"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. Taiwan Province compatriots 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.
Taipingyan
Taipingyan
Swallow skin is made of lean pig's hind legs. The tendons and periosteum are removed, cut into thin strips, pounded into paste with a wooden pestle, slowly added with potato powder and appropriate amount of water, repeatedly stirred and 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, which will not be bad after a long-term storage 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 Banquet" 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.
fish ball
fish ball
Fuzhou people's favorite snack. Characterized by stuffing in the heart. Make fresh fish with sharks and eels, boneless, washed and chopped into fish ball sauce; After that, salt water is added and stirred, and then dry starch is added and stirred into fish soup paste. At the same time, chop pork belly into sauce, chop shrimp, and add soy sauce, monosodium glutamate and scallion as stuffing. When wrapping, use a special fish ball spoon, take the stuffing and wrap it in fish soup paste, knead it into a ball by hand, put it in a clear water basin, put it in a cold water pot and cook it over low heat. Pick it up and put it in a bamboo sieve to dry and eat. Fish ball soup is very particular about seasoning, and the ingredients are onion oil, sesame oil and shrimp oil. Fish balls float on the broth, clear and white, dotted, and are called "seven-star fish balls".
Food made from rice flour
taro
It is mainly made by grinding glutinous rice into pulp, adding sugar, peanuts, bean paste, oil and other seasonings. Seasons and festivals are different, divided into? 、? There are four categories: glutinous rice, glutinous rice and cakes. ? It is round, filled with substances, fried or rolled into powder, such as oil. , hug roll? . Hug and roll? Roll the mixed bean flour, black sesame seeds and sugar outside and eat while kneading. ? Flat and round, with thin skin and many fillings, or steamed or fried, such as glutinous rice? , shredded vegetables? , bean paste? . There are many triangles, four corners and diamonds, mainly steamed and fried, such as taro, 10% taro and japonica rice. , white eight, sugar. Most 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.
taro paste
Taichi taro
Fuzhou traditional flavor candy. Also known as Tai Chi taro. On auspicious days, mix the boiled lard with water, put it in a bowl and put it in a cage, steam it for 1 hour, then take it out, pour 2 pairs of cooked oil on it, decorate it with red dates, melon seeds and cherries (each 3 yuan) into a pool pattern, and sprinkle with shredded red dates and candied melon strips (1 2). This dish is delicate and soft, rich in taro, sweet and delicious. It looks like a cold dish, but it actually burns your mouth.
meatball
meatball
Select the first-class potato flour, shredded taro and fat as raw materials, add brown sugar and mix well, add spiced powder, some add sesame seeds and bean curd skin as adhesives, and put them in a steamer covered with lotus leaves for cooking. 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 Meatball" is a famous brand in this city with unique flavor.
Oil?
Oil?
"Ci" (Yinpu), Fuzhou dialect, is called "Ci" together with a large number of fried foods. "Baked 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. Blank. Use? The blank was wrapped with bean paste to form an oil green blank with a surface paste of 1 peanuts. Have a baby? Put the blank into the oil pan, turn it gently with an iron spoon and wait for the oil to come out? When the skin is bright and swollen like a ball and brown in color, it can be picked up to drain oil.
Oyster cake
Oyster cake
"Oyster cake" is oblate, yellow in color, crisp in shell and delicious. It is one of the breakfasts commonly used by Fuzhou citizens and has been popular for hundreds of years. 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.
Qianye cake
Qianye cake
"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.
Guobianhu
Guobianhu
In the Qing Dynasty, Zheng Dongkuo's "Fuzhou Local Customs Poetry" contained "Gardenia blooms at the beginning, but it is still cold in the long summer, and the bowls and cakes are strong and bamboo shoots are strong, and the old ones buy boiled pot stickers". It can be seen that pot-side paste snacks have a history of more than 400 years in Fuzhou. Because of its diverse ingredients, soft texture, delicious taste and economical benefits, it is deeply loved by people.
Soak rice in clear water for 2-3 hours, add clear water and grind into rice slurry, and add refined salt for later use. After soaking mushrooms and laver in water, cut mushrooms into thin strips, onions into onion beads, and garlic into sections. Stir-fry onion and garlic, then add minced meat, water-soaked mushrooms, laver and shrimp skin, add clear water to cook until it is 70% cooked, spread peanut oil on the side of the pot, evenly pour the rice paste into the bowl for a week along the side of the pot, cover the pot, shovel rice rolls into the pot with a spatula when the rice paste on the side of the pot is circled, and add appropriate amount of clear water, and divide it into 3-4 times according to the above method. Before pouring rice slurry for the last time, add fish sauce, add monosodium glutamate, onion beads and garlic segments after cooking, and then take out the pot.
Qingming benfen
Qingming benfen
Fuzhou people attach great importance to Tomb-Sweeping Day's memorial tomb, and they must bring Qingming pulp when sweeping the grave to show filial piety. Because its skin is dyed with "Bobo grass" (a kind of wild vegetable), it is also called Bobo pulp.
