[Dajing Echeveria Paste] Made from wild Echeveria seeds, it is cool and refreshing, and is a thin frozen cold drink. People in Dajing Mountain in Yueqing have the habit of going up the mountain to pick Echeveria seeds every summer. In the early 1990s, hundreds of people from Dajing brought Echeveria seeds to Beijing every year and opened Echeveria paste cold drink stalls on the streets of Beijing, and the business was good.
[Dajingdong Rice Candy] Cook and dry the white glutinous rice, the grains are crystal clear, pop it into rice crackers, add syrup made from sugar, caramel and lard to make the shape, sprinkle with sweet-scented osmanthus, and let cool slightly Cut into small long cubes. Sweet and crunchy, it is suitable for all ages. Because the glutinous rice cooked and dried is mostly chosen in winter when the sunshine is not strong and the climate is dry, it is called "winter rice candy".
[Hawthorn Cake] Take hawthorn juice, mix it with sugar and agar, freeze it into plates, and cut it into prisms or flat cubes for sale. Its taste is sweet and slightly sour, and it has the therapeutic value of eliminating accumulation, resolving stagnation and removing blood stasis. Wenzhou is most famous for its Wuwei and Laodian’s hawthorn cakes. In order to ensure freshness, each batch of products is sold out in one or two days.
[Wujia Pi Medicinal Wine] The Wujia Pi Medicinal Wine made by Wuweihe Laodian is made from high-quality sorghum wine, prepared according to ancient prescriptions, and added with rock sugar. The wine has a mellow taste and a pleasant medicinal aroma. It is comparable to Zhejiang Yandongguan Wujia Pi medicinal wine.
[Five Flavors and Yusheng] Yusheng is white sandalwood. White sandalwood, also known as small white belt, is a slender and flat fish. Wuweihe Laodian has a history of 60-70 years in making Yusheng. The shop uses a unique traditional recipe, using fresh leucorrhea as thin as flat noodles, which is marinated in a certain proportion with glutinous rice porridge, Huangyu shredded radish, red glutinous rice, salt, sugar, MSG, rice vinegar, etc. It is generally pickled during the spring flood period, sealed, unsealed in the dog days of the following year, and sold in bottles. Many overseas Chinese from Wenzhou and compatriots from Hong Kong, Macao and Taiwan who return to their hometown to visit relatives often take a few bottles back with them as they regard it as a rare flavor of their hometown.
[Wumeixiang Cake] Also known as Five-Colored Fragrant Cake, it is a traditional snack in Wenzhou City and was created in the late 1960s. It is made of glutinous rice flour and refined white sugar as the main ingredients, which are shaped into cake plates and then steamed. There are five strips in a pack, with different colors. The red one is filled with osmanthus essence, the yellow one is filled with banana essence, the white one is filled with five spices (cloves, star anise, cumin, orange peel, peppercorns), and the black one is wrapped with black sesame powder. Each has its own flavor and is suitable for all ages. The Wuweixiang cake produced by Wenzhou Wuweihe Food Factory and Xianqian Food Factory has been rated as the best Wenzhou product and a high-quality product in Zhejiang Province.
[Five-spice pickled duck eggs] This new rice dish has been added to the dining tables of ordinary people in Wenzhou. The formula and preparation method are: 120 grams of cinnamon, 70 grams each of fennel and chili powder, 100 grams of licorice, 50 grams of pepper, 750 grams of salt, add 1.5 kg of water, boil for about an hour, cool and discard the residue, add 1.5 kg of yellow mud. kg, 50 grams of salt, stir evenly, take 100 washed and dried duck eggs, dip them in sticky material, put them in a small jar, and seal. Generally, it can be cooked after being marinated for 30 days.
[Changren Wonton] As early as the Song Dynasty, our country had the habit of eating wontons during the winter solstice. It is said that wealthy families were so extravagant that a bowl of wontons had more than ten flavors with different fillings, which was called "hundred-flavor wontons." 1930s. There was a man named Chen Libiao in Yueqing who hawked wontons along the streets in Wenzhou City and later set up a shop in Yufeng Bridge. The wonton skin is as thin as paper, filled with fresh meat, and shaped like clouds. The top ingredients include seaweed, egg shreds, meat floss, dried shrimps, and a clear and delicious soup, which is highly praised by customers.
