Red taro and potato powder are used as skins, and meat, mushrooms and winter bamboo shoots are used as fillings for steaming. Delicious, smooth and soft, suitable for both hot and cold.

Yongdingcai-xia yang Beef Ball

There is a saying in Xiayang Town, Yongding, a famous hometown of overseas Chinese (watch Chuxi Tulou, watch Tiger and Leopard Villa, wash the hot springs in the hometown of overseas Chinese and taste foreign meatballs). There are too many delicious foods in xia yang, such as mouse pads, horsehead rings and braised dog meat. The most famous is xia yang beef balls. The famous Xiayang Beef Ball ranks among Hakka cuisines with its unique flavor of flexibility, looseness and fragrance, which can be described as a must in western Fujian!

Yongding gourmet-bojiban

Also known as "rolling hairpin", the rice is soaked and ground into rice slurry, scooped into a circular dustpan with a diameter of about 30 cm, shaken left and right to make the rice slurry uniform, and then steamed in a pot with high fire. After about five minutes, peel off the thin layer of steamed rice paste, add the fried stuffing such as shredded pork, leek, bean sprouts, fresh bamboo shoots, shrimp skin, mushrooms, etc., and roll it into a tube, similar to fried dough sticks. The dustpan is exquisite and delicious, and you can't get tired of eating more.