The eight major dried bean curds in western Fujian are one of the representatives of Fujian Hakka cuisine. The eight major dried bean curds in western Fujian include: Changting dried tofu, Liancheng dried sweet potatoes, Wuping dried pig gallbladder, Shanghang dried radish, Yongding dried vegetables, Ming Dynasty dried vegetables. Xi Dried Pork, Ninghua Dried Rat, Qinglu Ming Dried Bamboo Shoots. Changting Dried Tofu was first produced during the Kaiyuan period of the Tang Dynasty. It is rich in nutrients, has an endless aftertaste in your mouth, and has a long-lasting fragrance. It is a delicacy suitable for all ages. The method of making dried tofu is different from the dried tofu in other regions. It uses physalis as a medium, pours the physalis into the soy milk with a ladle, waits until it solidifies, and then filters and presses it to make it. Liancheng Dried Sweet Potato is made from red sweet potato, so it can also be called red sweet potato. Because sweet potatoes come from villages with soft soil, the sweet potatoes grown are soft and sweet. The dried sweet potatoes can retain their original color, with yellow and red colors, and are sweet and delicious. Steam and peel sweet potatoes, then bake them to make delicious dried sweet potatoes. ? Wuping pig gallbladder is rich in vitamins and other nutrients. It is dark in color and has a strong fragrance. It has the effects of promoting body fluids, strengthening the stomach, cooling and detoxifying. Before eating, steam the dried pig gallbladder and drizzle it with a layer of sesame oil. The aroma is fragrant and you will have endless aftertaste after eating it. Production requires seven steps: washing, ingredients, pickling, drying, flattening, shaping, and inspection. Shanghang dried radish has been famous since the early Ming Dynasty. The production of dried radish is usually carried out around the winter solstice, and requires three processes of "sun-drying, pickling and hiding". The resulting dried radish is golden in color, crisp and delicious. Yongding dried vegetables have a history of more than 400 years and have a certain influence at home and abroad. Yongding dried vegetables come in two flavors, dried beets and dried pickled vegetables. The process of making dried vegetables is relatively complicated, requiring "three steamings and three dryings", and sometimes even seven steamings and seven dryings to achieve fine processing. Mingxi dried pork is made from pork hind legs that are marinated, dried, and smoked. It has a rich color, flavor, and chewy texture, and leaves a fragrant aroma on your lips and teeth, leaving you with an endless aftertaste. Ninghua dried mice are processed from field mice. Dried field mice are delicious, extremely rich in protein and have high nutritional value. This kind of dried rat has the function of nourishing the kidneys and has certain medicinal value. Local residents love to eat it, so pairing it with wine is also a good choice. Qingluming Dried Bamboo Shoots began to spread during the Ming and Qing Dynasties. It is made from bamboo shoots as raw materials through processes such as shelling, cooking, pressing, drying or drying and shaping. It has a unique flavor and is natural without additives. It is the "Bamin Mountain" One of the "Jane".