2021 for the promotion of "Poetry and painting of zhejiang - hundred counties and thousands of bowls" construction wenzhou will hold "hundred counties and thousands of bowls - ou dishes ten series of dishes" selection activities, these food see people dazzled, mouth-watering, take a look at what were elected! Delicious dishes it!
In order to promote the "Poetry and Painting of Zhejiang - hundred counties and thousands of bowls" construction, sponsored by the Wenzhou City Culture, Radio and Television Tourism Bureau, Wenzhou City Hotel Catering and Culinary Industry Association hosted the 2021 "hundred counties and thousands of bowls of Ou dishes ten series of dishes" selection activities, by the counties ( City, district) pre-selection declaration and on-site expert selection, selected 2021 "ou dish ten famous hot dishes" "ou dish ten famous cold dishes" "ou dish ten famous snacks" "Ou cuisine top ten famous point" and "Ou cuisine top ten fashion dishes".
Ou ten famous hot dishes01, three silk knock fish
Wenzhou folk traditional delicacies, according to legend has more than a hundred years of history. Until today, every New Year's festival, family and friends get together, often to knock fish hospitality guests. The right proportion of materials, uniform thickness, thin as a cicada wing is the charm of this dish. With chicken breast, ham, mushroom "three silk" plus soup, knocking fish cooked "three silk knocking fish" is one of the famous dishes in ou cuisine, soup clear taste mellow, tender and smooth, color and lustre harmony, thin as a cicada wing knocking fish slices were translucent, the mouth of the tooth feeling makes people recall
02, yellowtail with scallion oil
"No yellowtail is not a feast". For Wenzhou people, yellowtail is an indispensable dish for any banquet. Fresh yellowtail is steamed in a pot and then the sauce is made with soy sauce, sugar and cooking wine. The fish is covered with chopped green onion and shredded ginger. It is then topped with hot oil. This dish is tender and fragrant fish and scallion, lightly seasoned, with prominent native flavors.
03, hibiscus _ midge
_ midge, is the green crab Wenzhou dialect called. Fresh _ midge as the main material, eggs as a supplementary material, plus soup, wine, salt, monosodium glutamate, cooked lard and other seasonings. The shape of this dish is complete, the crab shell color red oil moist, crab meat white and tender, lined with yellow eggs, each other, color and taste are good.
04, dendrobium burn old duck
Yueqing City, Yandang, Dajing mountainous areas of the special geographic environment is very suitable for dendrobium growth, dendrobium cold taste sweet, it is good for the stomach to generate fluids, nourish yin and clear the efficacy of the heat, the duck meat is more cool to reduce dryness, but rich in nutrients, suitable for the "cool supplementation", combining the two of dendrobium stewed duck is a kind of therapeutic soup, soup clear water, water, water, water, water, water, water, water. A kind of therapeutic soup, soup is clear but not light, tonic but not dry, with blood nourishing gas, nourishing yin and clearing heat, regulating body functions, enhance the body's immune system effect.
05, net tide jumping fish
Jumping fish, also known as the bullet coated fish, tender meat, nutritious; net tide, also known as Wangchao, tender taste. Seemingly homely firing, there are small techniques, this net tide in the cooking process to be repeatedly wrestled on the marble to burn out will be crispy.
06, Yongjia field fish
Yongjia County, a long history of rice paddy fish farming, according to Nanxi folklore: the Three Kingdoms Sun Quan ruled the Jiangdong, Yongjia's forefathers began to raise field fish. This shows that Yongjia has a history of more than 1,700 years of raising fish. The meat of Yongjia field fish is tender and delicious, rich in nutrients, and the fish scales are very soft and chewy, without fishy odor, and the preservation of fish scales is also a characteristic of the dishes using field fish as ingredients. In addition, field fish is one of the medicinal fish, which can diuretic and reduce swelling.
07, Bowen pig's feet
Pig's feet are rich in nutrients and delicious flavor. It is not only a common dish, but also a good tonic. Flat in nature, sweet and salty in flavor; it has the functions of calcium supplement, beauty, skin care, tendon, tonic weakness, fill the kidney essence, and strengthen the waist and knees.