[Wencheng Ramen] has a history of hundreds of years. The preparation method is: pour the white flour into a basin or wooden board, slowly add water, mix well, and then knead repeatedly with both hands until it forms a sticky dough. Cut into 1 cm wide and cover with a damp towel to prevent drying. After about 15 to 20 minutes, lift both ends of it with both hands and shake it while pulling it to extend it as desired. Some people stretch it until it is nearly one meter long, then merge it and thin it again until it is like cotton yarn, throw it into the boiling soup, boil it for a while and it will be cooked, pick it up and add seasonings and accessories, and then it can be eaten.
[Wencheng Fa Cai], also called "Cai Xin", is a traditional home-cooked dish. Wash the mustard greens and dry them in the sun until they are soft, cut them into fine pieces and spread them in the sun until no water seeps out when you pinch them with your hands. Add 3% to 4% salt and knead them evenly. Put them in a small-mouthed jar and press them tightly. Seal them tightly and place them upside down in a cool and clean place. They can be stored for 3 days. Does not deteriorate over the years. Its taste is sweet, sour, and fragrant.
[Horseshoe pine] was first produced in Baixiang, Yueqing County, Wenzhou during the Yongzheng period of the Qing Dynasty. It is named after its shape like a horseshoe. It is made of flour and brown sugar and filled with sugar center, bacon cubes, shredded red melon, cooked sesame powder and osmanthus. The sides are slanted, and there are five openings. Press down with your hands to expose the candy center, stick it to the inner wall of the charcoal stove barrel at a high temperature of 200°C, and bake it with an open flame. It has the characteristics of crispy skin and soft heart.
[White Snake Shaobing] In the late Guangxu period of the Qing Dynasty, there was a Shaobing shop opened by Zhang on the right side of the bell tower of Futoumen in Wenzhou City.
The "Scallion Oil Heavy Crispy Shaobing" is made by adding 8.5 kilograms of lard to every 50 kilograms of flour to knead it into crispy noodles; the filling is made of salted pork fat cubes, wine-soaked shrimps, sweet pickled melon grains, shredded Beijing winter vegetables, and chopped green onions. , mix with sesame oil. After forming, it is baked with charcoal. The baked biscuits are light yellow and crispy. Because the female shop owner likes to wear white clothes, she is known as the "White Lady" in "The Legend of White Snake", and the sesame cakes she makes are also named after her.
[Baixiang Fragrant Cake] Gongjiu brand fragrant cake was created by Gongjiu Nanbei Goods Company in Baixiang Town, Yueqing County. It has a history of more than 50 years. It uses glutinous rice flour as the main ingredient, sesame, marshmallow, and citrus cake as auxiliary ingredients. It is steamed and cooked. It is characterized by its white color, sweet taste, softness and crispness.
[Gift Cake] The large gift cakes in Wenzhou strive to cater to different levels of preferences in terms of plastic arts and pattern design. Children's birthday cakes are usually topped with cream and vivid images such as Donald Duck, Mickey Mouse, and Twelve Living Coasts; birthday cakes for the elderly may have up to nine layers, with different auspicious patterns on each layer, and a rice sculpture in the center of the highest layer. The old longevity star has gorgeous colors and beautiful appearance.
[Siqian Wonton] Yongqiang Siqian Street Wonton was founded in the Daoguang period of the Qing Dynasty. The wonton skins are made from white flour and are as thin as cicada wings; the fillings are made from lean pork hind legs slaughtered on the same day. The owner of the shop has set strict rules for himself, only one bowl of wontons per pot of soup, no matter how good the business is, there will be no exception. Condiments include shredded eggs, seaweed, minced meat, chopped green onions, etc.
