"These are just picked red bayberries from Chashan Ding 'ao." Zhu Rudong, director of Chashan Sub-district Office in ouhai district, personally delivered several baskets of the freshest Yangmei to Shaoguang Zhu, the boss of Wuma Food Forest Hotel. These red bayberries will be used by the chef of the hotel for a special red bayberry banquet. In the future, citizens can enjoy a gourmet feast while tasting Yangmei.

"Cooking with fresh bayberry is not found in traditional Wenzhou cuisine. Today is a new attempt!" As the leader of this food theme activity, Zhou Xiong, president of Oucai Research Association, is looking forward to this Yangmei banquet.

Not only local catering and cooking professionals, but also foreign catering operators were invited to the Yangmei Banquet.

Xun Mei in the snow, Yangmei Sugar-Coated Berry, Yangmei in typhoon shelter, silver cod with Yangmei juice, blood swallow with Yangmei juice, steamed Yangmei with sugar water, Yangmei durian lettuce bag, Cantonese taro meat Yangmei salad, boiled abalone with healthy coarse grains Yangmei ... Hotel chef Li Chuhua announced the names of the dishes in one breath, and a Wenzhou Yangmei feast worth looking forward to is about to start.

Myrica rubra is always pleasantly surprised

Myrica rubra is brewed with salad and Myrica rubra with honey sauce, and two exquisite cold dishes of Myrica rubra just appeared, which made people shine.

Myrica rubra was pitted and made into small containers, and a fruit salad was brewed with a green mint leaf floating on it.

The whole entrance of Myrica rubra, the sweet and sour outside and the sweet inside are combined, and that mint leaf is even more wonderful, and the mouth is full of fresh mint flavor, which makes the sweet and sour of Myrica rubra refreshing.

Myrica rubra with honey juice is a good summer cool dish, which is made by soaking Myrica rubra and small tomatoes with ice water, honey and osmanthus.

Myrica rubra juice is naturally bright in color, sour and sweet, and it is an excellent seasoning for dishes. The hotel chef ingeniously used bayberry juice to match silver cod, which changed the strong seasoning of western food and added a sweet and sour "Wenzhou taste" to this exotic seafood.

Yangmei has the reputation of "at first suspicion, a price is as high as a thousand dollars", which is used to match with blood swallows. A blood swallow with red bayberry juice, with yam mud at the bottom, red bayberry and fresh fruit next to it, and red bayberry juice poured into it, showing the splendor of palace cuisine.

Open fire to cook bayberry, put fresh bayberry into a porcelain plate, light a candle below and cook slowly. The waxberry juice keeps surging after being heated, and the white porcelain bowl is particularly delicate and charming. This dish tastes the original flavor of Yangmei.

"Myrica rubra can also be used to make Sugar-Coated Berry!" A red bayberry Sugar-Coated Berry platter was brought out, and the red bayberry Sugar-Coated Berry picked it with a toothpick and inserted it into the smoothie tray, which was very eye-catching.

Myrica rubra Sugar-Coated Berry is more crisp and sweet after being chilled. When I took a bite, I first heard the crisp sound of iced brown sugar, and then the red bayberry juice flowed out. Paired with foie gras and salmon, this chilled sashimi has a sour and sweet taste.

Myrica rubra in typhoon shelter, deep-fried Myrica rubra, and then sauteed with typhoon shelter materials, with crisp skin and fresh Myrica rubra inside; Myrica rubra durian lettuce bag, fried with Myrica rubra paste until golden brown, durian meat pulped, wrapped with lettuce and pancake bag; Vietnamese taro and waxberry salad is a fashionable dish full of Southeast Asian flavor with waxberry sauce. Xun Mei used Guanzhong ginseng, foie gras and waxberry meat to fish with salad dressing, and matched it with western-style pastry bread to make a western-style pastry; There are also abalone cooked with coarse grains of bayberry and braised pork with dried bayberry ... The chef of Wuma Hotel takes bayberry as the theme, and the dishes are brilliant.

"I didn't expect that Yangmei could make so many delicious foods. Today is really an eye-opener!" The food experts present were amazed at the Yangmei dishes.

red bayberry and mandarin orange as Wenzhou specialties

Red, purple, sour and sweet bayberry has evolved into exquisite delicacies in the hands of the chef of Wuma Hotel.

"Wenzhou people always have a soft spot for Chashan Myrica rubra. One of the biggest characteristics of Ding 'ao Yangmei is that it is sweet and sour, and it has an endless aftertaste after eating. " At the banquet, Zhao Yougan, secretary general of Chashan Yangmei Association, talked about Chashan Yangmei.

Chashan is "the hometown of Myrica rubra in China", which has been cultivated for more than 1 years. According to reports, at present, the total planting area of Myrica rubra in Chashan Street is 11, mu. There are more than 2 varieties of Myrica rubra in Chashan, among which Ding 'aomei is the most representative Myrica rubra with the largest cultivation area, the best quality. Ding 'ao plum varieties account for more than 9% of the total area of Myrica rubra in Chashan.

"We should combine delicious food with Chashan Myrica rubra to enrich the activities of Myrica rubra Festival and help launch Ding 'aomei's brand." Zhu Rudong, director of Chashan Sub-district Office, lamented that this cooperation with Wuma Hotel has opened up new ideas for holding Yangmei Festival in the future.

"Not only bayberry, but also mandarin orange can make a number of distinctive Wenzhou-themed dishes." Shaoguang Zhu said that Chashan Ding 'ao Myrica rubra and San 'e Mandarin orange are all special foods that can represent the local flavor of Wenzhou, and the food made by these things can only have Wenzhou characteristics and really impress people.

"In traditional Chinese Ou cuisine, bayberry and mandarin orange are basically not used for cooking, so we should make good use of these good local raw materials in Wenzhou." Zhou Xiong believes that Myrica rubra is promising as a dish, and Wenzhou chefs should innovate more Myrica rubra dishes to create classic new Ou dishes.