Wenzhou, commonly known as "Ou," has a long history dating back over 2,000 years.Wenzhou is the cradle of Chinese mathematicians and the hometown of Southern Chinese Opera. Wenzhou people are also known as "Eastern Jews" by locals.

FeaturesSnacksIncluding: stir-fried rice noodles, and fried doughPastries...Oil doughPastries, double-cooked pastries, long-shaped pastriesDumplingsIncluding: shrimp dumplings, and mushroomBuns...Fish balls...Beef offal, and green onionsSpring Festival bunsClamsSoup, fried chicken with bamboo shoots, Wenzhou fish balls, Wenzhou fish buns, Spring Festival buns, eight treasuresTofuThree-strand fish.

Sweet potato pastry

Introduction

Sweet potato pastry is a local snack in Wenzhou, Zhejiang Province, originating from the Qing Dynasty in the area of Leqing, where sweet potatoes were first cultivated. It is named after its shape resembling a sweet potato.It is made withFlourand sugar, with the filling consisting of sugar andsalted meatand shredded carrots, andsesamepowder andginger flowers..The edges are cut diagonally, with a five-cut opening, using the fingers to press out the filling, and then placed in a 200-degree high-temperature charcoal oven bucket, roasted with fire, with characteristics of crispy skin and soft filling.

History and Culture

In the past, in Wenzhou, where shops were separated by hundreds of meters on the streets, "Sweet Potato Pastry" was an essential item in every shop.PastriesIts price is similar to that of largesteamed buns, and it is also a food that local people enjoy.The difference is that its shape is quite unique, with a golden yellow color and a few brown circles, and is sprinkled with many sesame seeds, similar to Wenzhou fried buns, but without filling, only a few small pieces of salted meat.Or like acrispy bun, but lacking the greasy and crispy fragrance.Sweet potato pastry is not very sweet, and only reflects the feeling of "slightly sweet" that is popular in modern advertising.In the old days, some famous snack shops made "Sweet Potato Pastry" with a slight salty taste, which was made with a little bit of salted meat. This is due to the penetration of the salted meat. However, it is slightly less flavorful than Wenzhou fried buns, and when you chew it, it has a unique flavor.In fact, when ordinary people no longer pursue eating to fill their stomachs, a series of traditional local snack foods, including sweet potato pastries, have gradually entered the narrow alleys and old markets that are only frequented by elderly citizens. This is not to say that the chefs cannot make them, but that many other snacks from various regions of China have also flooded the market. These snacks are small and exquisite, and they have a strong market momentum, which makes it difficult for traditional snacks like "Sweet Potato Pastry" to compete.Think about it, a snack like "Sweet Potato Pastry" with a full shape, is now a fashionable and trendy food, it lacks the "artistic" and tempting aura that young women like. Even if they are hungry, they will reject it.Therefore, its fate is similar to that of the old buildings in the city. They hide in the corner of the city, and are rarely visited by people.

Glutinous Rice Cake

Introduction

Glutinous rice cake, also known as sticky rice cake or sticky rice, is a traditional Chinese dessert made with glutinous rice flour, sugar, and other ingredients such as sesame seeds, peanuts, or dried fruits. It is often steamed or boiled and then cut into desired shapes.Glutinous rice cakes are a popular snack and dessert, especially during holidays and festivals. They are also often given as gifts.There are many different types of glutinous rice cakes, each with its own unique flavor and texture. Some common varieties include:Red bean glutinous rice cake: This is one of the most popular varieties of glutinous rice cake, made with red beans, sugar, and glutinous rice flour.

Sesame glutinous rice cake: This is made with sesame seeds, sugar, and glutinous rice flour.

Peanut glutinous rice cake: This is made with peanuts, sugar, and glutinous rice flour.Black sesame glutinous rice cake: This is made with black sesame seeds, sugar, and glutinous rice flour.Durian glutinous rice cake: This is made with durian, sugar, and glutinous rice flour.Taro glutinous rice cake: This is made with taro, sugar, and glutinous rice flour.Lotus seed glutinous rice cake: This is made with lotus seeds, sugar, and glutinous rice flour.Almond glutinous rice cake: This is made with almonds, sugar, and glutinous rice flour.Coconut glutinous rice cake: This is made with coconut, sugar, and glutinous rice flour.Each type of glutinous rice cake has its own unique flavor and texture, depending on the ingredients used. For example, red bean glutinous rice cake is sweet and creamy, while sesame glutinous rice cake is nutty and crunchy.Glutinous rice cakes are a versatile dessert that can be enjoyed on their own or as part of a larger meal. They can also be used as a filling for other desserts, such as pies or cakes.

