2. Braised pork with plum vegetables: In Longyan, braised pork with plum vegetables is deeply loved by the public, from banquets to roadside restaurants. Put the stewed meat slices in a buckle bowl with the skin facing down, then add the garlic cloves and fish fillets, spread the dried vegetable powder on the bowl surface, pour the stew juice, steam it in a steamer for 1 hour, take it out, pour the steamed juice, and turn it over on a plate. When the wok is on fire, pour the steamed juice to boil, thicken it with starch and pour it on the braised pork with dried vegetables.
3. Xiayang Beef Ball: It is a traditional local dish in Fujian Province, belonging to Fujian cuisine, named after its origin in Xiayang Town, Yongding County, Longyan City. This dish is famous for its elasticity, looseness and fragrance. The legend was introduced from Xingning, Guangdong, and has a history of more than 300 years. Because the meat used in Yongding beef balls is lean beef with low fat and high protein, it has been loved by everyone for many years and has become one of the main local flavor foods.
4. fried rice: this day is a must-eat food for Longyan people in the long summer. Eating oil rice indicates that a year later, the weather will be good, the grain will be abundant, and you will not be hungry. The main raw materials of fried rice are glutinous rice, pork, oil onion, mushrooms and dried shrimps. The local people first boiled glutinous rice and japonica rice for 89-90 minutes, then fried shallots with lard, then mixed in shrimps, diced meat and mushrooms, sprinkled with soy sauce and sprinkled with seasonings. When the seasoning is fried to a certain extent, pour the drained rice into the pot and stir fry.