What are the delicious Hakka dishes in Longyan

As we all know, Longyan has a lot of tourist attractions as well as natural ecology, and many people will go there to play. But Longyan is more famous for the Hakka culture of the Hakka people such as Yongding Tulou. Many people will go to Longyan to experience the Hakka culture and taste the Hakka cuisine. So what are the best Hakka dishes in Longyan? This issue of Longyan culture for you to introduce. When you go to Longyan, don't forget to taste it.

Hakka Whacking Round

It is also called Bo round, that is, meat round, the main varieties are pork round, beef round, beef tendon round, fish round, shrimp round, chicken round and so on. Hakka whack round taste pure, both toughness and crisp, both chewy and not hit the slag, people describe the whack round elasticity is often said to be "down on the table jump three jumps". Among them, Yongding's Beef Round and Xiayang's Beef Tendon Round are praised for their delicious flavor. Meat round is a regular dish, banquets are indispensable, mainly to take the word "round" means "reunion" and "complete" meaning.

Shanghang Fish White

Shanghang Fish White is a specialty of Shanghang County, also known as burnt fish white. It is made of fish meat and fat meat, with groundnut powder, fresh water chestnuts and green onion. With both color and aroma, it is a unique and wonderful delicacy.

Shabu Shabu Shabu

Shabu Shabu is a unique hot pot eating method for western Minnesotans, which is to put slices of meat, fish and other slices into a pot of boiled water mixed with rice wine and then eat them, with the following two main types:

Shabu Shabu Beef Shabu Shabu Beef Shabu is to take the peak of the cow's tongue, the 100-leaf tripe, the crown of the cow's heart, the tip of the cow's tripe, cow's tenderloin, cow's bee's belly, the heart of the cow's tube, cow's loin, the grass maw wall and other nine kinds of meat and put it into the pot to shabu shabu to eat, which is also called shabu shabu. The "nine door head" is a metaphor for the nine roles of Dan, Hua, and Chou, which are the most important roles in a Han opera.

Shabu shabu pork wine is usually shabu shabu pork liver, heart, loin, vermicelli, tongue, and tender meat from the side of the kebab.

The shabu shabu meat is cut into flowers, slices, strips, and chunks, and then water mixed with rice wine is boiled in a pot or kettle, and spicy potatoes (a kind of herb that removes dampness and regulates the flow of qi), ginger, and vine roots are added to the water and boiled, and then the shabu shabu meat is eaten. The flavor is not only fresh and crisp, but also refreshing.

Sibao Yang Tofu

When you come to Liancheng County in western Fujian Province, you must try the local Sibao Yang Tofu, which is a Hakka specialty in western Fujian Province. This dish uses local specialty tofu as raw material. Lean pork and tender beef are chopped into a meat sauce by adding a few red mushrooms, shiitake mushrooms, and scallions, etc., and the doughy meat filling is stuffed into a square-inch block of tofu. Place the tofu, meat side up, in a pot with chicken broth and edamame beans and simmer over moderate heat. Sprinkle with pepper and chopped green onion, and wait until all the broth has been absorbed by the tofu, then it's ready to be served. In the plate of the tofu seems to shake like moving, it is called "ripple tofu".

Tingzhou Hetian Chicken

As the saying goes, "If you don't eat Hetian chicken, you are not in Changting".

Changting is the hometown of Tingzhou, the white chopped river chicken is the most famous dish in Tingzhou, known as "the first big dish in Tingzhou". According to the Chinese Cookbook, "Hetian Chicken originated in Hetian Town, Changting County, Fujian Province". According to folklore, Hetian chicken was sent to Chang'an during the reign of Emperor Kaiyuan of the Tang Dynasty, and was listed as the hero of the cockfight, winning every time.

Changting folk cooking Hetian chicken in a variety of ways, there are crispy chicken, oil chicken, white dew chicken, eight treasures chicken, salt wine chicken. Among them, the most famous Hetian chicken with ginger and white chopping has always been listed as the top of the Hakka cuisine in western Fujian. Hetian chicken has become a delicacy for people in Changting's cities and villages to show their respect to guests. The people of Tingzhou must have this dish in their feasts during festivals and celebrations, or else they will not show off. Guests from home and abroad are also sure to savor this dish.

Duanmu Bao Cake

According to legend, during the reign of Emperor Guangxu of the Qing Dynasty, Changting had a child prodigy, Duan Linxue, who could write poetry at the age of 10, and was admitted as a scholar at the age of 13. His family was very poor. One year during the Lantern Festival, the aroma of rolled cakes on the street made Duan Linxue want to eat them. His mother, Hu, bought a few burrito skins and wrapped some green onions and garlic to satisfy his craving. He asked, "What is this dish?" Hu replied, "Handkerchiefs wrapped in 'la chai'." As an adult, Duan Linxue remembered the past, and then wrote a poem: "family reunion over the Lantern Festival, every household all the spring rolls package, remembering my milk age poor day, laughingly asked the handkerchief what package."

Hakka tea

Ring tea is the Hakka people's special drink, its production and flavor is unique.

"Ring" tea utensils are ring hold and bowl, the basic ingredients are tea, rice, sesame, soybeans, peanuts, salt and orange peel, and sometimes add some herbs. Raw materials into the bowl into a paste tea mud, punch into the boiling water, sprinkle some broken onions will be good. This drink is not only thirst quenching, but also hunger.

In the local area, almost all the food can be added to the tea, beans, rice, peanuts, vermicelli, dried fruits, mushrooms, bamboo shoots, meat, sesame seeds, rice flowers and so on are good raw materials for tea. The Hakka people are very hospitable, and they often eat tea with the guests, and the more the guests eat, the happier the hosts are.

Tingzhou Lantern Cake

Tingzhou Lantern Cake is named for its resemblance to the ancient flat round soybean oil lantern. It is made by soaking rice and soybeans, grinding them into rice paste, mixing them with fine salt, monosodium glutamate (MSG) and chopped green onion, and then scooping them into a special round spoon and sinking them into a boiling oil pot. The rice paste in the boiling oil quickly expanded into a round ball, quickly cooked to the bottom of the golden yellow when you can, crispy in the mouth, because of its rapid expansion process as magic, also known as "magic cake".