[ Great Stone Lotus Paste] is made of wild stone lotus seeds. It is cool and refreshing, and it is a thin frozen cold drink. Dajingshan people in Yueqing have the habit of picking stone lotus seeds up the mountain every summer. In the early 199s, hundreds of people from Dajing brought stone lotus seeds to Beijing every year, and set up Shi Lian paste cold drink shop stalls on the streets of Beijing, and the business was good.

cook white glutinous rice on [Dajingdong Rice Sugar], dry it in the sun, the grains are crystal clear, and explode into popcorn. Add syrup made of white sugar and caramel and lard to shape, sprinkle with osmanthus flowers, cool slightly and cut into small cubes. Sweet and crunchy, Xian Yi, the youngest, is called "winter rice candy" because cooking and drying glutinous rice is often done in winter when the sunshine is not strong and the climate is dry.

[ hawthorn cake] Take hawthorn juice, add sugar and agar, freeze it into plates, and cut it into prismatic or flat cubes for sale. Its taste is sweet and slightly sour, and it has the dietotherapy value of eliminating stagnation and removing blood stasis. Wenzhou is most famous for its hawthorn cakes of Wuwei and old shops. In order to be fresh, the store sells out every batch in one or two days.

[ Wujiapi medicinal liquor] Wujiapi medicinal liquor made by Wuwei and the old shop is made by selecting the first-class kaoliang spirit, dispensing according to the ancient prescription and adding crystal sugar. The wine tastes mellow and the medicine smells suitable for people. Comparable with Zhejiang Yandongguan Wujiapi medicinal liquor.

[ five flavors and raw fish] raw fish is raw white sandalwood. White sandalwood, also known as small white belt, is a slender flat fish. Wuwei and the old shop have been making raw fish for 6-7 years. This shop uses a unique traditional formula, selects fresh small white ribbon as thin as flat noodles, and marinates it with shredded radish, red distiller's grains, salt, sugar, monosodium glutamate and rice vinegar produced in glutinous rice porridge and Huangyu according to a certain proportion. Generally, it is pickled during the spring flood season, sealed, unsealed in the dog days of the following year and sold in bottles. Many overseas Chinese from Wenzhou and compatriots from Hong Kong, Macao and Taiwan who return home to visit relatives often take a few bottles with them as a rare hometown flavor.

[ Wumixiang cake], also known as five-color fragrant cake, is a traditional famous spot in Wenzhou, which was founded in the late 196s. It is made of glutinous rice flour and refined sugar as the main materials, which are processed and shaped in a cake pan and then steamed. A pack of five, its color is different. Red with osmanthus essence, yellow with banana essence, white with five spices (clove, star anise, fennel, orange peel, pepper) as stuffing, black wrapped in black sesame powder, each with its own flavor, Xian Yi, young and old. The five-flavored fragrant cakes produced by Wenzhou Wuweihe Food Factory and Xianqian Food Factory were once rated as the best Wenzhou goods and high-quality products in Zhejiang Province.

[ spiced salted duck eggs] This new food is added to the dining table of ordinary people in Wenzhou. Its formula and preparation method are as follows: 12g of cinnamon, 7g of fennel and chilli powder, 1g of licorice, 5g of pickled pepper, 75g of salt, 1.5kg of water, decocting for about one hour, cooling the waste residue, adding 1.5kg of yellow mud and 5g of salt, stirring evenly, taking 1 washed and dried duck eggs, dipping them with sticky materials, putting them in a small jar and sealing. Generally, it can be cooked in 3 days.

[ Longren Wonton] As early as the Song Dynasty, China had the habit of eating wonton on the winter solstice. It is said that rich people are ostentatious, and a bowl of wonton has more than ten flavors and different stuffing hearts, which is called "Baiwei wonton". In 193s, there was a man named Chen Libiao in Yueqing, who peddled wonton on his shoulders in Wenzhou City, and later set up a shop in Yufeng Bridge. The wonton skin is as thin as paper, and the stuffing is fresh meat, which looks like clouds. Covering materials include laver, shredded egg, dried pork floss, shrimp and soup, which are delicious and appreciated by customers.

