Donghe meat pie originated in Jiaqing period of Qing Dynasty and has been passed down to this day. As long as there are places where Donghe people go in and out, there must be Donghe meat pies. Modern Donghe people have moved this traditional snack to high-end hotels, and Donghe meat pie can be eaten in some stalls in Yiwu city and towns. Everyone who has eaten Donghe meat pie praises its unique flavor. This Donghe meat pie consists of two layers of wheat cakes, with fat meat and leeks in the middle, but as thin as rice paper; The croquette is amber, especially like an erratic halo moon. Donghe meat pie is delicious, oily but not greasy, and bright in color, which is a must for Yiwu snacks.
Fotang Zhang Qian noodles
In addition to thousands of handmade noodles, there are shredded pork, amber mustard skin and shallots, which add some colors to the original monotonous noodles and make them more delicious. Noodles and noodles are tough and chewy, and the soup is refreshing and not greasy. After drinking, the fragrance is overflowing. Simple in appearance and light in taste, it is unique.
Fotang baiqie mutton
Mutton in Buddhist temples has never been stewed, fried or steamed like pork. Since ancient times, it has been a way of eating "white cut".
In traditional Buddhist temples, local goats are slaughtered, unhairing, pawing and eviscerating, then their limbs are tied tightly with string, and goat's blood is evenly coated on goat skin. After drying, put the whole goat into the pot, burn it thoroughly, soak it stiffly, and then take it out to dry, with a fragrant smell. The cut mutton is dipped in onions, ginger, soy sauce and other seasonings, which is very delicious.
Danxi Hongqu liquor
People in Danxi's hometown have used red yeast to make wine for thousands of years. It is said that in the Song Dynasty, Yiwu people transported wine to Kaifeng through the canal. People in Danxi's hometown cook with red koji wine, which makes the color and flavor double. All folk celebrations, wedding banquets, and visiting relatives and friends all take wine as a gift. After thousands of years of inheritance, Danxi wine has become more and more mellow and intoxicating.
Vegetarian bag with red bean skin
Chian's bean bags are vegetarian dishes such as tofu, radish, pickles and so on wrapped in Yiwu famous bean curd skin. The wok is heated to a certain high temperature, wrapped and baked, and it is "fresh". Its fragrant, soft and refreshing taste is self-evident.
The beancurd skin on the red shore gives full play to the delicious taste of the beancurd skin. After years of development, the filling of bean skin vegetarian package is no longer vegetarian, and meat stuffing, such as radish and beef, is added to the filling, which is more delicious. If it is wrapped in meat, the bean skin needs to be fried more crisply, just like the dry fried bell, in order to taste the crispy taste of the meat-flavored bean skin.
Buckwheat rat
In today's food city, the dark gray buckwheat mouse has been ignored for a long time. However, the middle-aged and elderly Yiwu people have a complex of buckwheat and mice that they can't give up. When buckwheat is harvested, it is their yearning to eat a bowl of hot buckwheat mice, which can not only drive away the chill on the body, but also warm the limbs and make the work particularly energetic.
Taste a bowl of buckwheat mouse just out of the pot, chew it carefully, the smoothness and slight bitterness of radish itself match the sweetness of buckwheat slowly, and then there is the entrance of fresh beef, which is really delicious. Chinese medicine records that buckwheat is cool and sweet, which can strengthen the stomach, promote digestion and stop sweating. Occasionally eat a bowl of light coarse grains-buckwheat mouse is a good choice, because it is used to eating delicate and delicious urbanites.
Yi ting la la noodles
Yiting Lamian Noodles is famous for its uniform thickness, bright silver color and soft taste. Add a variety of condiments and it tastes delicious. Yiting Lamian Noodles, flour must be white flour on the ground or northeast flour. Due to the long growth period of wheat in Northeast China, the flour produced has good toughness and is easy to pull. Moreover, the merchants of Yiting noodles do not need fermentation additives when mixing noodles, and they are completely fermented by themselves, so the natural wheat flavor is particularly rich. Hand-grabbed noodles are primitive, but they taste really good!