[Laojiuhan] Wenzhou's famous specialty wine is famous both at home and abroad for its steamed high-quality yellow rice wine. It was listed as a tribute in the late Qing Dynasty. The alcohol content of old wine is 64 degrees, the ester content is about 0.3%, and the wine output is only 1%. That is, 100 kilograms of high-quality rice wine only distills about 1 kilogram of wine. The quality is clear and mellow, and the fragrance lingers on the teeth and cheeks after drinking. It has good effects on promoting blood circulation, clearing the heart and dispelling heat. Laojiuhan produced by Wenzhou Winery won the silver medal at the National Food Expo in 1989.
[Zhijiao Candy] Late glutinous rice is cooked and sun-dried, mixed with sand and popped into popcorn, sieved, then added with syrup made from sugar and caramel, cooked sesame seeds, cooked peanut kernels, osmanthus, ginger, pork Oil, shape and cut into long cubes. Its characteristic is that it has many flavors. In the old days, there were also special salted sesame candies to celebrate the New Year. The ingredients and preparation method are basically the same as the sweet ones, except that sugar is not used and dried shrimps (chopped), chopped green onions and refined salt are added, giving it a unique flavor.
[Dengzhan Cake] In the late Guangxu period of the Qing Dynasty, two brothers, Chen Damu and Chen Suimu, who were from Wenzhou, set up a fried dengzhan cake stall at Doumen, Dongmen. The filling is pork leg and Huangyu shredded radish, the outer layer is mixed with new soybeans and rice flour paste, and fried with fresh lard. Because the cake is like a lamp, it is named. This product has a crispy outer skin, soft round edges, and a refreshing filling with a unique flavor.
[Hibiscus Candy] was originally a famous snack of the Manchu people. It was improved by Wenzhou pastry chefs and became a Wenzhou specialty food. It is made of white flour and eggs, pressed into a uniform and thin pastry, fried in lard into hibiscus flower slices, then solidified with caramel syrup, sprinkled with sweet-scented osmanthus, cut into pieces and put on the market. The finished product has overlapping petals, clear layers, wheat-yellow color, delicate and bright color, and is very popular.
[Li Datong Double-Cooked Cake] Created by Li Ruiqing, a famous pastry chef from Ruian, during the Guangxu period of the Qing Dynasty, it has a history of more than 100 years. It is made by mixing glutinous rice flour with white sugar or brown sugar, sifting evenly, sprinkling with sweet-scented osmanthus, shaping and cutting into pieces, and cooking twice. Its characteristics are: thin, soft, tough, fragrant, sweet, suitable for all ages, and is a famous tea snack in Wenzhou City.
[Yangmei wine] Yongjia is rich in bayberry, commonly known as "Nanxi plum", with an annual output of more than 10,000 tons. In addition to supplying the market, it is also mixed with liquor to make "yangmei wine" and sold to domestic and foreign markets. Bayberry wine is sweet but sour, has a pleasant taste, can resist the heat, and is a good summer wine.
[Xianqian Tangyuan] Xianqian Tangyuan has always been famous. There used to be more than 10 varieties, but now they only make the most popular hemp heart glutinous rice balls, lesha glutinous rice balls and fresh meat glutinous rice balls. The filling of Sesame Rice Balls is made from cooked sesame seeds, powdered sugar, and pork suet; the filling of Lesha Rice Balls is made from soy flour, banana extract, and white sugar; the filling of Fresh Meat Rice Balls is minced minced hind legs of freshly slaughtered pigs. It is a custom in Wenzhou to give out county glutinous rice dumpling coupons and wedding candies to relatives and friends when getting engaged.
[You egg] Glutinous rice flour dough, stuffed with hemp hearts or bean paste, dipped in white sesame seeds, fried, and turns yellow when cooked. They are shaped like duck eggs, slightly longer and hollow, and are called oil eggs; they are also stuffed with fresh pork and mushrooms, and are round like ping pong balls and slightly larger, called sesame balls. Li Datong, a century-old restaurant in Ruian, started out by making fried eggs and fried dough sticks.
