Food is the most important thing for people. The special food anywhere is not a simple dish. Every spoonful of seasoning and every process represents a culture and tells a story. Taizhou is surrounded by mountains and seas, with a vast territory, different dietary customs and unique features. Even if restaurants bloom everywhere, it is difficult to eat authentic Taizhou food, authentic Taizhou flavor, and the taste of childhood is only left in my memory. Charm Taizhou Baiwei series, take you to chew Taizhou flavor.

Ruoshan, located in the southeast coast of Wenling, Zhejiang Province, was originally Ruoshan Town, and has now merged into Shitang Town. Most residents are descendants of Minnan immigrants, and Minnan customs are well preserved.

There is such a ballad: Shitang food, stone powder, a rice dumpling with four soups on three sides, and ten famous dishes make you full. Lei Lei, go away happily.

In a short sentence, it conveys such a message to diners: the food in Shitang cannot be separated from the mountain powder.

Last night, CCTV II "Go Home for Dinner" program Xiao Er introduced two delicious dishes with Shitang characteristics to the audience. → Plan review

First Dao Wenling Special Cuisine

Fried fresh meat

This practice of frying small fresh meat is called "mountain flour grinding block" locally.

It is said that "Ruoshan Mountain is a famous dish and mountain flour is a piece of material" (originally Ruoshan Town, now it has been merged into Shitang Town). Yes, almost all delicious dishes in Shitang are inseparable from mountain flour. You see, fried mung bean noodles, mountain powder pills, fish balls, meatballs, floating pills, water pills, mountain powder clips, mountain powder stalls, clam soup, meat soup, pomfret soup, eel soup, fish cakes ... which can be separated from sweet potatoes and sweet potato powder?

Shitang people combined the cooking techniques of Minnan people, adapted to local conditions, taught students in accordance with their aptitude, and added mountain flour when cooking seafood, thus giving birth to a series of snacks with unique flavor.

That's how fried small fresh meat is made.

Pan Dezhi, the chef, is not an ordinary chef confined in the kitchen. He travels all over the country, explores different tastes and practices in different places, and combines these new technologies with the tastes of Wenling people to make innovative Wenling dishes.

Chef Pan said that the "fresh meat" in "Fried Small Fresh Meat" is really fresh. In the month when fishing is closed, offshore fishing has become a feature. We will use five kinds of seafood: small yellow croaker, crab, dragon head fish, Pipi shrimp and cuttlefish. This is the "freshness" in the true sense.

Fried fresh meat

Composition:

A variety of little seafood (see what little seafood will be played on that day, generally there are tofu fish, small yellow croaker, plum fish, shrimp and so on. ), eggs, salt, pepper, salad oil, sweet potato powder, flour.

Exercise:

1. Clean fresh little seafood, remove bones, take meat and dice.

2. Add sweet potato powder, flour (proportion), a little salt, pepper and water (amount) to the diced seafood to make a paste. The paste is thin.

3, hot pot, two-thirds of the oil, oil temperature seven (q) when it gets hot, put the prepared paste small fresh meat into the pot by hand and fry it until it is golden honeycomb, leaving a small amount of oil in the pot.

4. Pour the beaten egg liquid along the pot wall and fry until cooked.

No.2 wenling special cuisine

Eat all cuttlefish.

Zhang Xian, the son-in-law from Wenling, Shandong Province, will conquer the national audience with her exquisite cooking skills! Let's start by buying vegetables. There are too many seafood in the vegetable market, but you may not know the difference between cuttlefish, squid and octopus. Zhang Yi will tell you how to tell the difference.

Eating cuttlefish is the most common way for Wenling people to cook cuttlefish. Cuttlefish are full of treasures, but more people don't know how to enjoy them.

Eating cuttlefish twice will make all the edible places of cuttlefish available for cooking. Learning this method is the correct way to enjoy cuttlefish.

Braised cuttlefish steak and steamed eggs in cuttlefish sauce

Composition:

Cuttlefish, pork bones, eggs, salt, carved wine, chopped green onion, shredded ginger, sugar.

Exercise:

1. Wash cuttlefish and pig bones.

2. Marinate with Huadiao wine, a spoonful of salt and fresh soy sauce for 2 minutes, add chopped green onion, shredded ginger and white sugar, add three eggs, and steam in the pot for 10 minute.

3. Make cuttlefish roast lamb chops