Wu branch mantou
Wudian steamed bread is one of the traditional delicacies in Shangxi Town, and it is a famous snack with a history of one hundred years in Yixi. It is famous for its soft, fragrant, delicious quality and round appearance. Soft and tough, the whole steamed bread is shrunk in the palm of your hand when you grasp it with your hands, and it will recover as soon as you let go. The traditional Wudian steamed bread is a necessary offering for people to worship gods and ancestors, and it is also a necessary food for "weddings, funerals and weddings" such as Chinese New Year holidays, full moons and birthdays. According to reports, Wudian steamed bread is handmade with superior flour, and the technology is very particular. From kneading, molding, fermentation to steaming, each process is interlocking to ensure its quality. The traditional production process is as follows: fermenting the flowers and flour of Polygonum multiflorum Thunb. to make Baiqu-brewing Baiqu and glutinous rice to make steamed bread dough-kneading the steamed bread dough into a circle-swimming in a cage-steaming in a cage-coming out of the cage-spraying the red letter (Flo Xi Shou) or stamping it with a red stamp.
Fairy chicken
Fairy chicken, commonly known as anhydrous chicken, means that steamed chicken does not use water, but uses yellow wine, and a chicken weighing two kilograms adds two or three kilograms of yellow wine. Wash the chicken feathers first, put them in a pottery bowl with the internal organs, and then add yellow wine and ginger. Add salt if you don't like sweets, but the traditional method of steaming chicken in Yiwu is to add brown sugar, which is considered more nutritious. You can also put a few slices of lean meat. Cover the pottery bowl with a small pot to make it airtight. Then put the earthenware bowl into a large iron pot, cover it with a tall plate and cook it slowly over low heat. The wine inside is boiling. Stop and cook later. It will take about two hours to boil. At this time, the chicken is fragrant, the meat is crisp and tender, and it melts in the mouth. When chopsticks are clamped, the flesh and blood are separated.
Chalin dog meat
As the saying goes, "dog meat is fat at the solstice of winter." There are also proverbs in Yiwu, such as "Eating dog meat to keep warm, you can spend the winter without covering the quilt" and "Drinking dog broth can treat the quilt as winter". The area around Hawthorn Forest has been cooking dog meat for hundreds of years. Hawthorn forest dog meat was originally learned from Zhuji. After 100 years of experience accumulation and continuous improvement, the unique firing technology of hawthorn forest today has gradually formed. The roasted dog meat in Hawthorn Forest is processed by special technology, and the dog meat produced is fragrant and distinctive!
Shangxi giblet
There has always been a place to slaughter cattle in Shangxi and Wudian, Yiwu. Local people use Shangxi's unique cooking method to cook beef tongue, beef blood, beef hoof and beef offal, which is delicious and slightly spicy.
Chai Qing Gang ·JIU
More than ten kilometers away from Yiwu, there is Shangxi Town. There are many green hills in the town. There is a big lawn mountain outside the western hills. At the foot of the mountain, there is a village called Huangshan Village. There is a local wine called Chai Qing Gungun. Qingmubang wine is turbid and slightly blue, like falling trees and autumn mountains, sweet at the entrance, like syrup, but full of stamina. People who don't know the nature of wine forget everything when they drink too much, such as getting a green stick.
Fotangsu pancake
People say Jinhua shortbread is very famous. In fact, Buddhist shortbread is more crisp and delicious than Jinhua shortbread. Fotang Town, known as Little Lanxi, has been a place where merchants gather since the Qing Dynasty. The booming business has promoted the development of flavor snacks. Many pasta dishes are well-made and delicious, which have won the praise of diners. The crisp cakes in Buddhist temples are crisp and sweet, and the fat dried vegetables with stuffing are not salty or light, which is very palatable. Shortcakes are crisp. Therefore, in addition to material selection, the temperature is also very particular. The charcoal fire for baking shortcakes must be hardwood charcoal, and no other material can replace it. When baking, fan the charcoal in the oven first, and then stick the cake in the oven. When the pastry is yellow, smoke it slowly with late fire until it is cooked. Then take it out of the oven, spread it out and bake it again with slow fire. This is called baking cakes. Be sure to hold it with both hands when eating. Otherwise, if you take a bite, the whole cake will suddenly spread out and smell delicious. Some foreign guests come to the Buddhist temple, and after eating one, they have to buy several more tubes, saying that they will take them back to let their families enjoy the delicious food.
