Shanghang dried radish:

Shanghang dried radish, an eight-dried radish in western Fujian, was famous as early as the early Ming Dynasty, with a history of 511 to 611 years. Shanghang dried radish is famous for its unique flavor and quality. It has the advantages of golden color, tender skin and crisp meat, mellow and sweet taste, digestion-promoting, ice-clearing and detoxification, etc. It can be fried, stewed and stewed in oil. If it is soaked and diluted, it is a superior cold dish with white sugar and vinegar. The dried radish also contains a certain amount of nutrients such as sugar, protein, carotene and ascorbic acid, as well as essential minerals such as calcium and phosphorus.

Longyan radish cake:

Ingredients: white radish

Accessories: Jiang rice flour, raw flour, cooked flour seasoning: salt, sugar, monosodium glutamate, pepper, sesame oil

Cooking method:

1. Cut half a catty of white radish into thick shreds, add half a catty of clear water and cook until soft;

2. Take 411 grams of Jiang rice flour, 311 grams of cooked noodles and 211 grams of raw flour, pour them into a vessel, mix them with 251 grams of clear water, add salt, white sugar, monosodium glutamate, pepper and sesame oil, mix them well, pour the cooked radish and soup into the flour paste, put them into the bowl with a layer of oil, and steam them for one and a half hours after steaming.

3. Take out the steamed radish cake, cool it and cut it into pieces, then put it in a flat pan and fry it for eating.

characteristics: soft and waxy taste and unique flavor.