[Hongqiao Mung Bean Cake] Hongqiao Mung Bean Cake was founded in Hongqiao Town, Yueqing County during the Tongzhi period of the Qing Dynasty. It was officially opened in the middle of Guangxu period. The store was named "Cai Risheng Nanhuo Cake and Candle Store".
Mung bean cake is made from mung bean flour, fried glutinous rice flour, sugar, lard, tea oil, etc. in proportion. Soft texture, clear taste, sweet and delicious.
[Lotus Pastry] Add cooked lard to flour, roll into water-oil pastry and dry pastry respectively, open into multi-layered pastry, wrap with bean paste filling, and make into a ball shape. Use a knife to carve the top into six large petals, heat the oil in a pan over low heat and fry until the petals are mature and open. The finished puff pastry layer turns out like lotus petals, crispy and sweet.
[Qiancang Early Broad Bean] Produced in Qiancang, Pingyang, it is characterized by its early season and freshness. When President Nixon visited China in 1972, it was specially sent to Beijing as a state banquet delicacy. Therefore it became famous overseas.
[Gel] Use yellow isinglass or the fat of other fish as raw material, add water (50 grams of dried isinglass plus 2500 grams of water), boil, dissolve and then cool. When eating, cut it into small pieces with a knife and season with soy sauce, monosodium glutamate, rice vinegar, sesame oil, pepper, etc. It has a cool, smooth taste and has a hangover-relieving effect.
[Huang Tan Tang] is made of refined glutinous rice as raw material, fermented with malt, and added with sesame, peppermint oil, and raw nuts as seasonings to make crispy sugar shreds, hard candy bars, and various Style sugar cakes, sweet and delicious. This is the traditional folk food processing industry of Huangtan. It was very prosperous in the Ming and Qing Dynasties and was sold in southern Zhejiang and northern Fujian. It has a good reputation.
[Pancai Sauce] Wenzhou's famous dish dish, washed and cut with a diagonal knife on both sides, marinated in soy sauce and black bean paste. It is also salted and can be eaten in two days. Add sugar, MSG and sesame oil when eating.
[Maqiao] formerly known as Qiaoshi, originated from the custom of folk women "begging for skill" from Vega on the seventh day of the seventh lunar month. Ma Qiao is made from high-quality flour, cane sugar, lard, salt, soda and other raw and auxiliary ingredients, which are modulated into a tongue shape, sprinkled with sesame seeds, and baked. The Maqiao produced by Wenzhou Bakery Factory won the Zhejiang Province Commercial Traditional Best Product Award in 1983.
[Wenzhou Beef Baked Slices] was founded in Fu Lu Shou Candy Shop on Wuma Street in the city in 1936. It was originally made by a Guangdong master and was sold for the first time to a large number of people. Demand exceeds supply. Since then, many beef roasting workshops have been opened in Wenzhou. After many innovations in production techniques and ingredients, the employees of Wenzhou Food Company have made baked beef slices with Wenzhou characteristics, which sell well at home and abroad. In 1982, it was rated as the best product in Zhejiang Province.
[Wenzhou Pork Floss] Lean pork with bones added with high-grade soy sauce, sugar and salt. It is made through five processes of raw material sorting, stewing, embryo blasting, frying and fluffing. The finished product is light yellow, fluffy, with slender and loose fibers, delicious and nutritious. In 1956, at the nine-province food exchange conference held in Shanghai, Wenzhou meat floss won the first place in the overall score.
[Wenzhou Zhuangyuan Red] This wine has a history of more than 800 years and was once out of stock after liberation. In the autumn of 1988, Wenzhou Winery resumed production according to the secret recipe. The wine has a mellow taste, bright red color, and is very popular. It has been exported to Japan, France, Spain, Singapore, Malaysia, the United States and other countries and Hong Kong.
[Wenzhou Sorghum Pork] It is said that it was created in the Guangjin Cured Meat Shop in Hengjing Lane, Wenzhou in the Qing Dynasty. Cut the pork breast into thin slices and mix with sugar, monosodium glutamate, soy sauce, Shaoxing wine and refined salt. It is made by spreading and drying. It is round, translucent, uniform in thickness, crispy and delicious. The characteristic of never getting tired of eating.
