Taizhou has a long history, with human settlements dating back 5,000 years.Featuring national scenic attractions such as Mount Taishan and Longyu, as well as the national historical and cultural city of Linhai, Taizhou is known as "the Sea Mountain".Famous.

FeaturesLocal snacksMainly including: Taishan flatbread, crystaleggcakeand Zhangjiadu burntbreadand Yangchun cake, Taizhoutofu skin, tofu ball, hawthistle,sticky riceball,roastedbread, rice sugar, egg white,fish skinnoodles, wonton,white water tofu,gingersoup,datesegg, clear soup,yellow flower cabbageandtofu skin,fried, lamb leg,pork,wheat cake, green bean bun, glutinous rice cake,sea fishPufferfishWheat cake

Introduction

Wheat cake is one of the traditional snacks of Zhejiang Province, and currently the most famous wheat cake in Zhejiang Taizhou, Wenzhou and Jinhua.

Wheat cake is sweet and savory, with sweet fillings mainly made of sugar andsesameand savory fillings include dried shrimp, green onion, minced meat,dried bean curdor mixed with eggs, kneaded into small flatbread, baked until golden brown.In rural areas, farmers often use wheat cake to entertain guests, or bring a few wheat cakes to the field when working.Historical and Cultural

Legend has it that in the early years of the Southern Song Dynasty, the Jin army launched a large-scale invasion of Song, and the treacherous official Qin Hui appeased the invaders by paying them, but opposed the Jin generals, resulting in the hatred of the Chinese people.

The people of Song deeply hated Qin Hui's treason, so they baked wheat flour and oil into cakes to protest.These cakes were named "Selling Cake" (treasonous cake), and had a unique flavor, which was crispy and fragrant.These cakes were often used as food by travelers.Over time, these cakes became known as "Wheat Cake", but in some areas of Zhejiang, people still call them "Selling Cake" (treasonous cake).Another type of wheat cake is characterized by wheat cakes from Linhai, Zhejiang, which do not use baking, but are fried with oil in a flat-bottomed iron pot, and are crispy and soft, with main fillings ofsweet potatomash, cold rice, salted vegetable, etc., with local characteristics.How to make

When making wheat cake, first prepare the filling of wheat cake, which can be made from dried vegetables or salted vegetables, which must be thoroughly dried, cut into small pieces of fat, and mixed with salt and

MSGtogether.Then make the dough, add a small amount of water, and addeggto make it more crispy.Mix the dough evenly, then knead it into a bowl shape, put it in the prepared filling, and then knead the dough into a ball, use a rolling pin to flatten the dough into a pancake shape, and make it into a small cake.The next step is to bake the wheat cake.To bake wheat cake, you need to control the heat. Generally, this step is completed in a large iron pan.Place the finished wheat cakes on the pan, and wait until the surface of the wheat cakes is slightly golden, then turn it over and bake again, and when the other side is golden brown.Then take out the wheat cakes, put a wheat cake rack (made of clay) in the iron pan, place the wheat cakes around, and cover the iron pan, and flip it three times, and the wheat cakes are done.Each time, bake the wheat cake three times, and when the wheat cake is baked, turn it over three times, and the wheat cakes are done. (Note: Wheat cakes baked with firewood are the most authentic).When you open the lid of the iron pan, a fragrant aroma comes, and we drool when we see it.

Baking also requires skill, and generally the fire is lit on both sides of the stove, otherwise the wheat cakes are easy to burn.Linhai wheat shrimpIntroductionLinhai wheat shrimp is a famous local snack in Linhai, Zhejiang, and is one of the local delicacies.The main ingredients are shrimp, flour, eggs, oil, salt, whiteradish

noodles, braised beef

noodles,

mushroomsand wine.Historical and CulturalLegend has it that in the old days, wheat shrimp were cheap food for poor people. They mixed flour with water to make a paste, and could not afford to buy knives, so they used chopsticks to cut the paste into strips and put them in a pot with radish, melon peel, and other ingredients, and after cooking, they looked like curved shrimp, so they were named "wheat shrimp".This name is also very evocative, and reflects the "Zhejiang Prefecture, full of cultural people" flavor.How to makeOne pound of flour, one egg, one spoonful of vegetable oil, one spoonful of salt, add appropriate amount of water, put into a large bowl and mix into flour slurry.Heat up the oil in a wok, and fry the

