Longyan City, a prefecture-level city under the jurisdiction of Fujian Province, is the only prefecture-level city in China named after the character "Dragon". JinTaikang was placed in Silla County for three years, which belonged to Jin'an County, and in May 1997, the prefecture-level Longyan City was established.
Clear soup powder has been in Longyan for hundreds of years, and it is said that it originally originated in Caoxi. The method of making it is very simple: a handful of rice noodles, a spoonful of broth, a few crisp and crisp green vegetables, simply blanched and poured into the skin of lean meat, drizzled with oil onions, and composed of clear soup powder that haunts the soul of Longyan people. The old saying on the mouth is tired of eating, and it is you who thinks about eating clear soup powder every day after going to the field!
Fish is the traditional famous dish of Longyan wedding birthday feast, the production of fish, according to a certain proportion of pork belly, seafood (dried fish or dried shrimp, the next shrimp skin can be substituted), crispy peanut rice, green onions, mushrooms, fresh winter shoots and other chopped, add salt MSG and other condiments, through mixing, frying, steaming and other cooking processes to make, crispy and tender, fragrant and refreshing, endless aftertaste.
Susaka fishmeal, containing the deliciousness of the fish, the tenderness of the powder, the fragrant mushrooms, the sweetness of the dish, both mountain treasures and seafood. The finishing touch of the whole bowl of fishmeal is this pot of fried fish, the carp becomes crispy and tender after frying, so many years, it is it that makes the small brigade always remember.
In Longyan, there is a Hakka snack similar to intestinal powder, dustpan, rice milk steamed in the intestinal powder machine drawer (there are also directly steamed with dustpan) wrapped with four seasons of beans filling, plus fragrant shallots. The taste is very good. Steamed bun meat (dish) stuffing with rice milk evenly spread in a dustpan gets its name.
The raw material of drunken River field chicken is Changting River field chicken, known as one of the world's five famous chickens, River field chicken is in a completely pollution-free natural environment, with rice, rice bran and melon vegetables and potatoes as feed, grazing 150 to 180 days after the listing, fully in line with the "rare taste" high-quality broiler standards. The chicken's butcher body is plump, the meat is tender, the skin is thin and the bone is thin, the flesh is white, and the taste is fresh and tender, which is a treasure among birds. Hakka's unique cooking method maintains the freshness, tenderness and smoothness of Hetian chicken, and the faint aroma of wine is endlessly evocative.
Fujian Liancheng people love to eat cattle, so the dish of Shabu Jiu Pin satisfies its appetite, and the raw materials of a dish use nine unused parts of the cow, so there is a saying that "one dish eats a cow". Shabu-9 pins combine the delicious advantages of nine different parts of the beef, crisp, tender, fragrant and smooth. There are different colors and different levels of taste.
Oil rice, every Longyan person should be no stranger. Every summer, the family will cook a large pot of oil rice. There are meat, shrimp skin, fragrant ru and so on to fry together, fragrant ah ~
Speaking of the cattle series, the first reaction of longyan people is to forever settle down to the ocean, and beef soup is notoriously smooth and thick, which is super favored by Longyan people. The reason why the beef soup is smooth and tender to eat is because it is fully caught with tapioca flour before the pot, so after cooking, the appearance will be wrapped in a layer of crystal clear transparent "clothes", the soup body is thick and slightly with the spicy taste of pepper, and it is particularly warm to eat in autumn and winter
Assortment is to beat the eggs and spread them into egg cakes. The filling is made of winter melon strips, peanuts, sugar cakes, or fatty meat, rolled into a long strip, steamed in a pot, cut into pieces and plated. The crunchy filling is fragrant, and the bite is full of aromatic mouth.
There are three kinds of lantern cakes, one is Wenzhou lantern cake, Tingzhou lantern cake and steep door head lantern cake. In the early years of the Republic of China, the Christian British missionary Pastor Zhan Jiade came to Ting to preach, and when he ate "lantern cake" in the home of Zhou Mou, a believer, he repeatedly and childishly asked: "How are the two pieces at the bottom of the noodles glued?" "It becomes a joke. The filling of the lantern cake varies depending on the place of origin. The filling of lantern cake is mostly based on shredded white radish as the basic seasoning, paying attention to adding different high-quality items, including meat filling, eggs, seafood and so on.