Li Datong double cooking cake
Rui'an has many famous snacks and pastries, with a hundred years of history of Li Datong double cooking cake is famous. Under the leadership of Pan Jinxian, secretary-general of Wenzhou Culinary Association, we paid a special visit to Mr. Li Guancheng, the third-generation heir of Li Datong (the old fifth house).
"The characteristics of double-cooked cakes are: fine, soft, tough, fragrant and sweet." Mr. Li breaks the cake with his fingers and introduces us to its craftsmanship and history
Cupping a piece of double-cooked cake and chewing it in his mouth, the taste is sweet and the glutinous rice is fine and soft. Don't underestimate, this small piece of cake, after a dozen processes to complete it. "One of the processes, you need to fry the glutinous rice and iron sand together, so that made of double cooking cake is more fragrant," Mr. Li said, the reason why called "sugar double cooking cake", because you need to use glutinous rice flour and sugar, after two cooking and become.
Li Datong tea food store was founded in the Qing Dynasty Guangxu fourteen years, the founder of the Li Ruiqing Department of the late Qing Dynasty in southern Zhejiang a famous pastry chef. Nowadays, there are double-cooked cake, noodle tea cake, hibiscus sugar, hollow moon, sesame seed and other tea food pastries, which have been awarded the honorary titles of China Old Brand, China Famous Snacks, Wenzhou Famous Trademark and so on. The third-generation heir, Mr. Li Guancheng, carries forward the "spirit of Cosmos", and constantly innovates in taste and packaging. For many years, people who come to Wenzhou, Rui'an to visit friends and relatives, sightseeing tourists, have to Li Datong to buy pastries, gifts to friends and relatives.
Changren wontons
Before and after 1930, Yueqing Chen Libiao in the city Iron Wells railroad mouth business wontons, focusing on quality, wontons thin skin, with the right alkali, filling fresh, cover materials, seaweed, shredded eggs, meat floss, wine-soaked shrimp and so on. Cooked wontons, soup clear bottom, shaped like flowers, delicious and refreshing. Because he is very tall, known as the long man wontons. (
And, a few decades ago, there are some people some in the night, braving the cold, carrying wontons out to sell, passers-by because some hungry, but also want to warm up (wontons are also very cheap), so sit down, taste fresh. Thus, the word spread from one to the other, and the wontons became famous. Time flies, and now there are almost no people hawking them on the streets. Only in Rui'an and other places there is still such a custom. Now, "Changren Hundun" has laid the foundation in Wenzhou, created a brand, and opened several branches!
Yongqiang mud garlic cake: eaten people did not say bad, good in the soil to have characteristics. Mud garlic is a kind of mollusk produced on the mudflat, its appearance is not handsome, mud garlic is the local fishermen's name. It is a bit difficult to tell the shape of mud garlic, anyway, people on the beach may have seen it, right, just like a fat earthworm. Mud garlic mud garlic, as the name suggests, the whole body is mud, to pound, step on, in order to wash clean, so that a pound of live mud garlic can wash back one or two two clean things, you can imagine how much mud it has. Troublesome is annoying point, but this thing is really fresh ah, fresh people do not know his flavor, and it and glutinous rice cake a fried, smooth and fresh, almost no need to chew along the throat and tongue slipped to the stomach, and so you back to the taste of the time, only the mouth full of fresh fragrance.
***Dongtou's scallop and sweet potato noodles: Until now, I have not eaten more than Dongtou's scallop and sweet potato noodles such as seafood and mountain local products combined so wonderful snacks. Mountain eggs and scallops are so different, but so beautifully blended together, the purity of the mountain sweet potatoes and the rawness of the sea scallops blended and complemented each other, just like the strange date of ice and fire, making ordinary things have a unique charm.
