There is a saying in Fuzhou that &”;you can&;t leave Fuzhou without wandering around&”;. It means that the food in Fuzhou is so delicious that people are reluctant to leave. Fish balls are a famous flavor snack in Fuzhou. Generally, eel, mackerel and other fish are pounded into mud paste, mixed with high-quality potato powder as skin, stuffed with lean meat and shrimp, and kneaded into balls. After cooking, soak in delicious broth, add chopped green onion and float on the noodle soup. It is famous for its white color, elastic quality, loose meat stuffing and refreshing taste. 2. Taipingyan swallow skin is made of lean pork hind legs, the tendons and periosteum are removed, cut into thin strips, pounded into paste with a wooden pestle, slowly added with potato powder sieved with fine-hole silk and appropriate amount of water, repeatedly stirred, constantly pressed evenly, and initially formed into a hard blank, then placed on a lath and rolled into a thin sheet. Apply a thin layer of potato powder, fold it up, and dry it slightly to make fresh swallow skin. Continue to dry the dried swallow skin, which is generally not bad after long-term storage for one year. Before stuffing, cut the swallow skin into square pieces about two inches with a knife for later use. The stuffing is selected from lean pork, dried shrimps, water chestnuts, laver, etc., which are chopped into sauce, and then seasoned with a little soy sauce and scallion. The square slice of Yan skin is wrapped into a small flat, with a pomegranate-like surface, and steamed to obtain the meat swallow. Fuzhou people often match &”;flat-fleshed swallow&”; with shelled duck eggs as dishes, because in Fuzhou dialect, &”;egg&”; is called &”;egg&”; and &”;duck&”; is homophonic, and 3. Pot-side paste is called &”;pot-side paste&”; or &”;pot-side paste&”;. The main ingredient is rice slurry. After the pot soup is boiled, the rice slurry is poured on the side of the pot, slightly dried, scraped into the pot with a spatula, and synthesized with the soup cooked with chicken and duck liver offal, dried 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, when people in Nantai and Xiadu areas of Fuzhou &”;d the King&”; (the earth god) in March, every household made pot-side paste. Pot-side paste is still a favorite breakfast for Fuzhou people. Because the edge of the pot is easy to cook, there is a saying in Fuzhou that the edge of the pot is cooked as soon as it is cooked. Pot paste also spread to areas outside Fuzhou, such as Putian. 4. The mashed taro is made of betel nut taro cooked and mashed with 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 covered, it looks like cold food after being made, but it is actually hot food. It is often served as a dessert at a banquet. There is a custom of making taro paste in the eastern coastal areas of Fujian. Among them, Fuzhou taro paste is the most famous, and it is a typical dessert in Fuzhou. The taro paste made from the improved variety Areca catechu produced in Fuding, eastern Fujian, is exquisite in texture and can be called a must. 5. Light cake, also known as &”;Zhengdong cake&”;, has a story. Qi Jiguang, a national hero who fought against Japan, led his troops to pursue and annihilate Niutian (now Longtian) in Fuqing. In order to reduce cooking time, Qi Jiguang arranged two kinds of round cakes made of flour for baking moxibustion with charcoal fire. One is small and dry; A large, soft, slightly sweet. Both of them have a small hole in the middle and are carried on their backs with ropes, 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 makes contributions to the peace of Japan. Since then, in memory of Qi Gong, Fuqing, Fuzhou, Minqing and other places have copied these two kinds of round cakes. The former is called &”;light cake&”; and the latter is called &”;Zhengdong cake&”;. Later, someone added sesame seeds to the light cake, which became &”;sesame light cake&”;, also called &”;Fuqing cake&”;. 