Zhejiang Taizhou snack Mi Yang Gao: Taizhou has a famous snack since ancient times, and the area around Shangyeshandong 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.

Zhejiang Taizhou Snack Champion Cake: The same raw material as Mi Yang Cake, with two layers of brown sugar sandwiched in the middle, some seaweed sprinkled on the bottom, steamed and stamped with auspicious and festive red seal, 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".

Zhejiang Taizhou snack 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 Chinese New Year.)

Zhejiang Taizhou Snack Maijiao: Taizhou's traditional specialty snack, Beijing specialty snack, is indispensable for Chinese New Year, Mid-Autumn Festival and other festivals. It is a delicious food with a sense of reunion. First, make a full-moon vermicelli for later use, then fry the dishes and wrap them into bamboo tubes to eat Xi 'an special snacks, or put them in a pot and bake them into golden yellow plates to eat. The main raw materials are rice flour, shredded radish, egg skin, shredded potatoes, bean sprouts, celery, shredded pork, shredded bamboo shoots, dried fragrant silk, mushrooms, sweet noodles and so on.

Zhejiang Taizhou snack Jing: (also called flat food) is a seasonal food for farmers in the summer solstice. 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 of wheat flour into a square thin sheet (some of which are made of green rice juice), wrapped with pre-fried stuffing, and made into jiaozi-like food, or boiled in a pot, or steamed in a steamer.

Zhejiang Taizhou Snack Bad Soup: Bad Soup is a special snack of Lantern Festival in Nanjing, where glutinous rice balls are eaten at Yuanxiao, while Taizhou basically eats bad soup, and it is a special snack of Dalian and Beijing on the 14th day of the first month, 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 condiments are mustard, dried fragrant dried fish, dried shrimp skin, Sichuan bean board, winter bamboo shoots, oysters, peanuts, mushrooms, bacon, etc., which are diced and mixed to make a delicious paste snack.

Zhejiang Taizhou Snack Sweet Soup: It is cooked with 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, also known as the bride's 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.