* hanging furnace baked wheat cake, which is horseshoe baked wheat cake.

* snowballing, also known as bean flour cake

* tripe

* enema

* inby

* Bean juice

* Fried liver

* burning in the wallet

* Paste cake

* Ma tofu

* Aiwowo

* Row of forks

* noodle tea, tea soup

* Cream fried cake

* sugar ears

* bean curd

* Fried bumps

* Pea yellow

* Kidney bean rolls

* Luzhu Huoshao

* prickly heat twist

* Bean-filled sesame seed cake, also called toad spitting honey.

* candied haws

* preserved fruit, also called preserved fruit.

* Fried chestnuts with sugar

Two: Henan famous snacks:

Luoyang Kyushu Knife Noodles, Zhengzhou Xiaoji Beef Soup Package, Heji Huimian Noodles, Kaifeng Mayuxing Bucket Chicken, Shuangma Cake, Xinxiang Sesame Cake, Chunfeng Steamed Bun, Jiangzhuang Game Rabbit, Nanyang Hou Shi Roasted Chicken and Zhumadian Minggong Sanru Chicken, Nanyang famous "Toad Bump Noodles", Fangcheng steamed dumplings, Dingjia Steamed Meat, Qin's Bacon, Jiangmi Cut Cake, Kaifeng Fried Bean Curd, and Spiced Air-dried Rabbit. Almond tea, Dajingzao, roast chicken, fried dumpling, Laoluoyang old paste noodles, braised fish, peanut cake, big knife noodles, Laomiao beef, Weichuan Guokui, Anyang Sanxun, Neihuang enema, Baiji steamed bread with thick red sauce, Chrysanthemum hot pot, Jingjia Twist, Daying Twist, Jinxianshu sesame seed cake, water-fried buns, Xinyang spoon steamed buns, and rice paste.

Three: Sichuan famous snacks

Chen Mapo Tofu Chen Mapo Tofu is a well-known shop named "China Time-honored Brand" by the state. It was founded at the beginning of Tongzhi in Qing Dynasty (1862) and opened in Wanfuqiao in the northern suburb of Chengdu. Formerly known as Chen Xingsheng Restaurant, the chef is Chen Chunfu's wife. The tofu cooked by Chen is red and bright, and the beef is crisp and fragrant, hemp, spicy, fragrant, crisp, tender, hot, and full of Sichuan flavor. Chen's tofu soon became famous, and food seekers are eager for it. Scholars and poets often come here. Some busybodies look at the pockmarks on Chen's face, so they call it "Chen Mapo's tofu", which makes it a beautiful talk to leave without a path. Therefore, the restaurant was crowned as "Chen Mapo Tofu Shop". At the end of Qing Dynasty, Chen Mapo's tofu was listed as a famous food in Chengdu.

2 Mao Xuewang 70 years ago, there was a wang xing butcher at the ciqikou ancient town Water Terminal in Shapingba who treated the leftovers of meat every day at a price of *. Zhang, Wang's daughter-in-law, felt sorry, so she started a stall selling chop suey soup in the street, boiled it with pig's head meat, pig's bones and peas, added pig's lung leaves and fat intestines, and put in ginger, pepper and cooking wine, which was very delicious. By chance, Zhang put fresh pig blood curd directly into the chop suey soup, and found that the more boiled the blood curd, the more tender it became and the more delicious it tasted. This dish is made by boiling raw blood and eating it now, so it is named Maoxuewang.

3 Husband and wife lung slices is a well-known flavor dish in Chengdu. According to legend, in the 1930s, near Shaocheng, Chengdu, there was a man named Guo Chaohua, who, together with his wife, was engaged in manufacturing and selling cold beef and lung slices. The couple personally operated them, walking around the streets and selling them with baskets. Because of their fine production and unique flavor, the cold lung slices they operate are deeply loved by people. In order to distinguish them from ordinary lung slice stalls, people call them "husband and wife lung slices". After the establishment of the store, we pay more attention to the materials, replacing the original single lung with beef, heart, tongue, belly and scalp, and the quality is improving day by day. In order to maintain the original flavor of this dish, the name of "Couple Lung Tablets" has been used ever since.

