For Quanzhou Quangang people who are wandering around the world, they must remember the special snacks in their hometown when there are thousands of lights? Floating. According to reports, Quangang floats have a history of nearly 200 years and are deeply loved by adults and children.

It is named because it floats on the oil pan when frying, and it is also called "Jia" because of its homonym. Its appearance is crisp and shiny, and its interior is sticky and solid. The stuffing is a fairy combination of oysters and fresh meat, which is salty and attractive. Because it is very popular, there are many floating shops in Quangang, Hui 'an and Quanzhou.

In Jinshan Street, a hillside street in Quangang District, a seafood restaurant featuring floating dishes is run by Bee Lan Quek, a municipal inheritor of Quanzhou local snack making skills (floating dishes in Quangang), and his family. Many customers come here one after another.

According to Bee Lan Quek, the craft of frying floating clams has reached her for the fourth generation. As early as 1888, Zhuang, the ancestor of her husband's family, began to run water shops. The banker makes salt from the sea and there are many oyster beaches. Initially, the floating barn was bombed as a snack for salt workers passing by the saltworks. Gradually, the float gained a good reputation in the salt industry. Therefore, Zhuang specially opened a floating workshop. Slowly, this technique of frying floating shells spread widely in the workshop.

Nowadays, the snack Quangang Fuzi, which can be cooked by local people, still relies on traditional production techniques and carefully selected materials. There are four main links in Bee Lan Quek's floating technology.

First of all, we should prepare fresh ingredients such as oysters, lean pork, pumpkin, cabbage and sweet potato powder, condiments such as salt, monosodium glutamate, soy sauce, pepper and spiced powder, and tools such as vegetable wipers and plum blossom molds.

Step 2, prepare auxiliary materials, shred pumpkin and cabbage, and marinate washed oysters and lean pork in seasoning respectively;

Then, stir the pulp and add shredded pumpkin, shredded cabbage, sweet potato powder, seasoning and so on. Put it into a pot, add water and stir evenly, then add a proper amount of chopped green onion and stir until it becomes paste;

Finally frying: pour a small amount of batter into the plum blossom mold, put oysters and shredded lean meat in the middle, then cover the upper slurry, fry it in 70% to 80% hot oil, turn it over when the slurry solidifies and leaves the mold and floats on the oil surface, so that both sides are evenly heated to golden yellow, and take out and filter out the remaining oil.