Longyan Featured Food:
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.
Xinquan Brook Fish
Firstly, cooking Xinquan brook fish requires appropriate control of the cooking duration and strength of fire. The best cooking duration is to reach the degree that the fish is saute, scalded, slightly steamed or stewed. Secondly, seasoning is also very strict and ginger or ginger juice is a must for flavoring. Thirdly, cooking technique is a very important factor. Take frying for example. The fried fish must keep intact with a faint scent; the cooked fish should seem white and taste delicate; the boiled soup should have a cream color and a cleanly taste.
Changting Dry Bean Curd
Changting Bean Curd tastes fresh and delicate. It is neither sour nor bitter and could be used to make various delicious food such as Dongpo bean curd, stewed bean curd, thin pancake, bean curd dumpling, quick-boiled bean curd ball, as well as Huizhou meat balls. They taste unique and never make you feel tired of them. The Changting dry bean curd, which tops all other seven kinds of dry food, is well-known at home and abroad for its delicate processing, special seasoning, unique flavor and fragrance.
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.
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.
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