Longyan people are best known for their Hakka roots, and the Tingzhou Wine Stuffing of Changting, the capital of Hakka, is a mouthful to hear. The method of making it is slightly complicated: wash the glutinous rice, soak it in cold water for 4-5 hours, put a clean drawer cloth on the cage, and put the rice directly on the drawer cloth to steam. Since the rice has already been soaked and has risen, there is no need to add water to the rice bowl as in the case of steamed rice. Steamed rice in a clean pot, when the temperature drops to 30-40 degrees, mixed into the proportion of wine, with a spoon to the rice slightly pressed, dug out a hole in the middle, and then slightly sprinkled on top of the rice some cold Baikai, cover the lid, placed in a place of more than 20 degrees, after 30 hours or so can be flavored. Now the day is a little cooler, so if the room temperature at home is 20 degrees, you can use cotton clothes to warm up the pot. In the middle of the day, you can open it up and add some cold white water to it. To prevent further liquefaction of the glutinous rice wine, it should be bottled and stored in the refrigerator, so that it can be eaten at any time. The key to making glutinous rice wine is to have clean utensils, and there must not be any oil splashes. It is best to clean the steamer, cage drawer, drawer cloth, basin, lid, mixing spoon, etc. that will be used before making it. If stained with oil flowers, certainly do not succeed, the rice will be green, black mold, not to be. If the rice surface a little white hairs, is normal, can be cooked and eaten. The following can be eaten directly. In order to ensure clean, deliberately used a new drawer cloth, this piece of steamed glutinous rice to stay with, steamed buns and so on, with corn leaves as a drawer cloth can be.

Rumor has it that the recipe for Yongding Xiyang's soaked duck feet was mastered by a married couple, who later divorced after a disagreement over half of the recipe and ran their own business. Therefore, the flavor of the duck feet is now different compared to the former. But after all, the legend is a legend, there is no way to prove, soak duck feet is still a favorite snack food. Soak duck feet is a plastic container as a carrier, will be marinated cooked duck feet into the sauce and so on the juice soak, so that the duck feet have sauce, garlic, hot and sour flavor, very suitable for casual gatherings.

Soaked duck feet flavorful, easy to eat, open the can to eat. Top quality meat duck claws, with a unique marinade recipe, the finished

Duck claws each attractive color, strong aroma makes people mouth-watering, eat a mouthful, a little sour, a little spicy, salty and light, really aftertaste.

Wuping Dried Pig Gall Bladder: Wuping pig gall bladder and liver became famous in the Qing Dynasty and has a history of more than 100 years.

Legend has it that at the end of the Qing Dynasty, the literati from various counties in western Fujian went to the Tingzhou Prefecture to take the examination, and the literati got together, and inevitably went to the hotel to have a little drink and recite poems to the wine, and each of them would take out the hometown flavors to accompany the wine. At that time, Wuping Chengguan, a scholar surnamed Zhong brought to the pig gall liver, unique flavor, fragrant and slightly sweet, sweet sweet, long aftertaste, was appreciated by everyone, the table all patted. The reputation of Wuping pig's gall bladder and liver thus spread. Pig's gall bladder and liver is often used as a feast for guests and friends and gifts for friends and relatives. Overseas Chinese living abroad especially like the flavor of their hometown, so the pig's gall bladder and liver fame, marketing Hong Kong, Macao and Southeast Asian countries.

Wuping pig's gall bladder and liver has high nutritional value, containing a variety of sugars and a variety of vitamins and other nutrients, but also has a healthy stomach, cool and detoxifying effect. To eat, the whole piece of pig gall bladder liver first steamed, and then cut into thin slices, if mixed with a little sesame oil, garlic and other condiments, is the aroma, appetite.

