玉融烟火：街巷里的味觉时光（1）
<p data-pm-slice="0 0 []" style="text-indent: 2em;text-align: center"><strong><span leaf="" style="color: rgba(0, 0, 0, 0.9);font-size: 17px;font-family: mp-quote, PingFang SC, system-ui, -apple-system, BlinkMacSystemFont, Helvetica Neue, Hiragino Sans GB, Microsoft YaHei UI, Microsoft YaHei, Arial, sans-serif;line-height: 1.6;letter-spacing: 0.034em;font-weight: normal"><span textstyle="" style="color: rgb(255, 104, 39);font-weight: bold">民间美食】玉融烟火：</span></span></strong></p><p data-pm-slice="0 0 []" style="text-indent: 2em;text-align: center"><strong><span leaf="" style="color: rgba(0, 0, 0, 0.9);font-size: 17px;font-family: mp-quote, PingFang SC, system-ui, -apple-system, BlinkMacSystemFont, Helvetica Neue, Hiragino Sans GB, Microsoft YaHei UI, Microsoft YaHei, Arial, sans-serif;line-height: 1.6;letter-spacing: 0.034em;font-weight: normal"><span textstyle="" style="color: rgb(255, 104, 39);font-weight: bold">福清街巷里的味觉时光</span></span></strong></p><p data-pm-slice="0 0 []" style="text-indent: 2em;text-align: center"><strong><span leaf="" style="color: rgba(0, 0, 0, 0.9);font-size: 17px;font-family: mp-quote, PingFang SC, system-ui, -apple-system, BlinkMacSystemFont, Helvetica Neue, Hiragino Sans GB, Microsoft YaHei UI, Microsoft YaHei, Arial, sans-serif;line-height: 1.6;letter-spacing: 0.034em;font-weight: normal"><span textstyle="" style="color: rgb(255, 104, 39);font-weight: bold">（1）</span></span></strong></p><p data-pm-slice="0 0 []"><strong><em><span style="font-size:16px;font-family:华文新魏;color:#C45911"><span leaf="">编辑、配图记者郭成辉</span></span></em></strong></p><p><strong><em><span style="font-size:16px;font-family:华文新魏;color:#C45911"><span leaf="">作者：福清市福州市政协特邀信息员</span></span></em></strong></p><p><strong><em><span style="font-size:16px;font-family: 华文新魏;color:#C45911"><span leaf="">福州市政府发展研究中心专家库成员</span></span></em></strong></p><p><strong><em><span style="font-size:16px;font-family: 华文新魏;color:#C45911">高级经济师毛立平</span></em></strong></p><p style="text-indent: 2em"><strong><span leaf="" style="color: rgba(0, 0, 0, 0.9);font-size: 17px;font-family: mp-quote, PingFang SC, system-ui, -apple-system, BlinkMacSystemFont, Helvetica Neue, Hiragino Sans GB, Microsoft YaHei UI, Microsoft YaHei, Arial, sans-serif;line-height: 1.6;letter-spacing: 0.034em;font-weight: normal"><span textstyle="" style="font-weight: bold">福清，古称玉融。</span></span></strong></p><p style="text-indent: 2em"><strong><span leaf="" style="color: rgba(0, 0, 0, 0.9);font-size: 17px;font-family: mp-quote, PingFang SC, system-ui, -apple-system, BlinkMacSystemFont, Helvetica Neue, Hiragino Sans GB, Microsoft YaHei UI, Microsoft YaHei, Arial, sans-serif;line-height: 1.6;letter-spacing: 0.034em;font-weight: normal">枕山面海的地理格局，让山海之珍皆汇于此；七街三十六巷的市井肌理，让烟火气息绵延数百年。