Sanming is a new industrial city, a national health city, a garden city and an excellent tourist city in China. Sanming has beautiful mountains and rivers and unique scenery. There are Taining Ancient City, the world's number one reclining Buddha, Shaxian Snacks, Ninghua Swan Cave, Youxi Jiufu Mountain, Jianning Jinchang Mountain, Minjiang River Source, etc. You can enjoy this eco-city even more if you walk one way and eat one side.

1. Yifu Noodles in Ninghua

Yifu Noodles were created by Yi Bingshou, a calligrapher in the Qing Dynasty in Ninghua County, when he was the magistrate in Yangzhou.

2. Dried voles in Ninghua

Dried voles in Ninghua are actually dried voles, which are processed by artificially captured voles.

3. Ninghua leek bag

Ninghua leek bag, also known as "rice steamed stuffed bun", is a creation of Hakka people imitating northern dumplings. Chinese chives are packed with stuffing, which is generally not used in southerners' eating dishes. Only pasta has an indissoluble bond with stuffing. Stuffing with stuffing is a pioneering work of Central Plains people.

4. Ninghua sashimi

Sashimi is preceded by the word Ninghua, relying on local ingredients and technology.

5. Fried bean curd in Jiangle

"Fried bean curd" is an indispensable and important task in preparing new year goods for the Spring Festival in the countryside.

6. Mash the bean curd in Le Da Juan

, mix in diced radish, lean meat, bamboo shoots and other raw materials, add appropriate amount of sweet potato powder, steam it in a cage, cut it into pieces and put it on a plate, then pour soy sauce, sesame oil and sprinkle with a little chopped green onion. Its taste is delicious.

7. Make Lelei tea

mainly ordinary tea, add rice, sesame seeds, soybeans, peanuts, salt and orange peel, and sometimes add some herbal medicines, put it in a special big bowl, and beat it with a long wooden stick, and it will make a "rumbling" sound. The prepared tea is mellow and fragrant. After drinking a few mouthfuls after a meal, you will feel greasy and tired. It is refreshing to drink tea in the hot summer.

8. Xiamao taro bag

Xiamao taro bag is unique and famous far and wide, which is related to the fertile land, mild climate, abundant water and tender taro produced in Xiamao.

9. Hakka taro dumplings

Hakka autumn dumplings are very resistant to cooking and storage. Cooked Keqiu Bao can't be eaten, but it tastes more flexible and delicious the next day.

1. Minxi Dried Meat

Minxi Dried Meat is a Hakka-style food with a long history and a reputation of more than 5 years.

11. Nanxia loach dried powder

Authentic Nanxia loach dried powder pays attention to tenderness, fragrance, softness, smoothness and freshness. No wonder its reputation is far-reaching.

12. Jianning huanghuali

13. Jasper roll

Rice and leek are used as raw materials, which are mixed and ground, branded into pancakes with oil, wrapped in stuffing such as mushrooms, bacon, shredded bamboo shoots and dried bean curd, and fried into a tube shape, which is soft and smooth, with good color, smell and taste. Folk use the beautiful phrase "spring lady receives picture scroll" to describe the beauty of jasper scroll.

14, Changhua meatballs

Choose sweet potato powder, top-grade pork, mushrooms, egg yolk, winter shrimp, bamboo shoots with onions and cinnamon spices. After cooking and steaming, it is a semi-finished product with moist and elastic round skin. Fry in a tepid oil pan for a few minutes, then pick up the sweet sauce made of glutinous rice, peanuts, sesame seeds and sugar, and add the best soy sauce at the bottom of the pot. It tastes crispy and fragrant, and tastes delicious.

15. Clean tofu skin

Clean tofu skin has the characteristics of fragrance, alcohol, sweetness, toughness, instant cooking, no paste after long cooking and convenient eating.

16. Prunus persica

The fruit is large, with a single fruit weight of 3-5g; The fruit is spherical, containing 13% soluble solids, and the quality is excellent;

17. Yongxian Chicken

Yongxian Chicken is a unique specialty in Datian County. After slaughtering the young farm chickens that have been castrated and raised for more than one year, they are cooked in clear water and cut into large pieces. With a bowl of home-made red wine as a seasoning, the skin is crisp and tender, and the color is golden, and the wine smells fragrant, which makes you feel the peasant style of "eating meat in large pieces and drinking in large bowls".