has a history of building cities for over 1800 years. Throughout history, it has been a transportation hub and a material gathering place on the border between the four provinces of Min, Zhejiang, Ganzhou, and Wanzhou, and is known as the "gateway to four provinces and the head of five roads."

FeaturesSnacksIncluding: Three-pronged and one-handed, the three-pronged snacks are:Rabbit headOkay.Duck head.Fish headandDuck palmroastedbunsglutinous rice cakes, Eight Treasure vegetables, Longyourice porridgeLongyou's "Open Yang"tofudried, Longyousagocakes.mung bean sproutsfermented, deep-fried fruits, Mountain noodles, Openhua green snails, Openhua baked cakes, Changshan Hu-lily bulbstofu, OpenhuachestnutsGaojiaradish, pomelo, citrus, red pomelo, Shuang bridge dried noodles, Changshan So noodles.

Five-flavor drunken chicken

Introduction

Five-flavor drunken chicken, reportedly originated from a young woman in Zhejiang's Five-flavor village, the dish is slightly yellow, with tender and juicy texture, and a strong aroma, with the function of promoting appetite.

Instructions

Ingredients：

One tender chicken (about 700g)Fine salt5g.500g of rice wineginger5g, 8g of scallion

Instructions:

1. Selection: Choose a chicken weighing around 1.25kg, with healthy and no diseases.

2. Butchering: Kill the chicken and use the three-hole methodto extract bloodRemove the chicken blood and soak it in hot water, then remove the feathers, cut open the chicken and remove all internal organs, wash the chicken body and exterior with clean water, and drain the water.

3. Cooking: Place the chicken in a pot and add water to cover it, add chopped scallions and ginger, bring to a boil over high heat, skim off the foam, and then simmer over low heat for about 2 hours (until the chicken can be easily pierced with a fork)then remove the chicken and drain the water.4. Drowning: After the chicken is cooked, add fine salt to the chicken inside and outside.

5. Drowning: Place the salted chicken in a cool place, cut into about 5cm long and 3.5cm wide strips, and then arrange neatly in a container with a lid, and finally inject an appropriate amount of rice wine (enough to submerge the chicken pieces), cover it and place it in a cool place for about 48 hours, and it will be ready.

Tips:

This dish requires no oil or additional ingredients, cook chicken with water, only add scallions and ginger, no salt, and then add salt to the inside and outside of the chicken after maturing.When cooking chicken, first boil over high heat, and then cook over low heat.

Three-pronged and one-handed

Introduction

Three-pronged and one-handed (rabbit head, duck head, fish head, duck palm) is a traditional Han flavor snack in, Zhejiang.The most representative is the rabbit head, which has a delicate and loose meat.The origin of three-pronged and one-handed snacks is in the 1980s.In 's "three-pronged" snacks, rabbit head is the earliest and most famous.Historical and Cultural

Legend has it that long ago, there was a family in, consisting of three people, a blind grandmother and her grandchildren.

Because of their poor family situation, their son would go out to pick up waste to earn a living.The main ingredients they could eat throughout the year were duck heads and rabbit heads that were discarded by neighbors.One day, a passing stranger smelled a strong aroma and asked the blind grandmother what she was cooking.The grandmother was unable to explain, so the stranger opened the pot and saw duck heads and rabbit heads.The stranger didn't wait for the grandmother to speak, and began to eat, and after eating a whole pot of delicious food and a jar of three-white wine, he finished it all.The stranger apologized and paid 10 taels of silver and left after writing a note.The grandson and granddaughter went to pick up waste and found the note.They saw the four words on the note: "Head is good" with the words underneath: "Use these silver to open a small shop, and the business will be prosperous."

The grandson and granddaughter inquired for half a year but couldn't find this kind-hearted person, so they opened a dried food shop in the south gate of the city.The fragrant food attracted many passersby, and word spread quickly, and by noon, the shop was always sold out.Later, a wealthy person came to the shop. He was originally going to visit Lushan and Huangshan, but he heard the familiar aroma and followed it all the way. After a feast, he left four words on the table: "Head is good."The grandson and granddaughter were very curious, could it be the same person?When they woke up, the person had disappeared.Later, people found out that this wealthy person was the famous travel writer and writer Xu Xiake.In the 1950s, 's neighbors used skin, garlic, and other spices to cook rabbit heads.In the 1980s, cooked rabbit heads became popular in hotels, and cooked duck heads, fish heads, and duck palms also became popular, and "three-pronged and one-handed" became a common name for snacks.

steamed noodles

Introduction

Steamed noodles, a kind of handmade dried noodles, known as "long-life noodles", also known as "long-lasting noodles".Fresh and delicious.Steamed noodles are thin and long, with a white appearance.In addition, the taste is also very good, and it isnoodlethat cannot be compared.Steamed noodles are a traditional snack of the Han people in Zhejiang, with a long history. It is not only loved by ordinary people, but is also a traditional food for pregnant women and elderly people, and has deep cultural connotations.Famous steamed noodle production areas are in W and Longyou.