这座滨海古城的味觉记忆，从晨光熹微时的面香氤氲，到夜色阑珊时的饼香浮动，始终缠绕着</span></strong></p><p style="text-indent: 2em"><strong><span leaf="" style="color: rgba(0, 0, 0, 0.9);font-size: 17px;font-family: mp-quote, PingFang SC, system-ui, -apple-system, BlinkMacSystemFont, Helvetica Neue, Hiragino Sans GB, Microsoft YaHei UI, Microsoft YaHei, Arial, sans-serif;line-height: 1.6;letter-spacing: 0.034em;font-weight: normal"><span textstyle="" style="color: rgb(172, 57, 255);font-weight: bold">海蛎饼的鲜甜、</span></span></strong></p><p style="text-indent: 2em"><strong><span leaf="" style="color: rgba(0, 0, 0, 0.9);font-size: 17px;font-family: mp-quote, PingFang SC, system-ui, -apple-system, BlinkMacSystemFont, Helvetica Neue, Hiragino Sans GB, Microsoft YaHei UI, Microsoft YaHei, Arial, sans-serif;line-height: 1.6;letter-spacing: 0.034em;font-weight: normal"><span textstyle="" style="color: rgb(172, 57, 255);font-weight: bold">光饼夹的焦香、</span></span></strong></p><p style="text-indent: 2em"><strong><span leaf="" style="color: rgba(0, 0, 0, 0.9);font-size: 17px;font-family: mp-quote, PingFang SC, system-ui, -apple-system, BlinkMacSystemFont, Helvetica Neue, Hiragino Sans GB, Microsoft YaHei UI, Microsoft YaHei, Arial, sans-serif;line-height: 1.6;letter-spacing: 0.034em;font-weight: normal"><span textstyle="" style="color: rgb(172, 57, 255);font-weight: bold">番薯丸的绵润、</span></span></strong></p><p style="text-indent: 2em"><strong><span leaf="" style="color: rgba(0, 0, 0, 0.9);font-size: 17px;font-family: mp-quote, PingFang SC, system-ui, -apple-system, BlinkMacSystemFont, Helvetica Neue, Hiragino Sans GB, Microsoft YaHei UI, Microsoft YaHei, Arial, sans-serif;line-height: 1.6;letter-spacing: 0.034em;font-weight: normal"><span textstyle="" style="color: rgb(172, 57, 255);font-weight: bold">锅边糊的细腻。</span></span></strong></p><p style="text-indent: 2em"><strong><span leaf="" style="color: rgba(0, 0, 0, 0.9);font-size: 17px;font-family: mp-quote, PingFang SC, system-ui, -apple-system, BlinkMacSystemFont, Helvetica Neue, Hiragino Sans GB, Microsoft YaHei UI, Microsoft YaHei, Arial, sans-serif;line-height: 1.6;letter-spacing: 0.034em;font-weight: normal">混着摊贩的吆喝、邻里的闲谈，在街巷间流转沉淀。一碗扁肉藏着乡愁，一碗牛肉汤暖着市井，一块海蛎饼裹着海风，数样小吃串联起福清人数百年的饮食密码，既见证着小城的岁月变迁，也维系着游子与故土的味觉牵绊。</span></strong></p><p><br/></p><section style="text-align: center" nodeleaf=""></section><section><span leaf=""><span textstyle="" style="font-weight: bold">光饼制作-郭成辉摄</span></span></section><section style="text-align: center" nodeleaf=""></section><section style="text-align: center" nodeleaf=""></section><section style="text-align: center" nodeleaf=""></section><p><br/></p><p style="text-indent: 2em"><strong><span leaf="" style="color: rgba(0, 0, 0, 0.9);font-size: 17px;font-family: mp-quote, PingFang SC, system-ui, -apple-system, BlinkMacSystemFont, Helvetica Neue, Hiragino Sans GB, Microsoft YaHei UI, Microsoft YaHei, Arial, sans-serif;line-height: 1.6;letter-spacing: 0.034em;font-weight: normal"><span textstyle="" style="color: rgb(0, 128, 255);font-weight: bold">福清民间美食一瞥</span></span></strong></p><p style="text-indent: 2em"><strong><span leaf="" style="color: rgba(0, 0, 0, 0.9);font-size: 17px;font-family: mp-quote, PingFang SC, system-ui, -apple-system, BlinkMacSystemFont, Helvetica Neue, Hiragino Sans GB, Microsoft YaHei UI, Microsoft YaHei, Arial, sans-serif;line-height: 1.6;letter-spacing: 0.034em;font-weight: normal"><span textstyle="" style="color: rgb(0, 