There are many Wenzhou-style snacks. There are Dwarf muffins, Longren Wonton, Baziqiao muffins, rice noodles, Friedvermicelli, Betula horseshoe, Dengdeng cake with steep head, lard cake, horseshoe pine, white snake sesame cake, spiced cake, hawthorn cake, cheese foot sugar, lotus cake, Fushou cake, double cooking cake, Maqiao, Wenzhou pine sugar, elephant-born Sydney, pancake, jelly and Wenzhou beef baking. Under the leadership of Pan Jinxian, Secretary General of Wenzhou Cuisine Association, we specially visited Mr. Li Guancheng, the third generation descendant of Li Datong.
"The characteristics of double cooking cake are: thin, soft, tough, fragrant and sweet." Mr. Li broke off the double-cooking cake with his fingers and introduced its technology and history to us.
Put a piece of double-cooking cake in his mouth and chew it carefully. It tastes sweet and the glutinous rice is delicate, soft and tough. Don't underestimate, this small piece of cake has to go through more than a dozen processes to complete. "In one of the processes, glutinous rice and iron ore need to be fried together, so that the double-cooked cake is more fragrant." Mr. Li Lao said that it is called "white sugar double-cooked cake" because it needs glutinous rice flour and white sugar, and it is made after twice cooking.
Li Datong Tea Food Store was founded in the 14th year of Guangxu in Qing Dynasty, and its founder Li Ruiqing was a famous pastry chef in southern Zhejiang in the late Qing Dynasty. Nowadays, it operates tea cakes such as double cooking cakes, noodle tea cakes, hibiscus sugar, hollow moon, sesame seeds and so on, and has won honors such as Chinese time-honored brands, Chinese famous snacks and well-known trademarks in Wenzhou. Mr. Li Guancheng, the third generation successor, carries forward the "great spirit" and constantly innovates in taste and packaging. For many years, tourists who come to Wenzhou and Ruian to visit relatives and friends have come to Li Datong to buy cakes and distribute them to relatives and friends.
Longren Wonton
Around p>193, Chen Libiao, a native of Yueqing, managed Wonton in the urban area, paying attention to quality. The skin of Wonton was thin, the stuffing was fresh with proper alkali, and the covering materials were exquisite, including laver, shredded eggs, pork floss, dried shrimps soaked in wine and so on. The cooked wonton has a clear soup, looks like a flower, and is delicious and refreshing. Because he is very tall, he is called the Longren Wonton. (
Moreover, a few decades ago, some people braved the cold at night and came out to sell wonton. Passers-by were hungry and wanted to warm themselves up (wonton was also cheap), so they sat down and tasted it. In this way, ten spread a hundred, a hundred spread a thousand, and the long-term wonton became famous. Time flies, and few people are selling in the street now. Only in Ryan and other places is there such a custom. Now, "Longren Wonton" has laid a foundation in Wenzhou, created a brand and opened several branches!
Yongqiang Mud Garlic Cake: People who have eaten it don't say anything bad, but the good thing is that the soil has its own characteristics. Mud garlic is a kind of mollusk that is produced on the beach, and its appearance is ugly. Mud garlic is the name of local fishermen. It's really difficult to tell the shape of mud garlic. Anyway, people at the seaside may have seen it. By the way, it's like a fat earthworm. Mud garlic Mud garlic, as the name implies, is covered with mud, and it needs to be pounded and trampled hard before it can be washed clean. Let's put it this way, a catty of live mud garlic can also wash back one or two clean things, and it is conceivable how much mud it has. It's annoying, but it's so fresh that people don't know what it tastes like. Stir it with glutinous rice cake, it's tender and delicious, and it slides down the throat into the stomach without chewing. When you taste it again, it's only full of delicious flavor.
*** Hairy sweet potato powder in Dongtou: Up to today, I have never eaten such a wonderful snack that combines seafood and native products like hairy sweet potato powder in Dongtou. The yam balls and hairtail are so different, but they are so beautifully blended together. The simplicity of yam and the vitality of kelp fish blend together and complement each other, just like the strange date of ice and fire, which makes ordinary things have unique charm.
