1, jambalaya: the main course of Longyan, a must for the banquet. Break the eggs and spread them into egg rolls. The inner bag is filled with wax gourd strips, peanuts, sugar cakes or fat, rolled into long strips, steamed in a pot, cut into pieces and put on a plate. The skin is crispy and the meat is fragrant, and the fragrance is overflowing with a bite. Because I didn't like to eat wax gourd strips when I was a child, I seldom used my belt to eat assorted foods, but the old people loved them. 2.Yā ng Hā: I don't know what the mandarin is called, and it is also one of the necessary dishes for the banquet. Mixed flour (starch? ), fat meat, garlic, peanuts and other ingredients (that is, a hodgepodge) are pressed into cakes, fried in a pot and then cut into pieces to cook soup. Longyan locals love to eat, but strangely, I didn't like it very much when I was a child. 3. Ghost newspaper: It is also Longyan dialect. I don't know how to say Mandarin. I used to eat it only in the winter of solstice. Now it is sold every day in the northern market. Stuffing. The skin is glutinous rice flour mixed with "heap depression", that is, ramie leaf powder-green-grinding, so the skin is dark green. There are two kinds of fillings. The ghost newspaper is wrapped in a triangle with salty stuffing, usually melon, bamboo shoots, shrimp skin, oil onion and so on. And the round ghost king is wrapped in peanuts and sugar, sweet. 4. Marlowe: Is it written like this? I ate it on Tanabata. Popcorn seems to be made of glutinous rice, but one grain is still intact. Pour maltose on it, make it into square pieces, and then wrap it in paper. It's important to be a master. Some are delicious, others are not. 5. Clear soup powder: There are many Longyan now, all over the street. Speaking of authenticity, the clear soup powder attached to the door and the public should be more authentic. Speaking of clear soup powder, I have to say that it is a special product of Longyan-dried rice noodles. The dried rice noodles in Longyan are not as thick as usual. I have never eaten such thick rice noodles outside. In the past, dry rice noodles at home were called rice noodles and fine rice noodles were called vermicelli. Later, I came to Fuzhou and found that the coarsest rice noodle there was similar to Longyan's fine rice noodle. They called it dried rice noodle, so I went to eat rice noodle for a while, but I didn't know how to say it for a long time ... 6. Braised pork with pickles: this is my favorite Dongdong. Good pork belly with good dried pickles, followed by white sugar and simmering, the pleasure of melting in the mouth and leaving fragrance on the teeth and cheeks, how can it be cold words? There used to be a fast food restaurant opposite the entrance of No.1 Middle School, which did well. I don't know if it has been moved. 7. Tofu pudding: Well, it doesn't seem to be a specialty of Longyan, but I think the tofu pudding in other places is really inferior to Longyan. Longyan tofu is delicate, moist, smooth and delicious, and retains a strong bean flavor. The vermicelli is also stiff but chewy, and fresh diced lean meat and a few parsley are added, which is called a fragrance. Personally, I think the most authentic one is the old bean flower shop at the entrance of the former municipal party Committee, but now it has disappeared in the long river of years, and I miss it a little, and occasionally I will go to New Year's greetings ... What's more, the specialty is peanuts, all of which are exported to earn foreign exchange. I want to remind you that the quality of peanuts in Dong Xiao is better. 8. Longyan Jiaozi. The skin is made of taro and taro powder (sweet potato powder is used in the post, I don't know if it's ok, but we use taro powder at home), and the stuffing is a kind of jiaozi fried with peanuts, diced meat, diced mushrooms and onions, which can be cooked, and the taste is really meaningless. However, I am afraid to see someone eating stuffing made of peanuts and sugar. I have eaten salty food since I was a child, and I have never seen sweet food. 9. Bitter soup should be bitter vegetable soup. Basically, except Longyan locals, foreigners can't eat this soup. The soup made of dried bitter vegetables and pig's large intestine smells bad, and it also has a taste that is neither bitter nor sweet, but it is very cold and can reduce the fire. Absolute Longyan characteristics! Ge Fen 10. Powder ground by pueraria lobata. It seems that it is rarely sold in the market. Usually my mother takes Pueraria lobata to a special grinding place for grinding. It's almost the same as lotus root starch, which reduces the fire, but the lotus root starch is very light, and the taste of Ge Fen is heavier. Generally, it takes a lot of sugar to taste good. In those days, I took it to the dormitory for my classmates to eat. They all say it tastes like Chinese medicine, which I can't get used to. I eat alone and am used to snacks. I eat when I get angry. 1 1, shallot. The classic among the classics is ignored because it is a seasoning. Boil noodles, boiled powder, vegetable rice, etc. Will definitely add onions to make the taste more fragrant; Making mixed sauce is very delicious. When there was no soup in college, it was used to make seaweed soup. Suddenly, the whole dormitory smells like onions, which is almost underground compared with instant noodles. I haven't seen any special oil onion seasoning anywhere else. It should be unique to Longyan. 12, name unknown. Many people like a dish cooked at home during the Spring Festival. Wash the pig's large intestine, tie it one section at a time, fill it with glutinous rice, tie it at both ends, steam it, cut it into sections, fry it in a pan until golden brown, and then take it out of the pan and put it on a plate. Glutinous rice fills the large intestine! !