Question 2: Dongyang's specialties NO 1 : Dongyang Ramen: West Street, the night of the east noodle shop and the revitalization of the old Eastgate noodle shop on behalf of the street, the night of the east noodle shop to empty a little bit when you go to eat, busy when the noodles burned a little too. Old East Gate in the morning out of the noodles too slow. But all have free vinegar garlic. In Hangzhou, there is a good flavor on the road.
NO 2 : Shanglu wontons: Shanglu food court is better. Other places have not eaten (forgive me for shallow knowledge)
NO 3 : Nanma meat cake: Nanma town station next to the meat cake stall taste superb
NO 4 : Liushi Maijiao: in the town of Liushi
NO 5 : chicken casserole: a lot of hotels have, but to eat authentic or to go to the farmhouse with the black pot into a large iron pot under the pads of the three pieces of tile on the buckle iron pot dry burning method of cooking the most classic
No 6 : the chicken casserole: a lot of restaurants, but to eat real or go to the farmhouse with a black pot into a large iron pot under the pads of three pieces of tile on the buckle iron pot dry burning method. The most classic
.
NO 6 : eel and bacon casserole: this is the most delicious in the Dragon Boat Festival. The most classic is made by my mom
NO 7 : Dongyang Baked Bean Curd: This needs no introduction.
NO 8 : Garlic Fried Dried Smoked Beans: same as above
NO 9 : Handmade Noodles: go to your own grandmother's house for this one.
NO 10 : Dongyang Wo noodles: previously opened in the Zhenxing Road 15 taste very good, he had a sauce burst screws fried belly slices of large intestine flavor is also superb, Sichuan plate called Chen Sheng, unfortunately not open, so nostalgic.
NO 11 : Stir-fried pork with dried plums: Dongyang people eat the most of a dish.
NO 12 : Fried dried vermicelli: even more not to mention.
NO 13 : (unfinished business)
Question 3: What is good to eat in Dongyang, Zhejiang Province, with a longer shelf life:
Cephalotaxus nipponensis (a lot of specialty stores)
Jinhua ham (a lot of specialty stores, supermarkets)
Suo powder (vegetable markets)
Jinhua shortcake (a lot of street
Suo powder
The best way to cook Suo powder is to make it into a dish that will last a long time. The best way to cook Suo Fan is to stir-fry it. Stir-frying Suo Fan is also a special snack for Dongyang people to entertain their relatives and friends. In 2007, the National Village Officials Forum was held in the garden village of Nanma Town, the menu of the guests, there are fried noodles, many VIP guests tasted and praised.
Dongyang Suo powder is rumored to have begun in the Ming Dynasty, so far has a history of more than 500 years, and now the main places of origin are distributed in the foot of the West Mountain, Xiaxi Beach, Renhutian, Dongshantou and other places. According to the 1932 "Dongyang County Records", "to Xiaxi Beach, Linkou, Dongshantou is the most, the daily output of about 50 quintals", "sold in neighboring counties and Hangzhou, Shanghai, and Hexian County, about more than 600,000 yuan per year". Visible at that time, Dongyang Suo powder production scale, the wide range of sales. In the past, the processing of powder is a hard work, a lot of processes, before processing, but also look at the weather. When the powder is processed, it is necessary to pick all over the world to sell, and some even have to rush to Yiwu, Jinhua and other places, and often go back to the "two Wu", so there are "three more up, half the night busy, three years only two years of sleep bed" of the folklore.
Steamed meat warmed up
Dongyang folk feast, a feast is warmed up meat steamed buns, meaning congratulations on the development of career prosperity. This dish is actually derived from Confucius' ancestor worship dishes. Confucius ancestor worship began with steamed buns, square meat. Dongyang used this dish, which alludes to the humanistic connotation of Dongyang as the "hometown of education". Before the liberation of the basically only prevalent in the south of the townships around the water, and is limited to celebratory banquets. With the improvement of the level of living language and the dissemination of steamed bread warmed meat, steamed bread warmed meat this cuisine has now become popular nationwide trend, not only from the folk farm to the high-grade hotels, but also from the celebratory banquets to all the banquets, including funerals. Without steamed bread warmed meat, any of your feast on the mountains and the sea again, but also will make the host of the feast in front of friends and relatives to lose face.
The traditional handmade steamed buns have to go through a number of processes such as song making, wine making, noodle making, kneading, making, preheating, steaming, and cage releasing.
This is a single system, the use of wild polygonum wash altar fermented polygonum juice mixed with wheat, outside the lotus leaf wrapped to dry, made of steamed buns Qu, only with such a steamed buns Qu fermentation made of steamed buns taste will be pure. And then do the same with the farm wine with glutinous rice and a certain proportion of polygonum curd mixed and made into steamed bread wine. The result is a slightly astringent wine that is not sweet, but has a slightly astringent flavor.
