Yiwu City is the second grain-producing area in Zhejiang Province. It has many varieties of crops and is rich in brown sugar, and is rich in food raw materials. The smart and skillful Yiwu people, after working hard, have produced many snacks with local flavor. Products made with rice include white rice, white rice porridge; rice soup, rice soup, vegetable rice, rice noodle soup, candied glutinous rice cakes, soy noodles, etc.; wheat knots, noodles, wheat paste, and wheat dumplings made with wheat flour; wheat loach, Wheat noodles, steamed buns, ramen noodles, wheat soup, wontons, noodles; sweet potato vermicelli and sweet potato pancakes made from sweet potatoes... There are dozens of snacks in urban and rural areas. Some snacks have formed their own distinctive characteristics, such as Donghe meat pie, Yiting ramen, Fotang crispy cake, Suxi sesame cake, Haolin mung bean cake, Niansanli fried glutinous rice cake, Choucheng Huihui cake, etc. There are also "sesame candy" made from glutinous rice, corn, sesame, peanuts, soybeans, etc., which are fried and then added with sugar.

As history changes, people’s food also changes. Some Yiwu snacks have become more sophisticated after being made with modern techniques. They are no longer folk snacks, but have entered big restaurants and restaurants and become famous delicacies. Some of them are popular inside and outside the city and have traveled all over the country.

Snacks have three definitions in the "Modern Chinese Dictionary". What we are referring to here is "the collective name for rice cakes, rice dumplings, yuanxiao, camellia and other foods sold in the catering industry."

Snacks, also called "meeting food" by Beijingers, probably refer to "cold dishes" that are different from staple food. The "snacks" of Yiwu people should refer to various foods used as snacks. There are various types of snacks, including grains, fruits and vegetables, meat, eggs, and milk. They have all kinds of sweet, sour, and spicy flavors. They can be eaten hot or cold in different ways. They far exceed the definition of "snacks" in the dictionary.

Yiwu City’s snacks have a long history, and the origins of many snacks are unknown. But its characteristics are nothing more than: 1. Wide selection of ingredients; 2. Exquisite cooking techniques. Although the process is not complicated, it pays great attention to color, aroma and taste; 3. Wide variety.

● Donghe Meat Pie

Everyone who has eaten Donghe Meat Pie praises its unique flavor. This Donghe meat cake is made up of two layers of wheat cakes, with fat meat and leeks sandwiched in the middle, but it is as thin as rice paper. When the meat cake is fried, its color is like amber, like an erratic halo of the moon.

Donghe meat pie is very particular about the selection of ingredients. The flour should be of high quality, because good flour has good stickiness. Add about two and a half ounces of salt to one pound of flour, then add water and knead it into a dough. After 10 minutes, cut it into long strips and then cut it into dough. The dough should be picked evenly, usually 25 to 30 pieces per pound. The stuffing is mainly pork, with appropriate amounts of green onions, refined salt, and MSG. It is best to choose three layers of pork, chop it into minced meat and set aside.

When making, first fold two small doughs together, use your palms to gently press them into two small pancakes about half a centimeter thick, then sandwich a little meat filling between the two pancakes, and then Hold the pancake body with your left hand, and pull the edge of the pancake with your right hand. Both hands work closely together to rotate and pull. As the pancake is rotated and pulled forward and backward, in a short time, the green color of the meat filling gradually shines through the thinner pancake surface. The ground becomes clear. When the cake is stretched to a radius of about 5 centimeters, the entire cake has become a thin piece of paper, and dots of green onions are clearly visible on the paper, just like the starry sky at night.

After the meatloaf is pulled into shape, it is fried. Use a flat-bottomed pan so that the pan heats evenly. When frying, you must control the "heat". Before frying the pancakes, first burn the bottom of the pan red over high heat, then reduce the heat to a simmer, then apply a little edible lard in the pan, wait until the pancake surface turns yellow to amber, and then you can enjoy it.

Donghe meat pie is oily but not greasy and bright in color, making it a must-have snack in our city. After the reform and opening up, Donghe meat pie went out of Donghe. Before the reconstruction of the old city, there were small stalls selling Donghe meatloaf on the original Xinma Road, Xianqian Street, and Xiuhu West Road in Choucheng, and the business was very prosperous. The old city was renovated and the original new road was demolished, but the Donghe meat pie stall still appeared where people gathered. Some even travel with businessmen to open Donghe meat pie stalls in big cities such as Beijing and Urumqi.

