Pucheng meat swallows have a long history of processing and making. Because they are thin and smooth, crisp and tender, and have the taste of bird's nest when eaten, they are called swallow balls. They are an indispensable famous dish in local folk weddings, celebrations and birthday banquets. Meat swallows contain the meaning of peace and good luck. When meat swallows are served, the banquet begins. "No swallows, no feast" and "firecrackers when swallow balls are served" have become rules. The production process is as follows: 1. Remove the fascia from the lean meat of the pig's hind legs. 2. Use a wooden hammer to beat the meat into minced meat. 3. Add selected high-quality potato starch and roll it into a paper-thin sheet-like food called swallow skin. 4. Use fresh pork belly, green onion, and water chestnuts as fillings, add refined salt and MSG and mix well. 5. Take the swallow skin to wrap the fillings, and pinch the waist of the swallow skin into a petal shape. 6. Boil it in a boiling soup pot, and use a colander to beat it into the broth with chopped green onions and seasonings. 7. Do not use potato starch containing residues. The pork must be the lean meat of the hind legs slaughtered on the same day. Try to shake off the floating powder on the bird's nest when packaging. 8. Bird's nest craftsmen should note that no other meat can be used except the hind legs. The meat must be fresh and the meat must be taken from the pigs slaughtered. The potato starch must be washed and separated cleanly without residues. "No bird's nest, no feast." Firecrackers are set off when the bird's nest is served. "Meat bird's nest" is popular in our county and is also a famous specialty in our county's food industry. It is fine but not greasy, soft and crisp, delicious, just like bird's nest, with both meat and vegetable flavors. It is a "combination of meat and vegetables" and a good product. It has become an indispensable bowl of famous dishes in weddings and funerals. When entering the banquet, meat bird's nest is served first, and the host begins to persuade people to drink. In the middle of a feast, if there is no meat bird's nest, it is not considered a feast. As early as the end of the Qing Dynasty, our county began to produce meat swallows, which has a long history of more than 100 years. The earliest meat swallow processing shops in our county are Zhuang Yixing, Li Yongsheng, Yao Jinsheng, Yao Sheshou, Meng Dequan and other six. They were all masters of meat swallow processing in the late Qing Dynasty and early Ming Dynasty. Now the meat swallow producers in our county are all their disciples. Zhuang Yixing and other older generations are serious in the production of meat swallows, and the processing is meticulous. The products are white in color, thin in skin, intact without broken, and without powder, and have always been famous outside the province. Therefore, the meat swallows produced in Fuzhou are also labeled as "Pucheng Shangbai Meat Swallows." The main raw material of meat swallows is fresh and tender pork hind legs. The fat and membrane are removed, and the lean part is taken. It is pounded into minced meat with a wooden stick, sprinkled with potato starch, and rolled repeatedly with a round wooden stick into thin slices, which are as thin as paper. Then folded, cut and dried. After a series of operations, a piece of meat swallow is cut into slices, which are called swallow slices. A piece of meat swallow weighs about four pounds, with one and a half pounds of lean meat and two and a half pounds of potato starch. Each pound has about one hundred swallow skins wrapped with lean meat, water chestnuts and onions. They are all the main dishes in our county's banquets. They are called "Taiping Swallows".