Longchuan county cuisine includes Longchuan raw fish, Longchuan beef tendon cake, Longchuan stuffed mushrooms, Longchuan dried fish, Longchuan rolled spring and so on.
1, Longchuan raw fish: In several towns in the middle of Longchuan, such as Long Mu, Xintian and Tian Xin, villagers have the habit of eating raw fish. The main ingredient of raw fish in Longchuan is sashimi, with eight ingredients such as tea oil, salt powder, shredded ginger, garlic paste, sesame seeds, houttuynia cordata, fried rice grains and peanuts, so it is also called "eight treasures raw fish".
2. Longchuan beef tendon cake: Longchuan beef tendon cake is made of Longchuan high-quality glutinous rice flour mixed with several sugars. It has many production processes and precise technical requirements. From grinding to adding sugar to cooking into cakes, it takes more than twice as long as ordinary cakes. Beef tendon cake is also a famous specialty of Dongjiang. Many tourists come to see Longchuan and bring some bags back as gifts to their friends.
3. Mushroom brewing in Longchuan: Steamed with meat stuffing in the soaked mushrooms, and then poured with thickening juice. The combination of meat and vegetables is nutritious, delicious and simple.
4. Longchuan dried fish: produced in the beautiful Qingshan Lake (Fengshuba Reservoir) in Longchuan, Guangdong Province, without pollution. It's delicious. Men, women and children are called Dongjiang cuisine. It is a delicious green table wine and a must-eat local food in Longchuan.
5, Longchuan Juanchun: In Longchuan, Juanchun is to mash eggs or duck eggs into a paste, fry them into thin skin in an oil pan, commonly known as "spring skin", and pick them up to cool. Then wrap the minced meat into strips with spring skin, which is the coil spring. Spring rolls are tight and crisp, and they are not greasy when eaten more, and they taste particularly good. The Hakkas in Longchuan regard it not only as an ordinary dish, but also as a gift for relatives and friends.