What are the eight tasks? Who doesn't like eating? Help the gods.

Wuping Pig Gallbladder Liver, Yongding Dried Vegetable, Changting Dried Bean Curd, Ninghua Rat Dried, Shanghang Radish Dried, Mingxi Dried Meat, Zhangping Dried Bamboo Shoots, Liancheng Dried Sweet Potato (otherwise, there are Mingxi Dried Russula and Ninghua Dried Pepper among the eight famous works in western Fujian), which are known as the "eight famous works" at home and abroad. Wuping pig bile liver, the first of the "eight livers in western Fujian", is unforgettable for its sweet and delicious unique flavor. It is a famous dish in banquet cold dishes, and locals often regard it as a good product for entertaining guests and friends and giving gifts to relatives and friends. Compatriots from Hong Kong, Macao and overseas Chinese especially like this Hakka flavor. Wuping pig bile liver is beautifully made, with many processes and strong seasonality. It must go through seven processes: washing, batching, pickling, drying, flattening, shaping and inspection. Strong seasonality, late autumn and early winter every year, when the weather is good, it is a good season to make pig bile liver. When making, people choose fresh "glutinous rice pig liver" with dark brown color, soak it in salt water with a certain concentration without removing pig bile, and add appropriate ingredients such as five-spice powder, sorghum wine and star anise. After the bile permeates the liver, it is picked up and hung in the sun, and it is remolded every 2-3 days. The pig bile liver made by this method has beautiful appearance, symmetrical color, delicious taste and excellent quality. When eating, just dry-steam the pork liver, put a layer of sesame oil on it while it is hot, cut it into thin slices and mix it with a little garlic, and it will be full of fragrance and charm. Smell your mouth and you'll have an appetite. Taste carefully and chew slowly. The more you chew, the better it tastes. After eating, the teeth and cheeks will remain fragrant. If it is accompanied by wine, it has a unique flavor and a fragrant smell. According to relevant data, the pig liver in pig viscera is rich in nutrients, including sugars, vitamins and other nutrients; Pig bile has the function of cooling and detoxifying. Dry pig bile combines the functions of pig liver and pig bile. The selected pig liver is high-quality "glutinous rice pig liver", which is more nutritious than ordinary pig liver. Soak in salt water and add sorghum liquor to remove the fishy smell and bitter taste, and make full use of strengths and avoid weaknesses. Moreover, through curing and drying, the effects of promoting fluid production, invigorating stomach, cooling and detoxifying are achieved. It has both nutritional value and medicinal value, so it is no accident that Wuping pig bile liver is loved by people. Wuping pig bile liver occupies a place in Hakka food culture. I think, in the new century, it will go out of western Fujian and go to the world. Yongding Dried Vegetable Yongding Dried Vegetable has a history of more than 400 years, which is not only famous inside and outside the province, but also influential among overseas Chinese in Nanyang. When Hu Wenhu lived in Nanyang, he often asked people to bring dried vegetables to his hometown. According to legend, after the county system was established in Yongding in Chenghua 14 (A.D. 1478) of the Ming Dynasty, all county decrees listed Yongding dried vegetables as a tribute and sent them to Beijing, which was appreciated by Ming Chengzu. For this reason, the emperor ordered the selection of excellent varieties for Yongding dried vegetables, which were cultivated by special personnel and carefully produced, so that Yongding dried vegetables were excellent in color, fragrance, taste and shape, and have continued to this day. Yongding dried vegetables are made of the first-class fresh and tender mustard (osmanthus fragrans) and refined according to traditional techniques and modern production methods. It can be stored for many years without deterioration. If it is used to make soup, it has golden color, unique fragrance, palatable and appetizing, and is helpful for digestion and weight loss. If steamed with pork belly, it will be very fragrant. After scientific identification, it is sweet and slightly cold, rich in protein and vitamin B, which can strengthen the spleen and stomach, dispel wind and remove dampness. Women often use it as a dish to supplement postpartum nutrition. Yongding dried vegetables are not only pure natural green food, but also high-grade dishes for friends and relatives. There are two kinds of dried vegetables in Yongding: dried beet and pickled cabbage. Beets are dry, black and shiny, and taste sweet and delicious. When making, the fresh and tender mustard is washed and dried in the sun for 1-2 days until the leaves are soft, and then put into a steamer for fumigation, drying and steaming again, and this is repeated for more than three times, which is called "three steaming and three drying". Some finely processed ones need