What are the specialties in Quanzhou?

Food? There are many.

Jiuzhongguo

Tomb-Sweeping Day is a traditional food offering sacrifice to ancestors in Nan 'an mountain area, which indicates a prosperous new year.

First, grind the rice into slurry, add a little baking soda, stir it evenly, and pour it into a steamer covered with cooking towels (cotton cloth) layer by layer for steaming. When eating, cut into pieces, dip in sugar or soy sauce, or cook with pork. The former is cool and refreshing, while the latter is sweet and soft.

Frozen bamboo shoots

In Zhongting Port of Wuliqiao in Anhai, bamboo shoots are the fattest and largest. Frozen bamboo shoots are the most famous in Kunxi village.

Bamboo shoots are coelenterates that grow on the beach by the sea. Its scientific name is "Starworm". It is 3~5 cm long and has all the five organs, which can be eaten all over the body. Ming Tu Benjun's Misunderstanding in Fujian: "It is as small as a bamboo shoot, born in the river, ugly and sweet, and it is a native bamboo shoot." Xiao Min Ji by Zhou Lianggong in the early Qing Dynasty: "I often eat frozen bamboo shoots in Fujian, and the taste is very different, but I heard that it was born by the sea and looks like an earthworm ..."

Before cooking, soak the fresh bamboo shoots in the sand for a day, spit out the sundries, then grind them with a stone hammer, roll out all the internal organs, then put them in clean water, rinse the soil in the body, and then pick them up when they are white. Take cold well water, boil it with bamboo shoots, dissolve collagen in boiling water to form a sticky paste, put it in a small cup, cool it and freeze it, that is, "bamboo shoot jelly", put it in a cold storage, and take it out when eating.

"Frozen bamboo shoots" are round, small and slightly flat, gray in color, exquisite, tender and crisp, flexible in texture, elastic, sweet and delicious, and are a good cold dish. With garlic, hot sauce, peanut butter, mustard, soy sauce, balsamic vinegar, coriander, sweet and sour radish (specially made), eat with toothpicks.

Fried tofu noodles

Produced in "Dalu Street" in Chiling, Guanqiao, Anxi County.

The big noodles are all hand-operated: put down a door panel and put a large mass of fermented dough on it; Use a hard wooden door bolt with a length of more than two meters and a thick thigh, one end of which is stuffed into a hole in the wall, and the other end is sitting with a noodle master; The noodle chef bends down with one leg, touches the ground with one toe, and kicks and rolls in a fan-shaped reciprocating motion; Press a few times to spread out the dough, the size of a big pot cover; Sprinkle a layer of dry flour, turn it over, grind it again, press it again, and repeat it many times; Finally, sprinkle dry powder layer by layer, take a two-foot straw cutter and cut it from left to right until it is finished, regardless of width, but the thinnest one is half a finger thick, so it is called "bedding face", which is resistant to cooking, chewing and hunger.

After the noodles are cooked, take them out and spread them spirally on a bamboo screen to dry. Diners scooped up a piece of fried dried bean curd from the oil pan next to the sieve and put it in the middle of snail noodles to roll it into spring rolls to eat.

oolong

Anxi people began to grow tea more than 1000 years ago, and the famous tea Tieguanyin was discovered in 18 century (around 1725). Tieguanyin, Huang Jingui, Benshan and Hairy Crab are also called the four famous teas in Anxi.

Oolong tea is between red and green tea and belongs to semi-fermented tea, and its production process is complicated.

Yuanxiao pill

Folk Lantern Festival must eat jiaozi, so it is called "Yuanxiao Pill"; Because Yuanxiao is Shangyuan, it is also called Shangyuan Pill. (See Spring Festival in Quanzhou)

Stir-fry peanut kernels in a pot (no oil is allowed), take them out and let them cool, remove the film, grind them into half a grain of rice while they are crisp, add white sugar (equal to peanuts), fry pressed sesame seeds, cut sugar wax gourd and kumquat puree (or chopped orange peel after soaking in water), mix them with lard cooked with chopped green onion, and knead them into longan-sized pill stuffing.

