Xinluo Qingtang Vermicelli

Qingtang Vermicelli is a famous snack in Longyan, with a history of several hundred years, and is very popular among Longyan people. The noodle in clear soup is made of Longyan rice noodle cooked in boiling water in a pot, with fresh pork bone soup added with special seasoning, and then layered with a variety of tasty condiments according to personal preference.

Yangyu

Yangyu is the traditional dish of Longyan wedding and birthday celebration feasts, and it is said that "if you don't have yangyu, you won't have a feast". The production of fish, according to a certain ratio of meat, seafood (dried fish or dried shrimp, the second shrimp can be replaced), crispy peanut rice, white onions, mushrooms, fresh asparagus, etc. chopped, plus salt and monosodium glutamate spices and other condiments, through the mixing, frying, steaming, and other cooking processes made of crispy and crunchy, crisp and refreshing, a long aftertaste.

Beef Soup Hakka cuisine. The name of the soup, there are two kinds of: 1, to do the soup, all the ingredients are placed in a leakage cover pocket, hot cooked and then put into the bowl, so there is a pocket to do the meaning of the soup, so called "pocket soup"; 2, Hakka language, "end" (which means to end in the hand) In Hakka, "duan" (originally meaning to carry in the hand) is pronounced as "dou" (dou), a soup to be eaten in the hand. Why eaten in the end, because the earliest of this type of soup is through the streets and alleys of the vendor production (in ancient times all the vendors are picking a stretcher all over the street), after the delicious, so the Hakka people customary practice of this type of soup called the name of the pocket soup;

Yongding dried vegetables buckle meat

Yongding famous dishes. With three layers of meat or a small amount of lean meat, first fried or pan-fried, plus garlic and then put some glutinous rice wine, soy sauce, Yongding dried vegetables into the pot, add some sugar and mix well shoveled up, with a pot of pots and put into the pot steamed until the meat rotten, the smell of the degree of strong incense, the meat is crisp and tender vegetables, fresh and mellow.

Hakka Beef Balls

Select fresh beef arm meat, remove the tendon fat, evenly cut into a centimeter-thick layer of meat, with a dry cloth to draw dry water; and then chopped and repeatedly patted, so that the meat color turns bright red and pliable, add an appropriate amount of salt, potato flour, repeatedly kneaded, pinched into a grain of thumb-sized meatballs; and then put into a basin of cold water rinsing for half an hour. Fish up, into the casserole containing bone broth, with charcoal fire cooking; to meatballs fluffy swelling, add a small amount of pepper, monosodium glutamate, scallions and other condiments can be eaten, fresh and crisp flavor, food and not greasy.

Taro dumplings/taro dumplings

Taro dumplings, commonly known as "peach, skin jade-colored, shaped like a half-moon, the inner package of pork, mushrooms, scallions and other raw materials to modulate the heart of the stuffing, eat the skin, tender stuffing, lubricated and palatable, is the urban and rural masses of the city of Liancheng, must be made during the New Year's festivals of the traditional food, in the Liancheng has been hundreds of years of history.

Taro package, commonly known as "cow swim bath", is Yongding people over the September Chongyang Festival must eat food. Chrysanthemum Festival, is the taro harvest season, the amount of quality, made of taro meatballs, fluffy flavor, especially delicious. Production method is simple: choose a good taro, shaved fur, boiled, mashed, cooled, and then mixed into the fine clean potato flour, kneaded by hand, made one such as the size of a child's fist, kneaded balls, pinched for the outside of the filling. Then is to do the filling, with fine meat, fresh bamboo shoots, with squid, chanterelles, such as chopped into the pot into the fire oil frying, add the right amount of salt, pepper, monosodium glutamate, etc., mixed with thin potato starch cooking slightly cooked. Finally, the filling wrapped into the taro skin, placed in a steamer basket in a fierce fire steam 15 to 20 minutes, you can take food.

Shanghanghang Fish

Shanghanghang, Liancheng, a famous dish. It is made of fresh fish, stripped of its skin and bones, with fat pork, groundnut flour, egg white and seasonings, and is also known as snowflake silver after being loaded onto a plate and eaten like snow. Shanghang, Liancheng people often use this dish as a standard for judging celebratory banquets.

Hakka Stuffed Bean Curd

Hakka Stuffed Bean Curd is a famous Hakka dish, but all banquets will have this dish. "Stuffing" is a Hakka verb that means "to implant a filling" and "stuffed tofu" means "tofu with meat filling". Stuffed tofu" means "tofu stuffed with meat". Bean curd cut diagonally into triangular blocks of about one inch square, into the frying pan for a while, and then cut open horizontally, stuffed with pork, glutinous rice, garlic, five spices, chili powder and so on half-cooked spices, and then sprinkled with some pepper, green onions, the taste is delicious, stuffed tofu tender, smooth, nutritious, Hakka New Year's Day reserved dishes.

Hakka Sugar Jujubes

The main ingredients are glutinous rice, round-grained polished rice (in the ratio of eight to two), and brown cane sugar or white granulated sugar. Its color symbolizes red-hot; good and high year after year. Its texture is tender inside and crispy outside; its flavor is sweet and delicious.