Lanjian cake
It is said that the Qing Guangxu Wenzhou two brothers surnamed Chen, in the city's East Gate Steep Gate Road Pavilion production and sale of a kind of shape like a lantern of confectionery, shaped like a lantern, unique flavor, a moment of fame, it is known as the "lantern cake". Now, in wenzhou is more famous is "king" lantern lantern cake and "flat head" lantern cake, to abalone as the filling is the most expensive, the most common is the carrot silk trap, see the master first in a big spoon spread a layer of batter, with the carrot silk will be filled with the spoon, and then covered with a layer of batter. The master said that the batter is to be used to make the soup, and that it is the best way to make the soup. The master said that the batter should be just right, so that it looks quite thin and overflows to the outside of the ladle, but does not flow down. After doing so, the spoon is then put under the boiling oil, and the aroma comes out with a sound of "zila". The sound alone makes one's mouth water, not to mention the aroma. After the lantern lantern cake has been fried to a certain degree in the oil, it is time to turn it over. The spoon is lifted, shaken a few times to shake off the oil, and then lifted with a jerk, and the cake turns around in mid-air and falls firmly back into the spoon. The taste of this high-quality lantern lantern cake is naturally extraordinary, with a crispy, crunchy and sweet outer skin and a very tasty meat filling.
Lard cake
This is actually a glutinous rice ball, spread it into a thin, fried in lard to the skin slightly crispy when you can eat, eat sprinkled with some sugar, and then wrapped in zongzi leaves, lard cake is simple and quaint, for generations of Wenzhou people love, it is not as Wenzhou's other snacks like the kind of particularly vulgar "signboard!
The lard cake has been loved by generations of Wenzhou people, and it does not have a popular "signboard" store like other Wenzhou snacks.
Nanxi wheat cake
In fact, this food is more common, the flour and good, inside into the plum, fat pork, wrapped, rolled into a thin, put into the oven to bake on it. But the Nanxi River in Yongjia, Wenzhou, "Wang Da-ma wheat cake" after eating will never let you forget. The master of the wheat cake told me, and the noodles, do trap, package when the thickness of the skin and baking time and fire are very careful, it is this step by step meticulous work will have a loose fragile, fragrant delicious wheat cake.
Fish ball soup, knocking fish soup
As a coastal city of Wenzhou, its snacks will naturally not be less fish products, fish balls and knocking fish can be said to be the most widely known. Wenzhou's fishballs are not in their original form, with fish or sea eel meat as the main ingredient, cut into thin strips, with wine, monosodium glutamate, salt for a few moments, add white starch, kneaded by hand, and then picked into the boiling water with the fingers of the hand, floating on the cooked. Eat even the original soup into a small bowl, plus rice vinegar, monosodium glutamate, pepper and scallions, carefully scooped up a spoonful into the mouth, lips and teeth overflowing with a faint fishy fish flavor, chewing hard, will also find that this "fish ball" is quite strong, full of elasticity. Wenzhou streets and alleys with many fish ball store stalls. December 1998, Wenzhou Restaurant's fish balls with its good flavor, characteristics, with the county before the dumpling store hemp heart dumplings together was recognized as "Chinese snacks".
Knocking fish soup can also be said to be a famous dish in Wenzhou, it is also fish bones and flour, but to knock it very thin very thin sheet. Eat, cut it into a strip, and then with the addition of three silk (that is, shredded radish and so on) cooked with vinegar, pepper. Not only is it fresh to eat, but because it's been pounded over and over again, it's extra strong. This dish is not supposed to be found anywhere else, so if you have a chance to go to Wenzhou you must try this famous dish.
White Snake Pancake
Also known as "Smoked Crispy Pancake with Scallion Oil", this pancake was created by the creator of the "White Snake Pancake". Legend has it that the creator of this cake was a woman who liked to wear white clothes, and thus called this cake White Snake Cake. White Snake baklava to every 50 kilograms of flour with 8.5 kilograms of lard kneaded into the pasty surface; filling is also very delicate, will be cut into strips of pork fat, plus salt marinade for 3 days, diced; sweet soy sauce melon cut into cubes; shrimp soaked in wine and then cut into pieces, plus sesame oil and mix well. Flour and water with cooked lard, snap into a round skin, wrapped in salted meat, sweet sauce melon, shrimp, green onions, etc., wrapped into a cake billet, take the caramelized sugar water brushed on the surface of the cake, sprinkled with sesame seeds. To be bakery furnace temperature to about 200 ℃, the bakery biscuit billet on the wall of the furnace, baked until the cake was light yellow, sealed the mouth of the furnace, and then simmering for about 5 minutes out of the oven. Out of the cake color is light yellow, the mouth crispy, fluffy flavor.