4 Second Sister Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bunny Bun Second sister's "rabbit" series also includes spiced halogen rabbit, red plate rabbit and spicy diced rabbit. In addition, Erjie Rabbit Ding Store also deals in a variety of cold dishes such as chicken nuggets with red oil, white meat with garlic paste, cold lung slices and spiced tendons.

5 Braised pork Guokui The Guokui operated by the traditional Guokui head office in Laohuangcheng has diverse tastes and unique flavors. Chicken slice Guokui, beef Guokui, steamed pork Guokui, lung slice Guokui and vegetarian dish Guokui are all its characteristic varieties. In addition, the oxtail soup of the traditional Guokui head office in Laohuangcheng is also very distinctive. Although Laohuangcheng deals in traditional snacks, its transparent dining table and white wallpaper are refreshing and quite fashionable.

Dandan Noodles Dandan Noodles is a famous snack in Chengdu. Roll the flour into noodles, cook them, and spoon the fried pork powder. The cooked noodles are thin, the marinade is crisp and fragrant, salty and slightly spicy, and the aroma is tangy and very tasty. This dish is widely circulated in Sichuan and is often used as a feast snack. The most famous one in Dandan Noodles is Dandan Noodles, which is Chen Baobao. It was founded in 184 1 year by a vendor named Chen Baobao in Zigong. It was originally named after peddling along the street with a burden. In the past, Dandan Noodles, who walked the streets in Chengdu, used a copper pot to separate two compartments, one for cooking noodles, and the other for stewing chicken or hooves. At present, most of Dandan Noodles in Chongqing, Chengdu, Zigong and other places have changed to store management, but they still maintain their original characteristics, especially Dandan Noodles in Chengdu.

Dragon wonton soup was founded in the 1940s. At that time, Zhang Guangwu of Chunxi Road "Dense Flower Tea House" and other guys discussed setting up a joint venture wonton soup shop. When choosing the name of the shop, it was called "Dragon wonton soup", which also means "dragon and phoenix are auspicious". The main features of Longwonton soup are: thin skin, tender stuffing and fresh soup. The parchment is made of super flour with a little ingredients, which is kneaded slowly and rolled into a translucent shape of "as thin as paper and as thin as silk". The meat stuffing is tender and smooth, mellow and delicious. The original soup of Longwonton soup is made from several parts of chicken, duck and pig, which are stewed and simmered. The original soup is white, thick and fragrant.

Zhong Shaobai, the founder of 8 Zhong Dumplings, whose original name was "Xiesenmao", began to put up the signboard of "Lizhixiang Zhong Dumplings" in 193 1 year. The main difference between bell dumplings and northern dumplings is that they are filled with pork, without other fresh vegetables, and are served with special red oil, which is slightly sweet and salty, spicy and unique in flavor. Zhong dumplings have the characteristics of thin skin (only 50g for 10 dumplings), fine ingredients (fine flour, selected pork with tendons removed and skins peeled), tender stuffing (temperature and moisture should be well controlled during processing, and the meat stuffing should be tender and turned into slag) and fresh taste (all auxiliary materials, red oil and original soup).

9 Han Baozi Chengdu famous snack Han Baozi has a history of more than 80 years since its establishment. 19 14 In 2004, Wenjiang native Han Yulong opened the "Yulongyuan Noodle Shop" in Nandajin Street, Chengdu, and gained a firm foothold in Chengdu because of the delicious taste of its steamed buns. After the death of Han Yulong, his son Han Wenhua took over the business. He carefully explored and practiced the method of steamed buns, and created varieties such as "South Shrimp Steamed Bun", "Ham Steamed Bun" and "Fresh Meat Steamed Bun", which became an instant hit in Chengdu's food and beverage industry and spread like wildfire. Later, Han Wenhua simply specialized in steamed buns and changed its store name to "Han Steamed Buns", and the business became more and more prosperous. From before liberation to now, Korean steamed buns have enjoyed an enduring reputation in Chengdu, Sichuan and even the whole country.

