Wuping dried pig gallbladder Wuping dried pig gallbladder is exquisitely produced, with many processes and strong seasonality. It needs to go through seven processes of washing, ingredients, pickling, drying, flattening, shaping and inspection. Wuping pig gallbladder Dried purple-brown in color, fragrant and slightly sweet, it is a famous cold dish for banquets. It contains a variety of sugars, vitamins and other nutrients, and has the effects of promoting body fluids, strengthening the stomach, cooling and detoxifying. When eating, just steam it and apply it while it is hot. Add a layer of sesame oil, cool it, cut it into thin slices and mix it with a little garlic slices, it will be fragrant and full of flavor.

Yongding dried vegetables have a history of more than 400 years and are famous not only in the province but also in Nanyang. It is also very influential among overseas Chinese. When Hu Wenhu, the "King of Tiger Balm", lived in Nanyang, he often asked people to bring him dried vegetables from his hometown. Yongding dried vegetables are divided into two types: dried beetroot and dried pickled cabbage. The dried beetroot is black and shiny in color, has a sweet and delicious taste, and is time-consuming to make. It needs "three steamings and three dryings", and the fine ones need seven steamings and seven dryings. The dried sauerkraut is yellow-brown in color and tastes sour and sweet. When making it, dry the fresh mustard greens until soft and chop them into pieces, add salt and rub them into the urn to make them sour. After a week, take it out, simmer and dry it in the sun, then steam and dry it twice before storing it. Yongding dried vegetables are delicious when stir-fried with meat, stewed, steamed or boiled.

Changting Dried Tofu Changting Dried Tofu originated in the Tang Dynasty During the Kaiyuan period of the Chao Dynasty, it has a history of more than 1,200 years. Its preparation method is unique. It uses physalis as a medium. The heat is properly controlled during production. A large ladle is used to hold the physalis and slowly pour it into the soy milk, so that the tofu curd slowly solidifies. , and then filtered and pressed. Therefore, Changting tofu is tender and delicious, neither sour nor bitter. Various foods made with it, such as Dongpo tofu, silver purses, Huizhou balls, etc., have unique flavors and you will never get tired of eating them for a long time. Changting dried tofu, the first of the eight products in Tingzhou, is famous both at home and abroad for its fine production, exquisite ingredients, unique flavor, and delicious taste. Lin Li, a well-known person in Taiwan, said in "Ping Zong Shi Xiao": Changting's dried tofu, The thin slices have a five-flavor flavor and can be chewed together with peanuts. They are delicious and delicious, and are a great accompaniment to wine.

Ninghua Dried Rats Ninghua Dried Rats are actually dried voles, which are processed from artificially caught voles. Made. The processing method of dried field mice is to first remove the hair. The captured mice are either steamed with hot water in a pot or baked in hot firewood ash. As long as the heat is controlled appropriately, all the mouse hair can be plucked out. .The second step is to remove the intestines by caesarean section and wash them with water. Finally, they are smoked and roasted with chaff or rice bran until the sauce is yellow. Dried field mice are not only delicious, but also contain high protein and are rich in nutrients. They also have the effect of tonifying the kidneys and can treat frequent urination or bedwetting in children. It has significant curative effect and has certain medicinal value.

Qingliu Dried Bamboo Shoots Qingliu Dried Bamboo Shoots are made from freshly unearthed spring bamboo shoot tips, which are called "Fujian Bamboo Shoot Tips". They are famous for their tender, sweet and crisp texture. It was listed as a tribute to Beijing in the Qing Dynasty. There are many bamboo mountains in the Fujian mountainous area, but Qingliu Fujian Bamboo Shoot Tip has a long history and is well-known at home and abroad. It is deeply welcomed by the people in Shanghai, Tianjin, Guangzhou and compatriots in Hong Kong and Macao. There are many famous dishes such as "Braised Sansi", "Yu Bamboo Shoot" Dried Fujian bamboo shoots are indispensable for "donkey meat".

Mingxi Dried Pork Mingxi Dried Pork is made from lean beef marinated in flour-based soy sauce, with cloves, fennel, cinnamon, sugar, etc. The ingredients are prepared for about a week, then hung in a ventilated place to dry, and then smoked in the oven. After being made, the color and aroma are good, tough and easy to chew, with a sweet taste and endless flavor. Except for the dried meat In addition to the dried meat floss, there is also meat floss, which looks light yellow and loose on the surface, but is fragrant and sweet in the mouth. It is a delicacy and was listed as a tribute to Beijing in the Qing Dynasty.

The production method of Liancheng dried sweet potato is generally as follows: The whole sweet potato is steamed and peeled, then pressed and baked. This dried sweet potato retains its natural color and quality, with a yellow-to-red color, a sweet and fragrant taste, a soft and chewy texture, and high levels of glucose and vitamin A. , B content. It can be used as a snack, or can be added with seasonings and processed into a banquet accompaniment.

Shanghang dried radish Shanghang dried radish enjoyed a high reputation as early as the early Ming Dynasty, more than 500 years ago The history of radish. Its production is usually carried out around the winter solstice, and it goes through three processes of "sunning, pickling and hiding": dry the washed radish slightly and then put it into a large wooden barrel, with a layer of radish and a layer of salt. Cover it, press it with a big stone, take it out to dry after a week, rub it to remove the water, and dry it again until no more water can be squeezed out. Then filter the salt water in the barrel and boil it, pour in the dried radish and soak it, rub it again while it is hot, and squeeze it out again. Remove the salt water and then dry it, wait until it turns golden brown, put it into a clean urn and compact it, seal it with yellow mud, take it out after half a year, and it will become Shanghang dried radish with unique flavor. The color of the dried radish processed in this way Golden yellow, tender skin and crispy meat, sweet and delicious flavor. It can be stir-fried, stewed, deep-fried, or soaked and lightened before being added with sugar or sour vinegar to serve as a cold dish for banquets. Therefore, history records that it is "best-selling in Fujian and Guangdong".