Quanzhou snacks have been famous since ancient times. As early as the Tang Dynasty, Quanzhou Port was one of the four major commercial ports in China, trading with more than 100 countries and regions in the world, and became the "largest port in the East" in the Song and Yuan Dynasties. The exchange of people and culture has also promoted the intersection of Chinese and foreign food cultures. Quanzhou chefs in past dynasties were good at cooking special dishes with rich products. Due to Quanzhou's unique Minnan folk culture, there are many ceremonies, and snacks are indispensable for weddings, funerals and celebrations, offering sacrifices to gods and ancestors, and giving gifts to relatives and friends. Therefore, many ordinary families will make daily snacks such as centenarian turtle, white rice turtle, bowl cake, alkali zongzi, taro fruit, Yuanxiao pill, orange cake, mung bean cake and tender cake. These snacks are not only beautiful in appearance, but also light and delicious in taste. Family dietary customs (besides three meals a day, it also includes festivals, etiquette and other dietary customs, which will be further described in the related chapters) vary widely in terms of dietary structure, food types, customs and habits due to their different economic conditions. After further refining and optimization, delicious snacks with local characteristics are formed, which are regarded as the essence of food folk culture. The difference of natural environment is the main external cause of the formation of famous and famous flavor food. Quanzhou, located at the intersection of mountains and seas, is rich in food, including both delicious food and seafood. Since ancient times, Quanzhou people have created many famous ethnic foods based on the principle of "relying on mountains to eat mountains and relying on the sea to eat the sea". Jinjiang has a profound historical and cultural background, so we should take Jinjiang as an example to talk about Quanzhou food folk culture. "Records of jinyi negative mountain face sea, meters, sea fault, fish salt sweet clam, don't let green, neat. Its price is simple and fresh, and it is better than meat to buy it for filling the kitchen, treating guests and preparing things. " Therefore, heavy seafood has become a major feature of Jinjiang famous food. The recipes with local characteristics listed in the newly compiled Records of Jinjiang Customs are: osmanthus crab meat, fried pearl oyster, Tongxin river eel, braised red oyster in oil, sweet and sour plum meat, fish balls in soup pot, steamed bass, fried red shrimp, braised black-bone chicken, eight-treasure rice and tiger. Famous local products include: Shishi sweet preserved fruit, Anhai pettitoes, Shenhu Shuiwan, Dong Shi fried oysters, Yakou peanuts, Anhai Shizhen cake (also known as Jihong cake), Yuanhetang candied fruit, Shihu red mud preserved fruit, Longhu Phnom Penh turtle, Lingshui mustard tuber, spiced rice and Chen Dai mud paste. Local snacks include pickled vegetables, oysters, snail meat bowl cakes, rice balls, peanut rolls, jiaozi stuffed with meat, fried oysters, peanut soup, batter, rice paste, fish balls, salted taro balls, fried potato dates and frozen bamboo shoots. Quanzhou people are very particular about the choice of famous food. In terms of seafood, prawns should be fresh and lively, the perch produced by Jiang Xun is the best, and the red ointment produced by Shihu is the best. Quanzhou cuisine has cooking skills such as frying, boiling, stewing, steaming, stewing, frying, marinating and frying. And its taste is generally light, sweet and sour, which can be directly seen from the names of Jinjiang famous food recipes listed above. Such as fried red shrimp, boiled fish balls, stewed black-bone chicken, steamed bass, roasted red clams, fried oysters (the word "fried" is a verb, while the word "fried" is a noun), fried potatoes and dates, etc. , and steamed bass, four fruit soup pure and sweet, sweet and sour plum meat. Some folklore scholars have pointed out that there are some foods with unique flavors such as "curry chicken", "curry beef" and "beef skewers with sand tea" on Quanzhou menu, and the condiments curry and sand tea used are all from Nanyang. "Roasted pig" and "roasted meat dumplings" were probably introduced from Cantonese cuisine by Quanzhou people who were officials in Guangdong and Guangxi in the Ming and Qing Dynasties. Quanzhou people have the habit of frying scallion oil in cooking, and they like to eat "Yuansui" (coriander) and "Runlu", which is probably influenced by the food culture of the Central Plains (especially Beijing cuisine). In the hometown of overseas Chinese in Quanzhou, some families of returned overseas Chinese and their relatives often cook and eat some overseas dishes, such as Indonesian food, Vietnamese food and Thai food, which makes us feel the compatibility of Quanzhou's food culture from one side. Special snacks: Dehua famous wine, Muslim beef pot, meat dumplings, Shenhu water pills, Shishi sweet fruit, Yongchun aged vinegar, Yuanxiao pills and Yuanhetang candied fruit.