Fujian Cuisine · FFET10025
Shaxian Snacks
Shaxian snack-making blends northern and southern foodways and is on the national intangible heritage list.
An opened Buddha-jumps-over-the-wall jar shows abalone, sea cucumber and shiitake in rising steam, beside a bowl of sea clams poached in chicken broth, a plate of lychee pork and a small bowl of red lees, with a wooden ladle in front.
The regional cooking of Fujian, using sea produce and mountain ingredients together, with a strong tradition of soups.
The national ICH page lists Shaxian snack-making for Sanming, Fujian, practised mainly in Shaxian District and nearby counties. It says the craft combines northern and southern food traditions and covers snacks such as bianrou wontons, stuffed tofu balls, xiguo rice cakes, rice-jelly sheets and pressed duck.