10 bean jelly was founded in Nanchong in the late Qing Dynasty. Xie Tianlu, the founder, set up a shed at Nanchong Ferry to sell bean jelly. His bean jelly was tender and refreshing, and the seasoning was spicy and spicy. He gradually sold his fame. Xie Jia monopolized bean jelly from generation to generation, and then officially set up a bean jelly shop in northern Sichuan. Now it has spread all over the province and become a famous snack.

Three: Huangshan famous snacks:

1. Hibiscus cake: Hibiscus cake is made of fine glutinous rice flour, sliced into rice cakes, fried, and refined by mixing white sugar and maltose. Among them, soaking glutinous rice and fried cake slices are very complicated and highly technical, so only a few manufacturers can produce this kind of cake. Huizhou has the custom of entertaining distinguished guests with hibiscus cakes around the Lunar New Year.

2. Mung bean pocket: Huizhou-style snacks. Pre-germinate mung beans. When the skin is broken and the buds are exposed, mix with wheat flour, add salt and water to make a paste, scoop it into the hoop on the spatula, and slowly dive into the boiling oil pan. After it is bonded into pieces, pick up the hoop, remove the spatula and fry it until it is dark yellow and green. Mung beans are crispy with rosin and have a unique taste.

3. Huizhou Champion Rice: Champion Rice, also known as Jujube Rice, is said to be a dish eaten by Liu Ruozai, the champion of the Ming Dynasty.

Method: (1) Wash glutinous rice, steam it with water, take it out, add 90 grams of white sugar and a little lard, stir well, and remove the core of candied dates for later use. (2) Use 1 large bowl to spread lard, put lotus seeds in the middle of the bowl, add seedless dates, put glutinous rice around the lotus seeds, and steam them in a cage for later use. (3) Dig a small hole in the water chestnut and fill it with jade hearts, steam it in a cage, take out the jujube rice and buckle it upside down in the middle of the big plate, code the cooked water chestnut around the jujube rice, press 1 cherry on each jade, and code 1 around the water chestnut. (4) Bring the wok to a boil with water and sugar, skim off the floating foam, thicken it with raw flour, add some lard and burn it on the jujube rice.

Features: bright color, rich nutrition, sweet and delicious.

4. Shexian Tofu Brain: Tofu Brain is a traditional snack in Shexian County, Anhui Province. It is said that in the Ming Dynasty, it was famous for its fresh and delicious taste, milky white soup and low price.

Method: (1) Take a pot 1 filled with 70% or 80% cold water, put about 500g pork belly 1 block, 1 small bag of shrimp (about 50g), and cook until the meat is cooked. When the oil juice and shrimp juice overflow and dissolve into the water, add a small amount of high-quality mung bean vermicelli and colorless soy sauce. (2) Choose tender tofu, wrap it with gauze to squeeze out the water, then untie it, then scoop 1 spoon into a bowl filled with refined white flour (the flour should be dented and patted lightly), and add a small amount of fine minced meat (pork belly cooked thoroughly in vermicelli soup the day before). Then the end bowl is gently rotated and shaken, and the flour is evenly wrapped outside, and it is rolled into a ping-pong shape. The bowl is tilted by the side of the pot, and the meatballs are rolled into the soup pot, cooked and floated. (You can't knead it with your palm or take it with your fingers, so as to avoid deformation, destroy the loose structure, hinder the uniform infiltration of juice flavor and reduce the quality).

Features: soft and delicious, the soup is delicious, the flavor is unique, and it is easy to digest and absorb. Because the tofu balls are tender, they are named tofu brain pulp.

5. Ge Fen Mariko: The mountainous area of Huizhou is rich in Pueraria lobata, which is cool and sweet. Pueraria lobata squeezed and washed into powder named Ge Fen, also known as famous mountain powder, which is often used by Huizhou folks to make snacks.

