The Shaxian delicacies originated from people of the Central Plains migrating to the coastal region in southern China in ancient times, merging northern and southern culinary cultures to meet local seasonal and festive needs.

Primarily found in Shaxian county in Southeast China's Fujian province, it thrives in an area known for its fertile soil and abundant produce like rice, vegetables, livestock, and wild delicacies. Shaxian delicacies use ingredients mainly sourced locally, such as bamboo fungus, taro and mushrooms, supplemented with poultry and meat, and incorporate unique seasonings like chili sauce and fermented bean oil.

Preparations involve a blend of traditional techniques like pounding, grinding, fermenting, and modern cooking methods like steaming, boiling, and frying. With tools ranging from wooden mallets to steamers, Shaxian artisans craft over 110 snack varieties, including flattened meat, stuffed tofu balls, rice jelly, and smoked duck.

This culinary tradition, passed down through generations, combines Central Plains' culinary heritage with local flavors, catering to merchants and travelers and embodying a fast-food culture.

Shaxian delicacies flourished during the Tang and Song dynasties (618-1279), peaked in the Ming and Qing dynasties (1368-1911), and continue to evolve today. With over 60,000 practitioners and 88,000 snack shops, the industry has expanded around the world, renowned for its unique craftsmanship, seasonal ingredients, health-conscious approach, and dedication to authentic flavors.

This culinary artistry, a fusion of diverse cultures, not only enriches the culinary landscape but also contributes to local economic growth, rural vitalization and cultural exchange, making it a valuable exploration of regional history, folklore, and gastronomy.