Aojiang is one of the seven major water systems in Zhejiang and the main river in the southwest of Wenzhou. Aojiang was called Shi Yangjiang when it was established as a county in the Western Jin Dynasty, and it was renamed Heng Yangjiang, also known as Qiancang River. When the sea is at high tide, the waves at the mouth of the Aojiang River are like giant Aofu Mountain. In Aoyu, the old Aoshan Hall was later changed to Aozhen Hall, which means that the giant Aozhen Town waves and suppresses evil security, so it was renamed Aojiang.

therefore, the special snacks in the aojiang river basin are also the special snacks in Wenzhou.

1 Tangyuan

Formerly known as Zhengdeda Tangtuan, it began in the 27th year of Guangxu in Qing Dynasty (191), and has been passed down from generation to generation. People in Wenzhou regard eating dumplings as auspicious, and have always had the custom of treating guests with dumplings. When young people in urban areas are engaged, they should give dumplings coupons to their relatives and friends to show their affinity and happiness. Overseas Chinese return to China and regard eating dumplings as their hometown. The dumplings in front of the county are made of fine glutinous rice, which is cooked without breaking, and has a delicate taste and a unique reputation. 8 per bowl, just right. There are more than 1 varieties, and Maxin dumplings are sweet and delicious. The mashed dumplings are mellow and refreshing. When the entrance of the fresh meat dumplings is bitten open, a fragrant juice will flow out, which is extremely delicious. These three varieties are the most popular. In December, 1998, the Ministry of Internal Trade held the first national "Chinese Famous Snacks" recognition activity in Hangzhou, and Maxin Tangyuan in Xianqian Tangyuan Store was recognized as "Chinese Famous Snacks"

2. Fish balls

Fish balls are fresh? ? Fish is the main material, cut into thin strips, salted with wine and monosodium glutamate for a while, added with white starch, picked with fingers in boiling water, and cooked when floating. When eating, scoop the original soup into a small bowl and add rice vinegar, monosodium glutamate, pepper and chopped green onion. There are many fish ball shops and stalls in the streets and alleys of Wenzhou. On the full moon of December, 1998, the fish balls in Wenzhou Restaurant were recognized as "Chinese snacks" with their delicious flavor and distinctive features.

For fish balls, the impression should be something similar to a ball, but the fish balls in Wenzhou are different. I saw irregular objects floating in the fish soup dotted with green vegetables. Carefully scooped up a spoonful and sent it to the mouth. There was a faint fishy smell between the lips and teeth. After chewing hard, I found that this "fish ball" was quite energetic and elastic.

3. [White Snake Biscuit]

At the end of Guangxu period of Qing Dynasty, there was a Biscuit Shop opened by Zhang on the right side of Futoumen Bell Tower in Wenzhou City. The "onion oil heavy crisp sesame cake" made by it is made by adding 8.5 kilograms of lard to every 5 kilograms of flour and kneading it into crisp noodles; The stuffing is made of salted pork fat diced meat, shrimp soaked in wine, sweet pickles, shredded Beijing and winter vegetables and chopped green onion, and mixed with sesame oil. After forming, it is baked with charcoal. The baked biscuits are light yellow and crisp. Because female shopkeepers like to wear white clothes, many people call them "White Niangniang" in Legend of the White Snake, and the baked biscuits are named after them.

4. Dwarf muffins: as sweet and soft as marriage

Although the muffins in this photo seem small, they are full of weight. According to reports, this dwarf muffin is actually a lard glutinous rice white sugar cake. It is all made of this year's pure glutinous rice, which is ground into fine powder by water, mixed with pork fat diced, sweet-scented osmanthus and sugar, and then cooked and cut into pieces. The dwarf muffin, which is now sold, tastes soft and glutinous, sweet and salty, and the osmanthus flowers dotted on it make it fragrant. The first time we ate it, the five of us opened our bellies, and we only ate half of it until we were full. The whole price in 1 yuan is really very affordable. It is said that this "dwarf muffin" was invented in the late period of War of Resistance against Japanese Aggression. At that time, a Wenzhou man named Gu Jinfang set up a stall at Wuma Street in the city to make muffins, which was famous for his exquisite materials and fine production. Because Gu Jinfang is short, he called his cake "dwarf muffin". This muffin is sweet and waxy when it is hot, but it is more tenacious and fragrant when it is slightly cold. In addition to this dwarf muffin made of white glutinous rice, there is also a muffin made of blood glutinous rice, which is also very sweet. Look, we like this muffin so much. Before we left, the bride and groom also gave us a dwarf muffin with glutinous rice blood. It was really a big surprise.

