Quzhou is a famous historical and cultural city, known as the Gumi Kingdom in ancient times. It is located in the west of Zhejiang Province, on the upper reaches of the Qiantang River, at the western end of the Quzhou Basin in Jinhua. It borders Nanping City in Fujian Province to the south, Shangrao City and Jingdezhen of Jiangxi Province to the west, Huangshan Mountain of Anhui Province to the north, and intersects with Jinhua, Lishui and Hangzhou cities in the province to the east. Due to its unique geographical location, it has always been a battleground for military strategists and is the gateway to transportation in the four provinces of Zhejiang, Fujian, Jiangxi and Anhui. It is also the hometown of Zhou Xun, Zhan Xugang, He Qing and Deng Ying. In 1994, Quzhou was announced as a national historical and cultural city by the State Council. The city tree of Quzhou is camphor, and Quzhou tourism ambassador Zhou Xun.
Quzhou cuisine has a unique flavor and a long history of food culture. The cooking emphasizes freshness, tenderness and smoothness, aiming to maintain the original taste. There are many methods such as steaming, roasting, stewing, soaking, stir-frying, and pulping. Quzhou cuisine has a unique flavor and a long history of food culture. The cooking emphasizes freshness, tenderness and smoothness, aiming to maintain the original taste. There are many methods such as steaming, roasting, stewing, soaking, stir-frying, and pulping.
Although "three heads and one palm" is the essence of Quzhou cuisine, the deliciousness of Quzhou cuisine is far from being summed up by "three heads and one palm". At the same time, there are also "Eternal Chicken", "Xu Ji Pig's Knuckle" and "Small Shaobing" which are highly recommended.
Let’s talk about the "Eternal Chicken" first. We choose local chicken (the unit price of this kind of chicken is slightly higher, but the taste is also much higher). It does not use any soy sauce, MSG and other seasonings, and all uses Seasoned with Chinese herbal medicine. The most amazing thing is that this chicken not only has no medicinal smell, but is extremely fragrant, tender and delicious. If you choose spicy, it's really good. Although Quzhou belongs to Zhejiang. However, since it borders Jiangxi, Anhui, and Fujian, the taste is heavy. Perhaps due to geographical reasons, the culinary essences of various places have been able to communicate with each other and settle down, forming the characteristics of Quzhou cuisine.
The immortal chicken is derived from the ancient "medicine chicken". Mr. Zheng Zhangxiong has continuously improved the formula after countless experiments.
The main features are: 1. It is prepared with traditional Chinese medicine and is purely natural; 2. The fragrance penetrates into the bones, and the outside and inside are the same; 3. Crisp but not rotten, suitable for all ages; 4. The mouth is fragrant and the aftertaste is endless.
"Xu Ji Pig's Knuckle" is the signature dish of a small restaurant. The decoration of the restaurant is very ordinary, and the signature pig's knuckle is the most popular. This dish is braised in brown sauce, but it is slightly lighter in color than ordinary braised dishes, so it is definitely at a disadvantage in terms of "color". But the "fragrance" and "taste" are complete, making people salivate - this is also in line with the simple truth of Quzhou cuisine that does not emphasize form but taste.
"Small sesame cakes" - There are stalls selling small sesame cakes everywhere in Quzhou. The shape is flatter. The roasting method is very fragrant and can whet your appetite from afar. The skin is very thin, probably made of flour. The filling in the middle is pork/scallion and chili. When making it, a special stove is used - similar to the stove used to make Jinhua shortbread. The outside looks like a large cylinder about one meter in diameter and about one meter high. The inside is similar to a hemisphere. The diameter of the opening is only about one foot, which can form convection in the stove and preserve the aroma well. But if you ask the chefs who make sesame seed cakes, most of them will say that this design can accommodate as many small sesame seed cakes as possible. The chefs put the wrapped small sesame seed cakes through the opening and stuck them on the surface of the inner hemisphere. After baking for a while, the small sesame cakes begin to squeak with oil, and the aroma comes out from the narrow opening, making people salivate. As the moisture is gradually dried, it becomes difficult for the biscuits to stick to the inner surface of the stove. At this time, the biscuits are ready - what an ingenious design!