[ Wencheng Lamian Noodles] has a history of several hundred years. Its preparation method is: pour white flour into a basin or board, slowly add water, mix well, and then knead it repeatedly with both hands until it is sticky and dough. Cut into 1 cm wide and cover with a wet towel to prevent drying. After about 15 to 2 minutes, lift both ends of it with both hands and shake it while pulling, and you can extend it at will. Some people pull it to nearly a meter long, then merge it and re-thin it to cotton yarn, throw it into the soup, cook it a little, pick it up and add seasoning accessories, and eat it.

[ Wencheng Nostoc flagelliforme], also called "cabbage heart", is a traditional home-cooked dish. Wash mustard, sun-soften it, cut it finely, spread it in the sun until it is dehydrated by hand, add 3% ~ 4% salt, knead it evenly, press it in a small jar, seal it tightly and turn it upside down in a cool and clean place, which can last for 3 years without deterioration. Its taste is sweet and pantothenic, and it smells different.

[ Horseshoe Pine] was first born in Baixiang, Yueqing County, Wenzhou, during the Yongzheng period of Qing Dynasty, and was named after its horseshoe shape. It uses flour and brown sugar as skin, and is filled with sugar heart, diced bacon, shredded red melon, cooked sesame powder and osmanthus. The edge is inclined, and the mouth is opened with five knives. The sugar core is exposed by hand, and it is stuck on the inner wall of the charcoal stove barrel at 2℃ and baked with open fire. It has the characteristics of crisp skin and soft heart.

[ White Snake Biscuit] At the end of Guangxu period of Qing Dynasty, there was a Biscuit Shop opened by Zhang on the right side of Futoumen Bell Tower in Wenzhou City. The "onion oil heavy crisp sesame cake" made by it is made by adding 8.5 kilograms of lard to every 5 kilograms of flour and kneading it into crisp noodles; The stuffing is made of salted pork fat diced meat, shrimp soaked in wine, sweet pickles, shredded Beijing and winter vegetables and chopped green onion, and mixed with sesame oil. After forming, it is baked with charcoal. The baked biscuits are light yellow and crisp. Because female shopkeepers like to wear white clothes, many people call them "White Niangniang" in Legend of the White Snake, and the baked biscuits are named after them.

[ White Elephant Fragrant Cake] Gongjiu brand fragrant cake was created by Gongjiu Nanbei Commodity Firm in Baixiang Town, Yueqing County, with a history of more than 5 years. It is made of glutinous rice flour as the main material, sesame, cotton sugar and citrus cake as the auxiliary materials, and it is steamed and cooked. Its characteristics are white and sweet, soft and crisp.

[ Gift Cake] The gift cake in Wenzhou City strives to cater to different levels of love in plastic arts and pattern design. Children's birthday cakes are often piled with vivid images such as Donald Duck, Mickey Mouse and Twelve Shores. There are as many as nine floors of birthday cakes for the elderly, with different auspicious patterns on each floor, and rice sculptures of longevity stars are placed in the center of the top floor, which are gorgeous in color and beautiful in shape.

[ Siqian Wonton] Yongqiang Siqian Street Wonton was founded in the light years of the Qing Dynasty. Wonton skin made of white flour is as thin as cicada's wings; The stuffing is chopped with lean meat from pig's hind legs slaughtered that day. The shopkeeper set strict rules for himself, only one bowl of wonton is cooked in one pot of soup, and no matter how good the business is, it is no exception. Seasonings include shredded eggs, laver, minced meat and chopped green onion.

