"Quangang Float", also known as "Quangang Pujia", "Quangang Pujia" and "Quangang Fried Cake", is a special snack in Quangang District, Quanzhou City, Fujian Province (Quangang District is the northern part of Hui 'an, belonging to Quanzhou City, Fujian Province, which is located on the south bank of Meizhou Bay). The dish is thin and crisp, elastic but not sticky; The newly fried floating clams are broken open with chopsticks, and there are delicious oysters and fresh lean meat in them, which are extremely delicious, so that you can enjoy the delicious food and leave fragrance on your teeth and cheeks. Worthy of being the first snack in Quangang!
Fuzi originated in Quangang area, and it is an indispensable home-cooked snack for local people. The fresh oyster, lean meat, rice, cabbage, carrot, ginger paste, garlic paste and local unique sweet potato powder were used as raw materials to prepare a thick and moderate floating dough, which was shaped with a pentagonal mold and fried in a pot for a few minutes, and a floating dough with attractive color and fragrant smell was born. After the pan, the floating clams are crisp outside and tender inside, and the entrance is full of aroma and flavor. Dip in soy sauce and vinegar when eating, which is more fragrant, tender and delicious.
Actually, there are three flavors of floating clams in Quangang. The first one is hard floating clams, which are mainly popular in Houlong Town, Nanpu Town and Fengwei Town. The second type is soft floating, which is popular in mountainside town and former Huang Zhen; The third type is a new type of floating-shaped, which is mainly used for reference and improved in Hui 'an and Xianyou, so as to please local tastes.
The difference between hard and soft floating clams lies in the use of sweet potato powder. The former is usually more viscous. In the frying process, the frying time is slightly longer than that of soft floating clams, and the finished product is slightly burnt (but has no burnt taste). Hard-style floats are most authentic in the old shops opposite Xiaocuo Fisherman's Wharf and Shangxi Village Brigade. Soft floating clams are relatively soft and generally need to be picked up with chopsticks before they can be eaten. The old shop under the former mountainside Agricultural Bank is authentic (it has been moved) and the floating clams in Xinmin Street are authentic.
The traditional method of eating floating bread is to wrap floating bread with Ruo leaves or Malva leaves. When eating, the oily aroma of floating bread is mixed with the fresh aroma of fruit leaves, which is really a great favorite of working people. After the founding of the People's Republic of China, with the sharp increase in the consumption of floating houses, newspapers are usually used to wrap floating houses, but it is not very hygienic.
In fact, whether it is soft or hard, the most traditional and authentic way is to fry it with sheep oil. However, there is no store to make sheep oil floats.
eating method