Souvenirs (snacks) Oatmeal cakes are either sweet or salty. The sweet ones are filled with sugar and sesame seeds, and the salty ones are filled with dried shrimps, chopped green onions, diced meat, dried fragrant spices, or mixed with eggs as fillings. Roll them out into the size of a round fan and bake them.
Serve when cooked.
In rural areas, skillful peasant women often entertain guests with wheat cakes, or take a few wheat cakes to work in the fields during busy farming periods to serve as good laborers.
Maijiao is also called "food cake tube".
Wrap various dishes such as meat slices, egg skins, dried shrimps, bean noodles, rice noodles, mung bean teeth, shredded bamboo shoots, taro, shredded radish, etc. in paper-thin wheat-fried skin (or rice tubes baked with rice milk).
Soft and delicious, with a unique flavor.
Almost every holiday, the industrious housewives get busy, buy a lot of vegetables, bake them into wheat flour, put them on top, roll them up, and then you can eat.
Wheat Jiaotou Just because every household grows wheat, there are more wheat-based foods.
The skin of Mai Jiao Toudan is also made of flour, but it is thicker. Cut it into small pieces with pork, dried fragrant rice noodles, vermicelli, peanuts, and spring coated silk. Mix it with dried shrimps and stir-fry it. Add eggs and pour it on top of the wheat noodles.
On the charred skin, roast over a warm fire, cut into pieces and put on a plate, it tastes very good.
It is a delicious and labor-saving food.
Every time when the New Year is approaching, many rice-making masters will come to the village. Then each household will take the best rice. The master will put the rice into a jar and burn it with fire. After a certain time,
I typed it out, and it turned into a white and fat rice.
Then mix it with homemade sugar, press it flat, and cut it into small pieces. It is very loose and fragrant.
Mochi is made by soaking glutinous rice in water, draining it, steaming it, and pounding it in a stone mortar. This is very labor-intensive. Usually the father at home performs this task, while the mother sticks some water on the side and turns it over.
When it's done, put it on the table, flatten it, coat it with pine flowers, cut it into long strips, spread the sesame and sugar fillings, cover the other end of the glutinous rice cake and press it down, cut it into diamond shapes, and bake it in a wok.
Plate it and it's ready to eat.
Or just eat it, it's soft, I believe you won't forget the taste.
Qingyan Qingyan is the Qingming dumpling, but its method is different.
During the Qing Dynasty, every household collects tender grasses such as mianqing (sage grass) and glutinous rice greens, cooks them and mashes them into a paste, mixes them with the glutinous rice and kneads them into a ball, embeds the fillings, some sweet and some salty, and then puts them on the front and back of the towel.
Freshly picked catalpa leaves are steamed in a steamer, which is suitable for people of all ages and is often used as an offering at graves.
Rice milk cake is a famous snack in Sanmen. It has been around since ancient times. There is no such snack in other places. In Sanmen, only Shandong Village has turned it into a commodity and sold it on the streets. Therefore, rice milk is sold in the county.
Nine times out of ten, the person who is the best is a person from Shandong Village or a woman married from Shandong Village.
The color of the rice milk cake is appetizing. It is as white as snow. Its appearance is as round as a steamer, and its inside is like a sponge. It has a pattern like a wire mesh. It is soft and soft. It is fluffy and soft when you take a bite. It has a fragrant rice flavor.
It overflows and does not stick to teeth.
Its method is a purely primitive operation. First, the early indica rice is soaked until soft, and the rice slurry is ground manually with a stone mill. The fine slurry is squeezed out of a cloth bag and filtered, and white sugar and yeast are added.
Put the gauze in the steamer first, pour the rice milk into it, steam it over low heat and then high heat.
Local specialties (seafood) Sanmen County has a long history of fishery production.
According to the "Shenxian Tongjian" records: "During the Western Han Dynasty, Lord Damao came to Wuqu of the East China Sea (today's Yuxixiang) to eat yellow croaker and became enlightened." Before the Anti-Japanese War, there were more than 100 fishing boats and 5,000 to 6,000 people engaged in fishery production.
After the founding of the People's Republic of China, the party and government regarded the restoration and development of fishery production as an important part of developing the three-sector economy, strengthened leadership, and actively supported it.
In 1985, marine aquaculture production ranked first in Zhejiang Province and ranked 10th in the country.
In that year, the "Sanmen Bay Joint Development Corporation" was established and the largest shrimp nursery in Zhejiang was built.
Forming a "one-stop" system of seedling cultivation, cultivation, processing and sales.
Fishery production has become the main pillar of the county's economy.
Oysters, with fresh and tender meat and rich nutrition, are known as "milk of the sea".
Blue crab, scientific name is Blue Crab.
Delicious and nutritious.
Sanmen County is the origin of blue crabs in Zhejiang Province and is known as the “Hometown of Blue Crabs”.
It is produced all along the coast, especially from Haiyou Port to Shepan Waterway.
Coastal fishermen in the Jiantiao area have always used nets to catch crabs, which the locals call "crab-carrying"; in the Liu'ao area, they use "crab holes" to lure blue crabs into the holes to shed their shells and catch them, which are particularly fat.
Artificial breeding began in 1988.
Sold to various places in Guangdong, Fujian, Shanghai, Hangzhou and Ningbo.
Shrimp is a newly developed marine aquaculture bulk product in this county.
The original species comes from Huang and Bohai areas, also known as Chinese pairs.
After 6 months of cultivation, the shrimp body length can reach 13-18 cm. The shell and meat are rich and delicious. Every 100 grams of shrimp meat has 20.6 grams of protein and 0.7 grams of fat. It is a high-protein and low-fat nutritional treasure among seafood, and can be used as a famous red dish.
Snails, red snails are abundant on the rocks along the coast of Sanmen Bay. When the tide recedes, these red snails are sucked onto the rocks and come in different sizes. Coastal women and children come to the tidal flat to catch them one after another, and they get a lot of benefits.
The meat is soft, free of sediment and impurities, and tastes delicious.
Has a unique flavor.
Constricted razor clam is commonly known as razor clam.
Sanmen Bay has many freshwater injection streams, with low salinity and high biomass content in seawater.
The three-door razor clam is uniquely endowed with a large individual body, thin shell, high plumpness and fresh and tender meat.
There are many ways to eat razor clams. They can be stir-fried raw. The razor clam meat can also be stir-fried with eggs, meat and other foods. It is delicious.
Sanmenwan United Development Corporation refines fresh razor clams in small packages and sells them to the international market.