Fuzhou is known as "Fuzhou", not only "blessing is in the eyes", but also "blessing is in the mouth".

Various specialty delicacies emerge in endlessly, including Buddha dancing, fishing, tarot mud, pot edges, seven-star fish balls, crispy double fried, chicken horns, fish lips, etc.

It can be said that many people’s understanding of a city begins with food.

Speaking of food streets in Fuzhou, we would first recommend the Daming Road Food Street in Gulou District.

Your pepper brine is pushing the fish!

Delicious!

The fried ones are very crispy, and the taste of pepper and salt is not too strong, it is just a taste, not very delicious!

There are also some shops that are too lazy to display them one by one: Lao Yang Restaurant, Broken Coffin Shop, Antai Tavern.

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In short, the delicious Fujian restaurants in Fuzhou are basically shabby, but there are many people.

Generally speaking, the waiters are uncles and aunts.

Red yeast rice is rice that has been infected with red yeast rice and transformed into a type of red rice (red yeast is a fungus that is good for humans, so don’t worry).

Available in restaurants and often made at home.

Red wine sauce can also be used as "red leech intestines", "bad fish", "bad meat", "bad duck", etc.

The taste is very unique, the aroma of wine is overwhelming, and the tar paste is easily confused with cold food.

Because it is covered with a tub and does not generate heat, it is very hot.

You need to be careful and eat slowly.

It has a sweet taste, but the appearance of this store is actually a "shabby store". I had a long queue at the entrance of Yonghe Fish Balls, so I planned to find other food.

I looked at the map and saw that the store wasn't far from me, so I walked over and found an empty table.

When we sat down to inquire we found out that the store also had to wait.

"Chiba mochi" is a dessert made from all-purpose flour.

The layers are beautiful, the soft oil is fragrant and melts in your mouth.

Add the fermentation liquid and add the sugar, water and flour to form a mass.

Kneel for about two hours, add alkaline water, and kneel on the ground.

Cut the fatty meat into chunks, place in a stockpot, cook over high heat, pick up, and then cut into leaner cuts.

Traditional Fujian cuisine.

Zheng Chunfa developed it for Juchunyuan Restaurant.

It is said that several scholars came to Juchun Garden to order food.

Zheng Chun sent a pot of the dish he had learned to cook in his early years, opened the bottle cap, and filled the room with the aroma of meat.