Tang yang
Tang Yang, also called Tang Niang, is a kind of rice cake, which is brownish red and June beans have a red skin. It is cool, sweet and convenient to eat. It is a very popular cold food in summer. Because of its moderate hardness, it is especially favored by the elderly and children.
A piece of candy looks simple. People with good skills cook it delicious, but people with poor skills cook it not delicious. It seems that there are still many secrets in making sugar. Zhu Cuigen of Shangyang Village in Chian Town has set up a sugar water stall in the Buddhist temple market for six years. He said: "To make a good sugar ocean, the choice of raw materials, the raw and cooked degree of rice, and the ratio of brown sugar to water should not be sloppy. The selected raw material is first-class round early indica rice, which is soaked in water, fished out and steamed into rice. The suitable ratio of rice is 1 kg rice to 2.3 kg water. After mixing, grind into slurry, and then mix the rice slurry with 3 kg of brown sugar and some red and black June beans. After steaming and cooling, cut it into small pieces with a knife and become a sugar ocean. "
Yiwu brown sugar
Yiwu's reputation as "the hometown of brown sugar" has a long history. Brown sugar, also known as Yiwu Qing, 1929 special prize of West Lake Expo. It is a famous bulk local product in Yiwu. Brown sugar, squeezed from sugarcane. Brown sugar can be used not only for food and medicine, but also for making traditional food in Yiwu-"Nian Sugar". Yiwu customs, every year in the twelfth lunar month, every household uses brown sugar such as rice, millet, peanuts, beans and sesame seeds to bake and mix to make "annual sugar" such as frozen rice sugar, millet sugar, sesame sugar and peanut sugar. Cutting sugar, killing pigs and making wine have always been called the "three great pleasures" of farmers in Yiwu.
Brown sugar twist
Nanzhao
"Eat three dates a day, and you will never get old" is a folk proverb that has been circulating in Yiwu for a long time. Nanzhao is a precious product unique to Yiwu. During the Qianlong period, it was once listed as a tribute, so it was also called "Guo Jing". The first episode of "China Famous Products" records that "the best jujube in the south of the Yangtze River is Nanzao in Yiwu, Zhejiang". Nanzhao, made of "Shuang Ren Jujube", has thick pulp, black and shiny, clear and fine patterns, sweet taste and rich nutrition, and contains many ingredients such as sugar, starch, protein, vitamins, tannin, nitrate and tartaric acid. The sugar content of fresh jujube is 10-36%, and the content of vitamin C is 90- 120 times higher than that of apple, pear and peach, and more than that of orange, orange and lemon. Has the effects of invigorating spleen, calming stomach qi, moistening heart and lung, relieving cough, nourishing five internal organs, and treating deficiency.
Yiwu ham
Yiwu ham was praised by the emperor as early as 800 years ago because of its rich nutrition and rich flavor, and became a world-famous story. Today, the tributes of that year are still blushing and the fragrance is more overflowing. The invention of ham is said to be related to the anti-gold deeds of the Song Dynasty. According to legend, Zong Ze, a famous minister in the Southern Song Dynasty, stayed in Kaifeng, the ancient capital, in order to resist the nomads. On one occasion, Zong Ze, who was thrifty by nature, pickled a small pile of pork leg left after eating. At that time, the journey was long and it was worth the severe winter. The dried pork leg did not go bad, but it tasted more delicious. Zong Ze is from Yiwu, Zhejiang. After eating this kind of pig leg, he and his men repeatedly broke the golden army, and the villagers in Yiwu were all delighted. The method of ham was carried forward and became the fire of today.