1 Qingtian Pu Ho: A traditional dish from the hometown of overseas Chinese in Qingtian. It is an indispensable first dish at the farewell banquet before the overseas Chinese leave. It means wishing them good luck on their trip. Put the lean pork hind legs, skin and seasonings in a pot, cook them first, and then steam them until crispy. It is characterized by bright red color, soft and delicious taste, mellow and sweet aroma.

2 Braised fish: a traditional Qingtian dish. Field fish are fish raised in rice fields. This fish has no beards around its mouth, no tendons in its waist, tender meat and soft outer scales. Do not remove scales when cooking, kill them alive and cook them alive. When eaten braised, the color is bright red, the outer scales are fragrant, and the meat is fresh and tender.

3 Mountain vermicelli dumplings: sweet potato starch, also known as mountain vermicelli. During the Chinese New Year or the first day of the Lunar New Year, Qingtian people often serve mountain vermicelli dumplings to entertain guests. The soft and slippery mountain flavor is especially popular among city dwellers.

PS (support me, I typed it all by myself while reading a book~~~`)