08, ginger wine jellyfish blood
Cangnan cuisine, ginger wine flavor, is its distinctive features. Jellyfish blood in ginger wine has a strong flavor of wine, slightly sour, and a spicy flavor of ginger. Jellyfish blood in the mouth, soft and smooth fresh, and then sandwiched between the celery in the soup to chew together, the unique seafood flavor is even stronger.
09, Jiang crab fried rice cake
Jiang crab is the Wenzhou dialect of the pike crab in the special reference, Jiang crab fried rice cake, rice cake itself is very soft and sticky and has a unique flavor, when the rice cake and Jiang crab cooked together, the rice cake can absorb the flavor of the Jiang crab, and the Jiang crab can be integrated into the unique flavor of the rice cake, the combination of the two tastes more delicious.
10, wine stewed river eel
Wine stewed river eel as a Wenzhou people are familiar with the health meals, often in the wine table can see the figure of this dish. Eel is rich in collagen, with yellow wine, wine aroma, taste tender to the heart.
Ou cuisine ten famous cold dishes01, Wenzhou fish cake
Wenzhou fish cake is a traditional folk specialty of Wenzhou, the East China Sea _ fish, horse mackerel and other fresh seawater fish as the main raw material, with a unique seasoning, using traditional formulas and advanced technology refined. Wenzhou fish cake meat tender, fresh and not fishy, low-fat, nutritious, that is, you can enjoy the freshness of the fish, but also save the trouble of picking bones, especially for the elderly and children.
02, Wenzhou duck tongue
Duck tongue is a traditional specialty of Wenzhou, can be used as a cold dish in the banquet, can also be used as snacks. Generally fresh duck tongue add seasoning after brining, steaming and other processes refined and become. Elaborate brine after the duck tongue, wind to half-dry, chewy, slightly tough, full of flavor, in Wenzhou is a "no tongue is not a feast," said.
03, Wenzhou river crab raw
Over the years, foreign diners to Wenzhou to break the "food pass", the first pass is certainly to eat river crab raw. Chef skillfully fresh crab outer part of the wash, peel off the lid, the crab legs and body cut into a finger size, soaked in water to wash and then poured, and then into the ginger, garlic, vinegar, salt, sugar and other auxiliary seasonings, and then just wait for this delicious "cooked". Each chef will have different ideas on the choice of ingredients and the proportion of spices, so there is a so-called "exclusive recipe", the same dish tastes completely different.
04, Yongqiang mud garlic jelly
Selected Yongqiang region mud garlic, the production does not put any jelly powder, fish powder, with the mud garlic itself collagen production and become the finished product melted in the mouth, the original flavor, if it is dipped in some of the Wenzhou people's favorite soy sauce vinegar, the flavor is even more delicious and tasty.
05, mixed with sheepshead
Sheepshead, also known as the sea barley, belongs to the Sargasso warm temperate seaweeds, meat fat and juicy, nutritious, both food, but also Chinese medicine, "sea ginseng" reputation.
06, eel replica bags
Dongtou Ocean is rich in moray eel, the production mode of fishing and net fishing two kinds of eel to fishing is better. After the dissection of the eel called eel replica bags, to the winter solstice after processing for the best, not easy to yellow deterioration, crisp fresh and tasty. Wenzhou area New Year's Eve custom, there is "no eel replica bags not the New Year," said the taste of quality eel replica bags mostly from Dongtou.
07, Rui'an Zha Yang
Rui'an Zha Yang, so that countless diners who have been to Rui'an firmly remembered this special dish. In Wenzhou local cuisine, rare with lamb as a cold dish, only in the size of the banquet in Rui'an, will be sliced and plated sheep, a unique flavor.
08, plate vegetable raw
Plate vegetable raw, should be called "plate vegetable pickles", is a local specialty cold food in Wenzhou. Plate of vegetables was cut "hundred knife", connecting but absolutely intact; knife marks, criss-crossing, between the seam only 1 ~ 2 mm, without all the breaks. White as ice and snow, like a bird's nest, food without a knife, a tear can be imported. Mixed with soy sauce, and then a few drops of sesame oil, its aroma and its crisp, unique flavor.
