1. Fish balls: Use fish or conger meat as the main ingredient, cut into thin strips, marinate with wine, monosodium glutamate, and salt for a while, add white starch, knead thoroughly with your hands, then pick into boiling water with your fingers, let it float and cook.

When eating, ladle the original soup into a small bowl, add rice vinegar, MSG, pepper and chopped green onion.

There are many fish ball shops and stalls in the streets and alleys of Wenzhou.

In December 1998, the fish balls of Wenzhou Restaurant were recognized as "Famous Chinese Snacks" together with the hemp dumplings of the county's former glutinous rice dumpling shop due to their good flavor and distinctiveness.

2. Fish cakes: Wenzhou fish cakes have been famous as early as the 10th year of the Republic of China (1921).

At that time, Zhou Ashi, a native of Yongqiangsha Village, specialized in fish cakes.

The main raw materials are tofu, wild rice noodles and fatty meat, which are cut into long strips, steamed in a steamer, and then fried in a frying pan. People call it "fish cake".

Nowadays, the method of making fish cakes has been further improved. When making it, first scrape fish meat with few spines and meat, such as yellow croaker and hairtail fish, and chop it into a puree. Add wine and mix it with tofu, vegetable puree, green onions, ginger, etc. and sweet potato powder.

Form into dough, then shape into cakes, put in a steamer, or deep-fry in oil until brown and then simmered. It can be eaten alone, cut into pieces and boiled, or cut into shreds and stir-fried with seasonings.

3. White Snake Shaobing: the ancient name is Hu Cake.

In the late Guangxu years of the Qing Dynasty, the widow Zhang opened a sesame cake shop on the side of the bell tower of Futoumen in the urban area. Based on the Hu biscuits, she introduced the scallion oil and crispy sesame cakes, which were golden yellow, melted in the mouth, crispy and delicious, and were famous far and wide.

Zhang often wears white clothes, and people refer to her as the White Snake in "The Legend of the White Snake". Over time, her biscuits are called White Snake Biscuits, which has been passed down to this day.

4. Dwarf sponge cake: In the late period of the Anti-Japanese War, Gu Jinfang, a Wenzhou native, ran a sponge cake shop at the entrance of Wuma Street. He cooked and sold sponge cakes at the same time. They used exquisite materials and fine production. They have a soft and waxy texture, sweet and salty, and are fragrant and delicious all year round.

All ages.

Because of his short stature, he became famous for his dwarf cake.

5. Changren Wonton: Around 1930, Chen Libiao, a native of Yueqing, operated wontons at Tiejinglankou in the urban area. He focused on quality. The wontons had thin skins, fresh fillings, and particular ingredients, such as seaweed, egg shreds, meat floss, wine-soaked shrimps, etc.

.

The cooked wontons have a clear soup with a flower-like shape and are delicious and refreshing.

Because he is very tall, he is called Changren Wonton.

6. Dengzhan cakes at Doumentou: During the Guangxu period of the Qing Dynasty, two brothers, Chen D_ and Chen Sui_ from Wenzhou, sold dengzhan cakes at Doumentou, Dongmen.

They focus on quality, branding and materials.

The prepared lantern cake has a crispy outer skin and a refreshing meat filling.

It is delicious and famous, and it is called Doumentou Dengzhan Cake.