The eight drought areas in Longyan are also called the eight drought areas in western Fujian.

Bagan in western Fujian is a local specialty in western Fujian. Its preparation method is unique and its taste is mellow. People who have tasted it are full of praise, and many people who come here to travel will bring these specialties to their families to taste. Today, they introduced the following:

Changting dried bean curd

According to Tian Yu, tofu was originally invented by a warlock under Liu An, the king of Huainan in the Western Han Dynasty. It has been more than 2000 years since, and it can be described as the earliest "chemical" food in the world. Changting dried bean curd began in the Kaiyuan period of the Tang Dynasty, with a history of 1200 years.

Tofu is nutritious and suitable for all ages, and has become a delicious food in people's daily life. The production method of Changting tofu is different from other areas, and it uses sour paste (sour tofu water) as the medium. When making, properly control the heat, slowly inject the acid slurry with a big ladle to make the tofu slowly solidify, and then filter and squeeze. Therefore, Changting tofu is fresh and delicious, neither sour nor bitter, and it can be used to make various foods, such as Dongpo tofu, sufu, silver purse, tofu glutinous rice balls, Shengman pills, Huizhou pills and so on. It has a unique flavor and cannot be eaten for a long time. Changting dried bean curd, which ranks first among the eight dried beans in Tingzhou, is sweet, fragrant, salty and fresh, and is deeply loved by people.

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 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 fabrics, eggs and spices, fried and dyed with rock sugar powder as a famous banquet dish.

Ninghua dried mouse

Ninghua dry vole is actually a dry vole, which is processed from artificially captured voles. When catching voles, first remove the hair, then remove the intestines. After washing, smoke and bake with chaff or rice bran until 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 bedwetting in children and has certain medicinal value.

Almost all local people 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.

Mingxi dried meat

Minxi Dried Meat is made by dipping lean beef in soy sauce made of flour and adding clove, fennel, cinnamon, sugar and other ingredients. After about 1 week, hang it in a ventilated place to dry, and then put it in a curing barn for smoking and baking. After being made, it is good in color and fragrance, tough and chewy, sweet in taste and endless in aftertaste. It was listed as a tribute to Beijing in the Qing Dynasty.

Shanghang dried radish

The dried radish in Shanghang was famous as early as the early Ming Dynasty, with a history of five or six hundred years. The "Ninghua Dried Radish" specially made for Shanghang Dried Radish has golden color, tender skin and crisp meat, mellow and sweet taste, digestion and accumulation, and ice clearing and detoxification. It can be fried, stewed or braised in oil. If it is diluted by soaking, it is a fine white sweet and sour cold dish. Shanghang dried radish also contains a certain amount of nutrients such as sugar, protein, carotene and ascorbic acid, as well as essential minerals such as calcium and phosphorus.

Clean dried bamboo shoots

Dried bamboo shoots are made from bamboo shoots by shelling, cooking, tabletting, drying and shaping. The "Fujian dried bamboo shoots" processed in Qingliu County is golden in color, translucent, wide and short in section, thick and tender in meat and gloomy in aroma. Known as "Yulan Film", it is one of the "Bamin Mountain Treasures" and enjoys a long-standing reputation among famous dishes at home and abroad.

Dried bamboo shoots not only assist famous dishes, but also have considerable nutritional and medicinal value. According to the determination of Nanjing Institute of Forest Products and Chemical Industry, bamboo shoots contain 2-4% sugar, 0.2-0.3% fat and 2.5-3% protein, and also contain 18 amino acids and vitamins such as cystine and glutamic acid, as well as nutrients needed by human body such as phosphorus and calcium. For example, the "Yulan Tablet" made of winter bamboo shoots contains more than 0/00g of protein/Kloc-and is rich in inorganic substances such as calcium, phosphorus and iron. According to medical research, dried bamboo shoots contain a variety of vitamins and cellulose, which has anti-cancer and anticancer effects. Fat people eating bamboo shoots can also promote digestion and reduce fat.

Wuping pig bile liver

Wuping pig bile liver was famous at home and abroad in Qing Dynasty, with a history of 100 years.

Wuping pig bile liver has a unique flavor, a slightly sweet fragrance, a sweet taste and a long aftertaste. It is often used as a good food for banquets and gifts to relatives and friends. Overseas Chinese especially like the flavor of their hometown and enjoy a long-standing reputation at home and abroad.

Wuping pig bile liver is beautifully made, which is generally made by soaking, squeezing and drying. In the sunny and dry season, the fresh and dark brown glutinous rice pig liver and pig bile are soaked in a certain concentration of salt water, and appropriate amount of spices, liquor, star anise and other ingredients are added for seasoning. Bile sweat seeps into the liver, then it is picked up and hung in the sun, and it is reshaped every 2-3 days. The pig bile liver made by this method has beautiful appearance, uniform color, delicious taste and excellent quality.

Wuping pig bile liver has high nutritional value, contains a variety of carbohydrates and vitamins, and has the effects of promoting fluid production, invigorating stomach, cooling and detoxifying. When eating, first steam the whole pig bile liver, and then cut it into thin slices. If you add some spices such as sesame oil and garlic slices, it will be fragrant and appetizing.

Yongding dried vegetables

Yongding dried vegetables are delicious and distinctive, and can be divided into dried beet and pickled cabbage. Dried beet is black and shiny, with rich aroma and sweet and delicious taste, while dried sauerkraut is yellowish brown and sweet in acid. These two kinds of dried vegetables are well-made, easy to preserve and eat, and suitable for both meat and vegetables. It can be steamed, fried or soaked. Stewed meat, such as Dongpo braised pork cooked with dried vegetables and tofu cooked with dried vegetables, is mellow, oily and not greasy; Dried sauerkraut in hot summer has the functions of promoting fluid production to quench thirst, relieving summer heat and appetizing; Cooking vegetarian dishes is spicy, salty and fragrant, which has the effects of appetizing, helping digestion and losing weight.

Yongding dried vegetables have a history of more than 400 years. Its main raw material is fresh and tender mustard after frost, or tender radish seedlings or rape seedlings. Every household in Yongding has a good cook of dried vegetables.