to be steamed and dried for seven times. Sauerkraut is yellow and brown in color and sour and sweet in taste. When making, clean fresh mustard firstly, then sun-soften and chop it up, add salt and knead it into an urn to make it sour, take it out for about a week, braise it dry, then put it in a steamer for fumigation, steaming, sun-drying, steaming again, steaming for more than two times, and then store it. The color is dark brown and shiny, the taste is salty and fragrant, the texture is soft and sweet, and it will not rot after long storage. Yongding dried vegetables are delicious with meat fried, stewed, steamed and boiled. This product is cooked with pork and brings out the best in each other. It is soft, rotten and mellow, smooth and refreshing. There is a Hakka proverb, "mung bean soup, soybean porridge, steamed meat with dried vegetables, enjoy the emperor's blessing", which refers to Yongding's "braised pork with plum vegetables" made with dried vegetables. Changting Dried Tofu "China's tofu is also delicious, ranking first in the world." This is the last sentence of "Redundant Words" written by Qu Qiubai in Changting Prison. Qu Qiubai's admiration for tofu is related to his frequent eating of Changting tofu in prison. According to Tian Yu, tofu was first invented by a warlock under Liu An (79- 122 BC), the king of Huainan in the Western Han Dynasty, with a history of more than 2,000 years. Changting dried bean curd began in the Kaiyuan period of the Tang Dynasty, with a history of 1200 years. Its preparation method is different from other areas. It uses the acid slurry as the medium, properly controls the heat when making, slowly injects the acid slurry into the soybean milk with a big ladle to make the tofu slowly solidify, and then filters and squeezes. Therefore, Changting tofu is tender and delicious, neither sour nor bitter. Various foods made from it, such as Dongpo Tofu, Sufu, Silver Pouch, Tofu jiaozi, Shengman Pill, Weizhou Pill, wrapped tofu, etc. It has a unique flavor and can be eaten for a long time. Changting dried bean curd is one of the "eight masterpieces in western Fujian", which is famous at home and abroad for its fine production, exquisite ingredients, unique flavor and delicious taste. Zhu Liangzu, the general of Zhu Yuanzhang in the Ming Dynasty, led his troops to Tingzhou and ate the dried tofu of Changting, which was greatly appreciated. At the end of the Qing Dynasty, Qiu Hongde, general manager of Tingzhou Zuo Ying, placed Taiwan Province Province under Ganzong, and was very nostalgic for the dried tofu with hometown flavor, so he sent a letter and remittance to his relatives who were good at making dried tofu and asked him to go to Taiwan Province Province to specialize in dried tofu. There are many quaint and beautiful villages in Changting, which are located in the mountains. "Thousands of miles of Ti Ying are green and red, and the water town is full of wine flags." No matter how big or small the village is, there must always be a small shop selling dried tofu and wine. Local simple farmers, mushroom customers in Zhejiang, gold diggers in Faxi and Jiangxi, and travelers all over the world all like to sell a bowl of rice wine, buy a piece of dried bean curd, drink it slowly and chew it carefully. Dried bean curd is fragrant, salty, sweet and tough, with endless aftertaste. During the Second Revolutionary Civil War, the gathering of British people and the gathering of revolutionary intellectuals in War of Resistance against Japanese Aggression wanted to appreciate the flavor of Changting dried bean curd. Today, lin li, a famous person in Taiwan Province Province, talked about the dried bean curd eaten in Changting in his early years in "Ping Ji Xiao Zhi" serialized by Taiwan Province Provincial Daily from March to June 1975, saying: "The dried bean curd in Changting is about six or seven inches square, as big as a woman's handkerchief, thin and fragrant, and chewed with peanuts, which is beautiful and delicious. Ninghua dry mouse Ninghua dry mouse is actually a dry vole, which is made of artificially captured voles. According to Cihai, "Microhoofed, Mammals, Carnivora. Hair is generally dark taupe, and some are sandy yellow. Lifelong excavation is harmful to crops. "Ninghua is a mountainous agricultural county with a wide field, so there are many voles. It is precisely because voles harm crops that farmers have long hated the harm of voles. Captured voles are made into dried mice and listed as dishes. When and with whom did they start? No written records have been found so far, so it is inconclusive. Nowadays, people in their eighties and nineties only refer to the production of dried mice as "handed down from generation to generation". From this point of view, the history of mouse drying in Ninghua should be hundreds of years. Every winter is the best time for farmers to catch rats in Ninghua, especially after beginning of winter. The method of catching mice is simple, and "bamboo tube mousetrap" is often used. At night, people carry mousetraps on their