Ge Fen Mariko is made of pig fat and sugar into a spherical stuffing, which is first rolled with a layer of Ge Fen for three or four times, then put in a cage and steamed until the skin is black and shiny with small bubbles. This dumpling is flexible and strong in texture, sweet in taste, and has the effect of clearing heart and improving eyesight.

6. Fire-baked tofu: Fire-baked tofu is a specialty in Tunxi District and Xiuning County of Huangshan City.

Specific production method: cut the old tofu into cubes, put it on a rack for fermentation, then bake it on charcoal fire, bake both sides into sallow, and eat it with baking. When eating, spread hot sauce, sesame oil and other condiments on the tofu to make it more delicious.

7. Baolusong: Baolusong is a famous snack. It is made of mountain bud reed as the main raw material.

The mountain bud reed is a kind of corn planted in the mountains, with a growth period of about 140 days. It is sweet and clear in taste and high in nutrients. Grinding wild corn into fine powder, sieving with a fine powder basket to remove the cortex, stirring with water and boiling into paste, cooling and solidifying, planing into thin slices with a special bow, and then drying the thin slices on a bamboo plaque. When eating, put the thin slices into boiling oil and fry them, and then they can be picked up after stretching, swelling and floating. Bud reed pine is fragrant and crisp, so it is suitable for tea and table food.

8. Huizhou wrapped dumplings: folk snacks. Rice dumplings are found all over the country, but they have a unique flavor, and they are different in wrapping method, shape and content.

Huizhou wrapped dumplings are mostly pillow dumplings. Grow up fat, two ropes, four horns, shaped like a pillow. There are many kinds of dumplings, such as meat dumplings, ribs dumplings, jujube dumplings, red bean dumplings, and so on. What is worth mentioning is "Grey Juice Zongzi", which is first wrapped with plant ash filtered water mixed with glutinous rice. Because of its strong alkalinity and viscosity, it is particularly delicious and soft to eat and convenient for short-term storage, so it is favored by diners.

9. Weighing sugar: Huizhou pastry name. This is a distinctive caramel product, which is shaped like a large scale tube cut off one by one, so it is called "weighing sugar".

Weighing sugar is wrapped in white sesame or black sesame with caramel, and there is a white sugar center inside, which is made of white sugar mixed with sesame powder and rice flour. If it is kneaded more finely (such as a pen holder), it will become "a fragrant product". Its characteristics are crisp, non-sticky, sweet and palatable, suitable for all ages.

10. Tunxi Drunken Crab: This is a traditional snack in Tunxi. Since the Opium War, it has been well-known that many vendors in neighboring provinces, cities and Zhejiang sell it in whole barrels, and some of them are bought as gifts for relatives and friends.

Raw material formula: 8 garlic cloves of live crabs (smashed), 8 ginger cloves, 25g rock sugar, 40g pepper salt, 40g soy sauce, 600g Huizhou sealed wine, 400g sorghum wine10g.

Production method: wash the crab, drain the water, uncover the umbilical bottom to discharge the dirt, add a little pepper and salt to close it, then break off the tip of the crab claw, insert the umbilical cover from the upper part of the umbilical cover and nail it so as not to open it, put it into the jar, and after it is full, put it in a cross shape with two small bamboo pieces on the surface to block the crab. Then pour in soy sauce (put 400g in cold weather, which can be increased to 600g in September of the lunar calendar), Huizhou altar-sealing wine (now changed to Huangshan glutinous rice sweet wine), ginger, garlic cloves, rock sugar and sorghum wine, seal it with oil paper and tie it tightly, and you can open the altar one week later.

Product features: the color is bluish and yellowish, fresh and sweet, and the wine is particularly strong. If the altar is not opened, it can be stored for 2 months, but it cannot be stored after the altar is opened.