When eating, take the pill stuffing, wet it with water one by one, put it in a dish filled with dry glutinous rice flour, roll it for 5-6 times, so that the glutinous rice flour is evenly wrapped with the pill stuffing, and put it in boiling water to cook it thoroughly.

Langshi

Also known as "Shi Lang", a precious mineral. Rich in Penghu Islands, the three main producing areas are Wang 'an, Baisha and Xiyu.

Rough shape, you have to cut the heart, and then you can judge whether it is a precious "Shi Lang" crystal. "Shi Lang" crystal is interwoven with five colors and has natural texture, among which eyes and yellow are the most precious. After careful carving, it can be made into round walls, square guis, rosary beads, bracelets, rings, cuff links, tie clips and other ornaments. , as well as flowers, figures, birds and animals, fish and insects and other handicrafts, exquisite and elegant.

Penghu aragonite is far richer than Sicily in the Mediterranean, with excellent quality and beautiful patterns. Wang Anshi's aragonite is mostly black, with magnificent patterns and often circled stone eyes; Baisha aragonite belongs to the same black substance, round and beautiful presbyopia; Most of the aragonites in the western regions are light green with yellow or white flowers on the surface.

Steamed dumplings with lard and sugar stuffing

500g of refined flour, yeast100g, white sugar100g, 30g of fat pork, white sugar100g, white gourd sugar100g, fried peanuts100g, and a little soda ash as an auxiliary material.

Narcissus varieties

Also known as daffodil tea, Yongchun daffodil and Minnan daffodil, it originated in Xiding Xianyan, Huyang, Yongchun County.

According to legend, in the 22nd year of Qing Daoguang (1842), Zheng Shibao, a farmer from Xianxi, went to Dingxianyan to burn incense and worship Buddha for a living, and got a dream of Guanyin: "People travel north, see Chinese fir and live in a grass pavilion. When the craft is done, you can bring it back to your hometown and be well-off. " Zheng Shibao took his son to Wuyishan in northern Fujian, where he saw towering trees, lived in a hut and was employed to grow and make tea locally. An oolong tea named "Wuyi Narcissus" was planted in Wuyishan area during Qianlong period. Zheng Shibao carefully pondered and learned the cultivation and production techniques. During the Xianfeng period, Zheng Shibao and his son brought back 100 tea seedlings from Wuyishan, planted them in Dingxian Rock, gained the aura of water and soil, and successfully cultivated them. Imitating Wuyishan tea-making technology and combining our own experience, daffodil tea is yellow and fragrant, as sweet as Wuyi daffodil.

Later, it was widely circulated by overseas Chinese and became famous in Southeast Asia. The tea garden near Dingxianyan is expanding year by year, and almost every household in Xianxi grows tea to make tea. At the beginning of the 20th century, Dingxianyan Narcissus Tea was widely introduced to Wutai Mountain in Yongchun, hence the name "Yongchun Narcissus". After liberation, Minnan 10 counties and cities were introduced one after another, hence the name "Minnan Narcissus".

Shuiwengcai

Anxi Dragon Roll produces the best water tank dishes.

Nearly one month before the Spring Festival every year, after the mustard is frosted, the whole leaf with stem is picked and dried; When the water is almost half removed, sprinkle with salt and rub it. If you repeat it many times, it will not be water but sticky juice when you knead it again. Pick them up in a lump and press them in an urn for curing.

The Longjuanshui urn was also fired by the local Du Fu Village. The difference between it and the ordinary pottery urn is that the mouth of the urn has a circle of grooves for holding water. After the urn is filled with compacted mustard, spread a thick layer of salt on the mouth of the urn, and then cover it with pottery; Fill the jar with water, put it on the top of the wall and let it ferment slowly in the urn. Always check the water in the tank and don't let it dry, or it will run into the air.

In a month or so, the water urn vegetables can be cooked. Every time you take out a few balls, cover the vegetables in the urn with a layer of salt and fill the jar with water. Salt won't dissolve and can be used again later.