radish

noodles, then add braised beef, mushrooms, and wine, and then add

soup

and cook until boiling, use a knife to cut the flour slurry into strips and put it in the pot, cook until cooked, add a little salt, shrimp, clams,

oystersand fried eggs, and finally addsoy sauceand MSG, chopped green onions or garlic, and then serve.Glutinous rice cakeIntroductionGlutinous rice cake is one of the traditional snacks of Taishan, Zhejiang.It is mainly made ofglutinous riceflour, and is baked on a flat pan after spreading, and can be cooked according to personal preferences.

“Glutinous rice cake” should actually be written as "Glutinous Rice Dough", because the pronunciation of "dough" in Taishan dialect is "tua", so it is written this way.

“Glutinous Rice Dough” is to make glutinous rice flour into a thin and sticky dough, then use hands to spread it into a circular

flatbreadand bake it, one at a time, it takes less than a minute to cook.It is easy to make, crispy and delicious, and is a common food for Taishan residents.However, to make it well, you also need to have some skills.For example, the thickness and thinness of the wheat flour, the amount of oil in the pan, and the intensity of the fire, all need to be just right.Otherwise, the wheat flour will be too soft or too hard, and it will not be baked properly, so it will not be a good glutinous rice cake.Of course, in the hands of skilled housewives, it can be made into thin, round, translucent, and crispy, with green onions and garlic, which is very delicious.Zhangjiadu burnt bread

IntroductionZhangjiadu burnt bread is a local specialty in Linhai, Taizhou, with a long history.It is said that during the Ming Dynasty, people in Zhangjiadu baked burnt bread to celebrate festivals and birthdays.Zhangjiadu is also known for its production of burnt bread.There are two types of burnt bread, one is savory, and the inside of the bread is filled with minced pork, green onions, and other ingredients;

The other is sweet, and the inside of the bread is filled with red bean paste and white sugar.These two types of burnt bread are baked in a burnt bread oven using white charcoal.The key to whether the burnt bread is crispy or not is "crispy".“Crispy” is made by mixing pig fat and wheat flour.

Zhangjiadu Steamed Buns

Introduction

Zhangjiadu Steamed Buns are a local specialty of Linhai, Taizhou, with a long history. During the Qing Dynasty, with the development of the local economy, the shape of Zhangjiadu Steamed Buns also changed, becoming similar to ancient copper coins, with a round exterior and a square interior. The locals call it "Copper Coin Buns," which means to be disciplined and upright internally, and flexible and adaptable when doing business externally.Some call this bun "Navel Bun".

At the same time, Zhangjiadu also produces Fire Steamed Buns.There are two types of Fire Steamed Buns, one is savory, containing chopped fatty pork and large onions, and the other is sweet, containing red bean paste andwhite sugar.Both types of Fire Steamed Buns are baked in a steamer using white charcoal.As for whether they are crispy, the key is the "crispy" content. The more crispy, the better the steamed buns.Crispy is made bymixing pork fat and wheat flour together.Cooking method:Crush and grind 2-3 walnuts, whisk 3 eggs, add 2 tablespoons of ginger juice, yellow wine, red sugar, and water to taste, mix well, and place in a large enamel bowl. Place the bowl in an empty pot, and put a few small pieces of tile between the pot and the enamel bowl to prevent water from leaking. Steam over low heat until the egg mixture is cooked.It is more delicate than dumplings, and more plump than wontons.Before liberation, there were four or five pancake stalls on Zhangjiadu Street, some of which also set up pancake stalls in Shanghai's City God Temple. Due to the delicious and crispy pancakes, they were highly appreciated by Shanghai customers.

History and culture

According to historical records, during the Ming Dynasty, the national hero Qi Jiguang set up a defense camp on the White Water River to fight against Japanese invaders. He required local residents to prepare some dry food, preferably in bundles, to be carried on their bodies, so they could fight and eat at the same time.Later, when the army passed through Lakehead and Longtan, the local residents thought of Zhangjiadu Street having a cake shop, so they sent people to Zhangjiadu to place orders.The Zhangjiadu Cake Shop learned about this situation and came up with a way to transform the original flat and round pancakes into those with corners and a small hole in the middle, so that they could be tied with strings after baking and prevent them from breaking.