And flour is a large noodle tank, at least pour dozens of pounds of flour. The traditional steamed buns are also divided into two sides, the first side and the second side. The first side should be dry, after sufficient kneading to be used. Kneading this work is the most laborious, young people in the cold days are kneading sweating. Because of the insufficient and evenly kneaded into a delicate, soft dough, (the whole piece of dough with a handheld, the exposed part of the water like outflow to be considered a success) not to spend a lot of effort can?
The most difficult thing to do is to make buns. The first and second side of the dough together after hands of kneading, slowly more than the weight of the head of the second side into the head of the inside, the head of the head of the gradual transformation into a steamed bun skin wrapped in the outside. But if you don't have the right skills, the buns will be exposed.
The steamed buns are placed in a steamer basket to be preheated. Whether the buns can develop well depends on this process. The temperature is too high or too low will make the buns into hard dough or small mushroom. Steamed buns out of the cage is also very delicate, need a hand and eye very fast hand with a bamboo stick, with a prairie hot air quickly in each steamed buns on the tie, so that some of the suction of the steamed buns will be bulging again. Za also not bulging steamed buns he will use his hands to grab up and vigorously fall a bit, the steamed buns will also come back to life, so that the cake into a white fat steamed buns.
The shape of the buns out of the cage is semi-circular, soft and with toughness, with a hand grasp, the whole buns shrink in the palm of your hand, let go of the recovery as before. Covered with a big red happy or lucky or longevity characters, and then spread out, and when it cools down, you can stack the collection.
As the saying goes: out of the cage steamed bread aged wine. So steamed buns just out of the cage when eaten while hot, the flavor is particularly good. Now some banquets on the time to directly call the steamed bread store to send just out of the cage steamed bread is this reason.
As for warming up the meat, it used to be fresh pork cut into half a catty or so head and tail wide strip of triangular-shaped chunks of meat, now changed into one or two or so small squares, first put in a pot with the fire slowly cooked through, the vernacular is the meaning of slowly warming up the warming up of the meat is also known from this. With chopsticks a tie a hole, so then fish out, accompanied by brown sugar caramel, cooking wine, ginger, spices and other condiments to red ...... >>
Question 4: What's good to eat in Dongyang City, Zhejiang Province? Dumb Tasty a lot of Jinhua ham to be properly burned to be delicious ready-made words have Jinhua shortcake Dongyang Suo powder duck head (this also need to be burned) Toyo's ramen and the fire burned cake in summer you can also eat sugar Yang Zhizi tofu, etc. Anyway, quite a lot of haha even is Toyo's The place is still more than the price of the fun
Question 5: What are the best places to eat in Dongyang Membership card information 20% off discount (aquatic products, Seafood, cigarettes, liquor, classic dishes except) Merchant Profile Dongyang local dishes. The food is generally "a little spicy" and the flavor is "okay". It is "less selective", the portion is "less and less", and the price is "expensive". Guests "not too much", but the food is "very slow", always eat a wait for a one.
Question 6: Dongyang food, Dongyang snacks what are the specialties? Recently to go to Dongyang! 1 :Dongyang handmade noodles: Dongyang handmade noodles is the crystallization of the ancient wisdom of the people of Dongyang, is one of the most common snacks of Dongyang people to entertain foreign guests to Xin'an Street, No. 68 of the Chunhua Dongyang handmade noodle shop has the longest history, the most representative of the store you can taste a series of snacks such as Dongyang lotus root cake, Dongyang Fish Jelly, Dongyang Meat Pi Jelly
2 : Shanglu Ravioli: on the Lu food court for the best.
3 : Nanma meat cake: Nanma town station next to the meat cake stall taste superb
4 : six stone of the Maijiao: in the town of six stone
5 : chicken casserole: a lot of hotels, but to eat authentic or to go to the farmers with black clay pots into a large iron pot under the pads of the three pieces of tile on the buckle iron pot dry burning method to do the most classic, the representative of the revitalization of the road of Wagang Chicken local dishes
6 : eel preserved: Dongyang fish jelly, Dongyang fish jelly and a series of food
2 : Shanglu wontons: Shanglu food court good. p> 6 : eel bacon casserole: this is the most delicious in the Dragon Boat Festival. The most classic is my mom's
7 : Dongyang baked tofu: this needless to say.
Question 7 : What are the special snacks of Dongyang, Zhejiang 100 points wk.baidu/... ?pcf=2
Question 8: What are the famous snacks in Dongyang? Dongyang snacks: steamed bread warm meat
Dongyang banquet must be a dish, steamed bread is not as solid as the north, is soft with a sweet flavor, sandwiched between the "hoof meat" to eat.
