Wenling is a land of mountains, seas and water. It can be called a land of fish and rice. If you go to a small shop on the street, you will be satisfied with glutinous rice buns made with mountain flour paste, bean noodles and glutinous rice. The unique taste of mullet, eel and yellow croaker will be yours.

Choose from hard cakes, Yang cakes, and light cakes to savor the delicious food while remembering the history, which has a unique flavor.

Staple foods: salted mountain noodles, fried bean noodles, fried glutinous rice. Ruoshan’s one brown, two noodles, three round and four soup varieties are quite famous: meat brown, mung bean noodles, vegetarian noodles, meat balls, fish balls, gourd balls, and eel soup.

, razor clam soup, pomfret soup, meat soup, sugar candies, sweet potato drums, mountain vermicelli clips.

In Ruoshan, fried bean noodles are always the first dish during banquets during festivals, weddings and weddings.

If the chef invited to the banquet does not cook the fried bean noodles well, no matter how good the other dishes are, he will not be praised. The women of Ruoshan will cook the fried bean noodles well even if the other dishes are not cooked well.

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Bean noodles are commonly known as Shandong noodles and mung bean noodles. They are neither made from mung beans nor produced in Shandong. They are made from anchovy powder (commonly known as mountain flour) and have a fragrant aroma.

When Ruoshan people fry beans, they must choose a large pot. First, put a certain amount of half-lean and half-fat meat into the large pot, stir-fry the oil, then put down the seasonings, and then add dried shrimps (or dried shrimps),

Stir-fry with dried eel, fish noodles, mushrooms, shredded pork, cabbage and other ingredients.

During the stir-frying process, your hands must not stop, the fire must be strong, and special seasonings are added to the pot from time to time. Also, be careful not to burn the bean noodles. The fried bean noodles are soft, glutinous and delicious, and the whole street can smell the aroma.

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The mountain flour paste in Ruoshan is salty, which is different from the sweet and thin mountain flour paste in various places.

To make mountain flour paste, first cut radish, turnip, celery, pork, dried eel, dried cuttlefish, dried tofu, etc. into cubes and stir-fry them together with beans or peanuts, adjust the flavor, add water and cook until cooked.

Then slowly pour the thin mountain starch mixed with water into the pot. Pour in the mountain starch while stirring continuously to prevent the mountain starch at the bottom of the pot from burning until it is cooked.

There is also a joke among the locals that when a family was stirring the mountain flour paste, the bottom of the pot collapsed because they used too much force. This shows how seriously everyone takes their food.

Ruoshan people make mountain flour paste in large quantities at one time. It is an old snack. The remaining ones are placed in a basin. After cooling, they are poured out and placed in a basket to dry. After a period of time, they are cut into slices and fried in oil.

Eat it up, the aroma will remain in your mouth, and the taste will be better.

Before making fried glutinous rice, soak the glutinous rice overnight so that it will cook easily and taste quickly.

Pour oil into the pot. It is best to use fat pork to boil the oil, so that the fried rice will be more fragrant.

Then pour in the meat, stir-fry for a while, pour a little cooking wine, then pour in shredded dried tofu, shredded mushrooms and radish, stir-fry until half-cooked, top with soaked glutinous rice, pour an appropriate amount of boiling water around the edge, and cover the pot.

Cook until the glutinous rice changes from white to flesh color. Use a spatula to stir over the layer of glutinous rice to heat the glutinous rice evenly. Cook until the glutinous rice is about seven degrees ripe and stir-fry with the seasonings. Finally, add the dried shrimps, celery segments, and eggs.

Stir-fry until cooked.

Fresh fish: Xinhe mullet, Panlang eel noodles, Changyu yellow croaker, "Xinhe mullet, rock snake, Changyu yellow croaker, bean sprouts", Wenling's "four famous dishes" have always been talked about by gourmets in Wenling, among which Changyu yellow croaker

The Yuyu yellow croaker uses more than three kilograms of wild yellow croaker. Even when the fish price is as low as three to four hundred yuan, a pot of yellow croaker costs thousands of yuan, but the diners who come here are still like crucian carp crossing the river.

, many of the tourists who visit Changyu Dongtian come here for the Changyu Yellow Croaker. Its delicious temptation is evident. It is an adaptation of a famous poem by Mr. Xu Sidao Zhuyin of Wenling Township in the Southern Song Dynasty, "Don't look at the Dongtian."

You will fail your eyes, and you will fail your belly if you don’t eat yellow croaker.”

Use a stainless steel spoon to scoop a full spoonful of lard into the pot, and slide the stainless steel spoon on the bottom of the pot a few times. This technique is called "sliding the pot."

Then add ginger, fresh garlic leaves, garlic cloves, onions and other condiments and seasonings, then add the yellow croaker pieces and stir-fry for a few times, pour in the old wine, then pour an appropriate amount of hot water into the pot, simmer for five or six minutes, add

A pot of authentic "Changyu Braised Yellow Croaker" with MSG is ready to serve.

Home-cooked yellow croaker soup is rich in color, salty and delicious, fragrant and pure, and paired with soft rice cakes, it is unforgettable.

Xinhe mullet is made from mullet produced at the intersection of local saltwater and fresh water. It is stewed in a pot with ham, mushrooms, bamboo shoot slices, onions, ginger, garlic, etc. It maintains its original flavor. The meat is plump, tender and delicious, and the soup is light.

, very delicious.

Panlang eel noodles are made from thick, fresh eel, cooked and shredded, then heated with salad oil, stir-fried eel shreds with onion, ginger and garlic, stir-fried with dried bean noodles and various seasonings, add water to make soup, and make it moist

The fragrance is comparable to Hangzhou's "shrimp fried eel noodles".