Did you eat too much? I went to Jiuchong Kueh. It is a traditional food in Nan'an Mountain area that is used to worship ancestors during the Tomb Sweeping Day and to bring good harvest.

First grind the rice into pulp, add a small amount of baking soda and mix thoroughly, then pour it layer by layer into a steamer covered with a cooking towel (cotton cloth) and steam until cooked.

When eating, cut it into slices and dip it in sugar or soy sauce. It can also be cooked with pork.

The former is cool and refreshing, while the latter is sweet and soft.

Jellied Bamboo Bamboo Bamboo Shoots: Zhongting Port of Wuliqiao, Anhai produces the fattest and largest bamboo shoots.

The most famous local bamboo shoot jelly is made in Xi'an Village.

The bamboo shoot is a coelenterate that grows in the sand at the seaside. Its scientific name is "star worm". It is 3 to 5 centimeters long. It has all five internal organs and can be eaten all over its body.

Tu Benjun of the Ming Dynasty wrote in "Min Zhonghai Cuoshu": "It is shaped like a bamboo shoot and is small. It grows in the river. It is ugly in appearance and sweet in taste. It is called soil bamboo shoot." Zhou Lianggong's "Min Xiaoji" in the early Qing Dynasty: "I often eat soil in Fujian.

The frozen bamboo shoots have a very unique taste, but I heard that they grow on the seaside and look like earthworms..." Before cooking, the fresh bamboo shoots caught in the sand are left to rest for a day, the debris is spit out, and then they are crushed with a stone mallet.

Grind it to remove all the internal organs and debris, then put it into clean water, rinse the soil inside it, and pick it up when it turns white.

Take cool well water and boil it with the bamboo shoots. The collagen in the body will dissolve into the boiling water and become a sticky paste. Take it out and place it in small cups. After cooling, it becomes frozen, which is called "soil bamboo shoot jelly". Store it in the refrigerator and eat it.

Take it out.

"Jellied bamboo shoots" are round in shape, slightly flat in shape, gray and white in color, exquisite and translucent, tender and crisp, soft and elastic in texture, sweet and delicious in taste, and are a good choice for cold dishes.

It is served with minced garlic, hot sauce, peanut butter, mustard, soy sauce, balsamic vinegar, coriander, sweet and sour radish (special) and other condiments, and is eaten with a toothpick.

Fried dried tofu noodles are produced in Dalu Street, Chiling, Guanqiao, Anxi County.

The large surface is all done by hand: lowering a door panel and placing a large ball of fermented dough; using a hardwood door bolt more than two meters long and as thick as a thigh, inserting one end into the hole in the wall and sitting on the other.

The noodle master is waiting for him. He bends one leg and touches the toes of the other leg. He kicks and kicks in a fan-shaped reciprocating rolling motion. Crush the dough several times to stretch the dough to the size of a large pot lid. Sprinkle on it.

Make a layer of dry flour, turn it over, grind it and press it again, repeat this many times; finally sprinkle with dry flour, stack up the layers, take a two-foot-long guillotine, cut, cut, cut from left to right...

After cutting, regardless of width, the thinnest ones are half a finger thick, so they are called "big noodles". They are resistant to cooking, chewing and hunger.

After the large noodles are boiled, they are taken out and spread into a snail shape on a bamboo sieve to dry. The diners take a piece of fried tofu from the oil pan next to the sieve, sandwich it between the large snail-shaped noodles, and roll it into a spring roll shape to eat.

Oolong tea Anxi people began to grow tea more than 1,000 years ago. In the 18th century (around 1725), the famous tea Tieguanyin was discovered.

Tieguanyin, Huangjingui, Benshan and Hairy Crab are also known as the four famous teas in Anxi.

Oolong tea is between red and green tea. It is a semi-fermented tea and has a complicated production process.

Yuanxiao Pills: According to folk custom, glutinous rice balls must be eaten during the Lantern Festival, so it is called "Yuanxiao Pills"; because the Lantern Festival is the Shangyuan Festival, it is also called "Shangyuan Pills".

(See "Quanzhou Sui Sui Ji Lantern Festival") Pick good peanuts and stir-fry them in the pot (do not add oil), take them out to cool when cooked, remove the membrane, crush them into half a grain of rice while they are crisp, add sugar (amount)

About the same as peanuts), fried and pressed sesame seeds, chopped candied winter melon, kumquat puree (or orange peel soaked in water and chopped), mixed with cooked lard that has been roasted with chopped onions, and shaped into longan-sized balls.

filling.

When eating, take the ball filling, wet each ball with water, place it on a plate with dry glutinous rice flour and roll it, repeat 5 to 6 times to make the glutinous rice flour evenly coated with the ball filling, then put it in boiling water and cook it thoroughly.

Aragonite, also known as "aragonite", is a precious mineral.

It is abundant in the Penghu Islands, and the three main producing areas are Wangan, Baisha and Xiyu.

The appearance is rough and must be dissected to identify whether it is a precious "aragonite" crystal.

"Aragonite" crystals have five interlocking colors and are naturally patterned. The yellow ones with eyes are the most precious.

After careful carving, it can be made into round jade, square gui, rosary beads, bracelets, rings, cufflinks, tie clips, and other accessories. It can also be turned into flowers, figures, birds, beasts, fish and insects and other handicrafts, which are exquisite, exquisite and elegant.

The reserves of Penghu aragonite are far richer than those of Sicily in the Mediterranean Sea, with excellent quality and beautiful patterns.

Wang'an aragonite is mostly black matter, with gorgeous patterns, and often has circles of stone eyes; white sand aragonite is also black matter, with round and beautiful eyes; Xiyu aragonite is mostly light green in color, with yellow or white flowers on the surface.

Crystal bag: main ingredients: 500g refined flour, 100g yeast, 100g sugar, 30g fat pork, auxiliary ingredients: 100g white sugar, 100g winter melon sugar, 100g fried peanuts, a little pure alkali.

Narcissus species, also known as narcissus tea, Yongchun narcissus, and Minnan narcissus, originated in Dingxian Rock, Xianxi, Huyang Town, Yongchun County.

Legend has it that in the 22nd year of Daoguang in the Qing Dynasty (1842), Zheng Shibao, a farmer from Xianxi, went to Dingxian Rock to burn incense and worship Buddha in order to make a living. Guanyin asked him in a dream: "When people travel north, they see Mushan and live in a grass pavilion. The craftsmanship has been completed.

, Take it home and you will be well off." Zheng Shibao then took his son on a long journey to Wuyi Mountain in northern Fujian. He saw towering trees and settled in a thatched cottage where he was employed to grow and make tea.