Li Datong de Shuang sesame seed cake
There are many famous snacks and cakes in Rui 'an, and the Li Datong Double Biscuit with a history of 100 years is even more famous. Under the leadership of Pan Jinxian, Secretary General of Wenzhou Cuisine Association, we specially visited Mr. Li Guancheng, the third generation descendant of Li Datong.
"The characteristics of double baked wheat cake are: thin, soft, tough, fragrant and sweet." Mr. Li broke the double baked wheat cake with his fingers and introduced its technology and history to us.
Sandwich a double sesame seed cake and chew it in your mouth. It tastes sweet, and glutinous rice is delicate, soft and tough. Don't underestimate, this small piece of cake has to go through more than a dozen processes to complete. "One of the processes requires glutinous rice and iron ore to be fried together, so that the double cooked cake is more fragrant." Mr. Li Lao said that the reason why it is called "white sugar double cooked cake" is because glutinous rice flour and white sugar are needed and cooked twice.
Li Datong Tea Restaurant was founded in the 14th year of Guangxu in Qing Dynasty, and its founder Li Ruiqing was a famous pastry chef in southern Zhejiang in the late Qing Dynasty. Now we are engaged in double sesame cakes, flour tea cakes, hibiscus sugar, hollow moon, sesame and other tea cakes, and have won the honors of Chinese time-honored brands, Chinese famous snacks and Wenzhou well-known trademarks. Mr. Li Guancheng, the third generation successor, carries forward the "great spirit" and constantly innovates in taste and packaging. Over the years, tourists visiting relatives and friends in Wenzhou and Ruian have come to Li Datong to buy cakes and distribute them to relatives and friends.
Changren wonton
1930 or so, Chen Libiao, a native of Yueqing, manages wonton in Lankou, Tiejing, the urban area. He pays attention to quality, uses appropriate amount of alkali, has fresh fillings and exquisite materials, including laver, egg drop, pork floss and shrimp soaked in wine. The boiled wonton soup is bright and looks like a flower, delicious and refreshing. Because he is very tall, he is called the Dragon Wonton. (
Moreover, decades ago, some people braved the cold at night to sell wonton. Passers-by are hungry and want to warm up (wonton is also very cheap), so sit down and try it. In this way, the wonton became famous for a long time. Time flies, and few people are selling it in the street now. Only in Ryan and other places can there be such a custom. Now, "Dragon Wonton" has laid a foundation in Wenzhou, created a brand and opened several branches!
Yongqiangni garlic cake: No one who has eaten it has said anything bad, but the good thing is that the soil has its own characteristics. Mud garlic is an ugly mollusk that lives on the beach. Mud garlic is the name of local fishermen. The shape of mud garlic is really hard to tell. Anyway, people at the seaside may have seen it. By the way, it looks like a fat earthworm. Mud garlic Mud garlic, as the name implies, is covered with mud, which needs to be pounded and trampled hard to be cleaned. Let's just say that a catty of live mud garlic can also wash back one or two clean things, so you can imagine how much mud it has. It's disgusting, but it's so fresh that people don't know what it tastes like. Stir with glutinous rice cake, it is tender and delicious, and slide down your throat into your stomach without chewing. When you taste it again, it will only be full of delicious food.
* * * Dongtoumao sweet potato powder: Until today, I have never eaten a wonderful snack that combines seafood and mountain products like Dongtoumao sweet potato powder. Yam balls and hairtail are so different, but they are so beautifully blended together. The simplicity of yam and the vitality of kelp fish blend together and complement each other, just like the strange date of ice and fire, which gives ordinary things a unique charm.
Lamps cake
It is said that during the Guangxu period of the Qing Dynasty, two brothers surnamed Chen in Wenzhou made and sold a dim sum shaped like a lamp at Doumentou Road Pavilion at the east gate of the city. It is like a lamp, with a unique taste. It became famous for a while, so it was called "lamp cake". At present, the famous "King" and "Flat Head" light cakes in Wenzhou are stuffed with abalone, and the most common one is stuffed with shredded radish. I saw the master first spread a layer of pulp in the big spoon, filled the spoon with shredded radish and covered it with a layer of pulp. I heard from the master that the paste should be just right and look very thin, but it obviously overflowed the spoon but could not flow down. When this is done, put the spoon under the boiling oil and the fragrance will click. Just listening to the sound makes people drool, not to mention the aroma; After the lamp cake is fried in oil to a certain extent, it needs to be turned over. Lift the spoon, shake it a few times, shake off the oil, and then suddenly lift it. The cake will turn around in mid-air and then fall back into the spoon steadily. Such a high-grade light cake has a natural and extraordinary taste, crisp and sweet skin and refreshing meat.