09, Wenzhou roast goose
and other places to roast goose is different, Wenzhou roast goose is the pursuit of a unique sweet fragrance. Compared with the fat and greasy Guangdong roast goose, Wenzhou roast goose really has to be considered lighter. The skin of the goose is roasted until the fat separates, leaving only a thin layer of crispy flavor, and half of the subcutaneous fat is mixed into the juice and discarded, while half of it seeps into the goose meat to make it more tender. And the marinade doesn't overpower the sauce at all; it's a mouthful of fresh goose flavor.
10, Wenzhou marinade
The use of spices to increase the aroma, deodorization, detoxification, detoxification, cold, in China's dietary history has been recorded. Wenzhou marinade history also has a long history, marinated chicken, marinated quail, marinated gizzard liver, marinated pig's dirty, chicken, five spices tofu jerky, marinated gluten, marinated pork, marinated tripe, five spices beef and so on have always been the Wenzhou people table food delicacies.
Ou ten famous snacks01, Wenzhou wontons
And all over the country wonton brothers than up, Wenzhou wontons are characterized by: skin as thin as paper, packaged to leave a little gap, so that after cooking, one by one inflatable open as a small balloon. The filling of the wontons is made of fresh pork leg meat with seaweed, squash, shredded egg, freshly made raw hot pork, mushrooms, meat floss, local fresh green onions and spinach and wine-soaked shrimp, the soup is clear and flavorful, smooth and refreshing.
02, Wenzhou fishballs
Wenzhou fishballs are a local snack in Wenzhou, different from fishballs all over the world, the shape of irregular strips, translucent jade white, with fresh fish as the main ingredient. Authentic Wenzhou fishballs have three main characteristics: sufficient material code, tough, fresh flavor. Fish balls to fresh _ fish meat as the main material, pick off the fish spines and cut into thin strips, with a knife to scrape into the fish velvet, wine, salt and monosodium glutamate impregnated for a few moments, plus white starch mixed into the ginger and green onion minced uniformly mixed with kneading until the fish elasticity of the full.
03, Pig Dirty Powder
Wenzhou Pig Dirty Powder is one of the few local delicacies that can double as a meal, snack and late-night meal. It is mainly made of pig intestines, duck blood, dried vermicelli and other ingredients. The tenderness of the pork intestines, the freshness of the soup, the smoothness of the pig's blood, and the softness of the dried vermicelli attracts one set of diners after another.
04, Wenzhou glutinous rice
"Wenzhou glutinous rice" commonly known as cooking rice, is the most familiar breakfast in Wenzhou. Wenzhou sticky rice mainly consists of glutinous rice, mushroom and minced pork soup, and finely chopped fritters. Early in the morning, at dawn, stall owners start steaming glutinous rice, boiling meat soup, frying doughnuts and boiling soybean milk. After rushing to bring a bowl of takeout to schoolchildren and hurried office workers, they start a busy day.
05, ginger wine noodles
Wenzhou vegetarian noodles as thin as silk, soaked in soup with yellow wine, shrimp, mushrooms, shredded meat, spinach, covered with a golden fried egg, this is the most Wenzhou characteristics of the vegetarian noodle soup.
06, ginger cat ears
To sweet potato flour, sweet potato as the main ingredient, peanuts, sesame seeds, brown sugar, ginger as a supplementary material for the production of desserts, Dongtou is the longest history of the specialty snacks. Dongtou more mountain slopes, production of sweet potatoes; the climate is humid, wind-cold disease. This sweet, with local products, made for local people's physique. After cooking, the outer skin is slightly tough, the inner filling is crispy, the soup is sweet, the three complement each other, both chewy and aftertaste. Especially fishermen, return through the wind and waves, eat a bowl of hot, fragrant, sweet cat ears, body warm heart warmer.
07, Qingjiang three fresh noodles
Qingjiang three fresh noodles focus on flavor, so from the selection of materials to the processing are very careful, will be chopped ginger and eggs mixed into the hot oil frying crushed to start the pot, and then jumping fish, lean meat, oysters, etc. into the pot after frying and adding water to boil the soup, and then finally into the ginger and eggs, and dried noodles or noodles, and fresh vegetables and scallions.