Wash pickles and drain the salt. Cut it as thin as possible. Can be used as soup, fragrant, sour with sweetness, appetizing; Can also be used as a perennial basic dish, three meals with porridge; If it is stewed with pork trotters and ribs, the pot is golden, the bones are crisp and rotten, and the entrance is smooth, so much the better.

kapok

Kapok, also called Panzhihua, is a deciduous tree in Southeast Asia. Legend has it that Han Ma Yuan was introduced to China when he signed his toe.

From Quanzhou to the Northern Song Dynasty, Confucius Temple and other major temples began to be planted in large quantities. It is said that Quanzhou began to build a city in the Tang Dynasty. At the end of the Tang Dynasty, the king ruled Fujian and actively engaged in maritime transportation. It may have been introduced to Quanzhou from Vietnam at that time.

Jibei

Song Ren Lin Feng's "Quannan Customs": "Jade wrist bamboo bow plays seashells, lime leaves send betel nuts."

Kapok, or kapok, was introduced into the hinterland of Erythrina Port from overseas, and its varieties gradually spread in the early Northern Song Dynasty. "There are more than a thousand kinds of plants planted in Tufu, and their flowers are used as cloth, which is called Jibei cloth" (Cheng Peng's "Continued Rhinoceros"), which has become a new raw material resource for textile handicraft industry. The output is more and more abundant, and the finished products are more and more complicated. "Hundred Prices in North and South" (Zhu Song's "Zhai Wei Ji Juan's Three Visits to the North") is extremely popular.

According to an estimate in the Southern Song Dynasty, "eight people are not poor when they receive thousands of kapok plants" (Book of Ancient and Modern Books, Volume 303, The Department of Vegetation and Kapok, quoted from Xie Fangde's Liu Xiechun Fuhui Kapok), which has high economic benefits and is a promising professional gardening, and is widely favored by people in Bamin. Therefore, Fujian became one of the five major regions in the south of the Yangtze River in the early Yuan Dynasty.

longan

Quanzhou has been rich in longan since ancient times, with a wide variety and different flavors.

The most popular "Dongbi" longan is of excellent quality. The skin has a pale yellow tiger pattern, which is called "flower shell" by Ren Quan, which is the most remarkable difference from other longan varieties in appearance. The pulp is pale white, transparent as coagulated fat, thick and tender, sweet and fragrant, with the characteristics of "paper is not wet, dust can not afford sand", which can be called the treasure of the fruit. "Dongbi" longan, also known as "candied melon honey", comes from the corner of the original Dongbi Temple next to the East Tower of Kaiyuan Temple in Quanzhou, hence its name. Its mother was born in the Wanli period of the Ming Dynasty and died in War of Resistance against Japanese Aggression after more than 300 years. Today, "Dongbi" longan is widely propagated in Quanzhou and other longan producing areas in the province. An ancient longan tree in Chengtian Temple in Quanzhou has a history of more than 200 years and is the oldest tree in the eyes of the existing "Dongbi" dragon. Legend has it that in the early days of Xianyou, a monk took "East Wall" longan seedlings from Quanzhou Temple and planted them in Xianyou. Now, 20,000 adult trees have been cultivated and named as "Quanzhou Ben", but the quality is not as good as the original "Dongbi" longan.

Shi Tinglv

Also known as Shiting Tea, it is produced in Jiuri Mountain and Lianhuafeng, Fengzhou, Nan 'an City. In the Ming Dynasty, in the year of Zheng Deyuan (1506), a stone pavilion was built in Lianhuayan Temple, hence the name "Shi Tingqing". "Shi Ting Green Tea" is a kind of baked green tea with high quality and unique style. It is one of the famous special teas in Fujian, and it is the bulk of export goods at Quanzhou Port during the Song and Yuan Dynasties.

stone

Shijie, located in the west of Fengzhou Town, Nan 'an County, is rich in unique granite white stones.

Stone and white stone are mined for a long time. When Quanzhou City Wall and Kaiyuan Temple Twin Towers were built in the Tang Dynasty, they were adopted. There are many temples, stone pagodas and steles built in southern Fujian. According to the Records of Nan 'an County, Nan 'an County Decree can be hung on a stone during the Qing and Jiaqing years, and the word "eternal independence" is engraved to show that it will last forever.