Steamed noodles are made from wheat flour, water, and salt.The taste of steamed noodles is delicious and fragrant.Currently, Xianmian noodles have been exported overseas and gained popularity among local residents in Eastern Europe and Southeast Asia.

History and Culture

According to legend, on the seventh day of the tenth month of the 557th year of the Chen Dynasty, Emperor Chen Wu announced a banquet to celebrate the founding of the Chen Dynasty, inviting all officials and maids within the palace to participate and prepare dishes.Requirements: The dishes must be auspicious, delicious, healthy, and unique.If the Emperor is satisfied, a generous reward will be given.

The next day, the banquet was held.Sixteen dishes were served, all of which were exquisite and full of flavor.The guests praised the dishes highly, but Emperor Chen Wu remained silent.Finally, a maid presented a bowl of noodles.Emperor Chen saw that the noodles were long and thin, with a delicate texture, and asked the maid what the dish was called.The maid replied, "Wan-Shun-Cai".Emperor Chen was delighted by the name, and praised it.He asked again, "What is the name of the dish?"Wan-Shun-Cai replied, "Long-Fuk-Long-Shou Noodles".Emperor Chen was very pleased, and rewarded Wan-Shun-Cai generously.He told the guests that these noodles symbolized the prosperity and longevity of the Chen Dynasty.

After that, every guest who visited the palace would be offered a bowl of Long-Fuk-Long-Shou Noodles as a sign of respect.Later, pregnant women and elderly people also had the privilege of eating these noodles.Pregnant women ate the noodles because they were made from high-quality, refined wheat flour, which was nutritious and could help replenish their bodies after childbirth.Elderly people ate the noodles because they were believed to bring them "Long-Fuk-Long-Shou".However, in the Jiang-Zhe area, these noodles are not called Long-Fuk-Long-Shou Noodles, but Xianmian Noodles, which is a homophone of the Xianmian dialect "Sya-Mian", referring to their delicate and thin texture, similar to cotton thread.

Recipe

1. Prepare the dough.Mix flour, water, and salt in a ratio of 1:0.25:0.025.In cold weather, add more water;In warm weather, add less water.The dough should be kneaded until it is soft and elastic.Shrimp, pork, tofu, dried meat, and (Quzhou Mapo) ingredients.ingredients: refined flour, sesame oil, honey, baking soda, and powdered sugar.This is the most crucial step.

Second, make the dough.Place the kneaded dough on a table and roll it into a "large round".Then cut it into spiral-shaped noodles with a knife.Then place it in a wooden bowl and cover with a cloth.After placing for half an hour, pull the dough from the wooden bowl in circles, placing it on a platform to form finger-like, evenly thick round noodles (flattened noodles are made by pressing the round noodles flat).

Third, make the dough.Place the dough in two looms with a distance of about 10 cm.There are usually 20 circles on each loom.Thus, make the noodles on each loom.

Fourth, cook the noodles.Slowly stretch the noodles on the loom to about 20 cm, place it in a noodle cabinet, and cover with a cloth, place for about half an hour, to "cook" the noodles ("cooked" noodles are able to be stretched into very thin and long noodles).

Fifth, take out the noodles.Take the cooked noodles out to the sun or outdoors where there is ventilation.Place one loom above the noodle rack, and gently press the other loom down with your hand to stretch the noodles, stretching it to about 2 meters long, and place the loom under the noodle rack.The noodles will dry and dehydrate in 5-6 hours.

Sixth, collect and store the noodles.After the noodles have dried, you can collect the noodles.Cut the dried noodles into sections about 25 cm long.After cutting, use packaging paper to wrap the noodles.BreadStore.