● Uitei Ramen

Uitei Ramen is famous for its uniform thickness, silver color and soft texture. With a variety of seasonings, it tastes delicious. For Yiting Ramen, the flour must be local white flour or northeastern flour.

Due to the long growth period of northeastern wheat, the flour produced has good toughness and is easy to pull. Moreover, the businessmen of Yitei Ramen do not use fermentation additives when mixing the noodles, and ferment them completely by themselves, so the natural wheat aroma is particularly strong. Yiting Ramen is also very particular about the soup and noodle condiments. In a ramen stall, there are always more than 10 soup bowls and various noodle ingredients on the table for diners to choose from.

When it comes to ramen noodles at Yiyiting, there is also a story of "ramen marriage".

In the late 1960s, a young man named Bao Di set up a noodle stall near Yiting Railway Station, specializing in ramen noodles. Because of Bao Di's superb craftsmanship, business is booming.

One evening, Bao Di was about to close the stall and go home. At this time, a ragged old man walked out of the train station. He came to the stall, said feebly "I want a bowl of noodles", and rushed to the stall. fell to the ground. Upon seeing this, Bao Di hurriedly helped him up and immediately lit a fire and cooked a bowl of ramen noodles just for him. After eating, the old man gradually gained strength and even praised Bao Di for his good craftsmanship. But after eating the noodles, the old man couldn't pay for the noodles. Bao Di took the initiative and told the old man that there was no need to pay. When leaving, Baodi gave the old man some money.

A week later, the old man came to Bao Di's stall again, followed by a beautiful girl. The old man said to Bao Di that his daughter Zhang Ping was specially brought here to be your assistant.

Bao Di was extremely surprised and quickly thanked Zhang Ping. Zhang Ping is smart and quick at work, making him a good helper for Bao Di. A year later, the two got married again. The ramen stall turned into a ramen shop, and the business became more and more prosperous.

● Fotang Shortbread

People say that Jinhua Shortbread is famous, but in fact, Fotang Shortbread is crisper and more delicious than Jinhua Shortbread.

Fotang Town is known as Xiaolan River and has been a gathering place for merchants since the Qing Dynasty. The booming business has led to the development of flavored snacks. Many of the pasta dishes are well-made and delicious, and are highly praised by diners. The Fo Tang shortbread is crispy and sweet, and the filling of fatty dried meat and vegetables is neither salty nor bland, making it very tasty. Shortbread is crispy. Therefore, in addition to being particular about the selection of materials, the fire is also very particular. The charcoal fire for baking shortbread must be charcoal made from hard wood and cannot be replaced by any other material. When baking, first turn on the charcoal fan in the furnace, put the shortbread on the stove, and wait until the skin of the shortbread turns yellow, slowly smoke it with evening fire until it is cooked, then start the oven, let it cool, and then bake it again. It is reheated and baked over a slow fire to make it crispy. This is called a reheated shortbread. You must hold it with both hands when eating it, otherwise when you take a bite, the whole shortbread will spread out and become fragrant and fragrant. Some out-of-town guests come to the Buddhist temple and after eating one poop, they want to buy a few more tubes, saying they want to take it back so that their families can enjoy it.

● Maituo paste

"Maituo paste" is the most common snack in farmers' households and is also the easiest to make. After the debut of new wheat, it can be said that every household in rural Yiwu makes "Mai Tuo paste" as a snack.

To make "Mai Tuo Paste", you need to choose high-quality wheat flour, add an appropriate amount of salt, and mix with water to make a thin paste. When making paste, apply a little cooking oil, preferably lard, in the pot to prevent it from sticking to the pot. The fire should be simmer to prevent the pancakes from being burnt due to excessive firepower.

"Maituo paste" is different from northern pancakes. It is soft and fragrant. It tastes better if you spread it on the cake with brown sugar or honey and roll it into a tube shape.

The above snacks are the favorites of Yiwu people to eat and cook. There are also some varieties made with flour, such as the steamed buns and longevity noodles made by Wudian people, which are also very popular among people. The Wudian steamed buns are soft and tough, and the longevity noodles will not burn in the pot for a long time. They are often given as birthday gifts and longevity noodles. Gifts: Choucheng’s Huihui cake has entered the business world from the private sector and has become a leading variety in the pastry industry.

