Wakame: before the Spring Festival (usually on the thirtieth day of the year), fried and vegetables. Will pickled radish, asparagus, kelp, mushrooms, fried tofu, carrots, ginger, garlic shoots and other ten kinds of vegetables cut into fine silk, respectively, fried with vegetarian oil, and then all into the pot slightly stir-fried and become. This dish color, aroma, taste are good, especially during the holidays more meat and greasy, eat and vegetables can open the appetite; and New Year's festivals figure auspicious, eat and vegetables, implying that the family and neighbors and harmony, all things go well.
Mochi: glutinous rice steamed, while hot spring into. Eating rolled to brown sugar bean powder. Farmers generally do mochi in the winter, commonly known as doing "harvest winter". Mushroom people go out or foresters on the mountain back wood also do, to "mochi" harmonic "nothing", meaning peace and quiet.
Jujube sugar cake: glutinous rice mixed with indica rice, soaked in water, grinding water powder stain dry, mixed with brown sugar, cooking oil steamed. Each family made before New Year's Eve, the first day of the year to eat rice cakes. "Cake" harmonic "high", meaning "high year after year".
The ash alkali class (i.e., grass ash filtered out of the water)
Huang Kuey Teow: round-grained rice mixed with ash alkali water and fried half-cooked, and then steamed, with a pestle and mortar or a dozen or so people with 馃 stick in the mortar in the spring rotten, made into a long strip or a square block, and then submerged into the ash alkali water, not bad for a few months, because of the yellow color, so it is called the yellow 馃馃馃馃馃馃馃馃馃馃.
Early rice kuey teow: use indica rice mixed with gray alkaline water, ground into a paste, into the pot to cook half-cooked, cooled, rolled into a round, and then steamed. It can be boiled or eaten cold.
Ash alkali rice dumplings: glutinous rice dipped in ash alkali water, made into rice dumplings. It can be eaten cold or warm, and can be stored for about ten days without going bad.
Morning rice jelly: indica rice mixed with gray alkaline water ground into a paste, boiled and cooled into a block. Add condiments to cook.
Thousand layer cake: the rice soaked, and gray alkaline water ground into a paste, with a steamer to steam a layer, and then add a layer of paste, until the steamer is full of steam.
Grasses and fruits
Bitter chinkapin jelly (dry): wild bitter chinkapin seeds shell, soaked, ground into a paste, into the pot, mixed with the side of the cooking, cooked into the pot, cooled and cut into pieces, you can add seasoning to cook and eat. If the slices are dried in the sun, it will become dried chinkapin, which is also a local flavor.
Croucher jelly (grass): Croucher grass young leaves rubbed out liquid juice, and porridge soup mixed into a paste, cooled into a jelly, cut into pieces and oil soup cooked food, cool and detoxification.
Cool powder jelly: take "Ficus" seeds, wrapped in cloth, placed in cold water repeatedly rubbed, to be water into a thick liquid, placed in a cool place after the lumps with mint essence, sugar and drink, cool and delicious.
Shan rice patty cake freezing: "mountain rice patty cake" (wild small shrub) young leaves and a small amount of water, mixed with a small amount of gray alkaline water rubbed into liquid, filtered leaf residue, to be frozen, cut into pieces and boiled in oil soup as a dish, the flavor of the cool, fresh and beautiful, can be detoxified.
Longnan rat claw: scientific name coral fungus, one of the wild edible fungi, belongs to the Agaricus class. Because of the Longnan Township climate conditions suitable for its growth, it has become a specialty of the Longnan Forestry District. Its color is golden, the outer body is like coral, and the shape of the individual is like a rat's claw, so it is called rat's claw. Its flavor is slightly astringent, but extremely tender and crisp, fragrant and pleasant, often for the feast of the mountain delicacies.
Shan Fan Kuey Teow: also known as the raw powder Kuey Teow mountain powder that is pressed by the fern root rinsing precipitation, (today has been referred to the starch of sweet potatoes, kudzu dragon and other plant tubers.) The practice is to take a number of mountain flour crushed fine, add the right amount of water and mix, plus being kneaded cooked taro, tofu, minced pork, shrimp and sauce, salt, monosodium glutamate, pepper and other condiments mixed and formed into a ball, and then placed in a steamer to be steamed. Soup can be eaten, can also be fried food, oil and not greasy, taste quite good
Konjac jelly: also known as mushrooms, konjac as the main ingredient, first of all, konjac ground into a paste, mixed with a small amount of alkaline water mixing, the paste like magic like expansion of 100-200 times, wait until after the lumpy, and then put into the alkaline hot water in the cooked. Through the above production, the formation of konjac blocks in the water in the immersion bleaching 1-2 days, before burning in the water to boil a little, take out the slices, and pork, asparagus, salted vegetables, plus condiments fried and, eat the crisp, is to entertain the guests of honor dishes.