08, Tengjiao five spice dry
Tengjiao five spice dry craft has a hundred years of inheritance history, from soaking beans, grinding beans, cooking beans, filtering, molding, extruding, hand-pressing, hand-packing, to the final seasoning, a **** to more than a dozen processes. Among them, forming and flavoring are the most crucial. After more than 3 hours of production, a pot of color, aroma and taste of the five spices dry out. Tengjiao five spice dry sauce purple, fragrant and not greasy flavor flavor, tough, chewy, and immediately after the break re-docking can be sticky, its flavor as if it was born, just right, refreshing.
09, Wenzhou fried vermicelli
Wenzhou people's vermicelli, that is, the rest of the country called rice noodles. But Wenzhou dried noodles in a variety of types, there are thick in fine points, coarse powder generally take to do the pig's dirty powder, and in fine powder, most will take to fry. Wenzhou fried dried vermicelli is also divided into many schools of thought, the city's traditional fried noodles, generally coarse powder, with mung bean sprouts and onions lean pork, lard fried. And Pingyang area is fine powder, with cabbage and eggs lean meat. Yueqing area of the fried, then to add a variety of seafood. So when you eat fried dried vermicelli in Wenzhou, you will eat many styles with different tastes.
10, Wenzhou jelly
Jelly is a Wenzhou specialty snacks. More than yellow fish glue or _ fish glue as raw materials, add water boiled into a thin paste, natural cooling from the "jelly". Cut into small pieces or small strips, plus soy sauce, rice vinegar, sesame oil, monosodium glutamate can be eaten after mixing, the appearance of crystal clear, cool taste.
Ou cuisine ten famous points01, Yongxing nine layer cake
Nine layer cake, also known as nine heavy cake, thousand layer cake, in the yuan cake, etc., take long time, step by step the meaning of high. It is one of the traditional specialty cakes and snacks in Cangnan coastal area. Ancient books say that the number of heaven and earth begins with one and ends with nine. Think nine is the highest number, nine to one, one is the largest number also means more than nine layers of cake name means multi-layer cake, multiple cake, so the folk known as nine layers of cake real nine layers or one eleven layers, should be a long time forever and ever meaning.
02, lard cake
Wenzhou lard cake, also known as grease cake, as early as in the Qing Dynasty has been famous, "Yuan and Wei Ting Zhi" called it "Wuzhong good system". Wenzhou lard cake, is made of _ rice and sugar made of thin glutinous rice balls, fried in lard to the outer skin slightly crispy, eaten sprinkled with some sugar, and then wrapped with zongzi leaves, the entrance oil and not greasy. The lard cake is simple and rustic, loved by generations of Wenzhou people.
03, Lantern cake
Lantern cake is a traditional specialty of Wenzhou, Zhejiang, one of the ten famous snacks in Wenzhou, belonging to the fried food, has a long history, dating back to the end of the Yuan Dynasty and the early Ming Dynasty. Generally, it is made of rice and soybean ground into thick batter, added with flour, wrapped with shredded radish as filling, and deep-fried.
04, Kam flour dumplings
Kam flour dumplings, also known as mountain flour dumplings, is a specialty snack along the Nanxi River in Yongjia, Zhejiang Province. The dumplings are made by boiling taro, peeling the skin, and mixing it with potato flour. The dumplings are stuffed with vegetables, minced meat, asparagus, tofu, etc., wrapped into a triangle (or half-moon), steamed and stored, and then boiled hot with condiments for the winter solstice, Chinese New Year, or usual hospitality food.
05, muffin
Muffin is Wenzhou folk engagement, marriage, housewarming and other happy events to relatives of the accompanying gift, is a famous Chinese snacks. Wenzhou muffin and the city's small south gate dwarf muffin is most famous, choose the year pure glutinous rice, water grinding into fine powder, mixed with pork buttocks tip fat meat, cinnamon and sugar, and then cooked and cut. The cake is sweet and sticky when eaten while it is hot, but when it cools down a bit, it becomes more tough and fragrant.
06, hemp coquettish
Hemp coquettish original name coquettish food, from the seventh day of the seventh month of the lunar calendar, folk women to the Vega "begging for coquettish" custom. Hemp Qiao using high-quality flour, sugar, lard, salt, soda and other raw materials, modulated into a tongue, sprinkled with sesame seeds, baked. In Wenzhou, there has always been a tradition of sending qiao food on the eve of Tanabata, crisp and crunchy tongue-shaped cake with sesame hemp qiao as a traditional food on the eve of Tanabata, is the taste buds of generations of people's memories.
