rice

Rice cakes, glutinous rice balls, gingko (sweet stuffing, salty stuffing and fried gingko), mugwort, Ciba, loach powder, duck soup powder, dried yellow rice flour, meat dumplings, bean dumplings, bean paste dumplings, rice dumplings, rice frozen skin, rice frozen, preserved fruit balls and gingko cakes.

Pastry

Flat meat, noodles, clear soup noodles, pickled vegetable noodles, mixed noodles, noodles with thread, (Heshan) noodles, spring rolls, fried spring rolls, pepper cakes, light cakes, moon cakes, shortcakes, scallion cakes, leek cakes, vegetable head cakes, sugar cakes, sugar cakes, crystal cakes, sweet cakes, almond cakes, grape noodles (smiles), and more.

bean

Tofu, spicy-mouthed tofu, baked dried tofu, fragrant dried tofu, tofu balls, sandwich tofu balls, bean curd brain, stinky tofu, oily tofu, bean curd bag, gold-plated silver, vegetarian chicken, Hongwu tofu, yipin tofu, plum blossom tofu, panda tofu, jade roll tofu, lotus tofu, slow-release tofu, fort tofu, huoshuyinhua, swallow homing, tofu jiaozi, sugar.

other

Taro steamed stuffed bun, taro loach, beef series, egg element, egg dumplings, egg sausage, preserved duck, Xiamao roast duck, Shaxian fish balls, wrapped fish balls, taro nuts, naked taro, jade cakes, dark plum cakes, poria cocos cakes, peanut cakes, ginseng cakes, jujube cakes, Osmanthus Jelly, sugar towers, beef sausages, rice-based pig blood and rice-based pig intestines.

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Flat meat: Jianjun flat meat tastes crisp and sweet, and it is crisp at the entrance, which is very different from wonton in the north and other places. The reason is the stuffing. The main feature of the production process of "Jianjun flat meat" is "beating meat", which is different from "cutting meat" in other places. The meat is pure, fresh and crisp. Generally, the fresh legs of pigs slaughtered in the early morning are pure lean meat and are not allowed to enter the water. If it is not cooked in the afternoon, remove the fascia of the leg meat, cut the meat fiber into larger pieces or strips horizontally, then put it on the wooden pier and beat it with a wooden hammer. The key technique to master when beating is to beat the lean meat vertically, so that the moisture in the meat fiber can be retained until it is rotten like cotton and sticky like paste, and then add baking soda water, salt and monosodium glutamate in time and stir it into a paste with chopsticks. The skin wrapped in flat food is beaten into thin skin with flour and a little alkaline water, and each piece is cut into a square with a side length of about 7 cm. Each piece of flat meat is only the size of longan and wrapped in a delicate butterfly shape. The flat broth is cooked with pork bones and the flat meat is cooked in a clear water pot. When the flat meat floats, pick it up with a small colander, put it in a bowl filled with seasonings such as soy sauce, fresh lard and monosodium glutamate, pour it into the boiled broth and sprinkle with chives. Its taste is crisp, tender, fragrant and sweet, and the entrance is crisp. Flat meat, a kind of wonton originated from Ningde, northeast Fujian, is the hometown of the best flat carp in Zhouning, northeast Fujian. The most widely spread shaxian flat meat. Wonton includes Beijing Wonton, Guangzhou Wonton, Chengdu Wonton and Wuhan Clear Soup, and a name has been added. Flat meat is called flat meat, and the meat stuffing made by Gain is different from other wonton. Flat meat stuffing is made without a knife. I bought fresh meat in the morning and beat it with a special wooden stick, which has been beaten into a delicate paste. The dough of flat meat is also relatively thin, about a quarter of the thickness of dumpling skin. Less meat, thinner skin and better taste.

Edit this section of Shaxian snack Babao rice

Sweet eight-treasure rice is carefully cooked with eight nutritious raw materials such as glutinous rice, walnuts, raisins, red dates, longan, coix seed, sugar, lard and red and green silk. The choice of these raw materials is also very particular: glutinous rice supplements the middle and benefits the qi; Walnut has the effects of invigorating stomach, enriching blood, moistening lung and nourishing spirit. Raisins have the functions of enriching blood, increasing intelligence, strengthening bones and muscles, strengthening stomach, promoting fluid production and removing polydipsia; Jujube has the saying that "three dates are eclipsed, and the face is not old"; Longan is a well-known tonic; Coix seed has the function of enhancing immunity. The eight-treasure rice composed of these raw materials is of course sweet and long, with unique flavor and comprehensive nutrition. The making process of eight-treasure rice is very particular. Soak lotus seeds, coix seed and other things that are not easy to cook for about 1 hour, then cook them with a little water and sugar and pick them up for later use. Pay attention to the heat when cooking, and don't overcook it to affect the appearance. After the glutinous rice is washed, it is steamed in a drawer, and the moisture is strictly controlled, so that the cooked glutinous rice is moderate in hardness and easy to pose. Mix steamed glutinous rice with lard and sugar while it is hot, and then take out half of the ingredients such as walnuts, red dates, longan and coix seed and mix well. Take a large bowl, first put a layer of lard on it, put the remaining red dates, raisins, walnuts and red and green silk on the bottom and edge of the bowl, and then put the mixed glutinous rice into the bowl. Finally, put the bowl upside down on a bigger plate and take it away. The fragrant rice on the plate is like a dome mountain with beautiful red and green silk on the top. Babao rice is not only sweet and delicious, but also contains a variety of nutrients, which is a favorite snack of Shaxian people.