128, 255);font-weight: bold">郭成辉摄</span></span></strong></p><p style="text-indent: 2em"><strong><span leaf="" style="color: rgba(0, 0, 0, 0.9);font-size: 17px;font-family: mp-quote, PingFang SC, system-ui, -apple-system, BlinkMacSystemFont, Helvetica Neue, Hiragino Sans GB, Microsoft YaHei UI, Microsoft YaHei, Arial, sans-serif;line-height: 1.6;letter-spacing: 0.034em;font-weight: normal"><span textstyle="" style="font-weight: bold">扁肉：一碗汤里的乡愁密码</span></span></strong></p><p style="text-indent: 2em"><strong><span leaf="" style="color: rgba(0, 0, 0, 0.9);font-size: 17px;font-family: mp-quote, PingFang SC, system-ui, -apple-system, BlinkMacSystemFont, Helvetica Neue, Hiragino Sans GB, Microsoft YaHei UI, Microsoft YaHei, Arial, sans-serif;line-height: 1.6;letter-spacing: 0.034em;font-weight: normal">扁肉于福清人，是刻在基因里的味觉烙印，这份滋味最早可追溯至明清时期——随着北方移民南迁，馄饨传入闽地，福清人因地制宜改良配方，以本地鲜猪后腿肉为馅、薄韧面皮为衣，成就了更贴合南方口味的扁肉。而“<span class="" link-id="link-1774602440335-0.8759094251440873">盖邑扁肉</span>”之所以成为翘楚，“盖邑”二字便藏着门道：相传早年福清盖山一带的匠人首创“三打肉馅”技法，将猪肉反复捶打至起胶，再拌入少许葱花、姜末提鲜，不添过多调味，只为凸显肉质本身的鲜甜。</span></strong></p><p><br/></p><section style="text-align: center" nodeleaf=""></section><section style="text-align: center" nodeleaf=""></section><section style="text-align: center" nodeleaf=""></section><section style="text-align: center" nodeleaf=""></section><section style="text-align: center" nodeleaf=""></section><p><br/></p><p style="text-indent: 2em"><strong><span leaf="" style="color: rgba(0, 0, 0, 0.9);font-size: 17px;font-family: mp-quote, PingFang SC, system-ui, -apple-system, BlinkMacSystemFont, Helvetica Neue, Hiragino Sans GB, Microsoft YaHei UI, Microsoft YaHei, Arial, sans-serif;line-height: 1.6;letter-spacing: 0.034em;font-weight: normal"><span textstyle="" style="color: rgb(122, 79, 214);font-weight: bold">流口水了吧，晶莹剔透的扁肉</span>（网络图片）</span></strong></p><p style="text-indent: 2em"><strong><span leaf="" style="color: rgba(0, 0, 0, 0.9);font-size: 17px;font-family: mp-quote, PingFang SC, system-ui, -apple-system, BlinkMacSystemFont, Helvetica Neue, Hiragino Sans GB, Microsoft YaHei UI, Microsoft YaHei, Arial, sans-serif;line-height: 1.6;letter-spacing: 0.034em;font-weight: normal">其制作工艺更是讲究：面皮需选用高筋面粉，加温水和面后反复揉搓，醒发两小时再擀至薄如蝉翼，透光可见；猪骨高汤则需以老母鸡、筒骨、干贝一同慢炖六小时以上，直至汤色奶白，鲜味儿醇厚。煮好的扁肉浮于汤面，皮薄似绢，包裹着粉嫩肉馅，咬开的瞬间，肉汁与高汤在口中交融，鲜爽回甘；再撒上一把切碎的葱花、淋几滴本地香醋，酸香与鲜香碰撞，瞬间唤醒味蕾。</span></strong></p><p style="text-indent: 2em"><strong><span leaf="" style="color: rgba(0, 0, 0, 0.9);font-size: 17px;font-family: mp-quote, PingFang SC, system-ui, -apple-system, BlinkMacSystemFont, Helvetica Neue, Hiragino Sans GB, Microsoft YaHei UI, Microsoft YaHei, Arial, sans-serif;line-height: 1.6;letter-spacing: 0.034em;font-weight: normal">如今，老巷里的多家扁肉店依旧保持着旧时模样，木质桌椅、冒着热气的灶台，老板手脚麻利地包着扁肉，熟客进门便喊“一碗扁肉，多放葱花”。海外游子返乡，行囊未卸便直奔老店，这碗滚烫的扁肉，是跨越山海的乡愁慰藉，也是连接故土的味觉纽带。</span></strong></p><link rel="stylesheet" href="//www.fqlook.cn/source/plugin/wcn_editor/public/wcn_editor_fit.css?v134_je6" id="wcn_editor_css"/> 味觉密码 好吃看得见 街巷里的美食 玉融美食 乡村气息浓厚 美食太多太多了。 福清融强贺医生 发表于 2026-3-27 22:13味觉密码
食欲感爆棚了已经， 好吃看得见
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