Xiamen famous snacks ~

Spring rolls-Xiamen used to call them "pancakes". According to legend, Cai Fuyi, a Tongan man in the Ming Dynasty, and the military affairs of Yungui and Huguang, the governor, often read official documents all day, and were too busy to eat. Mrs. Cai was worried that her husband would be hungry for a long time, so she came up with a way: wrap the dishes in dough, and let Mr. Cai write with his right hand and eat with his left hand, which is very convenient. Xiamen pancakes are mainly made of bamboo shoots, peas, bean sprouts, vermicelli, dried bean curd, fish, shrimps, diced meat, oysters, carrots, etc. As for all kinds of seasonings, we should mix them appropriately, but we attach great importance to seasoning with dried flat fish, which tastes crisp, tender and delicious.

Oil onion fruit-Mid-Autumn Festival is commonly known as "July and a half", and there is an old folk custom of worshipping ancestors with salted fruit. Legend has it that when a family was steaming this kind of offering, the child opened the steamer cover and saw that the salted fruit was half-cooked, thinking it was "white and tasteless", so he poured a bowl of meat dishes into the fruit. After being discovered by adults, it was "steamed with raw rice". But it tastes good. As a result, people competed to imitate it, and after evolution, it changed from salted onion fruit to oily onion fruit. The method is as follows: shredded pork, diced long pepper, fried and crushed flat fish or shrimp skin, rice sauce, white sugar, sweet potato powder, scallion, spiced powder and salt are made into balls, and rice slurry is put into a bowl for cooking. When eating, you should cut it open and put some sand tea sauce, orange juice, garlic paste and radish acid to taste flexible and fragrant, which is delicious.

Frozen bamboo shoots-It is a common name "bamboo shoots" growing in beach mud, which looks like earthworms on land. It is crushed, washed and boiled, and then put into a small wine cup with gelatinous soup, cooled and frozen into small round pieces. When eating, use soy sauce, balsamic vinegar, Chili sauce, peanut butter, mustard, and garlic as ingredients. Zhou Lianggong, a native of Henan, once praised this ugly but delicious "bamboo shoot" in his book Min Xiao Ji when he was an official in Fujian in the early Qing Dynasty.

Oyster frying-Oyster frying uses the top-grade oyster "Zhuhao" as the main raw material, mixes the eggs, sweet potato powder and chopped garlic evenly, and then uses a proper amount of lard to fry in the pot until both sides are crisp and yellow. When eating, garlic paste, sand tea sauce, coriander, etc. are used as ingredients to achieve crispy, delicate and delicious effects. Barbecued Dumplings-Dumplings are found everywhere, but Xiamen has a unique flavor. It is made of glutinous rice, pork, mushrooms, dried shrimps and chestnuts, which are mixed with oil, wrapped in bamboo leaves and stewed in soup. When eaten, it is served with sand tea sauce, which is not greasy and delicious.

Leek box-Leek box is made of flour mixed with lard, stuffed with pork leg, shrimp, flat fish, water chestnut, leek and mushrooms, wrapped into cakes like small boxes, and the edges are kneaded into waves and fried in an oil pan. The stuffing is delicious and the skin is crispy.

Fried noodles-a unique dish in Xiamen, was created by the original "Quanfulou" and "Shuangquan Restaurant". The cooking method is to fry the superior noodle in a 70% hot oil pan until it is reddish yellow, then remove the grease with boiling water for later use, take lean meat, winter bamboo shoots and mushrooms as ingredients, cut into shreds and fry, and add Shaoxing wine to flat fish and shrimp, and then stir-fry the fried noodle with ingredients. When eating, use sand tea sauce and red hot sauce as seasoning.

Taro bag-taro bag is a snack in summer and autumn. Peeling, cleaning and mashing areca taro into raw taro paste, adding a small amount of starch and refined salt, stirring evenly, coating a layer of oil on the inner wall of the bowl, adding shredded stuffing such as pork, shrimps, mushrooms, winter bamboo shoots and water chestnuts prepared in advance, and covering with a layer of taro paste. Gently reverse the buckle and take it out and steam it in a steamer. It tastes better when served with Chili, mustard, sand tea sauce, etc.