Clean the white radish, rub it with salt, press dry the water, add brown sugar solution and lard and stir well. Soak rice in water for 2-3 hours, then grind it into slurry, and press dry the water to form the medicine. Boil about 100g ripening agent in boiling water, then knead with other agents and yellow pigment to make 20 pieces of pulp. Press the peel into a flat circle, wrap it with shredded radish, mold it into patterned jelly with wood, and put it on the leaves of Zongzi to form jelly. Spread a piece of coarse white cotton cloth in the steamer, put the biscuits on the cloth into the boiling water pot, plug in the vent pipe and cover tightly, and steam for about 20 minutes to cook.
Hongshan bridge guangbing
A light cake
In the forty-first year of Jiajing in the Ming Dynasty (1562), the Japanese army invaded Fujian on a large scale, and Qi Jiguang was ordered to enter Fujian to wipe out the enemy and won a great victory. Before Qi Jun went south, in order to speed up the March, he made a round cake out of flour, punched a hole in it and hung it on the soldiers as dry food for the March. In order to commemorate the great achievements of Qigong, Fuzhou people competed to imitate it and called it "light cake", which became a favorite food of Fuzhou people. When making light cakes, fry them in a pan and then stick them in the oven. The light cakes made are fragrant and delicious. Hongshan Bridge is the main road of land and water transportation in Fuzhou. There are many people coming and going, and light cakes are cheap and hungry. Therefore, there are many buyers, and the daily supply is in short supply. When they are sold with the system, there is still waste heat in their hands, which is more popular among buyers. Therefore, "Hongshan Bridge Light Cake" is well known.
The best fish balls are in Taxiang.
Fish balls at the intersection of Chating Street and Jiaotong Road should be delicious! !
The best fish ball is Linda in the ancient street in front of my house.
There is a shop specializing in Lianjiang fish balls on Dongtai Road. It tastes good!
The best fish balls are in the northwest corner of Ximen intersection. Its stuffing is delicious and its skin is good.
The most delicious Yuanxiao is in Hengjie, diagonally opposite Taijiang Cultural Palace and opposite Yifeng Cloth Industry. ...
Lao Hua and Tong Yan Dou were found in the food street.
There is a small shop in Yuefeng Village, Changle North Road (opposite to the primary school). Flat meat is the best.
The best scallion cake is also in Hengjie, diagonally opposite Taijiang Cultural Palace and opposite Yifeng Cloth Industry. ...
The best onion patty is next to No.8 Middle School. Walk in the direction of Taijiang for 3 minutes. Go to the street opposite the workers' cultural palace.
Want to eat scallion cake, just in the alley between Tianfeng Electronic City! You can smell the fragrance in the past! !
There are shrimp cakes in the alley from Li Jia to the old electronic city.
The pot stickers and shrimp crisp opposite the intersection of Jintai Road are also great.
The best dried shrimp cake is near the intersection of Beitao Temple. ......
The best fried dumplings are at the junction of Yangqiao Road and Tonghu Road!
The best steamed stuffed bun is Li Baoqing's shop, which is opposite to KFC on Jintai Road.
Gudong Road "May Fragrant Palm Shop" is very good.
Staple food (noodles, rice, etc. )
Provincial highway crossing the bridge rice noodles is very good, and Xihong Road and Old Fuzhou are also ok.
100 meters from east to west The newly opened FACE2FACE noodle restaurant on Yangqiao Road is delicious! ! !
FACE2FACE noodle restaurant is not delicious!
Dry powder is more delicious than the one behind Taijiang McDonald's.
A fat noodle restaurant in Jixiang Mountain of Taijiang is the most delicious, and it is the most famous time-honored snack bar in Fuzhou.
Porridge: Daoshan Road Bamboo Garden
The best jiaozi is in Tian Tian New Year Dumpling House on Gudong Road.
The best jiaozi is in Room 204, No.6 Huaping Road.
The best lotus leaf rice is in an alley (opposite McDonald's on Jintai Road and the night market-does it sound complicated? ) yellow records
The best beef offal is just across the street from Asia!
Cattle slippery is also a traffic artery. There is a shop called Hui Hui that does well!
The best steak is in Wuzi Beef Shop across Asia.
The best Chinese steaks are on Guangda Road, diagonally opposite the intersection of Gao Qiao and Liu Jian Steakhouse.
Xinxing Steakhouse is the earliest steakhouse in Fuzhou. "new noble Music Restaurant" is its branch, where the environment is much better.
The steak in Fushenglu Dyeing House is very good.
(Local dishes)
The best lychee meat is at the junction of Huang Xiang and Nanjie!
A fish jar and other snacks on the way to Kangshan Middle School are great, the most famous time-honored snack bar in Fuzhou.
