Banxiagong (rinse rabbit meat): that is, rinse rabbit meat, similar to instant-boiled mutton in the north. Its history can be traced back to the reign of Li Zongchun in the Southern Song Dynasty (124 1- 1252). Lin Hong, a native of Quanzhou, Fujian Province, wrote the book "Mountain House Clearing", in which he said that when he was visiting Wuyishan, he shot a rabbit on a snowy day and learned from the villagers to slice the rabbit meat, rinse it in hot soup, and then dip it in sauce and pepper. Because the scalded rabbit meat is as bright as a cloud, this delicacy is named "Pinellia ternata Gong".

Bagua banquet is a kind of etiquette for entertaining guests created by Zhu, a Neo-Confucianism scholar in the Southern Song Dynasty. In the fifteenth year of the Southern Song Dynasty (1 188), Zhu and Cai and other scholars combined some dishes of Wuyishan folk diet, and arranged an elegant and light life according to the principle of "Taiji, Two Instruments, Four Elephants and Eight Diagrams" in the Book of Changes and the life customs of Taoist feathering.

The gossip banquet is based on Zhu Pingtian's diet. Dishes are in the form of platter, soup, soup and pills, and there are cooking methods such as frying, frying and stewing. The biggest feature of the Bagua Banquet is the arrangement of famous dishes, which are all carried out according to the Bagua Diagram advocated by Zhu. The arrangement method is as follows: first, draw eight diagrams on the table of the Eight Immortals, with the ether as the center, and the eight diagrams cover eight directions of dryness, Kun, truth, smoke, root, Kan, reason and right, and show a kind of food with divination significance and Wuyishan flavor on each display. The whole banquet is like an eight diagrams, which is unique. Judging from the name of the dish, it means long time. The first of Tai Chi is Jade Soup; Easy to produce two devices, Tian Xuan mixed pills and Taiyi Yin and Yang eggs; Two instruments give birth to four elephants, 100 rounds of dumplings, lotus pond gentlemen, sweet-scented osmanthus shrimp, and braised in oil for two winters. These four dishes also imply the images of the four seasons: spring, summer, autumn and winter. According to the eight diagrams, the dishes in each direction are shredded fried eel, sesame drumsticks, fermented mushrooms, kung pao chicken, shredded bamboo shoots, chicken liver rolls, fried auricularia auricula and eight treasures auspicious.

Zhu's original Bagua Banquet has been circulated among the people in Wuyishan for more than 800 years, which has added a wonderful flower to China's food culture after finishing.

Spicy chicken with red distiller's grains is a traditional dish in Fuzhou. The production method is to put the selected white frog in a pot and cook it thoroughly with low fire (don't boil the water), take it out, let it cool, and cut it into pieces for pickling. The drunken juice is made by mixing monosodium glutamate, refined salt, distiller's grains, spiced powder, Shaoxing wine, white sugar and chicken soup. This dish is ruddy and white, soft and mellow, sweet and sour.

Hakkas play ball: also known as wave ball, that is, meat ball. The main varieties are pork balls, beef balls, beef tendon balls, fish balls, shrimp balls and chicken balls. Hakka hammer yuan tastes pure, tough and crisp, and the chewing head does not break the residue. People often say that "beating Yuan" means "falling on the table and jumping three times". Among them, Yongding beef balls and xia yang beef tendon balls are highly praised for their delicious taste. Meatballs are not only a regular dish, but also indispensable for drinking and feasting. They mainly use the word "circle" to express "reunion" and "perfection".

Oyster Fried Oyster Fried Oyster Fried Oyster Fried Oyster Fried Oyster Fried Oyster Fried Oyster Fried Oyster Fried Oyster Fried Oyster Fried Oyster Fried Oyster Fried Oyster Fried Oyster Fried Oyster Fried Oyster Fried Oyster Fried Oyster Fried Oyster Fried Oyster Fried Oyster Fried Oyster Fried Oyster. Authentic oyster frying should use "pearl shells" that have not been soaked in water as raw materials. After washing, add eggs, shredded pork, starch and garlic white, mix with monosodium glutamate, refined salt and white wine, stir well, put in a hot pot, fry both sides thoroughly, and then add sauce and coriander, which is very delicious.