When it comes to Longyan, in addition to red tourism and the old revolutionary areas. For foodies, the first is the food, the eight dry in western Fujian, Hakka cuisine, not only has a long history but also has a unique flavor. Today, according to your own understanding and food memory, take stock of 63 kinds of dragon rocks on the tip of your tongue, as a foodie benefit, how many have you eaten?
1. Tofu dumplings
Fujian famous snacks, this delicious local famous spot is dumplings made of tofu, you don't try it to apologize for your stomach Ha.
2. Dried changting tofu
Tofu is rich in nutrition, suitable for all ages, and is already a home-cooked food for Chinese people. As early as the Western Han Dynasty, there was tofu, which can be described as the world's earliest "chemical" food.
The exploration of tofu in Hakka cuisine is also quite deep, and the flavor is unique and endless. Changting dried tofu began in the first year of the Tang Dynasty, has a history of more than 1200 years, is the traditional cuisine of Longyan Changting, Fujian. The last sentence of the martyr Qu Qiubai's "Superfluous Words" written in Changting Prison is: "China's tofu is also a very delicious thing, the first in the world." ”
3. Longyan sinking tank wine
Shen tank wine is a specialty of Longyan, a national geographical indication product, the wine is bright and transparent with reddish brown, amber luster, aromatic and mellow.
4. Drunken river chicken
In the Longyan area, even if Sichuan and Hunan cuisine sweep the country, it is impossible to ban the drunken River chicken in the hearts of the people, which can be described as long-lasting. Hetian chicken is one of the world's top five famous chickens, but the most wonderful thing about this dish is in the wine, which can be cooked with Hakka wine to make a fresh, tender and fragrant chicken delicacy.
5. Salt wine river field chicken
Tender and delicious chicken with fine wine, to Changting must try this salt wine River field chicken.
6. Yongding vegetables dried
Yongding is famous not only for tulou, but also for the delicious dried vegetables. Fat and juicy chunks of meat paired with delicious dried vegetables, this fat but not greasy plum dish buckle meat, degreasing and fragrant, endless aftertaste, it is really delicious. Dried vegetables are one of the eight major dried vegetables in western Fujian, which have a history of more than 400 years, and the selected mustard greens are made by steaming and drying the ancient methods, with a dark and shiny color and a strong aroma. In addition to the dried vegetables of Yongding, the dried vegetables of Shanghang and Xiadu are also very good.
7. Dragon and phoenix legs
Changting dragon and phoenix legs method, eating method is different from Jiangsu, this kind of lion head plus with pig ribs as a handle, hand holding to eat, beautiful appearance, crisp outside and tender inside, salty taste, unique flavor.
8. Wheat rolling
Changting has been made of cooked wheat flour for hundreds of years, describing the lychee-sized powder ball, which is repeatedly rolled in the bean flour to make it stick to a layer of powder, which is convenient to make, sweet and delicious, full of hunger and fullness.
10. Dry steamed pork
Changting dry steamed pork is tamales, the taste is sticky and fragrant, crisp and refreshing, fat and lean red and white, you are oily, spiced.
11. Chicken intestine noodles
Chicken intestine noodles do not have chicken intestines, a pasta made of sweet potato flour and eggs, egg-yellow noodles, rolled up on both sides, like chicken intestines and got its name.
12. The unicorn was born
Also known as the Qilin Diamond Elephant Belly, it is a superior treasure in the official seat of the Qing Dynasty, with a strange fragrance, and it is not a human thing.
13. Burn large chunks
Hakka flavor famous dishes, the long-standing changting traditional dishes, also called wrinkled yarn meat, the skin of the meat is like wrinkled yarn, brown red crystal bright, color and flavor are good.
14. Dustpan
Hakka traditional food, every household will make, rice soaked and ground into a pulp, and then steamed with a thin layer of skin in a dustpan, wrapped in a fried filling, rolled into a barrel shape can be eaten, tender and delicious, more food is not greasy, the taste is similar to intestinal powder.
15. Salted crispy peanuts
The salty crispy peanut making process in Longyan Silla District has a history of more than 200 years, and is famous for its crispness, crispness and aroma, beautiful color, thin skin and easy peeling, large grains of meat, and a slightly sweet taste and texture in the salty.
16. Ai Ling
It is similar to the Qingming and Ai Kueh in various places.