County before the head of the soup dumplings:
Wenzhou's famous county before the soup dumplings formerly known as Zhengde big soup dumplings, began in the Qing dynasty Guangxu twenty-seventh year (1901), has been passed down to the present day, a long time. That soup dumplings white crystal, slippery sticky mouth, soup clear fragrant warm, melt in the mouth. I remember when I was studying in Wenzhou, often skipping classes to sneak into the county before the head to eat dumplings, and still can't help but make people smile Wen. State people regard eating soup dumplings for good luck, traditionally have soup dumplings to guests of the customs and habits. Urban youth engagement to friends and relatives to present soup dumplings coupons to show that the edge of the Zhixi. Overseas Chinese return to their homeland to eat soup dumplings for hometown love. County before the soup dumplings use the best glutinous rice production, cooking but not broken, delicate flavor, unique reputation. The three varieties of soup dumplings are the most popular. in December 1998, the Ministry of Domestic Trade held the first "Chinese Famous Snacks" recognition activities in Hangzhou, Xianqian Soup Dumpling Shop's soup dumplings with hemp heart were recognized as the "Chinese Famous Snacks". "Chinese famous snacks".
Horseshoe Pine
The earliest production in the Qing Dynasty Yongzheng years Yueqing White Elephant place, in the shape of a horseshoe named. It is made of flour and brown sugar as skin, filled with sugar heart and salted meat dices, red melon silk, cooked sesame powder, cinnamon. Side slanting, five cuts open, with the hand under the pressure to reveal the heart of sugar, affixed to the inside wall of the 2000-degree high-temperature charcoal oven barrel, stewed in the open fire, with a crispy skin and soft heart characteristics.
Maqiao
Originally known as Qiaoshi, it originated from the custom of begging the Weaving Maiden on the seventh day of the seventh month of the lunar calendar. Hemp Qiao uses high-quality flour, cane sugar, lard, salt, soda and other raw materials, modulated into a tongue-shaped, sprinkled with sesame seeds, baked.
Pancakes
Wenzhou people have the custom of eating pancakes at the Dragon Boat Festival. Production of pancakes have a certain degree of difficulty, first of all, the proportion of flour and water to be appropriate, stirred, grabbed in the hands of hanging and not fall, the batter to the iron frying pan in the light drag a circle, it will be branded out of a diameter of about 21 centimeters, as thin as a silk sheet to. Place the sheet on a flat plate, put into the shredded meat, shredded mushrooms, green beans teeth, shredded eggs, shredded eel and chives fried into the stuffing, rolled into a cylinder, dipped in the original stuffing heart fresh marinade and eat
Jelly
To the yellow croaker or other fish fat as a raw material, add water (50 grams of croaker plus 2,500 grams of water) boiled, melted and cooled to be made. Eat with a knife to open into small grains, with soy sauce, monosodium glutamate, rice vinegar, sesame oil, pepper and other seasoning. The taste is cool and smooth.
Oil Egg
Sticky rice flour dough stuffed with hemp heart or bean paste, dipped in white sesame seeds, then deep-fried and cooked in old yellow color. Shaped like a duck egg and slightly longer, hollow, so called oil eggs; also used fresh pork and mushrooms and other fillings, shaped like a round table ping-pong ball and slightly larger, called hemp ball. Li Datong, a century-old store in Rui'an, started out making oil eggs and doughnuts.
