed the king" (earth god) in March, every family made pot side paste. It is still a favorite breakfast for Fuzhou people. As it is easy to be cooked, it is called "cooked in one boil" in Fuzhou. Pot side paste has also spread to areas outside of Fuzhou, such as Putian.4. Taro puree is made by boiling and mashing betel nut taro and adding jujubes, cherries, melon seeds, melon sugar, sugar, cinnamon, and cooked lard and other auxiliary ingredients. Taro puree in the top grade called "Taiji taro puree" and "eight treasures taro puree". Because of the lard cover, made to look like cold food, actually hot food. In the banquet often before the end of the dessert as a dessert launched. The eastern coast of Fujian have the custom of making taro mud. In particular, Fuzhou taro paste is the most famous, is a typical sweet food in Fuzhou. It is said in Fuzhou that Lin Zexu, the patriotic hero of Fuzhou, made a fool of himself when he "feasted" on foreigners in Guangzhou with his hometown's taro puree, which made him burn his mouth and make a fool of himself. The taro puree made of large betel nut taro from Fuding in eastern Fujian Province has a delicate texture and is a masterpiece.5. Light Cakes