Sky Garden Dumplings

Introduction

Sky Garden Dumplings are one of the traditional Han snacks from Zhejiang's Taishan.Food for Qingming Festival.Made with fine materials and unique craftsmanship, they are green and healthy.Every Qingming Festival, Sky Garden Dumplings are always on the menu, even though they are green in color, people don't think they are artificially colored.All are made with fresh and boiled, mashed and mixed withSticky rice flour.Sticky rice, which makes them very healthy.

History and culture

Regarding the folk custom of Sky Garden Dumplings, there is also a beautiful legend.According to legend, after the mother of the legendary figure, the mother of the hero Li Mu, was thrown into hell, Li Mu brought food to her mother, but it was snatched away by evil spirits.Seeing that his mother was starving and about to die, Li Mu was unwilling to let her, so he tried to find something to eat to save his mother's life.During the Qingming Festival, Li Mu went to the mountains to collect vegetables to feed his mother, and he found fresh and fragrant bamboo shoots, which he took home to cook with rice flour.CookedThe variety of fillings is even more diverse than dumplings and wontons. As for its shape, it is slightly flattened and resembles an ear.Green dumplingsHe gave them to his mother.The cooked green dumplings were dark green all over, which looked disgusting, and the evil spirits didn't dare to eat them, so Li Mu's mother could survive.From then on, people regarded Li Mu as a filial son.Every Qingming Festival, every family makes green dumplings, green cakes and green dumplings to offer sacrifices to ancestors.

Process

Wash and boil fresh bamboo shoots, then mash and mix with sticky rice flour, knead into green dumplings, then wrap into two fillings, sweet and salty, and shape them intoDumplings.After steaming, they can be eaten.

Ginger and walnut egg

Introduction

Ginger and walnut eggs are a delicious and nutritious snack, and also a health food with medicinal value. This traditional Han snack from Linhai, Zhejiang, was a must-have for local women in the past. Some women even ate them during their postpartum period to replenish blood and boost energy.However, now not only postpartum women, but also women can eat it, which has the functions of warming the uterus, replenishing blood, and boosting energy.It also has many other benefits, such as warming, stopping vomiting, clearing phlegm, and improving digestion.ProcessWhen cooking, grind two or three walnut kernels into a fine powder, beat three eggs, add two tablespoons of ginger juice, a small amount of sugar, and appropriate amount of yellow wine and red sugar, stir well and pour into a large enamel bowl. Place the bowl in a pot, and put a few small pieces of tile between the pot and the enamel bowl to prevent the bottom of the pot from being damaged. Cook over a small fire until the aroma comes out and the egg mixture is cooked.

(Fan Fen Yuan), is a well-known

snack in the Taizhou area of Zhejiang Province, and can also be considered

Taishan Flat Bread

Introduction

Taishan Flat Bread is a traditional Han snack from Taishan, Zhejiang. It is made from wheat flour and is a festive food for major festivals such as the Spring Festival. It is similar to northern dumplings and southern wontons, but has its own characteristics.a type of pastry, similar to Guangdong's early-morning powder, all with a translucent appearance.The skin of Fan Fen Yuan is made from mashed sweet potato mixed with fresh sweet potato, and the filling usually includes vegetables grown in Zhejiang Province such as

It is more refined than dumplings and wontons, and the fillings are more diverse. The shape is slightly flat, resembling an ear.

History and cultureA customer came to the house.The husband asked his wife to make flat bread for the customer.The wife didn't know how to make it, and suddenly remembered what her husband had said: "My pigs are so flat, like flat bread," so she kneaded the flour into the shape of a pig and put it in the soup to cook.The husband saw that his wife had made so many strange things, so he asked: "How did you do it?"The wife replied: "Didn't you say that pigs look like flat bread?"The husband saw that his wife had misunderstood, he was very angry and said: "What is your ear?"The wife still didn't understand, and said: "My ear is a flat ear, I don't know how to cook it."The husband sighed helplessly: "Ah, flat ear!"Then he asked: "How to make it?"The wife replied: "I don't know, I just kneaded the flour into a pig shape and put it in the soup."The husband was very happy and said: "Good, good!"”

