1. Dengzhan cake: rice and soybeans are soaked and ground into rice milk. Add fine salt, monosodium glutamate and chopped green onion. Then use a spoon to scoop it into a special round spoon and sink it into a boiling oil pan. middle. The rice milk quickly expands into a spherical shape in the boiling oil, and is cooked quickly until the bottom is golden and crispy in the mouth. Because the rapid expansion process is like magic, it is also called "magic cake".

2. Braised pork with pickled vegetables: In Longyan, braised pork with pickled vegetables is deeply loved by the public. It can be seen in banquets as large as banquets and as small as roadside restaurants. Put the braised meat slices skin side down into a bowl, then add garlic cloves, fish fillets, dried vegetables and minced vegetables on the surface of the bowl, pour the stew juice on it, steam it in a basket over high heat for 1 hour, take it out, and pour off the steam juice. , flip it over the disc. Set the wok over high heat, pour in the steaming juice and bring to a boil, dilute with starch to thicken the sauce, pour it over the dried vegetables and pork and serve.

3. Xiayang beef balls: It is a traditional local dish in Fujian Province. It belongs to the Fujian cuisine and is named after its place of production in Xiayang Town, Yongding District, Longyan City. This dish is famous for its softness, lightness and aroma. According to legend, it was introduced by people from Xingning, Guangdong and has a history of more than 300 years. Since the meat used in Yongding beef balls is lean beef, which is low in fat and high in protein, it has been very popular for many years and has become one of the main local delicacies.

4. Oily rice: This is a delicacy that Longyan people must eat on the day of Beginning of Summer. Eating oily rice heralds a year of good weather, abundant harvests, and no hunger. The main raw materials of fried rice are glutinous rice, pork, shallots, mushrooms, dried shrimps, etc. The locals first cook the glutinous rice and japonica rice until they are eight to nine minutes cooked, then sauté the green onions in lard, then mix in the shrimp, diced pork, and mushrooms, pour in soy sauce, and sprinkle with condiments. When the condiments are stir-fried to a certain heat, Pour the drained rice into the pot and stir-fry.

5. Rice cakes: During traditional festivals, Jiao ceremonies and other activities, every household in the countryside makes rice cakes, which has become a custom that has been passed down to this day. Ciba is made by soaking glutinous rice in clean water, then scooping it up and steaming it in a rice steamer. Then pour the steamed glutinous rice into a stone mortar and pound it continuously with a large T-shaped wooden hammer; The glutinous rice cakes are shaped into large or small oblate shapes and are dipped in sugar and fried soybeans or peanuts and sesame powder. They are very smooth and delicious.