"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. The production method of Changting tofu is different from other areas. It is made by taking the acid slurry as the medium, properly controlling the heat when making, slowly injecting the acid slurry into the soybean milk with a big ladle, slowly solidifying the tofu, and then filtering. Therefore, Changting tofu is tender and delicious, neither sour nor bitter. Various foods made from it, such as Dongpo Tofu, Fermented Tofu, Silver Pouch, Tofu jiaozi, Shengman Pill, Huizhou Pill, etc. It has a unique flavor and cannot be eaten for a long time. Changting dried beancurd ranks first among the eight dried beancurd in Tingzhou, and is famous at home and abroad for its fine production, exquisite ingredients, unique flavor and delicious taste. When Zhu Liangzu, the general of Zhu Yuanzhang in the Ming Dynasty, led his troops to Tingzhou, he ate the dried tofu of Changting and was full of praise. At the end of the Qing Dynasty, Qiu Hongde, general manager of Zuo Ying in Tingzhou, wanted to stay in his hometown to make dried tofu, so he wrote a letter and remitted the money to his relatives who were good at making dried tofu, asking him to go to * * 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. Simple local farmers, mushroom customers in Zhejiang, gold diggers in Jiangxi and travelers from all over the world all like to take a nap in hotels, 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.

Liancheng dried sweet potato

Dried sweet potatoes are found in all counties in western Fujian, but Liancheng dried sweet potatoes are famous for their 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 acid and alkali 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 also contains high content of glucose and vitamins A and B.

Generally, the whole sweet potato is steamed and peeled, and then pressed and baked. 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, Liancheng dried sweet potato is really a good gift for relatives and friends.

Mingxi dried meat

Mingxi jerky is made by dipping lean beef in the sauce, adding clove, fennel, cinnamon and sugar, 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 also dried meat floss, which looks pale yellow and loose like phloem, 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.

Ninghua dried mouse

Ninghua dry vole is actually a dry vole, which is processed from artificially captured voles. According to Cihai, "Microhoofed, Mammals, Carnivora. Hair is generally dark taupe, and some are sandy yellow. Digging for life is harmful to crops. " Ninghua is a mountainous agricultural county with a wide field, so there are many voles.

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. Every evening, people carry mousetraps and use rice or rice as bait to look for rat paths on the ridges and slopes. Whenever you encounter a rat path or a rat hole, put a mousetrap on it and wait until the next morning to get it back. The catch 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 regard catching rats as a pleasure. Therefore, there are more teenagers 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 well controlled, the hair of mice can be completely removed. 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.

Qingxi dried bamboo shoots

Liu Qing dried bamboo shoots are made of newly unearthed dried bamboo shoots, which are called "Fujian bamboo shoots". They are golden and translucent, and are famous for their tenderness, sweetness and crispness. They were listed as tributes to Beijing in the Ming and Qing Dynasties. Many famous dishes, such as "Stewed Three Silk" and "Imperial Meat", are all indispensable to Fujian's dried bamboo shoots.

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. Pull out the radish, wash it, dry it a little, put it in a big wooden barrel, cover it with a layer of radish and a layer of salt, then press a big stone, take it out to dry after a week, rub off the water, and then dry it until the water can't 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. This has become a unique dried radish in Shanghang.

Wuping dried pork gall

Wuping pig bile is purple and brown in color, slightly sweet in fragrance, and is a famous cold dish for banquets. It contains various nutrients such as sugar and vitamins, and has the effects of promoting fluid production, invigorating stomach, cooling and detoxifying. When eating, just steam it, 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. 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 hometown flavor.

Wuping pig bile is well made, with many processes and strong seasonality. It must go through seven processes: washing, batching, pickling, drying, flattening, shaping and inspection. Choose fresh "glutinous rice pig liver" with dark brown color, remove pig bile, soak it in salt water with a certain concentration, and add appropriate ingredients such as five-spice powder, sorghum wine and star anise. After bile seeps into the liver, it is taken out and hung in the sun, and it is reshaped every 2-3 days. The pig bile made in this way has beautiful appearance, symmetrical color, delicious taste and good quality. Every year in late autumn and early winter, the weather is sunny, which is a good season to produce dried pig bile.

Yongding dried vegetables

Yongding dried vegetables have 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.

There are two kinds of dried vegetables in Yongding: dried beet and pickled cabbage. Dried beet is black and shiny, and tastes sweet and delicious. When making, first clean the fresh mustard, dry it in the sun for 1-2 days until the leaves are soft, then fumigate it in a steamer, steam it, dry it in the sun, and steam it after sun exposure. This is called "three steaming and three drying" for more than three times. 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, stew it dry, then put it in a steamer for fumigation, dry it in the sun, steam it again, steam it for more than two times and then store it.

Yongding dried vegetables are delicious with meat fried, stewed, steamed and boiled.