6. LineThe noodles are made of high-quality flour and auxiliary materials such as salt. The color is white, the lines are fine and even, the texture is soft, the soup is not sticky, and it is delicious. There are two ways to eat it: one is noodle soup, that is, the noodle soup is boiled in boiling water for one or two minutes, and the color changes, and then it is picked up. Add the seasonings cooked in advance, such as shredded pork, fried eggs, mushrooms, day lilies and vegetables, and then mix with soup (broth, chicken soup, etc.) to eat it; 7. The glutinous rice is mainly ground into pulp, and it is made by using sugar, peanuts, bean paste, oil and other condiments. Seasons and festivals are different and can be divided into four categories. 1. It is round, filled with substance, fried or rolled into powder, such as oil and rolling . Roll the bean powder, black sesame seeds and sugar on the outside of , and eat them while kneading. 2, flat and round, thin skin and many fillings, or steamed, or fried, such as glutinous rice , shredded vegetables , and red bean paste . 3, multi-, four-corner, diamond-shaped, mainly steamed, but also fried, such as taro, nine-fold glutinous rice, , white glutinous rice and sugar glutinous rice. 4, cakes are round or triangular, soft and elastic, mainly steamed, such as cakes, white cakes, and water chestnut cakes. Guo is mostly sweet, but there are also peanut Guo and salty Guo, which are salty varieties. 8. Spring rolls Fuzhou folk snacks. Commonly known as spring cake, it is fried with fine powder, and its skin is as thin as cicada&;s wings. &”;The cake can reflect words&”;, which is light and thin. Choose fresh and tender bean sprouts as stuffing, add leeks, shredded bamboo shoots, shredded pork, dried tofu slices, etc., stir-fry and prepare rolls. 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, then you can eat. If you put the spring rolls into the oil pan and fry them, they will become fried spring rolls, commonly known as fried spring. In recent years, &”;mini spring rolls&”; have been listed, that is, they have been made into spring cakes, and it is particularly convenient to buy them back for frying. 9. oil &”;Ci&”; (sound pu), Fuzhou dialect, is called &”;Ci&”; with a large number of fried foods. &”;Baked rice with oil&”; is golden and shiny, with separated skin and stuffing, crispy outside and sweet and soft inside. Wash and soak the glutinous rice for 4-6 hours, and then grind it into a water mill. 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. Adding syrup to glutinous rice flour dough, kneading repeatedly to make blank. Wrap the blank with bean paste to become an oil green blank, and paste 1 peanut kernel on the surface. Put the raw blank in the oil pan, gently turn it with an iron spoon, and when the oil skin is bright and swollen like a ball and the color is brown, you can take out the drained oil. 10. Oyster cake &”;Oyster cake&”; is oblate, yellow in color, crispy in shell and delicious, and it is one of the breakfasts commonly used by Fuzhou citizens. It has been popular for hundreds of years. The finished product has crispy skin, delicious stuffing and golden color. Soak rice and soybean in water for 3-4 hours respectively, mix with water and grind into thick slurry, add refined salt and stir well for later use. Chop pork into meat stuffing, cut onion into beads, mix with soy sauce to make stuffing, wash oyster meat and drain. Heat a special iron spoon in oil, pour half a tablespoon of slurry into the hot spoon, put meat stuffing and oysters on the rice slurry, cover it with a tablespoon of rice slurry, put it in an oil pan, fry until the cake surface is golden yellow, take it out and drain the oil. 11. Thousand-page cake Thousand-page cake is a dessert made of medium-gluten flour. Multi-layered beautiful, oily and soft, melting at the entrance. Add yeast, sugar, clear water to the flour and make dough. Bake the flour for about 2 hours, then add alkaline water and knead it evenly. Cut the fat meat into pieces, put it in a soup pot, cook it with high heat and fish it., and then cut into fine diced fat. Grind the flour into a thin dough sheet, fold it in half, sprinkle one layer of diced fat and one layer of white sugar on one side to form a one-layer filling. If the method is used, four layers and three layers of filling can be obtained. A thousand-page cake is usually made into 8 ~ 12 layers. Put the cake into a steamer, steam it with strong fire and take it out into a square or diamond shape.