[ Laojiuhan] Wenzhou specialty wine is famous at home and abroad for distilling the essence of high-quality yellow rice wine. It was listed as a tribute in the late Qing Dynasty. The alcohol content of old wine sweat is 64 degrees, the ester content is about .3%, and the alcohol consumption is only 1%, that is, only about 1 kg of wine sweat is distilled from 1 kg of high-quality yellow rice wine. The quality is crisp and mellow, and the fragrance stays on the teeth and cheeks after drinking, and it has the good effects of dredging tendons and promoting blood circulation, clearing heart fire and dispelling summer heat. Old wine sweat produced by Wenzhou Winery won the silver prize at the National Food Expo in 1989.

[ Zhi Jiao Tang] Late glutinous rice is cooked, dried, mixed with sand, fried into popcorn, screened, added with syrup boiled with white sugar and caramel, cooked sesame seeds, cooked peanut kernels, osmanthus fragrans, ginger and lard, concocted and shaped, and cut into cubes. It is characterized by a variety of flavors. In the old days, there were also special salted sesame candy for the New Year. Its materials and preparation method are basically the same as sweet ones, except that white sugar is not used, and shrimp (chopped), chopped green onion and refined salt are added, which has a unique flavor.

[ Dengzhan Cake] At the end of Guangxu in Qing Dynasty, two brothers, Chen Damu and Chen Suimu, from Wenzhou, set up a stall to fry Dengzhan Cake at the steep gate of the East Gate. The stuffing is pork leg and shredded radish in Huangyu, and the outer skin is mixed with new soybean and rice flour slurry and fried by fresh pig. Because the cake is like a lamp, it is named. This product has crisp skin, soft round edges, refreshing stuffing and unique flavor.

[ hibiscus sugar] was originally a famous Manchu pastry, which was improved by Wenzhou pastry chef to become a special food in Wenzhou. It is made of white flour and eggs into dough, pressed into powder skin, even and thin, fried into hibiscus flower slices in human lard, then hardened with maltose syrup, sprinkled with osmanthus fragrans, and cut into pieces for listing. Because the petals of the finished product overlap, the layers are clear, the color is wheat yellow, delicate and bright, and it is very popular.

[ Li Datong Double Cooking Cake] Li Ruiqing, a famous pastry chef in Ruian, was founded in Guangxu period of Qing Dynasty, with a history of more than 1 years. It is made by mixing glutinous rice flour with white sugar or brown sugar, sieving, sprinkling osmanthus, shaping and cutting into pieces, and cooking twice. Its characteristics are: fine, soft, tough, fragrant and sweet. Xian Yi, old and young, is a famous brand tea in Wenzhou.

[ Myrica rubra wine] Myrica rubra, commonly known as "Nanximei", is abundant in Yongjia, with an annual output of more than 1, tons. In addition to supplying the market, it is also mixed with white wine to make "Yangmei wine", which is transported and sold in domestic and foreign markets. Myrica rubra wine is sweet and sour, has a comfortable population, can resist the summer heat, and is a summer wine.

[ Xianqian glutinous rice balls] Xianqian glutinous rice balls are famous. In the past, there were more than 1 varieties, and then only the most popular glutinous rice balls, mashed glutinous rice balls and fresh meat glutinous rice balls were made. The stuffing of hemp-heart glutinous rice balls is made by stirring cooked sesame seeds, white sugar powder and pig suet. The mashed sand stuffing is made of bean powder, banana essence and white sugar; The stuffing of fresh meat dumplings is minced pork hind legs. Wenzhou customs, when engaged, will be distributed to relatives and friends together with the candy in front of the county.

[ Oil Egg] Glutinous rice flour ball, filled with hemp heart or bean paste, dipped in white sesame seeds, fried, and old yellow when cooked. Duck egg-shaped, slightly longer and hollow, called oil egg; There are also fresh pork and mushrooms as fillings, which are round like table tennis and slightly larger, called hemp balls. Li Datong, a century-old shop in Ruian, started out as an oil egg and fried dough sticks.

