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Miyang cake

Taizhou has a famous snack since ancient times, and the area around Shangye Mountain is its traditional origin. White as snow, spongy inside, fluffy and soft, fragrant with rice, not sticky. Its practice is purely primitive. First, the early indica rice is soaked and softened, and the rice slurry is ground by hand with a stone mill, then the fine slurry is squeezed out by a bag and filtered, and then sugar and yeast are added. Put the gauze in the steamer first, pour the rice slurry, and steam it with slow fire and then strong fire. The champion cake

is made of the same raw materials as the rice cake. Two layers of brown sugar are sandwiched in the middle, and some seaweed is sprinkled on the bottom. After steaming, it is covered with auspicious and festive red seal, and it becomes the "champion cake". Sweet, glutinous and soft-mouthed, it is a special snack with festive meaning. In case of entering or being admitted to a university, relatives and friends often send "congratulations". Milk steamed bread

Eat it on June 6th or give it to children at the full moon. There are two kinds of salty stuffing and bean paste stuffing beside the pavilion; There are also steamed buns made in various animal shapes during the New Year.)

Maijiao

Taizhou's traditional snack, Beijing's special snack, is indispensable for Chinese New Year, Mid-Autumn Festival and other festivals. It is a delicious food with a sense of reunion. Do it first? The full-moon vermicelli is reserved, and then fried dishes are wrapped into bamboo tubes to eat Xi' an special snacks, or they can be baked into golden yellow in a pot and served on a plate. The main raw materials are rice flour and radish? Dried silk, egg skin, shredded potatoes, bean sprouts, celery, shredded pork, shredded bamboo shoots, dried fragrant silk, mushrooms, sweet noodles, etc.

Japonica (also called flat food)

is a seasonal food in summer solstice for farmers. At that time, it was the special snacks in Shanghai during the transplanting season, and farmers took them as snacks and sent them to Tiantou to eat, so it was also called "Tianjing". It is made up of small? Wheat flour is made into square thin vermicelli (some are made into green japonica by adding cotton juice), and pre-fried stuffing is wrapped inside to make food with ears like jiaozi. Or boil it in a pot, or steam it in a steamer.

Bad soup

Bad soup is a special snack of Lantern Festival in Nanjing, where dumplings are eaten at Yuanxiao, while in Taizhou, it is basically bad soup, and on the 14th day of the first month, it is a special snack of Dalian and Beijing, one day earlier than other places. Why is this? It is said that during the Jiajing period of Ming Dynasty, special snacks joined in, and Qi Jiguang fought against Japan in Taizhou, and it is scheduled to launch a general attack at midnight snack on the fifteenth day of the first month. It's winter, and it's cold. In order to drive away the cold for the soldiers and celebrate the holidays in advance, the people in the city use this special cold-proof food with distiller's grains in rice slurry and dishes to comfort the soldiers who guard. Later, the custom of eating this cold food on the fourteenth day of the first month was formed, and it also had the name of bad soup. This night, no matter who owns the special snacks in Xi 'an, you can just go in and eat them, and which one has more people to eat will be more developed in the future.

There are two kinds of salty and sweet soup. The main raw material of salty and bad soup is rice slurry, and the seasoning is mustard, dried fragrant dried fish, dried shrimp skin, Sichuan bean board, winter bamboo shoots, oysters, peanuts, mushrooms and bacon, etc., which are diced and mixed to make a delicious paste snack.

Sweet fermented glutinous rice soup is made of wet starch, red dates, candied dates, water chestnuts, kumquat cakes, longan, shredded carrots, peanuts, brown sugar, etc. It is generally necessary for a new wife's family in that year, and it is also called bride's fermented glutinous rice soup. On the wedding night near the pavilion, the newlyweds will shred the mutton and cook it into soup, then mix it with the raw materials of wet starch and sweet soup, and cook it into mutton soup, also known as Zuotang soup and Hehe soup, which is also a kind of sweet soup.

Mi Tuan

There is also a love story about Mi Tuan and Yuan, which has spread for thousands of years. It's about a pair of mother and son who live together on the 18th shoulder ridge of Qiushui Mountain. Because the mother is blind, the son is a good-looking dutiful son named Tuan, who lives by selling firewood, so it's difficult to get married. The daughter of the Dragon King, Yuan, often rains over Eighteen Shoulders Ridge. Seeing that Tuan is hardworking and kind, she decided to marry him. When the Dragon King heard this great anger, he broke the "Yuan" into the 18-story Dragon Palace and closed it. However, the "Yuan" went on a hunger strike, so the Dragon King had to issue a question saying that if the millstone and mortar head of the 18-shoulder ridge rolled down from the mountain and could stick together, they would be allowed to get married. One day, the special snacks joined in, and the Dragon King sent the landlord to roll the millstones and mortar heads down the mountain from Dalian's special snacks. Suddenly, the snacks, dark clouds rolled and thunder burst. In order not to make the millstone roll too fast, Dragon Lady bought shrimp soldiers to drill into the mill to stop the millstone from rolling down, but the stone mortar head wouldn't roll. When the "circle" was in trouble, Soybean Jing pitied the couple, mobilized countless soybeans as wheels to help them roll, and all shall be well, jack shall have Jill. When they rolled to the East China Sea, the Dragon King was shocked. The half-stone mill had been attached to the round stone mortar head covered with soybean powder, thinking that.