Lardy cake
This is actually a dumpling. Dilute, fry in pig until the skin is slightly crisp, and serve. Sprinkle some sugar when eating, and then wrap it with zongzi leaves. Lard cake is simple and simple, and has been loved by Wenzhou people for generations. Not as popular as other snacks in Wenzhou, but scattered in quaint alleys.
Nanximai pancake
In fact, this kind of food is more common. Mix flour, add plum vegetables and fat pork, wrap, roll into thin slices and bake in the oven. But nanxi river's "Aunt Wang's Wheat Cake" in Yongjia, Wenzhou, will definitely make you forget it. The master who makes wheat cakes told me that when making dough, stuffing and buns, the thickness of the dough, the baking time and the cooking time are all very particular. It is this meticulous work that will make a delicate and delicious wheat cake.
Fish ball soup, fish soup.
As a coastal city, there are naturally fish products in Wenzhou snacks, and fish balls and knocking fish can be said to be the most widely known. The fish balls in Wenzhou are not original. They mainly use fish or eel meat as raw materials, cut into thin strips, marinate with wine and monosodium glutamate for a while, add white starch, knead thoroughly by hand, then pick it with your fingers into boiling water and cook it when floating. When eating, scoop the original soup into a small bowl, add rice vinegar, monosodium glutamate, pepper and chopped green onion, carefully scoop up a spoonful and send it to your mouth. When you chew hard, you will find that this "fish ball" is quite firm and elastic. There are many fish ball shops and stalls on the streets of Wenzhou. 1998-65438+In February, the fish balls in Wenzhou Restaurant were recognized as "Chinese famous snacks" together with Ma Xin Tangyuan in Xianqian Tangyuan Store.
And knocking fish soup can also be said to be a famous dish in Wenzhou. It is also a fish with bones and flour removed, but it should be knocked very carefully. When eating, cut into strips, then cook with three shreds (such as shredded radish), add vinegar and pepper. Not only does it taste fresh, but it is particularly strong because it is beaten repeatedly. This dish should not be found anywhere else, so if you have the opportunity to go to Wenzhou, you must try this famous dish.
Baishe sesame seed cake
Also known as scallion oil smoked crisp sesame seed cake. Legend has it that the creator of this cake is a woman who likes to wear white clothes, so it is called white snake sesame seed cake. White snake sesame seed cake is kneaded into crispy noodles with 8.5 kg lard for every 50 kg flour; The stuffing is also very particular. Cut pork fat into strips, marinate with salt for 3 days, and dice. Dice sweet pickles; Soak shrimp in wine and cut into powder. Add sesame oil and mix well. Add cooked lard into flour and water, press it into round skin, and wrap it with bacon, sweet pickles, shrimp skin, onion, etc. And wrap it into a cake green body. Brush the cake with caramel water and sprinkle with sesame seeds. When the oven temperature rises to about 200℃, put the biscuit blank on the oven wall, bake until the biscuit is light yellow, seal the oven mouth, and stew for about 5 minutes. The baked cake is light yellow in color, crisp and fragrant at the entrance.
Tangyuan in front of the county seat:
Wenzhou's famous Xianqian Tangtuan, formerly known as Zhengde Datang Tuantuan, began in the 27th year of Guangxu in Qing Dynasty (190 1) and has been handed down from generation to generation for a long time. Jiaozi is white and crystal clear, smooth and delicious, and the soup smells fragrant and melts at the entrance. I remember when I was studying in Wenzhou, I often skipped classes and sneaked to eat jiaozi in front of the county seat. I still can't help but feel warm when I think about it now. People in Wenzhou regard eating jiaozi as auspicious, and have always had the custom of entertaining guests in jiaozi. When young people in urban areas are engaged, they should send jiaozi vouchers to their relatives and friends to show their affinity and happiness. Overseas Chinese return to China and regard eating jiaozi as their hometown. Jiaozi in front of the county seat is made of fine glutinous rice, which is not broken when cooked, and has a delicate taste and a unique reputation. Ma Xin jiaozi is sweet and delicious, and jiaozi mud is mellow and refreshing. The entrance of fresh meat in jiaozi was bitten open, and a fragrant juice flowed out, which was extremely delicious. These three varieties are the most popular. 199865438+In February, the Ministry of Internal Trade held the first national recognition activity of "Chinese Famous Snacks" in Hangzhou, and Ma Xin Tangyuan Store in Xianqian was recognized as "Chinese Famous Snacks".
Horseshoe pine
It was first born at the White Elephant Place in Yueqing during the Yongzheng period of the Qing Dynasty, and was named after its horseshoe shape. It uses flour and brown sugar as the skin, and contains sugar heart, diced bacon, shredded red melon, cooked sesame powder and osmanthus. The blade is inclined and the mouth is cut five times. The sugar core is exposed by hand, stuck to the inner wall of the 2000-degree high-temperature charcoal furnace barrel, and baked with open fire, which has the characteristics of crisp skin and soft heart.
