Foreign Blogger Explores Shaxian: Where Deliciousness Meets Storytelling, Snacks Can Spark Cultural Resonance

“Shaxian is not a county, and its snacks are not small.” This saying resonated deeply with several foreign bloggers and international students after attending the China (Shaxian) Snack Tourism and Culture Festival in Shaxian District, Sanming City.

From December 5 to 10, the event, organized by the Sanming Municipal Party Committee’s Publicity Department and hosted by The Paper and the Sanming City Media Center, welcomed bloggers and international students from countries such as France, Malaysia, and Indonesia to Shaxian, where they tasted local snacks, made flat meat dumplings, and wrapped dumplings.

This was not only a culinary journey but also a cultural exploration. With an international perspective, participants delved into the streets and alleys of Shaxian, gaining a profound appreciation for Shaxian snacks and their historical and cultural significance, experiencing the emotional resonance brought by this national food brand.

“Deliciousness intertwined with stories, leaving a lasting impression.” Shaxian snacks have a long history, dating back to the Sui and Tang dynasties, and today there are over 240 varieties of snacks. Among them, flat meat dumplings, mixed noodles, steamed dumplings, and braised dishes are known as the “Four Kings” of Shaxian snacks, which form the first impression many have of this cuisine.

Wong Yi Thyen, a student from Malaysia, shared with The Paper, “Previously, my impression of Shaxian snacks was limited to flat meat dumplings and mixed noodles. Through this event, I tasted many snacks I had never tried before, such as sweet steamed dumplings and golden-wrapped silver dumplings.” She expressed surprise at the variety of Shaxian snacks.

Similarly, fellow Malaysian students Eunice Tan Xiao Rou and Wong Zi were also impressed by the sweet steamed dumplings. They noted that the sweet version of the dumplings was different from the savory ones they had previously eaten, stating, “We had sweet steamed dumplings several times over the past few days and just learned that they are typically served to honor guests or celebrate birthdays.”

Eunice Tan remarked that through this event, she experienced various snacks, each with its unique flavor and preparation technique, which broadened her horizons and revealed the richness of a region’s snack culture.

Indonesian students Lin Jingping and Zhang Ruier expressed their fondness for flat meat dumplings, stating that their exploration allowed them to not only enjoy authentic Shaxian snacks but also gain a deeper understanding of the culture behind them. “Deliciousness intertwined with stories, leaving a lasting impression,” Zhang Ruier said.

French blogger Mylene Mathieu was also intrigued by the historical and cultural aspects of Shaxian snacks. “The Shaxian snacks we eat have rich stories and history, and the utensils and tools used are very traditional, which I find fascinating,” she told The Paper, emphasizing that Shaxian snacks are not only delicious but also culturally captivating.

Thomas-Arthur Gieré from France found the traditional methods and tools used in making Shaxian snacks interesting, noting that these old tools have been passed down for centuries and remain essential in the daily preparation of Shaxian snacks, which he found both magical and intriguing. “I had heard of Shaxian snacks but never knew where Shaxian was or what they tasted like,” he admitted, adding that through this event, he experienced the “legendary” Shaxian snacks, appreciated the picturesque scenery of Sanming, and felt the warmth and simplicity of the people of Fujian.

The national snack sparked cultural resonance. In addition to the diverse and unique flavors of the snacks that left a lasting impression on foreign students and bloggers, the historical and cultural background of Shaxian snacks also resonated with them.

On December 7, after participating in the “Culinary Exchange Across the Straits: Flavor Gathering in Shaxian” event, Malaysian student Lim Shi Yu remarked that Malaysia also has foods similar to flat meat dumplings, but this was her first time making them by hand in Shaxian, which felt very different.

“If I had to describe it, I would say it’s ‘simple and straightforward,'” Lim Shi Yu explained. The process of making flat meat dumplings involves extensive pounding, which is quite a “rough” task. However, in Shaxian, combining the pounding of the meat with rhythmic beats not only energizes the process but also creates a visually appealing performance. “I thought to myself how great it would be if we had something like this in Penang.”

She also noted that both Shaxian and Malaysia enjoy peanut sauce, but in Malaysia, it is rarely paired with main dishes. In contrast, many Shaxian snacks incorporate peanut sauce, such as peanut sauce mixed noodles and peanut sauce flat meat dumplings, which she found to be incredibly fragrant.

“As a Malaysian Chinese, coming to Shaxian feels like going home,” Lim Shi Yu said, sharing that she is a Chinese descendant living in Penang, Malaysia, and that there are many similarities between the food cultures of Fujian and Penang. She would recommend her friends and family in Malaysia to visit Sanming and Shaxian to see this beautiful place.

Similarly, Wong Zi, also of Malaysian Chinese descent, shared a similar sentiment. She expressed that Shaxian connects people through its flavors, and the food festival fosters friendships and bonds through food, making her feel a sense of familiarity and cultural resonance that transcends geographical boundaries.

Ameline Ting Li Ling, a student majoring in cross-cultural communication from Malaysia, believes that Shaxian snacks help showcase Fujian’s unique culinary culture to the world, serving as a bridge connecting the East with the global community.

As Ameline noted, on the other side of the Eurasian continent in France, Shaxian snacks can also find common ground with local cuisines. Mylene reflected that her biggest takeaway was the emphasis on the quality of ingredients in Shaxian snacks, which parallels French cuisine. “I was raised with the belief that the deliciousness of food depends 80% on the quality of the ingredients, and in Shaxian, I found that resonance.”

Mylene expressed her joy as a food lover, feeling the diversity of Shaxian snacks and the depth of the culture behind them, which allowed her to find common ground, saying, “I am really very happy.”