The yellow cow bone is stewed for a long time, the meat and tendons are very crispy, and the strong fragrance overflows to the cheeks. It is said that the bone side of the meat is particularly fragrant, this whole set of beef bones also because of the ingredients to pay attention to the unique, so the aroma of the rich, flavor is particularly strong. Beef bone with soup flavor and nutrition are good, especially the steak taste pure, into the mouth crispy and not greasy. 1998 Xie Bingjun, Xie Bingguo brothers in the town of Aojiang hit the 'Pingyang yellow cow bone' signboard, specializing in yellow cow as raw materials for the production of a variety of snacks, because of the taste of the authenticity of many customers come to the name of the town, such as today! "Pingyang yellow cow bone" really do household name, become a special flavor snacks in Wenzhou.
Fish cakes
Wenzhou fish cakes as early as the Republic of China ten years (1921) has been famous. At that time, Yongqiang Shacun Zhou A-shi specialized in selling fish cakes. The main raw materials are tofu, mountain flour, fat meat, beat the long strip, put in the steamer to steam, and then put in the frying pan to fry, people call him "fish cake real". Now the fish cake production method has been further improved, do first scrape the yellowtail, scallop fish and other less thorny meat of the fish chopped into a puree, add wine, mixed with tofu, vegetable puree, onion, ginger, etc. and sweet potato flour kneaded into a powdered dough, and then for the cake shape, or on the steamer, or down the frying pan fried to a charred and then into the pot stewed, can be eaten alone, you can also cut into slices of pieces of boiled or shredded with condiments and stir-fry.
River crab
River crab is a general term, generally agreed to be the Oujiang River pike crabs, after the fine chopping decomposition, with vinegar, soy sauce, yellow wine immersion or supplemented with other ingredients of the secret method, the production of dipping time of about half an hour to an hour, so the surface taste of the river crab sheng is acidic, sweet, soy sauce, fresh, dipped in mustard and eat it, then become a fresh fierce spicy. I thought, river crab is one of the most fresh ou cuisine, in the dense method of seasoning under the dipping system, the raw crab meat really taste new sharp, fresh gas compelling, only that the Yongning River, the source of the Longquan River a clear stream to the east, flowing through the north and south of the Yandang Mountains majestic and steep mountainous areas, along the river is the trees and bamboo show, clear springs and shallow streams, the valley paved with clouds, the rocky standing wind rows, the crab will be born in this river, the crab is born in the oujiang river.
Clams
For traditional shellfish farming, Ningde Meitian clams are famous at home and abroad for their full grains and low sand content. Fuan Ximei is a clam seedling production base, Xiapu Yantian clams are also famous. Wenzhou's production is also very objective, but this dish to foreign friends point must say clearly, or it is very embarrassing ...... often come out to manipulate the foreign accent yelling: "waiter call your manager over, this what the clam's and blood, do not burn how to eat ah ... ... ..." really stunned ah ......
Wenzhou sorghum meat
According to legend, created in the Qing Dynasty, Wenzhou Hengjing Lane Guangjin kind of preserved meat store. With pork breast cut into thin slices, mixed with sugar, monosodium glutamate, soy sauce, shaoxing wine, refined salt. After spreading the sun, drying and become. Round, translucent, with uniform thickness, crispy and delicious. Eat and never get tired of the characteristics
Ching Ming cake
In the Qingming Festival, Wenzhou city and countryside, grinding glutinous rice flour to make cakes, stuffed with pork, bamboo shoots and so on, or embedded in sweet sugar, commonly known as "Qingming cake". In the mountainous areas, then pick Qingming grass for cakes. Qingming grass, that is, the sheep's lettuce, also known as "rice dishes". The scientific name of the "sagebrush", annual grass. Qingming season, will be sprouting a sheep white hairy leaves, people pick the top of the leaf, wash and mash, and the glutinous rice flour, with fresh bamboo shoots, mustard greens, diced meat as a filling, the cake steamed and eaten. Some people, from the field to pick sheepshead, Malan head, ramie tender brain and other wild vegetables or grass, first cooked sun-dried, ground as a cake filling, and on the rice flour or flour cake, wrapped in two pieces of fragrant bubble leaves, and then, in the rice pot or steamer steamed into, commonly known as "artemisia cake. In Taishun, the first day, the first day, to sheep's lettuce leaves or artemisia and rice flour, filled with sugar a day buns, known as "steamed mochi". Miancai, color green with toughness, not only delicious, and stored for a long time, have a warm stomach. Qingming Day on this day not to raise the fire, to cold food for the fruit of the stomach, that is, in ancient times to commemorate the mesquite push burning Mianshan take cold food of the legacy of the intention. Now Yueqing Chengguan, whenever the Qingming around, the street will have Qingming cake in the sale, the flavor is very good!
