xia yang beef balls Yongding xia yang beef balls are said to have been introduced from Xingning, Guangdong, with a history of more than 3 years. Now there are more than 3 beef ball stalls, and the products are sold to Fuzhou, Xiamen, Shenzhen and surrounding counties and towns. The production of beef balls in xia yang is similar, but the flavor is quite different. Production process: fresh beef arm meat is selected, fascia fat is removed, cut into a 1 cm thick meat layer, and drained with a dry cloth; Then chop it repeatedly to make the meat bright red and elastic, add appropriate amount of salt and potato powder, knead it repeatedly, and knead it into meatballs the size of a thumb; Then rinse it in a cold water basin for half an hour, pick it up, put it in a casserole with bone soup and cook it with charcoal fire; When the meatballs are fluffy and swollen, add a small amount of spices such as pepper, monosodium glutamate and chopped green onion to eat.

Yongding taro steamed stuffed bun, commonly known as Niu Yongyu, is a must-eat food for Yongding people during the Double Ninth Festival in September. During the Spring Festival, it is the harvest season of taro. Made into taro balls, soft and delicious, especially delicious. The making method is simple: selecting taro, peeling its fur, cooking it, mashing it, cooling it, then mixing it with fine and clean potato powder, kneading it into a jiaozi the size of a child's fist by hand, and kneading it into a stuffed coat. That is, the stuffing is chopped with lean meat, fresh bamboo shoots, squid and fragrant shavings. Stir-fry in a pot with high fire oil, and add appropriate amount of salt, pepper, monosodium glutamate, etc. Stir in the potato paste and cook it slightly. Finally, the taro bag is stuffed, steamed in a steamer for 15 to 2 minutes, and you can eat it.

It has always been the custom of Hakka people in western Fujian to treat their guests with homemade rice wine on holidays. In Liannan, Liancheng County, today's farmers still retain the tradition of tasting old wine with bran before the Spring Festival. In winter, several hundred kilograms of coarse glutinous rice should be soaked to remove rice dust, steamed and cooled, then mixed with wine cakes and put into an urn for fermentation. After the syrup overflows, cold boiled water is added on the day of the winter solstice, which is called brewing.

As the Spring Festival approaches, every household will choose a fine weather, choose an open space in front of and behind the house, build a fire pit with old bricks, put a jar of raw wine filtered with distiller's grains into the jar, cover it with linen, seal it, put it in the fire pit, pour it around the jar, light it, and heat the rice wine in the jar with dark fire burning chaff. Generally, you have to stew in chaff fire for a day and a night, and when the linen lid overflows with thick wine fragrance, you're done.

Some people call this special craft Xiangmen ancient beer old wine. In the past, most Hakkas in western Fujian lived in mountainous areas and were prone to arthritis, wind pain, low back pain and other diseases. From winter to spring, they drink a bowl every day, add Chinese herbal medicines such as rattan root, then stew and heat the old wine, which can not only dispel wind and cold, but also dispel wind and remove dampness, promote blood circulation and dredge menstruation. Therefore, ordinary Hakka farmhouses have to brew several jars of old wine during the New Year, one is to drink it by themselves, and the other is to entertain guests. Although Hakka old wine is very common and has the effect of health care and physical fitness, it is impossible for many poor farmers to have it all year round in the past. Even a well-off family is difficult to prepare all the year round.

So, there are restaurants or shopkeepers with professional workshops to brew. When I was a child, I heard a legend from adults about a rich brewer who made a fortune by brewing and raising pigs in a workshop. He gave birth to five sons. Although he is a rich man, his five sons have never read a book. Without culture, of course, he can't recite poems and compositions, but he can only make wine and feed it to pigs. This year happens to be the Spring Festival of the Lunar Year of the Rat, so Jiucai mainly asked the village teacher to write a pair of Spring Festival couplets for his family. The condition is three coppers and a pot of wine, which reflects the prosperity of the rich man's wine industry and pig raising through the Spring Festival couplets. The teachers hate this rich man's stingy and adulterated business methods, and have long wanted to teach this guy a lesson. The opportunity has come. I bought red paper, and with a stroke of a pen, the wine-making altar is easy to make vines.

Brother-in-law, this Spring Festival couplets is clearly cursing you! The rich man's eyes shone with anger, and he sent for a teacher to blame him. The teacher asked the rich man unhurriedly: The first part of the book is a good wine jar. What's wrong with a sour vinegar jar? The rich man said three yes after listening. The teacher asked the rich man again: What's the bottom line? If the pig is big, the mouse will only die. The rich man had nothing to say after listening to it. The teacher skillfully used the particularity of the Spring Festival couplets without punctuation and mocked the way of dealing with people by Jiufu. He felt very happy.

Because this wine is usually sold to villagers, it can't play a good role in dispelling wind and dispelling cold without Chinese herbal medicines such as rattan roots added by Hakkas when making wine. It also saves the special process of burning corn husks in a fire pit to burn incense and stew, which is not fragrant and has low cost. He made money without conscience, and the villagers dared to be angry and dare not speak. Thanks to the teacher for his help. Yongding Red Persimmon Yongding Red Persimmon was domesticated, cultivated and selected by dozens of generations in the lunar calendar for more than 5 years under the special climatic conditions in Yongding. The fruit weighs 15-2 grams, oblate, with few or no seeds; The fruit is bright red in appearance, tender in meat, thick and sweet in filling, sweet and refreshing.

persimmon, persimmon wine, persimmon, persimmon paste and other products have been successfully developed. An Tian Yasuda, chairman of Japan Industrial Corporation, and Jin, director of Japan Changnong Institute of Advanced Studies and an agricultural expert, made a special trip to Yongding persimmon production area. They think: Yongding red persimmon is of first-class quality, suitable for making persimmon and other series of foods, and will be exported to Japan and Taiwan Province Province, and will sell well all over the world within three to five years.