Donghe Meat Pie

Donghe Meat Pie originated in Jiaqing period of Qing Dynasty and has been spread to this day. As long as there are places where Donghe people go in and out, there must be Donghe meat pies. Modern Donghe people have put this traditional snack into high-end hotels, and Donghe meat pie can be eaten in Yiwu urban area and some small stalls in towns and villages. Anyone who has eaten Donghe meat pie all praises its unique flavor. This Donghe meat pie consists of two layers of wheat cakes, with fat meat and leeks in the middle, but it is as thin as rice paper; The fried meat pie is amber in color, especially like an erratic halo moon. Donghe meat pie is delicious, oily but not greasy, and bright in color, which is a must for snacks in Yiwu.

Thousands of noodles in Buddhist temple

Apart from thousands of handmade noodles, thousands of noodles in Buddhist temple also include shredded pork, amber pickled mustard tuber skin and green chives, which adds some colors to the original monotonous noodles and makes them more delicious. Both noodles and thousands of noodles are tough and chewy, and the soup is refreshing and not greasy, leaving a fragrance after drinking. The appearance is simple and the taste is clear and faint, which can be described as unique.

white-cut mutton in Buddhist temple

mutton in Buddhist temple has never been braised, stir-fried or steamed like pork. Since ancient times, it has been a way of eating "white cut".

In the traditional Buddhist temple, local goats are slaughtered, depilated, decapitated, paws removed, and viscera removed, and then the limbs are tied tightly with string, and the goat's skin is evenly coated with sheep's blood. After drying, the whole sheep is put into the pot, burned, stuffy and soaked, and then taken out to dry, with a fragrant smell. The cut mutton is dipped in seasonings such as onion, ginger and soy sauce, and it tastes excellent.

Danxi Hongqu Liquor

People in Danxi's hometown have been making wine with red koji for thousands of years. It is said that in the Song Dynasty, Yiwu people transported wine to Kaifeng through the canal. The people in Danxi's hometown cook dishes with red koji wine, which has multiplied the color and flavor. All folk celebrations, wedding banquets, visiting relatives and friends all take wine as a gift. After thousands of years of inheritance, Danxi wine has become more and more mellow and intoxicating.

bean curd skin package

bean curd skin package is made of bean curd skin, a famous specialty of Yiwu, which is used to wrap vegetarian dishes such as tofu, radish and pickles. When the iron pot is heated to a certain high temperature, it is wrapped, roasted and eaten, and it is "fresh". Its fragrant, soft and refreshing taste is self-evident.

The beancurd skin in Chi 'an gives full play to the delicacy of the bean skin vegetarian package. After years of development, the stuffing of the bean skin vegetarian package is no longer vegetarian. Adding meat stuffing, such as radish and beef, makes it more delicious. If it is wrapped with meat stuffing, the bean skin needs to be fried more crisply, just like dry frying the bell, in order to taste the delicious meat and crisp bean skin.

Buckwheat Mouse

In today's delicious city, the dark gray Buckwheat Mouse has been neglected for a long time. The middle-aged and older generation of Yiwu people, however, have a complex of buckwheat and mice that they can't give up. When the buckwheat is harvested, it is their yearning to eat a bowl of hot buckwheat mice, which can not only drive away the chill on their bodies, but also warm their limbs and make their work particularly energetic.

Taste a bowl of buckwheat mice just out of the pot, chew it carefully. The smoothness and slight bitterness of radish itself match the sweetness of buckwheat slowly, and then there is a delicious beef entrance. According to the records of Chinese medicine, buckwheat is cool and sweet, which can strengthen the stomach, eliminate food stagnation and stop sweating. It is a good choice to eat a bowl of light coarse grains-buckwheat mouse once in a while because it is used to eating exquisite and delicious urbanites.

yiting ramen

yiting ramen is famous for its uniform thickness, silver color and soft taste. Combined with a variety of condiments, it tastes delicious. Yiting pulls noodles, and the flour must be white flour on the ground or northeast flour. Because of the long growth period of wheat in Northeast China, the flour produced has good toughness and is easy to pull. Moreover, the businessmen in Yiting Lamian Noodles do not need fermentation additives when mixing dough, and they are completely fermented by themselves, so the natural wheat flavor is particularly strong. Hand-held noodles are very primitive, but the taste is really quite good!

