Pucheng County is located at the northernmost tip of Fujian Province, at the junction of Fujian, Zhejiang and Jiangxi provinces.

In terms of food culture, it may be diversified due to its unique geographical location.

The following is my list of delicious places to eat in Pucheng. Welcome to read.

Seven-layer cake Seven-layer cake: The cake is divided into seven layers. It is beautiful in color, tender, sweet and elastic, and is suitable for all ages.

Method: 1. Soak the late rice in water for 2 hours, wash it, take it out, drain the water, add water and grind it into a slurry, then add alum (water adjustment) and stir, leaving the white slurry for later use.

Grind the yellow gardenia into a pulp and stir into a yellow pulp.

Put the red sugar into the pot, add water and simmer over low heat until it becomes a thick liquid, filter out the impurities, and remove from the pot to cool.

2. Add water to a large pot and bring to a boil. Place a cage on it. Cover the cage with clean gauze and put in a ventilation board. Pour in the white slurry and steam for about 8 minutes. Steam again with the same amount and time.

Then, scoop in the red pulp in 20 times, about 350 grams each time, steam for about 10 minutes each time for the first 5 times, and steam for about 15 minutes each time for the last 15 times.

After the red slurry is steamed, scoop in 50 grams of white slurry and steam for about 15 minutes. Then scoop in 500 grams of yellow slurry three times and steam for about 15 minutes. After all the steaming is done, wipe off the steam water.

Take it out and let it dry for about 2 hours. Apply peanut oil on the surface of the cake, pour it on a wooden board, flip it over on another wooden board, apply cooked peanut oil again, and cut it into triangular pieces.

When steaming in a cage, use boiling water to steam quickly.

When eating, take a small piece, add seasonings, and serve.

Fried Zhan Fried Zhan, due to the Songxi dialect, some people also call it "fried jujube".

I believe friends of Songxi will be familiar with it. Its mold is like a lamp.

First, pour a layer of rice milk on the iron cup with a handle to make the outer skin, put the mixed shredded radish, shredded fungus, shredded mushrooms, and minced chili on top, and then cover it with a layer of rice milk.

Dip into hot oil and fry, crispy and spicy, ready to eat at street stalls.

Meat swallow Meat swallow is a famous traditional food in Pucheng. It is delicate but not greasy, soft and crispy, fresh and delicious, just like a bird's nest, with both meat and vegetable flavor.

It is said that during the Southern Song Dynasty, Zhen Dexiu held a banquet in Pucheng. The accompanying chef Lin Arong ordered the temporary chef Xu Xiaochun to pound fish balls.

Lin had no choice but to flatten it. It was as thin as dough, crystal clear in color, and edible like a bird's nest.

After that, Pucheng and Fuzhou imitated it and called it meat swallow or swallow skin.

Puchengyan's leather is made of fine materials. It takes fresh lean meat, mashes it into a paste with a wooden hammer, sprinkles potato starch on it to form a hard base, and repeatedly rolls it into thin slices with a log stick, which is as thin as a piece of paper.

Afterwards, it is folded, cut and dried. When cut into filaments, it is called "swallow silk", and when cut into sheets, it is called "swallow skin".

The best quality swallow skin has about 120 to 130 pieces per catty. Each piece is about the size of a tofu block, white in color and thin in skin, intact and not broken, without flour.

Osmanthus osmanthus tea Osmanthus fragrans, commonly known as Osmanthus osmanthus, has two types: red osmanthus (osmanthus) and yellow osmanthus (golden osmanthus).

Osmanthus tea is a unique local food in Pucheng.

The preparation method is relatively simple. During the Mid-Autumn Festival, choose red osmanthus with bright color and strong fragrance. First, sift to remove the sand and soil, and then carefully select to remove dead branches and leaves and other impurities in the osmanthus.

Wash the sweet-scented osmanthus and put it into a pot. Bring the water in the pot to almost boiling. Boil the sweet-scented osmanthus in hot water for a while. After cooling, pour it into cold water and let it sit for several hours. Finally, rinse it once with cold boiling water, drain and squeeze.

Wring out the water, add sugar in proportion, stir thoroughly and mix to form sweet-scented osmanthus. Seal and jar and place in a cool, dry place for later use.

Pucheng is rich in osmanthus. During the Spring Festival, no matter in urban or rural areas, hospitable hosts will bring fragrant osmanthus tea to entertain distinguished guests to express their best wishes.

Put a spoonful of sweet osmanthus into the white tea, pour it into boiling water, stir it gently with a small silver spoon with petals, and taste it carefully. The fragrance and sweetness will fill your heart.

Tofu balls Tofu balls are a traditional snack in Pucheng.

The processing method is relatively delicate. Put an appropriate amount of refined salt into the tender tofu, mash it in a bowl to form a sauce, then wrap it with meat cubes, scoop out one by one with a spoon, place it on a flour bowl, and roll it into balls.

, put it into the pot and cook it.

In the pot, use pig's trotters, pork bones, dried cuttlefish, etc. to simmer the soup over a slow fire. When the balls float to the surface of the pot, you can start the pot.

Add chopped green onion, monosodium glutamate, sesame oil, fresh chili powder and other condiments, and you can eat it.

Tofu balls are shaped like olives and white as snow. They are a delicious and economical snack.

"Lixia Meatballs", which has been passed down for thousands of years, is a traditional delicacy in Pucheng.

Beginning of summer is the transition between spring and summer. The temperature gradually rises, which is the busy season for farmers to transplant early rice.

On this day, every household eats "Lixia Meatballs".

"Lixia Meatballs" are made by grinding rice into water powder, pressing it dry, rolling it into meatballs, and cooking it with shredded pork, bamboo shoots, and mushrooms. It tastes very delicious.

Loach stewed with tofu Loach stewed with tofu is said to have two more literary names, one of which is: "Buddha Jumps over the Wall".