Maqiao
Formerly known as Qiao's, it originated from the custom of folk women begging for cleverness from Vega on the seventh day of the seventh lunar month. Maqiao is made of high-quality flour, sucrose, lard, salt, soda and other raw materials, made into a tongue shape, sprinkled with sesame seeds and baked.
pancake
Wenzhou people have the custom of eating pancakes on the Dragon Boat Festival. It's difficult to make pancakes. First of all, the ratio of flour to water should be appropriate. After mixing well, hang it in your hand. Drag the batter into an iron frying pan and fry it for a while, then bake a piece of dough with a diameter of about 2 1 cm and as thin as silk. Put the dough on a flat plate, add the fried stuffing such as shredded pork, shredded mushroom, mung bean teeth, shredded egg, shredded eel and leek, roll it into a cylindrical shape, and dip it in the original stuffing for eating.
jelly
Using yellow croaker glue or other fish fat as raw materials, add water (50 grams of fish glue and 2500 grams of water) to boil, dissolve and cool. When eating, cut into small pieces with a knife and season with soy sauce, monosodium glutamate, rice vinegar, sesame oil and pepper. The taste is cool and smooth.
Oil egg
Glutinous rice flour balls are filled with hemp heart or bean paste, dipped in white sesame seeds, and then fried. When cooked, they are old and yellow. It is shaped like a duck egg but slightly long and hollow, so it is called an oil egg; Fresh pork and mushrooms are also used as stuffing, which is shaped like a round table tennis ball, slightly larger and called hemp ball. Li Datong, a century-old shop in Ruian, started with fried dough sticks.
Due to the long stewing time, the beef tendon of the beef bone is crisp and rotten, and the aroma overflows the cheeks. It is said that the meat beside the bone is particularly fragrant. This whole set of ox bones is rich in flavor because of its unique composition. The beef bone soup is very nutritious, especially the steak tastes pure, crisp but not greasy. From 65438 to 0998, Xie Bingjun and Xie Bingguo put up the signboard of "Pingyang Niugu" in Aojiang Town, specializing in all kinds of snacks made of cattle. Many customers come here because of their authentic taste. For example, today, "Pingyang Niugu" is a household name and has become a special snack in Wenzhou.
Fish cake
Wenzhou fish cake was famous as early as the Republic of China 10 (192 1). At that time, Zhou Ashi, a native of Yongqiangsha Village, monopolized fish cakes. The main raw materials are tofu, stone powder and oil, which are made into long strips, steamed in a steamer and then fried in an oil pan. People call it "fish cake". Now, the method of making fish cakes has been further improved. When making fish cakes, first scrape the yellow croaker and hairtail with less thorns and more meat into minced meat, add wine, mix with human tofu, mashed vegetables, onions, ginger and sweet potato powder, knead into dough, and then make cakes, or put them in a steamer, or fry them in an oil pan until brown, and then stew them in a pot. Can be eaten alone, can also be cut into pieces and boiled, or shredded and fried with seasoning.
Jiang xiesheng
River crab is a general term. Generally, it is the swimming crab of Oujiang River. Finely chopped and decomposed, soaked in vinegar, soy sauce and yellow wine or supplemented with other secret raw materials. The soaking time is about half an hour to one hour. So the surface taste of river crab is sour, sweet, sauce and fresh. When dipped in mustard, it becomes fresh and spicy. In my opinion, raw crab is one of the freshest dishes in Ou cuisine. Raw crab meat really tastes sharp and fresh under the soaking of secret seasoning. The only way is Yongning River. Longquan River flows eastward and flows through the steep mountainous areas of Yandang Mountain in the north and south. There are many trees and bamboos along the river, clear springs and shallow streams, deep valleys and clouds, and stone platforms are popular. Crab was born on this river, and crab was born on Oujiang River.
Flower clam
As a traditional shellfish culture, Mei Tian clam in Ningde is famous at home and abroad for its full grains and low sand content. Fuan Xiwei is the production base of Meretrix meretrix seedlings, and Xiapu Yantian Meretrix is also famous for a long time. Wenzhou's output is also very objective, but when you order this dish for a foreign friend, you must make it clear, or you will be embarrassed ... You often come out and shout with a foreign accent: "The waiter calls your manager, this clam still has blood. How can you eat it without burning it?" What a shock ...
Wenzhou sorghum meat
According to legend, it was built in the Guangjin sample Vera shop in Hengjing Lane, Wenzhou in the Qing Dynasty. Slice pork breast and mix well with sugar, monosodium glutamate, soy sauce, Shaoxing wine and refined salt. Serve after spreading and drying. Round, translucent, uniform thickness, crisp and delicious. The characteristic of not getting tired of eating.
