Is there anything delicious in Liancheng, Fujian

I. Liancheng dried sweet potato with red hearts

Liancheng red-hearted dried sweet potato is known as one of the famous "eight dried sweet potatoes" in western Fujian, with bright red color, sweet taste, soft and tough texture and rich nutrition. No pigment is added in the processing process, so it is a food suitable for all ages, and it is also a good gift for relatives and friends and a delicious banquet. As early as two or three hundred years ago, it became famous at home and abroad and became a tribute in the Qing Dynasty. The chef of the Qing Dynasty also made Liancheng red-hearted sweet potato a top-notch dish at the palace banquet-golden as a piece. Liancheng dried sweet potato is formed by unique natural conditions, so Liancheng is also known as "the hometown of red-hearted dried sweet potato in China". Products are not only sold well in North and South, but also exported to Southeast Asia, North America and other countries and regions. Liancheng has only one dried sweet potato, with an annual output value of 300 million yuan, forming a good "dried sweet potato effect".

Second, Liancheng White Duck

Liancheng White Raccoon Duck, also known as Liancheng White Duck, is listed as one of the excellent breeds in China by the Ministry of Agriculture and Forestry, and is the only medicinal duck in China. During Guangxu period, the Book of Ten Medicines printed by Shanghai Zhangjin Bookstore recorded that it could treat hemoptysis, tuberculosis and other diseases. Daoguang period in Qing Dynasty was listed as a "treasure tribute". After the founding of the People's Republic of China, it was compiled into "China Poultry Variety Records". It is determined by the Biology Department of Xiamen University, the Central Laboratory of the Provincial Academy of Agricultural Sciences and the Analysis and Testing Center of Fujian Province that it is rich in 17 amino acids and 10 trace elements, and its cholesterol is extremely low. Has effect in clearing away heat and toxic material, nourishing yin, reducing pathogenic fire, resolving phlegm, induce resuscitation, calming heart, tranquilizing mind, stimulating appetite and invigorating spleen. People often use it as an auxiliary diet for measles, hepatitis, tuberculosis, unexplained low fever, high fever, restlessness and insomnia. Last year, it was recognized as "the quintessence of duck in China" by China Poultry Industry Association. Duck meat is not greasy, the soup tastes unique and the meat is delicious. The longer the feeding period, the higher the efficacy.

Liancheng White Duck is mainly distributed in Chengguan, Beituan, Tang Qian and other places. According to legend, raccoon ducks cross, and duck breeders keep breeding. Its average weight is 1.25 ~ 1.5 kg, and it lays 22O~240 eggs a year. Its appearance features: the mouth and webbed feet are turquoise, the eyeballs are black, and the whole body feathers are white, so it is called Liancheng White Duck. Liancheng is the hometown of China White Duck.

Third, wash nine kinds of products.

Liancheng traditional hot pot dish, commonly known as "Shuan Jiu Men Tou", originated from Pengkou Valley in Liannan. It is said that in the past, there were many boatmen in Pengkou Valley. They have worked in the water for many years. In order to drive away moisture, they often boil Chinese herbal medicines such as rattan roots and duck grass. Later, a boatman accidentally discovered that it was wonderful to take these herbs together with stewed beef, so the "nine-door head" of stewed beef with rice wine gradually spread.

Shuan Jiu Men Tou is made of nine essential parts of beef, namely, the tip of beef tongue, tripe, crown of beef heart, tip of beef tripe, lean beef, tripe of beef tongue, beef cardiovascular system, beef tenderloin and beef tripe wall. It is made by strict selection of materials, fine knife work, supplemented by seasonings, rice wine and several Chinese herbal medicines. This dish is tender and crisp, and the soup is delicious. It has the effects of invigorating stomach and kidney, dispelling cold and removing dampness, and is a delicious food with both medicine and food. Because the meat eaten is nine parts of a cow, which almost contains the main essence of the cow, there is also a saying that "a cow is eaten at one meal".

In the mid-1980s, Li, the chef of Liancheng Hotel, changed into this dish and adopted the practice of Beijing instant-boiled mutton. At the same time, he cooked spices such as pepper, aged vinegar, hawthorn sauce, mustard, ginger juice and garlic on the table. Because there are nine kinds of meat, there are nine different colors, red, orange, yellow and white. They are colorful and delicious. The ingredients are sour, bitter, spicy and astringent, which stimulates the appetite and makes people overwhelmed. This dish has been listed as a national famous dish.

