What's delicious in Pingtan?

Luck is the local luck in Pingtan. Luck is similar to that of jiaozi. The skin is made of sweet potato and sweet potato powder, which is thin and elastic. The stuffing inside is usually: cabbage, seaweed, pork, fresh shrimp, squid, crab meat and so on. There are boiled and steamed ones. Running time was originally called salty rice time (rice time is a word), but later the restaurant named it for the convenience of promotion.

Time has been running in Pingtan for a long time, and every household will cook it. It is my favorite snack every holiday. Bazhen braised potato powder Bazhen braised potato powder, also known as braised eggs, is a traditional folk delicacy in Pingtan. Stir the refined sweet potato powder into paste, stir-fry in an oil pan, and then add seasonings and condiments such as shrimp, diced bacon, crab meat, crab roe, crisp peanut slices, preserved plum (water chestnut), diced fish, day lily, laver and chopped green onion. Stir-fry with warm water until the gel is as bright as agate. Because meat and vegetables are properly matched, smooth and tender, and very delicious. Plant with laver

Qin (native to Zhentanshui area, top grade) is a local specialty, which is harvested from rapids reef and harvested at low tide in winter and spring. Like ribbons, purple satin, sweet and sour, it is the top grade of Zhenhai. Porphyra yezoensis is tender and can be preserved for a long time after drying. Braised laver is a good dish, fragrant and delicious. Children should be careful when eating laver, which can easily entangle their throats. ) Pingtan fish balls Pingtan fish balls are famous for their attention to material selection and production technology. Fresh yellow croaker, mackerel, eel, small shark and other seafood are the main ingredients. Chop the fish, add appropriate amount of ginger juice, salt, monosodium glutamate and other seasonings, pound into fish paste, add potato powder or flour, stir well, squeeze into balls, and boil in soup.

Its color is like porcelain, elastic, crisp but not greasy. Pingtan fish balls are divided into four categories: stuffed meat, starry sky, clear water balls and wrinkled sand fish balls, with more than ten varieties. Some fish sauces are processed into fish sauces, fish cakes and fish noodles, which are suitable for frying and cooking. It's called drowning lover That's right. The everlasting pingtan is called oil soup. It is made of sweet potato and sweet potato powder, and contains eight kinds of red bean paste or sugar fruit stuffing. Shaped like jiaozi, fried in a pan, golden yellow, sweet and delicious, with sweet taste and unique flavor.