In addition, the color is white, harmonious and beautiful, tender and crunchy, and the taste is refreshing. "Steamed afterburner" with clear color, tender and luscious fish, mellow and fresh taste; The meat is rotten and fresh, the bad fragrance hits the nose, the texture is smooth and refreshing, and the sweet and palatable "Jiangli sheep"; The color, shape and taste are all like lychees, and the crispy and delicate food, sweet and sour, delicious and smooth and refreshing "lychee meat", etc., are deeply famous for the common taste of domestic and foreign guests. The vegetarian dishes in the www.biquge.info Fujian cuisine also have their own uniqueness. The vegetarian dishes of Nanputuo Temple under the peak of Xiamen's "Five Superpowers" strictly abide by the traditional food rules of Buddhism, and are good at cooking colorful and diverse dishes with different flavors with vegan raw materials, which not only gives people a blessing, but also gives people a kind of artistic enjoyment of beauty. For example, famous dishes such as "Half Moon Shenjiang", "Silk Rain Lonely Cloud", "Snow Gorge Silver Wave", "White Wall Green Cloud", "South China Sea Golden Lotus", "Lotus Paste Crispy" and other famous dishes, the names of the dishes not only have appropriate meanings, but also objectively reflect the color, fragrance, taste and shape of the dishes. It is no wonder that it aroused the infinite emotion of celebrities, poets and painters, and chanted for it. Fujian vegetarian cuisine is famous at home and abroad, and the fragrance is all over the world, attracting tourists from all over the world.

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Traditional snacks include: fish balls, taro paste, pot side batter, taro fruit, nine-layer fruit, light cake, meat floss, green onion meat cake, swallow skin, noodles, spring rolls. In the "Weizhongwei" snack bar, you can taste a variety of traditional famous places in Fuzhou. But the most popular snack bar on the streets of Fuzhou is Shaxian Snacks, Shaxian is a place name in Fujian, Shaxian Snacks are brought by the people of the place, mainly engaged in mixed noodles, stewed pots, fish balls, wontons and all kinds of lo-mei. This snack bar has a small façade, but it is a good place to taste when traveling in Fuzhou.

Fuzhou's vegetarian dishes are also famous, using gluten, tofu skin, tofu tendons, winter bamboo shoots, shiitake mushrooms, fungus and other plant foods as raw materials, cleverly processed, cooked well, and tasted very good. Many temples and restaurants in Fuzhou are engaged in vegetarian dishes, and the most famous is the vegetarian cuisine of Gushan Yongquan Temple. There are more than 30 kinds of famous vegetarian dishes: "South China Sea Golden Lotus", "Half Moon Shenjiang", "Stone Drum Three Fresh", "Yongquan Three Silks" and so on.

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Green onion patty, a traditional snack in Fuzhou. It is a kind of oven shortbread made of flour as the main ingredient and pork fat, chopped green onion and raw sesame as auxiliary materials. The method is: knead the flour into a pie crust, marinate the fat diced meat with white soy sauce, monosodium glutamate, refined salt, five-spice powder or salt and pepper, pepper and other condiments to make the filling, stuff a large handful of chopped green onions when stuffing, sprinkle raw sesame seeds on the cake surface, and bake in the oven. There is also a kind of dried shrimp patty in the traditional flavor snack of Fuzhou, the preparation method is similar to the green onion patty, the shape and size are the same as the light cake, add the dried shrimp minced, diced meat, pepper and salt as the filling, baked in the oven, crispy and delicious, has a history of three or four hundred years.

Light cake is a cake food baked with flour and a little salt, with a diameter of about 6 cm, with a perforation in the middle, which is crispy and delicious, and is one of the traditional snacks loved by Fuzhou people.

There is another type of light cake, that is, the salt is changed to sugar, and the shape is twice as large as the salted cake, which is called "Zhengdong cake". However, whether it is the "light cake" or the "Zhengdong" cake, its name is related to the legend of Qi Jiguang entering Fujian to resist the Japanese.