In addition to some popular popular varieties, Yiwu snacks also include festive snacks, such as Mid-Autumn Festival rice dumplings and sugar cakes. It is popular in Maodian area to eat wheat cakes on the 6th day of the sixth lunar month. Although the wheat pancakes are not very exquisitely made, the Maodian people regard the 6th of June as a major holiday. They started making pancakes a few days ago and sent people to invite relatives and friends to their homes for a reunion to eat pancakes and meat. It was very lively. .

With the changes of the times and the improvement of people's living standards, Yiwu snacks are also quietly changing. Some have been eliminated and are no longer popular snacks; some have been improved and become not only popular snacks among the people, but also become famous foods in big restaurants and hotels, and have become foods favored by dignitaries.

Like sesame candy, which has always been loved by Yiwu people, in the past, every household in Yiwu rural areas would cut several jars of sesame candy in preparation for the "spring shortage" during the 12th month of the lunar calendar. Nowadays, sesame candy cutting has basically disappeared in rural areas, because there is enough food at home all year round, and I no longer feel hungry. I can’t think of eating sesame candy, not to mention that there are always biscuits and fruits on the table every day. To the west of the Shengli Food Market in Choucheng, there are several stalls selling sesame candy. The business is very good, and people come here because of their nostalgia. People buy one or two kilograms of sesame candy at a time, and they also taste the sesame candy when they eat it. It’s not like before at all. , eating sesame candy to satisfy hunger.

Snacks such as "Mai Tuo Guo" have been improved and entered into restaurants, and their names have also been changed to something like "Look Back and Smile". Of course, the condiments are no longer brown sugar, dried vegetables and the like. Instead, it is served with sweet sauce, roast duck and fresh green onions. It has become like eating Peking duck.

It can be expected that with the continuous improvement of living standards, smart Yiwu people will not only produce snacks that are characteristic of the times and popular with consumers. Because the prosperity of snacks is often closely related to the economic development of a region.

Twenty-two "candidate" delicacies for the "Top Ten Flavors of Yiwu City"

(1) Snacks

1. Donghe Meat Pie Dong River meat pie is composed of two layers of pastry, with fat meat and green onions in the middle. The pie is as thin as rice paper, the color is like amber, and it is oily but not greasy.

2. Wudian Steamed Buns Traditional Wudian steamed buns were a staple food in traditional festivals such as the Spring Festival, Lantern Festival, and Dragon Boat Festival. They are also enjoyed in life rituals and have a wide range of uses. When eating, add dried bamboo shoots and small triangular pieces of roasted meat.

3. Yiwu Tangyuan (Yuanxiao) is made of glutinous rice ground into powder and filled with fine and pure white sugar, black sesame and high-quality lard. It is fragrant, sweet, fresh, smooth and waxy. Characteristics: When you bite into the skin, the oily aroma overflows, it is glutinous but not sticky, fresh and delicious.

4. Maituo paste Maituo paste uses high-quality wheat flour as raw material, adds water to make a thick paste, spreads it into a hot pan, rolls it into a thin round cake, wraps it with vegetables, brown sugar, honey, etc., rolls it It is a delicacy in the shape of a tube.

5. Soak rice flour in water to a certain extent, then grind it into powder, steam until half-cooked and pound into tough noodles, put it in a special device with sieve holes, apply pressure to turn the noodles into fine strands, After heating, place it in cold boiling water and mix with sauce.

6. Amaranth wontons are wontons stuffed with amaranth.

7. Hand-pulled noodles are also called pulled noodles. Use high-quality flour, add a small amount of salt, and knead it into a soft dough with water. Leave it for a certain period of time, knead the dough into several small pieces, apply it with vegetable oil, and cover it with a wet towel. When cooking, pull and throw the noodles into long strips, cook them in boiling water and add condiments for meals.

8. After mixing the buckwheat mice with the buckwheat dough, roll it into thumb-thick noodles, cut them into small pieces, pinch the dough between your middle index fingers, and roll it into a hollow shape on a rice sieve, that is, It is named after "the back is covered with sieve flowers and there are two scars in the abdomen". It looks like a small mouse. Shape the dough into mesh-like patterns on the outside and cook it in boiling water with seasonal vegetables.

9. Mai Loach (Knife-cut Noodles) Knead the flour into a dough, roll it out with a rolling pin, fold it, cut it into thin strips, add vegetables, etc., boil it for three times, and then it is ready to eat.