In order to commemorate the perfect marriage, later generations kneaded the glutinous rice flour into a ball, wrapped it with stuffing such as minced meat, diced water bamboo, mushrooms, and shrimp skin (homophonic shrimp soldiers), put it into a "rice ball" printed with festive patterns such as plum, bamboo, chrysanthemum, double happiness and harmony, made it into a millstone-shaped food, and steamed it in a steamer. And often there are rice balls that must be paired with "round" special snacks to join, and the agreement is "round and round".

Yuan

Unlike glutinous rice balls in other places, they are usually eaten on the winter solstice, also known as the Winter Solstice Yuan. Usually, it is put in a Sichuan basket (a kind of cylindrical bamboo products) and paired with a "rice ball" as a gift. The "circle" at the foot of Qiushui Mountain is the stuffing wrapped outside but not inside, which is said to be the reason for this allusion. To make a "round", firstly, glutinous rice flour is repeatedly kneaded with water to make it into a ping-pong size, then cooked in a pot. After the pot is taken out, a few Shanghai special snacks are rolled in the stuffing of soybean flour mixed with brown sugar, and they are eaten hot, which is soft and sweet. Later, for the festive color of red, it gradually evolved into red bean powder as the filling.

In Sanmen, "rice balls and circles" have become the tokens of love for the common people and the festive gifts of the previous building. On weekdays, whenever there is an engagement, the bride looks forward to three days (returning to the door), building a house, and separating from Dalian's special snacks, relatives will send "rice balls and circles". There are two kinds of wheat cakes: salty and sweet. Sweet sesame seaweed wheat cakes and salty spiced wheat cakes are filled with minced meat, chopped green onion and shrimp skin. The salty and sweet double-flavored wheat cake is also called Yuanyang wheat cake. The burnt head of egg and wheat

is spread into a pot with a round vermicelli made in advance, and the fried stuffing (similar to the stuffing of spiced wheat cake) is added, and then the egg is added to stick the stuffing, and the folded vermicelli is cooked in a fan shape. Bean curd cake

With bean curd and onion as materials, it is folded into a half-moon shape and fried until the surface is crisp and yellow. Shuichan cake

was invented by fishermen. The earliest Shuichan cake was to remove the head, tail and thorns of Shuichan (also known as tofu fish), chop it into fish paste, mix it with flour, old wine, ginger juice, etc., press it into a round shape, and bake it into two golden fish-flavored powder cakes. The modern water gurgling cake is further innovated and developed, and red sausage powder is sprinkled on the cake surface to make it? For more tempting food. Pine cake

is waxy and sweet, and it can be eaten for a hundred times, which has the effect of improving eyesight. It is made of glutinous rice flour mixed with a certain proportion of natural pine flowers and white sugar, kneaded and baked with warm fire. Ma Li

Ma Li, as a holiday food, is eaten in Chinese New Year, long summer and Chongyang, and is usually used as a gift for marriage, wedding ceremony and living.

multicolored incense: sandwiched with minced meat and diced bamboo shoots. Onion and egg sandwich: Huang Qingbai alternate with each other, with attractive color and taste. Small roll of brown sugar: loose outside and soft inside, sweet and not greasy. Spiced glutinous rice?

is a holiday food that people eat on April 8 in the ancient calendar. It is said that it is eaten on this day, mainly for the relay of spring to summer. The ingredients are white meat, peas, bacon, potatoes, red beans, soybeans, mushrooms, tofu and so on. With the change of modern people's tastes, there is now glutinous rice with crab meat, razor clam meat and so on, which has been awarded Taizhou famous dessert. Fried glutinous rice balls

There is also an allusion to the origin of fried glutinous rice balls. It is said that when Chen Wang fled Sanmen Bay by boat, glutinous rice egg balls (fried with eggs) were specially refined by the royal chef as a snack to resist hunger and nutrition. After living in Sanmen Bay in seclusion, descendants of Chen Wang carried forward this royal dim sum, and added seafood such as dried mud-coated fish or mullet meat. Since then, they have entered the homes of ordinary people and become a high-grade dim sum for coastal people to feed their relatives and friends. Now some big hotels have made innovations, making meatballs smaller, making them more interesting and tasty.

green crab bean noodles