17. Fish dumplings
Liancheng local specialties, the ingredients are grass carp, pork belly, water hair shiitake mushrooms, green onions, fresh winter shoots, eggs, sweet potato powder, etc., even blade fish, put in pork belly and other stuffing balls, kneaded on both sides of the fish dumplings, fried, eaten tender and crispy, cooked, food light and smooth.
18. Burn liver flowers
Changting traditional dishes, crispy and fragrant under the wine artifact, golden color, crispy on the outside and tender on the inside, sometimes not greasy.
19. Immortal Jelly
The main raw material is the immortal grass, the grass fragrance with the mellow sweetness of rice milk, heat and heat can also relieve hunger. In fact, it is burning fairy grass.
20. Taro dumplings
Changting famous flavor snack, the taste is delicate and soft, smooth and delicious, with fragrant, soft, tough and other characteristics.
21. Pancakes
Pancake is one of the favorite snacks of the Hakka family, the flavor is unique, it is still prevalent for thousands of years, and the aroma of this pancake wafts through the streets and alleys, the aroma is compelling and unforgettable.
22. Soak the pork loin
This is an unforgettable tip of the tongue Tingzhou, the local street food, pork loin is smooth and crispy, the soup is delicious, accompanied by green onions, is a delicious taste.
23. Dried sweet potatoes in the city
One of the "Eight Great Dry Works of Western Fujian", a tribute of the Qing Dynasty, was well-known at home and abroad as early as 200-300 years ago, with bright red color, sweet taste, soft texture and rich nutrition.
24. Yongding taro bun
Longyan Yongding traditional flavor snack, sweet potato flour to make the skin, with meat, mushrooms, winter shoots as the filling to make a bun, steamed food. Soft and delicious, fresh and smooth, hot and cold, men and women of all ages like the food.
25. Liancheng Pearl Pill
Liancheng area Han traditional flavor points, every New Year's Festival must eat food, prestigious, taro puree and sweet potato powder made of thin skin, wrapped in winter shoots, pork belly, mushrooms, water chestnut, shrimp and other stir-fried until semi-cooked filling, balls into balls, steamed glutinous rice on the sticky, beautiful shape, delicious taste, soft and delicious taste.
26. Wuping pig bile dried
One of the eight major cadres in western Fujian, also known as Wuping pig bile, has a history of more than 100 years and is a famous specialty created by the Wuping Hakka family. The cold dishes in the feast are fragrant and slightly sweet, and the aftertaste is endless.
27. Duanmu bag cake
Duanmu bao cake is to use the burrito skin to roll up winter shoots, shiitake mushrooms, lean meat, vegetable hearts, bean sprouts, etc., put into the oil and fry until crisp, golden color, crispy filling. It also has a prodigy allusion to the Guangxu period.
28. Changting fin rice
The rice dumplings of Changting Manlan Ridge are known to everyone and are the first dish of dim sum at the banquet. White and tender little fat round, flexible and sweet, inexpensive and full.1
29. Upper hanging fish white
Shanghang fish white, also known as roasted fish white, is a specialty of Shanghang, a unique and wonderful dish, the fish and fat meat into a puree, with sweet potato powder, water chestnut, green onion white and so on, both color and fragrance.
30. Dried radish on top
One of the eight major cadres in western Fujian, it has a history of 500 to 600 years so far, and it is surprisingly famous in the Ming Dynasty. Its color is golden, the skin is tender and crispy, mellow and sweet, and it is appetizing. Personally I liked the scrambled eggs with dried radish, which was very appreciated with porridge.
31. Alabash
"Do not go out of the fish is not a table", it is said that this snowflake fish cake, also known as fish cake, is a famous dish in Shanghang and Liancheng, using fresh net fish meat, peeling the skin and bones with fat pork, sweet potato powder, egg whites and condiments, after loading the plate, it looks like silver like snow, the food is fresh and smooth, also known as snowflake silver flakes, pretend fish.
32. Winter melon
Changting traditional dishes, summer dishes, taste fragrant, cool to relieve the heat, eat tired of big fish and meat, may wish to try Tingzhou winter melon.
33. Hakka pounding circles
Meat balls are a Hakka home-cooked dish and are indispensable for drinking and feasting. There are pork balls, beef balls, beef tendon balls, fish balls, shrimp balls, chicken balls and so on. Hakka hammer round taste pure, tough and crisp, chewy without residue.
