What's delicious in Yongding?

Xia yang Beef Ball Yongding xia yang Beef Ball is said to have been introduced from Xingning, Guangdong, with a history of more than 300 years. Now there are more than 30 beef ball stalls, and the products are sold to Fuzhou, Xiamen, Shenzhen and surrounding counties and towns. The beef balls made in xia yang are similar, but the flavor is quite different. Production process: fresh beef arm meat is selected, fascia fat is removed, cut into 1 cm thick meat layer, and the water is drained with a dry cloth; Then repeatedly chop the meat stuffing into bright red and elastic, add appropriate amount of salt and potato powder, knead it repeatedly, and knead it into meatballs the size of a 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 the meatballs swell, add a little pepper, monosodium glutamate, chopped green onion and other seasonings to eat.

Yongding taro steamed stuffed bun, commonly known as Niu Yongyu, is a must-eat food for Yongding people on the Double Ninth Festival in September. During the Spring Festival, it is the harvest season of taro. Made into taro balls, soft and delicious, especially delicious. The production method is simple: select taro, peel it, cook it, mash it, cool it, then mix it with fine and clean potato powder, knead it into a jiaozi the size of a child's fist by hand, and knead it into a padded coat. That is, the stuffing is chopped with lean meat, fresh bamboo shoots, squid and fragrant shavings. Stir-fry in a pot with high fire oil, and add appropriate amount of salt, pepper and monosodium glutamate. Stir in mashed potatoes and cook them a little. Finally, the taro is stuffed, steamed in a steamer/kloc-0.5 to 20 minutes, and can be eaten.

It has always been the custom of Hakka people in western Fujian to stew old wine with homemade rice wine on holidays. In Liannan, Liancheng County, today's farmers still retain the tradition of tasting old wine with bran before the Spring Festival. In winter, several hundred kilograms of coarse glutinous rice should be soaked to remove rice dust, steamed and cooled, then mixed with wine cakes and put into an urn for fermentation. After the syrup overflows, cold boiled water is added on the day of winter solstice, which is called brewing.

As the Spring Festival approaches, every household will choose a sunny day, choose an open space in front of and behind the house, build a fire pit with old bricks, put an altar of raw wine filtered with distiller's grains into the jar, cover it with linen, seal it, put it in the fire pit, pour it around the jar, light it, and heat the rice wine in the jar with dark chaff. Generally, you have to stew in chaff fire for a day and a night, and when the flax cover overflows with thick wine fragrance, you're done.

Some people call this special craft Xiangmen ancient beer old wine. In the past, most Hakkas in western Fujian lived in mountainous areas and were prone to arthritis, wind pain, low back pain and other diseases. From winter to spring, they drink a bowl of Chinese herbal medicine, such as Kato root, and then stew old wine and heat it, which can not only dispel wind and cold, but also dispel wind and remove dampness, promote blood circulation and dredge menstruation. Therefore, Hakka farmhouses usually brew several jars of old wine during the New Year, one is to drink it by themselves, and the other is to entertain guests. Although Hakka old wine is very common and has the effect of health care and physical fitness, many poor farmers in the past could not have it all year round. Even if it is a well-off family, it is difficult to prepare for it all the year round.

As a result, there are restaurants or stores with professional workshops to brew. When I was a child, I heard an adult tell a legend that a rich brewer made a fortune brewing and raising pigs in a workshop. He gave birth to five sons. Although he is a rich man, none of his five sons have studied. Without culture, of course, he can't recite poems and compositions, but he can only make wine and feed it to pigs. This year happens to be the Spring Festival of the Lunar Year of the Rat, so Jiucai mainly asked the village teacher to write a pair of Spring Festival couplets for his family. The condition is three coppers and a pot of wine, which reflects the prosperity of the rich man's wine industry and pig raising through the Spring Festival couplets. Teachers hate the rich man's stingy and adulterated business methods and have long wanted to teach this guy a lesson. The opportunity came, I bought red paper, and with a stroke of a pen, the wine-making altar easily made vines.

Brother-in-law, this Spring Festival couplets is clearly cursing you! The rich man's eyes shone with anger, and he sent for a teacher to blame him. The teacher asked the rich man unhurriedly: The first part of the book is the jar of good wine. What's wrong with the vinegar jar? The rich man said three yes after listening. The teacher asked the rich man again: What is the bottom line? When the pig is big, the mouse will only die. The rich man has nothing to say after listening. The teacher skillfully took advantage of the particularity of the Spring Festival couplets without punctuation marks and mocked the way Jiufu treated people. He felt very happy.

Because this kind of wine is generally sold to villagers, there is no Chinese herbal medicine such as rattan root added by Hakka people when making wine, which can not play a good role in dispelling wind and dispelling cold; It also saves the special process of burning corn husk in the fire pit to burn fragrant stew, which is not fragrant and has low cost. He has no conscience in making money, and the villagers dare to be angry and dare not speak. Thanks to the teacher's help. Yongding Red Persimmon Yongding Red Persimmon was domesticated, cultivated and bred by dozens of people in the lunar calendar for more than 500 years under the special climatic conditions in Yongding. Fruit weight150-200g, oblate, with few or no seeds; The fruit looks bright red, the meat is tender, and the stuffing is sweet, sweet and refreshing.

Persimmon, persimmon wine, persimmon, persimmon paste and other products have been successfully developed. An Tian, chairman of Japan Industrial Corporation, and Jin, director of Japan Changnong Institute of Advanced Studies and an agricultural expert, made a special trip to Yongding persimmon production area. They think: Yongding red persimmon is of first-class quality, suitable for making persimmon and other series of foods, and will be exported to Japan and Taiwan Province Province, and will sell well all over the world in three to five years.