Brief introduction of Wenzhou snacks

Wenzhou sponge cake Wenzhou sugar cake Wenzhou rice cake Wenzhou fish ball Wenzhou dengzhan cake

There are many Wenzhou-style snacks here, including short muffins, long-term wonton, figure-of-eight bridge muffins, rice noodles, Friedvermicelli, horseshoe birch, Doumen headlight lamp cake, lard cake, horseshoe pine, white snake sesame cake, five-flavor sweet cake, hawthorn cake, cheese foot sugar, lotus cake, Fushou cake, double sesame cake, Maqiao, Wenzhou pine sugar, elephant skin Sydney, pancake and chewing gum.

Li Datong de Shuang sesame seed cake

There are many famous snacks and cakes in Rui 'an, and the Li Datong Double Cuisine Cake with a history of 100 years is even more famous. Led by Pan Jinxian, Secretary General of Wenzhou Cuisine Association, we specially visited Mr. Li Guancheng, the third generation descendant of Li Datong.

"The characteristics of double sesame seed cakes are: thin, soft, tough, fragrant and sweet. "Mr. Li Lao broke the double-layer sesame seed cake with his fingers and introduced its technology and history to us.

Pinch a double cooking cake and chew it in your mouth. It tastes sweet, and glutinous rice is delicate, soft and tough. Don't underestimate, this small piece of cake has to go through more than a dozen processes to complete. "One of the processes needs to stir-fry glutinous rice and iron ore together, so that the double biscuits made are more fragrant." Mr. Li Lao said that it is called "double-cooked cake with white sugar" because it needs glutinous rice flour and white sugar and is cooked twice.

Li Datong Tea Restaurant was founded in the 14th year of Guangxu in Qing Dynasty, and its founder Li Ruiqing was a famous pastry chef in southern Zhejiang in the late Qing Dynasty. Today, its tea cakes include double sesame cakes, flour tea cakes, hibiscus sugar, hollow moon, sesame seeds, etc., and it has won honors such as Chinese time-honored brands, Chinese famous snacks and well-known trademarks in Wenzhou. Mr. Li Guancheng, the third-generation successor, carries forward the "great spirit" and constantly innovates in taste and packaging. Over the years, tourists visiting relatives and friends in Wenzhou and Ruian have come to Li Datong to buy cakes and distribute them to relatives and friends.

Changren wonton

1930 or so, Chen Libiao, a native of Yueqing, manages wonton in Lankou, Tiejing, urban area, paying attention to quality, using proper alkali, fresh stuffing and paying attention to covering materials, including laver, shredded egg, pork floss and shrimp soaked in wine. The cooked wonton soup is clear and looks like a flower, delicious and refreshing. Because he is tall, he is called the Dragon Wonton. (

Moreover, decades ago, some people braved the cold at night to sell wonton. Passers-by are hungry and want to warm up (wonton is also very cheap), so they sit down and taste it. In this way, the wonton became famous for a long time. Time flies, and now few people sell things in the street. Only in Ryan and other places can there be such a custom. Now, "Dragon Wonton" has laid a foundation in Wenzhou, created a brand and opened several branches!

Yongqiang Mud Garlic Cake: People who have eaten it have never said anything bad. The good thing is that the soil has its own characteristics. Mud garlic is a mollusk that grows on the beach. Its appearance is ugly. Mud garlic is the name of local fishermen. The shape of mud garlic is really hard to tell. Anyway, people at the seaside may have seen it. By the way, it looks like a fat earthworm. Mud garlic Mud garlic, as the name implies, is covered with mud, which needs to be beaten and trampled hard to be cleaned. Let's just say that a catty of live mud garlic can also wash back one or two clean things, so you can imagine how much mud it has. It's annoying, but it's so fresh that people don't know what it tastes like. Stir with glutinous rice cake, it's tender and delicious, and slide down your throat into your stomach without chewing. When you taste it again, it will only be full of delicious taste.