34. Radish cake
Steaming first and then frying is the production step of radish, radish cake has a soft texture and unique flavor. Now many tea restaurants also have this dish, the taste is similar, personally like to eat.
35. Rice jelly
Fujian local specialties are made of late rice, wrought gypsum, salt, water, etc. On the palate it is softer and tenderer than the nine-fold and salty kun.
36. Silla clear soup powder
The creamy white and tender Longyan rice noodles are blanched in boiling water, accompanied by pork bone broth, salted meat, meat skin, etc., and seasonal vegetables. This centuries-old Silla clear soup powder originates from Jogye Town, Silla District, Longyan. A bowl of bacon powder + a brine egg + a piece of tofu, Mei Zi Zi!
37. Changting River Chicken
The original flavor of Wagyu chicken in the 20 major selections of Chinese Fujian cuisine is derived from Longyan Changting, a famous Hakka dish. This chicken is called a "fitness chicken", feeding on rice and corn, running and scattering in bamboo forests, pine forests, and orchards. The pure natural environment produces natural healthy and delicious food, and the skin of Kawata chicken is thin and crisp, the meat is tender and the broth is sweet.
38. Assortment
Longyan famous dish, made of fatty meat, sugar cake, winter melon strips, mountain mandarin, oil onion, peanut kernels, flour, white powder, duck eggs and so on. Sweet and delicious, oily but not greasy.
39. Baked fish
Longyan's famous flavor snack, the lean meat is served with shrimp skin, duck eggs, green onions and a little MSG, and fried to make it soft and delicious, crispy and delicious
40. Yongding tomatoes
National Agricultural Product Geographical Indication Protection Products, Yongding tomatoes are flat and round, less or seedless, bright red and gorgeous, meat tender and juicy, sweet and refreshing
41. Changting roasted wheat
Since the Ming Dynasty, roasted wheat is Changting's famous flavor snack, resembling a pomegranate, with a thin skin filling, fragrant, mouth-watering and named "Three Special Pomegranate Fruit" and "Sanlixiang".
42. Pork on hangzhou locust
Shanghang County has thousands of years of breeding locust pig history, locust pig commonly known as "black pig", using the traditional long-term feeding method, sweet meat, rich nutrition, tender taste, full of collagen, Q bomb refreshing, lips and teeth left fragrant. People with three heights can also take a bite of ha.
43. Egret duck in the city
The egret duck, which has the reputation of "duck Chinese essence", is the only medicinal duck, a tribute from the Daoguang period of the Qing Dynasty. It has been breeding and roosting in liancheng for hundreds of years, and the native egret duck not only runs with the mountains and forests, but also swims a strong swimmer. The duck meat is delicious and non-greasy, the soup is unique and fragrant.
44. Wuping stone goat
Wuping forest coverage rate of up to 79.7%, stone goat is a kind of animal during life, using grass in limestone crevices as food, small size, agile hands, good at running, the average person can not catch up. Stone goat meat is very tender, very small, delicious taste, this pot of delicious lamb soup, friends who do not eat lamb will also like
45. Yongding beef balls
Xiayang beef balls have a history of more than 300 years, using fresh beef arm meat, de-filming to fatten, chopping and repeatedly patting until the meat color turns bright red and flexible, adding an appropriate amount of salt, tapioca flour, repeatedly rubbing... Cooked meatballs, fluffy and swollen, add a small amount of pepper, chicken essence, sprinkle with spring onions, the soup is fresh and strong, the balls are crisp and crispy, and the aftertaste is endless.
46. Zhangping Mille-feuille cake (rice berries)
Rice berries are a traditional snack in Zhangping, the main ingredient is rice milk, when steamed, cooked one layer and one layer, repeatedly circulated. Zhangping's mille-feuille cake is eaten with dipping sauce, dipped in garlic paste, hot sauce, soy sauce, balsamic vinegar and other dipping sauce, into the mouth fragrant, tender taste.
