What are the characteristics (or famous buildings) of Fuqing?

Fuqing snacks-light cakes

According to the records of Fuzhou Prefecture, in the 42nd year of Jiajing in Ming Dynasty (AD 1563), Qi Jiguang, a national hero, led an army into Fujian to chase and annihilate the enemy. He didn't want it to rain for days, so he couldn't raise a stove in the army. Qi Jiguang ordered to bake a simple cake and hang it on his soldiers with hemp rope as dry food, which greatly facilitated the battle to wipe out the enemy. Later, this small cake flowed into the people, which was not only widely eaten, but also became a necessary offering to worship the ancestors of the gods. Later generations felt sorry for Qi Gong, so they called this cookie "light cake".

In Fuzhou, people usually call the cake without sesame seeds as "light cake" and the cake with sesame seeds as "Fuqing cake". But in Fuqing City, 6 kilometers away from Fuzhou, people call the cake with sesame seeds on it "light cake". In terms of "relish", in comparison, the light cakes made by Fuqing people are slightly better.

People in Fuzhou used to bake light cakes with charcoal. Now, in order to save trouble, they mostly bake them in an electric oven. Fuqing people still keep their own way of making light cakes, which is not only fresh but also interesting. To put it mildly, it can be called a labor art that integrates music and dance.

They bake light cakes in a vat with a height of nearly two meters and a diameter of about one meter and covered with yellow mud. First, use bundles of pine branches to light a raging fire in the cylinder to burn the cylinder wall "white", leaving only embers at the bottom of the cylinder. Then, two people cooperate to put their hands into the cylinder and stick them on the cylinder wall quickly and accurately. If they are slow, they are afraid that the bare arms will bake bubbles. Because when baking light cakes, they are faced with a big fire jar, so both of them are shirtless regardless of winter and summer. One hand delivered the embryo, the other received the embryo and stuck it in the jar. They stretched out and leaned forward, and they were agile and cooperated tacitly. Coupled with the crackling sound of pasting cakes, it seemed to be accompanied by music, and the rhythm was very strong. In less than ten minutes, hundreds of light cakes were all pasted, and then the cakes were slowly cooked with charcoal fire, which was really an eye-opener. The light cakes baked in this vat are only golden and very crispy.

Small shops selling light cakes in downtown Fuzhou are all mixed stores and workshops. Fuqing's light cakes are made by workshops and distributed to vendors for sale. Therefore, in Fuqing, stalls selling light cakes can be seen everywhere along the street. The light cakes on the stall piled up like hills, which turned into a street scene in Fuqing.

in the past, light cakes were all for the people to eat, so they were not allowed to be elegant. Perhaps the tables have turned. Nowadays, big restaurants and hotels in Fuzhou also cut light cakes into clams, put them with bad meat, steamed pork, snow red and moss, and pour some vinegar and garlic juice as a special snack at the banquet.

no one ever thought that light cakes have such beautiful scenery as today.

Fuqing fish balls

Fuqing fish balls are delicate and elastic in shell texture, smooth and rich in food, and more delicious with fillings. Legend has it that a businessman went out to do business by boat, and ran into the rocks because of a typhoon, waiting to be repaired before sailing. Every day on the ship, fish is used as food, and businessmen are tired of eating it, smelling fishy and nauseous. When the boatman saw this, he mixed the only potato powder on board with the fish cut into strips and cooked it in the pot. The fish was much more delicious than before, but it was still difficult for the businessman to swallow. The boatman further boned the fish, chopped it into minced fish, added potato powder, stirred it evenly and cooked it in the pot. It was delicious, smooth and unique. Later, the businessman failed in business and opened a shop selling fish balls. Fish balls have been handed down since then. Method: Boned fresh fish (preferably eel and shark) are chopped (or twisted) into mud, and then added with clear water, refined salt and proper amount of monosodium glutamate, poured into a dish and stirred fiercely for about 15 minutes, until the fish soup can float on the water surface, and then dried starch is added and stirred hard to form a paste. Chop pork belly into meat sauce, cut dried shrimp into rice, cut onion into fine powder, put them into containers, add soy sauce, etc. and stir them into stuffing, and knead the stuffing into small round particles with uniform size for use. Then take the fish soup paste with your left hand, spread it out on the palm of your hand, take a small round spoon with your right hand and put it in the middle of the fish soup, put the stuffing in the middle with the five fingers of your left hand closed, then squeeze the fish soup out of the round hole held by your thumb and forefinger, and put it into a clear water basin with a small round spoon. Cook in batches, and then spoon in a soup bowl to eat. Although the fish balls are humble, they are also a bowl of dishes that Shuangqiang has won the top ten famous chefs.

Fuqing flat meat

The ancestor of flat meat is the familiar "wonton". Flat meat is divided into more than 2 varieties such as boiled flat meat, fried flat meat, baked flat meat, three fresh flat meat, shrimp flat meat and flat meat noodles because of the differences in stuffing, soup, eating method and seasoning.

Li Gang (183~114), a famous politician, strategist and national hero during the Northern and Southern Song Dynasties, was once demoted to Shaxian County to be in charge of taxation. He liked the flat meat in Shaxian County very much, and once praised the flat meat in Shaxian County with his beautiful flowers: "Chaos is always in a bag, and there is always a strong wind. The seven peaks are full of greenery for entertainment at night, and the ten-mile advection is the west east. " It has been passed down as a much-told story so far.

Practice:

First, beat the meat with a wooden stick, preferably a flat and thick wooden stick, or use a rolling pin to beat it like a paste.

second, add a proper amount of salt, monosodium glutamate or chicken essence into the meat paste and mix well.

third, wrap the stuffing like wonton.

Fourth, the soup in the pot is best boiled with pig bones in advance. After the soup is boiled, put in the flat meat. When the clear or slightly milky soup emerges small flat meat, float the pot surface for a while, and add a little onion oil to eat.