Wudian Steamed Bread

Wudian Steamed Bread is one of the traditional delicacies in Shangxi Town. It is a famous snack in Yixi with a history of one hundred years. It is famous for its soft, fragrant and delicious quality and round shape. Soft and tough, the whole steamed bread shrinks in the palm of your hand when you grasp it with your hand, and recovers when you let it go. The traditional Wudian steamed bread is a necessary offering for people to offer sacrifices to their gods and ancestors, and also a necessary food for treating guests during Chinese New Year holidays, weddings, full moons for babies, birthdays and other "weddings and funerals". According to reports, Wudian steamed bread is hand-made with superior flour, and the process is very particular. From kneading, molding, fermentation to steaming, each process is interlocking to ensure its quality. The traditional production process is as follows: fermenting the flowers and flour of Polygonum multiflorum to make white koji-brewing the white koji and glutinous rice to make steamed bread dough-kneading the dough with steamed bread dough to make it round-swimming cage-steaming cage-coming out of the cage-drenching the red letter (Fu Lu Shou Xi) or stamping the red stamp.

fairy chicken

fairy chicken is commonly known as waterless chicken, that is, steamed chicken uses yellow wine instead of water, and a chicken weighing two kilograms adds two or three kilograms of yellow wine. Wash the chicken feathers first, put them together with the internal organs in a pottery bowl, then add yellow wine and ginger. If you don't like sweets, add salt, but the traditional method of steaming chicken in Yiwu is to add brown sugar, which is considered to be more nutritious. You can also put a few slices of lean pork. Cover the earthenware bowl with a small pot to make it airtight. Then put the earthenware bowl into a large iron pot, cover the high foot plate and cook slowly with slow fire. The wine in it is boiling. Stop and cook it later. The pot can be uncovered in about two hours. At this time, the chicken is fragrant, the meat is crisp and soft, the mouth melts, the chopsticks are clamped, and the flesh and blood are separated.

dog meat in hawthorn forest

As the saying goes, "dog meat is fat when winter comes". There are also proverbs in Yiwu, such as "Eating dog meat is warm, and you can spend the winter without a quilt" and "Drinking dog broth can treat the quilt as winter". Dog meat has been cooked in the area of Hawthorn Forest for hundreds of years. Hawthorn forest dog meat was originally learned from Zhuji. After more than 1 years of experience accumulation and continuous improvement, it gradually formed the unique firing techniques of Hawthorn forest today. The roasted dog meat from Hawthorn Forest is processed by a special process, and the dog meat produced is fragrant and very distinctive!

Shangxi beef offal

There have always been places where cattle are slaughtered in Shangxi and Wudian, Yiwu. The local people cook beef tongue, blood, hoof and beef offal with the unique burning method of Shangxi, which is delicious and slightly spicy.

green firewood stick wine

There is Shangxi Town, which is more than ten kilometers away from Yiwu. There are quite a few green hills in the town. There is Dacaoping Mountain in addition to the Xishan Mountain. At the foot of the mountain, there is a village called Huangshan Village. There is a kind of local wine called Qingchaigun. Green wood stick wine is turbid and slightly blue, like falling trees and autumn mountains, and the entrance is sweet and sweet, like syrup, but it has great stamina. People who don't know the nature of wine forget everything after drinking heavily, such as getting green wood sticks.

Buddhist temple shortbread

People say that Jinhua shortbread is famous. In fact, Buddhist temple shortbread is crisper and more delicious than Jinhua shortbread. Fotang Town, known as Little Lanxi, has been a place where merchants gathered since the Qing Dynasty. The booming business has led to the development of flavor snacks. Many pasta dishes are well-made and delicious, and won the praise of diners. The Buddhist temple shortbread is crisp and sweet, and the fat and dried vegetables with stuffing are not salty or light, which is very palatable. Shortbread is crisp. Therefore, in addition to material selection, the fire is also very particular. The charcoal fire for baking shortcakes must be charcoal made of hard wood, and no other material can replace it. When baking, fan the charcoal in the oven first, and then stick the pastry in the oven. When the pastry is yellow, smoke it slowly with evening fire until it is cooked. Then take it out of the oven, spread it out and bake it again with slow fire. This is called the baked pastry. When eating it, you must hold it with both hands. Otherwise, if you bite it, the whole pastry will suddenly spread out and smell fragrant. Some foreign guests come to the Buddhist temple, and after eating one, they have to buy several more tubes, saying that they will take them back to let their families enjoy the delicious food.