Dengzhan Cake
It is said that in the Guangxu period of Qing Dynasty, there were two brothers named Chen in Wenzhou, who made and sold a dim sum shaped like a lamp at Doumentou Road Pavilion in the east gate of the city. It was named "Dengzhan Cake" because of its unique flavor and instant fame. Now, the famous "Dawang" and "Flat-headed" lamp cakes in Wenzhou are the most expensive ones with abalone as stuffing, and the most common one is stuffed with shredded radish. I saw that the master first spread a layer of pulp in a big spoon, filled the spoon with shredded radish, and then covered it with a layer of pulp. I heard from the master that the paste should be just right, and it should look very thin, but it obviously overflows the spoon but can't flow down. When this is done, put the spoon under the boiling oil, and the fragrance will come out with a sound of "click". Just listening to the sound makes people drool, not to mention the aroma; After the dengzhan cake is fried in oil to a certain extent, it needs to be turned over. Lift the spoon, tremble a few times, shake off the oil, and then suddenly lift it, and the lamp cake will turn around in mid-air and then fall back into the spoon firmly. Such a high-level lamp cake has a natural and extraordinary taste, and the skin is crisp and sweet, while the meat is refreshing.
lard cake
This is actually a glutinous rice ball. Spread it into a thin layer, fry it in lard until the skin is slightly crisp, and then eat it. Sprinkle some white sugar when eating, and then wrap it in zongzi leaves. The lard cake is simple and quaint, and is loved by Wenzhou people from generation to generation. It is not like other snacks in Wenzhou, but scattered in simple and quaint alleys.
Nanxi wheat cake
In fact, this kind of food is more common. Mix the flour, put plum vegetables and fat pork in it, wrap it, roll it into thin pieces and bake it in the oven. But nanxi river's "Aunt Wang's Wheat Cake" in Yongjia, Wenzhou will never let you forget it. The master who makes wheat cakes told me that the thickness of the skin, the baking time and the cooking time are very particular when making dough, stuffing and wrapping. It is this step of meticulous work that will lead to a delicate and delicious wheat cake.
Fish balls soup, knocking fish soup
As a coastal city, Wenzhou naturally has fish products in its snacks, and fish balls and knocking fish can be said to be the most widely known. The fish balls in Wenzhou are not original. They are mainly made of fish or eel meat, cut into thin strips, salted with wine, monosodium glutamate for a while, kneaded thoroughly with hands, then picked with fingers into boiling water and cooked when floating. When eating, scoop the original soup into a small bowl, add rice vinegar, monosodium glutamate, pepper and chopped green onion, carefully scoop up a spoonful and send it to your mouth. When you chew hard, you will find that this "fish ball" is quite strong and elastic. There are many fish ball shops and stalls in the streets of Wenzhou. In December, 1998, the fish balls in Wenzhou Restaurant were recognized as "Chinese famous snacks" together with Maxin Tangyuan, a dumpling shop in front of the county.
Knocking fish soup can also be said to be a famous dish in Wenzhou. It is also a fish with bones and flour removed, but it should be knocked very thin. When eating, cut it into strips, then cook it with three shreds (that is, shredded radish and the like), add vinegar and pepper. It's not only fresh to eat, because it's beaten repeatedly, so it's particularly strong. This dish should not be found anywhere else, so if you have the opportunity to go to Wenzhou, you must try this famous dish.
white snake sesame seed cake
also known as scallion oil smoked crisp sesame seed cake. Legend has it that the creator of this cake is a woman who likes to wear white clothes, so it is called white snake sesame seed cake. White snake sesame seed cake is kneaded into crisp noodles with 8.5 kg lard per 5 kg flour; The stuffing is also very particular. Cut the pork fat into strips, marinate with salt for 3 days, and dice. Dice sweet pickles; Soak the shrimps in wine and cut into powder. Add sesame oil and mix well. Add cooked lard to flour and water, press it into a round skin, wrap it in bacon, sweet pickles, dried shrimps, onions, etc., and wrap it into a cake green body. Brush the cake surface with caramel water and sprinkle sesame seeds. When the temperature of the oven is raised to about 2℃, stick the biscuit green body on the oven wall, bake until the cake is light yellow, seal the oven mouth, and then braise and bake for about 5 minutes. The baked cake is light yellow in color, crisp at the entrance, crisp and fragrant.
