The Wuping dried pig’s gallbladder
　　The Wuping dried pig gallbladder the luster purple brown, the fragrance but micro is sweet, is the banquet hors d'oeuvres famous cuisine. It includes many kinds of nutrition ingredient and so on the carbohydrates and vitamin, has promotes saliva or body fluids is good for the stomach, cool disintoxicating effect. When eats, so long as steams ripely it, before it's too late applies sesame oil, after waits the cold slice to mix the little garlic piece again, then the fragrance four overflows, the flavor is infinite. The native often it took invites the guest and presents relatives and friends' high quality goods. The compatriots from hongkong and macau and the overseas compatriots especially likes this kind of hometown flavor.
　　The Wuping dried pig gallbladder the manufacture elegantly, working procedure quite a lot, the seasonal characteristic is strong. Must pass through washes the material, the ingredient, the salt system, dries in the sun exposes to the sun, compresses, the reshaping, examines seven working procedures. Chooses freshly assumes deeply brown "the glutinous rice pig liver", has excises the pig gallbladder, entire soaks in the certain density food salt water, in addition suitable ingredient and so on allspice, sorghum liquor, truestar anise tree, after treats the bile seepage liver, fishes the hoisting up to expose to the sun, each 2-3 day reshaping. Like this makes pig gallbladder to contour artistic, color symmetrical, the taste beautiful nature is good. At the end of the fall at the beginning of winter, the weather is sunny every year, it’s a good season to produces dried pig gallbladder.

The Changting dried-beancurd
　　"China's bean curd also is the very delicious thing, the world first." This is Qu Qiubai writes "Unnecessary Speech" in the Changting prison the center last. Qu Qiubai to the bean curd words of praise, often eats the Changting bean curd with him in the prison is the related department. According to "Day Wealth Knows -odd" records, the bean curd is peaceful (for 79-122 B.C.) for Western Han Dynasty Huai Nan Wang Liu the hanger-on master to originate, until now already some more than 2,000 years history. The Changting dried beancurd beginning to Tang Dynasty, is apart from now to have more than 1,200 years history. Changting bean curd facture with other areas different, it uses acid pulp makes the medium, when the manufacture the suitable control duration and degree of cooking, is abundant with the big wooden scoop acid pulp slowly pours into toward the soybean milk in, causes the bean curd brain slowly to congeal, again passes through filters presses becomes. Therefore, Changting bean curd fresh and tender delicious, not sour not painstakingly, manufactures each kind of food with it, like the Dongpo bean curd, ferments the bean curd, the silver purse, the bean curd stuffed dumpling, lives fries Man Wan, the Huizhou pill and so on, the flavor is unique, the long food does not tire of. But occupies Tingzhou eight to do the head Changting dried beancurd, especially manufactures fine, the ingredient is fastidious, the flavor uniquely, the taste beautiful delicious but, is renowned at home and abroad. Same year Ming Dynasty Zhu Yuanzhang's senior general Zhu Liangzu led troops in Tingzhou, after has eaten Changting's dried beancurd the Canadian appreciation. After the end of the Qing Tingzhou Tsoying adjusted total Qiu Hong Taiwan to promote QianZong, was reluctant to part with the hometown flavor dried beancurd, then wrote a letter and collects the travel expense the members of the same family which excelled at the system dried beancurd for the river field, asked him to go to Taiwan specially to make the dried beancurd. Changting has many plain beautiful villages to be situated in the high mountain ridge, "the great distance hawk cries green reflects red, Shui Cunshan Guo wineshop banner wind", no matter the village size, must have the shop which the dried beancurd and the liquor manages together. The local simple farmer, Zhejiang's shiitake mushroom guest, Jiangxi pan for gold the cousin and each place communicates the passenger, rests after the hotel, all likes buying bowl rice wine, buys together the dried beancurd, slowly drinks thin chews. The dried beancurd fragrance, salty, sweet, is strong, make person aftertaste.