47. Nine Gates of Liancheng (Shabu Jiupin)
Shabu Jiu Pin is commonly known as "Shabu Jiu Men Tou" is one of the top ten classic dishes in Fujian, which is a medicinal and delicious dish, and is named "a plate of nine crisps" in the gastronomic industry. Nine parts of the meat on the cow's body are selected, such as: beef tongue peak, cow hundred leaves, beef, tripe tip, cow peak belly, beef cardiovascular, beef liver, tripe wall, etc., all of which are essences, so there is a meal to eat a cow. Its flavor is not only tender and crisp, but also makes people feel refreshed and refreshed, has the effect of strengthening the stomach and tonifying the kidneys, dispelling cold and dampness.
48． Tofu
The local traditional cuisine of Sibao Township in Liancheng has a history of hundreds of years, with strong fragrance and tenderness, unique flavor and delicious taste.
49. Brook fish stewed tofu
Brook fish and tofu, "double treasure matching", belongs to the "dietary supplement". Choose fresh grouper or sardine (brook fish) and white tender tofu and simmer, and your appetite will instantly explode.
50. White chopped chicken
White chopped chicken is one of the traditional dishes that are necessary for the people of Liancheng to celebrate the New Year's Festival, with golden color, yellow skin and white meat, crispy skin and tender meat, and the taste is exceptionally delicious, and it has been eaten for a long time.
51. Pocket soup
The famous breakfast in liancheng, pork slices or beef slices as the main ingredient, home sweet potato powder kneading, boiling water, seasoning boiling, meat slice q bounce smooth taste fragrant, is the local soul of the dream of the food.
51. Rotten powder
This is a local specialty of the locals, rice noodles boiled and smooth meat, green onions or coriander as an accessory, and it is a perfect match for fritters or lantern cakes. The taste is fresh and smooth, rich and mellow.
52. Flat food on the bridge
The thick-skinned, full-grained flat meat slips in the thick white soup base made of large bones, is delicious and delicious, poured with a little vinegar, instantly stimulates unlimited appetite, and drinks the soup together.
53. Lantern cake
Lantern cake is a fried cake, a popular Hakka snack, the taste is particularly crispy, and it is similar to other places.
54. Strapping
"Bundle" is also known as rice flour dumplings, rolls, is the Hakka ancestors from the north to the south, rice milling skin instead of spring roll skin a major creation, north wind south taste, unique, family will do, everyone loves to eat, street food stalls will also sell.
55. Liancheng casserole
Essential supper for foodies, casserole!
56. Fist peach
The traditional famous spot in western Fujian, the skin made of milky white rice milk, is sticky and soft, and there are two kinds of taro filling and tofu filling.
57. Salt baked chicken
Salt-baked chicken is also a traditional Hakka dish, the unique salt-baked cooking, making this dish rich in flavor, smooth skin, fresh and fragrant bone, and attractive in flavor.
58. Stuffed bitter melon
Stuffed bitter melon is a traditional Hakka dish, one of the most common dishes in Hakka, together with stuffed tofu and stuffed eggplant, known as the "Three Treasures of Fried Brewing". Bitter melon is not bitter to say that it is it, nutritious and delicious, soft and soft, the filling is not greasy, and the sweet flavor is rich.
59. Stuffed eggplant
The last brewed eggplant of the Three Treasures, brewed with pork, leeks, and perilla, is more nutritious and has a better taste, and the taste is a suitable dish for all ages.
60. Stuffed rotten rolls
The taste is crispy, the color is golden, the outside is crisp and the inside is soft, and the food is not greasy, and the method is similar to that of roasted liver flowers and fried spring rolls!
61. Stuffed egg horns
He also shouted brew spring, spring horn pot and so on. Hakka traditional home cooking, in line with the Hakka "good food fishing big horn" requirements.
62. Wind duck
A century-old duck from the remote mountainous areas of western Fujian, Zhangping Shuangyang Town, where frost and low temperature, abundant sunshine and fresh air are convenient for the storage of wind ducks. The wind duck produced by the century-old craft is fragrant with fat meat, golden and shiny color, delicious and mellow, and is known as a must-have in Western Fujian cuisine.
63. Fried sweet potatoes
Fried snow potatoes, also known as "fried potato buns", are the first feast dishes of the late Qing Dynasty. This yam is a specialty made of yellow on the outside and white on the inside, with a beautiful crispy flavor and a delicious taste.
Longyan cuisine can not be spoken for up to three days and three nights, and Hakka cuisine is as ancient as their language and is an important part of Chinese food culture. Big culture in snacks, old stories in food! What special delicacies have you eaten in Longyan?