Renqiu, a traditional snack in Fuzhou, has golden luster, separated skin and stuffing, crisp outside and sweet inside. Cleaning glutinous rice, soaking for 4-6 hours, grinding into water-milled dough, decocting brown sugar in water into syrup, and removing residues for later use; Adding syrup and refined salt into bean paste to make bean paste stuffing; Add syrup to glutinous rice flour dough and knead it repeatedly to make a blank. Wrap the blank with bean paste into an oil green blank, and paste 1 peanuts on the surface. Put the black body in the oil pan, gently turn it with an iron spoon, and when the oil skin is bright and swollen like a ball and brown in color, you can pick up and drain the oil.

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Rice hour is to mix rice and glutinous rice according to a certain proportion, grind them into pulp, press them into semi-dry and knead them.

Ball, cooked, coated with bean powder and sugar, can be eaten. The winter solstice is one of the 24 solar terms, but it is usually called the winter festival in Fuzhou. In the past, on the eve of this festival, people got together and rubbed "[meal time]" in front of the ancestral tablets. When Fuzhou people rub "rice food", they put a bamboo basket on the table, and put a few red oranges, a pair of red chopsticks and a pair of paper flowers in the basket. Rubbing "[Michaelis]" is also called "rubbing round", which means reunion; "[meter hour]" symbolizes "luck turns". When rubbing rice, the family sits around the round table and sings while rubbing rice. For example, "I hurt my brother while eating, begging for my sister-in-law, being single …". Many lyrics have the meaning of harmony, happiness and longevity.

Edit this paragraph of taro

Taro is a traditional snack in Fuzhou. Early rice and white taro are the main ingredients, hence the name "taro". The method is to soak the early rice, grind it into pulp, plane the white taro into filaments, mix it evenly, add peanuts, sesame seeds, salt and other ingredients, steam it in a steamer, cut it into small pieces, and fry it in a pot. Golden skin, crisp outside and fragrant inside, soft inside and tender inside, delicious and palatable, often eaten with fixed-edge paste, meat porridge, duck soup porridge and soybean milk.

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Pineapple and spinach (an edible wild vegetable grown in the south, sweet and cool, mashed and squeezed into turquoise juice) are squeezed into juice, infiltrated into rice pulp, kneaded into shells, and kneaded into balls with jujube paste, bean paste, shredded radish, etc. The shape is relatively simple, and the turquoise of spinach gives pineapple and spinach a unique flavor. Spinach is a good snack on the way home from the grave. Every year around Tomb-Sweeping Day, every family will go for an outing in the suburbs, sweep graves and press paper for their ancestors. Grave sweeping is mainly for weeding and repairing the graves of ancestors. Some people will plant an evergreen pine and cypress or other trees next to the graves. The last procedure of sweeping the grave is to press paper, that is, to press some money paper on the head of the tomb to show that the tomb has been swept by future generations, or to show passers-by that there are future generations sleeping here. After sweeping the grave, we must break the pine branches and put them in front of the house to show people that our family has fulfilled the responsibility of sweeping the grave for our ancestors. The offerings for sweeping graves are not complicated, only light cakes, tofu and cakes, but there is a main flavor that is absolutely indispensable, that is, Bo Guo Bo, also known as Qingming Pot, which is unique to Fuzhou. Before and after Tomb-Sweeping Day, every household in Fuzhou had to make pineapple buns. Now, the "[Mi's]" steamed bun shops on the street are also sold in large quantities.

Edit this paragraph, Annan.

The making method of Annan Pot is to grind glutinous rice and late indica rice into powder, then knead it with brown sugar to make it red, wrap it with mung bean paste or red bean paste, press it into a fan shape in a special wooden mold, and steam it with palm leaves. This snack is also found in southern Fujian, but it looks like a turtle, soft and sweet, and has a unique taste.

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Gift cakes are mainly filled with fat pork, peanuts, sesame seeds, preserved plums, candied winter melons and seasonal nuts. Knead stem rice, glutinous rice and flour into skin; Then make it into a circle with the skillful hands of the master, sprinkle with sesame seeds and bake it in the furnace. It won't take long to smell the fragrance. When I went to Honglincuo last summer, I happened to catch a family to marry my daughter. The cake was made on a large scale. The children of the host family couldn't resist the temptation of the cake and reached for it, which reminded us of our childhood. How simple and easy it was to be happy. Boil and mash areca taro, and add red dates, cherries, melon seeds, wax gourd sugar, white sugar and sweet-scented osmanthus taro paste.

And cooked lard. The top grades of taro paste are called "Taiji taro paste" and "Babao taro paste". Because lard is wrapped, it looks like cold food after cooking, but it is actually hot food. It is often served as dessert at parties. There is a custom of making taro paste in the eastern coastal areas of Fujian. Among them, Fuzhou taro is the most famous, which is a typical dessert in Fuzhou. It is widely rumored among the people in Fuzhou that Lin Zexu, a patriotic hero in Fuzhou, once "entertained" foreigners with taro with hometown flavor in Guangzhou, making them burn their mouths and make a fool of themselves. The taro paste made of betel nut produced in Fuding, eastern Fujian, is exquisite in texture and can be called a must.

