Baishuiyang is a small town with many foodies. People's passion for and research on "food" has been passed down for thousands of years.

1This egg is called "Fourteen. Day".

It looks no different from an ordinary egg, and it looks very cute. Why does it have such a literary name?

There was a boy at the table who seemed to understand very well. He first peeled the egg a little bit, then sucked up all the juice inside, and then continued peeling it.

After he peeled the egg, we were surprised to find that it already had a bit of a "chicken shape" inside.

When I asked, I found out that these were eggs that had been incubated by hens for 14 days. The cooked eggs had a very popular taste.

After posting this video online, friends all said that the names of this kind of eggs are different in different places. This snack is available in many places in Northeast China, Henan, and Nanjing, and it tastes great.

It's a bit like a raw egg and is usually eaten grilled.

But this thing makes me feel a little complicated. Anyway, I don’t dare to eat it. I only dare to ask? 2 Baishuiyang Bayberry.

Northerners are actually a little unfamiliar with bayberry. I, a Shandong native, have never eaten this fruit that grows in East and South China.

The growth of bayberry has very high requirements on climate, soil, environment and other factors. To put it simply: it cannot grow in ordinary places.

So this time I traveled to Linhai, Zhejiang, and the bayberry was on the market, so I made a special trip to Baishuiyang to eat bayberry.

I specifically observed the place where the bayberry grows.

There is a huge water area around the upper reaches of Baishuiyang Village. Yangmei grows on the hillside beside the water area. This kind of hillside is backed by water and faces the sun, and the soil is warm and fertile.

I couldn’t help but exclaim: There are mountains and water here, so beautiful!

No wonder such a beautiful fruit like bayberry grows.

The day we arrived coincided with the Dongkui Yangmei Festival in Baishuiyang. Dongkui is a variety of Yangmei.

This sense of grand ceremony really shocked me.

Being able to hold a special festival for such a small round ball shows that it is not only a delicacy, but also a feeling and a culture.

For Linhai people, it would be very worrying if this kind of fruit, which only survives for about 20 days from maturity to off the market, cannot be known and eaten by many places outside.

The bayberry trees near the sea are as big as table tennis balls, purple in color, sweet and sour.

In recent years, in order to sell bayberries well, Linhai people have really worked hard. They not only established a special bayberry factory, but also spent a lot of thought on preservation.

The shelf life of bayberry is very short. If it is not eaten within 3 days after being picked from the tree, the taste will no longer be good.

The villagers of Baishuiyang will weigh the bayberries one by one, divide them into packages of different sizes, and send them to all parts of the country with the fastest express delivery speed.

Nowadays, people in Linhai are becoming more and more professional in selling bayberries. The bayberries picked on the first morning are packed in the afternoon and can be delivered to the mouths of people all over the country the next morning.

Yangmei has also helped Linhai people get rid of poverty and become rich.

In these days when bayberry is on the market, it is not surprising that villagers growing bayberry in Linhai can earn five or six figures a day.

So when I wrote this article, I felt that I could help the fellow villagers in the mountains, and I was very proud of it.

There is actually controversy on the Internet about which part of the country has the best bayberry. However, for me, since this is the first time I have eaten bayberry, people say that the first love is beautiful, so the bayberry in Linhai

For me, it's the same taste as first love.

This means that bayberry trees anywhere in the future will no longer be comparable.

In my mind, the bayberry here is the most delicious, always.

The first bite is what I love forever.

3. White water tofu.

I mentioned earlier that this trip to the sea felt like I was in the "deepest part of the world" because I saw Baishuiyang's tofu.

When I arrived in Baishuiyang, I suddenly discovered that the finely processed food we eat on weekdays is not as good as this bowl of rough tofu made by the cook in a small courtyard in the mountains.

Baishuiyang tofu is a must-have dish for locals on their daily tables. After visiting its production process, I found that it actually only has one more step than pure soy milk.

First, grind the beans into powder, then add water to make basic soy milk, and put it into a pot to cook.

After boiling, there is still an attractive layer of "milk skin" floating on it, and the aroma of beans is overflowing. The taste is even more fragrant than the pure soy milk we grind ourselves with a soy milk machine in the morning. Up to this time, this soy milk

All are drinkable.

Then filter it twice with gauze, pour in the special brine, tap it, and in five minutes it will turn into tofu curd.

?Put the tofu into a wooden container and let it sit to make white water tofu.

It's so natural and highly nutritious. I've tasted it once and still remember it today.

Although Baishuiyang tofu is already very famous, after eating so many delicacies in Baishuiyang, I found that there are many delicious things in Baishuiyang that should be famous. Let’s continue.

4 Baishui steamed buns.

To be honest, after traveling in Linhai, I deeply suspected that the ancestors of Linhai people immigrated from the north of the Central Plains, because in my impression, Zhejiang people do not eat steamed buns, only rice, but steamed buns

Things are a staple food for people in Linhai, Zhejiang.