Cangnan’s specialties include areca taro, four-season pomelo, Cangnan lychee, Mazhan pan-fried buns, Yanting river crab, Yanting fish cakes, etc. The four-season pomelo is named after it can bloom and bear fruit multiple times a year. The first and second flowers bear the best fruit. The fruit is oval, with thin skin, crisp and tender flesh, juicy and no residue, sweet and sour taste, high quality. Superior. Cangnan specialty

Cangnan betel nut taro is an herbaceous plant of the Asteraceae family. The fleshy root is edible and rich in starch. It has a comfortable taste and high nutritional value. It is large and beautiful in shape, crisp and sweet, and rich in starch and glucose. and various vitamins.

It is unknown when Mazhan Pan-fried Buns originated. After continuous improvement, processing and perfection, it has gradually formed a unique set of noodles, seasonings and other formulas and ingredients. Now the most common ones are pork and Mixed stuffing of cabbage and dried tofu.

In Cangnan, fish cakes have a long history and are a traditional folk specialty in Wenzhou. They are mainly made of fresh seawater fish such as squid and mackerel from the East China Sea, and are paired with unique condiments and are made using traditional methods. Refined with formula and advanced technology.