Although Quzhou is located in Zhejiang, its dishes have nothing to do with Zhejiang cuisine. Instead, it is because it is located in the mountains and is in a colder environment all year round. Therefore, Quzhou people like to use spicy food to enhance the freshness. Come warm up.
Gaojia shredded radish is a famous traditional dried vegetable in Quzhou City with a history of more than 1,000 years. It is mainly produced in the floodplain areas along the Qujiang River such as Linjia and Hongjia in Gaojia Town, Qu County. It was famous in the 1930s. It began to enter the international market in 1982 and is exported to Hong Kong, Malaysia, Singapore and other places. Gaojia radish silk is divided into winter silk, spring silk, rain silk and fog silk, with winter silk being the best. Winter silk is white in color and becomes beige or flesh color after long storage. It has the characteristics of sweetness, softness and freshness, and is the main ingredient of "eight treasure dishes".
Crayfish--The size of crayfish is "small" enough. It's as small as the diameter of a ballpoint pen, and is the size of a mini crayfish. Hidden in green onions cut into large petals, it seems to be hiding a shy girl who doesn't want to see anyone. When I was about to complain about how little food there was, the knowledgeable local smiled and said, this is the way to eat it, you should try it first.
So I was surprised and tried to pick one to eat. The stir-fried crayfish meat has shrunk into a small ball. The shell is hard and crispy, and very tasty. Eat the shell in one gulp, letting the unique deliciousness of the crayfish and the aroma of the cooking sauce slowly penetrate into the chewing process. Although spicy, it can be described in four words: "endless aftertaste."
Catfish fried with cucumber is an authentic farmhouse flavor. There are several families in Shishi Fish Village who are famous for cooking fish. Some of the fish, large and small, have never even heard of their names, such as sunfish, lotus fish and so on. The name of this dish is "stir-fry", which actually means "little stew". The cucumber is cut into large pieces using the hob method, and the unique roughness of the countryside is revealed. Catfish killed alive is particularly delicious. This umami flavor blends into the soup as it simmers slowly. Cucumbers absorb juice easily after being cooked, and their unique fragrance can alleviate the spiciness of fish. Therefore, the essence of the whole dish is fully explained by cucumbers, which is really addictive.
Nianbadu Tongluo Cake is a traditional holiday cake from the mysterious ancient town of Nianbadu in the south of the Yangtze River. It has a history of thousands of years and is regarded as the "god of cakes" in the border areas of Zhejiang, Fujian and Jiangxi. It is smooth and refreshing, blended with passion spices, comprehensively nutritious, and contains a mysterious atmosphere from the mountains. The main ingredients are glutinous rice, brown sugar, Buddha's ear, centuries-old osmanthus, camellia oil, wolfberry, lotus root starch, sweet potato starch, red dates, yam, etc. The method of consumption is to slice into slices, steam or fry.
Longyou Fa Gao originated a long time ago. Because of its unique flavor and exquisite production, it is also a homophone of "Fu Gao" and symbolizes good luck, so it has become a holiday gift. During festivals, every household steams and makes cakes to serve as snacks or as gifts to relatives and friends. There are various colors and varieties, including white sugar cake, osmanthus cake, walnut cake, red date cake, chestnut cake, etc. The ingredients of Fa Gao are high-quality and carefully processed. They use high-quality white glutinous rice and Japonica indica rice. After soaking for dozens of days, they are rinsed with water and ground into fine powder. Lard, white sugar, and wine fermentation are added in proportion to prepare it. After fermentation, it is steamed. The color is as crystal clear as jade, the holes are as fine as needles, the color and fragrance are delicious, the food is glutinous but not sticky, sweet but not greasy. In recent years, government organizations have successfully developed a new technology to preserve authenticity and freshness, which has improved the grade and quality of Longyou Fa Gao, making it famous and in short supply.
