Food is the most important thing for people, and the special delicacies of any place are not simple dishes. Every spoonful of condiments and every process represents a culture and tells a story.

Taizhou is surrounded by mountains and sea and has a vast territory. The food customs in different places are different and unique.

Even though restaurants are popping up everywhere, it is difficult to eat authentic Taizhou cuisine and authentic Taizhou flavor. The taste of childhood only remains in my memory.

The charming Taizhou Baiwei series brings you the taste of Taizhou.

Ruoshan is located on the southeast coast of Wenling, Zhejiang Province. It was originally Ruoshan Town and has now been merged into Shitang Town. Most of the residents are descendants of immigrants from southern Fujian and have preserved relatively intact southern Fujian customs.

There is a song like this: Shitang's delicious food, mountain vermicelli in one piece, one rice dumpling with two sides, three rounds and four soups, the top ten famous dishes will make you full and happy, and you will walk away happily.

In just one sentence, a message is conveyed to diners: Shitang’s delicacies are inseparable from Shanfen.

Last night, the hostess of CCTV 2’s Go Home for Dinner program introduced two delicious dishes with Shitang characteristics to the audience.

→Program Review The first Wenling special dish, pan-fried small fresh pork. This recipe of pan-fried small fresh pork is called "shanfen leikuai" in the local area.

It is said that "Ruoshan's famous dishes are made from mountain vermicelli" (originally Ruoshan Town, now merged into Shitang Town). Yes, most delicious dishes in Shitang are inseparable from mountain vermicelli.

You see, fried mung bean noodles, mountain vermicelli balls, fish balls, meat balls, floating balls, water balls, mountain vermicelli clips, mountain vermicelli stalls, razor clam soup, meat soup, pomfret soup, eel soup, fish cakes...where

Can you live without sweet potatoes or sweet potato flour?

The people of Shitang combined the cooking techniques of the southern Fujian people, made the best use of local conditions, and added wild rice noodles when cooking seafood, thus creating a series of unique snacks.

This is how the pan-fried pork belly is made.

Chef Pan Dezhi is not an ordinary cook confined to the kitchen. He travels all over the country to explore different flavors and methods in different places. He will combine these new skills he discovered with the tastes of Wenling people to create innovative Wenling dishes.

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Chef Pan said that the "fresh meat" in "Fried Little Fresh Pork" is truly fresh. During the fishing ban months, offshore fishing has become a special feature. We will use small yellow croaker, crab, dragonhead fish, Pipi shrimp,

These five kinds of seafood are cuttlefish.

This is "fresh" in the true sense of the word.

Ingredients for pan-fried fresh meat: various small seafood (it depends on what small seafood will be caught that day, usually tofu fish, small yellow croaker, plum fish, shrimp, etc.), eggs, salt, pepper, salad oil, sweet potato powder,

flour.

Method: 1. Clean the fresh small seafood, remove the bones and remove the meat, and cut the removed meat into cubes. 2. Add the cut various seafood dices to sweet potato powder, flour (proportion), a little salt, pepper,

Add water (how much) to make a paste.

The paste should be in a thin state.

3. Heat the pan, add two-thirds of the oil. When the oil temperature is 7 (ask) and it is hot, put the prepared minced meat into the pan and fry until it becomes golden brown and honeycomb-shaped.

Leave a small amount of oil in the pot.

4. Pour the beaten egg liquid along the wall of the pot and fry until cooked.

The second Wenling special dish, cuttlefish for two, Zhang Chong, the son-in-law of Wenling from Shandong, is going to conquer the national audience with his superb cooking skills that have conquered his wife-in-law!

Let’s start with grocery shopping. There are a lot of seafood in the vegetable market, but you may not be able to tell the difference between cuttlefish, squid and octopus. Zhang Chong will tell you how to tell them apart.

Eating two portions of cuttlefish is the most common way for Wenling people to cook cuttlefish. Cuttlefish is full of treasures, but most people don’t know how to enjoy it.

Eating two cuttlefish will make all the edible parts on the top and bottom of the cuttlefish available for cooking. Learning this method is the correct way to enjoy cuttlefish.

Grilled cuttlefish steak, steamed egg with cuttlefish paste. Ingredients: cuttlefish, pig bones, eggs, salt, Huadiao wine, chopped green onion, shredded ginger, sugar. Method: 1. Clean the cuttlefish and pig bones.