backs and use rice or rice as bait to look for rat paths on ridges and hillsides. Whenever they come across a rat path or a rat hole, they put them in a rat trap and wait until the next morning to get them back. The catching rate is generally around 3/ 10, and it is as high as 5/ 10 in frosty weather. When the rat catching season comes, teenagers still take catching rats as a pleasure. So most of them are engaged in ratter. The processing method of dry vole is first to remove hair. The captured mice are either steamed in a pot with hot water or roasted in hot wood ash. As long as the temperature is moderate, the hair of the mouse can be completely plucked. Then the intestines and abdomen were removed by laparotomy and washed with water. Finally, smoke and bake with chaff or rice bran until the sauce is yellow. Dried voles are not only delicious, but also rich in protein and nutrition. In particular, it has the function of tonifying kidney, has obvious curative effect on frequent urination or bed wetting in children, and has certain medicinal value. Because locals generally like to eat dried mice, there has always been a saying that "the price of dried pork with mice". When winter comes, people almost regard eating dried mice as a kind of enjoyment. Cooking methods are often accompanied by pork, winter bamboo shoots, garlic, ginger and water wine, fried and eaten. Especially those who love drinking, regard it as the top grade of wine. Shanghang dried radish Shanghang dried radish enjoyed a high reputation as early as the early Ming Dynasty, with a history of more than 500 years. Shanghang is the main radish producing area in western Fujian. Radishes produced in Shuinan, Zhang Tan and Tupu area near the suburbs are red and white, fresh, tender, crisp and sweet. The dried radish processed by this method has golden color, tender skin, crisp meat and sweet taste. You can stir-fry, stew, stir-fry, or soak and dilute, and then add sugar and sour vinegar as a banquet cold dish. Therefore, the history books record "best-selling Fujian and Guangdong". Dried radish is usually made in winter solstice, and it goes through three processes: drying, pickling and storage. Wash the radish, dry it a little, put it in a vat, cover it with a layer of radish and a layer of salt, then press a big stone, take it out and dry it a week later, rub off the water, and then dry it until no water can be squeezed out. Then, the salt water in the barrel is filtered and boiled, poured into the dried radish for soaking, rubbed once while it is hot, squeezed out the salt water and dried in the sun. When it turns golden yellow, put the dried radish into a clean urn for compaction, seal it with yellow mud, and take it out after half a year. In this way, it became a unique dried radish in Shanghang. Liancheng dried sweet potato is found in all counties in western Fujian, but Liancheng dried sweet potato is famous for its unique raw materials and production methods. It is made of sweet potato with red heart and planted in fields, rivers, Gele, Daping, Wu Li and Hongshan, so it is also called dried sweet potato with red heart. These villages have soft soil, moderate pH and suitable climate, which is very suitable for the growth of this red-hearted sweet potato. This dried sweet potato retains its natural color and quality, with yellow and red color, sweet taste, soft and chewy texture, and high glucose and vitamins A and B. It is usually made by steaming and peeling the whole sweet potato, then pressing and baking. After production, it can be kept for several years. It can be used as a snack or cut into small pieces, mixed with flour, eggs and spices, fried and dipped in rock sugar powder as a famous banquet dish. Therefore, it can be used as a snack, or it can be processed into a banquet side dish with seasoning. It is really a good gift for relatives and friends. Minxi Dried Minxi Dried Meat is made by dipping lean beef in the sauce, adding clove, fennel, cinnamon, sugar and other ingredients, hanging in a ventilated place to dry for about a week, and then smoking in a curing barn. After being made, it is good in color and fragrance, tough and chewy, sweet in taste and endless in aftertaste. In addition to dried meat, there are floss. The surface looks like light yellow cabbage floss, and the entrance is fragrant and sweet. It is delicious on the table and was listed as a tribute to Beijing in the Qing Dynasty. Zhangping dried bamboo shoots Zhangping dried bamboo shoots are made of newly unearthed bamboo shoots and are called "Fujian bamboo shoots". Known for its tenderness, sweetness and crispness, it was listed as a tribute to Beijing in the Ming and Qing Dynasties. There are many bamboo mountains in Bamin mountain area, but Zhangping bamboo shoots have a long history and are well-known at home and abroad, and are deeply loved by people in Shanghai, Tianjin and Guangzhou and compatriots in Hong Kong and Macao. Many famous dishes, such as "Stewed Three Silk" and "Royal Donkey Meat", are indispensable to dried bamboo shoots in Fujian.