Nanji Pseudosciaena crocea is a specialty of nanji island, Pingyang County, Wenzhou City, Zhejiang Province. Nanji island Pseudosciaena crocea in Pingyang has firm and delicious meat and excellent taste, which is far superior to the traditional Pseudosciaena crocea cultured in shallow water near the shore. Pseudosciaena crocea is a delicacy that Wenzhou citizens have a special liking for, and it can also be said to be a symbol of Pingyang catering culture. On holidays, entertain guests and friends, no banquet without yellow croaker.

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A 3-year-old brand named "Cattle Bone" with "Ma Bu Zhi Tuan", where the ox bones are of a higher grade, it is more satisfying for "carnivores" to eat meat with their heads in soup. . The beef slowly nourished by slow fire is full of fragrance, chewy and toothless, and it is the best accompaniment to spend a long night. The ingredients are beef and beef bones of the first-class cattle, freshly slaughtered cattle and secret formula! What we pursue is the original flavor. When the beef bones and beef are served on the table, it is the fragrance of the house. Due to the long stewing time, the beef and tendons of the ox bones are crisp and rotten, and the aroma overflows the cheeks. It is said that the meat beside the bones is particularly fragrant, and this whole set of scalper bones is rich in fragrance and strong in taste because of its unique ingredients. In particular, steak tastes pure, crisp and not greasy. Cut off a small piece with a small knife and put it in your mouth. There is only satisfaction in your heart.

3. Pingyang Friedvermicelli

Pingyang Friedvermicelli's dried vermicelli is made by milling rice into powder and then going through several processes. Put a special iron pot on it, hold a pair of long chopsticks and a shovel in your left hand, stir-fry while shaking, and soon a delicious Pingyang Friedvermicelli will be baked! Well-made Friedvermicelli has clear roots and no extra oil. The dried powder should be a little hard, the bean sprouts are crisp, the pork belly is fried and fragrant, and it tastes very delicious. Friedvermicelli made of this superfine dried powder is called Pingyang Friedvermicelli

4, and Shunxi Fried Yellow Rice Cake

In Pingyang, Zhejiang, as long as Shunxi Yellow Rice Cake is mentioned, it is almost a household name. This yellow rice cake, which is slightly larger than ordinary rice cakes, has become the main staple food of hotels and food stalls with its unique chewiness and faint smell of grass ash. Fried cauliflower with yellow rice cake, fried shrimps with yellow rice cake ... These derived cuisines have become the "good heart" of many diners for a time.

The "yellow" color of yellow rice cakes is not a pigment, but a kind of firewood from the mountains. After burning it to ashes, scalding it with boiling water, the filtered water is a kind of yellow water. Then, soak the best late rice in this yellow water for about 2 hours, then take it out and grind it into rice noodles, then steam it in wooden barrels, and then pour it into the machine, and it will be the yellow rice cakes we see on weekdays. Shunxi Yellow Rice Cake has a history of more than 3 years. It used to be completely handmade. Most of the rice cakes were made in the shape of local Meifeng Mountain, but now they are semi-handmade.