"Fuzhou snacks" is an important part of Fuzhou cuisine, and its history and influence are as eye-catching as Fuzhou cuisine. Taipingyan, Tai Chi taro, fish balls, etc. Enjoy a high reputation. Compatriots in Taiwan Province Province have a mantra: "Fish balls, swallow balls and flat meat swallows are never tired of eating." The 1997 "Flat Meat Swallow" and "Tai Chi Taro Mud" produced by the Food Garden of Fuzhou Catering (Group) Company were recognized as "Chinese Famous Snacks" by China Cuisine Association. Old Fuzhou people have a saying that "seven visits and eight visits can't leave Fuzhou". Fuzhou cuisine has a unique flavor, and the villagers are reluctant to leave. [Edit this paragraph] Fish balls are a famous flavor snack in Fuzhou. Generally, eel, mackerel and other fish are mashed into paste, mixed with high-quality potato flour as skin, sandwiched with lean meat and shrimp, and kneaded into balls. After cooking, soak in delicious soup, add chopped green onion and float on the noodle soup, which is called "Seven Star Fish Pill". It is famous for its white color, elastic quality, loose meat stuffing and refreshing taste. It is said that this seven-star fish ball was created by a fisherman at sea. It was learned by a businessman who went abroad to do business. After returning to Fuzhou, he did the same thing and opened a "Seven Star Snack Bar", which exclusively operated "Fish Pill Soup". Later, a juren who went to Beijing to take the exam went to the store for dinner. After eating fish balls, he was surprised. He said in a poem: "Little stars are scattered in the night sky, and jade is sweet and fragrant." Although southern Xinjiang has been drinking for thousands of years, the poetry of Seven Stars is rare. "The shopkeeper mounted the poem on the floor of the shop, and since then, diners have been crowded and business has been booming." Seven-Star Fish Pill is named after this poem. Now the streets of Fuzhou are full of fish ball stalls. Changle and Fuqing in suburban counties also have the custom of eating fish balls. In addition to store sales, street vendors beat small bowls with spoons to attract customers. As a local specialty, foreigners often like to taste fish balls when they come to Rong. [Edit this paragraph] Taipingyan swallowskin is made of lean pig's hind legs, with tendons removed and periosteum removed, cut into thin strips, pounded into paste with a wooden pestle, slowly added with potato powder sieved with a fine mesh screen and appropriate amount of water, repeatedly stirred, pressed evenly to form a hard blank, and then placed on slats and rolled into thin sheets. Spread a thin layer of potato flour, fold it up and dry it a little to make fresh swallow skin. Continue to dry the dried swallows' skins, pack them for a long time, and store them for one year. Before filling, cut the swallow skin into two-inch squares with a knife. Chop lean pork, shrimp, horseshoe, seaweed, etc. Paste, add a little soy sauce and scallion to taste, wrap the square slices of yanpi into small flat slices, and steam them to make meat swallows. Fuzhou people often mix "flat-fleshed swallow" with shelled duck eggs as a dish. Because "egg" is called "egg" in Fuzhou dialect, "duck egg" sounds like "suppression of chaos", and "suppression of chaos" means peace, so it is called "Taiping Yan", which is homophonic with "banquet" and is also called "Taiping banquet" Taiping Yan is a "big dish" at the wedding banquet in Fuzhou. When attending a banquet, firecrackers are set off, and guests can eat only after the bride and groom or their elders improvise their thanks. Flat-fleshed swallows are deeply loved by compatriots in Taiwan Province and overseas Chinese in Fuzhou. When you come to Fuzhou, you will bring back swallows as gifts for your relatives and friends. Skin-swallowing soup is also called "fixed edge paste" or "pot edge" It is a unique snack in Fuzhou. Almost all the pot-side paste shops in Shanghai, Taiwan Province and Hongkong are run by Fuzhou people. The main ingredient is rice slurry. After the pot soup is boiled, pour the rice slurry on the side of the pot, dry it slightly, scrape it into the pot with a spatula, and synthesize it with the soup boiled with chicken and duck liver offal, shrimp, dried cuttlefish, mushrooms, day lily and other ingredients. It is characterized by thin and curly noodles, clear soup without paste and delicious taste. In the old days, people in Nantai and Xiadu areas of Fuzhou "welcomed the king" in March, and every household made pot paste. Pot-side paste is still the favorite breakfast for Fuzhou people. Because the pot is easy to cook, there is a saying in Fuzhou that the pot is cooked as soon as it is cooked. Pot stickers have also spread to areas outside Fuzhou, such as Putian. It is made by boiling and mashing areca taro and adding red dates, cherries, melon seeds, wax gourd sugar, white sugar, sweet-scented osmanthus 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. Also known as "Zhengdong cake", its origin has a story. In the forty-first year of Jiajing in the Ming Dynasty (1562), on September 27th of the