Stone and white stone have seven characteristics: ① The texture is white, the pattern is meticulous and polished like a mirror. (2) There is no moss on the stone surface, and the bird manure will fall off after being polluted and dried, leaving no trace. (3) Dry in rainy season or salt tide after rain. (4) After sunset, the heat dissipation is rapid, and the stone surface is as cool as ever. ⑤ High precision and strong compression resistance. ⑥ Excellent acid resistance (up to 98%). ⑦ High heat resistance (up to 600 degrees Celsius).

Some famous buildings in modern China were widely used, such as 44 pillars of Chairman Mao Memorial Hall in Beijing, Chinese History Museum, Nanchang Bayi Memorial Tower, Guangzhou Hotel, Shanghai Museum, Jimei Olympic Garden, etc. It is also exported to Japan and Southeast Asian countries.

White hairy monkey

An excellent variety of Anxi oolong tea is produced in Dianzhuyan, Jinshan Village, Jingu Town. This kind of tea was first developed by Xie Jia and Xie Bing, brothers of "Changfucuo" in Jinshan Village in the late Qing Dynasty.

White-haired monkey tea tree is shrub type, mesophyll type and medium bud type. The leaf shape is oval, and there is a layer of white fluff on the back of the leaf, hence the name. Shizhu Mountain is more than 700 meters above sea level, the soil is gravel sand, and the mountain springs under the rock are gurgling. The roots of tea trees absorb selenium-rich soil and multi-element substances, and the tea planted has a special charm. Coupled with strict production technology and fermentation, its quality is unique.

The white-haired monkey tea made by Chaliao is grayish white in appearance, rich in oyster flavor and extremely fine in white hair, which has been circulated among the people. This kind of tea can treat various diseases, and even green leaf tea has medicinal effects. The first bite has a kind of "dried sweet potato flavor", also called "smelly salty mustard flavor"; The second tongue is rooted in body fluid, and the throat burps; The third bite feels refreshed. I feel a little hungry after drinking three cups in a row. Often drink, internal organs and skin rarely get sick.

Baizuo

That is to say, Yongchun, a traditional specialty of Yongchun, is as famous as Bangshe turtle, jujube, orange cake and kumquat in Yongchun. Wuli Street was made by a Confucian family with a history of more than 300 years.

Yongchun White House is round, uniform in specifications, white in texture and similar in size and shape to silver dollar, so it is also called "silver". Convenient cooking, sweet and salty, smooth and tender, sweet and salty, and unique flavor. It is a good food for cooling off summer heat.

White bread is exquisitely made, and the whole process can only be made by hand except grinding. There are ten processes in making white koji, which are washing, soaking, grinding, hanging, pressing, grinding, making, soaking, releasing and fermenting.

Oriental daily

Ingredients: 500g refined flour, yeast100g, peeled pork belly 30g, scallion150g, water chestnut 50g, fried peanut kernel 25g, oil onion 5g, jelly100g, seasoning sugar 200g, and a little soda ash.

Chop pork belly and put it in a pot, add soy sauce, monosodium glutamate and a little sugar. Stir the frozen skin and clear water until it becomes thick. Cut shallots into chopped green onions, dice water chestnuts, crush peanuts, then add them with oil onions and put them in the refrigerator for quick freezing.

Add yeast, sugar, soda ash and water to the flour chopping board, fully knead, cover the soaked white gauze for one hour, fully knead and knead into round strips, pick 12 pieces, and press the dough into round pieces with thick middle and slightly thin edges by hand.

Divide the meat stuffing into 12 parts, put a pinch of meat stuffing into each dough, wrap it into patterned steamed bread, and steam it in a steamer for 20 minutes. Hot food is better.

A blue cloth with a white pattern

In the Song Dynasty, Minnan people made blue calico with indigo dyeing.

