Unlike the steaks in western restaurants, the steaks in small towns in Hu Ling are cooked in a traditional Chinese stew, which is very suitable for the public's taste. In the noisy old street, there are occasionally several steakhouses scattered. Take the ribs with meat from the cattle raised on the farm hill, first pick out the oil tendons on them, then cut them into small squares of about 5 cm, then add boiling water, cook them with ginger, garlic, fennel, pepper, codonopsis pilosula and other Chinese herbal medicines and seasonings on a warm fire for one hour, and bake them well. You have to line up every time you go ~

2. Zeya Fish Head in Ouhai

Baotou fish in Zeya Reservoir is a famous specialty of farmers. The fish head from Zeya Reservoir is dark, the fish is tender and smooth, and even the fishbone is extremely delicious when chewed, without any fishy smell. Fish head can be braised, chopped pepper or clear soup. However, what is more commendable is that this fish has also been made into traditional Wenzhou fish balls, and the soup is stewed with the fish head, which instantly adds a lot of color.

3. Wencheng sweet potato vermicelli

It began in the Qing Dynasty and is famous for its unique production method and unique flavor. Wet sweet potato with water, filter out potato residue and impurities, take starch, mix with water one layer at a time, cook thoroughly, let it cool for about 30 hours, harden and wrap it into vermicelli. It is resistant to cooking and frying, crystal clear in color and tough and smooth in taste, and is an indispensable first dish of Wenzhou banquet. It is said that it has been exported to Italy, Germany, Spain and other European countries.

4. Pingyang Huaixi Muscovy Duck

Muscovy ducks there are all purely stocked, drinking landscapes and eating wild vegetables, so the meat quality is more delicious than that of captive ducks. Unique cooking techniques and selected ingredients can remove the fishy smell of duck meat while maintaining the original flavor of duck meat to the greatest extent. Duck soup is delicious, mellow, rich and sweet, and it is definitely a good weapon for cooking!

5. Crab in Yanting, Cangnan

That is the swimming crab which is famous for its delicious taste in domestic and foreign markets. According to historical records, as early as the thirty-fourth year of Jiajing in the Ming Dynasty, the court issued a decree stipulating that pavilions should be used for stationing people, building thoroughfares and catching crabs. The crab shell in Yanting is blue and shiny, the crab belly is as white as snow, the body fat is full of flavor, and the oil is rich and nutritious. Steamed, the most original!

6, Dongtou fisherman fragrant rice

Dice shrimps, scallops, dried cuttlefish and other seafood, mix with glutinous rice, stir well, and steam in a bag woven with water bamboo. The grass has the smell of zongzi, and the steamed glutinous rice is glutinous but not greasy, with a fragrant smell, which makes people feel refreshed after tasting a variety of seafood.

7. Taishun's smoked rabbit

Meat rabbits raised by farmers in mountainous areas are specially smoked. The rabbit's brown appearance is good, and its meat is tender. After smoking, it has a special burnt taste and no fishy smell. If dried bamboo shoots are cooked with yellow wine, vinegar and pepper, the taste is extremely fresh and fragrant.

8. Lucheng Tengqiao smoked chicken

Tengqiao chicken is processed in six processes. When smoked, it is heated evenly, which better preserves the original flavor of the chicken and also preserves a complete chicken. In a wonderful sentence, it is called: rich water does not flow out of outsiders. The finished product has Huang Liang color and mellow taste.

9. nanxi river roasted whole sheep in Yongjia.

Diners who have been to Shang Ling Village know that roast whole sheep with crisp outside and tender inside is a local specialty food, and every table must be ordered. By the end of the week, almost a dozen farmhouses were full, and the cars parked on the roadside were several kilometers long. The local roast whole sheep is made of local goats and charcoal with a unique formula, which can be described as delicious.

Yueqing Qingjiang Sam sun noodles 10

The fragrance of wine is not afraid of the depth of the alley. Qingjiang Sanxian noodles are favored by diners because of their fresh taste, rich ingredients, thick soup and tough noodles. In order to ensure that this bowl of noodles is fresh enough, more than three kinds of seafood, such as oysters, clams, shrimps, jumping fish and clams, are usually purchased locally in Qingjiang, and the raw materials are very fresh.

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