What are the local snacks in Pingtan?

1, Pingtan local "operation"

Luck is similar to that of jiaozi. The skin is made of sweet potato and sweet potato powder, which is thin and elastic. The fillings inside are generally: cabbage, seaweed, lean meat, fresh shrimp, squid, crab meat and so on. There are boiled and steamed ones.

Luck was originally called "salty rice time" (rice time is combined into one word), and later the restaurant named it for the convenience of promotion. The fortune has been turning in Pingtan for a long time. Every household will do it, and it will be done on holidays. This is my favorite snack.

2. "Forever and ever"

Pingtan people call it "oil soup", with sweet potato and sweet potato powder as the skin, wrapped in bean paste or sugar eight-fruit stuffing, which looks like jiaozi and is fried in a pot. It is golden yellow, sweet and delicious, sweet in mouth and unique in flavor.

3. Crab broth

Crab soup Pingtan is commonly known as "Buge soup". Select fresh and fat Portunus trituberculatus, peel it, and stir it in boiling soup. When crab meat falls off, add egg drop, diced meat, chopped green onion and potato powder as soup. Its color is crystal clear and colorful; Its taste is tender and slightly sour, and it has a big appetite after eating. This is a unique delicacy on the island.

4. Fish balls

Pingtan fish balls are famous for paying attention to material selection and production technology. Most of them are fresh yellow croaker, mackerel, eel, small ginseng shark and other seafood. Chop the fish, add appropriate amount of ginger juice, salt, monosodium glutamate and other seasonings, mash it into fish paste, add potato powder or flour, stir it evenly, squeeze it into balls, and cook it in rolling soup. Its color is like porcelain, elastic, crisp but not greasy. The mouth is delicious, the smell drools, and with a little chewing, the delicious soup overflows the mouth and touches every nerve, just wanting to eat it in one breath.

5. Fish noodles and fillets

Compared with fish balls, Pingtan fish noodles and fillets are more delicious. Mainly using yellow croaker or mackerel. Pour the fish into the thin paste, add a little salt and seasoning, stick a proper amount of finely ground potato powder, roll it into thin skin and cut it into filaments to get fish noodles; Cut into pieces. It's fish fillets. Cook in a pot, take out and cool. When cooking, add diced meat, shrimps, onions, peppers and other condiments, and add soup to boil. Its color, fragrance and taste are good, tender and crisp, and it is suitable for cooking and frying. It's really amazing that Pingtan people are ingenious, regard eating as an art, and why not make amazing food. Even if you don't want to see the beautiful scenery, it's worth visiting just to taste this kind of food. And fish dumplings and fish rolls. Chop the fish into paste and mix in diced meat, shrimps, pears, etc. As a filling, it is rolled up with the thin skin of fish noodles or fresh fish bags for external use and fried into fish rolls, which are yellow and fragrant, tender inside and smooth outside. If you use thin fish bread with meat stuffing, it looks like jiaozi, and when it is cooked, it is fish jiaozi, which is tender and delicious.

6. Braised Pork with Laver

Tancai, originated from rapids reef, is a specialty of Pingtan and harvested at low tide in winter and spring. Shaped like a ribbon, colored like purple satin, it tastes very sweet and is the top grade of Zhenhai. Porphyra is particularly delicate and can be preserved for a long time after drying. Braised laver with braised pork is delicious and comfortable. It's a feast.

7. Bazhen Fried Cake

"Bazhen Fried Cake", also known as "Braised Eggs", is a traditional folk dish in Pingtan. Stir the refined sweet potato powder into a paste, stir-fry it in an oil pan, then add seasonings and condiments such as shrimp, diced bacon, crab meat, crab roe, fried peanut slices, diced fish, day lily, chopped green onion, etc., stir-fry it with warm fire until it is gelatinous, crystal clear as agate, smooth and tender, fragrant and delicious. According to the hotel chef, this dish looks simple, but in fact, the process is complicated, there are many seasonings, and there is a fixed order of addition. Some condiments need to be fried for a long time, you should put them first, and some are a little warmer. Moreover, it is very important to grasp the temperature, otherwise it will lose its delicious fragrance when it is hard and soft.

8.oyster cakes

Rice mixed with soybeans is ground into slurry and coated on an oil spoon. With leeks, laver or Chinese cabbage, oysters and diced meat as stuffing, it is fried into a flat round shape, crisp outside and tender inside, which is delicious. Peanuts can be fried on the skin, and oyster cakes are delicious.

9. Fried oysters

Also known as "oyster powder", fresh oysters are mixed with fish oil, monosodium glutamate, chives, celery, potato powder and egg white to make a paste, which is smoothed in a pot and fried on both sides like pancakes. Crisp and sweet, it can be compared with "Fried Oyster" in southern Fujian and Taiwan Province Province.