Cake

Summary

Cake, also known as steamed cake, is made with "steamed"steamed, a cake that is produced in Quzhou, it has a long history, and it is difficult to trace its origin.Methods

It uses coarse early rice as raw materials, and after soaking the rice overnight, it is ground into powder, and then mixed with water to make rice slurry. The slurry should not be too thin or too thick, but should be adjusted according to the weather changes, otherwise the steamed cake will be either too soft or too hard, and it will not have elasticity when eaten.

The tools for making steamed cakes are also unique. A small coal stove with a small iron pot on top and holes, an aluminum plate with holes, and a layer of cloth. Scoop two or three spoons of fermented rice slurry, and flatten it.Then, according to personal preference, sprinkle withshrimpAlso, ingredients like oranges, peaches, peanuts, sesame seeds, etc.porkhas a brown yellow surface, light yellow edges, and a yellow bottom without any spots.tofuhas a thin and dense core, with clear and distinct layers, and no impurities.etc. fillings, keep heating, the steam will slowly rise from the holes for about 10 minutes, and a cake about 1.5 cm thick, fragrant, just right, white and translucent, and soft and elastic steamed cake will be made.Cut it into small pieces and fry in oil, and the aroma will make people drool.

However, the authentic method for ordinary people is a large pot, a charcoal stove, and a lot of water. Then use a rice sieve on top, and cover with a cloth (but definitely not a white cloth). After steaming, it will be a large round cake. Then place it on the chopping board, and cut it into pieces according to your preference, and you can eat it directly. It is fragrant and delicious, and it is easy for adults and children to digest because it has been steamed.If you eat it every two days, you can continue to eat it after steaming, or you can fry it and make it golden, then eat it withrice porridge.The most delicious food.

Eighteen holeshas a sweet and nutty flavor, which is delicious and unique.

Summary

, produced in Quzhou, the old village of, the eighteen holes in have been around for a long time, is a local specialty. However, the name " " is a new topic in recent years.The reason is that with the development of tourism, more and more tourists visit, and after visiting, all tourists who eat at local farms will be greeted by the host, and everyone will praise the " ", and after the spread of tourists, the name " " also came into being.And the " " soup potcooking techniques were selected as one of the ten featured dishes in the " " competition, and it has been widely praised.has delicate meat, golden skin, fat meat, lean meat is red and bright, salty and delicious, soft and elastic, fresh and fragrant, rich and moist, and when eating it, you will have a mouthful of saliva.

In the autumn and winter, farmers hang in the sun, and it is very delicious to look at and smell, and it is also very interesting.When eating, just cut a small piece of and wash it, then cut it into thin pieces, or braised, or steamed, or stew, or stir-fry, and all methods are suitable.After cooking, put it in a bowl, it will be yellow and shiny, although it will be oily and sticky when eaten, but it is not greasy, and the spicy flavor makes it moist.Among all, especially, is the most popular.The entire pig leg is black, thick and solid, unlike the packaged pork in the city, it is more rustic and less fancy, but when you taste it, you will feel a strong and nostalgic taste, and after eating it, you will still want to eat it.Methodshas two methods, smoking and pickling.Pickling has two methods, whole pork or minced pork, or sliced pork.After the winter, the village will pickle.

: The should not be too thick, and the temperature should be 35℃ (test by hand "fork").

After mixing and, add the powder and pure sugar.After adding water, mix 5-6 times, and fold it with your hands.Then form the dough.The pork should be mixed evenly, and the flower should not overlap.After shaping, it can be baked.: Use high heat, the oven temperature is 350℃.

When baking, the dough should be placed at the bottom, and bake for about 1 minute, turn it over, and bake for about 1 minute, when the bubbles, it can be taken out.

The quality standards: circular block, full and smooth, uniform, without cracks.

Color: The surface is brown, the edge is light yellow, the bottom is yellow, without burnt spots.Texture: The skin is thin, the heart is multi-layered, no impurities.Flavor: Sweet, with the flavor of, fresh and delicious, and special.

PineappleSummary, is a specialty of Quzhou, and it is made withShrimpIntroductionPineapple Shrimp, is a specialty dish from Kaifang, and the Pineapple Shrimp recipe is similar to,It was immediately recognized as a court recipe.Also, tea oil, yam, and then knead again.Prepare a steamer, first put the steamer one by one on the plate, then place round palm-shaped leaves in the steamer.Take a lump of dough and put it in the steamer.Then place several empty bamboo tubes (What are these bamboo tubes for?)mainly to allow the steam to pass through these holes until the top layer is cooked;Then trim the excess palm-shaped leaves.