5. Longren Wonton: as colorful as marriage

After eating this dwarf muffin, I have to mention Wenzhou's "Longren Wonton", which is short and long, and seems to be well matched, and has become the two generals of Wenzhou snacks. Similar to the story of the dwarf muffin, the origin of the name of this long-term wonton is also related to the height of the inventor at that time. It is said that in the 193s, a long man named Chen Libiao in Wenzhou was peddling wonton on his shoulders in Wenzhou City, and later set up a shop in Yufeng Bridge. The wonton he made was as thin as paper, filled with fresh meat, shaped like clouds, and the soup was clear and delicious, which was appreciated by everyone, and the wonton he made was also called "Longren Wonton".

How can we miss such Wenzhou snacks? When strolling on Wuma Street in Wenzhou, we found it in the corner snack street there. When it was served, I saw that the wonton in this bowl was like a hibiscus in the water against the green spinach, steaming and fragrant. In particular, the toppings covered with wonton are particularly colorful: yellow shredded eggs, purple laver, red shrimp, green shallots ... Put a wonton on a spoon, put it near your mouth, and only gently bite it. The wonton skin is delicate and soft, the wonton soup is moist and refreshing, and the wonton stuffing is delicious and full of fragrance.

6. Doumentou Dengzhan Cake

During the Guangxu period of Qing Dynasty, Chen Dahai and Chen Suihai, two brothers from Wenzhou, sold Dengzhan Cake at Doumentou, Dongmen. They stress quality, make brands and use exquisite materials. The prepared Dengzhan cake has crisp skin and refreshing meat filling. It is said that in the Guangxu period of the Qing Dynasty, two brothers named Chen in Wenzhou made and sold a dim sum shaped like a lamp in Doumentou Road Pavilion at the east gate of the city, which was called "lamp cake" because of its unique flavor and fame.

Now, the famous ones in Wenzhou are "Dawang" and "Flat-headed" Denggao. Nowadays, many varieties of dengzhan cake have been developed, among which abalone is the most expensive, and shredded radish is the most common one. I saw that the master first spread a layer of pulp in a large spoon, filled the spoon with shredded radish, and then covered it with a layer of pulp. I heard from the master that the paste should be just right, and it should look very thin, but it obviously overflows the spoon but can't flow down. When this is done, put the spoon under the boiling oil, and the fragrance will come out with a sound of "click". Just listening to the sound makes people drool, not to mention the aroma; After the dengzhan cake is fried in oil to a certain extent, it needs to be turned over. Lift the spoon, tremble a few times, shake off the oil, and then suddenly lift it, and the lamp cake will turn around in mid-air and then fall back into the spoon firmly. Such a high-level lamp cake has a natural and extraordinary taste, and the skin is crisp and sweet, while the meat is refreshing.

7. jelly

jelly is made by boiling the glue of grouper (i.e. yellow croaker) into a slurry, and cooling it to form jelly. Cut into small strips when eating, and add ginger vinegar, which is delicious. There are vendors peddling along the street, which can be used as snacks or for banquets.

8. Knocking fish

It is made from fresh fish and sweet potato powder; Knock it into thin fillets with a mallet, cut it into strips or rhombuses, and boil it in water to eat. There are also slices, dried and stored for snacks and condiments when entertaining guests. \

Flavor characteristics:

The taste is moist and refreshing.

[fish cake]

Wenzhou fish cake was famous as early as ten years of the Republic of China (1921). At that time, Zhou Ashi, a native of Yongqiangsha Village, monopolized fish cakes. The main raw materials are tofu, mountain flour and fat, which are made into long strips, steamed in a steamer and then fried in an oil pan. People call it "fish cake". Now, the method of making fish cakes has been further improved. When making fish cakes, firstly, fish such as yellow croaker and hairtail, which are less prickly and fleshy, are scraped into minced meat, added with wine, mixed with human tofu, mashed vegetables, onions, ginger and sweet potato powder and kneaded into dough, and then made into cakes, or put them in a steamer, or fried in an oil pan until brown, and then stewed in a pan. They can be eaten alone, cut into pieces and boiled, or shredded and stir-fried with seasoning.