Tangyuan in front of the county:
The famous Tangyuan in front of the county in Wenzhou, formerly known as Zhengdeda Tangtuan, began in the 27th year of Guangxu in Qing Dynasty (191), and has been handed down for a long time. The dumplings are white and crystal clear, smooth and delicious, the soup is fragrant and fragrant, and it melts at the entrance. I remember when I was studying in Wenzhou, I often skipped classes and sneaked to the front of the county to eat dumplings. I still can't help but feel warm when I think of it. People in Wenzhou regard eating dumplings as auspicious and have always had the custom of treating customers with dumplings. When young people in urban areas are engaged, they should give dumplings coupons to their relatives and friends to show their affinity and happiness. Overseas Chinese return to China and regard eating dumplings as their hometown. The dumplings in front of the county are made of fine glutinous rice, which is cooked without breaking, and has a delicate taste and a unique reputation. Maxin dumplings are sweet and delicious, and the mashed dumplings are mellow and refreshing. When the entrance of fresh meat dumplings is bitten open, there is a fragrant juice flowing out, which is extremely delicious. These three varieties are the most popular. In December, 1998, the Ministry of Internal Trade held the first "Chinese Famous Snacks" recognition activity in Hangzhou, and Maxin Tangyuan in Xianqian Tangyuan Store was recognized as "Chinese Famous Snacks".
horseshoe pine
was first born in the white elephant place in Yueqing during the Yongzheng period of Qing Dynasty, and was named after its horseshoe shape. It uses flour and brown sugar as skin, and is filled with sugar heart, diced bacon, shredded red melon, cooked sesame powder and osmanthus. The edge is inclined, and the mouth is opened with five knives. The sugar core is exposed by hand, stuck on the inner wall of the 2-degree high-temperature charcoal furnace barrel, and baked with open fire, which has the characteristics of crisp skin and soft heart.
Maqiao
, formerly known as Qiaoshi, originated from the custom of folk women begging for Qiao from Vega on the seventh day of the seventh lunar month. Maqiao is made of high-quality flour, sucrose, lard, salt, soda and other raw materials, which are prepared into a tongue shape, sprinkled with sesame seeds and baked.
Pancakes
Wenzhou people have the custom of eating pancakes during the Dragon Boat Festival. It is difficult to make pancakes. First of all, the ratio of flour to water should be appropriate. After mixing well, hold it in your hand and hang it. Drag the batter gently to the iron frying pan for a circle, and then bake a piece of dough with a diameter of about 21 cm and as thin as silk. Place the dough on a flat plate, add the stuffing fried with shredded pork, shredded mushroom, mung bean teeth, shredded egg, shredded eel and leek, roll it into a cylindrical shape, dip the original stuffing in fresh brine and eat jelly
Take the fat of yellow croaker glue or other fish as raw materials, add water (5 g of thousand fish glue and 25 g of water), boil, dissolve and cool. When eating, cut into small grains with a knife and season with soy sauce, monosodium glutamate, rice vinegar, sesame oil and pepper. The taste is cool and smooth.
oil eggs
glutinous rice flour balls filled with hemp heart or bean paste, dipped in white sesame seeds, and then fried, are old yellow when cooked. It is shaped like a duck egg but slightly longer and hollow, so it is called an oil egg; Fresh pork and mushrooms are also used as stuffing, which is shaped like a round table tennis ball and slightly larger, and is called hemp ball. Li Datong, a century-old shop in Ruian, started out as an oil egg and fried dough sticks.
because of the long stewing time, the beef and tendons of the cattle bones are crisp and rotten, and the aroma overflows the cheeks. It is said that the meat on the side of the bones is particularly fragrant. This whole set of scalper bones is fragrant and has a strong taste because of its unique ingredients. The beef bone soup tastes good in nutrition, especially the steak tastes pure, crisp but not greasy. In 1998, Xie Bingjun and Xie Bingguo put up the signboard of "Pingyang Cattle Bone" in Aojiang Town, specializing in all kinds of snacks made from cattle. Many customers come here because of their authentic taste. For example, "Pingyang Cattle Bone" is truly a household name today and has become a special snack in Wenzhou.
fish cake
Wenzhou fish cake was famous as early as the 1th year of the Republic of China (1921). At that time, Zhou Ashi, a native of Yongqiangsha Village, monopolized fish cakes. The main raw materials are tofu, mountain flour and fat, which are made into long strips, steamed in a steamer and then fried in an oil pan. People call it "fish cake". Now, the method of making fish cakes has been further improved. When making fish cakes, firstly, fish such as yellow croaker and hairtail, which are less prickly and fleshy, are scraped into minced meat, added with wine, mixed with human tofu, mashed vegetables, onions, ginger and sweet potato powder and kneaded into dough, and then made into cakes, or put them in a steamer, or fried in an oil pan until brown, and then stewed in a pan. They can be eaten alone, cut into pieces and boiled, or shredded and stir-fried with seasoning.
