It turns out that Yiwu Lala noodles on Xinma Road are very famous. A narrow road, some low storefronts and a few small square tables, such a simple noodle restaurant has not aroused people's interest, and there are always many people patronizing it all day. Nowadays, most of these Lamian Noodles stores have moved to Chemical Road, such as Fat Noodle and Huizhen casserole noodles.
Yiwu noodles are made of local white flour or northeast flour with good toughness, kneaded into dough by hand, kneaded into strips with thick fingers, and then pulled one by one. Therefore, it has the characteristics of uniform thickness, smoothness, softness and elasticity. Add all kinds of auxiliary materials, or into a big row of Lamian Noodles, or into a sauce row of Lamian Noodles, or into beef Lamian Noodles, or into vegetables Lamian Noodles ... flowers 10 yuan, and you can eat a big bowl of delicious Yiwu noodles.
2. There are thousands of Lamian Noodles in Buddhist temples.
In addition, there is an old Buddhist temple with thousands of faces on Chemical Road, which is also Lamian Noodles, but the taste of thousands of faces is lighter.
In addition to thousands of noodles, thousands of noodles also contain shredded pork, amber mustard skin and green chives, which adds some colors to the original monotonous noodles and makes them more delicious.
3. Donghe meat pie
There is an authentic Donghe meat pie shop that has been open for 10 years on Chemical Road in Yiwu. This shop is very simple. The owner's surname is Yang. He is from Donghe Village, Chengxi Street, Yiwu City. During our chat with boss Yang, people came to the store to buy Donghe meat pie in an endless stream. I saw that the dough in the master's hand was pulled as thin as rice paper with the rotation of his hands, and then put into the pan. With the creaking of frying, in less than a minute, a meat pie with fragrance and amber color is placed in front of you. It is reported that the price of Donghe meat pie in this store will now exceed 65,438+0,000 yuan a day. Donghe meat pie should actually be called "double wheat cake with meat", for example, it is more delicious to beat an egg on the meat pie.
4. Play beef offal
Cattle have always been slaughtered in Shangxi and Wudian areas of Yiwu. Local people use Shangxi's unique cooking method to cook beef tongue, blood, hoof and offal, which is delicious and slightly spicy. Tianxu Beef Restaurant near Jiabotang Village in Shangxi Town is said to be an "old-fashioned" beef restaurant with several years' history. Shangxi beef offal shops are mostly concentrated on the side of Shangxi section of Provincial Highway 03, and there are many shops near Shangxi Town, with per capita consumption of 30 ~ 50 yuan.
5.buckwheat mouse
The middle-aged and older generation of Yiwu people have the complex of giving up buckwheat and mice, and they are more nostalgic for the hard years of the past. When buckwheat is harvested, eating a bowl of warm buckwheat mice can drive away the chill and make the work particularly energetic. In today's delicious city, dark gray buckwheat rats have been ignored for a long time, but you can still find a few after careful search. For example, in Ergot Bay in Yiwu, buckwheat mice are sold at the price of 10 yuan/serving, and some snack bars in Yiwu also include buckwheat mice in their business scope.
The method of buckwheat noodle mouse is very simple: after making buckwheat noodle balls, knead them into noodles with thick thumbs, cut them into small pieces, take the dough between the fingers of Chinese food, and roll it into a hollow shape on a rice sieve, which is named after it looks like a mouse. Outside, dough pieces with grid patterns are cooked in boiling water with seasonal vegetables. At present, through continuous deduction, it is also equipped with ingredients such as ribs and meat sauce.
6. Wheat extension paste
It often appears in the family breakfast of many Yiwu people. It uses high-quality wheat flour as raw material, adds water to make a thick paste, spreads it into a hot pot, spreads it into a thin round cake, and then wraps it with vegetables, brown sugar, honey and so on. And roll it into a tube to become delicious. In the rural areas of Yiwu, it can be said that every household eats wheat paste as a snack.
Now, after improvement, Mailuogao has entered restaurants and restaurants, and its name has gained a more foreign flavor, such as "Laughing Back". The ingredients are no longer brown sugar and dried vegetables, but sweet noodle sauce, roast duck meat and fresh green onions, which is a bit like eating Beijing roast duck.
7. Loach (Sliced)
After kneading the flour into dough, roll it thin with a flour needle, fold it up, cut it into thin strips, and add vegetables. Cook it three times. At present, it can be eaten in some rural local restaurants in Yiwu.
8. Fotang white-cut mutton
Yiwu dialect says: mutton with wine makes the gods drool! In traditional Buddhist temples, local goats are taken away, slaughtered, unhaired, clawed and eviscerated, then their limbs are tied tightly with ropes, and goat's blood is evenly coated on the goat skin. After drying, put the whole sheep into the pot, take it out to dry after burning and frothing, and it smells fragrant. The cut mutton is dipped in seasonings such as onion, ginger and soy sauce.
9. Tang Zong tofu
Many Yiwu people may still remember that in the early years, Tang Zongren sold tofu at his doorstep. These descendants of Zong Ze made a fortune by using tofu invented by their ancestors. They have been engaged in this business for hundreds of years. Authentic Tang Zong tofu is made of local high-quality soybeans, spring water from Tang Zong Village and firewood from Yamaguchi. After the tofu is cooked, eat it immediately, and it tastes fresh, smooth and delicious.
10. Red-shore bean skin package
In Yiwu, almost every household makes bean skin vegetarian buns. Especially during the Qingming Festival and the winter solstice, this dish is a must-have dish for housewives. After the bean skin element is wrapped, fry it into golden brown. The bean skin elements on the table are crispy and highlight the bean flavor, and the inner layer is fresh and tender to increase appetite, which is deeply loved by diners. Therefore, this dish is indispensable in most farmhouse restaurants in Yiwu.
However, after years of development, the filling of bean skin vegetarian package is no longer mainly vegetarian, and meat, such as radish and beef, is added to the filling. Which is better with vegetarian dishes? If it is wrapped with meat, the bean skin needs to be fried more crisply, just like a dry fried bell, so as to taste the meat.