Lishui, Zhejiang Province, anciently known as ChizhouLishui is known as "Green Valley of Zhejiang", the first Chinese Photography Town, and the first in Zhejiang Province in terms of ecological environment quality.Lishui has been successively awarded titles such as "National-Level Ecological Demonstration Zone", "Excellent Ecological Tourism City in China", and "Forest City of Zhejiang Province".

AnrenFish HeadTsunyi Egg, High MountainSnailBraised River Fish, RollsBreadSuch as Jinyun Bread, these are authentic Lishui delicacies;Other SpecialtiesSnacksIncluding:LotusTsunyi Egg, Stir-fried Double Winter, Jinyun MeatSoupSuch as Anren Fish Head, High Mountain Snail, more than 50 varieties of traditional dishes, Braised River Fish, Fried Crispy Lotus Root,Pepper FishFish HeadMore than 30 varieties of innovative dishes, and LishuiBreadSuch as Qingming Fruit, Yellow Fruit, Jinyun Bread, more than 30 varieties ofLocal Snacks.

Jinyun Bread

Introduction

Jinyun Bread is a famous snack in Jinyun County. Jinyun Bread has a long history, and according to legend, Emperor Xuan once used a large iron cauldron to refine elixir in the stone of Xiandu in Jinyun.After refining, the concubines and officials who consumed elixir crossed the dragon and ascended to the sky.

Historical and Cultural

Jinyun Bread has a long history, and according to legend, Emperor Xuan once used a large iron cauldron to refine elixir in the stone of Xiandu in Jinyun.After refining, the concubines and officials who consumed elixir crossed the dragon and ascended to the sky.Those officials who did not consume elixir also followed suit and used iron cauldrons to refine elixir.Villagers saw the elixir under the Xiandu Stone, and wondered, "Why did the elixir in the iron cauldron ascend to the sky?"Some also tried to follow suit, but they failed due to lack of funds.

One day, a villager realized the reason and said to everyone, "The elixir in the iron cauldron can ascend to the sky, but we can't make elixir with limited funds, but we can make earthen cauldrons and cook with earthen cauldrons to achieve longevity and avoid evil."Everyone thought it was reasonable, so they all started making earthen cauldrons and cooking with them to achieve longevity.One villager cookedBreadAt home, he saw that his son had just finished refining the elixir, and found that there was still charcoal in the earthen cauldron and the inner wall was smooth, so he casually put the bread on the cauldron wall and baked it.Slowly, the aroma of baked bread filled the house, attracting other curious villagers. After eating, they found that the bread baked in the earthen cauldron was more crispy and chewy than the bread baked in the pot.Over time, the villagers found that the elixir made with earthen cauldrons could not achieve longevity and avoid evil, so they improved it and made it into a cauldron for roasting bread, which is used forRoasting breadto use.Some villagers also transported the specially made cauldron to other places to sell bread.

Methods

Main and auxiliary ingredients:Flour, filling meat, dried vegetables, steamed bread (already proofed flour);

Seasonings: Salt, sugar,Sesamea little

Features of the finished product: golden yellow, crispy, chewy.

1, Mix flour and proof the dough;In winter and summer, the methods are different.In winter, use hot soup, in summer, use cold water.In summer, the method of making fresh and delayed is different;Freshly made with hot soup, delayed with cold water;

2, Cut filling meat into granules, add dried vegetables and fine salt, mix and marinate;

3, Wrap the dough with filling, fold and shape, press into a round dough with a diameter of about 10-15cm;

4, Brush the surface of the dough with a littleWheatSugar and sprinkle with sesame, brush water on the back to stick to the charcoalFireOn the inner wall of the hot cauldron;

5, Bake in the hot cauldron for 3-4 minutes, when the dough turns golden and the aroma is released, use a special iron tongs to take it out.

Chicken soupCod

Introduction

Chicken soup with cod, is a traditional Chinese dish, with yellow color, the fish meat is tender and flavorful, with a touch of sour and spicy.

Cod is a fish in the ocean, with a large and round body, tender and plump meat, which is a popular seafood in recent years. The liver of cod is the main ingredient for cod liver oil.We usually cook cod withSteamingand other methods to taste the fresh and delicious flavor of cod.This "Chicken Soup with Cod"uses a different method from our usual method, which preserves the tenderness of the fish. The sauce made from chicken broth also adds a different flavor to the cod.

Method

Ingredients: cod, chicken broth, flour, cornstarch, cheese powder,Salt,Sugar, WhiteVinegar,Shaojiu,Ginger,Powder, cornstarch.

Making:

1, Cut the cod into about 1cm thick rectangular blocks.Mix flour, cornstarch, cheese powder with salt and water to form a slurry.

2, Heat the pot, add salad oil, wait for the oil to heat up to 60%, then put the cod into the hot oil and fry until cooked, and remove.

3, In another pot, put chicken broth, salt, sugar,White Vinegar, ginger, Shaojiu, and add water to adjust the flavor, and use cornstarch to thicken, then put the fried fish into the pot and stir-fry, then pour the sauce over and serve.

