Wuping Pig Gallbladder Liver, Yongding Dried Vegetable, Changting Dried Bean Curd, Ninghua Dried Rat, Shanghang Dried Radish, Mingxi Dried Meat, Zhangping Dried Bamboo Shoots and Liancheng Dried Sweet Potato (in addition, there are Mingxi Dried Russula and Ninghua Dried Pepper in the eight major projects in western Fujian), which are known as the "eight major projects" and are famous at home and abroad. Wuping pig bile liver, the first of the "eight livers in western Fujian", is unforgettable for its sweet and delicious unique flavor. It is a famous dish in banquet cold dishes, and locals often regard it as a good product for entertaining guests and friends and giving gifts to relatives and friends. Compatriots from Hong Kong, Macao and overseas Chinese especially like this Hakka flavor. Wuping pig bile liver is beautifully made, with many processes and strong seasonality. It must go through seven processes: washing, batching, pickling, drying, flattening, shaping and inspection. Strong seasonality, late autumn and early winter every year, when the weather is good, it is a good season to make pig bile liver. When making, people choose fresh "glutinous rice pig liver" with dark brown color, soak it in salt water with a certain concentration without removing pig bile, and add appropriate ingredients such as five-spice powder, sorghum wine and star anise. After the bile permeates the liver, it is picked up and hung in the sun, and it is remolded every 2-3 days. The pig bile liver made by this method has beautiful appearance, symmetrical color, delicious taste and excellent quality. When eating, just dry-steam the pork liver, put a layer of sesame oil on it while it is hot, cut it into thin slices and mix it with a little garlic, and it will be full of fragrance and charm. Smell your mouth and you'll have an appetite. Taste carefully and chew slowly. The more you chew, the better it tastes. After eating, the teeth and cheeks will remain fragrant. If it is accompanied by wine, it has a unique flavor and a fragrant smell. According to relevant data, the pig liver in pig viscera is rich in nutrients, including sugars, vitamins and other nutrients; Pig bile has the function of cooling and detoxifying. Dry pig bile combines the functions of pig liver and pig bile. The selected pig liver is high-quality "glutinous rice pig liver", which is more nutritious than ordinary pig liver. Soak in salt water and add sorghum liquor to remove the fishy smell and bitter taste, and make full use of strengths and avoid weaknesses. Moreover, through curing and drying, the effects of promoting fluid production, invigorating stomach, cooling and detoxifying are achieved. It has both nutritional value and medicinal value, so it is no accident that Wuping pig bile liver is loved by people. Wuping pig bile liver occupies a place in Hakka food culture. I think, in the new century, it will go out of western Fujian and go to the world. Yongding Dried Vegetable Yongding Dried Vegetable has a history of more than 400 years, which is not only famous inside and outside the province, but also influential among overseas Chinese in Nanyang. When Hu Wenhu lived in Nanyang, he often asked people to bring dried vegetables to his hometown. According to legend, after the county system was established in Yongding in Chenghua 14 (A.D. 1478) of the Ming Dynasty, all county decrees listed Yongding dried vegetables as a tribute and sent them to Beijing, which was appreciated by Ming Chengzu. For this reason, the emperor ordered the selection of excellent varieties for Yongding dried vegetables, which were cultivated by special personnel and carefully produced, so that Yongding dried vegetables were excellent in color, fragrance, taste and shape, and have continued to this day. Yongding dried vegetables are made of the first-class fresh and tender mustard (osmanthus fragrans) and refined according to traditional techniques and modern production methods. It can be stored for many years without deterioration. If it is used to make soup, it has golden color, unique fragrance, palatable and appetizing, and is helpful for digestion and weight loss. If steamed with pork belly, it will be very fragrant. After scientific identification, it is sweet and slightly cold, rich in protein and vitamin B, which can strengthen the spleen and stomach, dispel wind and remove dampness. Women often use it as a dish to supplement postpartum nutrition. Yongding dried vegetables are not only pure natural green food, but also high-grade dishes for friends and relatives. There are two kinds of dried vegetables in Yongding: dried beet and pickled cabbage. Beets are dry, black and shiny, and taste sweet and delicious. When making, the fresh and tender mustard is washed and dried in the sun for 1-2 days until the leaves are soft, and then put into a steamer for fumigation, drying and steaming again, and this is repeated for more than three times, which is called "three steaming and three drying". Some finely processed ones need to be steamed and dried for seven times. Sauerkraut is yellow and brown in color and sour and sweet in taste. When making, clean fresh mustard firstly, then sun-soften and chop it up, add salt and knead it into an urn to make it sour, take it out for about a week, braise it dry, then put it in a steamer for fumigation, steaming, sun-drying, steaming again, steaming for more than two times, and then store it. The color is dark brown and shiny, the taste is salty and fragrant, the texture is soft and sweet, and it will not rot after long storage. Yongding dried vegetables are delicious with meat fried, stewed, steamed and boiled. This product is cooked with pork and brings out the best in each other. It is soft, rotten and mellow, smooth and refreshing. There is a Hakka proverb, "mung bean soup, soybean porridge, steamed meat with dried vegetables, enjoy the emperor's blessing", which refers to Yongding's "braised pork with plum vegetables" made with dried vegetables. Changting Dried Tofu "China's tofu is also delicious, ranking first in the world." This is the last sentence of "Redundant Words" written by Qu Qiubai in Changting Prison. Qu Qiubai's admiration for tofu is related to his frequent eating of Changting tofu in prison. According to Tian Yu, tofu was first invented by a warlock under Liu An (79- 122 BC), the king of Huainan in the Western Han Dynasty, with a history of more than 2,000 years. Changting dried bean curd began in the Kaiyuan period of the Tang Dynasty, with a history of 1200 years. Its preparation method is different from other areas. It uses the acid slurry as the medium, properly controls the heat when making, slowly injects the acid slurry into the soybean milk with a big ladle to make the tofu slowly solidify, and then filters and squeezes. Therefore, Changting tofu is tender and delicious, neither sour nor bitter. Various foods made from it, such as Dongpo Tofu, Sufu, Silver Pouch, Tofu jiaozi, Shengman Pill, Weizhou Pill, wrapped tofu, etc. It has a unique flavor and can be eaten for a long time. Changting dried bean curd is one of the "eight masterpieces in western Fujian", which is famous at home and abroad for its fine production, exquisite ingredients, unique flavor and delicious taste. Zhu Liangzu, the general of Zhu Yuanzhang in the Ming Dynasty, led his troops to Tingzhou and ate the dried tofu of Changting, which was greatly appreciated. At the end of Qing Dynasty, Qiu Hongde, general manager of Tingzhou Zuo Ying, assigned Taiwan Province Province to Ganzong, and was very nostalgic for the dried bean curd with hometown flavor, so he sent a letter and remittance to his relatives who were good at making dried bean curd and invited him to go to Taiwan Province Province to specialize in it.

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