Changting dried bean curd:
Changting dried bean curd began in the Kaiyuan period of the Tang Dynasty, with a history of more than 1,2 years. Tofu food is nutritious and suitable for all ages, and has become a delicious dish for our people. "Tofu in China is also very delicious, ranking first in the world." This is the last sentence of "superfluous words" written by Qu Qiubai in Changting prison. Qu Qiubai's praise of tofu is related to his frequent eating of Changting tofu in prison.
The preparation method of Changting tofu is different from other areas. It uses sour pulp as the medium, properly controls the heat when making, and slowly injects the sour pulp into soybean milk with a large ladle to slowly coagulate the bean curd, and then filters and presses it. Therefore, Changting tofu is fresh and delicious, neither sour nor bitter. Various foods made from it, such as Dongpo tofu, stuffed tofu, silver purse, tofu dumplings, raw and full pills, Huizhou pills, etc., have unique flavor and can not be eaten for a long time. The Changting dried bean curd, which ranks first in the eight major projects in western Fujian, is famous at home and abroad for its fine production, exquisite ingredients, unique flavor, delicious taste and delicious taste.
Liancheng dried sweet potato:
Dried sweet potato is found in all counties in western Fujian, but Liancheng dried sweet potato is famous for its unique raw materials and production methods. It is made of sweet potato with red heart cultivated in fields, rivers, Jiele, Daping, Liwu and Hongshan, so it is also called dried sweet potato with red heart. These villages have soft soil, moderate acid and alkali, and suitable climate, which is very suitable for the growth of this red-hearted sweet potato. This kind of dried sweet potato retains its natural color and quality, its color is yellow and red, its taste is fragrant and sweet, its texture is soft and chewy, and it also has high contents of glucose and vitamins A and B.
generally, the whole sweet potato is steamed and peeled, then pressed and baked. After it is made, it can be preserved for several years. It can be used as a snack or cut into small pieces, mixed with flour, eggs and spices, fried and stained with rock sugar powder as a famous banquet dish. Therefore, Liancheng dried sweet potato is really a good gift for friends and relatives.
Minxi Dried Meat:
Minxi Dried Meat is made by dipping lean pork hind legs in flour-made soy sauce, adding clove, fennel, cinnamon, sugar and other ingredients, hanging in a ventilated place to dry for about a week, and then smoking in a curing barn. After being made, it has good color, fragrance and taste, toughness and chewiness, sweet taste and endless taste.
In addition to the dried meat, there are also dried meat floss, which looks pale yellow and loose like light bast, and is fragrant and sweet at the entrance, making it a delicious food with table.
Ninghua dried mice:
Ninghua dried mice are actually dried voles, which are processed by artificially captured voles. According to Ci Hai, "Microvole, Mammalia, Carnivora. Hair is generally dark taupe, and some are sandy yellow. Digging for life is harmful to crops. " Ninghua is a mountainous agricultural county with a wide field, so there are many voles. Every winter is the best time for farmers to catch rats in Ninghua, especially after beginning of winter.
The method of catching mice is simple, and most of them use "bamboo tube mousetrap". Every evening, people carry mousetraps on their backs and use rice or rice as bait to look for rat paths on the ridge and hillside. Whenever they encounter rat paths or rat holes, they put mousetraps on them and wait until the next morning to take them back. Generally, the capture rate is about 3/1, and in case of frosty weather, the capture rate is as high as 5/1 or more. When the rat catching season comes, teenagers still take catching rats as a kind of fun. Therefore, there are more teenagers engaged in ratter.
The processing method of the dried vole is firstly to remove the hair, that is, to steam the captured mouse in a pot with hot water or bake it in hot wood ash. As long as the temperature is well controlled, the hair of the mouse can be completely removed. Followed by laparotomy to remove its intestines and abdomen, washed with water. Finally, smoke and bake with chaff or rice bran until it becomes sauce yellow. Dried voles are not only delicious, but also rich in protein and nutrition. In particular, it has the function of tonifying kidney, and has obvious curative effect on frequent urination or bedwetting in children, so it has certain medicinal value.
Because the local people generally like to eat dried mice, there has always been a saying that "the price of dried pork with mice". When winter comes, people almost regard eating dried mice as a kind of enjoyment. Most cooking methods are accompanied by pork, winter bamboo shoots, garlic, ginger and water wine, which are fried and eaten. Especially those who love to drink, they regard it as a top quality with wine.
