Shaxian snack is known as the "living fossil" of the traditional diet of the ancient Han nationality, which belongs to a branch of the long-standing dietary culture tradition of the Han nationality in the Central Plains. There are not only the food characteristics of Fuzhou and Minnan, but also the food culture style of Hakka in Tingzhou Mountain area. Therefore, Shaxian snacks with strong local characteristics can be divided into two factions, namely, Chengguan snack pie with fresh and sweet taste and exquisite production of Shaxian bean-flavored glutinous rice cakes, and the representative varieties are flat meat (pasta), steamed dumplings, meat buns and so on, each with its own characteristics; Xiamao snack pie, with salty and spicy taste, is widely made, represented by Xiamao town, and its raw materials are mainly rice, potatoes and taro, such as frozen rice, sweet potatoes, frozen rice skin (japonica-indica noodles) and beef series.

So, where is the most representative Shaxian snack? Historically, Xia Maoren was basically a Hakka and liked to go out. Therefore, Xiamao school snacks are the earliest and most popular snacks, and Xiamao people are found almost all over the country. This fluidity also separates the processing of raw materials from the management service of Xiamao snacks, that is, processing does not operate, and management does not process, forming a simple repetitive work with low technical content. Shaxian people are mountain people and like to process and operate by themselves, that is, the family-run business model of "front shop and back workshop". Shaxian snacks of Chengguan School are well-made and varied, and become the protagonists of Shaxian snacks. Therefore, people who have been to Shaxian must taste Shaxian snacks. After eating Shaxian snacks, they all lamented that "Shayang returned without snacks". Flat meat:

Jianjun flat meat tastes crisp, tender, fragrant 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.