Method: 1. Cook oil, sugar, etc. ingredients with low heat for 4 hours, cut into 1.7 cm square pieces of pork fat cake, naturally cool and then package automatically. 2. Mix fine glutinous rice flour, fineglutinous ricepowder in a wooden bucket, create a pit in the middle, addsalt(100g) and 1.5 kg of water, mix by hand until "pushed into a ball, scattered like sand", then put into a sieve and drain.3. Take one largesteamingbucket, place bamboo grate at the bottom, apply bean oil, first place 30% of the cake powder at the bottom of the bucket, steam on a boiling water pot, when the steam passes through the cake powder, then place 20% of the cake powder, steamcakepowder to almost mature, take salted pork skin diced and place in the remaining raw cake powder, lightly mix, place in the bucket and spread evenly, then gradually add the remaining cake powder according to the above method, cover with wooden lid, steam until the cake powder is jade white, remove the lid, evenly place scallions, then add lid to steam for about 3 minutes to cook.(4) Place a clean, damp cloth on a cutting board, turn the cooked cake powder onto it, wrap it with the cloth, and press firmly.Flip it over, flatten to about 6.7 cm thick (must be square and smooth on all four sides), remove the cloth and cut with a knife (dipped in cold water) into 100 square pieces.

Wenzhou fish balls

Introduction

Wenzhou fish balls are a famous snack of Zhejiang Wenzhou, a common snack in water towns.TasteFood, the soup is clear and slightly sour and spicy, fish balls are elastic, made from fish meat and starch, usually irregular long strips.In 1998, "Wenzhou fish balls" were designated as one of "China's Famous Local Snacks".

Wenzhou fish balls, Wenzhou specialties, are different from fish balls in other areas, with irregular, translucent, jade-white shapes.Made with fresh "fish meat", remove fish bones and cut into fine strips, use knife to scrape into fish paste, soak in wine, salt andMSGfor a while, add white starch (fish balls in Leqing usually add sweet potato starch, fish balls will be more elastic) mix withgingerand scallion green, mix evenly, knead with hands until fish meat is very elastic.When cooking, squeeze fish meat into strips with fingers, drop into pre-cooked boiling water, when it floats to transparency, it is cooked.When eating, use the original soup in the pot with ricevinegarscallions andpepper powder.

History and Culture

It is said that after the construction of Wenzhou city wall over 1000 years ago, a group of officials from the capital came to Wenzhou, first to work and second to congratulate on the completion of the city.At that time, the government specially invited a famous chef to cook for these officials.The chef learned that the officials liked light and soup-based fish dishes.At that time, sea fish such assea bassand "fish meat" were much more expensive than other fish, so they were considered top-grade ingredients.On the day of the banquet, the chef first washed the sea bass, removed the head and tail, and cut the fish body into thick slices, then added ginger, wine, salt and "white mountain powder" (white starch) mixed evenly.When the water in the pot boiled, the chef put the fish slices into the boiling water one by one, when the fish slices floated, add rice vinegar etc., to make a slightly sour and spicyfish soupdish.The officials all praised it, which was highly appreciated.So the official asked the name of this dish, the chef hurried and couldn't think of a good name, he thought of the fish slices cut into round shapes, so he quickly said "fish balls".The officials also asked what kind of fish was used, the local officials told them the name and origin of the fish: this fish is called sea bass, it grows in the sea, to catch this fish, you need a strong and strong ship, when fishing, the boatman uses his hands to shake the oar and shake it very far in the sea, it takes a lot of effort, and if you are lucky, you can catch the fish, if you are not lucky, you will come back empty-handed, if there is a big wind and waves, you may even capsize the boat and die, it is very hard and dangerous.They were very impressed and said "Sea bass is hard to shake the oar."”

A few years later, another elderly official came, the chef knew that he also liked this fish dish, so he slightly improved the production method for consideration.Remove the fish bones, cut into fish meat, so the shape of "fish balls" changed.At that time, the chef wanted to find another name for the dish, but many people in the palace said that the name "fish balls" had already spread among the people and in the capital, so it was better to keep the original name.The improved fish balls with bone, which are more popular, so this method is still popular today.Over 1000 years, you can still see the name "fish balls" on the signboard of many shops.But few people know that the original shape of "fish balls" is round.

