1. Pasted tofu \x0d\ Of course you must eat the most unique local paste tofu when you come to Wuyuan - this is the most famous paste dish in Wuyuan. Pasted tofu is a very representative Wuyuan specialty. "No meat or meat, no steaming, no vegetarian food, no paste" is the local description of Wuyuan cuisine, which also shows the important status of paste vegetables in the local area. Almost all vegetarian dishes including paste pumpkin, paste bean sprouts, and paste melon can be made into paste in Wuyuan. The most famous one is paste tofu, which is delicious and not expensive. It is a must-try delicacy when traveling to Wuyuan. A dish of battered tofu in a restaurant costs about 20 yuan. \x0d\ \x0d\2. Steamed Pork with Rice Vermicelli \x0d\ What are the must-eat foods when traveling to Wuyuan? Steamed vegetables are indispensable. Steaming is a common practice in Wuyuan cuisine, and steamed pork is the most representative dish. The steamed pork here is fat but not greasy, and has a rich flavor. Different from other places’ steamed pork, Wuyuan’s steamed pork has a lot of side vegetables. Vegetables such as edamame, lotus root slices, mountain fern, eggplant, radish, dried beans, peppers, etc. can be used as a side dish in Wuyuan’s steamed pork. These vegetables make this dish The taste is more layered. Steamed pork with rice flour is a must-try dish when traveling to Wuyuan. This dish can be eaten in local restaurants of all sizes. \x0d\ \x0d\3. Tuochuan Steamed Tofu \x0d\ This kind of tofu has a different texture from the tofu in the ordinary vegetable market. Well... you will know the specific taste after tasting it. It's just delicious and not as grainy as ordinary tofu. There is a saying in Wuyuan that "you can't steam without meat, and you can't paste without vegetables." In addition to steamed pork, there are also steamed fish, steamed turtle, steamed winter bamboo shoots, Tuochuan steamed tofu, etc., which are also worth trying. \x0d\ \x0d\4. Purse red carp\x0d\ Red carp is also a major feature of Wuyuan. When talking about Wuyuan, red carp will definitely come to mind. This fish is not only ornamental, but also edible. Purse red carp has a small head and short tail, a wide back and a big belly, and a bright red body. After washing and draining, place the fish in a blue flower pot, sprinkle with refined salt, and pour it with Laoshui wine or distiller's grains (Laoshui wine and wine trough are The secret weapon makes the fish taste more delicious and mellow), evenly spread the fish body. After marinating for a few minutes, place green onions, shredded ginger, shiitake mushrooms, salted lard or pickled ham slices around the fish, simmer on high heat for ten minutes, then simmer on low heat for five or six minutes, and then serve.

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