Spring roll: It is said that there was a scholar in Fuzhou during the Song Dynasty. In order to study for the exam, he studied all day long and often forgot to eat and sleep. His wife tried to persuade him again and again but it was useless, so he came up with a way: Grind the rice into pancakes, fill them with pork, and wrap them into a roll shape, which can be used as both rice and rice. This snack was later named spring rolls and gradually became popular in urban and rural areas. People in Fuzhou often eat it during the Spring Festival, and it is as common as making dumplings during the festival in the north. Cai Xiang once wrote a poem praising it: "I think of Sanjiu when eating vegetables on a spring plate." Nowadays, spring roll wrappers have been replaced by flour, and the fillings are usually made of bean sprouts, leeks, dried tofu, and some are also filled with shredded pork, bamboo shoots, chopped green onions, etc. Higher-end spring rolls are made with shredded chicken or oysters, shrimps, mushrooms, leeks, etc. Spring rolls are fried over low heat until golden brown, crispy on the outside and tender on the inside, also known as "fried spring".