Guang Cake

There is an allusion to the origin of Guang Cake: According to legend, in the 41st year of the Jiajing reign of the Ming Dynasty, Japanese pirates were in trouble. Use flour as the material, knead it into a diameter of about an inch, and cut a small hole in it to string small cakes that you can carry with you. Later, in order to express gratitude to General Qi for his contribution to destroying the Japanese people, the people named the cake after the general. Memorial.

Traditional method: Add flour to water to make dough, use an earthen stove with charcoal underneath, flatten the dough, stick the pieces around the stove, bake them over charcoal fire, and then collect them with wire mesh.

When eating, you can add crispy baked seaweed, seaweed, etc., or steam a piece of pork belly marinated in thin salt.

Oyster cake

The method is to mix rice flour and soybean flour into a thick slurry, put the slurry filling into a round iron, and put oysters (locally used oysters or shrimps ), seaweed, minced pork and celery, then covered with a little thick paste and fried in a pan. When freshly fried, it is crispy and fragrant and golden in color. It is very attractive. It is a famous Fuzhou street snack.

Dingbian paste

Also known as Guobian paste, it is a common breakfast for citizens in Fuzhou. The taste of the soup is important. Locally, it uses pork bones, pig intestines, squid, celery, etc. Cooked. When cooking, the iron pot is filled with soup, usually green onions, bone soup, and dried shrimps. After the top of the iron pot is heated on all four sides, apply peanut oil, and then pour the prepared thick rice slurry evenly around the pot. , a few minutes later, when the rice milk is steamed until it is half-cooked, its edges are rolled up. At this time, use a spatula to shovel it into the soup in the pot, add seasonings and cook until it boils before eating. Soft and delicious, the soup is clear and not mushy.

Red glutinous rice

Preparation method: steamed glutinous rice with moderate humidity, brewed with 10 kilograms of glutinous rice, 500g of red rice and 200g of wine cake. Fermentation takes about a month, and the red wine is pressed with linen cloth during brewing. It can be drank or used for cooking, and the remaining red residue is called red residue.

Red glutinous rice chicken

Red glutinous rice chicken is one of the famous traditional dishes with rich local characteristics in Fuzhou. Using chicken as the main ingredient, it is a top-quality dish, and the cooking method is unique.

Saute the red grains in oil until they turn dark brown, add ginger slices, chicken nuggets and red wine (Shaoxing wine or other rice wine can also be used) and stir-fry, season with light soy sauce or sugar and stir-fry until cooked, this recipe The delicacy goes well with wine and rice. If you add water, it can be cooked into red fermented chicken soup and served with noodles, which is delicious.

Red glutinous rice can be used in many ways, such as red glutinous rice mutton, red glutinous rice fish head, fried red glutinous rice fillet, red glutinous rice crab (similar to the Teochew style salted crab preparation), etc.

Dry layer (leaf) cake

When making mille-feuille cake, you need to "fatten" it first, that is, first knead flour and water into a dough, boil it in boiling water, and then add flour and Mix the sugar well. Add egg powder, milk powder, etc. and mix evenly, then roll it into a sheet, top with pieces of fat pork, red dates, winter melon strips, etc., fold it in half, and sprinkle with ingredients. It is folded and sprinkled in this way to form layers or pages, hence the name; it can be steamed and cut into pieces for consumption.

Fried rolls

Preparation method: After the glutinous rice is steamed, rinse it with water to remove its stickiness, add lard and sugar, mix well, and spread it into sheets with tofu skin. Put a layer of black bean paste on it, roll it into a simple shape and steam it, then fry it before eating.

Gift cakes

It is a unique traditional gift for men and women in Fuzhou area, Southeast Asia and Fujian overseas Chinese in Taiwan to celebrate weddings, visit relatives and friends, and honor their elders.

The method is to prepare "sweet gift cakes" with flour, sugar, lard, Guiyuan meat, red dates, peanut kernels, walnut kernels and white sesame seeds, while "salty gift cakes" are made with sweet ingredients. Ingredients such as fresh shrimp meat, wine and condiments are added to the fillings of the gift cakes.

Yuanxiao balls/soup balls/time balls

The method is to mix glutinous rice flour and water, knead into small balls, and then shape into thin cakes, and put fillings in the middle. Then wrap it up. The filling is semi-fatty lean pork, fresh shrimps and dark soy sauce.

The outer shell of soup balls is made the same as Yuanxiao balls, but the filling is made of peanuts, red dates, black sesame seeds and brown sugar. Date puree or bean paste can also be used alone.

There are also Shiwan, which are made into glutinous rice balls without fillings and eaten with a mixture of peanut powder, soybean powder and sesame seeds.

Xianmian

Fuzhou Xianmian began in the Southern Song Dynasty and has a history of more than 800 years. Cooking noodles is simple. Just put the noodles into boiling water and wait until it boils again. Then add the cooked mutton to make mutton noodles, and add chicken to make chicken noodles.

Fuzhou rice cake (meatballs)

Mix 60% brown sugar and 40% sweet potato starch slurry evenly, place bean skin on top and steam until cooked, add taro shreds before steaming , fatty pork shreds, peanuts, dark soy sauce and red sauce can also be spread on the bean skin, garnished with red dates to enhance the "New Year" atmosphere.

Olive (Ten Spicy Fruit)

Olive is also the main specialty of Fuzhou. It has many other names. Overseas Chinese call it "lucky fruit" to express their nostalgia for their hometown. Some people say that because Fuzhou produces the most fruit, it is called "Fu Guo". Hongtang, Huai'an and Minhou in the suburbs of Fuzhou grow the most varieties of sugar cane and Baisha, and Meicheng and Meipu in Minqing, with the highest output in China. The sandalwood olives at Minqing Ferry are known as the leaders of Fujian. Selling as far as Shanghai and Hong Kong.