lunar calendar, Qi Jiguang, a national hero who fought against the Japanese aggressors, led his troops to pursue the Japanese aggressors 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. [Edit this paragraph] The thread and dough are made of high-quality flour, salt and other auxiliary materials. White color, fine and even lines, soft texture, non-paste soup and delicious taste. There are two ways to eat it: one is noodle soup, that is, put 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. Vegetable head pot is mainly made by grinding glutinous rice into pulp and using 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. Fuzhou folk snacks. Commonly known as spring cakes, fried with fine powder, the skin is as thin as cicadas. "The cake can reflect words", which is light and 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. [Edit this paragraph] The meatballs are made of top-grade potato flour, shredded taro and fat, mixed with brown sugar, and supplemented with spiced powder, sesame seeds and tofu skin. Make it into adhesive and cook it in a steamer covered with lotus leaves. Cut into squares or diamonds with a knife and fry for eating; There are also round ones. Deliberately knead into a ball when entering the steamer, and eat it when cooked. Sweet and delicious, oily but not greasy. People steam themselves during the Spring Festival; "Jin Mu Meatballs" is a famous brand in this city with unique flavor. [Edit this paragraph] Ciyou "Ci" (Yinpu), Fuzhou dialect, is called "Ci" with a large number of fried foods. Braised rice with oil is golden and shiny, with separated skin and stuffing, crisp outside and sweet inside. Wash and soak glutinous rice for 4-6 hours, and then put it in a water mill for grinding. Boil brown sugar with water into syrup, and remove residue for later use. Add syrup and refined salt to 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 into 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 it up and drain it. "Oyster cake" is called "Oyster cake" by Fuzhou folks ("Oyster" is the pronunciation of "Oyster" in Fuzhou dialect, which means "Oyster, Oyster") and spread to Taiwan Province Province, and it is called "Oyster cake", which is oblate, yellow and has a shell. The finished product has crispy skin, delicious stuffing and golden color. Soak rice and soybean in clear water for 3-4 hours respectively, mix with water and grind into thick slurry, add refined salt and stir evenly for later use. Chop pork into meat stuffing, dice onion, mix with soy sauce to make stuffing, wash and drain oyster meat. Heat a special iron spoon in oil, pour half a spoonful of slurry into the hot spoon, put meat stuffing and oysters on the rice slurry, cover with a spoonful of rice slurry, put it in an oil pan, fry until the cake surface is golden, and take out and drain the oil. Thousand-page cake is a dessert made of medium-gluten flour. Multi-level beauty, oily and soft, melting at the entrance. Add yeast, sugar and water to flour to make dough. Bake the flour for about 2 hours, then add alkaline water and knead well. Cut the fat into pieces, put it in a soup pot, cook it over high fire, scoop it up, and then cut it into fine diced fat. Grind flour into thin dough, fold it in half, and sprinkle with 1 layer of fat diced and 1 layer of white sugar to form 1 layer of stuffing. If this method is used, four layers and three layers of stuffing can be obtained. A thousand-page cake is usually made of 8 layers ~ 12 layers. Put the cake in a steamer, steam it over high fire, and take it out into a square or diamond shape. [Edit this paragraph] Reunion Every Spring Festival, Fuzhou farmers have the custom of making reunion groups. Especially in summer, it is cool and refreshing, smooth in texture and can relieve summer heat. Method: (1) Wash glutinous rice, remove impurities such as sand, soak in clear water for half a day and then drain. Then grind it into powder, add water and knead it into balls. Press it gently with your finger and the ball will feel soft. Then knead the rice flour dough into 12 dough, flatten it, blanch it in boiling water until it floats, put it in a bowl, and stir it with a spoon or a smooth wooden stick while it is hot. The more dispersed, the better. Finally, let it stand for 3 hours and let it cool. (2) Stir-fry sesame seeds in a wok, let them cool, and mix well with white sugar. (3) Take a small piece of jiaozi with chopsticks or spoon, roll it in the stuffing, and dip it in sesame seeds and sugar. Features: sweet outside and soft inside. [Edit this paragraph] Fuzhou flat meat Fuzhou flat meat can also be called "flat food", called "wonton" in the north, "wonton in the southwest Bashu area" and "wonton" in Guangzhou, but they are not exactly the same. . The traditional flat meat stuffing in Fuzhou is sweet in sauce color, and the meat used is really exquisite. Although the meat stuffing is small, it tastes extremely rich and doesn't feel greasy at all. The skin of Fuzhou flat meat is very thin and translucent. You don't have to bite when you eat, but you can suck it in. Therefore, children who have no teeth