Ningbo Tangtuan: Tangtuan, also known as Tangyuan, is one of the famous traditional snacks in Ningbo, Zhejiang Province and one of the representative snacks in China, with a long history. According to legend, glutinous rice balls originated in the Song Dynasty. At that time, a novel food was popular all over the country, that is, all kinds of fruit baits were used as stuffing, and glutinous rice flour was rubbed into balls outside. After cooking, it tasted sweet and delicious and interesting. Because this kind of glutinous rice balls boiled in a pot floats and sinks, it was originally called "Floating Yuanzi", and later it was renamed Yuanxiao in some areas. Different from northerners, Ningbo people have the traditional custom of having a family gathering and having dumplings on the morning of the Spring Festival.
Xikou Melaleuca Cake: Xikou Melaleuca Cake is one of the local traditional famous spots in Xikou Town, Fenghua, Ningbo, Zhejiang Province. The real name of "the best cake in the world" is "thousand-layer cake", which was originally a small cake produced locally, and later became famous all over the world because of Chiang Kai-shek. The main raw materials are flour, taro powder, sugar, refined salt, vegetable oil, sesame seeds, moss and so on. The method is to mix taro powder with flour, add seaweed, roll it into thin slices, and then fold it and bake it with charcoal fire. The entrance is crisp and sweet. Xikou Melaleuca Cake is one of the three specialties in Fenghua, with a history of more than 100 years. Its founder Wang Maolong started making it in the fourth year of Guangxu in Qing Dynasty (1878). Nowadays, there are many thousand-layer cake shops in Xikou street, among which Wang Maolong's thousand-layer cake shop is run by Wang Lingqi, the fourth generation descendant of Wang Maolong, with high quality and prosperous business.
Fenghua taro: Fenghua taro is a traditional and excellent pollution-free agricultural product in Ningbo. The taro is nearly spherical, brown in appearance and pink at the top, weighing more than 1 kg, and the largest can reach about 2.5 kg. Its quality characteristics are mainly characterized by a large skin, thin meat powder without tendons, waxy and delicious. Taro head has a variety of ways to eat, and each has its own flavor, which can be baked, steamed, roasted raw, stir-fried, white-cut, poured with soup and boiled frozen. If it is baked and steamed, its fragrance is fragrant and the powder is like chestnut; If you cook soup and burn soup, it is as smooth as tremella and as glutinous as glutinous rice balls. 1996, Fenghua was jointly named "Hometown of Taro in China" by the State Council Development Research Center, China Agricultural Society and China Specialty Newspaper.
Fenghua Peach: Fenghua Peach is known as "the best in China", which is a historical affirmation of this traditional famous fruit. Peach has formed 25 early, middle and late ripening peach varieties supporting systems, such as Zaolulu, Xueyulu, Zaosheng in Sand, Milu in Lake View, Taqiao, Yulu and Yingqing. The supply period of peaches is as long as 120 days.
Cicheng Rice Cake: Cicheng Rice Cake is a famous traditional snack in Zhejiang. It has a production history of hundreds of years, and is famous for its exquisite selection of materials and exquisite production. After it is washed with high-quality late japonica rice, it is soaked in water for 3-4 days or a week, ground into powder with water, pressed to the right degree until it is dry and not wet, crushed and then steamed thoroughly in a steamer, or steamed or rolled into strip-shaped rice cakes with uniform size.