There are all kinds of foods in the diet stone raft, including all kinds of traditional foods, traditional snacks and traditional folk foods. Shipai is located in Putian area, with many ponds, convenient fish culture and developed fish industry. Therefore, the Shipai food style featuring eating fish was formed, especially Shipai food street, which attracted many diners in the 1980s. Traditional banquet dishes "fish balls, meatballs" are on the market every winter, which coincides with the peak season for people to get married and hold happy events. Chop shad meat into fish balls, or add ingredients such as bacon, fresh pork, shrimp skin and fried peanuts into minced fish to make meatballs. These are two traditional banquet dishes. It is characterized by crispness and smoothness, and is suitable for all ages. The ingredient of "Stewed Mushrooms with Clean Oil" is Lentinus edodes, and the ingredients are clean oil and white buds. The taste is characterized by fresh fragrance and soft glutinous. Braised Nostoc flagelliforme in Oyster Sauce. Oyster sauce and Nostoc flagelliforme are expensive high-grade seafood. "Oyster" is homophonic with "milli" (silver coin), and "Nostoc flagelliforme" is similar to "Nostoc flagelliforme", so it is often used as a wedding dish with its good intentions. Mushrooms, oyster sauce and Nostoc flagelliforme, high-grade dishes that only wealthy families could afford for banquets before the founding of the People's Republic of China, have now become ordinary banquet dishes. "Braised pork and braised pork with kudzuvine flowers" The former is often used for opening a light banquet (because the shape of the wok is cool and it is a man's reproductive organ), while the latter is often used for various banquets. These two dishes are seasoned with south milk, garlic and brown sugar, sprinkled with coriander, soft, smooth and sweet, and full of flavor. Braised shrimp with shredded rice is a must-have dish at the banquet. Because of its soft and smooth texture, it is convenient for the elderly and children to eat. The main ingredient of "dried fried squid" is high-grade seafood, which is delicious, sweet and crisp, and is a very popular seasoning. Dog meat, seasonal flavor dishes, winter nourishing flavor dishes. Shipai people love dog meat. South milk, black bean powder, star anise (or spiced powder), ginger, minced garlic and so on are generally used. As seasoning, and release more oil and brown sugar. Pueraria lobata, peanuts and soybeans are usually used as ingredients. Braised carp with glutinous rice is a seasonal dish in autumn and winter. The ingredients are glutinous rice, red dates, mushrooms, shredded pork and so on. And add a little white wine, ginger and pepper powder to taste. "Hot pot" (commonly known as "side stove") In winter, people put all kinds of fish slices, meat slices and lettuce in the hot pot around the little red stove, which has a unique flavor: the freshly cooked fish is particularly delicious, tender and smooth, and can keep warm and keep cold. There are many hot pot ingredients in this place: fish, pork and beef, various animal offal, three birds, dried squid slices, water tofu, fried tofu and so on. Vegetables include watercress, lettuce, raw onion, spinach, bud white, chrysanthemum and so on, all of which are good hot pot side dishes. "Chinese cabbage" is a seasonal dish in winter and spring. The main course is usually sagittarius pork or big zwingbacon. It is eaten by rolling lettuce leaves, which has the crisp and tender lettuce, the rich fragrance of potatoes and pueraria lobata, the fat and tender braised pork and the unique local flavor. The top-grade lettuce bags in restaurants and restaurants are mainly chopped quail patties, but Shipai locals don't like them very much. The traditional snack "pot edge" is made by grinding rice flour paste and spraying it around a hot iron pot. After the water is completely dried, pieces of cooked powder are shoveled into boiling water at the bottom of the pot to cook, and then scooped up and put into cold water to "supercool" to form a "pot edge". Thinner and smoother than rice noodles. Like to eat salty food, cook it in a hot pot with oil, salt and chopped green onion; Those who like sweets are soaked in sugar (add a few slices of ginger). "Seto powder" is made by grinding rice flour paste with water, putting it into a perforated coconut shell, and boiling the strip-shaped powder paste leaked from the bottom hole to become Seto powder. Use fish or three birds broth to soak salty food (you can also use oil and salt chopped green onion soup), or soak brown sugar water to eat sweets. "Mouse scraping mud" is named after its shape is similar to the small mud particles scraped by voles at the mouth of the cave when they dig holes in the wild. The production method is to put dry glutinous rice flour into a container, spray it with warm water, and stir it while spraying, and gradually form small particles. Then, pour these granular rice noodles into sugar water and boil. When the powder is almost cooked, add nest eggs or egg blossoms, and it will become a dessert with smooth taste and simple preparation method. It is a traditional food for daily lunch or entertaining guests. There are many styles of "rice paste", such as sesame rice paste, lemon rice paste, peanut paste and red bean paste. Named according to different raw materials. Except sweet and salty bean paste, other kinds are generally sweets, and milk and eggs can be added to increase flavor and nutrition. "Glutinous rice dumplings" are balls the size of pigeon eggs made of glutinous rice flour and water. Eat like rice