Boiled live fish are all over the street. The best one is "Caigenxiang" (opposite to Banghui Sauna in Liu Yi Road), and you can even drink soup (not red oil soup).
The best boiled live fish is in Dujikou, old Chongqing. .....
Salt snail! ! ! Next to the hot spring police station, because I didn't have time to ask, the specific location is unknown, but my friend always said it after eating.
I have been to Caigenxiang several times, and Shi Mao braised pork tastes good.
Eat Shi Mao braised pork and go to Maojia restaurant on Hudong Road. People are real.
Beijing roast duck in Beijing Hotel over there in Longteng is delicious.
The best and cleanest Shaxian snack is in Shaxian snack city in Pingxi New Village.
Sichuan Tanyutou Hot Pot, which opened on June 18, is near the Surfing Swimming Pool. It tastes good and the environment is good.
There is a subway restaurant opposite the hot spring bath house on Wenquan Road. Minqing mountain cuisine is very good.
Sichuan cuisine: The second one on Dongtai Road opposite Ruimin.
Hunan cuisine: opposite to Fu No.3 Middle School.
Eating Hunan cuisine, Dongfanghong is the best! Call me and give me a 20% discount (take a deep breath)
Soup, candy, etc.
To drink the best foam tea, go to Leke Teahouse in Yangqiao Road.
The best soup is from Guangzhou restaurant.
The best peanut soup is in the alley of Maidangmangmian in Taijiang. The taro paste there is also good.
The best coffee is at Starbucks (Oh? Not in Fuzhou? )
The ice olives in the big world are very distinctive.
There is one you can't miss.
The broken shop next to the Gulou Public Security Bureau on Jintai Road, where hooves are fragrant ~ ~ ~ ~ ~ ` ` `.
And:
■ Onion Pie:
Hengjie, Hengjie is diagonally opposite Taijiang Cultural Palace and opposite Yifeng Fabric Industry. ...
Next to No.8 Middle School, continue to walk in the direction of Taijiang for 3 minutes. Go to the street opposite the workers' cultural palace.
In the alley between Li Ka-shing and Tianfeng Electronic City.
■ Dry shrimp cakes/pot stickers/shrimp crisp:
There are shrimp cakes in the alley from Li Jia to the old electronic city.
The pot stickers and shrimp crisp opposite the intersection of Jintai Road are also great.
The dried shrimp cake is next to the second intersection of North Island. ......
Ouguang cake-fragrant-delicious-was built in the alley of the south park of Dalijia Electronic City in Wuyi Middle Road.
There are several well-known cattle flower shops along the main road and the small bridge. This kind of beef noodles is finely chopped and thickened with beef, then pulled down by hand and boiled in beef bone soup. Even the soup is put in a bowl, which is smooth and delicious. Beef bone soup is particularly fragrant. Adding salt, vinegar and fish sauce can also be used according to personal preferences, so it is very popular. "Knife and ox slippery" has almost become a signboard, and there are several intangible assets in that area.
When it comes to cattle slippery, we can't help but talk about beef offal; The so-called "beef offal" is also beef offal; Heart, lung, tripe, tendon, ... In short, all the cows are cooked in a big pot. The waiter there called out "two bowls of beef offal …", and the cook here scooped some beef bone soup in the bowl and brought it to you. Some people don't like the strange smell of beef lungs, and they can ask for a bowl of "beef offal without lungs", but they have to pay more when returning money; Because the soup base is made of beef bone soup, beef offal and beef slip become neighbors and are inseparable from Meng. Interestingly, the delicious beef offal restaurant is not in the road, but there is a "Wuzhong snack bar" at the intersection of Wushan in Nanmendou. The three brothers who opened the shop have retired from the Jianghu. They only cook one pot of beef offal a day, and when they are sold out, they don't cook the second pot. I don't want to make money; Most people there went for the smell of fresh beef offal, so the business was not bad: they sold out at one or two noon and were occupied by the bicycle repair booth next door! Passing by the evening before yesterday, I actually saw that the beef offal pot was still steaming. I don't know if business is not good now or if the concept is updated.
There is also a kind of beef bone soup called "fishing", which can also be used in business: "fishing" something that can be "melted"; In fact, this "Hua" is the rice flour called "Xinghua Powder" in Fuzhou. Soak rice noodles in cold water, cook them in boiling water, soak them in beef bone soup, and sprinkle with chopped green onion and monosodium glutamate. This is called "Hua". If mixed with duck intestines, pig blood, liver slices and kidneys, ... and so on, it will be more delicious. There used to be a famous "pig blood" in Rongcheng ancient street in Taijiang, but now I don't know where to move. On the contrary, a "local fishing" at the entrance of Qingcheng Temple market is in full swing, and there are many kinds of "bubble" fishing, which is often overcrowded.
Recently, I heard from my colleagues that the Fuzhou snacks in Antailou, a scenic spot in Dongjiekou Scenic Resort, are also quite authentic. Interested heroes can try!