1. Fish balls

Fuzhou’s famous snack. Generally, fish meat such as eel and mackerel is pounded into a paste, mixed with high-quality potato starch as the skin, and meat, shrimp, etc. are used as fillings and shaped into balls. After cooking, soak in delicious stock, add chopped green onion, and float on the soup surface, called "Seven Star Fish Balls". It has the characteristics of white color, elastic texture, fragrant meat filling, refreshing taste, etc., and is well-known.

In addition to shop sellers, there are also peddlers walking around the streets. They use spoons to knock small bowls to attract customers. As a local specialty, many outsiders enjoy eating fish balls when visiting Rong.

2. Taiping Yan

The Yanpi is made from selected lean meat from the hind legs of pigs. The tendons and periosteum are removed, cut into thin strips, and then pounded into a paste with a wooden hammer. Add the potato starch sifted through a fine-hole silk sieve and an appropriate amount of water, stir repeatedly, and press evenly until it becomes a hard base, then place it on a strip and roll it into thin slices. Apply a thin layer of potato starch, fold it, and dry it slightly to make fresh swallow skin. Continue to dry and become dry swallow skin. Generally, it will not deteriorate after being packaged for a year. Before stuffing, cut the swallow skin into about 2-inch square slices with a knife and set aside. The stuffing is made of lean pork, dried shrimps, water chestnuts, seaweed and other vegetables, chopped into a sauce, and then added with a little soy sauce and scallions for seasoning. Take square slices of swallow skin and wrap them into small flat sheets with a pomegranate-like appearance. Steam the swallow to make it. Fuzhou people often combine "flat meat swallow" with shelled duck eggs as a dish, because in Fuzhou dialect, "egg" is called "egg", and "duck egg" sounds like "pressure", and "pressure" means "chaos" will be safe. It means "Taiping Yan", so it is called "Taiping Yan". "Yan" has the same pronunciation as "Yan", so it is also called "Taiping Yan". "Taiping Yan" is a "big dish" at wedding banquets in Fuzhou. Firecrackers are fired when the banquet is served, and guests have to wait for the bride and groom or the elders to express their impromptu thanks before eating. The flat-roasted swallow is deeply loved by Taiwanese compatriots and overseas Chinese in Fuzhou. When you come to Fuzhou, you must take the swallow skin back as a gift to your relatives and friends.

3. Pot side paste

It is called "pot side paste" or "pot side". It is a unique snack in Fuzhou. Guobian paste shops in other places such as Shanghai, Taiwan, Hong Kong and other places are almost all opened by Fuzhou people. The main ingredient is rice milk. After the soup is boiled, pour the rice milk on the side of the pot. After it is slightly dry, scrape it into the pot with a spatula, and mix it with chicken and duck liver mixed, dried shrimp, dried cuttlefish, shiitake mushrooms, day lily and other ingredients. The cooked soup is synthesized. It is characterized by thin and rolled noodles, clear and not mushy soup, and delicious taste. In the old days, when people in Nantai and Xiadu areas of Fuzhou "welcome the king" (earth god) in March, every household would make pot paste. Pot side paste is still a familiar and favorite breakfast for Fuzhou people. Since the edges of the pot are easy to cook, there is a saying in Fuzhou that "the edges of the pot are cooked as soon as they are cooked." Pot side paste has also spread to areas outside Fuzhou, such as Putian.

4. Taro puree

It is made from cooked and mashed betel nut taro and added with auxiliary ingredients such as red dates, cherries, melon seeds, winter melon sugar, white sugar, osmanthus and cooked lard. The top grades of taro paste are called "Tai Chi taro paste" and "Babao taro paste". Because the lard is covered in lard, it appears to be eaten cold but is actually eaten hot. At banquets, it is often served as a dessert before the banquet ends. The custom of making taro paste is common in the coastal areas of eastern Fujian. Among them, Fuzhou taro paste is the most famous and is a typical sweet in Fuzhou. There is a popular legend in Fuzhou that Lin Zexu, a patriotic hero from Fuzhou, once "feasted" foreigners with hometown-style taro paste in Guangzhou, causing them to burn their lips and make them look embarrassed. The taro paste made from the high-quality betel nut taro produced in Fuding, East Fujian, has a delicate texture and is unparalleled.

5. Light cake