Dragon Rock City is a land with a long history and rich culture.Hakka culture, Han River culture, and indigenous culture are blended and displayed in this area.

FeaturesSnacksThe main ones include:TofuDumplings, LongtingTofu skinand Dragon Rock, LianchengYamsDried goods, Wine ValleyChickenincluding Yongding dried vegetables, Longfeng legs, Ma'di rolls, dried vegetablesBraised meatincluding Chengdong sweet potato, Tingzhou lanternCakeand Salty snacksPeanutsincluding Chengdong red sweet potato, Yongding Yumei pie, Four Fort tofu, basket rice, Wuping pig liver, segment mother pieCakeincluding White Jade Pearl, Upper Hang Fish White, Shuanjiu, Tingzhou chickenWinter MelonSteamed, Hakka round pie, etc.

Eight dried goods

Introduction

Eight dried goods, also known as Fujian's Eight Dried Goods, are eight types of dried foods with local characteristics in Fujian Province, including Chengdong sweet potato, Wuping pig liver, Mingxi meat, Ninghua old mouse, Upper HangRadishdried, Yongding dried vegetables, Qingliu bamboo shoots and Longting tofu skin.

Longting tofu skin dates back to the reign of Emperor Yuan of the Tang Dynasty, with a history of more than 1200 years.Longting tofu is tender and delicious, not sour or bitter.The making of Longting tofu is different from other regions, it adopts acid slurry as a medium, and controls the temperature appropriately when making, pouring the acid slurry intoSoybean pasteand slowly inject it, which allowsSoybean curdto slowly solidify, and then filter it to make.

Sweet potato skin can be found in all counties of Fujian Province, but Longting sweet potato skin is famous for its unique ingredients and making method.It is made from sweet potato cultivated in areas such as Taitian, Chuan, Lega, Da Ping and Lee House, so it is also called sweet potato skin.

Mingxi meat is made from leanbeefmarinated insoy saucecombined with clove,fennel,star anise, sugar and other ingredients, after about a week, then hang it to dry, and then bake it in a oven.The finished product is with good color, aroma and flavor, it is both tough and easy to chew, and its flavor is delicious.

Ninghua old mouse, is actually old mouse, made from processing of old mice captured by people.According to "Comprehensive Dictionary of Chinese Characters", "Old mouse, Mammalia, Muridae.The hair is generally dark gray brown, some are sandy yellow.They live in the soil and are harmful to crops." Ninghua belongs to mountainous agricultural county, the fields are vast, so there are many old mice.Every winter, is the best time for Ninghua farmers to catch mice, especially after the autumn equinox, is the peak season for catching mice.

Qingliu bamboo shoots are made from freshbamboo shootsand dried, which is called "Fujian bamboo shoots", with golden yellow color, semi-transparent, is famous for its tenderness, sweetness and crispness. In the Ming and Qing Dynasties, it was a tribute item.Many famous dishes such as "Three strands stew" and "Imperial oven meat" cannot be missing Fujian bamboo shoots.Hang is the main production area of radishes in Fujian.Radishes produced in South-facing, Zhangtan, Tupu area are red and white, with characteristics of freshness, crispness and sweetness.

Dried radishes made from this aredried radisheswith golden yellow color, tender skin and crisp flesh, with sweet and fragrant flavor.It can be stir-fried, stewed, fried, and also soaked in cold water withsugarandvinegarto be served as cold dishes.So, it is recorded in the historical documents as "widely sold in Fujian and Guangdong".Wuping pig liver is a dish with purple-brown color, fragrant and slightly sweet, is a popular dish for banquets.It contains various sugar and vitamins, with the function of moistening the intestines and stomach, cooling and detoxifying.

When eating, just steam itcooked, and brush it withsesame oiland let it cool before cutting into thin slices and mixed with a little minced garlic, it will have a wonderful aroma and flavor.Local people often use it to entertain guests and give gifts.People from Hong Kong, Macau and overseas Chinese especially like this local flavor.Yongding vegetable pie has a history of more than 400 years, not only famous in the province, but also has a certain influence among overseas Chinese in the South.IntroductionYongding vegetable pie is a famous local snack in Longting, Fujian, made from fresh and tender fish meat, peeled and deboned, combined with pork, potato flour, egg white and seasonings, after baking and shaping, it looks like silver and snow, and its flavor is fresh and tender, also known as silver white pie.

Upper Hang and Chengdong people often use it to judge whether the banquet is festive, and there is a saying that "without silver and white pie, no festive banquet".Taro and sweet potato are the main local crops.

In our Hakka area, taro is regarded as "the most important vegetable in the countryside". It can be used as vegetables and also as grains.

Therefore, almost every household has planted taro, and every autumn, every household's cellar and corner is full of red and black taro.