The Liancheng dried-melons 
    The Liancheng dried-melons all have in West Fujian province various counties, but continually the city dried melons actually become famous by its unique raw material and the manufacture method. It is manufacture with loyalty sweet potato from Getian, Gechuan, Jiele, Daping,Li Wu, Hongshan. therefore calls the party loyalty dried melons. These village soil texture soft, the acid and alkali is moderate, the climate is suitable, suits this kind of party loyalty sweet potato growth very much. This kind of place dried melons are retaining the natural luster and the quality, yellow and red, flavor delicate fragrance delightful, the quality of material soft is chewy, moreover also has the very high glucose and vitamin A, the B content.
　　The manufacture method generally is puts in order the block sweet potato to steam ripely goes the skin, then the suppression, bakes. After makes may preserve for several years not to be bad, also may work as between-meal snack, also may the chipping, mix the bread flour, the egg, the spice, after fries in oil stains the ice powdered sugar to take the banquet famous cuisine again. Therefore, actually presents high quality goods of the relatives and friends including the city dried melons.

The Ninghwa dried-mouse
　　The Ninghwa dried-mouse, actually the dried field-mouse, is made by the manual capture field-mouse processing. According to "Cihai Dictionary" carries: "Field-mouse, mammalia, hamster branch. The wool is generally brown for the dark ash, some assume the sand yellow. The camp excavates the life, is harmful to the crops." Ninghwa is the mountainous area agriculture county, the field broadly, therefore the field-mouse are many.
       Every year the winter, is the Ninghwa farmer catches mouse's best opportunity, after specially beginning of winter for catches mouse's busy season.
Catches the mouse method to be simple, most uses "bamboo tube mousetrap". Whenever evening, the people are carrying the mousetrap, makes the bait by the rough rice or the rice, in the ridge between fields and hill seeks the mouse road, every meets the mouse road important highway or mouse cave, then puts the mousetrap, will wait the next day early morning to take back. Capture rate generally about 3/10, in case frost, the capture rate reaches as high as above 5/10. Catches when the mouse season arrives, the young people also catch the mouse to take one kind of pleasure, therefore, in the young people is engaged in catches the mouse to be especially many.
   The dried field-mouse processing manufacture method first is unhairs, the hot water steams the capture mouse or Yu Guonei, or puts in blazing Chai Huili to bake, so long as the duration and degree of cooking grasps the warning, then may pull out cleanly the mouse wool. Next cuts open the belly his/her intestines and stomach, is clean with the laundering. Finally uses the hull or the rice bran smokes roasts, treats roasts the sauce yellow then.
     The field-mouse does not only the delicacy deliciously, moreover contains the protein high, the nutrition is rich. Especially has invigorates the kidney the merit, has the remarkable curative effect to the frequent micturition or child wetting the bed sickness, therefore has the certain for medicinal purposes value.
     Because the local populace universal love eats the mouse to do, therefore always has "the mouse to do the pork price" saying. The winter arrives, the people nearly all eat the mouse to do the achievement one kind to enjoy. The cooking method are most is matches by the pork, the winter bamboo shoot, assists by the garlic, the ginger, the inferior wine, fries but eats it. Loves the person in particular which drinks, regards as it matches above the liquor.

The MingXi dried-meat
　　The MingXi dried-meat is soaks salt flour with the thin beef in the soy sauce, performs ingredient and so on clove, anise, Chinese cinnamon, sugar about, after as soon as strikes, again hangs ventilating place to air dry, then puts in barn to become. After makes the color, the fragrance, the taste all good, both has toughness fragrantly and chew easy, the entrance, its taste is infinite.Beside except that the meat except dried-meat, but also has the meat pine, the surface looks at the light yellow vegetables pine just like Tanbahu, the entrance then fragrant is sweet, for is eaten with rice or bread the delicacies, when Qing Dynasty lists as goes to the capital the high quality goods.