noodles: salty ones are soaked in broth, sweet ones are soaked in sugar, and eggs are added. "Don't throw away the sugar": first, boil the brown sugar water into a thick sugar solution, put it in a dumpling and cook it with fire. In the process of adding fire, constantly use a shovel to "fry" evenly. Then put it in a container, take it out and sprinkle with fried sesame seeds, peanuts, shredded fried eggs, coriander and other ingredients. It is characterized by sticky skin, smooth meat and rich sweetness. Because every jiaozi is wrapped in caramel "shortcake syrup" and boiled with "white silk" shortcakes (with pastry on the outside and white sugar, sesame and lard as fillings inside). After cooking, add nest eggs and eat with peach cakes, which is sweet and rich. It is often used as a convenient food for lunch, night sky or entertaining guests. "Cold rice with sugar stains" is very popular with farmers and is an economical and simple lunch. Boil sugar water with seaweed such as kelp, laver or kelp (or use cold melon and sword flower as soaking ingredients), and then soak the sugar in cold rice. It is not only a cool drink in summer, but also a convenient lunch. "Taro cake, radish cake and plum bean cake" are all salty spots that people like to eat. Use different main ingredients according to different names, and add ingredients such as meat, shrimp, sesame, onion, raw oil, raw salt and sugar. Steamed into cakes with glutinous rice paste powder. "Zizi Tuan" takes semi-wet glutinous rice flour as the skin, and sugar, sesame, peanuts, lard (preferably pure oil) and coriander as the sweet stuffing; Or use ham, cured duck, sausage, etc. As salty stuffing, knead it into fist-shaped dough and cook it in a steamer. Because it is customary to cook every two pieces with plant leaves, it is called "Zizizituan". It is a common beauty in families and teahouses. "Pinch" is made by pre-steaming glutinous rice flour with water, then wrapping it with stuffing such as sugar, sesame, peanuts and oil powder. Jiaozi, kneaded into the shape of a fist, can be eaten immediately. (note; "Oil scattered-fried dumplings dry. This is a crispy snack filling. The traditional folk food "rice cake" (Dongguan people call it "chicken cage"). The main ingredients are brown sugar and glutinous rice flour. Steamed two or three days before Lunar New Year's Eve. The main ingredients of "fried rice cake" (commonly known as "hard cake") are fried rice flour, sugar, sesame, peanuts, tsaoko leaves (or lemon leaves) and other ingredients. Print the cake with a mold and bake it with charcoal fire. The masses are used to making these cakes before the Lunar New Year's Eve and sealing them with crocks as gifts for relatives and friends to feed each other during the Spring Festival next year. It is also a snack for children. Wealthy families often have one or two tons of rice, and the average family has more than 30 kilograms of rice in the first year. After the founding of the People's Republic of China, the society advocated saving food, and families made fewer cakes and hard cakes than in the past. Especially in recent years, people's living standards have improved, and people tend to eat high-grade candy and cakes. Fried rice cakes, a kind of "earth cake point", are no longer popular with children, and the traditional habit of printing hard cakes in winter has gradually been left out. " Fried rice fruit includes snacks such as "sugar ring", "stove pile", "fried oil angle" and oil powder. These fried "dried fruits" are equivalent to "fried rice cakes" and "fried rice cakes" that people entertain relatives and friends and feed each other during the New Year. Red ball cake "is the offering of the masses to worship ghosts and gods." Whether it is a happy event or a funeral, it is a gift from God to relatives, friends and neighbors. Red jiaozi is a kind of cake made of glutinous rice flour, with the same material and making method as "Koneko jiaozi". The shape is oval, red represents happy events, and simplicity represents funerals. In addition, there is a kind of stuffing, which is shaped like "goose" and dyed with red pink fruit. Used for "no filial piety" (happy events), giving birth to a baby full moon, marrying a full moon, birthdays and other happy events. Takamatsu is made by evenly spreading glutinous rice flour that has been wet and dry for half a year and is extremely tender in a square wooden frame, then dividing it into 2*2 (inch) square pieces with a copper knife, putting some sweet fillings such as sugar, sesame seeds and peanuts in the middle of each piece, and then steaming it in a cauldron. If it is a happy event, two red circles are printed on the cake to indicate good luck. "Ai Bao, Aijiao" is a traditional food in Tomb-Sweeping Day. People pick mugwort leaves from the ground, mash them and mix them with glutinous rice flour to make buns or horns (salty stuffing is raw materials such as shredded radish, dried shrimps, leeks and meat, and seasonings such as raw salt, minced garlic and onions; Sweet stuffing is the same as "Zizi Tuan"), and it is cooked in a steamer. Its edible characteristics are the unique wild vegetable fragrance of Artemisia argyi leaves. It shows people's nostalgia for eating wild vegetables to satisfy their hunger in famine years. "Steamed zongzi" is a traditional food of Dragon Boat Festival, which is divided into two kinds: bacon zongzi and water zongzi. Shipai Food Street is located in Zhongkeng Village, Shipai Town. The restaurants here are famous for their carefully brewed pond fish, especially the four famous fish in Dongguan (bighead, pomfret, snapper and shad).