or only teeth can eat them. Because it is easy to digest, people often go to the store to buy flat skin and soup as snacks for children or the elderly. [Edit this paragraph] Renqiu Renqiu, a traditional snack in Fuzhou, is golden and shiny, with the skin and stuffing separated, crisp outside and sweet and soft 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. [Edit this paragraph] Mi Shiguang "Mi Shiguang" is a ball made by mixing rice and glutinous rice in a certain proportion, grinding them into pulp, pressing them into semi-dry, cooking them, and eating them with bean flour and sugar. The winter solstice is one of the 24 solar terms, but it is usually called the winter festival in Fuzhou. In the old days, on the eve of this festival, people got together and had a "meal time" in front of the ancestral tablets. When Fuzhou people rub rice, there are bamboo baskets on the table. There are several red oranges, a pair of red chopsticks and a pair of paper flowers in the basket. Rubbing "meal time" is also called "rubbing round", which means reunion; Michaelis symbolizes "luck turns". When rubbing rice, the family sits around the round table and sings while rubbing rice. For example, "I love my brother, beg my sister-in-law, be single ..." Many lyrics have the meaning of harmony, happiness and longevity. [Edit this paragraph] Taro Taro, 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. [Editor's paragraph] Spinach is made of spinach (a kind of wild vegetable grown in the south, edible, sweet and cool, mashed into turquoise juice), squeezed into juice, infiltrated into rice pulp and kneaded into skin, and kneaded with jujube paste, bean paste and shredded radish. The shape is simple. 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 spinach buns. Now, the "Mi's" shop on the street also sells a lot of spinach buns. [Edit this paragraph] An Nannan is made by grinding glutinous rice and late indica rice into powder, then kneading it with brown sugar to make it reddish in color, wrapping it with mung bean paste or red bean paste, pressing it into a fan shape in a special wooden mold, and steaming 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. [Edit this paragraph] Gift cakes are mainly filled with fat pork, peanuts, sesame seeds, preserved plum, wax gourd candy 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. [Edit this paragraph] Water chestnut cake, water chestnut cake, a traditional dessert snack in Fuzhou. The main ingredient is sweet potato powder, which is mixed with water and sugar, put into a mold, sprinkle with some water chestnut, steam it over high fire, and take it out for eating. It is simple to make and tastes sweet and delicious. Generally speaking, it is mostly shared by individuals. Now do it and buy it scattered in the streets. It is convenient for pedestrians to buy food. Now all major hotels use it as dessert, with a slight improvement. Sprinkle some sesame seeds on it and cut into pieces. There are also steamed and then fried, called fried horseshoe cakes. [Edit this paragraph] The preparation method of "lotus root wine porridge" is based on water chestnut, peanuts, red dates and longan. Lotus seeds and ginkgo can be added and cooked with white rice, glutinous rice and brown sugar until cooked or rotten into porridge. Aojiu Festival (the ninth day of the first month) is a unique traditional folk festival in Fuzhou. Aojiu Festival is also called Jiujiu Festival, Filial Piety Festival and Sending the Poor Festival. Early this morning, every household uses glutinous rice, brown sugar, peanuts, red dates, water chestnut, sesame seeds, longan and other raw materials to cook sweet porridge, which is called "lotus root wine porridge" to worship ancestors or give gifts to relatives and friends. Married daughters are also given a bowl of "Nine Porridges", and some even add too flat noodles, eggs, trotters and so on. And send them back to their parents to honor their parents. In addition, anyone who is nine years old, such as nine, nineteen and twenty-nine (called "Ming Jiu"), or multiples of nine, such as eighteen, twenty-seven and thirty-six (called "Dark Jiu"), should eat a peaceful bowl, just like celebrating a birthday, in order to achieve peace and health. In the traditional concept of Fuzhou people, "nine" is hard. [Edit this paragraph] Onion Meat Pie Onion Meat Pie, a traditional snack in Fuzhou. An oven shortcake is made of flour as the main material and pork fat, chopped green onion and raw sesame as the auxiliary materials. The method is: knead the flour into cake crust, marinate the diced fat meat with white soy sauce, monosodium glutamate, refined salt, spiced powder or salt and pepper to make stuffing, when stuffing, plug a lot of chopped green onion, sprinkle raw sesame seeds on the cake surface, and bake in the oven. There is also a shrimp meat pie in Fuzhou traditional snacks, which is similar to scallion cake and has the same shape and size as light cake. It is made by adding shrimp, diced meat, salt and pepper as stuffing and baking in the oven. Crispy and delicious, it has a history of 300 to 400 years.