Anxi's blue printed cloth, also known as "medicine patch cloth" and "water cloth", is the most popular textile in Anxi in ancient and modern times, with distinct blue and white and fresh patterns. The Gansu and Ugly Edition of Anxi County Records records: "Indigo is the so-called blue picking in the poem. There are big blue and small blue, commonly known as Beijing. Soak in bluegrass for a few days and move the manuscript. Throw ash to collect its color and dye it. " It shows that at least in the early Qing Dynasty, Anxi people had relatively mature experience in printing and dyeing.

In ancient Anxi, the blue calico was not limited to cotton cloth. The county annals recorded: kudzu (woven with kudzu vine, mainly produced in Daping Township), banana (woven with dried banana), hemp (woven with ramie thread), rob (woven with ramie thread) and flax (woven with green hemp or jute).

There is a Lantian township in Anxi, which is named after its rich indigo. The west tributary of Anxi, also known as Lanxi, "is famous for its blue color", which is related to the rinsing of blue printed cloth in the stream.

Until a few years ago, two printing and dyeing workshops, Hanyuan Village, shangqin, Anxi, and Dengxian Village, Hutou Town, were still engaged in printing and dyeing, but they used official cloth such as "Bai Xiyang" and "Bai Jiazai", and the decorative patterns were relatively simple. Most of them use modern patterns such as "Phoenix Peony", and blue calico is limited to quilt covers and backpacks. Then it closed down and stopped production.

Yongchun vinegar

Yongchun vinegar is a traditional condiment in Fujian Province, which is listed as "the four famous vinegars in China" along with Shanxi mature vinegar, Zhenjiang balsamic vinegar and Sichuan Baoning vinegar.

Yongchun people are good at making wine and love mature vinegar, which began in the early Northern Song Dynasty. At that time, the rich people in Yongchun regarded old vinegar, long cultivated land and long six flavors as the "three treasures" at home. An altar of old vinegar at home is often passed down from generation to generation over the years. After a hundred years, it is regarded as a symbol of good luck. Anyone who can brew good vinegar is called an auspicious and prosperous home; If you want to ask others for mature vinegar as medicine, you need to bring a glass of red wine in exchange for good luck. Otherwise, the host will secretly put a few grains of salt in the vinegar to kill the acetic acid bacteria. Therefore, Yongchun people regard Yongchun mature vinegar as a treasure at home and the best gift for guests and friends.

Yongchun mature vinegar, also known as black vinegar or Fujian red vinegar, is made from high-quality glutinous rice and high-grade red vinegar by deep fermentation for many years and has a unique production formula. Among them, it has gone through more than 50 processes such as glutinous rice cooking, alcohol fermentation, acetic acid fermentation, culture and aging, which lasted about 800- 1000 days.

The Yongchun mature vinegar produced by Seiko is of excellent quality, mild in nature, sour but not astringent, sweet in acid, mellow and refreshing, refreshing in aftertaste and not rotting after long storage. Yongchun vinegar is different from other vinegars, because it does not add salt and preservatives, and contains various nutrients such as amino acids and a variety of fermenting microorganisms beneficial to the human body.

1955, Mr. You Yangzu, a famous overseas Chinese leader, returned to China to settle down. He saw that Yongchun mature vinegar was unique, but it was still brewed by various families and failed to form a scale. He immediately invested in the establishment of Yongchun Brewery, absorbed the essence of ancient vinegar-making technology, concentrated the skills of technicians and brewed in a scientific way. The product not only maintains the ancient characteristics, but also has good color, fragrance and taste.

peanut

Also known as peanuts and longevity fruit, commonly known as "potatoes"

"Fuqing County Records Volume II Peanuts": "Going abroad, there was no past. In the vineyard, when the flowers wither, their hearts hang down to the ground, hence the name. One point can take two or three pills, which is delicious. In the early years of Kangxi, monk Yuan Yin went to Fusang (Japan) to find seeds and send them back to extract oil. " Quote the words of Ci Yuan. Yuan Yin Ming monk, surnamed Lin Ming Qi Long, was born in Lindong Village, Lingdeli, Fuqing County. In the 11th year of Qing Shunzhi (1654), he went to Japan at the invitation of Japan and was the founder of Huang Baizong in Japan.

