There are many kinds of snacks in Ningbo, which are divided into three categories: dim sum, cakes and dishes.

Desserts include lard dumplings, egg drop dumplings, fermented rice dumplings, white sugar square cakes, meat dumplings, eight-treasure sweet soup, fresh meat wontons, shrimp wontons, pickled vegetable dumplings, vegetarian dumplings, etc. hundreds of varieties, and have formed

The top ten famous dishes include lard glutinous rice dumplings, dragon and phoenix golden dumplings, bean paste and eight-treasure rice, lard foreign crispy candy, fresh meat steamed buns, shumai, crystal oil dumplings, fresh meat wontons, Sansi Banquet Noodles, and Sansha Yuanzi.

Pastries include Ning-style cakes, moon cakes, peach cakes, shortcakes, mung bean cakes, sugar cakes, osmanthus fudge, borneol cakes, moss slices, etc.

Among them, Cixi bean curd candy, Xikou thousand-layer cake, Sanbei lotus root candy, and Zhenhai kumquat cake have become famous brands both at home and abroad.

Dishes include yellow croaker with moss, foie gras wrapped in net oil, sea melon seeds, marinated snails, dried Loumaoji fragrant, roasted loach, silk vermicelli noodles, beef vermicelli, five-spice tofu, fried beans with Sanbei salt, etc.

Ningbo snacks, whether they are dim sum, cakes or dishes, have unique flavors.

Ru Ning style pastry has been ranked among the top 12 categories of pastry food in the country. It has the characteristics of strict selection of materials, exquisite processing, clever shape, rich nutrition, etc., and is mainly crispy, with distinct soft and crispy, suitable sweet and salty, and soft.

Distinctive character of many flavors.

Ningbo-style snacks also pay special attention to the selection of ingredients.

For example, lard glutinous rice dumplings are made from glutinous rice flour ground in white water and embedded with high-quality lard, white sugar, black sesame, etc. Their color is like white jade, waxy but not sticky, oily but not greasy, soft and smooth, and fragrant.

China is unique.

If snacks and cakes make people never tire of eating them because of their unique flavor, then dishes and snacks are even more appetizing because of their color, aroma, and aroma.

For example, Ningbo Loumaoji dried incense, which has a history of nearly a century, is different from Shaoxing spiced dried tofu, and also different from the dried incense in Suzhou, Wuxi, and Changzhou. Although it is not impressive in appearance, it has a unique flavor.

Loumaoji dried incense is made from high-quality dried incense and baked using a special process. It is bright in color, fragrant, tough but not hard, soft and loose, salty and fresh, and fresh and sweet. It is a delicacy that goes well with wine and rice.

Can also be used as a snack.

Especially in summer, people like light food, and Loumaoji Xiangdian is a good drink to go with wine or rice.

Nowadays, you can basically eat the above-mentioned snacks in Ningbo City God’s Temple Snack City.

On weekends or holidays, a family of three, or a gathering of friends, order a few plates of sea melon seeds, yellow croaker, two bowls of beef vermicelli, lard dumplings, and then put on a few baskets of fresh meat dumplings and crystal oil dumplings, and taste them slowly.

Loss is one of the great pleasures of life.

· Ningbo has many special snacks, among which the Thousand Layer Cake in Fenghua Xikou, "the best cake in the world", is very famous.

Xikou Thousand Layer Cake is one of Fenghua's three major specialties, with a history of more than 100 years. The founder, Wang Maolong, started making it in 1878, the fourth year of Emperor Guangxu's reign in the Qing Dynasty.

Today, there are many thousand-layer cake shops on the streets of Xikou. Among them, "Wang Maolong thousand-layer cake shop" is run by Wang Lingqi, the fourth generation descendant of Wang Maolong. The quality is top-notch and the business is booming.

The original name of "The Best Cake in the World" is "Thousand Layer Cake". It was originally a small cake produced locally. The main raw materials include flour, taro powder, white sugar, refined salt, vegetable oil, sesame seeds, moss, etc.

The method is to first mix taro powder and flour, add seaweed, roll it into thin slices, then fold it and bake it over charcoal fire. It is crispy and sweet in the mouth.

Speaking of this cake, we cannot fail to mention the innovative Wang Maolong.

This Xikou farmer was very creative. He tried to improve the cake processing method, made a special oven with yellow mud, and added several sweet and salty flavors. The Thousand Layer Pancakes he made had a unique taste, and later became the

A famous specialty of Xikou.

But there is another reason why it is called "the best cake in the world".

Fenghua Xikou is the hometown of Mr. Chiang Kai-shek. After Chiang came to power, he missed the specialties of his hometown very much. He once sent someone to call the descendants of the Wang family to bake hometown cookies for him, and he kept asking people to taste them. This cookie was therefore

Its fame grew, and it was eventually hailed as "the best cake in the world."

This kind of cake does not use much oil, especially animal oil, which is in line with modern people's nutritional concepts. The cake is not easy to spoil after being made and can be kept for two or three months at room temperature. The development of tourism has also promoted the development of local flavor industries.

Prosperity.

As a result, more and more specialty cake shops like this one opened in Xikou.

Now, in addition to Wang Maolong's old store, Xikou also has Wang Laotou Thousand Layer Cake Shop, Jiang Shengtai's old store, Chen's store, etc. They are lined up on Wuling Road in Xikou Town, with no less than dozens of large and small ones.

Each house has its own dedicated oven and pays attention to freshly baked and sold items.

The Thousand Layer Pancakes made by Jiang Shengtai’s old store use carefully selected ingredients, using nutritious seaweed plants, moss, and improved traditional techniques. They are made through 13 processes. The cake can have up to 27 layers. It has won the local flavor production competition.

"Best Taste Award".