MiYangCao, Scholar's Cake, Milk Steamed Buns, MaiJiao, Bean Curd Round, Green Dumplings, and Oolong Mochi

MiYangCao:

Taizhou is a famous snack that has existed since ancient times, and the area around ShangYeShanDong is the traditional place of origin for this snack. Fine white as snow, inside like a sponge, fluffy soft mouth, rice flavor, not sticky teeth. Its practice is a purely primitive operation, the first early indica rice soaked soft, with a stone mill hand-ground rice pulp, cloth bags extruded fine pulp filtering, blending sugar, leavening seeds. Steamer first put a good gauze, will be poured into the rice paste, the first fire after the fire can be steamed

Scholar's cake:

and the same raw materials of the rice cake, in the middle of the two layers of brown sugar, the bottom of the seaweed sprinkled on the bottom of the steam out of the cover on the auspicious and festive red seal, it became the "scholar's cake". Sticky soft mouth, contains the meaning of festive snacks, in the event that there into the residence or college entrance exams, friends and relatives often send "to show congratulations.

Milk steamed buns:

June 6 to eat or a child's full moon when given. Tingbian area has a salty filling and bean paste filling two kinds; there are also made into a variety of animal-shaped steamed bread on New Year's Day)

Mai Jiao:

Taizhou's traditional snacks Beijing snacks, New Year's Day, Mid-Autumn Festival and other festivals are indispensable to it, it is a dish with an aroma of overflowing flavor, full of the implication of reunion of the meaning of the food. First do a good job round as the full moon of the powdered skin spare, and then fried dishes wrapped into a bamboo tube to eat Xi'an snacks, can also be placed in the pot to burn into a golden brown plate to eat. The main raw materials are rice noodles, radish, dried radish, egg skin, shredded potatoes, bean sprouts, celery, shredded meat, bamboo shoots, dried mushrooms, mushrooms, tomato dill noodles, and so on.

Tofu Round:

Tofu is twisted with a knife, divided into small rounds, dipped in cornstarch, boiled in soup and seasoned with ingredients. Tofu and minced meat and even, kneaded into a small ball, fried in a small amount of oil, that is, meat round. Food and then add spices processing, and braised lion's head similar.

Green dumplings:

Before and after the Qingming Festival, picking wild vegetables boiled and pounded pulp, and glutinous rice flour for the dough, wrapped in stuffing, the bottom cushion of kozo leaves or new bamboo Ruo, the cage steaming and become a distinctive aroma, and can help digestion, the old for the Cold Food Festival food. Sweet for the green cake.

Wu rice mochi at the turn of spring and summer, picking the young leaves of Wu rice (commonly known as Wu rice brain) pounding juice, and glutinous rice steamed and pounded into, outside the dipping pine flowers, color and flavor are good. Usually strip sheet, wrapped in bean paste into a roll is particularly good.