From the 1950s to the 1960s, sea bass was more expensive than yellow fish and fish meat, so making fish balls was a very expensive dish, but now sea bass is cheaper than yellow fish, but there are still many people who like to eat fish balls made from sea bass.

Method

Ingredients:

Sea bass (yellow fish is the best, sea bass, head fish are also OK) about 750 grams (1.5 kg).

Ginger, scallions, salt, MSG, pepper, rice vinegar.Mountain powder (sweet potato powder,lotus root powder are OK, as long as it is not made from flour)Method:1. Cut fish into pieces, remove fish bones from the back of the fish (500g of cleaned fish meat)

2. Then cut the whole fish into strips with knife, finely chop scallions, ginger into minced.

3. This is the key: knead fish meat, ginger, scallions and together with the palm of your hand until it sticks to your hand, then add 5 grams of salt (if you can't measure accurately, then you can measure 1 of salt and divide into 100 parts, then take 1 part),

Ginger, scallion, MSG, pepper, etc. can be added to your liking.

Continue to knead until the fish meat is very elastic, then add 100g of mountain powder (2 ounces), continue kneading until there are no powder particles, it's like a dough, which is half finished, then you can start the next step.4. Boil water in the pot, bring to a boil, then change to a small fire (the surface of the water will bubble), place the kneaded fish balls in a tray, use chopsticks or fingers to squeeze into small strips and put into the water, when they float to the surface, remove and put into soup bowl, sprinkle with scallions, pepper, rice vinegar.Add salt, MSG, rice vinegar, sesame oil and pepper to the soup in the pot, adjust to your liking, then pour it over the fish balls.

Fish meat ballsIntroduction

Fish meat balls, made with yellow fish or other fish meat, plus water (50g of fish glue + 2500g of water) boiled, then cooled, can be made.

Eat it, use a knife to cut into small pieces.

Crispy and fragrant, rich taste.History and CultureScallion oilCrispy and fragrant, rich taste.Crab paste

Winter vegetables

Finely chopped scallion.

Mix all the above ingredients into crab paste.

Long-necked wontons

White Snake Buns, also known as Hu Buns, are a Zhejiang province Han Chinese snack. They are crispy, fragrant, and have a lingering flavor.

History and Culture

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Instructions

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Long People's Dumplings

Introduction

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Ingredients: 150g flour, 50g pork fat,， ， ， ，， ， ， ， ，， ， ，500g oil (about 35g consumption).

Method: 1. Dry， ，，： ？？， ！，， ， ， ， ， ， ， ， ，，， ， ， ， ，9. Divide the raw dough into batches and arrange it in a colander, put it into a hot oil pot, fry until the petals open, the crust is clear and mature, take it out and plate.10. Place red cherry on the top of lotus flower pastryPeachReady to eat.

HawthornCake

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Hawthorn cake is a popular ethnic snack in northern China, using hawthorn，，with white sugar,Agar-agar,frozen into a plate.The taste is smooth and delicate, sweet and cool, it is a very good food with medicinal properties.Its taste is sweet and refreshing, slightly sour, with the function of clearing, strengthening and promoting blood circulation, and dispelling stagnation.

Nutritional value: per 100g of hawthorn fruit, contains 85mg calcium, 89mg vitamin C, and rich in iron, phosphorus,protein,fiber, fat and red pigments, and pectin.

IngredientsFunctions: Hawthorn is sweet, slightly warm and sour, enters the spleen, stomach and liver meridians;has the function of digestion, strengthening the stomach, promoting blood circulation,removing blood stasis, and expelling insects;It is used for meat stasis, infant breast milk stagnation, stomach pain, blood stasis, postpartum stagnation, heart and stomach pain, hernia pain, high blood pressure, etc.1. Hawthorn can prevent cardiovascular diseases, has the function of expanding blood vessels, increasing blood flow in the coronary arteries, improving heart function, stimulating the central nervous system, lowering blood pressure and cholesterol, softening blood vessels and promoting urination and calming;2. Hawthorn acid also has a strengthening effect, which is beneficial for elderly heart disease;3. It can stimulate appetite and digestion, especially for meat stasis, which is better; many digestive medicines use hawthorn;4. Hawthorn has the function of removing blood stasis and promoting blood circulation, which can help relieve local blood stasis, and has auxiliary therapeutic effects for bruises and injuries;5. Hawthorn has a contraction effect on the uterus, which can promote labor when pregnant, and can promote the recovery of the uterus after birth;6. Hawthorn contains flavonoids, vitamin C, andcabbage,etc. substances can block and reduce the formation of free radicals, enhance the body's immunity, and have anti-aging and anti-cancer effects;7. Hawthorn contains components that can relax and relieve asthma, inhibit bacteria, and treat abdominal pain and diarrhea.8. Clears and promotes digestion: used for food stagnation, bloating, abdominal pain, nausea and vomiting, diarrhea.It is especially effective for meat stasis;9. Removes blood stasis and nodules: this product can remove blood stasis and nodules by entering blood, can be used for postpartum blood stasis, blood stasis and swelling, blood stasis and blocked meridians;

