There are two ways to eat it: one is soup stock noodles, that is, put the noodles into boiling water and cook for a minute or two. When the color changes, pick them up and add pre-cooked condiments, such as shredded pork, fried eggs, mushrooms, and day lily. , green vegetables, etc., and then add soup (broth, chicken soup, etc.) to eat; the second is cold noodles, the cooking method is the same, but no condiments are added after picking up, and only an appropriate amount of sesame oil, monosodium glutamate, and red wine are added. etc., unique flavor. The length of Fuzhou noodles can reach 180 cm, and the diameter is only 0.6 to 0.7 mm. When pulling the noodles, a red thread is tied on the head. Since the noodles are the longest noodles, they are also called "long noodles" and "long noodles". birthday noodles". Since "long noodles" and "long life" in Fuzhou dialect are homophonic, Fuzhou people also call it "long life". In Fuzhou area, noodles are widely loved by the people. On the first day of the Lunar New Year, people eat a bowl of noodles to wish for health and longevity. Noodles also have the following nicknames: noodles given to women for birthdays are called "Shou Noodles"; noodles given to women during childbirth and confinement are called "Birth Noodles" with eggnog and chicken soup; "Happy Noodles". When returning from home or visiting a distant guest, boil noodles and add two eggs as a treat, which is called "Taiping". 7. Kueh is mainly made from glutinous rice ground into pulp, and is made with sugar, peanuts, bean paste, oil and other condiments. Seasons and festivals are different and divided into four categories. 1) It is round, with both empty and solid inside, fried or rolled into flour, such as oil and roll. Roll the outside with mixed soy flour, black sesame seeds and sugar. It is best to eat while kneading. 2) It is oblate in shape, with thin skin and many fillings, either steamed or fried, such as glutinous rice, shredded vegetables, and bean paste. 3) Kueh is mostly triangular, rectangular or rhombus-shaped. It is mainly steamed, but can also be fried, such as taro cake, nine-layer cake, japonica rice cake, white rice cake, and sugar cake. 4) The cakes are mostly round or triangular, soft and elastic, and are mainly steamed, such as zhan cake, white hair cake and water chestnut cake. Most of the cakes are sweet, but there are also salty varieties such as peanut cakes and salty cakes. 8. Spring rolls are Fuzhou folk snacks. Commonly known as spring pancakes, they are fried with fine powder and have thin skin like cicada wings. "The pancakes can reflect Chinese characters" and are light and thin. Choose fresh and tender bean sprouts as the stuffing, add leeks, chopped bamboo shoots, shredded pork, dried tofu slices, etc., stir-fry and prepare for rolls. When eating, choose to spread out the pancake, fill it with fillings by yourself, roll one side first, cover both ends tightly, then roll it into a strip, and you can eat it. If you put the spring rolls into the oil pan and fry them, they will become deep-fried spring rolls, commonly known as fried spring rolls. In recent years, "mini spring rolls" have been on the market, which are already made into spring cakes and can be purchased and fried, which is particularly convenient. 9. For the meatballs, choose fine potato starch, white taro shreds, and fatty meat as raw materials, add brown sugar and mix well, then add five-spice powder, and some add sesame seeds, tofu skin, etc. to make a sticky paste and place it on the bed The lotus leaves are cooked in the steamer. Cut it into square or diamond shapes with a knife and fry it before eating; there are also round shapes that are intentionally kneaded into balls when put into the steamer, and then cooked and eaten. Sweet and delicious, oily but not greasy. Folks steam their own meatballs during the Spring Festival; the market is famous for its "Mujin Meatballs", which has a unique flavor. 10. "烰" (pronounced "pu"), in Fuzhou dialect, a large amount of fried food is called "烰". "烰yourice" is golden and bright in color, with separated skin and fillings, crispy on the outside and sweet and soft on the inside. Wash the glutinous rice and soak it for 4-6 hours, then grind it into water-milled dough. Add water to brown sugar to make syrup, remove residue and set aside. Add syrup and refined salt to the bean paste to make bean paste filling. Add syrup to the glutinous rice flour dough and knead repeatedly to make a dough. Wrap the bean paste filling in the dough to form an oily dough, top with 1 peanut kernel and serve. Put the green dough into the oil pan and gently flip it with an iron spoon. When the oil skin becomes bright and swells into a spherical shape and becomes brown in color, you can pick it up and drain the oil. 11. Oyster cakes "Oyster cakes" are oblate in shape, yellow in color, crispy in shell, and delicious in taste. They are one of the breakfast items commonly used by Fuzhou residents and have been popular for hundreds of years. The finished product has crispy skin, delicious filling and golden color. Soak rice and soybeans in water for 3-4 hours respectively, mix with water and grind into a thick slurry, add refined salt and stir well before use. Chop the pork into meat fillings, cut green onions into beads, mix with soy sauce to make fillings, wash and drain the oyster meat. Heat a special iron spoon in oil, pour half a tablespoon of the slurry into the hot spoon, put the meat filling and oysters on the rice slurry, cover it with a tablespoon of rice slurry, put it in the oil pan, and fry until the cake surface turns golden Remove when yellow and drain the oil. 12. Qianye Cake "Qianye Cake" is a dessert made of all-purpose flour. It is multi-layered and beautiful, with a soft and fragrant oil that melts in the mouth. Add yeast, sugar and water to the flour and knead it into a dough. Let it bake for about 2 hours and add alkali. Knead the water and mix well. Cut the fat meat into pieces and put it in the soup pot, cook it over high heat, then cut it into thin diced fat meat, fold it in half, and sprinkle 1 layer of fat meat diced on one side. Add 1 layer of sugar to form 1 layer of filling. If you make it in the same way, you can get 4 layers and 3 layers of filling. Thousand leaf cakes are usually made into 8 to 12 layers. Put the finished cake into a steamer, steam it over high heat, and take it out into a square shape. Or diamond shape, it's done.

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