Clear soup powder is a famous snack in Longyan, which has a history of hundreds of years and is deeply loved by Longyan people. Clear soup powder is cooked with Longyan rice flour in a pot, with fresh pork bone soup and special seasonings, and then coated with various delicious seasonings according to personal preferences.

Foreign fish

Foreign fish is a traditional dish at wedding and birthday banquets in Longyan, and there is a saying that "you can't sit down without mixing foreign fish". The production of foreign fish is to chop pork belly, seafood (dried fish or shrimp, followed by shrimp skin), crisp peanuts, scallion, mushrooms, fresh winter bamboo shoots and so on. According to a certain proportion, salt monosodium glutamate and other seasonings are added, and it is made by cooking techniques such as mixing, frying and steaming. Crisp and tender, fragrant and refreshing, with endless aftertaste.

Hakka beef soup. Tang Dou's name has two reasons: 1. When making Tang Dou, all the ingredients are put into the leaky lid, cooked and then put into the bowl, so it means doing, so it is called "Tang Dou"; 2. In Hakka, "Duan" (originally meant to be held in one's hand) is pronounced "Dou", holding soup. Why did you eat it? Because this soup was first made by vendors who walked around the streets (all vendors in ancient times were picking goods all over the street). Later, because of its delicious taste, Hakka people habitually named this soup Tang Dou.

Yongding dried vegetables braised pork

Yongding famous dish. Use three layers of meat or a small amount of lean meat, fry or fry first, add garlic, add some glutinous rice wine and soy sauce, pour dried Yongding vegetables into the pot, add some sugar, mix well, scoop them up, put them into a bowl, and steam them in the pot until the meat is rotten and fragrant, and the crispy vegetables are tender, fresh and mellow.

Hakka beef balls

Select fresh beef arm meat, remove fascia fat, evenly cut into a 1 cm thick meat layer, and drain the water with a dry cloth; Then chop and pat repeatedly to make the meat bright red and elastic, add appropriate amount of salt and potato powder, knead repeatedly, and knead it into meatballs with your thumb; Then rinse in a cold water basin for half an hour, pick it up, put it in a casserole with bone soup and cook it with charcoal fire; When meatballs swell, add a little pepper, monosodium glutamate, chopped green onion and other seasonings to eat, which is fresh but not greasy.

Taro jiaozi/Taro Bun

Taro jiaozi, commonly known as "peach", has an emerald skin and a half-moon shape, and the stuffing is made of pork, mushrooms, green onions and other raw materials. The skin is tender and fragrant, smooth and waxy. It is a traditional famous food that Liancheng urban and rural people must cook on holidays, and it has a history of hundreds of years in Liancheng.

Taro steamed stuffed bun, commonly known as "cow swimming bath", is a must-eat food for Yongding people to celebrate the Double Ninth Festival in September. During the Double Ninth Festival, it is the harvest season of taro, which is of high quality, soft and delicious, especially delicious. The making method is simple: selecting taro, peeling, cooking, mashing, air-cooling, then mixing with fine potato powder, kneading it into a jiaozi the size of a child's fist by hand, and kneading it into a stuffed coat. Then make stuffing. Chop lean meat, fresh bamboo shoots, squid and fragrant shavings, stir-fry with strong fire oil in a pot, add appropriate amount of salt, pepper and monosodium glutamate, and add thin mashed potatoes to cook slightly. Finally, wrap the stuffing in taro skin, steam in a steamer/kloc-0.5 to 20 minutes, and serve.

Shanghang fish pin

A famous dish in Shanghai and Liancheng. It is made of fresh and clean fish, peeled bones, fat pork, sweet potato powder, egg white and seasoning. After eating, the appearance is as silver as snow, and the taste is fresh, fragrant and smooth, also known as snowflake silver tablets. Shanghang and Liancheng people often use this dish as a criterion for judging festive banquets.

Yongtoufu

Hakka fermented bean curd is a famous Hakka dish, but it is a must for any banquet. "Niang" is a Hakka verb, which means "planting stuffing" and "Niang tofu" means "tofu with meat stuffing". Cut the tofu obliquely into triangular pieces about an inch square, fry it in the oil pan for a while, then cut it horizontally, stuffed with half-cooked seasoning mixed with pork, glutinous rice, garlic, spiced and Chili powder, and sprinkled with pepper noodles when eating.

Hakka tangzao

The main ingredients are glutinous rice, japonica rice (eight to two), red sucrose or white sugar. Its color symbolizes prosperity; Better and higher every year. Its taste is tender inside and crisp outside; It tastes sweet and delicious.