Four. Crown orchid

Jiangnan is mountainous, and there are many orchids in the mountains. In Lanfang Valley of Guanzhi Mountain, under the Five Old Peaks and beside the Lotus Cave, various orchids can be seen everywhere. The roots of Cymbidium hybridum collected from Guanzhishan have the functions of clearing away fire and toxic materials, moistening and nourishing, and were brought to Hangzhou, Zhejiang Province for sale in the 1920s.

At present, "Fujian Orchid Base" has been built in Pengkou Town, Liancheng County, and "Guanzhi Orchid Culture" has also gone out of China to the world like Guanzhi Mountain.

Five, Liancheng rice paper

According to historical records, during Jiajing period of Ming Dynasty, Liancheng people could make rice paper with day lily and elm bark. The fourth generation ancestor of Yuanjiajiang family in Gutian used the local natural conditions to learn the techniques of bamboo shredding, natural bleaching, pulp and paper. Later, it was developed to make similar hand-made paper, jade plate paper, weighted paper, heavy paper and Jiaqing opera paper. Liancheng Xuan paper has been exported since Jiaqing period of Qing Dynasty. Since then, Liancheng people have made use of abundant bamboo and wood resources and continuously improved their technology, and established paper-making bases such as Gutian, Laiyuan and Juxi. In the heyday of the paper industry, it can produce more than 6.5438+0.3 million tons of paper every year.

Liancheng Xuan paper has the advantages of thin and tough paper, white color and strong water absorption, and is a good material for hardcover printing, reproduction painting and painting and calligraphy mounting.

Sixth, Liancheng Genyi

Liancheng has a high terrain, where mountains overlap, mountains fluctuate, peaks and valleys crisscross, and streams are densely covered; The branch of Wuyi Mountain in the west is Songmaoling, with a towering peak, and the situation is dangerous. Most of the national Meihuashan Nature Reserve is in Liancheng. Most of the whole territory is occupied by low mountains and hills, and it is a national key forest area. The geographical advantages of forest areas and counties have laid a rich resource foundation for the development of Liancheng root art. Since the reform and opening up, Liancheng's root art, like other undertakings, has flourished. At present, there are more than 20 professional root art producers, with an annual output of more than one million yuan, and the artistic level and output are the first in Fujian.

Seven, taro jiaozi

Taro dumpling skin is emerald-colored, shaped like a half moon, 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. According to legend, the taro made in the early days was shaped like "rice peach" (Shoutao), commonly known as "peach", and it was also called "zhuashao" (meaning hot) because the taro jiaozi had to be eaten hot after serving, and its fragrance would be scattered after cooling.

Eight, Yang tofu

"Overflow Tofu" is a local traditional flavor dish in Bao Si Township, which has a history of hundreds of years. Every household in Bao Si is good at processing tofu. Because of the use of mountain spring water, the tofu made is particularly fresh and tender. The "overflow tofu" processed by this method has a unique flavor and is well known. It is an indispensable delicacy for local people to celebrate holidays, weddings, funerals and banquets for relatives and friends.

The production method of "overflow tofu" is to prepare white tofu, fresh lean meat, mushrooms, onions and other raw materials and seasonings such as monosodium glutamate and sesame oil. Cut white tofu into small pieces one inch square, and chop pork, mushrooms, onions, etc. Make sauce for stuffing. Poke a hole in the tofu block with your finger and fill it with stuffing. When cooking, put the tofu into the oil pan, add the bone soup and stew until cooked, then put it on a plate, sprinkle with chopped green onion and pepper and serve.

"Overflow Tofu" is characterized by its rich fragrance, softness, freshness, delicacy and excellent taste when it is hot.

Nine, kohlrabi

Kohlrabi is one of Liancheng's local products, also known as root mustard, which is a variety of mustard in Cruciferae. People use its fleshy roots and stems and leaves to pickle. It is everyone's favorite food. Pickled kohlrabi is yellowish brown, moderately salty, fragrant and slightly sour, crisp and delicious, and can be eaten raw or fried. Stir-fried shredded pork tastes better. Because it is slightly acidic, it has the functions of enhancing saliva secretion, appetizing and strengthening the spleen, and promoting digestion. It is a good product to enhance appetite and promote recovery after illness.