* * * Dongtoumao sweet potato powder: Until today, I have never eaten a wonderful snack that combines seafood and mountain products like Dongtoumao sweet potato powder. Yam balls and hairtail are so different, but they are so beautiful together. The simplicity of yam and the vitality of kelp fish blend together and complement each other, just like the strange date of ice and fire, which gives ordinary things a unique charm.

Lamps cake

It is said that during the Guangxu period of the Qing Dynasty, there were two brothers named Chen in Wenzhou. They made and sold a light-shaped snack in Doumentou Daoguan in the east gate. It is like a lamp and has a unique taste. It became famous for a while, so it was called "lamp cake". At present, the famous "King" and "Flat-headed" light cakes in Wenzhou are the most expensive ones with abalone as stuffing, and the most common one is shredded radish as stuffing. I saw the master first spread a layer of pulp in a big spoon, filled the spoon with shredded radish, and then covered it with a layer of pulp. I heard from the master that the paste should be just right, and it should look very thin, but it obviously overflowed the spoon but could not flow down. When finished, put the spoon under the boiling oil and the fragrance will pop out with a click. Just listening to the sound makes people drool, not to mention the aroma; After the lamp cake is fried in oil to a certain extent, it needs to be turned over. Lift the spoon, shake it a few times, shake off the oil, and then suddenly lift it. The cake will turn around in mid-air and then fall back into the spoon steadily. Such a high-grade light cake has a natural and extraordinary taste, crisp and sweet skin and refreshing meat.

Lardy cake

This is actually a glutinous rice balls. Spread a thin layer, fry in pig until the skin is slightly crisp, and then eat. Sprinkle some sugar when eating, and then wrap it in zongzi leaves. Lard cake is simple and quaint, and has been loved by Wenzhou people for generations. It is not as popular as other snacks in Wenzhou, but scattered in simple and quaint alleys.

Nanximai pancake

In fact, this kind of food is more common. Mix flour, add plum vegetables and fat pork, wrap, roll into thin slices and bake in the oven. But nanxi river's "Aunt Wang's Wheat Cake" will never let you forget. The master who makes wheat cakes told me that when mixing dough, stuffing and stuffing, the thickness of skin, baking time and cooking time are all very particular. It is this meticulous work that will lead to a delicate and delicious wheat cake.

Fish ball soup, fish soup.

As a coastal city, there are naturally fish products in Wenzhou snacks, and fish balls and knocking fish can be said to be the most widely known. The fish balls in Wenzhou are not original. They are mainly made of fish or eel meat, cut into thin strips, marinated in wine and monosodium glutamate for a while, thoroughly rubbed by hands, then picked into boiling water with fingers and cooked while floating. When eating, scoop the original soup into a small bowl, add rice vinegar, monosodium glutamate, pepper and chopped green onion, carefully scoop up a spoonful and send it to your mouth. When you chew hard, you will find that this "fish ball" is quite strong and elastic. There are many fish ball shops and fish ball stalls on the streets of Wenzhou. From 1998 to 65438+February, the fish balls in Wenzhou Restaurant were recognized as "Chinese famous snacks" together with Ma Xin Tangyuan in Xianqian Tangyuan Store.

And knocking fish soup can also be said to be a famous dish in Wenzhou. This is also a fish with bones and flour removed, but it should be knocked very thin. When eating, cut into strips, then cook with three shreds (that is, shredded radish and the like), add vinegar and pepper. Not only does it taste fresh, but it is particularly strong because it has been slapped repeatedly. This dish should not be found anywhere else, so if you have a chance to go to Wenzhou, you must try this famous dish.

