White-cut sheep meat in Buddhist temples The traditional white-cut sheep meat in Buddhist temples is to slaughter local goats, remove their hair, head, claws and internal organs, tie their limbs tightly with ropes, brush goat's blood evenly on goatskin, put the whole sheep in a pot to dry, stew until it is cooked, soak it until it is cooked, take it out to dry, and dip the cut mutton in seasonings such as onion, ginger and soy sauce.

Shangxi giblet (beef series) Shangxi and Wudian in Yiwu have always had places to slaughter cattle. The local people cooked beef tongue, blood, hoof and offal with the unique burning method of Shangxi, which was delicious and slightly spicy. Dong Tang dog meat Dong Tang dog meat is a long-standing flavor food in Dachalin area, which is made by slaughtering live dogs and grilling them. Old and tender, its reputation is well-known both inside and outside the city.

Red-shore bean bag Red-shore bean bag is made of famous bean curd skin in Yiwu, and wrapped with vegetarian dishes such as tofu, radish and pickles. When the iron pot is heated to a certain high temperature, it is self-evident that it is delicious, soft and refreshing. Donghe meat pie Donghe meat pie consists of two layers of cakes, with fat meat and shallots in the middle. The cake is as thin as rice paper, as amber in color, and oily but not greasy.

Yiwu hand-grabbed noodles (including noodles) Yiwu hand-grabbed noodles are also called Lala noodles. Add a little salt to high-quality flour, knead it into soft noodles with water, leave it for a certain time, knead it into small pieces, apply vegetable oil and cover it with wet wipes. When cooking, throw the noodles out with a brace, stretch them into long strips, cook them in boiling water, and then add seasoning to make dinner. The method of noodle loach is to knead flour into dough, roll it thin with a rolling pin, fold it up, cut it into thin strips, and add vegetables. Cook it three times.

Buckwheat mice and good buckwheat balls are mixed, kneaded into noodles with thick thumbs, cut into inch-by-inch pieces, and the dough is taken between the fingers of Chinese food and rolled into a hollow shape on a rice sieve, that is, "the flower sieve is all over the back and there are two scars on the abdomen", which is named after it looks like a mouse. Outside, dough pieces with mesh patterns are cooked in boiling water with seasonal vegetables.

Yiwu Festival Snacks (including Wudian Steamed Bread, Zongzi and Hongzhang) The traditional Wudian Steamed Bread is a staple food for traditional festivals such as Spring Festival, Lantern Festival and Dragon Boat Festival, and it is also enjoyed in life customs and has a wide range of uses. Eat with dried bamboo shoots and small pieces of triangular fried meat.

Yiwu-style zongzi include white rice zongzi, mung bean zongzi, babao zongzi and meat zongzi, all made of high-quality glutinous rice. Red gizzard is made of glutinous rice flour, covered with sesame white sugar stuffing and red glutinous rice, and cooked before eating. Usually used for Chinese New Year holidays, festive banquets and other occasions.