[Wenzhou sweetened condensed milk] Wenzhou sweetened condensed milk is the first product in my country. Its quality and output are second to none in the country. Baihao Condensed Milk Factory, founded by Wu Baiheng, a well-known Wenzhou industrialist, has a production history of more than 60 years. Wu's trademark was "White Mouth Captured Eagle", implying that he would defeat the Eagle Brand Condensed Milk of the British-owned Yingrui Condensed Milk Company, which monopolized my country's condensed milk market at that time. Qindiao brand condensed milk has won the gold medal at the China Domestic Products Exhibition and the special prize at the West Lake Expo. In 1958, the factory was divided into two. The Ruian part was called "Ruian Baihao Condensed Milk Factory", which produced Qindiao brand sweetened condensed milk, and the Wenzhou part was called "Wenzhou Dairy Factory", which produced Jiangxin brand sweetened condensed milk. In the early 1980s, the daily output of the two factories was nearly 60,000 kilograms, and the quality of condensed milk continued to improve, winning many awards nationwide and in the province. These two dairy factories are now the designated manufacturers for exporting condensed milk to Weijia. Produces Panda brand sweetened condensed milk for export, and its products are exported to countries in Asia and Africa. And re-exported to other countries through Hong Kong.
[Nanxi Wheat Cake] Nanxi Wheat Cake was originally produced in Shatou, Yongjia. Shatou has always been a docking station for tourists to rest and wait for the tide. The wheat cakes here have a unique flavor, and travelers often prepare them as dry food. The original ingredients of a wheat cake are: half a pound of wheat flour, one egg, one tablespoon of vegetable oil, stir and knead thoroughly, form a concave shape, and embed pickles, fresh meat, cooked shrimps, and MSG. After wrapping, beat it into an oblate shape with a wooden mallet, place it on a flat-bottomed iron frying pan until both sides are white, and then transfer it to the oven to bake until hard.
It's crunchy and fragrant, and it's a delicacy.
[Dwarf Pancake] In the late period of the Anti-Japanese War, Wenzhou native Gu Jinfang set up a stall at the entrance of Wuma Street in the city to make pancakes. He was famous for his exquisite materials and exquisite production. People call the cake "dwarf cake" because of the short stature of the rice. This snack is made from pure glutinous rice from that year, ground into fine powder with water, and mixed with diced pork hip fat, sweet-scented osmanthus and white sugar. Cooked and cut into pieces, cooked and sold now. Its characteristics are soft and glutinous, sweet and salty, fragrant and delicious, so customers come one after another.
[Xincheng Dried Tofu] The dried tofu produced by Ruian Xincheng Gengchun Sauce Garden is famous for its delicious taste and aftertaste. It uses new beans of the year, which are soaked, ground, filtered, boiled, frozen, squeezed, and cut into pieces. It is made with double vats of soy sauce and spices, and is placed in a ventilated place to dry before being put on the market. Whenever the bus stops at Ruian Xincheng, Tangxia and other stops, there are many hawkers carrying baskets along the bus window selling goods, and buyers are enthusiastic.
[Fushou Cake] Fry and grind pure glutinous rice into powder, add sugar, caramel sugar, osmanthus and essence. After mixing well, use a mold to press it into butterflies, rings, Baizi, Fu, Lu, Shou, etc. The words "hi", with red and white colors in between, are used as mascots for weddings and festive gifts.
[Pancakes] Wenzhou people have the custom of eating pancakes during the Dragon Boat Festival. Making pancakes is difficult. First, the proportion of flour and water must be appropriate. After mixing well, hold it in your hand without dropping it. Gently drag the batter into the iron frying pan and bake it into a pancake with a diameter of about 21 cm. , a piece of dough as thin as silk. Place the dough sheet on a flat plate, add stuffing made from shredded pork, shredded mushrooms, mung bean teeth, shredded eggs, shredded eel and stir-fried leeks, roll it into a cylindrical shape, and dip it into the fresh filling to eat.