Taizhou gourmet specialties include: dried tofu with ten spices, tofu skin, rooftop ten scene cakes, dumpling tubes, rooftop flat food, Panlang eel noodles, Xianju eight bowls, rice cakes, milk steamed buns, Zhuangyuan cakes, wheat coke, and Dachen

Yellow croaker, shrimp mushrooms, etc.

1. Shixiang dried tofu products are produced in Taizhou, Zhejiang.

Product composition: high protein, amino acids, vitamins, high calcium and other nutrients.

Product characteristics: color, aroma and taste.

Product introduction: Shixiang dried tofu contains high protein, amino acids, vitamins, high calcium and other nutrients needed by the human body.

It has a unique flavor and complete color, aroma and taste. It is an ideal convenience food for home travel.

2. Tofu skin, a specialty of Tiantai Mountain, has high nutritional value and is the essence of soy products.

Traditional Chinese medicine theory believes that tofu skin is flat in nature and sweet in taste, and has the functions of clearing away heat and moistening the lungs, relieving cough and phlegm, nourishing the stomach, detoxifying, and antiperspirant.

3. Tiantai Ten Scenery Cake. The original "Tiantai Ten Scenery Cake" was made by printing the ten sceneries of Tiantai Mountain on the cake. Later it became the "Assorted Cake" with various varieties and festive colors.

4. Rooftop Bianshi cuts various dishes into granular shapes and then wraps them in square vermicelli. It is slightly flat and resembles an ear, hence its name.

It can be eaten as soup or grilled and eaten with wine.

5. Dumpling cake tubes Dumpling cake tubes are the unique and most distinctive food of Tiantai. Every year during Qingming Festival, Half July, Winter Solstice and Chinese New Year, every household makes dumpling cake tubes as festive food.

In recent years, it is also eaten at the beginning of summer and the Mid-Autumn Festival.

It is customary to eat dumpling tubes when entertaining relatives and friends.

6. For Panlang eel noodles, use thick, fresh eels, cooked and shredded, then heat the salad oil over high heat, stir-fry the eel shreds with onions, ginger and garlic, add dry bean noodles and various seasonings and stir-fry, add water and boil the soup.

It is oily and fragrant, comparable to Hangzhou's "shrimp fried eel noodles".

7. Xianju Eight Bowls Xianju Eight Bowls is an orthodox recipe for entertaining guests and friends in Xianju, Zhejiang. It has a long history, authentic selection of ingredients, exquisite production, rigorous arrangement, wide application, and profound cultural origins. It is the essence of Xianju’s traditional food culture.

Code.

The eight bowls are divided into upper four bowls and lower four bowls. The upper four bowls are: Caihe lotus seeds (or white lentils), Xiangzi sea cucumbers (or meat ginseng), Tieguai knocking pork, and Zhongli turning bowl of pork; the lower four bowls are:

Dongbin big fish, Xiangu pork skin soaked, Guojiu soaked fish, Guolao tofu.