stir-fried meat with steamed bread

in dongyang, stir-fried meat with steamed bread is a must for grand banquets. Steamed bread is round, with a flat bottom and a convex surface. Every happy event should also be printed with the scarlet letter "Xi Xi" and "Shou" on the circular convex surface. One for each person. The meat is cut into triangular pieces with cooked meat, each piece is three or two to half a catty. The bigger the meat, the more decent it is. Return it to the pot and cook it until it is crisp and tender. Two dollars each. How to eat: You often eat meat with steamed bread cushions.

Red bayberry preserves

For a wedding banquet, besides putting out the meat, red bayberry preserves are also essential: red bayberry preserves are glutinous rice dumplings filled with red sugar and sesame seeds, which are covered with red glutinous rice and steamed thoroughly in a cage. Its surface is bright red as red bayberry, its inside is full of gas, its wall is sticky and soft, and its stuffing is sweet. After the banquet, waxberry jelly is also used as a gift to relatives, family and neighbors.

taste comment: dongyang features, which are only available in dongyang area during happy events. festive food is rarely served. of course, some hotels also have scaled-down versions for diners to taste.

stir-fried meat with steamed bread (the first dish of a banquet): Only after you have eaten the stir-fried meat can you understand what it means to eat meat with a big mouth. Peasant pork is cut into fist-sized pieces, and bamboo shoots are added to stew for a whole day. Take a bite that is fat but not greasy, and your mouth is full of fragrance! Add a steamed bun, a perfect match!

special red bayberry (the end dish of banquet): it's a bright red color, which makes you happy at first sight. It's filled with stuffing mixed with sesame, bean paste and brown sugar, which is fragrant, sweet and waxy!

bean curd with seed selection

grinding seed selection into fine powder, soaking in water, precipitating and filtering for several times to remove astringency. After mixing the pulp, pour it into a boiling water pot, mix it into a paste, and serve it as a cool brown tender cake. When eating, cut it into diamond-shaped pieces, add sugar, rice vinegar and cold boiled water, which is cool and delicious, and dispel summer heat and dampness. Choose tofu with some sugar and vinegar, and it tastes delicious.

taste comment: I ate the taste of my parents. It was cool, slippery and delicious. It's convenient to do it at home, and it's ready-made on the street in summer. I like to go to the market to buy it myself. Every time I go back, I always have to buy it several times.

rump

As the saying goes, "Eat rump on the winter solstice." Method: Steamed glutinous rice is cooked and rotten into dough in spring. One way is to sprinkle rice flour on the dough and flatten it to 1 cm thick, cut it into cubes, and put brown sugar between the two pieces. There is also a method of making glutinous rice balls rotten in spring, which are picked into small balls while they are hot, soaked in sugar water, or stuck with fried sesame seeds and sugar.

taste comment: as the saying goes, "eat sesame seeds on the winter solstice." Method: Steamed glutinous rice is cooked and rotten into dough in spring. One way is to sprinkle rice flour on the dough and flatten it to 1 cm thick, cut it into cubes, and put brown sugar between the two pieces. There is also a method of making glutinous rice balls rotten in spring, which are picked into small balls while they are hot, soaked in sugar water, or stuck with fried sesame seeds and sugar.

glutinous rice sausage

Most farmhouses are used as food for Chinese New Year. Method: Wash pig intestines, pour glutinous rice and clear water into human intestines, and cook with slow fire before eating. If sliced, baked or fried, it will have a good flavor.

taste comment: it's only for Chinese new year, and it's also for ancestor worship. Slices are fried in oil and golden on both sides. It's delicious! Now, many restaurants are still frying and cutting an egg together, which is even more fragrant!

Children's fat eggs

Use dozens of fresh eggs, wash their shells and put them in an iron pan. Then take some urine from children (that is, urine from male children) and pour it into the pan to drown the eggs. Generally, the iron pot is placed in a outdoor stove temporarily set up with bricks in the courtyard, and the wood is burned and heated until the urine boils for a long time < P >, and the egg shell is cracked. People think that this kind of boiled egg is a great tonic, and it should be cooked every spring, and the food intake is one year old. But only for adults, not children.

taste comment: it smells bad and tastes delicious! Some people are addicted, others are disgusting.

sugar syrup

sugar syrup is a traditional snack in our city. There is a saying among the people, "In July and a half, sugar is delicious". It is said that on the fifteenth day of the seventh lunar month, people don't make a fire to cook, but they all take sugar as their staple food. Now, as soon as long summer passed, sugar bottles began to appear on the market.