Yong 'an dried bamboo shoots:
Yong 'an specialty dried bamboo shoots, also known as "Fujian dried bamboo shoots", "tribute dried bamboo shoots" and "white dried bamboo shoots", are one of the eight largest in western Fujian, enjoying a high reputation at home and abroad. Because of its thick and dense meat, golden color, delicious bamboo shoots and crisp taste, it is really a treasure in dried bamboo shoots and enjoys a high reputation at home and abroad. As early as before liberation, Yong 'an's dried bamboo shoots had been well-known in Jiangsu, Zhejiang, Shanghai and other places, and were regarded as the best gifts for relatives and friends by local people, and they were the main dishes for festivals and festivals. Yong 'an dried bamboo shoots have a long history. According to research, the former site of the "Bamboo Shooting Club" discovered in Gongchuan, Yong 'an City is the earliest bamboo shooting club in China (equivalent to the current bamboo industry guild) with a history of 389 years.
Shanghang dried radish:
Shanghang dried radish was famous as early as the early Ming Dynasty, with a history of more than 5 years.
Shanghang is the main radish producing area in western Fujian. Radishes produced in Shuinan, Zhangtan and Tupu areas near the suburbs are red and white, which are fresh, crisp and sweet. The dried radish processed from this is golden in color, tender in skin and crisp in meat, and sweet in flavor. It can be fried, stewed and fried, or soaked and diluted, and then added with white sugar and sour vinegar as a banquet cold dish. Therefore, historical records record that it "sells well in Fujian and Guangdong".
Dried radish is usually made around the winter solstice, and it has to go through three processes: drying, salting and storing. Pull out the radish, wash it, dry it a little, put it in a big wooden barrel, cover it with a layer of radish and a layer of salt, then press on a big stone, take it out and dry it after one week, rub off the water, and then dry it until the water can't be squeezed out. Then, the salt water in the barrel is filtered and boiled, poured into the dried radish for soaking, rubbed once while it is hot, squeezed out the salt water and dried in the sun. When it turns golden yellow, the dried radish is packed into a clean urn for compaction, sealed with yellow mud and taken out after half a year. In this way, it becomes a unique dried radish in Shanghang. [2]
Wuping dried pork gall:
Wuping dried pork gall is purple and brown in color, fragrant and slightly sweet, and it is a famous dish for banquet cold dishes. It contains a variety of nutrients such as sugars and vitamins, and has the effects of promoting fluid production, invigorating the stomach, cooling and detoxifying. When eating, just steam it, put a layer of sesame oil on it while it is hot, cut it into thin slices and mix a little garlic slices after it is cold, and it will be full of fragrance and charm. Locals often regard it as a good product for entertaining guests and friends and giving gifts to relatives and friends. Hong Kong and Macao compatriots and overseas Chinese especially like this hometown flavor.
Wuping dried pork gall is exquisite in production, lacking in raw materials, with many processes and strong seasonality. It must go through seven processes: washing, batching, pickling, drying, flattening, shaping and inspection. Choose fresh "glutinous rice pig liver" with dark brown color, remove pig bile, soak it in a certain concentration of salt water, add appropriate ingredients such as spiced powder, sorghum wine, star anise, etc. After the bile permeates the liver, take it out and hang it in the sun, and plastic it every 2-3 days. The pig bile made in this way is beautiful in appearance, well-balanced in color, delicious in taste and good in quality. Every year in late autumn and early winter, the weather is sunny, which is a good season to produce dried pig bile.
Yongding Dried Vegetable:
Yongding Dried Vegetable has a history of more than 4 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.
there are two kinds of Yongding dried vegetables: beet dried and pickled cabbage dried. Dried beet is black and shiny, and tastes sweet and delicious. When making, the fresh mustard is washed and dried for 1-2 days until the leaves are soft, then fumigated in a steamer, dried again after steaming, and steamed again after drying, 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 seven times. The dry color of pickled cabbage is yellow and brown, and the taste is sour and sweet. 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, stew and dry it, then fumigate it in a steamer, steam it and dry it in the sun, then steam it again, steam it for more than two times and then collect it.
Yongding dried vegetables are delicious with meat fried, stewed, steamed and boiled.