Longyan’s local specialties (1) Liancheng Dried Sweet Potatoes were famous both at home and abroad as early as two to three hundred years ago and became a tribute in the Qing Dynasty. The imperial chef of the Qing Dynasty once made the dried red sweet potatoes from Liancheng into a top-notch snack at the palace banquet, which was as golden as a piece and won the love of "Lafayette" and the Empress Dowager Cixi. Liancheng Dried Red Sweet Potatoes are made from locally grown red sweet potatoes without adding any pigments to maintain their natural quality. They are bright red in color, sweet in taste, soft and tough in texture, and rich in nutrients. It is a food popular among young and old, and is also a good gift for relatives and friends. Food for guests. It is made from local red sweet potatoes, which are steamed, peeled, pressed and baked. It has a yellow-to-red color, a sweet and fragrant taste, a soft and chewy texture, and is rich in glucose and vitamins A and B. The product sells well in Southeast Asia and North America. America and other countries. (2) Changting Dried Tofu has a long history. It is said that it was mass-produced as early as the Ming Dynasty. Changting Five-Spice Dried Tofu is made from high-quality soybeans and an appropriate amount of licorice, fennel, cinnamon, cloves, coriander, sugar, soy sauce, salt and medicinal materials, and goes through more than a dozen large and small processes. The product is square in shape, brown in color, and translucent. It has four flavors of fragrant, sweet, salty, and sweet. It is evocative. It is sauce-colored and translucent. It is flexible, salty and sweet, and has an extremely sweet aroma. It is finely made and has a unique flavor. It is exported to Hong Kong. , Thailand, Singapore, Indonesia and other countries and regions. (3) Yongding dried vegetables Yongding dried vegetables have a history of more than 400 years, and there are two varieties: dried beets and dried sauerkraut. Dried beets are dark and shiny in color, and taste sweet and delicious. When making, first wash the fresh mustard greens and dry them in the sun for 1 to 2 days. When the leaves are soft, use a steamer to fumigate them, steam them and then dry them again, several times. Dried sauerkraut is yellow-brown in color and tastes sour and sweet. When making it, first wash the fresh mustard greens, dry them in the sun, chop them into pieces, add salt and rub them, then put them in an urn to ferment and sour. After a week or so, take them out, stew them and dry them in the sun, then use a steamer to fumigate them, then dry them in the sun, and steam and dry them for two days. Collect after more than one time. (4) Wuping dried pig gallbladder Wuping dried pig gallbladder has a history of more than 100 years. Its production requires seven processes: washing, ingredients, pickling, drying, flattening, shaping, and inspection. First, the pig's liver and gallbladder are soaked in sauce, seasoned with an appropriate amount of white wine, five spices and other ingredients, and then grilled over warm charcoal fire. The dried pig bile made in this way is purple-brown in color, fragrant and slightly sweet, and has the functions of promoting body fluids, strengthening the stomach, cooling and detoxifying, and is very popular among overseas Chinese. (5) Shanghang Dried Radish Shanghang Dried Radish has a history of more than 500 years. Its production is usually carried out before and after the winter solstice, and goes through three processes of "drying, pickling and hiding". First put the radish into a large wooden barrel, add a layer of salt to a layer of radish, press it with stones or other heavy objects, take it out to dry after a week, then filter and boil the salt water in the barrel, pour it into the dried radish and rinse it Soak, then take out and dry in the sun, wait until it turns golden brown, put it into an urn, tamp it, seal it and store it. The dried radish processed in this way is golden in color, has tender skin and crispy meat, and is sweet and fragrant. (6) Zhangping dried bamboo shoots, commonly known as "Fujian bamboo shoots", are golden in color, translucent, with wide slices and short joints, thick, tender and crispy meat, and are popular at home and abroad. Since a long time ago, "Fujian bamboo shoots" have been listed as one of the ten plain things and the delicacy of the hundred flavors. In traditional cooking techniques, Fujian bamboo shoots are a well-known condiment. (7) Xinluo dried rice noodles, especially Suban rice noodles, are made from high-quality rice and refined by traditional handcrafts. White in color and tough in texture, it will be cooked as soon as it is cooked, will not become mushy for a long time, is smooth and delicious. The famous Longyan Clear Soup Noodles in Fujian are mainly made of Su Shi fresh rice noodles. (8) Liancheng white duck has been listed as a tribute as early as the Daoguang period of the Qing Dynasty. It can not only be used as a meal, but also has medicinal values ??such as clearing heat and detoxifying, relieving phlegm and resuscitation, nourishing yin and kidney, calming the mind and calming the mind, appetizing and strengthening the spleen, etc., so it is known as "The only medicinal duck in the country" has been included in the national livestock and poultry breed resource protection list. According to legend, it is a hybrid between a warbler and a duck. It was continuously selected and bred by duck farmers. It has been breeding and living in Liancheng for more than a hundred years. It has the appearance characteristics of "white feathers, black beak, and black feet". Liancheng white duck has tender meat, delicious taste and low fat content, making it the first choice for modern people's dietary supplements. (9) Liancheng rice paper celebrities and literati, who have always been in Guangdong? Liancheng. Historical records show that during the Jiajing period of the Ming Dynasty, Liancheng people were able to make rice paper from dong grass and elm bark. Liancheng rice paper began to be exported during the Jiaqing period of the Qing Dynasty. Leveraging the rich local bamboo resources and unique craftsmanship, Liancheng rice paper has the advantages of thin and tough paper, white color, and strong water absorption, making it a good material for hardcover printing, reproduction and painting, and decoration of calligraphy and painting. Liancheng Sibao was ranked as one of the four major woodblock printing bases in China during the Ming and Qing Dynasties, and Liancheng rice paper was indispensable. (10) Yongding Tomatoes Yongding tomatoes are gradually domesticated, cultivated and selected under the special climate conditions of Yongding after dozens of generations of persimmon farmers for more than 500 years. A single fruit weighs 150 to 200 grams, is oblate in shape, has few or no seeds; the fruit is bright red in appearance, tender and juicy, and tastes as sweet as stuffing, sweet and refreshing. Persimmon cakes, persimmon wine, persimmon preserves, persimmon sauce and other series of products have been successfully developed. Yasuda Sosuke, Chairman of Japan's Daifuku Industrial Co., Ltd., and Takakane Tachibana, Director of Japan's Changnong Advanced Research Institute and agricultural expert, made a special trip to the Yongding tomato production area for inspection and research. They believe that Yongding tomatoes are of first-class quality and are suitable for making dried persimmons and other series of foods. They are exported to Japan, Taiwan and other places, and will be sold all over the world within three to five years. (11) Salted Crispy Peanuts are a traditional product of Silla District and a famous product of western Fujian. They are famous for their crispness, crispness and fragrance, and are well-known in Southeast Asian countries.

It is made using two traditional processes: "wet melt" and "dry wax", of which "warm melt" is the best. It is made by cooking fresh high-quality peanuts with salt and then slowly roasting them with wet fire. The color is beautiful and the fragrance is fragrant.

It tastes crispy, delicious and salty