Longyan City, also known as Western Fujian. It is a land with a long history and rich culture. Hakka culture, Heluo culture and indigenous culture are integrated here and compete with each other. One side of the water and soil to feed the other side, Longyan gathered a variety of delicious food is also addictive. Today we walked into the food in western Fujian to see what are the special snacks of Longyan?
The eight major stems in western Fujian
Speaking of Longyan snacks, the first to bear the brunt of it should be the eight major dried potatoes in western Fujian, including dried sweet potatoes in Liancheng, dried pork bile in Wuping, dried meat in Mingxi, dried rats in Ninghua, dried turnips in Shanghang, dried vegetables in Yongding, dried bamboo shoots in Qingliu and dried tofu in Changting. Changting dried tofu began in the Tang Dynasty and has a history of more than 1,200 years. Tofu is my favorite food, the taste is diverse, you can choose according to your preferences.
Four Forts Tofu
Yang tofu, is a local traditional flavor dish in the Liancheng area, has a history of hundreds of years, Sibao masses are good at processing tofu, due to the use of mountain spring water, the production of tofu is particularly tender. The "Yang tofu" processed in this way, with a unique flavor and is famous far and wide, is indispensable for local people to celebrate the New Year, weddings and funerals, and entertain relatives and friends Wrinkled meat is commonly known as "burning large pieces", which is a traditional dish of Changting, with a long history, and has been included in the official table menu as early as the Qing Dynasty. Select three layers of meat, add Hakka rice wine or beer to marinate, fry in the pan, and when the meat is red, spray the aroma and "burn large pieces" to get out of the pot. The skin of the wrinkled yarn is like a wrinkled yarn, the red is bright, and the color and fragrance are excellent.
Burn liver flowers
It is a traditional dish of Changting. Because of its crispy taste, it is a wonderful wine, so it has been passed down for a long time. The color is golden, the outside is crisp and the inside is soft, and it is not greasy to eat. Xian Ren Jing is also called "Xian Ren Ban" in the Hakka area of Meizhou, Guangdong, and is a very popular seasonal snack in Fujian, Gansu and Guangdong Hakka areas. In the hot summer, it is also the time when the immortals are listed in large quantities. In the streets and alleys of Tingzhou, you can see many vendors carrying burdens, walking the streets and alleys, shouting and selling one after another.
Taro dumplings
It is a famous flavor snack in Changting, which is also spread in many Hakka communities, and most of the Hakka people live in mountainous areas, and there is a saying that "no mountain is not a guest who lives in the mountain". Sweet potatoes and taro are the main grains in the mountains, and the Changting Hakka family constantly changes their taste when eating miscellaneous grains, making many unique snacks, "taro dumplings" is one of them. Because the taro dumplings are tender and lubricated, the filling is fragrant, so although it is a miscellaneous grain product from a farmer's family, it has also become a famous brand-style snack in Tingzhou, and it is a banquet dish for hotels and restaurants.
Tofu dumplings
It is a delicacy in Changting feasts since the Ming and Qing dynasties. This dish is quite elaborate, Tingzhou chef made of triangle tofu dumplings, skin white meat fragrant, tender and sweet, unique in tofu dishes, unique flavor.
Snowflake fish cake
Is a famous Dish of Han Flavor in Liancheng, Fujian Province, using fresh net fish, peeling the skin and bone with fatty 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. People in Shanghang and Liancheng often use this dish as the criterion for judging festive banquets, and there is a saying that "no fish is not a table".
Dustpan rice
Also known as "cage bed board" and "roll", it is a traditional food of the Hakka people, which is made by every household. It is called intestinal powder in Guangzhou and kueh strips in southern Fujian. All are made from rice refining.
Wind duck
Produced in Shuangyang Town, Zhangping, western Fujian (formerly Ningyang County), it is located in a remote mountainous area, and the local people have a hundred years of history in processing wind ducks. Taking advantage of the unique natural conditions and geographical environment such as frost wind, sunshine and pure air in the alpine area above 1,000 meters above sea level, the exquisite out, the duck fat and fragrant meat, which is convenient for the hidden wind duck, was processed in the past only for their own New Year to eat. Nowadays, it has become a local flavor with special color and gold, red and bright, delicious and mellow, and has the effect of strengthening the stomach and spleen, and is known as a must-have in Western Fujian cuisine.
Longyan sinking tank wine
Originated in 195 AD, the liquor is bright and transparent with reddish-brown and amber luster, and the wine is aromatic and mellow. It is a specialty of Longyan and is a geographical indication product of China.
Dragon and phoenix legs
The difference in Changting cuisine is that it is made with fresh shredded chicken, shrimp, etc., with chicken thigh bones, wrapped in lard into the shape of a chicken leg, wrapped in egg paste and fried in the pan, the taste is delicious and unique.
Tingzhou Lantern Cake
Tingzhou Lantern Cake is a bit similar to our sea oyster bun, but its no filling, the rice, soybeans soaked and ground into a pulp, add salt, monosodium glutamate, green onion and other mixed, with a special round spoon, into the pan fried, ten seconds to cook, floating oil noodles can be, the taste is crispy and delicious.
Pocket soup
Famous Hakka traditional snacks, mainly "cow pocket" and "pig pocket", the meat is cut into strips, sprinkled with sweet potato powder and mixed well, cooked in the pot, the taste is sweet and refreshing, good quality and low price, is one of the sources of protein supplementation for the Hakka in ancient times. Similar to our Fu'an paste soup.
Duanmu wrapped cake
Originated in the Guangxu years, it has been handed down to the present day and is deeply loved and respected by the public. That is, use the burrito skin to wrap the winter shoots, shiitake mushrooms, lean meat, vegetable hearts, bean sprouts, etc., and fry them in oil until they are crispy, golden in color, and fragrant in the skin. It's the spring rolls we usually eat. Its allusion comes from the story of a child prodigy, Duan Linxue.
Wheat rolling
It is a flavorful snack made from cooked wheat flour for hundreds of years in Changting. Because it is convenient to make, sweet and delicious, and full of hunger and fullness, farmers use it more to make snacks in their spare time, and also give them to relatives and friends. Wheat rolling is round like the size of a lychee, because it is made by placing the flour ball in the soybean sugar powder and repeatedly rolling it to stick to a layer of powder, so it is called "wheat rolling", harmonic "horse rolling".
Longyan local specialties are very many, in addition to the above introduction, there are some special foods such as: drunken River chicken, dried meat, Yongding taro buns, white jade Tibetan pearls, Shanghang fish white, shabu jiu pin, Tingzhou river field chicken, winter melon dumplings, Hakka pounding round, Liancheng peanuts, Yongding beef balls, etc., as a snack goods, I hope to be able to eat these delicious delicacies as soon as possible. What have you eaten?
(Image from: Internet)