Quanzhou’s snacks have been very famous since ancient times. As early as the Tang Dynasty, Quanzhou Port was one of the four major commercial ports in my country. It had trade relations with more than 100 countries and regions in the world. By the Song and Yuan Dynasties, it became "The largest port in the East", personnel and cultural exchanges have also promoted the intersection of Chinese and foreign food cultures. Quanzhou chefs throughout the ages have been good at using the rich products to prepare unique dishes. Because Quanzhou has unique southern Fujian folk culture, there are many kinds of celebrations and rituals. Flavored snacks are indispensable for weddings and funerals, worshiping gods and ancestors, and giving gifts to relatives and friends. Therefore, many ordinary families can make daily snacks such as Baishou turtle, white rice turtle, bowl cake, soda rice dumpling, taro fruit, Yuanxiao balls, orange cake, mung bean cake, tender cake and vegetables. These snacks are not only beautiful in appearance, but also light in taste. Delicious. Family food customs (in addition to three meals a day, it also includes food customs such as festivals and etiquette, which will be further described in relevant chapters later). Due to their respective economic conditions, the structure of the diet, the types of food, and the complexity of customs vary. There are huge differences in Jane and other aspects. The delicious foods that have been tasted in family food customs have been further refined and optimized to form delicacies and snacks with local characteristics, which are regarded as the essence of food folk culture. Differences in natural environment are the main external factors for the formation of flavored foods. Quanzhou is located at the intersection of mountains and seas, and has a rich variety of food, including mountain delicacies and seafood. Since ancient times, Quanzhou people have taken "eating from the mountains and eating from the sea" as their food intake principle. In their long-term dietary practice, they have created There are many famous delicacies that are famous all over the country. Jinjiang has a profound historical and cultural heritage, so when talking about Quanzhou’s food and folk culture, Jinjiang should be taken as an example. "Ji Jin is surrounded by mountains and faces the sea. Outside of the rice fields, there are many sea crossings. The fish, salt, and clams are of great value to Qing and Qi. The price is simple but the freshness is high. You can buy it for dozens of dollars to use it as a kitchen for waiting. It is better for guests to prepare food for use than to eat meat." Therefore, heavy seafood has become a major feature of Jinjiang's famous food. Recipes with local characteristics listed in the newly compiled "Jinjiang City Chronicles. Customs Chronicles" include: osmanthus crab meat, pearl oyster omelette, macaroni river eel, oil-baked red clam, Bazhen taro paste, five-spice chicken rolls, sugar Vinegar lychee meat, fish balls cooked in soup, steamed seabass, quick-fried red shrimp, stewed black-bone chicken, eight-treasure fragrant rice, tiger-bite coriander, four-fruit sweet soup, etc. Famous local specialties include: Shishi sweet glutinous rice, Anhai bundled hoof , Shenhu Shui Pills, Dongshi Oyster Omelette, Yakou Peanuts, Anhai Shizhen Cake (also known as Jihong Cake), Yuanhetang Preserved Fruit, Shihu Honggao Turtle, Longhu Phnom Penh Soft Turtle, Lingshui Preserved Vegetables, Wuxiang Rice, Chen Dai mud razor clams, Xibin gift cakes, etc.; local snacks include vegetable dumplings, oysters (add "food" next to the word "food"), snail meat bowl cake, rice balls, peanut rolls, meat dumplings, oyster omelette, peanut soup, noodle paste, rice cakes , fish balls, taro balls with salty stuffing, fried potato dates, bamboo shoot jelly, etc. Quanzhou people are very particular about the choice of famous food. As for seafood, prawns should be fresh and lively, seabass from Xunjiang is best, and red clams from Shihu are best. The cooking techniques of Quanzhou cuisine include stir-frying, boiling, stewing, steaming, stewing, pan-frying, stewing, deep-frying, etc. The taste is generally light, sour and sweet, which can also be seen from the names of Jinjiang famous food recipes listed above. See it directly. Such as fried red shrimp, boiled fish balls, braised black chicken, steamed sea bass, baked red clams, fried oyster omelette (the word "fried" is a verb in the former, and combined with oysters as a noun in the latter), fried potatoes and dates, etc., as well as sea bass Steamed, four-fruit soup is pure and sweet, and lychee meat is both sour and sweet. Some folklore scholars pointed out that Quanzhou recipes include "Curry Chicken", "Curry Beef", "Shao Sha Tea Beef Skewers" and other flavored foods with unique banana flavor and coconut flavor. The curry and sand tea condiments used are from Nanyang; "Piglets" and "roast pork rice dumplings" are probably introduced from Cantonese cuisine by Quanzhou people who served as officials in Guangdong and Guangxi during the Ming and Qing Dynasties; Quanzhou people have the habit of frying onions in oil when cooking dishes, and like to eat "Yuansui" (cilantro) ) and Runlu (water reed), are likely to be influenced by the food culture of the Central Plains (especially Beijing cuisine). In the hometown of overseas Chinese in Quanzhou, some returned overseas Chinese and their families often cook and eat some overseas dishes, such as "Indonesian food", "Vietnamese food", "Thai food", etc. This gives us a taste of Quanzhou food from one side. Cultural compatibility. Special snacks: Dehua famous wine, halal beef hotpot, meat dumplings, Shenhu water balls, Shishi sweet fruit, Yongchun old vinegar, Yuanxiao balls, Yuanhetang preserves.