Light cakes are deeply loved by Fuzhou people. In ancient times, the literati liked to eat all the cakes, and when those who went to Beijing to take the examination passed through Fuzhou, they had to buy a lot of light cakes to use as dry food on the way, and over time, how many light cakes they ate became synonymous with measuring the degree of hard work of the lifters. Fuzhou people eat all the cakes, and there are many tricks. There are moss cakes with fried dried seaweed vegetables sandwiched in the cake with hot and sour seasonings, spicy vegetable cakes with mustard hearts sandwiched in the cake, and meat cakes sandwiched with rice noodles and meat sandwiched in the cake. In the past, light cakes belonged to street food, and they were not elegant, but now the banquet table of Fuzhou people is also placed with light cakes. When Fuzhou people invite guests from afar to taste the light cake, they must proudly introduce the legend of the light cake to the guest.

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Fuzhou's traditional snacks are made by wrapping oysters, lean pork and celery stuffing with rice and soybean flour. The finished product is round, the color is golden, the shell is crispy and fragrant, the filling is delicious, and the taste is meaty. Most of the people in Fuzhou make oyster cakes into porridge and side dishes, and if they are eaten with Dingbian paste, the taste is better. This snack can be found at food stalls in the streets and alleys.

spring roll

Spring rolls, also known as spring cakes and crepes, are popular traditional snacks in Fuzhou with a long history. It is said that there was a scholar in Fuzhou in the Song Dynasty, in order to study all day long in order to take the exam, and often forgot to sleep and eat. His wife tried to persuade him again and again, but to no avail, he came up with a solution: grind the rice into thin cakes, stuff them with vegetables and meat, and wrap them into a roll shape, which is both a rice and a vegetable. The snack was later named spring rolls and became popular in both urban and rural areas. Fuzhou people often eat it during the Spring Festival, which is as common as making dumplings during the festival in the north. Cai Xiang once wrote a poem praising and saying: "Spring plate food and vegetables think about Sanjiu".

Nowadays, the spring roll skin has been changed to flour, and the filling is generally made of bean sprouts, leeks, dried tofu, and some are also put on shredded meat, shredded bamboo shoots, green onions, etc., and the higher spring rolls are made of shredded chicken or oysters, shrimp, shiitake mushrooms, leeks, etc. Spring rolls are fried in a slight fire until golden brown, crispy on the outside and burned on the inside, also known as "fried spring".

Seven Star Fish Balls are a kind of heart-wrapped balls that originated in the early Qing Dynasty. Because it floats in the soup noodles after cooking, the ups and downs are different, like the stars swinging in space, so it is called "Seven Star Fish Balls". Eel, shark or freshwater fish are chopped, stirred with sweet potato flour (starch), and then coated with lean pork or shrimp filling. The skin is thin and uniform, the color is white and shiny, the food is smooth and crisp, and the soup is fragrant and not greasy.

You can eat this food in a general snack bar.

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Bird's nest skin is a thin slice made of minced meat and sweet potato powder, also known as meat bird's nest skin, created in the late Qing Dynasty in the Guangxu period, the color is white and fragrant, smooth and fine, crisp and tender, it can be cut into filaments and cooked, it is a unique flavor snack in Fuzhou. After drying, the bird's nest skin can be stored for a long time, which is a good gift for relatives and friends. Bird's nest skin is available in food stores. In addition, it can also be made into a variety of famous dishes and flavor snacks such as Taiping Yan.

Mashed taro

Minlai traditional sweets, the betel nut taro is steamed and then pressed into a puree with a knife plate, added sugar, eggs, cooked lard and water and stirred evenly, put in a bowl and basket and steam it for one hour with a strong fire, take it out, pour on the cooked oil, and sprinkle it with chopped red dates, melon seeds, cherries, winter melon sugar, etc. This dish is fragrant and sweet, delicate and delicious. Taro paste is a common dish in Fuzhou people's banquets, and whenever the banquet is near the end, the last "finale" dish is usually taro paste. This dessert is also served in most restaurants.

The origin of taro paste: It is said that in 1839, Lin Zexu went to Guangzhou to ban smoking, and the consuls of Britain, Germany, the United States, Russia and other countries prepared a Western banquet for Lin Zexu in order to ridicule Chinese officials, in an attempt to make Lin Zexu look foreign when eating ice cream. Afterwards, Lin Zexu also prepared a banquet to invite back, and after a few cold dishes, taro paste was served. At first glance, taro paste looks like a cold dish, but it is actually very hot. Foreigners don't know, scoop it up and eat it, but they get burned so much that they scream.