There is also a story about "taro to prevent famine" in our area: There was a temple monk who specialized in planting taro, and he harvested a lot of taro, and he used it to build a wall. Later, he experienced a famine, and he ate taro to survive.So taro is a good thing, it is a treasure in the mountains.And smart and capable Hakka people constantly transform the flavor and cooking methods of taro, so that they can cook taro dishes to entertain guests, thus creating taro pie in the countryside.， “ ”

Instructions

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Sticky rice

Introduction

， “ ” “ ”， ，Sticky rice in GuangdongRice noodles， ，RiceGround rice, steamed into translucentRice flour，，Rice skinThis is due to the fact that it is spread on a bamboo mat to cool.

Historical and cultural significance

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，Early in the morning, the rice slurry and greenBean sprouts,Leeks,CarrotsShredded meat,Shiitake mushrooms， ， ， ， ， ， ，Scallion oil，， ，，， ， ，

Instructions

， ， ，，Shrimp， ，Fried doughSimilar.，

Yam dumplings

Introduction

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Historical and cultural significance

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Instructions

Ingredients

Taro，Pork bellyShiitake mushroomsBamboo shoots（or dried bamboo shoots）slicedShrimpCucumber slices, green onionsRadish greensHomemade five-spice tofu and deep-fried tofu cubesSoaked for 3 hoursSticky rice

Instructions

1. Peel and chop the taro, then cook in a pot until tender.

2. Mash and blend the cooked taro, then add appropriate mashed potato andSaltRoll intoDumpling wrappersSave for later use.3. Prepare the filling ingredients, especially emphasizing that when using fresh bamboo shoots or radish greens, cut them into small pieces about the size of your thumb, and also squeeze out the juice, because these ingredients need to be stir-fried with oil and seasonings until 70% cooked.

4. After the dumpling wrappers and filling are ready, you can start making the taro dumplings.

There are two ways to make taro dumplings: one is to shape them into moon-shaped dumplings similar to dumplings, and the other is to shape them into round dumplings. The outside is coated with sticky rice. The locals call this "Pearl Dumpling".Locals prefer the second method.Some people don't like green onions. You can cook and season the ingredients according to your preferences.5. Place the filled dumplings in a pot and cook. Alternatively, you can steam them. After steaming, sprinkle with the seasoned juice made from green onions and other ingredients.

Taro dumplings can be eaten by steaming, boiling, deep-frying, or pan-frying, and each has its own unique flavor.

Quail

Introduction

Quail, produced in Shuangyang Town, Changding, is a traditional local cuisine with a history of several hundred years. The local people are good at processing quail. Because they use spring water, the quail is particularly tender.

This kind of "quail" has a unique flavor and is famous throughout the region. It is an indispensable dish for local people during festivals, weddings, and entertaining guests.History and Culture

It is said that the quail in Changding has a history of over 300 years.

During the Ming and Qing Dynasties, the printing industry in Changding was very prosperous.Because fried and stir-fried food is easy to cause fire, the printing workers who work day and night value their health and digestion.The culture of quail has its origins in Changding.The quail is made with the main ingredient of locally grown (May yellow) beans, and cooked with fresh stone, the beans are cooked into

White bean

Soup.The ingredients need to be carefully selected, with fresh porkLean meatAnd tender beef without membrane, add a little mushroom, shiitake mushrooms, green onions, chopped and made intoMeat sauceAs filling.Take a ball of meat filling and stuff it into a piece of fresh tofu cut into square blocks with a finger hole.In the potVegetable oilHeat the oil, then gently place the tofu with the meat filling in the pot, add freshChicken brothSprinkle a littleDillSprinkle a little blackSaltCook over low heat until cooked, then remove the lid and see that the tofu is slightly yellow and white, cook over low heat and shake it.At this time, sprinkle a little black pepper and chopped green onions, wait for the broth to be absorbed by the tofu, then cook (cook quickly) and taste.The white, slightly yellow and shaking tofu is called Quail soup.

Tofu Dumplings

Introduction

Tofu dumplings are a popular dish in Longtang since the Ming and Qing Dynasties.This dish is quite elaborate to make. You need to take out 5cm thick tofu, cut into a square, then add a little water and steam until tender.After the tofu is cooked, cut into small cubes and press out the water.Add a little salt, green onions and sesame oil.Then you can make the dumpling wrappers.Add the ingredients to the meat filling and mix well.

After that, you can start making the tofu dumplings.

There are two ways to make tofu dumplings: one is to shape them into round dumplings, and the other is to shape them into square dumplings.：

The square dumplings are more convenient to eat.Make the dumpling wrappers1. Wash and drain the sticky rice.Then grind it into powder, add water and knead it into a ball.Press the rice ball with your fingers, and when you can make a sound like "pop", it means it's ready.

Then add a little water and knead it into a ball again.

After that, roll it into small balls, about 3cm in diameter.

Boil the balls in boiling water until they float to the surface.Drain the balls and put them in a bowl.

