What snacks are there in Wenzhou?

Wenzhou snacks are greedy for you! Speaking of Wenzhou snacks, I like and am impressed by the following kinds: (press *) Yongqiangni Garlic Mud Cake (* * * *). People who have eaten have not said anything bad, but the good thing is that the soil has its own characteristics. Mud garlic is an ugly mollusk that lives on the beach. 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 pounded 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 disgusting, but it's so fresh that people don't know what it tastes like. Stir with glutinous rice cake, it is 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 food. Up to today, I have never eaten a wonderful snack that combines seafood and local products like the sweet potato powder with hairtail in the hole. Yam balls and hairtail are so different, but they are so beautifully blended 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. Wenzhou Wonton (* * *) Mr. Lu Xun said: "I have recalled the fruits and vegetables I ate in my hometown many times; Water chestnut, Podocarpus, Zizania latifolia, cantaloupe. These are extremely delicious; It used to be a fascination that made me homesick. " Since you have aroused the gluttonous hearts of Wenzhou people from other places, simply confuse their homesickness again. Speaking of Wenzhou snacks, we can't help but say Wenzhou wonton. People say wonton is a bit strange, but where is it strange? Yes, there are wonton everywhere in the north and south of the Yangtze River, which is also a famous local flavor snack, but in my opinion, it is not as good as Wenzhou wonton anywhere in the world. Because Wenzhou wonton is the most exquisite, the ingredients are the most exquisite and the colors are the most vivid. Chatting with Wenzhou people who have eaten wonton from other places, they all leave the impression that Beijing wonton is similar to jiaozi, with thick skin and less stuffing; Shanghai wonton contains too much alkali and tastes like chewing wax; Ningbo's wonton doesn't know the taste without topping; Wonton in Hong Kong is also called wonton. Although there are many fillings, they can be like "thousands of rolls" in Wenzhou. No matter how you eat it, you can't taste wonton. So the wonton in other places is not as delicious as Wenzhou. Late at night in the middle of winter, there was a knock at the door in the distance, and a bowl of steaming wonton hung on a basket with firewood burning at one end and water swinging at the other. At this time, it is simply a hand stove in your hand, warm as spring. The wonton in the bowl, against the background of green spinach, is like a hibiscus flower in the water, steaming and full of fragrance. In particular, the ingredients on the wonton are colorful and eye-catching: yellow shredded eggs, purple seaweed, red shrimp, green shallots, and bright red floss like the stamen of a lotus. As long as you take a gentle bite, the fragrance in your mouth is enough to make people suffocate for more than half a minute. -This is a wonton bag flowing in the streets of Wenzhou, mostly operated by Yueqing people. If you want to taste the authentic taste of Wenzhou wonton, you have to go to the old shop. For example, Siqian Street Wonton and Changren Wonton are famous time-honored brands, which are well known to all ages in Wenzhou. The wonton restaurant located at the north bridge head of Siqian Street in Yongzhong Town has a history of 100 years, and the owner Lou Honghai is the third generation descendant of Siqian Street wonton. The skin of wonton here is as thin as cicada's wings, and the meat stuffing must be fresh pork slaughtered that day; Especially when cooking, cooking a bowl of wonton in one pot has become the production feature of Siqian Street wonton. There is also Longren wonton, which has a history of only a few decades, but it is famous for its exquisite materials and fine production, thus representing the delicious style of Wenzhou wonton. So now the wonton shops lined up in Houchang Lane of Wuma Street are all in this style and taste authentic. Eating Wenzhou wonton can best reflect the shrewdness and delicacy of Wenzhou people, and Wenzhou wonton can best represent Wenzhou. Fish born to relieve homesickness (* * * class) is unique. Lu Tong township has a long flavor, and Yanshan Ouhai is native to fragrance; I miss my parents a little, but I can't bear to try raw fish. This is a poem written by Mr Ma Xingye, who lives in Wenzhou, Taiwan Province Province, when he received fish from his hometown and was homesick. Speaking of Wenzhou local flavor can cure people's homesickness and homesickness impulse, "Fish Raw" and Yangmei are two of them. "Red vegetables with green pedicels and juicy and sweet" is the name of Yangmei, needless to say. And "raw fish" should be said more. "Raw fish", as its name implies, is a kind of raw pickled fish. Pickling "raw fish" is very important, otherwise "raw fish" will not become a distraction for Wenzhou people who are far away from home to solve homesickness. "Fish Raw" chooses the tiny fish (I can't name the fish by the sea) caught on the offshore beach at the communication place of Youxian Freshwater, plus glutinous rice porridge boiled with slow fire and red