Its characteristics are: rectangular, also known as "pork loin cake", weighing about one or two times. The ingredients are white sugar, sesame and fresh sheep fat, which are pure and refined, and pay attention to color, fragrance and taste. It is said that "Martha's cake" can be kept for one year and will not go bad. Eating with slow fire can restore the original flavor, sweet, crisp and delicious. Some people like it.

Shuiji flat meat

The main feature of its production process is "beating meat". 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.

Yu Saito zi fish feast

Fish feast consists of river fish with the same color, such as steaming, boiling, frying, stewing, smoking, stewing, marinating, frying, soaking in oil, marinating wine and making tea. Different methods, different ingredients, different temperatures, different colors and different tastes. The recipes in northern Fujian can be described as three departments: Pucheng Department, Jian 'ou Department and Nanping Department. Pucheng is spicy and heavy, and most of them are filled with farm dishes. Jian 'ou Department is characterized by fine craftsmanship, and it mainly uses livestock, poultry and mountain products as raw materials. Nanping is mainly seafood, simple and light. The barbecue fish banquet is different from the three restaurants in materials, but it takes the best of the three in taste, precision and lightness.

Rotting tofu

Its manufacturing method is very strict. First, cut the tofu into thumb size, remove it from boiling water, dry it, put it in the bowl, cover it tightly with straw and keep a certain temperature. After about 10 days, pieces of tofu turn from white to gray and are covered with fluffy hairs, and then they are dried in the sun until the hairs on the tofu fall off and the color is a little reddish. Then they are placed in a jar prepared in advance and soaked with more than a dozen seasonings such as salt, homemade red wine and garlic core. You can take it out to eat in a month. Stinky tofu milk has strong fragrance, appetizing and digestion, and high nutritional value.

Chrysanthemum stone scale leg

With beautiful appearance and delicious taste, it has been listed in the "China Famous Cuisine Menu" and won the Fujian Provincial Department of Commerce 1986 Fujian Cuisine Quality Award.