Molasses Plum Fruit
Named for its resemblance to the fruit of the prunes, because it is a metaphor for the red-hot, reunion of the auspicious and passed on. It is an indispensable food for all red and white celebrations.
Dongyang Suo Mian
Commonly known as long Suo Mian, the length of a single noodle is more than 100 centimeters, which symbolizes a long and healthy life and living beyond 100 years. Dongyang's specialties, the past poor Dongyang schoolchildren rely on eating dried moldy vegetables to create a large number of doctoral groups, and thus the name: "doctoral dishes".
Six-grain cake?
The six valleys are the name of the people in the northern townships of Dongyang on the corn, and in the mouth of the people in the southern townships, corn is called "waist road". It is a dish from the farm in the old days, but now it has become a delicious dish full of rich local characteristics.
Dongyang Wakan Chicken
Dongyang Wakan Chicken is very familiar to Dongyang people nowadays. It is a traditional Dongyang folk tonic famous. Initially, the Dongyang people steamed chicken, all with mud blank canisters steamed chicken, a steamed chicken, the whole village can smell the aroma, therefore, also known as the name of the beautiful "Hundred Steps Xiang".
Dongyang Suo powder
Suo powder, some places called vermicelli, some places to become a squeeze powder, there are places called vine soup. It is made of steamed rice flour and dried in the sun, similar to the noodles in soup in restaurants. It contains starch, protein, fat, sugar, calcium, phosphorus and a variety of vitamins and other nutrients.
Nanma meat cake
Nanma meat cake is famous for its yellow color, crispy texture, flavor and aroma, is one of the traditional food in Dongyang. Namma meat pie filling is pork and pickled vegetables or tofu, baked before the bottom of the pot to put a few fat lard simmering oil, meat pie into the pot, and then use the fire on both sides of the grill.
Shanglu Wontons
Shanglu Wontons are famous for their thin skin, small size, tender filling, and easy to cook, and are often served with other cakes, such as Shanglu Wontons with Shanglu Maijiao, Shanglu Wontons with Nama Meat Cake, and Shanglu Wontons with Anti-Armament Fritters. The meat used for the Shanglu Wontons is the pork between the front leg and the head of the pig. Minced ginger and pepper must be added to the meat filling, and the pasta is hand-rolled.
Dongyang baked tofu
According to Dongyang Customs, baked tofu was first used in ceremonies, and it is said that baked tofu was used in ceremonies to take the sound of the word "lean", and it was given to neighbors after the ceremonies to show that we should care about each other and rely on each other.
Zizi tofu
Zizi tofu is cool in nature, it can relieve summer heat and clear the heat, and the taste is elegant and comfortable, soft and smooth, and it has the effect of clearing the mind and refreshing the brain, it is a kind of food for the summer heat.
Snow Boat Chiang Leg
"Jinhua ham out of Dongyang, Dongyang ham out of Shang Jiang". Shangjiang is a medium-sized village 40 miles east of Dongyang city, which is the birthplace of Xuefang Jiang leg. Xuefang Jiang ham skin color yellow bright, shape like pipa, meat color red, aroma, nutritious, fresh and delicious, known as color, aroma, taste, shape "four best" famous in the world.
Child fat chicken
The child's egg is a unique therapeutic snack in Dongyang, as the name suggests, it is an egg cooked in children's urine, is to get rid of the weak and strong body tonic.
Qianxiang Mutton
Qianxiang Mutton is a household name in Dongyang, and its skin is rubbed with sheep's blood, and its red color is different from other places, and it is a main cold dish for entertaining guests and friends at banquets.
Wo Noodles
Beizhenlou's Wo Noodles are familiar to people in the old city, the soup is thick, and the condiments are accompanied by pork belly, shrimp, bok choy and so on.
Question 9: What are the best places to eat and play in Dongyang? Dongyang fun place is mainly in the Hengdian Dream Valley Film and Television City
Question 10: Dongyang what snacks are delicious! Zhejiang Dongyang good snacks are: Northwest Barbecue, Niu Niu pot, peace opposite the only new (shrimp balls and fish balls are very good), only the new next door to the Jingwu duck neck, good Ledo opposite the Ma Jie Liangpi, South Street mouth of the beef cake, Chaoyang Road, pickled pepper phoenix claw (late to go to be gone), West Street, savory noodles, Lu House dumplings, the city *** of the buns and steamed bread, Lai Bei Burger soya bean milk, Jiefang Road, shortcake, COOL snacks in Yuanzu Zhouji's spicy hot pot on Zhenxing Road, boiled fish at Chubby Hot Pot, lobster at Zhouji's in front of the red door, eggs at Grandma's Home Earthen Chicken Boil, lamb kebabs at Bald's in front of the red door, corn cakes at the intersection of Zhenxing Road on Chaoyang Road, triangular forks on the West Street, three ... wenwen/z/q104407182