1. Liancheng Dried Red Sweet Potato

Known as one of the famous "Eight Dried Sweet Potatoes" in western Fujian, Liancheng Dried Red Sweet Potato is bright red in color, sweet in taste, soft and tough in texture, and rich in nutrients. No coloring is added during processing. It is a food suitable for all ages. It is also a good gift for relatives and friends and a delicacy for banquets. As early as two or three hundred years ago, it became famous at home and abroad and became a tribute in the Qing Dynasty. The imperial chef of the Qing Dynasty also dried Liancheng red sweet potatoes and made them into the famous snack at the palace banquets - Jin Ru Pian. Liancheng's dried sweet potatoes are formed by the unique natural conditions, so Liancheng is also known as the "Hometown of Chinese Red Sweet Potatoes". The products are not only sold well all over the country, but also exported to Southeast Asia, North America and other countries and regions. Liancheng's dried sweet potatoes alone have an annual output value of 300 million yuan, which has formed a good "dried sweet potato effect".

2. Liancheng White Duck

The "Liancheng White Duck", also known as "Liancheng White Duck", is listed as one of the national fine livestock breeds by the Ministry of Agriculture and Forestry. "The only medicinal duck in the country". During the Guangxu period, the "Book of Ten Medicines" written in stone by Shanghai Jinzhang Bookstore recorded that it could cure hemoptysis, consumptive tuberculosis and other diseases. It was listed as a "treasure and tribute" during the Daoguang period of the Qing Dynasty. After the founding of the People's Republic of China, it was included in the "Chronicle of Chinese Poultry Breeds". Measured by the Department of Biology of Xiamen University, the Central Laboratory of the Provincial Academy of Agricultural Sciences, and the Fujian Provincial Analysis and Testing Center, it is rich in 17 kinds of amino acids and 10 kinds of trace elements, and has extremely low cholesterol. It has the effects of clearing away heat and detoxifying, nourishing yin and reducing fire, eliminating phlegm and resuscitating the mind, calming the mind and calming the mind, appetizing and strengthening the spleen. It is commonly used among the people as an auxiliary food therapy for measles, hepatitis, tuberculosis, unexplained low-grade fever, high fever, irritability and insomnia. Last year, it was recognized as "the quintessence of ducks" by the China Poultry Association. The duck is not greasy, the soup has a unique flavor, and the meat is delicious. The longer the feeding period, the higher the efficacy.

Liancheng White Ducks are mainly distributed in Chengguan, Beituan, Tangqian and other places. According to legend, it is a cross between a duck and a duck, and has been continuously selected and bred by duck farmers. It has an average weight of 1.25 to 1.5 kilograms and an annual egg production of 220 to 240 eggs. Its appearance features: its bill and webs are greenish-green, its eyeballs are black, and its body feathers are pure white, so it is called Liancheng White Duck. Liancheng is the hometown of white ducks in China.

3. Jiupin Shabu Shabu

Liancheng’s famous traditional hot pot dish, commonly known as "Jiu Mentou Shabu Shabu", originated from the Pengkou River Basin in Liannan. It is said that in the past, there were many boatmen in the Pengkou River Basin. They worked in the water for many years. In order to get rid of moisture, they often boiled Chinese herbal medicines such as fragrans root and duck herb and drank them. Later, a boatman accidentally discovered that it was wonderful to take these herbs and beef stewed in wine, so "Jiumentou" stewed in rice wine gradually spread.

Shabu-shabu Jiu Men Tou uses the nine most essential parts of the cow, namely beef tongue peak, venetian tripe, beef heart crown, beef tripe tip, beef tenderloin, beef tripe, Beef heart, beef loin and tripe wall are made through strict selection of ingredients, fine knife skills, supplemented by condiments, rice wine and several Chinese herbal medicines. This dish is tender and crispy, and the soup is fragrant. It has the effects of strengthening the stomach, nourishing the kidneys, dispelling cold and removing dampness. It is a delicacy that is both medicinal and dietary. Since the meat of nine parts of the cow is eaten, including almost the main essence of the cow, there is also a saying of "eating a cow in one meal".

In the mid-1980s, Li Shanlin, the chef of Liancheng Hotel, improved this dish and adopted the method of boiling mutton in Beijing. At the same time, he put chili, mature vinegar, hawthorn sauce, mustard, and ginger on the table. Sauce, garlic and other condiments are boiled and eaten. Since there are nine kinds of meat, it has nine different colors, red, orange, yellow and white. It is colorful and tastes fresh, sweet, crisp and tender. The ingredients are sour, sweet, bitter, spicy, and astringent, which stimulate the appetite and make people overwhelmed. This dish has been included in the national famous recipes.