Taste comment: When I was a child, I always remembered to secretly exchange rice from my family for sweets in the hands of peddlers. This is a unique childhood memory in Dongyang.

Sugar preserves are fragrant and sweet, so they can clear away heat and relieve summer heat when eaten in summer.

Ergot

Generally, shredded radish is used as stuffing, and the size of ergot is generally the same as that of a large bowl at home. The method is also simple. Add stuffing to a piece of dough, close the dough, cut off a large bowl around the periphery, just turn it into the shape of half a bowl, and then bake it in a pot.

taste comment: dongyang special breakfast and afternoon tea!

dongyangwo noodles

every dongyang restaurant has a dish

dongyang local chicken pot

fresh chicken with feathers removed and miscellaneous belly. Put it in a earthenware pot or casserole, add some soy sauce, yellow wine and ginger, put it in an iron pot, put two or three pieces of broken tiles on the bottom of the pot, cover it with an iron pot and seal it, and steam for 21 to 31 minutes until the aroma overflows.

taste comment: dongyang clay pot is a dish with high nutritional value. It tastes delicious and the chicken is crisp and rotten. This is also easy to eat in Hangzhou, just find a Dongyang restaurant. The focus is on Dongyang native chicken. After stew, it is covered with yellow oil only found in native chicken, and its fragrance is not comparable to that of ordinary feed chicken.

noodles with vermicelli

is also called rice vermicelli, rice noodles and dried vermicelli. Method: Rice is made by soaking in water, grinding, steaming, pounding in spring, shredding and drying in the sun. The finished product is milky white, crystal clear, thin as onion root, flexible and delicious after firing.

taste comment: suofen is a special product of dongyang, which is made of high amylose rice and refined by traditional processing technology. It has the advantages of non-paste cooking, convenient eating, unique flavor, low price and good quality, and is suitable for making snacks with various flavors by cooking, frying and mixing powder.

noodles (noodles) are plain noodles that are dried by hand, fresh, soft and delicious. The cable surface is thin and even, and the color is white. In addition, the taste is also very good, which is incomparable to ordinary noodles.

Qianxiang Mutton

Qianxiang Mutton refers to using locally raised goats as raw materials. Generally, seven or eight kilograms of young goats are slaughtered, cooked with spices, and sliced and dipped in Dongyang local soy sauce after cooling. In the past, it was generally available from the Mid-Autumn Festival in August of the lunar calendar to the May Day in the following year. In recent years, with the improvement of people's consumption level, Qianxiang has been supplying mutton all year round. The main diner is "Rong De Mutton Restaurant", and there is a famous series of sheep, which can be called a veritable all-sheep feast.

"Qianxiang Mutton" is a special product of Qianxiang, which has the characteristics of freshness, fragrance, whiteness and beauty. Its meat quality is stronger than that of ordinary mutton, which has no unpleasant smell, less fat, more lean meat, tender and juicy meat, and generally does not plug the teeth when eating. It is well-known in Dongyang and abroad for its tender meat and unique taste. It has the reputation of "eating meat and whitening the fetus" in ancient times and is deeply favored by customers.

The unique mutton production technology in Qianxiang area of Dongyang has a history of hundreds of years, and its technology family has been passed down from generation to generation, which is still a commercial secret of various businesses and is unknown to outsiders. In recent years, Qianxiang mutton has become famous. Nowadays, a banquet is held in Dongyang, and Qianxiang mutton has become an indispensable famous dish. Diners from Jinhua, Lanxi, Yongkang, Pan 'an, Yiwu and even Hangzhou and Shanghai have come here to taste Qianxiang mutton. After eating and drinking enough in the mutton restaurant, guests usually take a few kilograms of mutton or even the whole sheep home. Business households can sell 21 or 31 sheep every day on weekdays, which becomes a good gift during festivals. They can sell 211 or 311 sheep every day, and the price has also increased from the usual 46 yuan per kilogram to 71 yuan per kilogram.

taste comment: qianxiang is a town in dongyang city. Qianxiang mutton refers to the local goats as raw materials. Generally, seven or eight kilograms of young goats are slaughtered, cooked with spices, and then sliced and dipped in Dongyang local soy sauce. The meat quality is stronger than ordinary mutton, and it doesn't taste like ordinary mutton. Because the meat is tender, it is generally not stuffed when eating.

with qianxiang mutton, mutton in dongyang people's homes will always be cut in white.