Osmanthus cake is a specialty food in Duze Town. It is shaped like a steamed bun and has a hollow inside with osmanthus sprinkled inside. It exudes a strong scent of osmanthus, hence the name Osmanthus Cake. Its texture is crunchy, sweet but not greasy. The main raw materials are: flour, malt grain, sugar, sesame, and osmanthus. At the end of the Qing Dynasty and the beginning of the Republic of China, some people also made osmanthus cakes. The details are unknown. Because the method of making osmanthus cakes is unique, not many people can make this cake. Every Mid-Autumn Festival is the peak season for the sales of osmanthus cakes, and everyone uses it to celebrate the festival.
Quzhou scones have a long history in the local area, and it is difficult to trace their origins. Pancakes can also be called Shaobings. Because the pancakes are baked on the wall of a charcoal stove until they are cooked, it is more appropriate to call them Pancakes. This delicious and cheap snack that can only be found on the streets of Quzhou is made with great care.
It uses white flour, chopped green onion, and pork as raw materials. In addition, dried vegetables, pickled mustard, etc. can also be added according to customer requirements. Put the pork and green onion into the white bread, seal it and press the dough flat with the palm of your hand to a thickness of 3 to 4 mm, and then stick the bread onto the wall of the special charcoal stove. The diameter of the charcoal stove opening is only about one foot, so you can Convection currents will form within the stove and the aroma will be well preserved. But if you ask the chefs who make pancakes, most of them will say that this design can accommodate as many small pancakes as possible. After baking for a while, the small barbecue cakes will begin to sizzle with oil, and the aroma will come out from the narrow opening. At this time, you can use tongs to pick them out one by one and serve them to customers.
Every visitor to Quzhou is amazed by the taste of scones. Due to its outstanding delicacy, many tourists from other places come here, which further increases the popularity of Quzhou scones.
"Shao Yongfeng" Sesame Cake Shop Shao Yongfeng Noodle Cake Shop was founded in the Qing Dynasty. Since its inception, it has been famous both inside and outside the province for its production of Quzhou's traditional specialty sesame cakes, frozen rice candies, hibiscus cakes, peanut candies and other products. As early as the 1929 Nanjing Expo, Shao Yongfeng (Quzhou Sesame Cake) won the title of national "Famous Product and Good Pastry". Shao Yongfeng has always built reputation with quality, treated customers as friends, and is deeply loved by consumers. Shao Yongfeng was restructured in 2000. Xu Chengzheng, who entered Shao Yongfeng to learn craftsmanship at the age of 19, bought this century-old brand, determined to let Shao Yongfeng go out of Quzhou and go nationwide. “When participating in exhibitions in Shanghai, Hangzhou and other places, Shao Yongfeng’s cakes were in short supply, and many local citizens asked if they could eat Shao Yongfeng’s cakes. According to reports, the reason why Shao Yongfeng’s cakes are favored by consumers is because of its processing Craftsmanship is inseparable.
Therefore, Shao Yongfeng has always maintained its traditional characteristics in processing technology. It uses a charcoal oven to bake. It requires more than a hundred processes from raw materials to finished products. It insists on baking and selling now, while constantly improving and updating the equipment. In the past, it was a one-stop shop. Gone are the days when charcoal stoves were placed on the streets with ashes flying everywhere. Today's charcoal stoves are more hygienic and environmentally friendly. At various Shao Yongfeng distribution points in the urban area, citizens can once again eat freshly baked and sold Shao Yongfeng sesame cakes. In addition, based on modern people's tastes and new health concepts, Shao Yongfeng has developed many new varieties, including traditional sweet sesame cakes and sweet moon cakes with sugar as the main filling, as well as sugar-free and low-sugar sesame cakes and moon cakes, with a total of 20 varieties. Multiple. In addition to freshly baked and sold sesame cakes, they are also available in individual packages or boxes to suit the needs of different levels and markets.
Sesame cakes are authentic Sichuan snacks with a long history. In addition to the thin crust and rich flavor of sesame cakes, salt and pepper sesame cakes also contain Sichuan peppercorns and salt as ingredients, creating a special flavor of pure sweetness, slightly numbing, and slightly salty, making them a famous Sichuan pastry.