Pingyang fried dried flour
Wenzhou stall snacks, one of the more coarse dried flour as much now fried dried flour, basically to the Pingyang fine dried flour as much dried flour fried with different ingredients, the flavor is also different.
Duck tongue
In Wenzhou food more long, know the importance of duck tongue, no tongue is not seat. But it turns out, Wenzhou is also a water city, a Oujiang River through the city into the East China Sea, the river and is countless, it is said that in the early years, Wenzhou City, like Venice, the city's main street is the river, the river is alive, the second half of the last century before the letter of the river, the Cicada River and so on the revolutionary land fill up, so the city became the main avenue, still named the letter of the River Avenue, the Cicada River Avenue. Today in Yongchang Fort, the creek adjacent to the street, or street adjacent to the creek, the scenery is still visible in miniature. Water city of Wenzhou should have a large group of ducks live, but I do not say that the ducks paradise. However, I have not met the duck face, but in the Nanxi River has seen a number of swimming ducks. But also, ducks this bird, is a hermit, like reedbed and water.
Magnetism
In the ou cuisine, more than to steam the magnets, steamed magnets, back shell is crab yellow, reddish, chelae within the meat is more, such as the lily of the stalks like white. Wenzhou people will be briefly divided into two crabs: one for the cream crab, crab yellow crab; one for the white crab, crab meat crab. Today in Yandang Mountain to eat the grub midge is white crab, meat fresh, dipped in zhejiang vinegar or mustard to eat, in order to dip the vinegar for fresh.
. Minced Meat Sea Sting~
Wenzhou is located on the seashore and is rich in seafood. The hibiscus is born in the sea, itself with a heavy salty flavor, so usually before eating, should be put in the water to soak off some salty flavor, the minced meat with seasoning mix well and put into the pot to steam for 5 minutes, put the hibiscus head can be. Stingers can be eaten raw, and the head is the best part of the stingers. Chewy and crunchy ~ at the same time, many places are directly to the lighter sting head cut into the plate, put "flower child" (I only know the dialect is so said, the scientific name will not be called, called is the red sea creatures, a little like the fish eat the kind of small creatures, but a lot of big ~), dipped in the eat down the wine with a lot of flavor
Anchovy
Commonly known as seed crabs, in Wenzhou can be famous. "Yandang wine tea mountain plums, Jiangxinyu phoenix-tailed fish", its beautiful body shape has to say more: the fish body has a beautiful arc and side flat, male and female small, scales are dazzling silver-white, the abdomen has a prismatic scales, the tail is forked, pointed, narrow and long, in the shape of the legendary phoenix tail, so the name of the phoenix-tailed fish. In fact, according to me, more like a small razor with a beautiful arc, a stab out of our homesickness blood. According to "wenzhou fuji": "oujiang river after the temple, produced crabs long tail flat body, belly and knife. Those who have a son, the name of crabs. Its meat is tender and delicious." Wenzhou people eat crabs mostly by deep-frying method, which is fragrant and crispy, delicious and tasty. "A bag of anchovies makes you homesick for home." Wenzhou overseas Chinese some of their families, whenever the anchovies on the market, it will be half-dry, accompanied by fennel, tea and sugar, and then the fish soaked, placed on small gimlet rows drying, refined into dried fish, sent to overseas friends and relatives, so that they can share the warmth of the hometown and the fragrance.