Fujian near the west of several places, now called "Minxi", in ancient times the word "Fujian" is "Tingzhou", this place is one of the representatives of Fujian Hakka cuisine, this place has a Fujian west eight major cadres, legend has the time of the anti-Japanese, at that time and Japan's War of Resistance, because the Hakka language is more special, we use Hakka dialect to transmit intelligence information, in order to prevent Japan from eavesdropping on our important intelligence. The eight major dried fujians introduced to you today include: Dried Changting Tofu, Dried Sweet Potato in Liancheng, Dried Pork Bile in Wuping, Dried Radish in Shanghang, Dried Vegetables in Yongding, Dried Meat in Mingxi 2, Dried Rats in Ninghua, and Dried Bamboo Shoots in Qingliu. This place in western Fujian is also called the red land, because when the Red Army revolution crossed the meadows, it was from Fujian to Jiangxi, and it was also very close to Jinggangshan in Jiangxi. According to the "Chronicle of Tingzhou Prefecture", the above eight counties were under the jurisdiction of Tingzhou (one of the five major prefectures in Fujian: Fuzhou, Quanzhou, Zhangzhou, Tingzhou and Jianzhou) from the Ming and Qing dynasties to the liberation. Therefore, the eight major stems in western Fujian are also called "Tingzhou Eight Great Stems".
Dried long tofu
Changting County belongs to Longyan City, Fujian Province, belongs to a small county, Changting County has a snack street, but also belongs to a tourist place, mainly because of the mountainous areas and can not develop the economy well. Changting dried tofu belongs to the Hakka cuisine of Fujian, which began in the first year of the Tang Dynasty and has a history of more than 1200 years. The preparation method of Changting tofu is different from other regions, using sour pulp (sour tofu water) as a medium. When making, the heat is properly controlled, and a large pot of acid slurry is slowly injected into the quick effect, so that the tofu brain slowly condenses, and then filtered.
Therefore, Changting tofu is tender and delicious, not sour and not bitter, and various foods made with it, such as Dongpo tofu, tofu, silver lotus bags, tofu dumplings, etc. According to a spokesman for the Minxi Television Production Center, when answering a reporter's question on "Hakka Style," Dr. Sun Yat-sen once lived in The River field of Changting.
Even the city sweet potato dried
Liancheng red heart sweet potato dried, is a specialty of Liancheng County, Longyan City, Fujian Province, China's national geographical indication products.
Liancheng dried sweet potato has a history of more than 300 years, known as the "hometown of red heart sweet potato", because of its beautiful color, good taste, rich nutrition, multi-fiber, low calorie and other advantages, ranked "the first of the eight dry in western Fujian".
Liancheng sweet potato dried with red heart sweet potato cultivated in across the field, across the river, Jiele and other places, these places are soft and sour, and have formed three types of candied fruit, crispy and recombinant.
Wuping pig bile dried
Wuping County belongs to the county under the jurisdiction of Longyan City, Wuping pig bile because of its special parts, many people are estimated not to eat, because many people only eat the parts of the pig that are often eaten. Dried pork bile is exquisitely made, with many processes and strong seasonality. It is necessary to go through seven processes: washing, ingredients, salting, drying, squashing, shaping and inspection. The main ingredients are glutinous rice pork liver, pork bile, five-spice powder, sorghum wine, star anise, sugar, and licorice. The whole production cycle also takes a while. Generally, Wuping pig bile liver can be stored for at least one year, more than three or five years, and the longer it is put in, the better its color, aroma and taste, and the longer the years, the stronger the taste.
The consumption method of Wuping pig bile liver is very exquisite. If it is a raw product, first cut the required amount (about 50 grams each time) from the whole liver, put it in a small dish, then add a little sugar white wine, put it in the pot and steam for 15 minutes to cook, take out the cooling and cut into very thin slices, plate shape, with some prepared cooked winter shoot slices or onions or garlic, enjoy the taste before tasting, and finally pour the steamed original juice on the cut pork liver, so as to maintain its original unique flavor. Clip a piece in the mouth, a unique aroma spray out, chew slowly, fragrant, sweet, sweet, bitter, mellow, clear to taste, the aftertaste is endless. The taste of freshness and bitterness is so great that it cannot be properly expressed in words, and only those who have enjoyed it can understand it. Eat Wuping pig bile liver, do not swallow, but should be 'slow' to eat, like tea tasting, alcoholic diners with some old wine, close their eyes and meditate, which is fun, wonderful. Here contains a special feeling of the Wuping Hakka family for the taste and the hearts of the world, continuing the ancient charm and more primitive taste.
Dried radish on the hang
Shanghang dried radish belongs to the traditional famous dish of Shanghang County, Longyan, Fujian Province, and belongs to the Fujian cuisine family.
Shanghang dried radish it is crispy and delicious, has the effect of tonifying the spleen and nourishing the qi, is a kind of food loved by people, Lu Wen it also has a beautiful legend.
There is a god in the sky called Huang Maoxian, one day the clouds swim to Shanghang, and one is called TaibaXiang. At this time, Huang Maoxian felt hungry and asked the villagers for food. The village name brought him white rice, but there was no dish. Wong Tai Sin asked the host why there were no vegetables, and the host said that there were no vegetables, only turnips. Huang Maoxian said to use radish as a dish. The owner made the radish into dried radish according to the instructions of huang maoxian, so everyone made dried radish according to the method of huang maoxian. There is a folk song as evidenced by "the yellow hair immortal in the sky, the next to the earth, only because of a meal, the radish is fresh for a year, there are leftovers to make dry, crisp and sweet." Today, dried radish is famous all over the world.
Today I will introduce you to the four major stems first, and then introduce you to the other four special foods next time. I hope to be recognized by everyone, and I hope to support it more.