What are the special snacks from various places in Fujian?

Famous dishes in Fuzhou include Buddha jumping over the wall, lychee meat, drunken pork ribs, eight-treasure schoolbag fish, chicken minced fish lips, pipa shrimp, purse shark's fin, etc. To eat Buddha Jumping Over the Wall and other traditional dishes, you have to go to Juchun Garden.

Traditional specialty snacks include: fish balls, taro paste, pot side paste, taro fruit, nine-layer fruit, light cake, meat floss, onion meat cake, swallow skin, thread noodles, and spring rolls. At the "Weizhongwei" snack bar, you can taste various traditional snacks in Fuzhou. But the most popular snack bars on the streets of Fuzhou are Shaxian snacks. Shaxian is a place name in Fujian. Shaxian snacks were brought by people from this place. They mainly sell noodles, stew pots, fish balls, wontons and various braised foods. This kind of snack bar has a small appearance, but it is a must-try place when traveling in Fuzhou.

Fuzhou's vegetarian dishes are also very famous. They are made from plant foods such as gluten, tofu skin, tofu tendons, winter bamboo shoots, mushrooms, and fungus. They are processed skillfully, cooked well, and taste very good. Many temples and restaurants in Fuzhou serve vegetarian dishes, among which Gushan Yongquan Temple’s vegetarian dishes are the most famous. There are more than 30 kinds of famous vegetarian dishes: "Nanhai Golden Lotus", "Half Moon Sinking River", "Shigu Three Fresh Delicacies", "Yongquan Three Silks" and so on.

Onion meat pie

Onion meat pie, a traditional snack in Fuzhou. An oven-baked pastry made with flour as the main ingredient and pig fat, chopped green onions, and raw sesame seeds as auxiliary ingredients. The method is: knead the flour into a pie crust, marinate the diced fat meat with white soy sauce, monosodium glutamate, refined salt, five-spice powder or salt and pepper, pepper and other seasonings to make a filling. Sprinkle raw sesame seeds on top and bake in oven.

There is also a traditional snack in Fuzhou called shrimp dried meat pie. The preparation method is similar to that of green onion meat pie. The shape and size are the same as the light pancake. It is filled with dried shrimp, diced meat, salt and pepper, etc. It is baked in a furnace and is crispy and delicious. It has a history of three to four hundred years.

Light cake

Light cake is a cake made from flour and a little salt. It is about 6 cm in diameter and has a perforation in the middle. It is crispy and delicious. One of the traditional snacks loved by Fuzhou people.

There is another type of light cake, that is, the salt is changed into sugar, and the shape is twice as big as the salty cake. It is called "Zhengdong cake". But whether it is "Guang Cake" or "Zhengdong" Cake, their names are related to the legend of Qi Jiguang entering Fujian to fight against the Japanese.

Guangbing is deeply loved by Fuzhou people. Literati in ancient times liked to eat light cakes. When those candidates who went to Beijing to take exams passed by Fuzhou, they would buy a lot of light cakes to use as dry food on the way. Over time, how many light cakes they ate became synonymous with measuring the degree of study of the candidates. Nowadays, people in Fuzhou eat all the cakes and have many tricks. There are seaweed pancakes filled with stir-fried dried seaweed and spicy and sour condiments, spicy cabbage pancakes filled with mustard greens, and meat pancakes filled with rice noodles and meat. wait. In the past, light cakes were considered street snacks and were not considered elegant. Nowadays, Fuzhou people also serve light cakes on their banquet tables. When Fuzhou people invite guests from far away to taste the light cake, they will proudly introduce the legend of the light cake to the guests.

Oyster cake

Fuzhou’s traditional snack is made by wrapping oyster meat, lean pork and celery stuffing with rice and soybean flour and frying it. The finished product is round, golden in color, crispy in shell, delicious in filling and meaty in taste. Most people in Fuzhou make oyster cakes as porridge and side dishes. It tastes better if eaten with Dingbian paste.

Such snacks are available at food stalls in the streets and alleys.

Drunken Chicken with Red Grain

Drunk Chicken with Red Grain is a traditional famous dish in Fuzhou. The preparation method is to boil the selected white tender frogs in a pot over low heat (the water must not boil), remove them, let them cool, then cut them into pieces and marinate them. The preparation method of drunk juice is to mix MSG, refined salt, red grains, five-spice powder, Shaoxing wine, white sugar and chicken stock. This dish is red and white in color, tender and mellow, sweet and sour, and meaty and delicious.

Buddha Jumps Over the Wall

Fuzhou’s traditional famous dish has a history of more than 100 years and was developed by Zheng Chunfa, the owner of Juchunyuan Restaurant. This dish combines a variety of delicacies from the mountains and seas. It is simmered with more than 20 raw materials such as shark's fin, sea cucumber, chicken, tendons, scallops, mushrooms, abalone, etc. The cooking process is strict, the nutritional value is high, the aroma is rich, meaty but not greasy.

Ju Chunyuan Restaurant’s Buddha Jumping Over the Wall is the most famous, but this dish is relatively expensive, generally costing 300 yuan per cup for a single person.

Attachment: The origin of Buddha Jumping over the Wall

It is said that several scholars came to Juchun Garden to recite poems and compose poems. The boss Zheng Chun sent a jar of his own specialty dishes, and the altar lid When the dish was opened, the whole hall was filled with the aroma of meat. The scholars all clapped their hands in wonder and chanted: "When the altar is opened, the aroma of meat floats around, and the Buddha abandons his Zen and jumps over the wall." Hence the name of this dish.

Chicken and Fish Lips

Chicken and Fish Lips is a traditional famous dish in Fuzhou. The fish lips, a rare seafood, are used to remove the fishy smell and then marinated in Shaoxing wine. The chicken breasts are chopped with the back of a knife. It is in the shape of velvet. It is cooked into chicken velvet soup, put in fish lips and braised, sprinkle with minced ham and serve. This dish has a snow-white color, soft and waxy fish lips, rich in gum, mellow chicken mince, and a fresh and refreshing taste. It is a must-have dish in high-end banquets.

Lychee meat

Fuzhou’s traditional famous dish has a history of two to three hundred years. It is made of lean pork meat imitating the shape of lychees. Cut the lean pork pieces into diagonal pieces with a cross knife. Because the depth and width of the buns are uniform and appropriate, they are rolled into a lychee shape after deep-frying and served with tomato sauce, balsamic vinegar, sugar, soy sauce and other seasonings.

This dish can be eaten in ordinary restaurants.

Spring Rolls

Spring rolls, also known as spring pancakes and pancakes, are a popular traditional snack in Fuzhou with a long history. It is said that there was a scholar in Fuzhou during the Song Dynasty. In order to study for the exam, he studied all day long 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: grind the rice into pancakes, stuff them with vegetables and meat, and wrap them into rolls, which can be used as both rice and vegetables. This snack was later named spring rolls and gradually became popular in urban and rural areas. People in Fuzhou often eat it during the Spring Festival, and it is as common as making dumplings during the festival in the north. Cai Xiang once wrote a poem praising it: "I think of Sanjiu when eating vegetables in spring."

Now the spring roll wrapper has been replaced by flour, and the filling is usually made of bean sprouts, leeks, dried tofu, and some are also filled with shredded pork, bamboo shoots, chopped green onion, etc. The more advanced spring rolls are filled with shredded chicken or oysters. , made of shrimp, mushrooms, leeks, etc. Spring rolls are fried over low heat until golden brown, crispy on the outside and burning on the inside, also known as "fried spring".

Seven-star fish balls