There are many delicious foods in Wenzhou, including dwarf sponge cake, Changren wonton, Baziqiao sponge cake, rice noodles, dried fried noodles, horseshoe birch, Doumen head lamp cake, lard cake, horseshoe pine, white snake sesame cake, five-flavor fragrant cake, hawthorn

Cake, sesame root candy, lotus cake, Fushou cake, Shuangchuang cake, mochio, Wenzhou pine sugar, elephant snow pear, pizza, jelly, Wenzhou beef slices, Wenzhou sorghum meat, county head glutinous rice balls, strong fish balls, etc.

, there are about forty or fifty varieties. Li Datong's Shuangcuo Cake. Ruian has many famous snacks and pastries, and Li Datong's Shuangcuo Cake, which has a history of hundreds of years, is even more famous.

Under the leadership of Pan Jinxian, Secretary-General of the Wenzhou Culinary Association, we made a special trip to visit Mr. Li Guancheng, the third generation successor of Li Datong (Laowu Fang).

"The characteristics of Shuangcuo cake are: thin, soft, tough, fragrant and sweet." Mr. Li picked up the Shuangcuo cake with his fingers and introduced us to its technology and history. He put a piece of Shuangcuo cake in his mouth and chewed it carefully.

Sweet and fragrant, the glutinous rice is delicate and soft.

Don't underestimate it, this small piece of pastry requires more than a dozen processes to complete.

"One of the processes requires frying glutinous rice and iron sand together, so that the double-cooked cake will be more fragrant." Mr. Li said that the reason why it is called "sugar double-cooked cake" is because it requires the use of glutinous rice flour and white sugar.

, made after two rounds of cooking.

Li Datong Tea Food Store was founded in the 14th year of the reign of Emperor Guangxu of the Qing Dynasty. The founder, Li Ruiqing, was a famous pastry chef in southern Zhejiang in the late Qing Dynasty.

Today, it operates tea cakes such as Shuangcui Cake, Noodle Tea Cake, Hibiscus Candy, Kongxinyue, Sesame Qiao, etc. It has successively won the honorary titles of Chinese Time-honored Brand, Chinese Famous Snacks, and Wenzhou Famous Trademark.

Mr. Li Guancheng, the third generation successor, carries forward the "Spirit of Datong" and constantly innovates in taste and packaging.

For many years, tourists who come to Wenzhou and Ruian to visit relatives and friends, as well as tourists, have come to Li Datong to buy pastries and give them to relatives and friends.

Changren Wonton Around 1930, Chen Libiao, a native of Yueqing, ran a wonton business at Tiejinglankou in the urban area. He paid attention to quality. The wonton skin was thin, the alkali was properly used, the filling was fresh, and the covering materials were exquisite, including seaweed, egg shreds, meat floss, and wine-soaked shrimp.

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The cooked wontons have a clear soup with a flower-like shape and are delicious and refreshing.

Because he is very tall, he is called Changren Wonton.

(Moreover, a few decades ago, there were still people who braved the cold at night to sell wontons. Passers-by were hungry and wanted to warm themselves up (wontons were also very cheap), so they sat down and tried them.

. In this way, it has been passed down from generation to generation, and Changren Wonton has become famous. Now, almost no one still sells it on the streets. "

"Changren Wonton" has laid a foundation in Wenzhou, created a brand, and opened several branches! Yongqiang Garlic Cake: No one who has eaten it said anything bad about it. The good thing is that it has local characteristics. Garlic cake is a

The molluscs grown on the tidal flats have an unattractive appearance. It is the name of the local fishermen. It is really difficult to explain the shape of the mud garlic. Anyway, people at the beach have probably seen it. By the way, it looks like a fat earthworm.

. As the name suggests, mud garlic is covered with mud. It needs to be pounded and stepped hard to wash it clean. Put it this way, one pound of live mud garlic can wash out one or two ounces of clean material. You can imagine how much mud it contains.

I'm a little annoyed, but this stuff is so fresh that no one knows its taste. When it's fried with glutinous rice cake, it's tender and fragrant, and it slides down the mouthpiece into the stomach without chewing.

, when you finish savoring it, you will only be left with a mouthful of fresh aroma. *** Dongtou’s Hairtail Sweet Potato Noodles: To this day, I have never tasted anything that combines seafood and local products like Dongtou’s Hairtail Sweet Potato Noodles.

Such a wonderful combination of snacks. The mountain eggs and hairtail are so different, but they blend together so beautifully. The simplicity of the mountain sweet potato and the rawness of the kelp fish complement each other, just like the strange date between ice and fire, making ordinary

It is said that during the Guangxu period of the Qing Dynasty, two brothers named Chen in Wenzhou made and sold a snack shaped like a lamp at the Doumentou Road Pavilion in the east gate of the city. It was shaped like a lamp and had a unique flavor.

After becoming famous, it was called "Dengzhan Cake". Now, the more famous ones in Wenzhou are "Dawang" Dengzhan Cake and "Biantou" Dengzhan Cake. The one with abalone as filling is the most expensive, and the most common one is shredded radish.

The chef first spread a layer of batter in a large spoon, filled the spoon with shredded radish, and then covered it with a layer of batter. The chef said that the batter should be just right and look good.

It's so thin that it obviously overflows to the outside of the spoon but doesn't flow down. After doing this, put the spoon under the boiling oil, and the aroma will come out just by hearing the sound.

Your mouth is watering, not to mention the aroma; after the dengzhan cake has been fried to a certain extent in the oil, you need to turn it over. Lift the spoon, shake it a few times, shake off the oil, and then lift the dengzhan cake.

It turned around in mid-air and then fell steadily back into the spoon. The lantern cake made to such a high level has an extraordinary taste. The outer skin is crispy and sweet, and the meat filling is really refreshing. This is actually a lard cake.

Glutinous rice balls, spread them into thin sheets, fry them in lard until the outer skin is slightly crispy, and then eat them. Sprinkle some sugar on them when eating, and then wrap them with rice dumpling leaves. The lard cake is simple and unsophisticated, and is popular among generations.

Loved by modern Wenzhou people, it does not have a particularly popular "signature" shop like other snacks in Wenzhou, but is scattered in various simple and quaint alleys.