China's tofu is also delicious, ranking first in the world. This is the last sentence of "superfluous words" written by Qu Qiubai in Changting prison. Qu Qiubai's praise of tofu is related to his frequent eating of Changting tofu in prison. According to Tian Yu, tofu was first invented by a warlock under Liu An, King of Huainan in the Western Han Dynasty (79- 122 BC), with a history of more than 2,000 years. Changting dried bean curd began in the Kaiyuan period of the Tang Dynasty, with a history of 1200 years. The production method of Changting tofu is different from other areas. It uses the sour slurry as the medium, properly controls the heat when making, and slowly injects the sour slurry into the soybean milk with a big spoon to make the tofu slowly solidify, and then filters it. Therefore, Changting tofu is tender and delicious, neither sour nor bitter. Various foods made from it, such as Dongpo Tofu, Fermented Tofu, Silver Pouch, Tofu jiaozi, Shengman Pill, Huizhou Pill, etc. It has a unique flavor and cannot be eaten for a long time. Changting dried bean curd, which ranks first among the eight dried beans in Tingzhou, is famous at home and abroad for its fine production, exquisite ingredients, unique flavor and delicious taste. When Zhu Liangzu, the general of Zhu Yuanzhang in the Ming Dynasty, led his troops to Tingzhou, he ate the dried tofu of Changting and was full of praise. At the end of the Qing Dynasty, after Qiu Hongde, general manager of Tingzhou Zuo Ying, handed over Taiwan Province Province to Ganzong, he missed the dried bean curd with his hometown flavor, so he wrote and remitted money to his relatives who were good at making dried bean curd, and invited him to go to Taiwan Province Province to make dried bean curd specially. There are many quaint and beautiful villages in Changting, which are located in mountainous areas. Thousands of miles of Ti Ying are green and red, and the water towns are covered with wine flags. No matter the size of the village, there must be small shops selling dried tofu and wine. Local simple farmers, mushroom customers in Zhejiang, gold diggers in Jiangxi and travelers from all over the world all like to sell a bowl of rice wine, buy a piece of dried bean curd, drink it slowly and chew it carefully after taking a nap in the hotel. Dried bean curd is fragrant, salty, sweet and tough, which is memorable.

2. Kill the river for nothing

If you don't eat rivers for free, you won't be in Changting. Hehe Chicken ranks among the five famous chickens in China, with gorgeous appearance, golden skin color, tender, smooth, fresh and sweet meat and rich nutrition. Hehe is famous for its fragrance, crispness, tenderness and easy to take off, and has always been listed as the first Hakka dish in western Fujian. Its chicken head, chicken feet and chicken wings are all good materials to drink. There is a saying that a chicken head drinks seven glasses of wine and a pair of chicken feet drinks a pot. This dish is a must for Changting people's New Year's Eve dinner.

Burn large pieces of food

Pork has various cooking methods. Only Changting is famous for its dry steamed pork, rice noodle pork, boiled pork, raw braised pork, steamed pork and braised pork. Among them, burning large blocks is the most representative. Burn large chunks of fat but not greasy, fragrant and delicious. Many Changting people from other places always cook and burn large pieces of things during the Chinese New Year holidays to solve their homesickness, so they have the reputation of "homesickness".

4. Kirin was born

Kirin, also known as Kirin's diamond belly, is a treasure of Changting official seat in Qing Dynasty. According to legend, a long time ago, there was a rich family named Zheng in Changting Street. In order to have more children, their women often fill the bellies of pigs with steamed puppies, black-bone chickens, white pigeons, sparrows and wild ginseng. Since then, as a dietary therapy, it has spread among wealthy families. The head of the dog is a unicorn, and the whole bag is a baby elephant lying on its stomach. It is fragrant and tender, and has the effects of strengthening yang and tonifying kidney, expelling wind and removing dampness, and strengthening spleen and stomach.

In addition, Changting also has Hakka cuisines such as taro dumplings, bean curd dumplings, dustpan, light cakes, preserved chicken, three fresh pills and sand loach bean curd pot.

For more information about Longyan Changting, please visit:/ask/4d77d41615732191.html? Zd view more content