Wuping pig's gall bladder and liver production is delicate, generally after dipping, pressing, sunshine and other processes. First of all to choose fresh dark brown glutinous rice pig liver and pig gall bladder soaked in a certain concentration of salt water, plus an appropriate amount of five-spice powder, white wine, star anise and other ingredients for flavoring, bile sweating penetration in the liver and then fishing up hanging sun, every 2-3 days for a plastic. This made of pig gall liver beautiful shape, uniform color, taste and quality. Every year when the winter solstice comes, the weather is sunny and the air is dry, so it is the season for the local people to produce pig's gall bladder and liver.

Yongding dried vegetables: rumored to have a history of more than 400 years, the local people have always had the habit of making dried vegetables, a seasonal production, four seasons can be eaten. It is famous in the province and the Nanyang area for its excellent color and flavor, and it is a traditional dish cooked with a variety of ingredients by the Jingang technique, with a beautiful flavor and quite distinctive. Yongding dried vegetables are divided into two kinds: dried beet and dried pickled beetroot. Dried beets are black and oily in color, with rich aroma and sweet taste, while dried pickled beets are yellowish-brown in color and sweet in acidity. These two kinds of dried vegetables production fine, easy to store, easy to eat, labor and vegetarian both. It can be steamed, dry fried, and can also be soaked in soup. Stewed meat, mellow flavor, oil and not greasy; summer days with dried sauerkraut soup, with the thirst, thirst quenching, quench the thirst, quench the heat of the appetizer; cooking meat and vegetarian dishes, taste pungent and salty and fragrant, with the effect of inducing appetite, digestive, reduce obesity.

Methods and cooking its main raw material is frosted fresh mustard, or tender radish seedlings, rape seedlings can also. Yongding is located in the southern mountainous area of western Fujian, subtropical climate type, warm and humid, is the production of dried vegetables good raw material base. Every year after the fall harvest, farmers have to plant mustard, large area, high yield. Before and after the Spring Festival, every family will make dried vegetables. The production process varies according to varieties. When making dried beet, the first fresh mustard peeled off the head, washed to sediment impurities, sunshine for a day or two, to be the surface of the vegetable leaf water, all dry show wilting, with a steamer fumigating, steaming, re-sun, and so repeated two or three times. The best dried beet by seven steamed seven sun made, its flavor is more fragrant and beautiful exception. When making dried sauerkraut, first soften the fresh mustard in the sun, cut into short strips 2-3 centimeters long, accompanied by an appropriate amount of salt, rubbed and then loaded into the vegetable urn sealed, fermented for 1 week can be taken out of the simmering sun-drying, and then have to be steamed and sun-dried for 2 times can be collected. Yongding dried vegetables are famous all over the world, with Yongding dried vegetables modulation of a variety of traditional dishes, such as dried vegetables modulation of Dongpo buckle meat and dried vegetables cooked tofu, etc., shape, color, flavor, are fascinating, but also can be renovated, unconventional, with the ingredients, depending on the many changes. As long as the idea is clever, unique flavor, will certainly be fragrant, enhance the appetite.

Changting bubble pork waist is Changting County's specialty snacks. It is the signature dish of some small stores in Changting and is popular for its unique flavor. It is made by tearing off the outer white membrane (transparent) of the pork loin by hand; then wash the pork loin; cut it in half and shave off the white tendons inside (very important). Cut half of the pork loin (inside toward the press board) into slices diagonally, the thinner the better! (Knife work) will be sliced pork loin in the water to wash on 5, 6, 10, 7, 8 times (wash inside the blood). Then soak in water with a little salt and a few drops of wine for at least 10 minutes (when the loin slices have doubled in size). Strain out; put a moderate amount of water in a pot (preferably with pork bone broth or stock) put ginger, boil (high heat) Northerners like oil in their soup, consider putting a few drops of olive oil or something. Toss the strained cashew slices with groundnut flour (be sure! This can wrap the water soaked into the waist slice, so that the waist slice is more tender); pour the waist slice into the soup that has been boiling (still high heat), boil for 1-2 minutes, bite open the waist slice broken red that is good (do not cook for a long time!) Then put the green onion, immediately turn off the heat and put salt, chicken seasoning on ok! A delicious bubble pork waist can be served on the table