1. Hakka snacks: It is not easy to make pearl soup with Longnan pearl soup. First, wash potato flour into balls with boiling water. Secondly, put the potato flour balls into a round bottom pot and spread them out (don't burn them). Gently press the potato ball clockwise on the pot and keep rotating, so that the potato ball slowly decomposes into pearl-like particles. People call it "pearl rice". Then, the uniform pearl rice is filtered by a rice sieve. Next, it's time to cook. First, put a spoonful of water in the pot. After the water boils, gradually sprinkle pearl rice into the pot. When pearl rice floats on the water, pick it up with a colander. Then reheat a pot of boiling water. Join pearl rice. Add seasonings such as oil, salt, water chestnut and onion. Pearl soup is ready. Pearl soup. There is another legend in Longnan. It is said that during the light years of Qing Dynasty, Longnan dragon head fish had a bumper harvest. A man named Xu Sizhuang paid a large amount of tribute to the dragon head fish. The emperor sent an imperial envoy to Longnan to give him a reward. It is very hot in summer. The mountain road is difficult to walk. The imperial envoy suffered from heatstroke on the way. It was near dusk when he arrived at Xu Si's bank. The big fish and meat in the town are all sold out. Xusizhuang stewed Longnan Hakka famous dish [Pearl Soup] Shizhen cuisine. Ask his name. Xu Sizhuang saw that pearl rice was crystal clear, like a longan. In order to please the imperial envoy, he said it was "longan soup" and explained in detail: [This soup is made from the dragon head fish in Baizhang Longtan, so it was named longan soup in memory of adults. "Upon hearing this, the imperial minister felt guilty about the name of this dish. Xu Sizhuang felt uneasy. He was busy explaining this non-tribute [flattery and hospitality]. It's hard to turn around and leave. After much deliberation, I said, [Just call it'. Pearl soup "ba" Therefore, [Pearl Soup] or [Pearl Powder] is still in use today. 2. Hakka traditional flavor food Gannan Hakka diet is diverse and colorful. Hakka's diet not only inherits the characteristics of ancestral home in the Central Plains, but also combines with the eating habits of local aborigines through long-term continuous practice, combination and refining, forming a typical feature of "good weather, favorable geographical location and harmonious people". Traditional Hakka diet can be roughly divided into staple food, famous dishes, snacks, tea wine and so on. Gannan people take rice as their staple food, and the rice made of rice alone includes fishing rice, braised rice, boiled rice, bamboo rice, covered rice and so on. Hakka people like to drink and eat porridge. The varieties of porridge are sweet porridge, salt porridge and assorted porridge. Preserved rice, scalded skin, crispy rice, glutinous rice, etc. Gannan is rich in sweet potatoes and taro. Sweet potato powder, sweet potato slices, dried sweet potatoes and fried taro buns made from them are also very popular. Gannan is rich in products. Traditional dishes and delicacies mainly include: three cups of chicken, grass carp, boiled rice flour meat ... and the taste is also very unique. Traditional snacks are more popular with people. Well-known ones are Xinfeng radish jiaozi, Du Yu potato jiaozi, Longnan and Anyuan pearl powder, Ganzhou bowl cake, bean paste, Xingguo fish shreds, fried taro balls, Dayu Babao rice, Yifu noodles, spicy steamed rice, Huichang bean curd, Ningdu lantern cake and so on. Rich Shan Ye flavor. Wine and tea are indispensable drinks for Hakka people. Liquor includes glutinous rice wine and shochu. Making tea and herbal tea, especially smashing tea, is one of the oldest and most common drinking customs of Hakka people. Hakka wine culture and tea culture reflect the humanistic spirit, ideological realm and values of Hakka people, and create an elegant, humble and friendly cultural atmosphere of Hakka people. Hakka food and drinks are handmade. Therefore, it needs the necessary instruments. There are more than ten kinds of cooking utensils, such as pots and stoves. Bucket, pot, pliers, spoon, chopping block, etc. For example, beating hemp requires wooden sticks, stone chips, and tofu made from stone mills and filter towels. With the development of the times, many instruments have been improved to semi-mechanized operation, which greatly saves manpower and material resources and improves efficacy and quality, but traditional instruments are still used or cherished by people. Thirdly, Longnan Ao Bai pear is an excellent local variety in Longnan. It is produced in Aobei Village. The fruit is large (200-650g). Juicy, crisp, early maturity, high yield, from light summer to heavy summer maturity, the yield per plant exceeds 340 kg. For decades, it has been famous at the junction of Jiangxi and Guangdong. It is still favored by customers for its unique fruit shape, color, fragrance and taste. Fourthly, chestnuts in Longnan are mainly produced in Hongxing, Xiaba, Shangzhen, Xiazhen and Li Antang in Du Jiang Township. Doutou, Dawen, Jiangtou, Huilong and Bellon in Dongjiang Township. The county's annual output is about 300 tons, of which tens of thousands of kilograms are purchased by the state. The quality is better than Japanese chestnuts and European chestnuts. Since the late Qing Dynasty, it has been one of the foreign trade export commodities in southern Jiangxi, enjoying a high reputation in the international market. Chestnut in Longnan is characterized by being big, full, crisp and sweet. 5.7- 10.7 g, fat 2-7.4 g, trace elements of calcium, phosphorus, iron and vitamin A.B.C It is a raw cooked food and a top product in cooking. Adding alkali powder can be made into various delicious cakes, which have the functions of nourishing liver and spleen, invigorating stomach and promoting fluid production. Chestnut flowering can cure diarrhea. Root bark can cure hemorrhoids. This tree is solid in material and clear in texture. Production is included in the base construction. 5. Longnan Garlic Longnan Garlic, also known as purple garlic, is a famous specialty with a long history in longnan county, Jiangxi Province. It is purplish red or purplish white. Petals are tender and dense. Each garlic bag generally has 10-20 petals. Garlic is tightly packed, storable, of good quality, crispy and spicy when eaten raw. The cooked food is delicious and nutritious. It is not only a good food with food, but also has medicinal effects. 6. Gynostemma pentaphyllum, also known as Gynostemma pentaphyllum, contains 82 kinds of saponins beneficial to human body. Gynostemma pentaphyllum tea, known as "Southern Ginseng", is a teabag made of natural and pure Gynostemma pentaphyllum in Jiulianshan National Nature Reserve. It is refined by using scientific methods and advanced technology. It is light yellow in color, sweet in taste, moist and delicious, and has a unique aroma. Regular drinking can enhance human immunity, relieve fatigue, strengthen the spleen, promote digestion, soothe the nerves, reduce blood fat and blood pressure, clear the voice and moisten the throat. It's effective. It was certified as "green food" by the National Green Food Development Center in 2006. (7) Renren Hengtai Crispy Peanut Renren Hengtai Crispy Peanut is made of high-quality fresh peanuts. They are baked at low temperature with the ancient formula of licorice and other traditional Chinese medicines. They are not bleached. They keep their natural colors. The fruit is thin and full. They are rich in trace elements such as protein, potassium, calcium and zinc. They are very nutritious. They taste sweet and crisp. After eating, they still have the characteristics of mint fragrance and no fire. The new product [Red Mud Crispy Peanut] adopts the ancient formula [Red Mud Crispy Peanut]. Made of. It is unique. Over the years, it has been rated as [Ganzhou 96-98 inspection-free product]. "Reliable quality measurement products". [97-98 Consumer Integrity Products]. 199765438+in February, it obtained the certificate of "Total Quality Management of the Ministry of Agriculture". 1998 won [98 Jiangxi].