[ Hongqiao mung bean cake] Hongqiao mung bean cake was founded in Hongqiao Town, Yueqing County during the Tongzhi period of the Qing Dynasty, and it was officially opened in the middle of Guangxu, with the name of "Cai Risheng Nanhuo Cake Candle Shop". Mung bean cake is made of mung bean powder, fried glutinous rice flour, sugar, lard and tea oil in proportion. Soft and clear, sweet and delicious.

[ Lotus Crisp] flour is added with cooked lard, which is kneaded into water-oil crust and dry crisp respectively, and then it is opened into multi-layer pastry, and then it is wrapped with bean paste and made into balls. Use a knife to carve six large petals at the top, and fry them in a low-heat oil pan until they are ripe and open. The finished pastry turns out layer by layer like lotus petals, crisp and sweet.

[ Qiancang Zaofaba bean] is produced in Pingyang Qiancang, which is characterized by early season and tender taste. When President Nixon visited China in 1972, he specially sent it to Beijing as a national banquet. Therefore, it is famous overseas.

[ jelly] takes yellow croaker glue or fat of other fish as raw materials, adds water (5g of dried fish glue and 25g of water), boils, dissolves and cools. When eating, cut into small grains with a knife and season with soy sauce, monosodium glutamate, rice vinegar, sesame oil and pepper. The taste is cool and smooth, and it has the effect of relieving alcoholism.

[ Huangtantang] With refined glutinous rice as raw material, fermented with malt, and sesame seeds, peppermint oil and raw kernels as seasoning, crisp candy shreds, hard and tough candy bars and various pattern candy cakes were made respectively, which were sweet and delicious. This is a traditional folk food processing industry in Huangtan, which flourished in Ming and Qing dynasties and was sold in southern Zhejiang and northern Fujian, enjoying a good reputation.

[ dish sauce] Wenzhou famous specialty dish, after washing, cut oblique knives on both sides and marinate with soy sauce and black beans. There is also salted, which can be eaten in two days. Add sugar, monosodium glutamate and sesame oil when eating.

[ Ma Qiao], formerly known as Qiao Shi, originated from the custom of folk women begging for Qiao from Vega on the seventh day of the seventh lunar month. Maqiao is made of high-quality flour, sucrose, lard, salt, soda and other raw materials, which are made into a tongue shape, sprinkled with sesame seeds and baked. Ma Qiao, produced by Wenzhou Bread Food Factory, won the Best Product Award of Zhejiang Commercial Tradition in 1983.

[ Wenzhou Beef Baked Slices] was founded in 1936 in Fulushou Candy Store in Wuma Street, downtown. It was originally made by a master in Guangdong, and it was sold for the first time. The supply does not meet the demand. Since then, Wenzhou has successively opened a number of beef baking workshops. After many innovations in production technology and ingredients, employees of Wenzhou Food Company made beef baked slices with Wenzhou characteristics, which sold well at home and abroad. In 1982, it was rated as the best product in Zhejiang Province.

[ Wenzhou Rousong] Lean pork with bones is added with advanced soy sauce, sugar and salt. It is made through five processes: raw material sorting, stewing, embryo beating, stir-frying and rubbing. The finished product is light yellow, flocculent, slender and loose, delicious and nutritious. In 1956, Wenzhou meat floss won the first place in the national food exchange meeting of nine provinces held in Shanghai.

[ Wenzhou Zhuangyuanhong] This wine has a history of more than 8 years, and it was once broken after liberation. In the autumn of 1988, Wenzhou Winery resumed production according to the secret recipe. The wine is mellow, bright red and popular, and has been exported to Japan, France, Spain, Singapore, Malaysia, the United States and other countries and Hong Kong.

[ Wenzhou Sorghum Meat] is said to have been created in Guangjin Sample Lawei Store in Hengjing Lane, Wenzhou in Qing Dynasty. Slice pork breast and mix with sugar, monosodium glutamate, soy sauce, Shaoxing wine and refined salt. After spreading and drying, it is made. Round, translucent, with uniform thickness, crisp and delicious. The characteristic of eating without getting tired.

