What are the famous snacks in Jinjiang, Quanzhou, Shenzhen and Shanghai?

Jinjiang Shenhu is an important fishing town. For thousands of years, fishermen in Shenzhen and Shanghai who deal with the sea have made many famous delicacies from fish. There is an old street at the entrance of a palace at the junction of Nanchun and Houshan. Over time, you can't get rid of the delicious food in the small street. Walking on the slippery stone road in the small street, the most distinctive thing is the local snacks. Some are holding small spoons, and some are holding small bowls, enjoying themselves. Snacks such as fish balls, fish soup, fish rolls and clay pot rice are not only famous locally, but in many towns in southern Fujian, as long as the signs of Shenzhen and Shanghai are hung, business is always booming. These famous snacks are not only carefully selected, but also exquisite in workmanship. Fish balls are very particular about making fish balls. The same fish and flour need to be stirred for a while before they are fresh and tender. Shenhu fish balls are made of eel, salted fish, sensitive fish and mackerel. When making, the fish head and internal organs are removed, then the fish is peeled off with a sharp knife, and mixed with the above-mentioned sweet potato powder, refined salt, garlic paste and other seasonings and water. You need to pay attention to the strength of stirring your hands. Then knead into small balls and put them into a boiling pot. When the water polo comes up, fish them up. Shenhu Shuiwan is white in color, tender but not rotten, extremely elastic, fragrant and refreshing, not fishy or greasy. Cooked with meat and bone soup, it is elegant in color and fragrant in smell, and it is a flavor dish in the banquet. No wonder some overseas Chinese, after walking for decades, are eager to buy fish balls at the entrance of a palace gate as soon as they come back, still chanting: jump up when you fall to the ground. After frying oysters in winter, oysters (sea oysters) become fatter and fatter, especially when the rainy season comes in winter, which is the annual oyster harvest season. In Shenzhen and Shanghai, people especially like oysters. It is said that oysters can tonify kidney and improve eyesight, and they are delicious. They can be processed into various delicious snacks, such as oysters, oyster omelet and oyster omelet, which are deeply loved by adults and children. Relatives returning from overseas never forget to cook oyster omelet at every banquet. Fried oysters with oysters can be said to be a common dish cooked by every household in coastal areas. The ingredients are basically the same, but the frying process and technology are different. Deep-Shanghai oyster soup is made of the best four-winged oyster, washed with clear water to remove impurities and broken shells, filtered to dryness, chopped garlic and cabbage, mixed with sweet potato powder and water, and then mixed with oysters to make paste. The raw materials are ready, the fire should be strong, and lard should be used in the shallow wok. Then, spread a layer of raw material books, fry until the first side is crisp and yellow, and turn it over and fry until the second side is eight points. Spanish mackerel soup is famous at home and abroad, such as beef soup, oyster sauce soup, Spanish mackerel soup and so on. Among them, bamboo pod fish soup is famous, so some people say that even if they have never been to Shenzhen, they will organically link visiting Shenzhen, visiting relatives and friends and tasting flavor snacks. The water pill soup and bamboo pod fish soup provided by the food stall in Shenhu Street are also particularly famous, just suitable for tourists' hobbies! Mackerel soup is made from fresh mackerel. Clean the head by laparotomy, remove the midbone and sides of mackerel, cut into thin slices, and add some seasonings such as soy sauce and garlic paste. Before cooking, boil the water and turn the fire to medium-low heat. Then add a proper amount of clear powder to the marinated fish fillets, stir well, and cook them quickly one by one until they are cooked. Quickly turn up the fire, add a proper amount of wet raw powder and seasoning spoon after boiling, mix well, and stir properly to serve. Add chopped green onion oil when eating. This dish is delicious and delicious, and it is not greasy to eat.