Sand dune powder

Introduction

Powdered noodles are made from rice noodles, located in the middle reaches of the Nanxi River, located in the northwest of Fenglin Town, there are villages such as Newfang, Wulou, Zheta, Dong'an, and Xu's Village, all called Sand dune.Making powdered noodles has been a traditional family business for over 800 years.Generations of Sand dune people carried their powdered noodles to sell, using the meager profits or food to support their families, while Sand dune powdered noodles also became famous throughout Wenzhou.Because Sand dune powdered noodles are as thin as silk, white and tough, easy to cook and store, and the soup is clear and delicious, it is very popular among Nanxi people.

The unique characteristic of Sand dune powdered noodles is due to many reasons.In addition to using the best white rice (60kg of rice per 100kg of grain), the processing and making process is also different from other places, such as drying and grinding into water grinding, steaming into large balls into water, and cooking in water.After half-cooked, it does not need to be pounded with a mortar, but repeatedly kneaded with water, until it is kneaded, so the dough is sticky and tough, and after pressing, it is as thin as silk.

Method

Add water to the rice flour and steam until half cooked, then knead into a block, and then press into a thin strip, and then make a shapeThe fresh powdered noodles are not directly dried, but first aged in bamboo, then made into a shape, and then placed on a bamboo rack for drying, making the noodles scattered and form a bunch.The dried powdered noodles are stacked in a powdered basket, and then picked and sold.

Mud crab soup

Introduction

Mud crab soup is a characteristic dish of Tai Shun, which is an indispensable dish in banquets.When people in Tai Shun have dinner, they will definitely order a bowl of mud crab soup.Those who have never eaten this dish will be surprised: Mud crab soup?Is it mud crab?Yes, the mud crab soup almost does not contain mud crabs, it is more appropriate to call it a miscellaneous soup.The soup is a red wine sauce soup, and the ingredients used to cook it are very rich, includingamaranthdry,potatoslices, bamboo shoots, corn starch, etc., totaling about ten kinds, so a few wild mud crabs are mixed in, which are drowned and cannot be found, which is normal.Similar to Northeast mixed soup.

This is a miscellaneous soup, which needs to be scooped with a spoon, and eaten in a bowl, the color is bright red, when eaten, the potato is made of flour, the corn starch is sticky, the mud crab is slippery, and the various flavors are intermingled in the mouth, which is very rich.This is the charm of mud crab soup!Rich and unified, complex and balanced.In the past, every household in Tai Shun would cook this dish, but there was no particular requirement, in the mountainous area, people would use whatever ingredients were available, when cooking mud crabs, they would look at what was available in the house, potatoes, bamboo shoots, and corn starch were all used, and then put them into the pot to cook, and it was easy.No need to care about the appearance, as long as it tastes good.Although it seems to have no particular method, it is actually very particular, and it must be cooked in the right order, and the ingredients that are difficult to cook must be cooked first, and the ingredients that are easy to cook should be cooked last.

Method

The main ingredients include fresh mud crabs,potato shreds,rice noodles,dried vegetables,chili,etc. The method is to feed the fresh mud crabs for 1-2 hours, said to remove the internal mud and oil, then add a small amount of water, and the seasoning can also add red wine, fennel, ginger, garlic, etc., and slowly simmer.The method involves soaking live mud catfish in oil for one to two hours, supposedly to remove impurities and excess oil. After washing, add a small amount of water and seasonings such as red wine vinegar,FennelCinnamon, Star Anise, Ginger, Garlic, etc. and simmer over low heat to obtain.