In addition, there are excellent varieties of Ryukyu in peanuts, which were introduced to Quanzhou from Ryukyu in the early Ming Dynasty. It was hidden by the Zen master for more than 250 years to prepare for the exam.

rice noodles

Hutou in Anxi County is the best rice noodle. Hutou rice noodle workshops are all over the country. Only 80% farmers in Fushou and Tangtou villages make rice noodles for a living. The production of tiger head rice noodles is different from others. The first is water, with langxi Ganquan; Secondly, choose high-quality white rice; The threshing floor again, with long sunshine time and strong radiation, basked in the sun and the beach, and steamed on both sides.

Fushou Village's "Fushou Rice Noodle" made of well water is authentic. White as crystal ice, smooth as moss, tough as rubber spring, powder as trivia, and not rot after cooking. It can be boiled, fried, stewed and distilled, and the oil is not greasy or astringent.

In the 21st year of Emperor Kangxi of Qing Dynasty (1682), Michelle Ye, the sage of Qing Dynasty, decided to celebrate his 29th birthday by putting down the "San Francisco Rebellion". After the news reached Anxi, Li Guangdi discussed with his cousin and uncle Li how to add luster to Shengping. At that time, the mountains and rivers in Hutou Mountain were high and the forests were dangerous, and there were also many cottage kings. The life of the people is extremely difficult, and there is nothing to congratulate. When Li Guangdi was a child, he was captured by Lin Risheng, king of Yongchun Mao ding cun, and saved by Dehui monk of Dongyue Temple in Anxi County. Before returning home, Li Guangdi studied gouache at Dongyue Temple. At this time, it suddenly occurred to Li Guangdi that the rice noodles made by Tiger Head Spring have a flexible and delicate taste. It is better to make gouache into thick strips, then dry them and take them to North Korea, and then perform them in public. Cousins and uncles say it's very good, but northerners like to eat dry food, so it's difficult for the court to make watertight soup. It is suggested that shredded bamboo shoots and mushrooms in the lake be fried together, and the taste will be more distinctive.

In this way, Li Guangdi turned tiger-headed rice noodles into tributes. He fried shredded pork, shrimps and mushrooms, fried a proper amount of meat and bone soup with rice flour, quickly lifted the pot and poured it into a porcelain plate. It turned out to be a Quanzhou local specialty food for ministers, academicians and heroes in Emperor Kangxi's "Shengping Yan Jia".

Redmi beer

Steamed glutinous rice and hung on a bamboo plaque. Glutinous rice, red rice, cold boiled water, etc. According to a certain proportion, it is sealed and fermented in a vat for about 20-30 days (different seasons have different temperatures and different fermentation speeds). The raw materials in the vat are integrated, and the color changes from clear red to deep red, and finally it is dark red. Then squeeze a wine lamp into the jar, filter the red wine in, scoop it up and put it in the urn.

Monascus is the best in Yongchun County. It is made of Aspergillus and rice. First, the rice is steamed and put into the cellar, and Aspergillus is added. After a certain time, temperature, humidity and working procedure, the rice turns dark red.

meat pocket

It originated from the Spring and Autumn Period and the Warring States Period, when Chu poets were worried and threw themselves into the river. In order to prevent him from being bitten by fish and shrimp, people wrapped glutinous rice dumplings and threw them into the river. Making zongzi on Dragon Boat Festival has evolved into a custom, which has been passed down from generation to generation, and derived from "japonica zongzi", bean zongzi and meat zongzi.

