Longyan Featured Food:
Shortcake has been a famous snack since Ming dynasty. It is reputed as “Fragrance to Three Miles” or “Megranate with Three Specials” because it has a shape of megranate, a thin cover, rich stuffing and strong fragrance. Since the cover of the snack is made from flour and needed to be baked in a short time, it is then called by later generations the Shortcake.
Instant Boiled Jiu Mentou (nine Pars Of The Body Of An Ox)
Instant boiled in wine refers to a processing technique — put meat or fish slices into the rice-wine mixed boiled water for a little while and then it would be ready for eat. The so-called Instantly Boiled Jiu Mentou means taking nine parts of the body of an ox— tongue, tripe, heart, the connection part between belly and intestine, ridge, heart blood tube, kidney, and stomach, into the boiled water with wine. The nine parts, which are called by Xinquan people the Jiu Mentou, signifies nine major characteristics in Han opera, such as the female character, the male character and the clown.
Ningha Dried (field) Mouse
Ningha dried mouse is in fact made of the field mouse which is caught in field and then processed. The dried field mouse not only tastes good but also contains rich protein. It has some medical value, for instance, it can improve one's kidney and treat the bed-wetting habit of children with notable curative effect.
Yongding Dried Vegetable
Yongding dried vegetable has a long history of over 4000 years. It is not only famous in and outside the province but is really popular among overseas Chinese in Nanyang. The master of Tiger Balm, Hu Wenhu, often asks his fellows to bring him the Yongding dried vegetable at his hometown.
Tingzhou Tender Boiled Chicken With Soy Sauce
There is an old saying, “without tasting Hetian chicken, one cannot say he/she had been to Changting once”. Changting County used to be called Tingzhou County, where the Tender Boiled Chicken is the most famous delicacy reputed as “The Best Dish in Tingzhou”. It is well known for its fragrance, crispness, clear taste, delicacy, slipperiness, and easiness for doffing bones. As the most p[popular dish from ancient times till now, it is always listed at the first place on a Minxi Hakka menu.
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