Ouhai District delicacies include double-flavored croaker, braised swimming crab, yellow croaker with net oil, fish maw with mustard greens, anchovy rolls, potato yellow croaker, scallion oil yellow croaker, etc.

1. Double-flavored cockroach: Wenzhou cockroach meat is creamy and tender, tender and plump.

The double-flavored clam is made with two cooking techniques: steaming and pot stickers. It has a lively shape, bright colors, two flavors in one dish, and a unique flavor.

2. Braised swimming crab: Braised swimming crab is not suspected of killing animals. Although it is called swimming crab, its meat is rich and its taste is fresh.

3. Yellow croaker in oil: Fry the yellow croaker over high heat until the outer layer forms a crust, then dip and fry over low heat, then fry over high heat until the outer layer is crispy and golden brown.

When serving, line with sweet and sour radish shreds and serve with Sichuan peppercorns and salt.

4. Fish maw with mustard greens: Cut the fish maw into 5-3cm pieces, cook in a pot of boiling water, remove and drain.

Using the butter-white roasting technique, the finished product is soft, glutinous, cartilage, and a perfect blend of water and milk. It is paired with mustard hearts and has a fresh and fragrant aroma. It is not greasy in the mouth.

5. Anchovy rolls: Cut the fish into slices, add chopped green onion and other seasonings, apply shrimp paste, insert a large shrimp with a tail horizontally, and roll the shrimp tail forward, then pat it with flour.

Add egg wash and coat with bread crumbs.

6. Potato yellow croaker: Cut the pork net oil into rectangles, apply egg yolk starch paste, put the fillings (diced yellow croaker meat, minced water chestnut meat, add egg white and other seasonings and mix), roll into a cylindrical shape, and use fine linen

Tie the ropes into potato skewers at intervals, dip them in dry starch, put them into a frying pan and fry over low heat for 5 minutes. Remove the hemp ropes, switch to medium heat, fry until crispy on the outside and golden in color. Remove from the pan and serve on a plate.

7. Yellow croaker with scallion oil: Put the yellow croaker into the boiling water in the wok, add ginger, green onions, wine, bring to a boil, cover and then turn to low heat. When the fish is tender, remove it and put it on a plate.

The fish is tender and fragrant with green onion, the seasoning is light and the original flavor is outstanding.