Must-try Wenzhou snacks 1 Tangyuan, formerly known as Zhengde Big Tangyuan, began in the 27th year of Guangxu’s reign in the Qing Dynasty (1901). According to legend, it has been popular for a long time.

Wenzhou people regard eating glutinous rice dumplings as good luck and have always had the custom of entertaining guests with glutinous rice balls.

Young people in urban areas who are engaged should give dumpling coupons to their relatives and friends to express their happiness in getting married.

Overseas Chinese returning home regard eating glutinous rice balls as a feeling of hometown.

The county's glutinous rice dumplings are made from the finest glutinous rice, which is not broken when cooked and has a delicate texture, making it uniquely famous.

8 pieces per bowl, just right.

There are more than 10 varieties, and the hemp heart dumplings are sweet and delicious.

The Lesha glutinous rice dumplings are mellow and refreshing, and the fresh meat glutinous rice dumplings have a fragrant juice flowing out when you bite them. They are extremely delicious. These three varieties are the most popular.

In December 1998, the Ministry of Domestic Trade held the country's first "Chinese Famous Snacks" recognition event in Hangzhou, and the Ma Xin Tangyuan of the County Qian Tangyuan Shop was recognized as a "Chinese Famous Snack" 2.

Fish Balls Fish balls are mainly made of fresh owl meat, cut into thin strips, salted with wine and MSG for a while, add white starch, pick them into boiling water with your fingers, and let them float until cooked.

When eating, ladle the original soup into a small bowl, add rice vinegar, MSG, pepper and chopped green onion.

There are many fish ball shops and stalls in the streets and alleys of Wenzhou.

On December 1, 1998, the fish balls of Wenzhou Restaurant were recognized as "Chinese snacks" together with the county's glutinous rice balls and hemp heart glutinous rice balls due to their good flavor and distinctiveness.

For fish balls, the impression should be small spherical things, but Wenzhou's fish balls are different.

I saw irregularly shaped objects half-floating in the fish soup dotted with green vegetables.

I carefully scooped up a spoonful and put it into my mouth. A light fishy taste filled my lips and teeth. After chewing hard, I found that the "fish balls" were quite chewy and elastic.

3.

[White Snake Shaobing] In the late Guangxu period of the Qing Dynasty, there was a Shaobing shop opened by Zhang on the right side of the bell tower of Futoumen in Wenzhou City.

The "Scallion Oil Heavy Crispy Shaobing" is made by adding 8.5 kilograms of lard to every 50 kilograms of flour to knead into crispy noodles; the filling is made of salted pork fat cubes, wine-soaked shrimps, sweet pickled melon grains, shredded Beijing winter vegetables, and chopped green onions.

, mix with sesame oil.

After forming, it is baked with charcoal.

The baked biscuits are light yellow and crispy.

Because the female shop owner likes to wear white clothes, she is known as the "White Lady" in "The Legend of White Snake", and the sesame cakes she makes are also named after her.

4．

Dwarf sponge cake: as sweet and chewy as marriage. Although the sponge cake in this photo looks small, it is very heavy.

According to reports, this dwarf sponge cake is actually lard glutinous rice and white sugar cake. It is made from pure glutinous rice from this year, ground into fine powder with water, mixed with pork butt tip fat cubes, osmanthus and white sugar, and then cooked

Cooked and cut into pieces.

The freshly made dwarf sponge cake tastes soft and glutinous, sweet and salty, and the sweet-scented osmanthus garnished on top makes it even more fragrant.

The first time we ate it, the five of us opened our bellies and only ate half of it until we were full.

The whole price of 10 yuan is really affordable.

It is said that this "dwarf sponge cake" was invented in the late Anti-Japanese War. At that time, a Wenzhou native named Gu Jinfang set up a stall at the entrance of Wuma Street in the city to make sponge cake. It was famous for its exquisite materials and exquisite production.

Because Gu Jinfang was short, the cakes he made were called "dwarf sponge cakes".

This sponge cake is sweet and glutinous when eaten while hot, but becomes firmer and more fragrant when eaten slightly cooler.

In addition to this dwarf sponge cake made of white glutinous rice, there is also a sponge cake made of blood glutinous rice, which is also very sweet.

Seeing how much we liked this sponge cake, the bride and groom each gave us a blood-glutinous rice dwarf sponge cake as a gift before leaving, which was a big surprise.

5．

Changren Wonton: As colorful as a marriage. After eating this dwarf sponge cake, I have to mention Wenzhou’s “Changren Wonton”. The short one and the long one seem to be well matched and have become two delicacies of Wenzhou snacks.

General.

Similar to the allusion of dwarf ravioli, the origin of the name of this long-man wonton is also related to the height of the inventor at that time.

It is said that in the 1930s, a Wenzhou man named Chen Libiao hawked wontons along the streets in Wenzhou City, and later set up a shop in Yufeng Bridge.

The wontons he made were as thin as paper, stuffed with fresh meat, shaped like clouds, and the soup was clear and delicious. They were praised by everyone, and the wontons he made were also called "Changren Wontons".

With such Wenzhou snacks, how could we miss it?

While walking around Wuma Street in Wenzhou, we found it on Tianyijiao Snack Street.

When it was served, I saw that the wontons in this bowl were like hibiscus in the water against the emerald green spinach, steaming and fragrant.

Especially the colorful toppings on the wontons are particularly eye-catching: yellow egg shreds, purple seaweed, red shrimps, green green onions... Scoop up a wonton with a spoon, put it close to your mouth, and just gently

When you take a bite, the wonton skin is delicate and soft, the wonton soup is moist and refreshing, and the wonton filling is rich and delicious, filling your mouth with fragrance.

6.

Doumentou Dengzhan Cake During the Guangxu period of the Qing Dynasty, two brothers, Chen Dahai and Chen Suihai, from Wenzhou, sold Dengzhan Cake at Doumentou, Dongmen.

They focus on quality, branding and materials.

The prepared lantern cake has a crispy outer skin and a refreshing meat filling.

It is delicious and famous, so it is called Doumentou lamp. It is said that during the Guangxu period of the Qing Dynasty, two brothers named Chen in Wenzhou made and sold a kind of dim sum shaped like a lamp at the Doumentou Road Pavilion in the east gate of the city.

, unique flavor, and became famous for a while, so it was called "Dengzhan Cake".

Nowadays, the more famous ones in Wenzhou are "Dawang" Dengzhan Cake and "Biantou" Dengzhan Cake.

Nowadays, there are many varieties of Dengzhan cakes. The one filled with abalone is the most expensive, and the most common one is stuffed with shredded radish. The chef first spreads a layer of batter in a large spoon, and uses shredded radish to fill the soup.

Spoon filling and cover with a layer of batter.

I heard the chef said that the batter should be just right, it should look very thin, and it should obviously overflow to the outside of the spoon but not flow down.