Wu Fan: Before the eighth day of the fourth lunar month in the lunar calendar, villagers in southwest China pluck glutinous rice from the leaves of Wu Fan Cha (commonly known as Wu Fan Lu) and soak it in black glutinous rice, steam it, and mix it with sugar, minced mushrooms, minced pork, etc. , stir-fry with oil, eat on April 8th, and give it to relatives and friends.

Japanese dishes: Before the Spring Festival (usually on New Year’s Eve), stir-fry Japanese dishes. Cut pickled radish, winter bamboo shoots, kelp, shiitake mushrooms, fried tofu, carrots, ginger, garlic sprouts and other more than ten kinds of vegetarian vegetables into thin strips, fry them in vegetable oil separately, then put them all into the pot and stir-fry briefly. This dish is delicious in appearance, aroma and taste. Especially during festivals, people eat a lot of fishy and greasy dishes. Eating Japanese dishes can whet your appetite. Also during the New Year and festivals, eating Japanese dishes is auspicious. It means harmony between family and neighbors and everything goes smoothly.

Mo Ci: Glutinous rice is steamed and cooked while hot. When eating, roll in brown sugar bean powder. Farmers usually make mochi at the beginning of winter, which is commonly known as "winter harvest". Mushroom farmers also make it when they go out or forest farmers carry wood on their backs in the mountains. The word "mochi" is used as a joke for "nothing", which means peace and quiet.

Jujube Sugar Cake: Mix glutinous rice with indica rice, soak it in water, grind it into water powder and soak it dry, mix in brown sugar and cooking oil and steam it until cooked. Every family prepares rice cakes before New Year's Eve and eats them on New Year's Day. "cake" is a homologue of "gao", which means "high every year".

Gray-alkali type (i.e. water filtered from plant ash)

Huang Kueh: Japonica rice is stir-fried with gray-alkali water until half cooked, then steamed, and served with a treadmill or for more than ten people. The sticks are rotten in a stone mortar and made into long strips or squares. They are then immersed in gray alkali water and remain intact for several months. Because they are yellow in color, they are called yellow sticks.

Zhao rice cake: Mix indica rice with ash and alkaline water, grind it into a slurry, cook it in a pot until half cooked, cool it, roll it into a round shape, and then steam it. Can be eaten cooked or cold.

Gray-alkali rice dumplings: Glutinous rice is soaked in lime-alkali water to make rice dumplings. It can be eaten cold or warm and will not go bad if stored for about ten days.

Zhao rice jelly: Indica rice is mixed with ash and alkaline water and ground into a paste. After cooking, it is cooled into lumps. Add condiments and cook.

Thousand-feuille cake: Soak the rice, grind it with ash-alkali water into a slurry, steam one layer in a steamer, then add another layer of slurry until the steamer is full and steamed.

Grass and fruits

Sophora jelly (dried): Peel the wild sophora seeds, soak them, grind them into a paste, put them into a pot, stir and cook, and then cook Put it in a basin, cool it and cut it into pieces, then add seasonings and cook. If cut into slices and dried in the sun, it becomes dried bitter cedar, which is also a local delicacy.

Chaer jelly (jelly grass): Rub out the juice from the young leaves of chaer grass, mix it with porridge and soup to make a paste, freeze it after cooling, cut it into pieces and cook it with oil soup. It is refreshing and detoxifying. .

Jelly jelly: Take "Xili" seeds, wrap them in cloth, put them in cold boiled water and rub them repeatedly until the water becomes thick liquid, put them in a cool place to clump, then add mint essence and white sugar Mix well and drink, it is cool and delicious.

Shanmi Mochi Jelly: Mix the young leaves of "Shanmi Mochi" (wild small shrub) with a small amount of water, add a small amount of gray alkali water and rub into a liquid, filter out the leaf residue, and wait until it becomes frozen. Finally, cut it into pieces and cook it in oil soup. It has a cool and delicious taste and can detoxify.

Longnan rat claw: scientific name is coral fungus, one of the wild edible fungi, belonging to the Agaricus blazei class. Because the climate conditions of Longnan Township are suitable for its growth, it has become a specialty of Longnan Forest Area. Its color is golden, its outer body resembles coral, and its shape resembles a mouse's paw, hence its name. Although its taste is slightly astringent, it is extremely tender, crisp and refreshing, and has a pleasant aroma. It is often a delicacy for feasts.

Shanfen Kueh: Also known as Raw Fen Kueh, Shanfen is made by pressing and washing the fern roots. (Nowadays, it generally refers to the starch from plant tubers such as sweet potatoes and kudzu.) The method is to take mountain flour. Crush some into fine pieces, add appropriate amount of water and mix, add crushed cooked taro, tofu, minced pork, shrimp and sauce, salt, monosodium glutamate, pepper and other seasonings, mix into a ball, then put in a steamer and steam until cooked. It can be eaten in soup or stir-fried. It is oily but not greasy and has a good taste

Konjac jelly: also known as mushrooms, it uses konjac as the main ingredient. First, grind the konjac into a paste and add a small amount of alkali. Stir the water and the paste will expand 100-200 times like magic. After it forms a lump, it is then put into hot water with alkaline water and cooked. Through the above preparation, the formed konjac pieces are soaked and bleached in water for 1-2 days. Boil them in water for a while before burning. Take out and slice them, stir-fry them with pork, winter bamboo shoots, pickles, and add seasonings to make them crispy. It is a delicacy for entertaining distinguished guests.