Fried five spices-lean meat is served with shallots, flat fish, water chestnut, duck eggs, monosodium glutamate, superior soy sauce, sugar and five spices powder. Stir well, roll with bean bag and fry in oil pan until cooked. Cut into small pieces and serve with sand tea sauce. Seasonings such as red hot sauce, mustard, radish acid, coriander and sweet sauce are more delicious.

Peanut soup-Xiamen peanut soup is a kind of peanut soup, which is characterized by removing defective grains, soaking in boiling water, removing the film, adding water, and boiling in a casserole with slow fire. Only when the peanuts are ripe can sugar be put in, and then continue to boil until the peanuts are rotten. At this time, peanuts split in two, floating on the water, rotten but insoluble, juice soluble but water not turbid, oil not greasy, fragrant. Xiamen's "Huangzehe Peanut Soup" is a representative variety of Xiamen Peanut Soup, which is well-known in Hong Kong, Macao, Taiwan and Southeast Asia.

Noodle paste-Noodle paste is made of delicious seafood such as shrimp, oyster, razor clam and mussel, and boiled with noodle paste. When cooking, you should master the heat, so as to paste without chaos and paste clearly. In the batter, besides seafood, duck's blood or pig's blood can be added, or a bunch of pig's large intestine can be put into the batter for stewing, so that the oil can be blended into it, and the large intestine is cooked, and then fried dough sticks, fried chopped green onion and minced pepper can be used as seasoning to make the smell stronger.

Fried jujube

The famous ancient snack in Tongan, Xiamen is one of the three treasures in Tongan (horseshoe crisp, sealed meat and fried dates).

Practice: raw materials are divided into skin and stuffing. The skin is generally good sweet potatoes, and the rice is ground (ground) into powder. The stuffing is generally peanuts, peas and sesame seeds, and vegetables can also be used. Wrap the stuffing in the skin and fry it in a boiling oil pan. It tastes good.

Wanzaiguo

Xiamen Tongan traditional snacks.

Practice: The main raw material is hard rice. Put the soaked rice in a stone mill and grind it into pulp, and add seasonings such as meat paste and oil onion, and then steam it.

Horseshoe Crisp

Xiamen Tongan traditional specialty is popular in Tongan. Flour leather and sesame oil are used as incense offerings, so it is commonly known as sweet cake.

Practice: Using refined flour, sugar, refined oil, maltose, peanut kernels and white sesame seeds, it is divided into three production processes: peeling, crisp and stuffing.

Sweet potato powder fruit

Xiamen Tongan traditional snacks are popular in Xindian Town, Tongan.

Practice: cook porridge with rice, mix with sweet potato powder, put it in a stone mortar, knead the rice and sweet potato powder together, then add water, thicken it, then fry it in an iron pan into thin pancake skins, cut it into two centimeters wide vermicelli, and cool it in a "dare pot". When cooking, add enough lard, add seafood such as Shanghai oyster, cuttlefish and shrimp, and sprinkle some chopped green onion or celery on the surface.

Seal meat

Xiamen Tongan traditional snacks.

Practice: Cut the pork (front leg meat) into cubes, about 2 kg, wrap it with square gauze, put it in a clean iron pot, pour cooked lard, heat it, put the whole pork in the pot and stir-fry, add soy sauce, white sugar, monosodium glutamate, rice wine, star anise spice, etc., and then add seasonings such as mushrooms, chestnuts, shrimps and dried trenches, and stew it in the pot for two and a half hours.

Jinshi taro

The betel nut taro, praised by Tongan Tingxi, has a long-standing reputation. It has the reputation of "praising the beauty of Jinshi".

Ganzhe

Sugar cane in Tianyang Village, Datong Town, Tongan has a long-standing reputation. Due to the soil and climate in Tianyang village, the sugarcane planted is sweet and full of flavor.

lancelet

Xiamen Tongan district specialty. This fish has no head, no fins, no scales, no spinal roots, and even no senses such as eyes, ears and nose. The heart is a beating abdominal blood vessel, with colorless blood and translucent body. Except for the mouth and throat, it is a rectum and anus, and its structure is relatively simple.

fishskin peanut

Xiamen Tongan is one of the famous specialties, so it is named because its skin is covered with fish.