Place the steamer in a pot, one by one, and cover with a lid.

When steaming, start with the bottom layer and cook until the top layer is also cooked, then turn it over and cook for about 1 minute, when the sesame seeds pop, it is ready.Quality Standards: The shape is round and block-like, full and smooth, with uniform sesame seeds, and a brown yellow surface, light yellow edges, and a yellow bottom without any spots.Color: The surface is brown yellow, the edges are light yellow, and the bottom is yellow, without any spots.Texture: Thin and dense core, with clear and distinct layers, and no impurities.Taste: Sweet and nutty, delicious and unique.

Pineapple

Shrimp

Introduction

Pineapple Shrimp, is a specialty dish from Kaifang, and the Pineapple Shrimp recipe is similar toAfter mixing the sugar with sesame oil, add the powder and baking soda.It was immediately recognized as a court recipe.Also, tea oil, yam, and then knead again.

Prepare a steamer, first put the steamer one by one on the plate, then place round palm-shaped leaves in the steamer.Take a lump of dough and put it in the steamer.

Then place several empty bamboo tubes (What are these bamboo tubes for?)mainly to allow the steam to pass through these holes until the top layer is cooked;Then trim the excess palm-shaped leaves.Place the steamer in a pot, one by one, and cover with a lid.When steaming, start with the bottom layer and cook until the top layer is also cooked, then turn it over and cook for about 1 minute, when the sesame seeds pop, it is ready.Quality Standards: The shape is round and block-like, full and smooth, with uniform sesame seeds, and a brown yellow surface, light yellow edges, and a yellow bottom without any spots.

Color: The surface is brown yellow, the edges are light yellow, and the bottom is yellow, without any spots.Texture: Thin and dense core, with clear and distinct layers, and no impurities.

Taste: Sweet and nutty, delicious and unique.

Color: Surface is brownish yellow, edges are light yellow, and the bottom is yellow, with no burnt spots.

Texture: Thin skin, many hearts, clear cross-section, and no impurities.

Taste: Sweet with sesame flavor, fresh and delicious, with a unique flavor.

PineappleShrimp balls

Introduction

Pineapple shrimp balls are a specialty dish from Kaihua. The preparation of pineapple shrimp balls is similar toCantonese CuisineofSweet and Sour PorkVery similar, the only difference is in the tomato sauce.VinegarSoup

Recipe

Ingredients:

200g of shrimp, pineappleCanned1 can, 1 tablespoon of salt, 2 tablespoons of flour,Egg whites1/2,SaladDressing3 tablespoons.

Method:

1. Open the pineapple can, take out the pineapple slices, cut into pieces;Remove the shrimp, clean, cut along the back, put into a bowl with salt to rub, then remove and wash, drain.

2. Take a small bowl, add the shrimp and 2 tablespoons of flour, 2 tablespoons of starch, mix well, then put in a hot oil pan, fry until golden, remove and drain.

3. Heat the wok, add the shrimp, pineapple and 3 tablespoons of dressing, mix well.

Longyou Cake

Introduction

Longyou Cake is a Cantonese snack, a local specialty of Longyou County, Zhejiang Province, a Chinese geographical indication product.It is a specialsnackduring the Spring Festival.The origin of Longyou Cake dates back to the Ming Dynasty, with a history of more than 600 years. Due to its unique flavor and exquisite craftsmanship, and the phonetic similarity to "Good Fortune", it has become a festive gift.

Longyou Cake has various colors and varieties, divided into white cake, silk cake, green cake,Flowercake, walnut cake,reddates,cake, sweet potato cake, etc.;Divided according to the main ingredients, it can be divided into pureglutinous ricecake and mixedrice cake..Longyou Cake has unique production techniques and carefully selected ingredients. The finished product is pure white, fine and needle-like, with a fragrant aroma, sweet but not greasy, and not sticky.

Method

The process of making Longyou Cake is quite complex, from raw materials to finished products, it needs to go through more than 10 steps such as soaking, rinsing, extrusion, grinding, dehydration, mixing and stirring, filling, fermentation, steaming and trimming.