raw crab
raw crab is a general term. Generally, it is the swimming crab in Oujiang River. After finely chopping and decomposing, it is soaked in vinegar, soy sauce and yellow wine or supplemented with other secret raw materials. The soaking time is about half an hour to an hour, so the surface taste of raw crab is sour, sweet, sauced and fresh. When it is dipped in mustard, it becomes fresh and spicy. In my opinion, raw crab is one of the freshest dishes in Ou cuisine. Under the immersion of secret seasoning, raw crab meat really tastes sharp and fresh. The only way is the Yongning River, where Longquan Stream flows eastward and flows through the steep mountainous areas of Yandang Mountain in the north and south. Along the river, there are many trees and bamboo, clear springs and shallow streams, deep valleys and clouds, and stone stands are popular. Crabs are born on this river, and crabs are born in Ou River.
Meretrix meretrix
is a traditional cultured shellfish. Meretrix meretrix from Mei Tian, Ningde is famous at home and abroad for its full grains and low sand content. Fuan Xiwei is the production base of clam seedlings, and Xiapu Yantian clam is also famous for a long time. Wenzhou's output is also very objective, but you must make it clear when ordering this dish for friends from other places, otherwise it will be embarrassing ... You often come out with a foreign accent and shout, "The waiter called your manager, and this clam still has blood, so how can you eat it without burning it?" It's really shocking ...
Wenzhou sorghum meat
It is said that it was created in Guangjin sample preserved meat shop in Hengjing Lane, Wenzhou in the Qing Dynasty. Slice pork breast and mix with sugar, monosodium glutamate, soy sauce, Shaoxing wine and refined salt. After spreading and drying, it is made. Round, translucent, with uniform thickness, crisp and delicious. The characteristics of being tireless in eating
Qingming Cake
Before Tomb-Sweeping Day, every family in urban and rural areas in Wenzhou ground glutinous rice flour to make cakes, which were filled with pork, shredded bamboo shoots and the like, or embedded with sweet sugar, commonly known as Qingming Cake. In mountainous areas, Qingming grass is used as cakes. Qingming grass, namely cotton vegetables, is also called "rice vegetables". The scientific name is "mouse grass", which is an annual plant. In the Qingming season, white capillary leaves will sprout. People pick the top of the leaves, wash and mash them, and mix them with glutinous rice flour. Fresh bamboo shoots, mustard greens and diced meat are used as stuffing to make cakes and steam them. Some people collect wild vegetables or grass from the field, such as cabbage, Malantou, ramie tender brain, etc., cook and dry them first, grind them into cakes, make cakes with rice flour or flour, wrap them with two fragrant leaves, and then steam them in a rice cooker or steamer, which is commonly known as "Artemisia cake". In Taishun, on the first day, steamed bread with cotton leaves or Artemisia scoparia and rice flour filled with sugar is called "steaming". Cotton vegetables are tough in color, not only delicious, but also warm the stomach after being stored for a long time. On Qingming Day, there is no fire, and cold food is the thing to eat. This is the legacy of taking cold food in memory of mesons pushing and burning Mianshan in ancient times. Now Yueqing Chengguan, every time around Qingming Festival, there are Qingming cakes on the street, which are delicious!
Pingyang Friedvermicelli
One of the snacks in Wenzhou stalls, mostly coarse dried powder is found in Friedvermicelli, and Pingyang fine dried powder is basically used as multi-dried powder. When frying, different ingredients are added, and the taste is different.
Duck tongue
The longer you eat it in Wenzhou, the more important it is. Without it, there is no table. It turns out that Wenzhou is also a water city, with a mighty Oujiang River flowing into the East China Sea and countless small rivers. It is said that in the early years, Wenzhou City was like Venice, and the main street of the city was the river, which was a river with flowing water. It was only in the second half of last century that Xinhe River and Cicada River were revolutionized, and it became the main avenue in the city, still named Xinhe Avenue and Cicada Avenue. Today, in Yongchangbao, the river faces the street, or the street faces the river, the scenery is still there, which can be seen in miniature. Wenzhou in Shuicheng should have a large group of ducks living, but I don't say it is a paradise for ducks. However, I have never seen duck noodles, but I have seen several swimming muscovy ducks in nanxi river. But it's also true that the duck is a recluse in the Jianghu, and he likes Lu Dang and Shui Ze.
midges
In Ou cuisine, midges are mostly steamed. After steaming, midges have a crab-yellow back shell, which is reddish, and there is a lot of meat in the pincers, such as Baiji.