Tangyang

Tangyang, also known as Tangniang, is a kind of rice cake, brownish red, with June beans such as red clams, which is cool and sweet and convenient to eat. It is a popular cold snack in summer. Because of its moderate hardness, it is especially favored by the elderly and children.

A piece of candy looks simple, and people with good skills are delicious to cook, but people with poor skills are not delicious to cook. It seems that there are still many secrets in making sugar. Zhu Cuigen, from Shangyang Village, Chian Town, has set up a sugar ocean stall in the Buddhist temple vegetable market for six years. He said: "To make a good sugar ocean, the choice of raw materials, the raw and cooked degree of rice, and the proportion of brown sugar and water should not be sloppy. The selected raw material is the first-class round early indica rice, which is soaked in water, fished out and steamed into rice with steam. The ratio of 1 kg of rice to 2.3 kg of water is appropriate. After mixing, it is ground into slurry, and then 1 kg of rice is mixed with 3 kg of brown sugar and some June beans such as red and black. After steaming and cooling, cut it diagonally into small pieces with a knife to become a sugar ocean. "

yiwu brown sugar

yiwu's reputation as "the hometown of brown sugar" has been spread for a long time. Brown sugar, also known as Yiwu Qing, was awarded a special prize at the West Lake Expo in 1929. It is a famous bulk soil product in Yiwu. Brown sugar, squeezed from sugar cane. Brown sugar is not only edible and medicinal, but also used to make traditional food in Yiwu-"Niantang". Yiwu customs, every year in the twelfth lunar month, every household uses rice, millet, peanuts, beans, sesame seeds and other brown sugar baked, fried and mixed to make frozen rice sugar, millet sugar, sesame sugar, peanut sugar and other "annual sugar". Cutting sugar, killing pigs and making wine have always been called the "three pleasures" of Yiwu farmers.

brown sugar twist

jujube

"Eat three jujubes a day, and you won't get old all your life", a folk proverb that has been circulating in Yiwu for a long time. Nanzhao is a unique and precious product in Yiwu. During the reign of Emperor Qianlong, it was once listed as a tribute, so it was also called "Jingguo". The first episode of "China Famous Products" recorded that "the best jujube in the south of the Yangtze River is the southern jujube in Yiwu, Zhejiang". Nanzhao made from "Shuang Ren Jujube" has thick pulp, black and shiny, clear and fine patterns, sweet taste and rich nutrition, and contains many ingredients such as sugar, starch, protein, vitamins, tannin, nitrate and tartaric acid. The sugar content of fresh jujube is 1-36%, and the content of vitamin C is more than 9-12 times higher than that of apple, pear and peach, and more than that of orange, orange and lemon. It has the effects of nourishing spleen, calming stomach qi, moistening heart and lung, stopping cough, nourishing five internal organs and treating deficiency.

Yiwu Ham

Yiwu Ham, which has become a much-told story in the world, was praised by the emperor as early as 8 years ago for its rich nutrition and rich flavor. Today, the tribute of that year is still blushing, and the fragrance is more overflowing. The invention of ham is said to be related to the anti-gold deeds in Song Dynasty. According to legend, Zong Ze, a famous minister in the Southern Song Dynasty, stayed in Kaifeng, the old capital, to resist the nomads from the army. Once, Zong Ze, who was thrifty by nature, salted a small pile of pork leg meat left after eating. At that time, the journey was far away and it was worth the severe winter. After the pork leg was dried, it was not spoiled, but the taste was more delicious. Zong Ze is a native of Yiwu, Zhejiang Province. After eating this kind of pig leg, he and his men repeatedly broke the golden soldier, and Yiwu villagers were all delighted to hear it. The method of ham was carried forward, and it became a fire today.