4. Crown Orchid

There are many mountains in the south of the Yangtze River, and there are many orchids in the mountains. Various orchids can be seen everywhere in the Fanglan Valley of Guanzhi Mountain, under the Wulao Peak and next to the Lotus Cave. The roots of Chlorophytum collected from Guanzhi Mountain have the functions of clearing away fire, detoxifying, moisturizing and nourishing. In the 1920s, some people brought them to Hangzhou, Zhejiang for sale.

At present, Pengkou Town, Liancheng County has built a "Fujian Orchid Base", and "Guanzhi Orchid Culture" has also left China and gone global like Guanzhishan.

5. Liancheng rice paper

According to historical records: During the Jiajing period of the Ming Dynasty, Liancheng people were able to make rice paper from daylilies and elm bark. Jiang Xiaolin, the fourth ancestor of the Jiang family in Gutian Yuanjia, took advantage of the local natural conditions and first learned the techniques of steaming bamboo shreds, natural bleaching and beating to make rice paper. Later, it was developed to produce similar hand-printed paper, jade-printed paper, weighted paper, line-weighted paper and Jiaqing memorial paper. Liancheng rice paper has been exported since the Jiaqing period of the Qing Dynasty. Later, Liancheng people used the rich bamboo and wood resources to continuously improve the technology and established papermaking bases such as Gutian, Laiyuan, and Juxi. At the peak of the paper industry, more than 130,000 tons of paper could be produced every year.

Liancheng rice paper has the advantages of thin and tough paper, white color, and strong water absorption, so it is a good material for hardcover printing, reproduction and painting, and painting and calligraphy mounting.

6. Liancheng Genyi

The terrain of Liancheng is relatively high, with overlapping hills, undulating mountains, crisscrossed peaks and ravines, and dense streams; to the west is Songmaoling, a branch of Wuyi Mountain. The peaks are towering and the situation is dangerous; most of the national Meihuashan Nature Reserve is within Liancheng. The entire territory is mostly occupied by low mountains and hills and is a key forestry area in the country. The geographical advantages of forest counties have laid a rich resource foundation for the development of Liancheng root art. Since the reform and opening up, Liancheng's Genyi, like other undertakings, has developed vigorously.

At present, there are more than 20 households specializing in root art production, with an annual output value of more than one million yuan. Their artistic level and output are the first in Fujian.

7. Taro dumplings

The skin of taro dumplings is jade-colored and shaped like a half moon. It is filled with stuffing made from pork, mushrooms, green onions and other raw materials. The skin is tender and the filling is fragrant. , smooth and delicious, it is a traditional famous food that urban and rural people in Liancheng must make during festivals. It has a history of hundreds of years in Liancheng. It is said that the taro dumplings made in the early days were shaped like "rice peaches" (longevity peaches) and were commonly known as "peaches". Because the taro dumplings must be eaten hot after being served, and the fragrance will dissipate after cooling, they are also known as "rushing" ( (meaning while it’s hot).

8. Yang Tofu

"Yang Tofu" is a traditional local dish in Sibao Township and has a history of hundreds of years. Every household in Sibao is good at processing tofu. Due to the use of mountain spring water, the tofu produced is particularly fresh and tender. The "Yang Tofu" processed in this way has a unique flavor and is famous far and wide. It is an indispensable delicacy for local people during festivals, weddings and funerals, and for entertaining relatives and friends.

The preparation method of "Yang Tofu" is to prepare white tofu, fresh lean pork, mushrooms, green onions and other raw materials and seasonings such as MSG and sesame oil. Cut the white tofu into one-inch cubes, chop the pork, mushrooms, green onions, etc. into paste for filling. Use your fingers to poke holes in the tofu cubes and fill them with fillings. When cooking, place the tofu cubes in the oil pan, add bone broth and simmer until cooked. Remove from the pan and serve on a plate. Sprinkle with chopped green onion and pepper and serve.

"Yang Tofu" is characterized by its strong aroma, softness and tenderness, refreshing and delicious taste. It tastes particularly good when tasted hot.

9. Kohlrabi

Kohlrabi is one of the native products of Liancheng. It is also known as root mustard and is a variant of Brassicaceae and mustard. Its fleshy roots, stems and leaves are used for pickling. It is a favorite delicacy for everyone. The pickled kohlrabi is yellow-brown in color, moderately sweet and salty, fragrant and slightly sour, crisp, tender and delicious. It can be eaten raw or stir-fried. Shred it and stir-fry it with pork for a more delicious taste.

Because it is slightly acidic, it has the functions of enhancing saliva secretion, appetizing, strengthening the spleen, and digesting food. It is a good product to enhance appetite and promote recovery after illness