Longyan snack is one of the Silla-style snacks in bitter snack soup, which not only has local characteristics, but also has pharmacological effects of preventing and treating diseases. The so-called bitter grasping, also known as throwing grass, tastes bitter and cold, and has the functions of clearing away heat and toxic materials, purging fire and removing scars, and reducing swelling, which can cure constipation and diseases. In summer and autumn, the climate is dry, and city people like to catch the large intestine to eat cold. The color is thick and dark, with a slight smell, but people have extraordinary taste and attractive appetite. Butter pine powder Silla's butter pine powder is as famous as Hakka's "taro eggs" (noodles) and "beef balls". The production is simple: soak the cow oil residue in water, puffing, degreasing, putting it into the cooked pig bone soup, and adding seasoning such as rock sugar, ginger, cooking wine and monosodium glutamate. When eating, blanch the wet rice noodles and a small amount of vegetables in boiling water, scoop them up, and then pour a spoonful of butter Platycladus orientalis and bone soup on the rice noodles. Finally, add a spoonful of vinegar and garlic, which is very delicious. Yongding beef balls are made of high-quality fresh beef, chopped into minced meat, mixed with a little cassava flour and salt, refined into balls, and served with seasoning to make soup, which is fresh but not greasy. Braised pork with dried vegetables, Yongding famous dish. Use three layers of meat or a small amount of lean meat, fry or fry first, add garlic, add some glutinous rice wine and soy sauce, pour dried Yongding vegetables into the pot, add some sugar, mix well, pick them up, put them in a bowl, and steam them in the pot until the meat is rotten and fragrant. Crispy meat is tender and smooth, fresh and mellow. Snowflake fish cake is also called fish board. A famous dish in Shanghai and Liancheng. Choose fresh and clean fish, peel and boneless, and make it with fat pork, sweet potato powder, egg white and seasoning. After serving, it is as silver as snow, and the food is fresh, fragrant and tender, also known as snowflake silver flakes and fake fish. People in Shanghang and Liancheng often regard this dish as the standard for judging festive banquets. There is a saying that "you can't pretend to be a fish without eating a meal". Shuan Jiu Pin, commonly known as "Shuan Jiu Men Tou", is a kind of food with the same origin of medicine and food in Liancheng, which has been included in the national famous dishes menu. Shuan Jiupin is made of nine main parts of cattle, namely, the tip of the tongue, tripe, tripe crown, tripe tip, tripe meat, tripe tip, bovine cardiovascular system, tripe waist and tripe wall. After strict selection of materials, fine knife method, supplemented by seasoning, rice wine and several Chinese herbal medicines, the soup is crisp and refreshing, and the soup is fragrant, which has the effects of invigorating stomach and kidney, dispelling cold and removing dampness. Because eating the meat of nine parts of the cow almost contains the main essence of the cow, it is also called "eating the cow at one meal". Taro steamed stuffed bun and taro jiaozi are "no mountains, no residents", and "sweet potato and taro are half a year's food". Most Hakkas live in mountainous areas, and taro is the main miscellaneous grain. Therefore, when eating miscellaneous grains, the tastes are constantly changing, and foods such as taro, taro jiaozi and taro balls come into being. Cooked taro, peeled and depilated, ground into taro paste, mixed with appropriate amount of sweet potato powder, kneaded into dough with affection, wrapped with your favorite stuffing, and made into a food with tender skin and fragrant stuffing. It is a famous brand snack in Changting and Liancheng. Hejiang is the most famous Hakka dish, known as "the biggest Hakka dish". Wentian Chicken, the "China Famous Chicken" produced in Wentian Town, Changting County, is cooked with Hakka rice wine. The skin is yellow and crisp, the meat is white and tender, and it is delicious. This is a dish in the festive banquet of Changting's New Year's Day, and it is also a must-eat dish for people at home and abroad when they come to Changting. As the saying goes, "if you don't eat rivers, it's not Changting." Linlin was born from his body, and took away a puppy that was born between 10 and 15 days and weighed about one and a half kilos. He killed it, gutted it and rolled it into a ball. Choose a medium-sized fresh pork belly, wash it, cut a small mouth at one end, put the puppy in the pork belly, and then cook five slices of ginger, a little salt and rice wine. Then, wrap the chopped pork belly with a small rope, put the whole pork belly in a clay pot, cover it tightly, put it in the pot, cover the pot tightly, and stew it on low heat 1 hour. When opening a banquet, put the pottery bowl on the table, lift the lid, and suddenly a strong fragrance of generate comes out. The guests tasted it while it was hot. Thick but not greasy, fragrant but not dry. It was once called "Linlin Rebirth" and is one of the rare dishes in Hakka area, especially in Changting. Tea is a timely drink for Hakkas. It is made of rice, soybeans, peanuts, tea, barrel skin, ginger, sesame and other raw materials by mixing and boiling. Its flavor is delicious and unique, and it has the effects of appetizing, relieving fatigue, relieving hangover and relieving summer heat, cooling and detoxifying, and is deeply loved by Hakka people. Ciba is a traditional food that Hakka people like. It has become a custom that every household in rural areas should knock on the mallet during traditional festivals, drinking and other activities, which has been passed down to this day. The spreading handle is to soak glutinous rice in clear water, then pick it up and steam it, then pour the steamed glutinous rice into a stone mortar and beat it with a T-hammer. Squeeze the spring hammer into a large or small oblate shape, dip it in white sugar and fried soybean or peanut sesame powder, which is very smooth and delicious. The dustpan rice, also known as the "cage bed board", is a traditional food of Hakkas and is cooked by every household. As the name implies, selling boards with spools is a production tool. After soaking rice, grind it into rice slurry, put it in a spoon and steam it in a pot with high fire. After about five minutes, steam it into a thin layer and take it out. Stir-fried fillings such as shredded pork, shredded bamboo shoots, shredded mushrooms and bean sprouts are put into a tube for eating. It's tender and delicious, and you won't get tired of eating more. Rice-paste crispy rice is Zhangping's flavor food, which is steamed with rice paste as its name implies. When steaming, add a layer of cooked cake and another layer of cooked cake, and so on, so it is called "thousand-layer cake". Take a piece in your hand and dip it in a bowl of ginger with white sugar and vinegar. The population is full of scallion oil, fresh and tender. Wind duck cream is in Zhangping. Every winter, every household has to slaughter muscovy ducks, remove their hair and discard their internal organs, spread them on their stomachs with bamboo slices, spread all over the duck with spiced spices, pepper, monosodium glutamate and salt, and hang them in a ventilated and sunny corridor, leaving them to the wind and the sun, thus becoming a "wind duck". Serve with diced duck, shredded winter bamboo shoots, sliced mushrooms, minced meat and garlic. Mix and boil into a paste called dried duck paste, which is mellow and delicious.