(2) Desserts

10. Yiwu sesame candy Sesame candy is a traditional local product of Yiwu. The main varieties include glutinous rice candy, sesame candy, peanut candy, sliced ??candy, etc. Yiwu sesame candy is bright in color and has the characteristics of fragrant, sweet, loose and crispy. It is one of the foods that Yiwu people have long loved.

11. Yiting oil pastry Yiting oil pastry, also known as moon cakes, has a long history and is a traditional Mid-Autumn Festival food in Yiwu. Yiting pastry is made from high-quality flour, suet, brown sugar, white sugar, sesame, walnuts, peanut kernels, shredded fruit, etc. The crust has distinct layers and is crispy but not loose.

12. Chi'an Crispy Cake The traditional Chi'an Crispy Cake is made from high-quality white flour, and a small amount of salt is added. When kneading the dough, rapeseed oil is added several times as needed to make the strip-shaped dough divided into multiple pieces. level. Then divide the noodles evenly into multiple pieces with your hands. After kneading, add salted dried vegetables and lean pork round cakes in the middle, and then stick them to the inner edge of the iron charcoal grill for grilling, shaped like a golden crab shell. The dough is layered and crispy as paper, salty and delicious.

13. Qingming Noodles Qingming Noodles are made from wild vegetables such as Pengsong tender head, green and amaranth as raw materials, and are made of high-quality glutinous rice flour, filled with sweet or salty fillings. There are many varieties of colors and certain specialties Artistic, green color and good taste.

14. Zongzi Yiwu-style rice dumplings include white rice rice dumplings, mung bean rice dumplings, eight-treasure rice dumplings, meat rice dumplings, etc., all of which are made of high-quality glutinous rice.

15. Red glutinous rice flour is made from glutinous rice flour, wrapped in sesame and white sugar filling, and dyed red glutinous rice is stuck on the outside. It is eaten after cooking. It is usually used on occasions such as Chinese New Year and festive banquets.

16. Seiko Tofu: Collect wild Seiko seeds from the mountains and dry them in the sun. Grind the kernels into powder, add water and cook into a paste. Let cool and solidify into a brown tofu shape. In the hot summer, eat it in a bowl and mix with it. The "Zezi Tofu" made with sugar, vinegar and peppermint oil is soft, smooth and refreshing, making it a great way to quench thirst and relieve summer heat.

(3) Dishes

17. Shangxi Beef Offal , beef offal, etc. are cooked with Shangxi's unique cooking method to create the "beef series", which is delicious and slightly spicy, and you will never get tired of tasting it.

18. Zongtang Tofu The authentic Zongtang tofu uses the best local soybeans, spring water from Zongtang Village, and is cooked with firewood from Shankou. After the tofu is made, eat it immediately. It tastes fresh, smooth and delicious.

19. Chi'an Tofu Skin Buns Chi'an Tofu Skin Buns are made from Yiwu's famous specialty tofu skin wrapped in tofu, radish, pickles and other vegetarian dishes. When the iron pot is heated to a certain high temperature, it is wrapped, grilled and eaten immediately, emphasizing "freshness". Its fragrant, soft and refreshing taste is self-evident.

20. Xiayan Qianzhang Xiayan Qianzhang is famous in the city for its whiteness as paper, uniform thickness, strong flexibility, refreshing and delicious taste. It uses local high-quality soybeans as raw materials, soaks them in water and then grinds them into soy milk with a fine stone grinder. After boiling and filtering, it is cast and extruded with thousand-layer gauze to form, commonly known as "Qianzhang".

21. Buddhist temple white-cut mutton Traditional Buddhist temple white-cut mutton is made from local goats. After the hair, heads, claws and internal organs are removed, the limbs are tied tightly with strings. The blood is evenly applied to the skin of the goat. After drying, the whole goat is put into the pot, burned, stuffed, and soaked until cooked. Then, it is taken out to dry. The aroma will be fragrant. The cut mutton can be dipped in the seasoning of green onion, ginger, and soy sauce.

22. Dongtang dog meat Dongtang dog meat is a delicacy that has been passed down for a long time in the Dachenxalin area. It is made by killing live dogs and grilling them. Properly aged and tender, with a fragrant aroma, its reputation is well-known both inside and outside the city.