The wife cooked the flat bread according to this method, and the husband was very happy.The husband ate the flat bread and said: "This is delicious!"The wife replied: "Yes, it's delicious!"The husband and wife were very happy.

The wife made more flat bread and sent it to the neighbor.Turnip Flour BallsIntroductionTurnip flour balls are a famous snack from Taizhou, Zhejiang. They are also calledBreakfast snacks and pastries.The skin is made from turnip flour mixed with tapioca starch, and the filling is usually made with local ingredients such as

Chinese cabbage,ginger,

tofu, dried bean curd, dried mushrooms, meat, shallots,

shrimp,

and dried eel. The taste is delicious, and the texture is chewy and nutritious.

The cooking method is similar to making dumplings, but the size is larger. After making the dough, you can wrap it with your hands and tie it with bamboo sticks.After steaming, they can be eaten.String PastriesIntroductionString Pastries are a traditional snack from Zhejiang. They are crispy on the outside and tender on the inside.They are made with carrots, pork blood, anddumpling wrappers.ProcessMain ingredients:Carrot strips,six pieces of dried vegetable,pork blood (6x6cm),

dumpling wrappers, salt, and sweet and sour sauce.

Process:1. Cut the pork blood into strips about 0.5 cm thick;Cut the dried vegetable into two pieces;

2. Boil water in a pot and add salt. Then put the carrot strips and dried vegetable into the boiling water and cook for about 3-5 minutes. Then rinse them with cold water and drain.

3. Take a dumpling wrapper and wrap the pork blood and dried vegetables. Then tie them together with bamboo sticks.

4. Heat the oil in a pot to about 120°C. Then put the string pastries in the hot oil and fry until the dumpling wrappers are golden brown. Then take them out and dip them in sweet and sour sauce.

(Pen Cai),(Dong Sun),(Doufu Gan),(Xiang Gu),meat floss, scallions,(Xia Mi),(Yan Xiang), etc., with a delicious taste, smooth and chewy, rich in nutrients, and long-lasting aftertaste.The making method is similar tomaking glutinous rice balls. The size is relatively large, and after wrapping, it is steamed for 15 minutes before being taken out.The surface is transparent with a slight yellow color, and the filling inside is partially visible, making people crave it.(Chuan Su Juan)Introduction, a traditional Han Chinese snack from Zhejiang Province, with crispy exterior and tender interior.Made from

carrots,

pig blood,

and meat floss.Making method:Main ingredients:，Carrot strips, 12 pieces,(Si Ji Dou), 6 pieces, 1 piece of pork blood cake (6x6cm),

dumpling wrappers, 10 pieces, 2 tablespoons of salt, and appropriate amount of sweet and spicy sauce.

Making method:

1. Cut the pork blood cake into strips about 0.5cm thick;

Cut the four-corner beans into 2 pieces;2. Bring water to a boil, add salt, then add carrot shreds and four-corner beans and blanch for 3-5 minutes, then drain and rinse with cold water;

3. Take one dumpling wrapper, wrap in pork blood cake strips and one carrot and four-corner bean, roll up and tie with water, then wrap three together and tie with bamboo strips.4. Pour about 1/3 of the oil into the pot, when the oil is hot (about 120℃), put the dumplings into the pot and fry until the dumpling wrapper turns golden, then drain and dip in sweet and spicy sauce.10 pieces, 2 teaspoons of salt, as much chili sauce as needed.

Instructions:

1. Cut the pig blood cake into strips about 0.5 cm thick;Cut the green beans into 2 pieces.

2. Bring water to a boil in a pot, add salt, then blanch carrots and green beans for about 3-5 minutes, drain and rinse with cold water, and drain again.

3. Take one piece of dumpling skin, put in pig blood cake strips and one piece of blanched carrots and green beans, roll up, wet and stick, and then roll up, three pieces together, tie with bamboo sticks.

4. Pour about 1/3 of the oil into a pot, when the oil is hot (about 120℃), put the dumpling rolls made in step 3 in, fry until the dumpling skin is golden brown, drain and dip in chili sauce.