Edit this piece of fried meat pie

Fried meat pie is a traditional snack in Fuzhou. It is a pasty snack made of sweet potato powder, sugar and water, and then fried with lard in an iron pan. It is white, elastic in color and looks a bit like jelly. Why is it called "fried meat pie" without meat? Lard is meat. In the past, farmers in Fuzhou married their daughters-in-law, and the bride went in to cook. The first cooking test for my mother-in-law is to make a "fried meat pie". If she passes this test, she is qualified to be a daughter-in-law.

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Also known as "Zhengdong cake", its origin has a story. In the forty-first year of Jiajing in the Ming Dynasty (1562), the second light cake in September of the lunar calendar.

On 17th, Qi Jiguang, an anti-Japanese national hero, led his troops to pursue the Japanese pirates to Tian Niu (now Longtian) in Fuqing. In order to reduce the cooking time, Qi Jiguang arranged two kinds of round cakes made of flour for charcoal fire moxibustion. One is small and dry; A big, soft, slightly sweet one. There is a small hole between the two, which is carried on the back with a rope, which is convenient for soldiers to carry as temporary dry food. Because it can satisfy hunger everywhere, it enhances the mobility of the team and contributes to peace in Japan. Since then, people in Fuqing, Fuzhou and Minqing have copied these two kinds of round cakes to commemorate Qigong. The former is called "light cake" and the latter is called "East cake". Later, someone added sesame seeds to the sesame seed cake, which became "sesame seed cake", also called "Fuqing cake". Fuqing area uses it as a sacrifice every Qingming Festival. In the long summer, children will hang lanterns and cakes made by imitating various images of birds and animals around their necks to chase and play, adding a festive atmosphere. Open the light cake and add leeks, fresh clams, tender bamboo shoots, laver and so on. Form a "salty sesame cake"; If sugar is added, it is a "sweet sesame cake". If the older generation of Fuzhou people recall the old cry of "raising (moss) vegetable cakes, spicy vegetable cakes and lard residue put me in Fuqing cakes", they will certainly feel very cordial. In the past, the "small shops" above the heads of these vendors were small and chic, with books on the left and right. "Smell the fragrance three times and know the taste ten times and nine times", which contained sweet sauce and hot sauce. Foreign tourists pass by Fuqing, and overseas Chinese return home, so they should also buy a bunch to try. Fuan in eastern Fujian also produces lamp cakes, and the lamp cakes in Banzhong Village of this city are very famous. There is a bean sprout stand near the local light cake shop, because the light cakes filled with bean sprouts are Fuan-style snacks.

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Refined from high-quality flour and salt, it has white color, fine and even lines and soft texture.

Moisturize, the soup is not paste, fragrant and delicious. There are two ways to eat it: one is noodle soup, which is to cook the noodle soup in boiling water for a minute or two, and then take it out. Add pre-cooked seasonings, such as shredded pork, fried eggs, mushrooms, day lilies, vegetables, etc., and then mix soup (broth, chicken soup, etc. ) come and eat it; The second is cold noodles, which are the same, except that no seasoning is put after fishing, and only the right amount of sesame oil, monosodium glutamate and red wine is put. Added a unique flavor. The length of Fuzhou noodles can reach 180 cm, and the diameter is only 0.6-0.7 mm When Lamian Noodles is in use, a red line is tied on the noodle head. Because this noodle is the longest noodle in the category, it is also called "longevity noodle" and "longevity noodle". Because of the homonym of "long face" and "long life" in Fuzhou dialect, Fuzhou people also call it "long life". Noodles are widely loved by the people in Fuzhou. On the first day of the Lunar New Year, people eat a bowl of noodles to wish them health and longevity. There are other nicknames for noodles, such as birthday noodles, baby-sitting noodles, egg milk wine chicken soup birthday noodles, happy noodles when the man is engaged to send his wife home, and noodles that boil two eggs when he is not at home or not.

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Caitouguo

It is mainly made by grinding glutinous rice into pulp and relying on condiments such as sugar, peanuts, bean paste and oil. Seasons are different from festivals and can be divided into four categories. 1) is round, filled with virtual reality, fried or rolled into powder, such as oil and roll. Roll the mixed bean flour, black sesame seeds and sugar outside and eat while kneading. 2) Flat and round, with thin skin and many fillings, or steamed or fried, such as glutinous rice, shredded vegetables and red bean paste. 3) Chefs are triangular, quadrilateral and rhombic, mainly steamed or fried, such as taro, nine-fruit, japonica rice, Baibaguo and Tang Guo. 4) The cakes are round or triangular, soft and elastic, mainly steamed, such as light cakes, white cakes and water chestnut cakes. Most of them are sweets, and some varieties are salty, such as peanuts and salty stuffing.

Edit this passage of spring rolls

Fuzhou folk snacks. Commonly known as spring cake, fried with fine powder, the skin is as thin as cicada wings. "Cake can reflect spring rolls."

Word ",thin. Choose fresh and tender bean sprouts as stuffing, and add leeks, shredded bamboo shoots, shredded pork and dried tofu slices. , stir fry, prepare the roll. When eating, choose to spread out the pancakes, bring their own stuffing, roll one side first, cover both ends tightly, and then roll them into strips, and you can eat them. If you put the spring rolls in the frying pan, they become fried spring rolls, commonly known as fried spring rolls. In recent years, "mini spring rolls" have been listed, that is, they are made into spring cakes, which are particularly convenient to buy and fry.