[Horseshoe Pine]

It was first born in the white elephant place in Yueqing during the Yongzheng period of Qing Dynasty, and was named after its horseshoe shape. It uses flour and brown sugar as skin, and is filled with sugar heart, bacon, shredded Pat Ting Hung melon, cooked sesame powder and sweet-scented osmanthus. The edge is inclined, and the mouth is opened with five knives. The sugar core is exposed by hand, stuck on the inner wall of the high-temperature charcoal stove barrel, and baked with open fire, which has the characteristics of crisp skin and soft heart.

[Ma Qiao]

Formerly known as Qiao Shi, it originated from the custom of folk women begging for Qiao from Vega on the seventh day of the seventh lunar month. Maqiao is made of high-quality flour, sucrose, lard, salt, soda and other raw materials, which are made into a tongue shape, sprinkled with sesame seeds and baked. Ma Qiao, produced by Wenzhou Bread Food Factory, won the Best Product Award of Zhejiang Commercial Tradition in 1983.

[Gift Cake]

The gift cakes in Wenzhou try to cater to different levels of love in plastic arts and pattern design. Children's birthday cakes are often piled with vivid images such as Donald Duck, Mickey Mouse and the Chinese Zodiac. There are as many as nine floors of birthday cakes for the elderly, with different auspicious patterns on each floor, and rice sculptures of longevity stars are placed in the center of the top floor, which are gorgeous in color and beautiful in shape. Wenzhou's famous gift cake shops include Jixiangju, Jimmy, Gui Xiang Village and Ado North.

[pancakes]

Wenzhou people have the custom of eating pancakes during the Dragon Boat Festival. It is difficult to make pancakes. First of all, the ratio of flour to water should be appropriate. After mixing well, hold it in your hand and hang it. Drag the batter gently to the iron frying pan for a circle, and then bake a piece of dough with a diameter of about 21 cm and as thin as silk. Place the dough on a flat plate, add the stuffing fried with shredded pork, shredded mushroom, mung bean teeth, shredded egg, shredded eel and leek, roll it into a cylindrical shape, and dip it in the original stuffing for eating.

[Rice flour layer]

It's similar to a pancake, except that it's covered with rice flour. It's a specialty of Taishun!

[Granular orange juice beverage]

It is made from orange juice granules and natural spring water, without preservatives, with pure taste, rich nutrition, detoxification and hangover relief, heat removal and fluid production, with Jiangnan flavor.

[Oil Egg]

Glutinous rice flour balls, filled with hemp heart or bean paste, dipped in white sesame seeds and fried, are old yellow when cooked. It looks like a duck egg and is slightly longer and hollow, called an oil egg; It is also filled with fresh pork and mushrooms, and it is slightly larger than table tennis, called hemp ball. Li Datong, a century-old shop in Rui 'an, started from making oil eggs and fried dough sticks.

[Nanxi Mountain Dumplings]

Mountain flour, that is, sweet potato flour, is made of tofu, fresh meat, carrots, carrots, carrots, carrots, carrots, carrots, carrots, carrots, carrots, and carrots. It is crystal clear and delicious.

[Nanxi Wheat Cake]

Nanxi Wheat Cake was originally made from Yongjia Shatou. Shatou has always been a dock where stern boats stop passengers to wait for the tide. Wheat cakes here have a special flavor. Travellers are always kept as dry food. The original ingredients of a wheat cake are: half a catty of wheat flour, an egg and a tablespoon of vegetable oil, which are stirred and kneaded thoroughly to form a concave shape and embedded with pickles, fresh meat, boiled shrimp and monosodium glutamate. After wrapping, beat it into a flat circle with a mallet, put it in a flat-bottomed iron frying pan, and then bake it in an oven. The pine of food is fragile and fragrant, which is called food.

[Nanxi glutinous rice sugar]

Germinate wheat into malt, dry it and grind it into powder, mix it into cold glutinous rice porridge in proportion, ferment it for five to six hours, scoop it into a tofu towel and squeeze it, take its saccharin, pour it into a large iron wok and cook it with firewood. When the sugar is boiled until it bubbles, pour in the cooked soybeans, stir well and scoop them into the fried rice noodles, and dry them hard.

[White Elephant Fragrant Cake]

Gongjiu brand fragrant cake was created by Gongjiu Nanbei Commodity Firm in Baixiang Town, Yueqing County, with a history of more than 5 years. It is made of glutinous rice flour as the main material, sesame, cotton sugar and citrus cake as the auxiliary materials, and it is steamed and cooked. Its characteristics are white, sweet and soft.