Baishe sesame seed cake

Also known as scallion oil smoked crisp sesame cake. Legend has it that the creator of this cake is a woman who likes to wear white clothes, so it is called white snake sesame seed cake. White snake sesame cake is kneaded into crispy noodles with 8.5 kilograms of lard per 50 kilograms of flour; The stuffing is also very particular. Pork belly is cut into strips, salted for 3 days and diced. Dice sweet pickles; Soak shrimps in wine and cut them into powder. Add sesame oil and mix well. Add cooked lard into flour and water, press it into round skin, and wrap it in bacon, sweet pickle, shrimp skin, onion, etc. And wrap it into a cake blank. Brush the cake with caramel water and sprinkle with sesame seeds. When the oven temperature rises to about 200℃, stick the biscuit on the oven wall, bake until the cake is light yellow, seal the oven mouth, and then stew for about 5 minutes. The baked cake is light yellow in color, crisp at the entrance and crisp and fragrant.

Tangyuan in front of the county seat:

Wenzhou's famous Xianqian Tangtuan, formerly known as Zhengde Datang Tuantuan, began in the 27th year of Guangxu in Qing Dynasty (190 1) and has been handed down from generation to generation for a long time. Jiaozi is white and crystal clear, smooth and delicious, and the soup smells fragrant and melts at the entrance. I remember when I was studying in Wenzhou, I often skipped classes and sneaked to eat jiaozi in front of the county seat. I still can't help but feel warm when I think of it. People in Wenzhou believe that eating jiaozi is auspicious, and there has always been a custom of entertaining customers with jiaozi. When young people in urban areas get engaged, they should give jiaozi vouchers to their relatives and friends to show their affinity and happiness. Overseas Chinese returned to China and took eating jiaozi as their hometown. Jiaozi in front of the county gate is made of the finest glutinous rice, which is cooked without breaking, and has a delicate taste and a unique reputation. Ma Xin jiaozi is sweet and delicious, and mashed jiaozi is mellow and refreshing. When the entrance of fresh meat jiaozi was bitten open, there was a fragrance flowing out, which was extremely delicious. These three varieties are the most popular. 199865438+In February, the Ministry of Internal Trade held the first national recognition activity of "Chinese Famous Snacks" in Hangzhou, and Ma Xin Tangyuan in Xianqian Tangyuan Store was recognized as "Chinese Famous Snacks".

Horseshoe pine

It was first born at the White Elephant Place in Yueqing during the Yongzheng period of the Qing Dynasty, and was named after its horseshoe shape. It uses flour and brown sugar as the skin, and sugar cores, diced bacon, shredded red melon, cooked sesame powder and osmanthus as the stuffing. The blade is inclined and the mouth is cut five times. Expose the sugar core by hand, stick it on the inner wall of the 2000-degree high-temperature charcoal stove barrel, and bake it with open fire, which has the characteristics of crisp skin and soft heart.

Maqiao

Formerly known as Qiao's, it originated from the custom of folk women begging for cleverness from the weaver girl on the seventh day of the seventh lunar month. Maqiao is made of high-quality flour, sucrose, lard, salt, soda and other raw materials, made into a tongue shape, sprinkled with sesame seeds and baked.

pancake

Wenzhou people have the custom of eating pancakes on the Dragon Boat Festival. It's difficult to make pancakes. First of all, the ratio of flour to water should be appropriate. After mixing evenly, hold it in your hand and hang it. Gently drag the batter into the iron frying pan for a circle, and then bake a piece of thin dough with a diameter of about 2 1 cm. Put the dough on a flat plate, add the stuffing fried with shredded pork, shredded mushrooms, mung bean teeth, shredded eggs, shredded eels and leeks, roll it into a cylindrical shape, and dip it in the original stuffing for eating.

jelly

Using yellow croaker glue or other fish fat as raw material, add water (50 grams of fish glue and 2500 grams of water) to boil, dissolve and cool. When eating, cut into small pieces with a knife and season with soy sauce, monosodium glutamate, rice vinegar, sesame oil and pepper. The taste is cool and smooth.

Oil egg

Glutinous rice balls are filled with hemp heart or bean paste, dipped in white sesame seeds, and then fried. When cooked, they are all old yellow. It is shaped like a duck egg, but slightly longer and hollow, so it is called an oil egg; Fresh pork and mushrooms are also used as fillings, which are shaped like a round table tennis ball and slightly larger, and are called hemp balls. Li Datong, Ryan's century-old shop, started out as an oil egg and fried dough sticks.