Introduction

Braised River Fish, the sauce is rich, the river fish after being roasted in hot oil, the fish thorns turn into crispy and soft, the fish meat is delicious, and the flavor is unforgettable. It is one of the main specialties of Jinyun.

The river is the mother river of Jinyun, with rich river fish, river fish live in clear water, and the taste is particularly fresh because they are wild.

Eggs

CrabIntroduction

Crab eggs, is a traditional Zhejiang specialty,

Crab eggs, the crab eggs are made by boiling the crab with milk, crab powder, and egg white.This is a combination of Western and Chinese cooking methods.MethodIngredients: crab, crab powder, milk, ginger juice, egg white,HamPowder, salt, Shaojiu, and a little MSG.

Making:

1, Marinate the crab with Shaojiu, salt, and ginger juice for about 20 minutes.

Boil the water to blanch the crab, then put it in a pot and heat it to 30% to cook.2, In the pot, add crab powder, ginger juice, milk, egg white, salt, Shaojiu, and a little MSG, and adjust the flavor and thicken with cornstarch, then pour it into aSalad

pot, sprinkle with ham powder, and serve.

Jinyun Mud Cake

Introduction

Jinyun Mud Cake, also known as Sog Cake.

Is a traditional Chinese snack from Lishui, Zhejiang.

Introduction.

Crab juice guizhou fish, a traditional Chinese dish, "Crab juice guizhou fish"Soak the fish in warm oil, keeping the fish tender and juicy, which is a Chinese cooking method.Then usemilkcrab powder egg whites etc. to make crab juice to pour on the fish, this is also the pouring method in Western food, so crab juice guizhou fish is a combination of Chinese and Western styles.

Method

Ingredients:

Guizhou fish crab powder milk ginger juice egg whiteshamshredded salt Shaoxing wine, MSG etc.

Making:

1 Knife Guizhou fish, add Shaoxing wine salt ginger, marinate for about 20 minutes.After blanching in boiling water, put into a hot oil pot to cook, then arrange on plate.

2 Keep the oil in the pot, add crab powder ginger juice milk egg whites salt Shaoxing wine MSG water, adjust taste and thicken, pour intosaladpot, sprinkle with ham shredded, eat it by pouring the sauce on the fish.

Jinyun soil face

Introduction

Jinyun soil face, also known as soft noodles, soft dough.Is a traditional Chinese food from Jinyun County, Lieyang City, Zhejiang.Can be stir-fried, steamed, or added to soups.Due to its long, flexible, and soft texture, it is a traditional dish for festivals and entertaining guests in Jinyun.Together with Jinyun steamed buns and braised creek fish, it is one of the three major delicacies of Jinyun.

History and Culture

Over 1300 years ago, the hardworking and intelligent people of Jinyun created Jinyun soil rice.For more than 1300 years, Jinyun soil rice has been closely linked to the lives of the people of Jinyun, and has become a part of their memory. It has also left its unique mark in the folk history of Jinyun.Today, it has entered supermarkets in cities such as Shanghai, Hangzhou, and Ningbo, and has become a delicious food on the tables of ordinary people. Its smooth and pure flavor has gained popularity.

"Jinyun County Chronicle", records about Jinyun soil rice: "When visiting relatives, first drink tea, then eat candies, and finally eat soil rice."An old custom: do not put meat at the bottom of the bowl, meaning "there is surplus," and this custom no longer exists today."Soil rice" refers to Jinyun soil rice, which is added toeggs..Through the changes of the sea and the river of time, Jinyun soil rice, this seemingly simple local delicacy, is still active in people's lives today and has a growing popularity.

In the county chronicle, there is also a detailed introduction about "soil rice": When guests come home, or when someone is celebrating a birthday, "soil rice" is served."Soil rice" is made withnoodles.A bowl of soil rice is topped with meat slices, and the noodles are stacked into a "hill."Stir-fried meatstrips.Chickenegg pie.On top, or with a pair of boiled eggs.A simple sentence, reading it makes you smell the fragrance, and makes you drool.

Jinyun soil rice is not only recorded in words, but also alive in the collective memory and life of the people of Jinyun.Locals say: "When I was young, soil rice was very precious.Because there were not many fields in our homes,wheatyield was not high, and soil rice was made entirely by hand, so a farmer's family could only produce about a few dozen catties of soil rice in a year.Throughout the year, children could only eat soil rice twice, once on their birthday, and once on the Chinese New Year.On their birthday, adults would give children a large bowl of soil rice with two eggs, while the rest of the family could only eat the rice soup and scraps of noodles, and eat potatoes.The taste is really delicious.On the Chinese New Year, in addition to eating soil rice once or twice, children could also eat delicious "soil rice" when visiting relatives and friends.

The making of

soil rice uses a soil rice maker. This is the only mechanized process in the making of soil rice. All other processes are made by hand.Next, the dough is poured from the machine into a large bowl. Half of the dough is placed on the kneading table.After kneading it into a compact ball, cover it with a film, and wait for the dough to ferment.