Qingming pancake
Before Tomb-Sweeping Day, every household in Wenzhou urban and rural areas grinded glutinous rice flour to make cakes, which were filled with pork, shredded bamboo shoots and the like, or embedded with sweet sugar, commonly known as "Qingming cakes". In mountainous areas, Qingming grass is used as a pastry. Qingming grass, that is, cotton vegetables, also known as "rice vegetables." The scientific name "Rat Grass" is an annual plant. During the Qingming Festival, white capillary leaves will germinate. People pick the top of the leaves, wash and mash them, and mix them with glutinous rice flour. Use fresh bamboo shoots, mustard greens and diced meat as stuffing, make cakes and steam them. Some people collect wild vegetables or grass from the ground, such as cabbage, Malantou, ramie tender brain and so on. First, they are cooked and dried, ground into cakes, made of rice flour or flour, wrapped with two fragrant leaves, and then steamed in an electric cooker or steamer, commonly known as "Artemisia cake". In Taishun, on the first day, steamed bread made of cotton leaves or chrysanthemum and rice flour filled with sugar was called "steaming". Cotton dishes are tough in color, not only delicious, but also warm the stomach after long storage. On Qingming day, there is no fire, so what we eat is cold food. This is the legacy of taking cold food in ancient times to commemorate the meson burning Mianshan. Now Yueqing Chengguan, before and after Tomb-Sweeping Day, there are Qingming cakes on the street, which are delicious!
Pingyang Friedvermicelli
A snack in Wenzhou stalls, mostly coarse dry powder, is more common in Friedvermicelli. Pingyang fine dry powder is basically used as multi-dry powder. When frying, the ingredients added are different and the taste is different.
duck tongue
The longer you eat in Wenzhou, the more you will know the importance of duck tongue. It turns out that Wenzhou is also a water city, with the Oujiang River flowing into the East China Sea and countless small rivers. It is said that Wenzhou City was like Venice in the early years, and the main street of the city was that river, which was a flowing river. It was not until the second half of the last century that Xinhe River and Cicada River were completely transformed and became the main avenues in the city, and they were still named Xinhe Avenue and Cicada Avenue. Today, in Yongchangbao, the river faces the street, or the street faces the river. The scenery is still there, and you can see the miniature. There should be a large group of ducks living in Wenzhou, a water city, but I don't say it is a paradise for ducks. But I have never seen duck noodles, but I have seen some muscovy ducks swimming in nanxi river. But it is also true that ducks live in seclusion. He likes Lu Dang and Shui Ze.
mosquito
In Ou cuisine, most of them are steamed. The steamed back shell is reddish with crab yellow, and the meat in the claws is particularly white, such as the stem block of lily. Wenzhou people divide crab slips into two parts: one part is cream crab, which is crab yellow; One is white crab, which has crab meat. Today, the midges eaten in Yandang Mountain are white crabs. The meat is fresh and tender. It is best to dip it in Zhejiang vinegar or mustard.
. Minced meat jellyfish head ~
Wenzhou is located by the sea ~ rich in seafood. Jellyfish are born in the sea and have a strong salty taste. Therefore, before eating, they should be soaked in water to remove some salty taste. Mix minced meat with seasoning, steam in a pot for 5 minutes, and then add jellyfish. Jellyfish can be eaten raw, and jellyfish head is the best part of jellyfish. Crispy ~ At the same time, in many places, the lighter jellyfish heads are directly cut into plates and loaded with "flower seeds" (I only know that the dialect says so, but the scientific name is not called Red Sea creatures, which are a bit like small creatures for fish, but much bigger ~), so it is particularly delicious when dipped in wine ~
anchovy
Commonly known as seed carp, it is very famous in Wenzhou. "Yandang Wine Tea Mountain Plum, Dao Jiang Anchovies", its graceful figure has to say a few more words: the fish has beautiful arc, flat side, big males and small females, dazzling silvery scales, prismatic scales in the abdomen, and forked tail, which is as long and narrow as the legendary Anchovies, hence the name Anchovies. In fact, in my opinion, it is more like a small razor with a beautiful arc, which pricks our homesick blood out at once. According to "Wenzhou Fu Zhi", "Behind the Jiangxin Temple in Oujiang River, bonito has a long tail, a flat body and a knife on its back. A son is called a son. Its meat is tender and delicious. " People in Wenzhou often eat fish by frying. Fish is fragrant, crisp and delicious. "A bag of anchovies, homesick in Wan Li." Every time anchovies go on the market, some family members in Wenzhou's hometown of overseas Chinese will sun-dry them, add fennel, tea and sugar, then soak them in water, dry them on small chop, refine them into dried fish, and give them to overseas relatives and friends to share the warmth and fragrance of their hometown.