Due to the long stewing time, the beef and tendons of the beef bones are crisp and rotten, and the aroma overflows the cheeks. It is said that the meat beside the bone is particularly fragrant. This whole set of cattle bones is rich in flavor because of its unique composition. The beef bone soup is nutritious and delicious, especially the steak is pure, crisp and not greasy. From 65438 to 0998, Xie Bingjun and Xie Bingguo put up the signboard of "Pingyang Niu Gu" in Aojiang Town, specializing in all kinds of snacks made from cattle. Many customers come here because of their authentic taste. For example, today, "Pingyang Niu Gu" is indeed a household name and has become a special snack in Wenzhou.

Fish cake

Wenzhou fish cake was famous as early as 10 in the Republic of China (192 1). At that time, Zhou Ashi, a native of Yongqiangsha Village, monopolized fish cakes. The main raw materials are tofu, stone powder and fat, which are made into long strips, steamed in a steamer and then fried in an oil pan. People call it "fish cake". Now, the method of making fish cakes has been further improved. When making fish cakes, firstly, fish such as yellow croaker and hairtail are scraped into minced meat, then added with wine, mixed with human tofu, vegetable puree, onion, ginger and sweet potato powder, kneaded into dough, and then made into cakes, or put into a steamer, or put into an oil pan to fry until brown, and then put into a pot for stewing. They can be eaten alone, cut into pieces and boiled, or shredded and fried with seasoning.

Jiang xiesheng

River crab is a general term. Generally, it is the swimming crab of Oujiang River. Chop it and decompose it, soak it in vinegar, soy sauce and yellow wine or supplement other secret raw materials. The soaking time is about half an hour to one hour. Therefore, the surface taste of Eriocheir sinensis is sour, sweet, sauce and fresh. When it is dipped in mustard, it becomes fresh and spicy. In my opinion, raw crab is one of the freshest dishes in Ou cuisine. Under the soaking of secret seasoning, raw crab meat tastes really sharp and fresh. The only road is Yongning River, from which Longquan River flows eastward and flows through the steep mountain areas in the north and south of Yandang Mountain. There are many trees and bamboos along the river, clear springs and shallow streams, deep valleys and clouds, and stone platforms are very popular. Crab was born on this river, and crab was born on Oujiang River.

Flower clam

As a traditional shellfish breeding place, Mei Tian clam in Ningde is famous at home and abroad for its full grains and low sand content. Xi Wei in Fu 'an is a base for producing clam seedlings, and the clams in Xiapu Yantian are also famous for a long time. Wenzhou's output is also very objective, but when you order this dish for a foreign friend, you must make it clear, or you will be embarrassed ... You often come out and shout with a foreign accent: "The waiter calls your manager, this clam still has blood, how can you eat it without burning?" What a shock ...

Wenzhou sorghum meat

According to legend, it was built in the Guangjin sample Vera shop in Hengjing Lane, Wenzhou in the Qing Dynasty. Slice pork breast and mix well with sugar, monosodium glutamate, soy sauce, Shaoxing wine and refined salt. Serve after spreading and drying. Round, translucent, uniform thickness, crisp and delicious. The characteristic of not getting tired of eating.

Qingming pancake

Before Tomb-Sweeping Day, every household in Wenzhou urban and rural areas had to grind glutinous rice flour to make cakes, which were filled with pork, shredded bamboo shoots and the like, or embedded with sweet sugar, commonly known as "Qingming Cake". In mountainous areas, Qingming grass is used as a pastry. Qingming grass, namely cotton vegetables, is also called "rice vegetables". Scientific name "sage" is an annual plant. In the Qingming Festival, white capillary leaves will sprout. People pick the tops of leaves, wash and mash them, and then mix them with glutinous rice flour. Fresh bamboo shoots, mustard greens and diced meat are used as fillings to make cakes and steam them. Some people collect wild vegetables or grass from the ground, such as cabbage, Malantou, ramie tender brain and so on. First, cook them, dry them in the sun, grind them into cakes, make cakes with rice flour or flour, wrap them with two fragrant leaves, and then steam them in a rice cooker or steamer. This is commonly known as "Artemisia cake". On the first day in Taishun, steamed bread made of cotton leaves or chrysanthemum and rice flour filled with sugar was called "steaming". Cotton dishes are tough in color, not only delicious, but also warm the stomach after long-term storage. In Tomb-Sweeping Day, there is no fire, but we eat cold food. This is the legacy of taking cold food in ancient times to commemorate the meson burning Mianshan. Now Yueqing Chengguan, before and after Tomb-Sweeping Day, there are Qingming cakes on the street, which are delicious!