[ Wenzhou sweet condensed milk] Wenzhou sweet condensed milk is the first product in China. Its quality and output are second to none in the country. Baihao condensed milk factory, founded by Wu Baiheng, a famous Wenzhou industrialist, has a production history of more than 6 years. Wu's trademark is "White-mouthed Carving", which means to defeat the Eagle condensed milk of Yingrui condensed milk company, which monopolized the condensed milk market in China at that time. Paodiao condensed milk has won the gold medal of China Domestic Products Exhibition and the special prize of West Lake Expo. In 1958, the factory was divided into two parts. In Rui 'an part, it was called "Rui 'an Baihao Condensed Milk Factory" to produce the carved brand sweet condensed milk, and in Wenzhou part, it was called "Wenzhou Dairy Factory" to produce Jiangxin brand sweet condensed milk. In the early 198 s, the daily output of the two factories was nearly 6 thousand kilograms, and the quality of condensed milk was constantly improved, which won many awards in the whole country and the whole province. These two dairy factories are now designated manufacturers for exporting condensed milk around the home. Production of Panda brand export sweet condensed milk, products are exported to Asian and African countries. And re-export to other countries through Hong Kong.

[ Nanxi wheat cake] Nanxi wheat cake originally came from Yongjia Shatou. Shatou has always been a dock where stern boats stop passengers to wait for the tide. Wheat cakes here have a unique flavor, and travelers always keep them as dry food. The original ingredients of a wheat cake are: half a catty of wheat flour, an egg and a tablespoon of vegetable oil, which are stirred and kneaded thoroughly to form a concave shape and embedded with pickles, fresh meat, boiled shrimp and monosodium glutamate. After wrapping it, beat it into a flat circle with a mallet, put it in a flat-bottomed iron frying pan and blanch it on both sides, and then turn it into an oven to bake it hard. The food is crisp and fragrant, which is called delicious food.

[ Dwarf muffin] In the late period of War of Resistance against Japanese Aggression, Wenzhou native Gu Jinfang set up a stall at the intersection of Wuma Street in the urban area to make muffins, which was famous for its exquisite materials and fine production. People call the cake "dwarf muffin" because of its short stature. This snack is made of pure glutinous rice, ground into fine powder by water, and mixed with diced pork fat, osmanthus and sugar. Cook and cut into pieces, and cook and sell now. Its characteristics are soft, soft and waxy, sweet and salty, fragrant and delicious, so customers come one after another.

[ Shencheng Dried Tofu] Dried Tofu produced by Ruian Shencheng Spring Sauce Garden is famous for its delicious taste and aftertaste. It selects new beans of that year, after soaking, grinding, filtering, boiling, freezing, squeezing, cutting into pieces, making them with double-cylinder soy sauce and spices, and putting them in a ventilated place to dry before going on the market. Whenever the bus stops at Shencheng and Tangxia stops in Rui 'an, there are many vendors carrying baskets and peddling along the window of the bus, and buyers are enthusiastic.

[ Fushou cake] is fried and ground with pure glutinous rice, mixed with white sugar, maltose, osmanthus and essence, and then pressed into the characters of butterfly, chain, ancient philosophers, happiness, Lu, longevity and happiness with red and white colors as mascots for wedding and festive gifts.

[ pancakes] Wenzhou people have the custom of eating pancakes during the Dragon Boat Festival. It is difficult to make pancakes. First of all, the ratio of flour to water should be appropriate. After mixing well, hold it in your hand and hang it. Drag the batter to the iron frying pan for a circle, and then bake a piece of dough as thin as silk, which is about 21 cm straight. Place the dough on a flat plate, add the stuffing fried with shredded pork, shredded mushroom, mung bean teeth, shredded egg, shredded eel and leek, roll it into a cylindrical shape, and dip it in the original stuffing for eating.