After 10 minutes, uncover the film covering the dough, and feel that the dough is elastic. Then take out a rolling pin, and press the dough into a circle with a diameter of about 0.8 meters, then use a knife to cut the dough into strips along its shape.Roll the strips in flour to prevent the strips from sticking together. Then, use your hands to roll the strips into thumb-thick circles. Place them in a basin and wait for the dough to ferment again.

After the strips have fermented, they take two long, about 0.5-meter-long, special bamboo sticks, and wrap the strips around the sticks, then put the sticks into the dough cabinet and cover with plastic wrap and straw mat, and let the dough ferment again.If the air humidity is low and the temperature is low in winter, they also use a damp towel to wipe the inner wall of the dough cabinet, to increase the humidity of the dough.Sometimes, they also put a fire pit in the dough cabinet, to prevent the dough from drying in the dough cabinet.

Next is pulling.After 30 minutes, the dough that has fermented is taken out from the dough cabinet, and the chopsticks with the dough are hung on the door frame.Pulling noodles is a delicate job, which is usually done by women.Using your thumb and index finger to pinch the middle of the two bamboo sticks, and pull the dough down, originally a dough with a thumb-thick dough, can be pulled into a thin noodle with a thickness of about 0.001-0.0015 meters, and without breaking the dough during pulling.

Finally is drying.If the weather is good, and the sun is shining, it takes half a day to dry the soil rice, and at dusk, you can use your hands to pull two or three meters of soil rice.

Fried meat

introduction

"Fried meat" is a local specialty of Jinyun County, Zhejiang Province.Whether it is a wedding banquet or a festival, or entertaining friends and family, fried meat is a must-have dish.In ancient books, it is said that "congee (soup) can harmonize the five flavors", this fried meat is like a hidden treasure in Jinyun.It can be eaten as a main dish or as a snack.The making of

Fried meat uses

pork.Typically, high-quality pork belly or hind leg meat is used.First, cut it into 1-2mm thick slices, then stick it with a certain amount of sweet potato starch.Then, use the knife back or rolling pin, wine bottle, etc. to gently tap for a moment, until the meat slice isa fried meat.A bowl of fried meat is topped with meat slices, and the meat is fried until it is crispy.Fried meat is also a popular dish in the local area.Meat slices that have been repeatedly beaten, the fiber organization is deliberately damaged, and is combined with sweet potato starch, which becomes very tender.

Put inpeasshootsmushroomsDuck,tofuetc. fresh vegetables, (flexible according to the family conditions and personal taste) stir-fry for a few times, add water andsoupbring to a boil with a large fire, add beatenmeatloafthen pour in the sweet potato starch sauce, stir while pouring, so that it is evenly distributed, not sticking to the bottom and burning.Then increase the fire and cook for a moment, sprinkle with green onionschivesetc., resemblinggelatin، colour like amber, tender meat, fresh, juicy, the cooked meat is ready to serve.

Mao dou fan

Introduction

Mao dou fan, is a local specialty in Songyang, after Qingming Festival, Mao dou in Songyang is gradually available.Farmers will choose fresh mao dou and high-qualitysticky riceadd Songyang bamboo leaves smoked ham orPork bellycut into small pieces of meat, put in salt MSG and other seasonings, simmer in the pot.Mao dou fan cooked has the fragrance of mao dou and the aroma of hamSmoked porkgreen red white colours are mixed, the flavour is excellent, mouthwatering, is the best dish for farmers to entertain guests.

Cha fengMudHot pot

Introduction

Mud hot pot, is a classic Chinese snack from Lieyang, Zhejiang.Mud is known as “waterGinseng”It contains a highproteinand various vitamins.Using local from tea feng, Liaozhen, use mud hot pot, without mudy smell, and “delicious and not greasy, spicy and not on fire”, so tea feng and Liaozhen mud restaurants are very prosperous, attracting many passing customers.

Method

Fresh mud put in plate, in water add a little vegetable oil, to get rid of the internal organs, cut off the head, cut open to remove internal organs, wash and drain, then put in plate.Hot pot soup is boiled, remove foam, pour into hot pot with mud other ingredients and MSG.When cutting mud, pay attention not to break the bitter gallbladder, do not overcook, and eat while cooking.

Salted vegetable hot pot

Introduction

Salted vegetable hot pot is a traditional Chinese food from Lieyang, Zhejiang.Lieyang is a mountainous area, the mountains are high and the water is cold, in the autumn and winter, villagers eat hot pot.The hot pot in the mountains are salted vegetableswhite cabbage,radishpumpkinOkay.spinachand various mushrooms and greens, and mostly made with homemade salted vegetables.

Method

The method of making salted vegetables, there are frying drying pickling marinade sauce fermentation mold making, and the flavour is different.Fried salted vegetables are mainly made with.Dried salted vegetables have more varieties, made withRadish greensradish pumpkin potato.Pickled salted vegetables are made with gingerchili,eggplant, the material is different, and the flavour is also different.Marinated salted vegetables are mainly made withCucumbersweet potato, eaten with the marinated vegetable.Mold salted vegetables, mainly made with, made with freshMung beansmold.Vinegar.