Pingyang Friedvermicelli

A snack in Wenzhou food stall is mainly coarse dry powder which is common in Friedvermicelli. Pingyang fine powder is basically used as multi-dry powder. When frying, different ingredients are added and the taste is different.

duck tongue

The longer you eat in Wenzhou, the more you will know the importance of duck tongue. It turns out that Wenzhou is also a water city, with the mighty Oujiang River flowing into the East China Sea and countless small rivers. It is said that in the early years, Wenzhou City was like Venice, and the main street of the city was the river, which was a flowing river. It was not until the second half of the last century that Xinhe and Cicada were completely transformed and became the main avenues of the city, and they were still named Xinhe Avenue and Cicada Avenue. Today, in Yongchangbao, the river faces the street, or the street faces the river. The scenery is still there and you can see the miniature. There should be a large group of ducks living in Wenzhou, a water city, but I don't say it is a paradise for ducks. However, I have never seen duck noodles, but I have seen some muscovy ducks swimming in nanxi river. But it is also true that ducks live in seclusion. He likes Ludang and Shui Ze.

mosquito

In Ou cuisine, most of them are steamed. The steamed back shell is reddish with crab yellow, and the meat in the claws is particularly white, such as the stem block of lily. Wenzhou people divide crab roe into two kinds: one is cream crab, which is crab roe crab; One is white crab, which is a kind of crab with crab meat. The midges we ate in Yandang Mountain today were white crabs, and the meat was fresh and tender. It was best to dip them in Zhejiang vinegar or mustard.

. Minced meat jellyfish head ~

Wenzhou is located by the sea ~ rich in seafood. Jellyfish are born in the sea and have a strong salty taste. Therefore, before eating, they should be soaked in water to remove some salty taste. Mix minced meat with seasoning, steam for 5 minutes, and then add jellyfish. Jellyfish can be eaten raw, and jellyfish head is the best part of jellyfish. Crispy ~ At the same time, in many places, the lighter jellyfish head is directly cut into plates and loaded with "Hanako" (I only know that the dialect says so, and it is not called the Red Sea creature, which is a bit like a small creature for fish, but much bigger ~), so it is particularly delicious when dipped in wine ~

anchovy

Commonly known as seed carp, it is very famous in Wenzhou. "Yandang wine tea mountain plum, Jiang Xinyu anchovies", its graceful figure has to say a few words: the fish has graceful arc and flat side, the male is big and the female is small, the scales are dazzling silvery white, the abdomen has prismatic scales, and the tail is forked and long, just like the legendary anchovies, hence the name anchovies. In fact, in my opinion, it is more like a small razor with a beautiful arc, which suddenly pricks our homesick blood. According to "Wenzhou Fuzhi", "Behind the Jiangxin Temple in Oujiang River, bonito has a long tail, a flat body and a knife on its back. A son is called a son. Its meat is tender and delicious. " People in Wenzhou often eat fish by frying. Fish is fragrant, crisp and delicious. "A bag of anchovies, homesickness in Wan Li." Whenever anchovies enter the market, some family members in Wenzhou's hometown of overseas Chinese will sun-dry them, add fennel, tea and sugar, then soak them in water, dry them in small strips, refine them into dried fish, and then send them to overseas relatives and friends to share the warmth and fragrance of their hometown.