Zongzi in Quanzhou was formed in the Southern Song Dynasty. It is said to be related to land travel. When Lu You went to Fuzhou to be an official, he brought "Ai Xiang Zongzi". This kind of zongzi is wrapped in wormwood leaves soaked in rice and has a unique taste. After Lu You left, the making method of zongzi was brought back to Quanzhou by a Quanzhou man who worked as a policeman in Lujia, and was improved. Finally, it evolved into various flavor snacks popular at home and abroad.

mango

Guanqiao Town, Anxi County is a famous hometown of mangoes. According to legend, in the first year of Emperor Kangxi of Qing Dynasty (1662), Guanqiao Lin Yuling brought back three mango seeds from Taiwan Province and planted them in his hometown of Yangmei, where Anxi mango was developed. After several generations of inoculation and cultivation, the existing "Guanqiao Xiangmang" with sweet and sour taste and unique smell has been formed. At present, there are more than 200,000 mango trees in this town, with an annual output of nearly 10,000 tons, which are made into special products such as dried mango and mango pulp.

Taro (a traditional Taiwan Province taro dessert)

Snacks, shishi city is the best. It is made of taro and sweet potato powder, stuffed with oyster and shredded onion, and dipped in sweet sauce when eating.

Paper woven painting

Paper-woven painting is a unique traditional folk handicraft in Yongchun county, which developed from Chinese painting and has a history of 1400 years. Together with Hangzhou silk painting, Suzhou silk painting and Sichuan bamboo curtain painting, it is known as the four major weavers in China, and Yongchun is also named "the hometown of paper weaving painting in China" by the Ministry of Culture.

At the end of Sui Dynasty and the beginning of Tang Dynasty, Yongchun set up a peach forest farm, which belonged to Nan 'an County, and there was the production of paper-woven paintings. By the heyday of the Tang Dynasty, nine companies had specialized in this industry.

His paintings are closely intertwined with paper marks, with clear latitude and longitude; Seen from a distance, it seems to be covered with a layer of gauze. Bright colors, smooth lines, vivid and subtle, like hibiscus emerging from the morning fog. The description of the ancient poem: "Whether it is true or not, whether it is painted or not, the latitude and longitude can be divided into vertical and horizontal."

The Palace Museum still treasures Gao Qing Yuzong's Twelve Screens, a paper-making treasure during the Qianlong period of the Qing Dynasty.

The making process of paper-woven painting is very complicated, and the whole process has to go through the processes of conception, painting, cutting, weaving, complementary color, lighting and mounting.

Its types are usually divided into four specifications: six feet long, three feet two inches wide, five feet long, two feet eight inches wide, four feet long, two feet six inches wide, five feet long and four feet eight inches wide.

Now Yongchun paper paintings have gone abroad, selected for exhibition in more than 40 countries and exported to Southeast Asia, Japan, the United States, Canada, Australia, European countries and Hong Kong, Macao and Taiwan.

chicken rolls

Ingredients: chicken back meat, pork intermediate meat, chopped water chestnut, scallion, fried onion slices, eggs, sweet potato powder, pig "net" (or bean skin).

Chicken and pork are cut into silk strips, water chestnut is cut into thick strips, and onion is cut into horseshoes. Put chicken and pork in a pot, add salt, monosodium glutamate and white sugar, mix well, marinate for a while, add sweet potato powder, dry fried onion slices, eggs, water chestnut and scallion, and mix well to form stuffing. Wash the pig's "net gauze" (or bean skin), put it on the chopping board, wrap it with stuffing, roll it into several round strips with a diameter of 3 cm, put it in a steamer and steam it for 20 minutes with high fire until it is cooked.

When eating, fry the chicken roll in the oil pan until the surface of the bean skin is yellow and crisp, take it out and cut it into oval slices with the thickness of 1 cm, and season it with coriander, radish acid, vinegar and soy sauce.

Douqian

Shanzhen Village, Guanqiao Town, Anxi County is the most famous, and it is called "Shanzhen Bean Stick", which started production in the late Ming Dynasty. It is made of high-quality kidney bean and mung bean flour by special traditional technology. Convenient cooking and unique flavor. Now there are more than 200 professional processing households in Shanzhen Village, with an annual output of 30 tons of bean strips.

Fo Zhang shou cha

Noodles with gravy/sauce

fish ball

Fish porridge

Golden juice

Fan's divine comedy

Autumn egg

Dried bean curd wrapped in cloth

spring roll

Also known as spring cake, "Runbing dish".

lychee

Orange cake