yeast with salt, and puts it in the jar for three to four months, and then opens the jar to eat. Of course, you have to add some spices, such as vinegar, which is indispensable. Watch it, the color is red, delicious and salty. It is an excellent match for food and appetizers. No wonder so many people are obsessed. . . Speaking of Wenzhou's delicious food, the following kinds of seafood can't be ignored: Clear water "water eight sticks soup" (* *) and "water eight sticks" are our local names in Wenzhou. In fact, it is a mollusk, and its scientific name is very loud. This kind of fish has only one main bone, and it is not soft enough to pull a few bones, not to mention the other bones are as soft as beards, so Wenzhou fishermen call it "water gurgling" and say it is as soft as water. Don't underestimate it, although it is soft enough to pull a few hands. It is not a fuel-efficient lamp in the sea, nor a deceitful master. Its strength lies in its head. In fact, the head is just a mouth and a body. Of course, this is beside the point. Let's cut short the gossip and get to the point. Its meat is tender and tender. When cooking soup, put some water and salt in the pot, put down the cut "flowing fish" and don't even use monosodium glutamate. Simmer slowly, and decorate it with shredded mustard when you are bored. One sip will make it tender and smooth. . . Fresh and crisp garlic soup (* * * level) has already talked about mud garlic and mud garlic cake. Here, I want to talk about garlic. Allium sativum is also a mollusk on the beach, but Allium sativum likes to live in the mud, and Allium sativum likes to live on the sand quilt, which is a kind of anemone-like thing. Keep it in water, as big as a duck egg. But add some eggs to make soup, and it will be as big as meatballs. Take a bite, crunchy. Crispy and fresh, like a jellyfish. It is delicious. The hard-to-meet, dry-steamed, soft-shelled midges (* * *) are arthropods, and only when they shed their shells can they grow up. When midges shed their shells, they store the most energy and are also the most nutritious. Of course, this is also the most vulnerable time in its life. By biological instinct, it wants to find a place or dig a hole to hide. At this time, if you are not an experienced fisherman, it is not easy to find it for an hour or two after shelling, and it is difficult to dry steam it into delicious food in a short time. Its biggest feature is tender and thick meat, fresh and fragrant. In addition, there are many so-called soft-shelled midges on the market now, which can often be seen. According to anecdotal reports, fishermen who breed midges use some kind of growth hormone to promote their growth, so unnatural things may not taste good. . . ) Yellow Cattle Bone in Yongjia Huangtian (Grade *) The yellow cattle in Yongjia Huangtian is a famous product in Wenzhou. The yellow cattle here are handsome and fat. Huangtian's ox bones are moistened with slow fire and soup stock, which is really delicious, chewy and toothless. Drink more cold beer, I can't help but sigh that this is a happy life. The most striking feature of Cangnan yellow cattle miscellaneous (grade *) is that it has a chewing head. The more you chew, the more fragrant it is. This is the same as mind reading. We also like people who chew their heads, don't we? The mutton pot in Xiguo (* * * level) is a road to be rebuilt. Of course, there are many steaming food stalls in the street, including the famous duck tongue, beef noodles with chopped green onion, steamed bread with chopped green onion, Pingyang Friedvermicelli and pork intestines rice rolls. In Wenzhou, there are not many high-end snacks in one street. In the west of the city, the owner of Wenzhou used to call it "Xiguo", and the aborigines here are all low-level craftsmen. In the early days, the folk customs of Xiguo were fierce and fierce, which was as famous as the "East Gate". At that time, frontier youths often clashed to vent their excessive blood, that is, they were killed by the underworld. Now, it seems that the East Gate is a fish market at most, while the Western countries have kept many snacks in Wenzhou. This is its blessing. The most popular "Ximen" is the "Golden Dragon Mutton Pot". The shopkeeper is ugly, and it is not an exaggeration to say that he is a little dumb, but he has a unique experience with Taishunshan mutton. Taishunshan mutton, which is suitable for fat and thin, is stewed in the old soup with unique seasoning, and its aroma is attractive enough. (Postscript: Xicheng Road is almost finished. No place has such a strong folk flavor, and no place can gather such old snacks. ) Tangyuan in front of the county (* * level) Speaking of Wenzhou snacks, you can't help but say Tangyuan in front of the county. 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 the front of the county to eat dumplings. I still can't help thinking about it now. Of course, there are many classic snacks in Wenzhou, such as Li Datong's double-baked cakes, nanxi river's aunt's wheat cakes, Drum Tower Street's cakes of knowing taste, Xiaonanmen's long-hammered fish soup and so on. Stop talking, or there will be a stream of people, haha.

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