Bad pickles
Bad intestines, bad meat and bad crabs have a lot of bad food, such as bad ginger, bad taro, bad bamboo shoots and bad eggplant, cowpea, cucumber and other dried. Especially the bad intestines and bad meat are delicious. When eaten, from the can with meat and intestines even lees out of a bowl, steamed rice in the rice pot when steamed, rice cooked bad melt, the aroma is overflowing, not only meat, intestines crispy and palatable, and its lees are also fragrant, beautiful taste. In these bad food, the most characteristic when the bad crab: it does not use the river crab. River crabs, but must be a local specialty - Shankeng Creek crab immersed in salt water. In addition to fresh wine lees mixed with chopped red chili peppers, garlic cloves and other poured into the brine, mixed with the crab, immediately sealed. It can be eaten in a month after sealing.
Longyuan knots spot: also known as grouper (scientific name Wenzhou light-lipped rake). Longquan mountain stream water is clear, the fish is less and small, but the number of knots of grouper for the big, the end of the Yuan and early Ming Dynasty, Liu Ji came to chapter overflow home as a guest. Serve a plate of small fish, love to eat fish Liu Bowen ate said: "water is not in the deep, there is a dragon is spirit, fish is not big, there is a section for the top, the Longyuan section spot, is really a good taste. From now on, "Longyuan Festival spot" shocked southwest Zhejiang.
Oujiang river colorful carp: a kind of fish body pattern colorful carp, both ornamental, but also edible, meat tender fat, taste fresh, nutritional value is very high, the production of the Longquan River in the paddy fields and the mountains, commonly known as field fish.
Dried fish in Dabaikan Dabaikan is located on the shores of Xiangong Lake, and the fisheries industry is booming. Fishermen along the lake used to catch the fish, disemboweled and gutted, washed and dried with charcoal, sealed in an iron box or pot bowl, then sold in the market.
Anren fish head its fish head selection of tight water beach hydropower station produced chub, tofu is Anren local production of brine tofu, with ginger, homemade red pepper, perilla, plus pickles, accompanied by wine and vinegar and other seasonings, fried, boiled, seasoned and made of Anren head of fish to its delicious flavor and reputation outside.
Milk vine stewed pig's feet (milk vine that is the Chinese medicine jackfruit) Longquan fog, dampness is very serious, in order to prevent rain and wet, found that the milk vine of the herb can cure rain and wet, but also to make up for the body, so it is stewed pig's feet and eggs, the boiled broth is delicious, but also to prevent dampness and make up for the spirit
Longnan snails Longnan Township Longquan the highest elevation of the townships, which is more than a kilometer above the field of the Long produced by the Alpine snails, a large, brittle shell tender, plus perilla, ginger and green pepper and other condiments, the flavor is particularly delicious, the Department of a famous dish.
Chafeng loach hot pot with Longquan Chatian town of Chafeng around the local loach (round loach) burned loach hot pot, there is no mud fishy flavor, and "beautiful taste but not greasy, spicy and not on fire.
Pingnan gold chestnut stewed golden chicken gold chestnut, also known as cone chestnut, pearl chestnut. The main production area in Longquan Pingnan Township, Jinlin Village, so the name of the golden chestnut. With golden chestnut and chicken as the main ingredients, supplemented by dried mushrooms cooked golden chestnut stewed golden chicken is a very good tonic!
Stewed bamboo shoots, firecracker bamboo shoots, bamboo shoot beans and white bamboo shoots
Stewed bamboo shoots of the kind of method is to take the middle of the bamboo shoots cut into thick slices, into the frying pan fried crispy take out, and then put the relevant condiments: salt, soy sauce, old wine, etc., in the pot with the fire gradually simmering through the collection of containers, and then sealed on the top of a layer of tea oil, sealing, and slowly eat. It is crispy and refreshing, moderately salty, is a good breakfast over thin rice.
Firecracker bamboo shoots practice is to take the end of cinnamon bamboo shoots and thunder shoots, cut into "firecracker" section of the dry storage, with which to burn the pig catch or hoof fat, but not only bamboo shoots tender meat fat, fragrant, meat is also particularly rotten, is a high-grade bamboo shoots in the Queen of the bamboo shoots.
The practice of bamboo shoot beans is to take the bamboo shoots in the middle and the end of the section, cut into tiny slices, add soybean one-third, add salt and cook, dry collection. Can be used as a snack, or burned into bamboo shoots bean soup (boiling water, a bubble on the line), is a delicious meal, traveling with the most convenient.
White bamboo shoots: fresh bamboo shoots by Amoy, steamed and pressed, to the ambient time to open the press exposure or drying for dried bamboo shoots, also known as white bamboo shoots, branding bamboo shoots. Its color is golden, bamboo shoots overlap, bamboo shoots crisp and tender, easy to carry.
Wild boar meat: Longquan is located in the mountains, ecological vegetation is well protected, many wild boars, endangering farmland. Wild boars can be hunted with the approval of the forestry department, and thus wild boar meat has become a local specialty in Longquan.
Hibiscus soup: Hibiscus is a kind of edible flowers, this dish soup white flowers, a look is very plain and elegant, smooth, taste a little like white fungus, soup fragrant and fresh, very in line with the modern list of tastes.
Pumpkin leaf soup: pumpkin leaf rough, but it will be made into soup its leaf is delicious! The pumpkin leaves to the veins and kneaded and rice water with cooking with the appropriate amount of pork chop soup has become a local delicious specialties.