Traditionally, the rice needs to be soaked for dozens of days, then washed with water, ground into a fine powder.Additionally, according to certain proportions,lard,ham,sweet wine,etc. seasonings are added to create a paste.To make the cake, a specialized steamer is required. The bottom of the steamer is covered withlotus leavesor bamboo leaves, put the mixedrice flourinto the steamer, and steam until it ferments.In between, every 7-8 minutes, the order of the steamer is changed, the top one is moved to the bottom, and so on, until the wall of the steamer is warm to the touch, then stop heating.At this time, the cake is not yet ready to be taken out, but needs to be placed in sweet wine to ripen.When the cake is half full, you can use a small bamboo stick to evenly insert into each steamer, about 4-5 pieces per steamer.Finally, steam it.After steaming, sprinkle with red and green threads or put on red dates, candied dates, green plums, etc.The finished cake is colorful and fragrant.

No Age Chicken

Introduction

No Age Chicken, originated from ancient medicinal chickens, has a long history, combined with 28 medicinal herbs, after more than 20 steps of steaming, cooking, braising, etc., it is a finished product with the functions of promoting blood circulation and digestion, nourishing and prolonging life.The medicinal herbs are all natural, soft but not rotten, suitable for both old and young, fragrant throughout, with a taste that lingers on the tongue, and endless aftertaste.

Historical and Cultural

As early as the Tang Dynasty, Li Hua wrote in "Hall Wall Records": The scenery of Quzhou is beautiful and fresh, and people live a long life.For thousands of years, the people of Quzhou have lived a long life, not only due to the beautiful environment, but also because of the traditional practice of eating chicken cooked with medicinal herbs.To cook chickenand treat diseases and improve health.As early as the Qing Dynasty, Zhang Yaosheng used medicinal herbs to cook a "Wang" chicken, which was very effective in treating diseases and improving health, and was called "Medicine Chicken".Legend has it that Emperor Qianlong was exhausted after a long journey.He asked, "What is this?"It has a very fragrant aroma.After investigation, it was found that there was a village in front, and a farmer was cooking "Medicine Chicken" in his house, and the fragrant aroma came from there.The present chicken was also brought along, and the emperor asked for it.Emperor Qianlong saw the chicken, swallowed, and exclaimed, "This is a miracle, it's a delicacy from the heavens!"He immediately decided to make it a royal dish.Later, with the help of doctors, the medicinal herbs were added to the chicken feed, which made the effect even better.Later, the "Medicine Chicken" was lost, and in the 1970s, with the help of local pharmacist Zheng Yaofa, they successfully rescued and developed it.It was immediately designated as a royal secret recipe.

Introductionis a Cantonese snack, a local specialty of the ancient town of, with a history of more than a thousand years, and is known as "the God of Cakes" in the area.It is smooth and refreshing, with a variety of flavors and nutrients, and also contains the mysterious aroma of the mountains.MethodThe ingredients: glutinous rice, sugar, fried rice, century old red dates, tea oil,coarse sugar

dried jujubes,

lotus root

powder,sweet potatopowder, red dates,yam,

etc.

Generally, when it's the New Year, the people of will steam 3-4 layers of.First, mix the glutinous rice andriceaccording to a ratio of 7:3, then grind into powder;then add the chopped lotus leaves, mixed with rice flour, and knead thoroughly;then addsugar water,tea oil, yam, and knead again.Prepare the steamer, place a layer of steamer, then place a round lotus leaf on the steamer.

Use your hands to wrap the rice flour into a ball and put it into the steamer.Then put a few empty bamboo tubes on the side of the steamer (what are these bamboo tubes for?Mainly to let the steam pass through these holes), until the top layer is also cooked.Then turn over the steamer and remove the lotus leaves.Place the steamer in the pot, layer by layer, and then cover it.When steaming, start with the bottom layer, and when the top layer is also cooked, take it out.Put the top layer in the bottom layer, and so on, alternating, which is said to shorten the steaming time.Then, add vegetable oil and yam, and knead again.Prepare the steamer, first place a layer of steamer on the board, then spread round leaves in the steamer.Take a ball of dough and place it in the steamer, then place a few empty bamboo tubes on the edge of the steamer (What are these bamboo tubes for?They are mainly to allow steam to pass through these holes until the top layer);Then, trim the excess leaves with scissors.

Place the steamer in a pot, stacking one layer at a time, and finally cover it.When steaming, start with the bottom layer and heat it up. When the top layer is also heated, it is time to take it out. Place the original top layer at the bottom, and then switch in turn. It is said thatSteaming cakeswill save more time.