1. Southern muntjac large yellow croaker Southern muntjac large yellow croaker is a specialty of Nanji Island, Pingyang County, Wenzhou City, Zhejiang Province.

The large yellow croaker from Nanji Island in Pingyang has firm and delicious meat and an excellent taste, which is far better than the traditional large yellow croaker cultured in shallow water near the coast.

Large yellow croaker is a delicacy that Wenzhou citizens are particularly fond of, and it can also be said to be a symbol of Pingyang’s catering culture.

During festivals and entertaining guests and friends, a banquet would not be complete without yellow croaker.

2. Mabu Beef Bones is a 30-year-old Mabu Shituan Beef store. The beef bones here are of a higher grade. For "carnivores", eating the beef head directly into the old soup will give them a more satisfying feeling of eating meat.

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The beef, nourished slowly over a slow fire, is full of aroma, chewy but not chewy, making it the perfect accompaniment to a long night.

The ingredients use beef and beef bones from top-quality cattle, freshly slaughtered cattle, and a secret recipe!

What we pursue is the authentic taste. When the beef bones and beef are served, the aroma fills the room.

Due to the long stewing time of the ox bones, the meat and tendons are very crispy and the rich aroma fills the cheeks.

It is said that the meat on the bone is particularly fragrant. This set of ox bones has a rich aroma and strong taste because of its unique ingredients.

In particular, the steak has a pure taste and is crispy but not greasy in the mouth.

Cut off a small piece with a knife and put it in your mouth, feeling only satisfied.

3. Pingyang Fried Noodles Pingyang Fried Noodles are made by beating rice into powder and then going through several processes.

Put on a special large iron pot, a pair of extra-long chopsticks, and a shovel in your left hand, stir-fry while shaking, and soon a delicious plate of Pingyang stir-fried noodles will be out of the oven!

The well-made fried noodles have clear roots and no excess oil. The noodles should be a little hard, the bean sprouts are crispy, and the pork belly is fried to a caramel aroma, and it tastes very delicious.

This type of fried noodles made from ultra-fine dried noodles is called Pingyang fried noodles. 4. Shunxi Fried Yellow Rice Cake In Pingyang, Zhejiang, Shunxi Yellow Rice Cake is almost a household name when it comes to it.

This yellow rice cake, which is slightly larger than ordinary rice cakes, has become a staple food in hotels and food stalls due to its unique chewiness and faint taste of grass ash.

Stir-fried cauliflower with yellow rice cake, stir-fried mantis shrimp with yellow rice cake...these derived cuisines have become the "favorite" of diners for a while.

The "yellow" color of yellow rice cakes is not a pigment, it comes from a kind of firewood on the mountain. After burning it to ashes and scalding it with boiling water, the filtered water becomes a yellowish water.

Then, soak the best late rice in this yellow water for about 2 hours, then take it out and grind it into rice flour, and then steam it in a wooden barrel. After steaming, pour it into the machine. When it comes out, it will be the strips of yellow we usually see.

Rice cakes.

Shunxi Yellow Rice Cake has a history of more than 300 years. It used to be completely handmade, and most of the rice cakes were made in the shape of the local Meifeng Mountain. Now it is semi-handmade.