Add oil and stir until well mixed.Let it stand for 3 hours.

After 3 hours, the sticky rice balls are ready.2. Prepare the filling ingredients, especially emphasizing that when using fresh bamboo shoots or radish greens, cut them into small pieces about the size of your thumb, and also squeeze out the juice, because these ingredients need to be stir-fried with oil and seasonings until 70% cooked.

After that, you can start making the tofu dumplings.

There are two ways to make tofu dumplings: one is to shape them into round dumplings, and the other is to shape them into square dumplings.The square dumplings are more convenient to eat.After that, you can start making the tofu dumplings.There are two ways to make tofu dumplings: one is to shape them into round dumplings, and the other is to shape them into square dumplings.The square dumplings are more convenient to eat.After that, you can start making the tofu dumplings.There are two ways to make tofu dumplings: one is to shape them into round dumplings, and the other is to shape them into square dumplings.The square dumplings are more convenient to eat.After that, you can start making the tofu dumplings.There are two ways to make tofu dumplings: one is to shape them into round dumplings, and the other is to shape them into square dumplings.The square dumplings are more convenient to eat.After that, you can start making the tofu dumplings.There are two ways to make tofu dumplings: one is to shape them into round dumplings, and the other is to shape them into square dumplings.The square dumplings are more convenient to eat.After that, you can start making the tofu dumplings.There are two ways to make tofu dumplings: one is to shape them into round dumplings, and the other is to shape them into square dumplings.

The square dumplings are more convenient to eat.

After that, you can start making the tofu dumplings.There are two ways to make tofu dumplings: one is to shape them into round dumplings, and the other is to shape them into square dumplings.The square dumplings are more convenient to eat.After that, you can start making the tofu dumplings.

There are two ways to make tofu dumplings: one is to shape them into round dumplings, and the other is to shape them into square dumplings.

The square dumplings are more convenient to eat.

After that, you can start making the tofu dumplings.

There are two ways to make tofu dumplings: one is to shape them into round dumplings, and the other is to shape them into square dumplings.The square dumplings are more convenient to eat.

After that, you can start making the tofu dumplings.

There are two ways to make tofu dumplings: one is to shape them into round dumplings, and the other is to shape them into square dumplings.

The square dumplings are more convenient to eat.After that, you can start making the tofu dumplings.There are two ways to make tofu dumplings: one is to shape them into round dumplings, and the other is to shape them into square dumplings.

The square dumplings are more convenient to eat.

After that, you can start making the tofu dumplings.

There are two ways to make tofu dumplings: one is to shape them into round dumplings, and the other is to shape them into square dumplings.The square dumplings are more convenient to eat.After that, you can start making the tofu dumplings.

There are two ways to make tofu dumplings: one is to shape them into round dumplings, and the other is to shape them into square dumplings.

The square dumplings are more convenient to eat.

After that, you can start making the tofu dumplings.There are two ways to make tofu dumplings: one is to shape them into round dumplings, and the other is to shape them into square dumplings.

Tofu Dumpling

Introduction

Whenever the Chinese New Year, the farmers in Fujian Province have a custom of making sticky rice balls.Especially in summer, the cool and refreshing sticky rice balls are soft and smooth, and can relieve the heat.

Instructions

1. Wash and drain the sticky rice.Then grind it into powder, add water and knead it into a ball.Press the rice ball with your fingers, and when you can make a sound like "pop", it means it's ready.Then add a little water and knead it into a ball again.

After that, roll it into small balls, about 3cm in diameter.

Boil the balls in boiling water until they float to the surface.

Drain the balls and put them in a bowl.

Add oil and stir until well mixed.

Let it stand for 3 hours.2. Prepare the filling ingredients, especially emphasizing that when using fresh bamboo shoots or radish greens, cut them into small pieces about the size of your thumb, and also squeeze out the juice, because these ingredients need to be stir-fried with oil and seasonings until 70% cooked.After that, you can start making the tofu dumplings.

There are two ways to make tofu dumplings: one is to shape them into round dumplings, and the other is to shape them into square dumplings.

The square dumplings are more convenient to eat.After that, you can start making the tofu dumplings.There are two ways to make tofu dumplings: one is to shape them into round dumplings, and the other is to shape them into square dumplings.

The square dumplings are more convenient to eat.

After that, you can start making the tofu dumplings.There are two ways to make tofu dumplings: one is to shape them into round dumplings, and the other is to shape them into square dumplings.The square dumplings are more convenient to eat.After that, you can start making the tofu dumplings.There are two ways to make tofu dumplings: one is to shape them into round dumplings, and the other is to shape them into square dumplings.The square dumplings are more convenient to eat.After that, you can start making the tofu dumplings.There are two ways to make tofu dumplings: one is to shape them into round dumplings, and the other is to shape them into square dumplings.