Pork head meat

Taste comments: Every farmer has to burn a whole pig head during the Spring Festival, which is used for ancestor worship.

The pig head is burned for one day, stewed for one night until dawn, and the meat will be waxy the next morning, without any ingredients, and sliced and eaten.

corn tortillas (six-grain tortillas)

Tasting comments: The traditional corn tortillas are baked in a flat pan, which is a little crispy and fragrant, and fried when eating.

Egg-blossom wine

Taste comment: It's very tonic. Women in Dongyang area use this tonic when they are pregnant. Generally, hotels can do this in winter to warm their stomachs, warm their bodies and promote blood circulation.

corn soup (Liugu soup)

Taste comment: Boiling with corn flour and eating more coarse grains are good for your health!

shanglu wonton with white-cut mutton

taste comment: the meat is big and thin and delicious.

dongyang ham

taste comment: where does Jinhua ham come from? Dongyang! Don't be fooled by Jinhua people. If you come to Dongyang to taste authentic Dongyang hams, you will know how bad those so-called Jinhua hams are. Our hams are made by authentic farm pigs, and there is absolutely no preservative added. Pigs are also pigs raised by farmers all year round.

Baked tofu

Comments: Special snacks have long been famous overseas, and baked beans in Dongyang are a must-have dish in restaurants.

In the past, baked tofu was mostly used for sacrificial ceremonies. Because "baking" and "leaning" were homophonic, it was given to the neighborhood to show mutual dependence. Now it has become a delicious snack with unique flavor.

dip it in Chili sauce or vinegar. It's delicious. It's a specialty of Dongyang restaurant.

Braised pork with dried plum

Tasting comments: Dongyang used to be very bitter, but there was a fashion of studying and being an official.

Dried plum is a specialty of Dongyang, that is, dried pickles.

Fried meat with dried plum: one of the most popular dishes in Dongyang.

shanglu wonton: shanglu food market is better.

Nanma Meat Pie: The meat pie stall next to the station in Nanma Town is delicious.

ergot of liushi: in liushi town.

local chicken pot: many restaurants have it, but if you want to eat authentic dishes, you still have to go to the farmer's house and put it in a big iron pot with three tiles under it. The most classic way is to dry-cook it in an iron pot with buttons on it.

Monopterus albus bacon pot: This is the best at the Dragon Boat Festival.

Tofu is baked in Dongyang, and smoked bean curd is fried with garlic.

Handmade noodles: You should go to your grandmother's house or climb to the top of Dongxian Mountain to eat this.

Dongyang Womian: It used to be served at No.15 Zhenxing Road, which was delicious.

Lamian Noodles, Dongyang: represented by the Xiaodong Pavilion in West Street and the Laodongmen Noodle Restaurant in Zhenxing Road.

Friedvermicelli: Don't say more, especially the fried bacon.

qianxiang mutton: made by young goats. It tastes super fresh.

Red mutton of Liushi and Huailu: The skin is rubbed with sheep's blood in the process of making, so it is red as a whole, and its taste is also a must.

vegetarian noodles: boiled in clear water, then seasoned with soy sauce and chopped green onion, which used to be a good gift.

huangtianfan beef: it's several times more delicious than those of Zhang Fei beef.

Jinhua ham: Jinhua ham comes from Dongyang, and Dongyang ham comes from Shangjiang.

children urinate eggs: dongyang people must have eaten them. Boys, remember? When I was a child, I could get a piece of candy by soaking it.

Cut sugar: It's called frozen rice candy now, which was the best snack when I was a child. But the taste is still the same as before. Really!

Candy: When I was a child, some people cooked it in summer and exchanged it for rice. Dongyang has a saying that the candy is crispy in July and a half.

lotus root cake: lotus root is cut into shreds, made into cakes with raw flour, and then fried in an oil pan.

mountain powder soup: cut tofu into small pieces, add minced cabbage and other soup boiled with sweet potato powder. It was also one of the staple foods when I was a child.

hazelnut tofu: the best cold drink in summer.

Stewed soybean with pig's feet: Reading is the best dish to improve food. When steaming rice, steam it together, and when you take the rice, the whole canteen is fragrant.

Sugarcane stalks: We all eat sugar cane now, but I miss this sugar root planted at home the most. There are red skins and green skins.

sweet potato chips: the production process is unknown, which is healthier than the current potato chips and a good snack for children.