07, Qiaodun mooncake
Qiaodun mooncake is a traditional snack in Cangnan, Wenzhou, Zhejiang Province, Cangnan County, Cangnan County, its origin Qiaodun town and named. This cake is as big as a plate of mooncakes, with the beautiful symbolism of reunion, but also Wenzhou people Mid-Autumn Festival standard mooncakes! Its practice is also known as the local best, the selection of materials is quite sophisticated, the process is relatively complex, the main ingredients are: refined flour, peanuts, sesame seeds, cinnamon, sugar, vegetable oil, fat meat, melon seeds, melon sugar, red melon, green onions, preserved fruits and other high-quality raw materials from the local characteristics of the mooncake.
08, Yongjia wheat cake
Yongjia wheat cake originally from Yongjia Shatou. Shatou has always been a small boat stopping travelers resting tide port. This place has a unique flavor of wheat cake. Travelers often prepare for the dry food. The original ingredients of a wheat cake are: half a kilogram of wheat flour, an egg, a tablespoon of vegetable oil. They are mixed and kneaded thoroughly, formed into a concave shape, and embedded with pickled vegetables, fresh meat, krill, and monosodium glutamate (MSG). After wrapping together, pounded with a mallet into a flat circle, into the flat iron frying until both sides white, and then transferred to the oven baked hard. Eating crunchy, fragrant, can be called a gourmet.
09, Rui'an double cooking cake
Double cooking cake is a specialty of Rui'an. Double cooking cake is characterized by: fine, soft, tough, fragrant, sweet. It uses glutinous rice flour with sugar or brown sugar mixed and sifted, sprinkled with cinnamon, molding and cutting, after two cooking and become. Pinch a piece of double-cooked cake, entrance, the delicate softness of glutinous rice with the sweet flavor of sugar, melting in the mouth, a piece of absolutely not addictive.
10, Japonica rice _ child
Japonica rice _ child divided into salty _ child and sweet _ child. Sweet_er production is simple, rice flour with brown sugar or sugar filling made. Salty_er by dried tofu, pork, pickles, bamboo shoots, garlic and other fillings, the whole production process is divided into kneading powder, cut, make bucket, filling, combined edge, molding and other steps.
Ou ten fashionable dishes01, durian chicken
02, fish balls fish head pot
03, open fire yellowtail
04, kimchi steamed river crab
05, wild mud garlic roasted handmade noodle
06, tube bone jellyfish blood
07, bamboo shoots in wine lees
08, glutinous yam
p>09, ginger wine clams
10, frankincense butterfly bone
Wenzhou is located in the southeast coast of Zhejiang Province, the climate is mild, the material and natural treasures, outstanding people, is an ancient city with a history of more than two thousand two hundred years of culture, known as the "East Ou town", referred to as "Ou". "
Wenzhou is an ancient cultural city with a history of more than two thousand two hundred years.
Wenzhou cuisine called ou cuisine, accumulated thousands of years of food culture, a long history, a long history.
Wenzhou is China's famous hometown of overseas Chinese, ou cuisine in the selection of raw materials is no longer limited to local ingredients, the introduction of foreign ingredients is quite common. Salmon, steak, oyster, goose fat liver, Spanish ham? Almost all the world's delicacies of the sea are gathered in wenzhou, let people enjoy the mouth.
Ou cuisine as an independent cuisine, has its own unique characteristics. There are more than thirty kinds of cooking methods alone, there are forty-six famous dishes which have been included in the "Chinese recipe", and there are more than two hundred kinds of various ou dishes, which have formed a rich and colorful ou cuisine system.
Ou cuisine production to seafood into the main dishes, selection of fine materials, pay attention to fresh, light taste, light oil thin gravy, heavy knife work, natural beauty, smooth taste, unique. Wenzhou around also continue to tap into local characteristics, play the spirit of craftsmanship, Wenzhou wontons, Cangnan Meat Swallow, etc. is listed as intangible cultural heritage, adding the cultural connotation of Wenzhou cuisine.