Pickled food

There are many kinds of pickled food such as bad intestines, bad meat and bad crabs, such as bad ginger, bad taro, bad bamboo shoots and dried tomatoes, dried cowpeas and dried cucumbers. wait. Especially the intestines and pork are delicious. When eating, take out a bowl with the sausage and sausage from the can. When steaming the rice, put it in the rice pot to steam. The rice is cooked and the glutinous rice is melted, and the aroma is overflowing. Not only the meat and intestines are crispy and delicious, but the rice is also fragrant and delicious. endless. Among these bad foods, the most distinctive one is the bad crab: it does not use river crabs. River crabs must be immersed in salt water from Shankeng River crabs, a local specialty. In addition, mix chopped red pepper, garlic cloves, etc. with fresh distiller's grains into salt water, mix well with crabs, and seal immediately. It can be eaten after one month of sealing.

Longyuan knot grouper: also known as grouper (scientific name is Wenzhou light lip rake). The water in the Longquan mountain stream is clear, and the fish are few and small, but the several-jointed grouper is the largest. At the end of the Yuan Dynasty and the beginning of the Ming Dynasty, Liu Ji came to Zhang Yi's house as a guest. After serving a plate of small fish, Liu Bowen, who loved fish, ate it and praised it: "The water is not deep, but the dragon is alive. The fish is not big, but the knots are the best. The dragons are full of knots, which is really a good delicacy." From then on, "Longyuan Jieban" became famous in southwest Zhejiang.

Oujiang colored carp: a kind of carp with colorful body markings. It is both ornamental and edible. Its meat is tender, plump and delicious, and its nutritional value is very high. It is produced in Longquan Creek and in the rice fields in the mountains. , commonly known as Tianyu.

Dabai'an Dried Fish Dabai'an is located on the bank of Xiangong Lake and has a prosperous fishery. Fishermen along the lake are accustomed to cut open the fish they catch and remove the internal organs. After washing, they are dried over charcoal fire and sealed in iron boxes or jars, and then sold in the market.

The fish head of Anren fish head is made from silver carp produced in Jinshuitan Hydropower Station, and the tofu is braised tofu produced in Anren, served with ginger, homemade red pepper, perilla, and pickles. Made with wine, vinegar and other seasonings, fried, boiled and seasoned with seasonings, Anren fish head is famous for its delicious taste.

Milk vine stewed pig's feet (Milk vine is the traditional Chinese medicine Qian Jinba). The fog and humidity in Longquan are very serious. In order to prevent rain dampness, it was discovered that the herbal medicine of Milk vine can not only cure rain dampness, but also nourish the body, so Just use it to stew pig's feet and free-range eggs. The soup is fragrant and delicious, and can prevent moisture and nourish the spirit.

Longnan Tianluo Longnan Township is the town with the highest altitude in Longquan. This Tianlongli is more than 1,000 meters tall. The alpine snails produced are large, with crisp and tender shells. With the addition of perilla, ginger, green pepper and other condiments, they taste particularly delicious and are a famous dish in this area.

Chafeng Loach Hot Pot uses local loach (round loach) from Chafeng area in Longquan Chatian Town. The loach hot pot has no muddy smell and is "delicious but not greasy, spicy but not irritating" ".

Pingnan Golden Chestnut Stewed Golden Rooster Golden Chestnut is also known as cone chestnut and pearl chestnut. The main production area is Jinlin Village, Pingnan Town, Longquan, hence the name Jinli. The golden chestnut and golden chicken stewed with golden chestnuts and pheasants as the main ingredients and supplemented with dried mushrooms is a good tonic!

Braised bamboo shoots, artillery bamboo shoots, bamboo shoots, beans and white bamboo shoots

The method of braised bamboo shoots is to cut the middle section of the bamboo shoots into thick slices and fry them in an oil pan. Take it out, then add relevant condiments: salt, soy sauce, old wine, etc., simmer it gradually in a pot over a slow fire, store it in a container, seal it with a layer of cooked tea oil, seal it, and eat it slowly. It is crispy and refreshing, with moderate saltiness. It is a good choice for breakfast or porridge.

The method of making artillery bamboo shoots is to take the tail ends of cinnamon bamboo shoots and thunder bamboo shoots, cut them into "artillery" sections, dry them and store them in the sun. Use them to roast pig scratches or fatten the hooves. Not only the bamboo shoots are tender and the meat is fat, but also the aroma is fragrant. , the meat is also particularly rotten, and it is the queen of high-end bamboo shoots.

The method of making bamboo shoots is to take the middle and tail sections of hairy bamboo shoots, cut them into thin slices, add one-third of the soybeans, cook them with salt, and dry them in the sun for storage. It can be used as snacks or cooked into bamboo shoots and bean soup (just soak it in boiling water). It is a delicious dish with meals and is most convenient to carry when traveling.

White bamboo shoots: Fresh bamboo shoots are washed, steamed and then squeezed. When they are ready, they are squeezed and exposed to the sun or dried to become dried bamboo shoots, also known as white bamboo shoots and branded bamboo shoots. Its color is golden, the bamboo shoots are overlapping, the bamboo shoots are crisp and tender, and they are easy to carry.

Wild boar: Longquan is located in a mountainous area with well-protected ecological vegetation. There are many wild boars, which harm farmland. Wild boar can be hunted with the approval of the forestry department, and wild boar has become a special dish in Longquan.

Hibiscus flower soup: Hibiscus flower is an edible flower. This dish has white flowers in a clear soup. It looks simple and elegant at first glance. It is smooth and tastes a bit like white fungus. The soup is fragrant and fresh, which is very suitable for modern people's list. taste.

Pumpkin leaf soup: Pumpkin leaves are very rough, but when made into soup, the leaves are really delicious! Remove the veins from the pumpkin leaves and mash them, boil them with rice washing water and add an appropriate amount of pork ribs soup to become a delicious local specialty.