Practice: It is made by mixing and baking peanut kernel, cake powder, white sugar and refined white flour. It has a unique style of fragrant crisp sugar, salty and sweet.

Roasted meat dumplings

Xiamen Tongan traditional snacks.

Practice: the above-mentioned glutinous rice, mushrooms, shrimps, chestnuts, pork (or chicken) are the main ingredients, and they are carefully cooked. It tastes sweet, oily and not greasy, and its color is yellow and shiny, and it is more delicious with spices such as sand tea sauce, garlic velvet, hot sauce and turnip.

Tieguanyin

Xiamen Tongan famous tea. The most famous treasure in oolong tea. Its rope is round and knotted, full-bodied, resistant to brewing, the soup is golden in color, bright and bright, fragrant and rich, mellow in taste, slightly bitter at the entrance and then sweet, with a little honey flavor. It is the best tea in the beginning and enjoys a good reputation at home and abroad.

the orange cake

Tongan traditional food. The appearance is smooth as jade, moist and delicate. The entrance is soft and chewy, fragrant and refreshing. Products sell well all over the world, becoming famous at home and abroad.

Longyan

Tongan is a specialty. There are many kinds of flavors, which have the characteristics of large grain, thin skin, rich juice and delicious taste. Longan was once a tribute to the emperor.

Huang Jingui

Xiamen Tongan famous tea, also known as Huang, is a precious variety of oolong tea, which has won the top quality tea in China. Huang Jingui has the characteristics of early germination, early harvest, early market, thin and yellow appearance, fragrant, mellow and fresh meat, which makes it a treasure in oolong tea.

Rice wine

Xiamen Tongan traditional famous wine is produced in Zhuba Distillery. Pure and sweet shilong spring water, high-quality grain and distiller's yeast are selected for brewing. The technology is primitive and simple, and three series 10 kinds of wine are brewed, including rice wine, old wine with heavy vat and longan tonic wine. Among them, Zhuba 38-degree rice wine was taken to the Bordeaux laboratory in France for testing, and all the indicators of rice wine were found to be excellent.

Indonesia flavor snacks

The most distinctive Southeast Asian cuisine of Zhuba Overseas Chinese Farm in Tongan, Xiamen. The most common ones are yellow rice, curry chicken, oyster slices, vegetable soup, Indonesian kebabs, Indonesian spring rolls, shredded fish with beautiful fruit, Kaduoduoduo, potato meatballs, tofu meatballs, sweet and sour beef, coconut city beef, Bandung vermicelli, Badong beef, bitter gourd meatballs, Hainan boiled chicken, Soto beef soup and so on. Each style has a strong Southeast Asian banana wind and coconut sea style, which provokes guests' taste buds harshly.

Baiwei fruit wine

Produced in Baiwei Fruit Wine Village, Zhuba, Tongan, Xiamen. The winery employs Mr. Gé rard Gaolin, a famous wine-making expert, as the chief technician, and at the same time introduces a full set of alcohol generating equipment and vinegar processing equipment. Produce high-quality fruit wine and fruit vinegar series products. Some of these products have been tested by the relevant French departments, fully reaching the standards of similar products in France, and have been registered. Zhuba Baiwei Fruit Wine dedicates high-taste French food culture to tourists.

moat

Trench's book is called Oyster. It is rich in nutrition and delicious. Dry meat contains 45-75% protein, 7- 1 1% fat, 19-38% sugar and various vitamins, and is known as "milk in the sea". Tonganhao is mainly produced in Yangtang, Daleng Town.

Haozaijian

The most hometown snacks in Tongan, Xiamen. The main raw materials are leek, oyster, sweet potato powder and oil, which can be fried in a pot.