There are two traditional methods of making olives. One is salting and drying in the sun and used as a meal, which is called "salty fruit." It is called: "bitter fruit", or spiced olives. Some people also like to eat raw olives, or "green olives". The above-mentioned products are not only sweet and delicious, but also have pharmacological effects such as regulating qi, resolving phlegm, removing stagnation, appetizing, promoting fluid production, and quenching thirst.

Potatoes

After the vegetables are dehydrated, the red lees (wine grains) are used to soak the vegetables in the container to make them taste better, while keeping the food in a short period of time. It will change; there are many ways to eat it, including steaming, stir-frying, boiling and other cooking methods.

Aojiu Porridge (filial porridge)

Usually during the Aojiu Festival on the 29th day of the first lunar month, every household will prepare this kind of sweet porridge, called "Aojiu Porridge" (or "Aojiu Porridge"). Filial porridge is cooked by children and served to their parents to show their filial piety). Ingredients: Mainly dried longan, red dates, and peanuts. Lotus seeds, ginkgo, etc. can be added. Add white rice, glutinous rice, and brown sugar and cook until cooked or rotten to form a porridge. (Peanuts, lotus seeds, and ginkgo must be cooked until half-cooked before being cooked with rice.)

Tai Chi Taro Puree

Tai Chi Taro Puree is one of the sweets in Fuzhou cuisine, and is served every festive occasion , this dish is often served at banquets. Especially the elderly like it.

Preparation method: The main ingredient of Tai Chi taro paste is betel nut taro, with the best quality produced in Minhou and Yongtai. The preparation method is to peel the betel nut taro, cut each into nine pieces, put it in a basin, add three ounces of water, steam it in a basket for an hour, take it out, press it into mud with a knife board, and remove the thick ribs; then put it in a bowl , add 6 taels and 5 cents of white sugar, three eggs, 2 taels and 5 cents of cooked lard and a bowl of water and stir evenly. Steam it in a basket over high heat for one hour, take it out, and pour in 2 ounces of cooked lard. Then peel 2 taels of red dates, core them and chop them into two parts: put one part in a bowl, add 1 tael of sugar, steam it in a basket for five minutes, take it out, put it in a hot pot of cooked lard (five cents), and stir it into a paste. After forming, pour it on the taro mud, and use melon seeds and cherries (three qian each) to decorate the taro mud into a Tai Chi pattern; another portion of minced red dates and one or two winter melon candies cut into rice grains are sprinkled on top. Place the taro paste on the left and right sides and it's ready.

This dish is delicate, soft, sweet and delicious. It looks like a cold dish at first glance, but in fact it is very hot in the mouth. According to legend, when Lin Zexu was an imperial minister and went to Guangzhou to ban smoking, the consuls from Britain, Germany, the United States, Russia and other countries specially prepared Western cold dishes for Lin Zexu in an attempt to make Lin Zexu look embarrassed while eating ice cream, but Lin Zexu discovered the conspiracy. Afterwards, Lin Zexu also prepared a sumptuous feast to "repay" the consuls. After a few cold dishes, a plate of bright gray and dark red dishes was served, which looked like two fish lying on the plate. It was not steaming, just like cold dishes. A foreign consul picked up the spoon and put it in his mouth. His eyes were so hot that he couldn't even vomit. Another consul squeaked, and it turned out that his lips were burned with a red "lace". The other guests were shocked. At this time, Lin Zexu stood up casually and introduced: "This is a famous dish in Fuzhou, China, called Tai Chi taro paste."

Spring Rolls

Spring rolls, also known as spring cakes, are popular among the people. traditional snacks. It is said that there was a scholar in the Song Dynasty who, in order to take the exam, stayed in his study all day long, immersed in studying, and often forgot to eat and sleep. His wife tried to persuade him over and over to no avail, so she came up with a way to grind the rice into flour, make a skin, wrap it with vegetable and meat fillings, and roll them together to make it both a meal and a vegetable. From then on, the scholar had a good meal every day. Later, spring rolls gradually became popular in urban and rural areas, and were eaten by many people.

Spring pancake shells are thin and tough. "As thin as a cicada's wings" and "the cake can reflect Chinese characters", it is also called pancake. Spring roll fillings are usually made of mung bean sprouts, leeks, dried tofu, shredded pork, shredded bamboo shoots, chopped green onion, etc. Those who are particular about it also add shredded chicken, oysters, shrimps, wild rice, leeks, etc.

Fuzhou Fish Balls

Fish balls are a famous snack in Fuzhou and can also be used as soup at banquets.

Preparation method: Use fresh fish (eels and sharks are preferred in China, while in Singapore, sweet potato fish, mackerel, red fish or grouper, etc.) are chopped into fish paste, and then add Mix clean water and refined salt, pour it into a small basin and stir vigorously. When the fish soup can float to the surface when it is put into the water, add dry starch and stir it vigorously until it becomes sticky, which is the fish soup paste. At the same time, chop the pork belly into paste, shrimp Chop it dry and add soy sauce and green onion as filling. When wrapping, use a special fish ball spoon, take the stuffing and wrap it in the fish soup paste, roll it into a ball shape with your hands, put it in a basin of clear water, then put it in a cold water pot and cook it over low heat. After scooping it up, cook it in meat and bone soup until the fish balls are swollen, then put them in a bowl and eat them. The pure white fish balls and chopped green onions are floating in the soup stock. They are pure white and dotted with stars. They are nicknamed "Seven Star Fish Balls".

Buddha Jumps Over the Wall

It has a history of more than 100 years since the end of Tongzhi (1876) and was originally called "Fushouquan". It was made by the Shaoxing wife of an official. It originally had 18 Arhats.