Which is the best condiment dealer in Quzhou City?

Quzhou is a famous historical and cultural city. In ancient times, it was known as the bandit country. In the upper reaches of the Qiantang River in Zhejiang, Nanping City at the western end of the Quzhou Basin in Jinhua, Fujian Province in the south, Jiangxi Province in the west, Shangrao City, Jingdezhen, Huangshan City in Anhui Province in the north, Jinhua in the west, Lishui City, and Hangzhou City in the east intersect. Due to its unique geographical location, it has always been a battleground for military strategists. It is the gateway to the four provinces of Zhejiang, Fujian, Jiangxi, and Anhui and transportation. Zhou Xun's hometown, He Zhanxugang Qing, Deng Ying, Quzhou City, was announced as a national historical and cultural city by the State Council in 1994. Quzhou City camphor tree, Quzhou tourism ambassador Zhou Xun.

Quzhou cuisine, a unique food culture with a long history, pays attention to the fresh, tender and smooth taste of Italian cooking, steaming, roasting, stewing, soaking, frying, pulp and other methods. Quzhou cuisine has a long history of unique food culture. The cooking pays attention to freshness, tenderness and smoothness, aiming to achieve the same taste. There are many methods of steaming, roasting, stewing, soaking and stir-frying.

"Three Pats", of course, is the delicious Quzhou City of Quzhou, which is far from the essence that "Three Pats" can summarize. As well as "Old Magic Chicken", "Xu Ji Pig" and small biscuits, they are highly recommended.

Let's talk about the "Eternal Magic Chicken" first, choosing local free-range chicken (the unit price of chicken is slightly higher, but the taste is also high A lot), without any soy sauce, MSG and other seasonings, all using Chinese herbal seasonings. This is the most amazing chicken that is not only tasteless, but extremely fragrant, crispy and delicious if you choose spicy. Very good. Although Quzhou, Zhejiang is adjacent to Jiangxi, Anhui, and Fujian, the taste is focused. Perhaps it is due to the geographical location that the essence of Quzhou cuisine has accumulated.

Mr. Zheng Zhangxiong of Laoshen Chicken comes from the ancient "medicine chicken" and has continuously improved the formula after countless experiments.

The main features are: 1. Purely natural Chinese medicine; 2. Hong Kong. Transparency is life, and the appearance and inside are the same; 3. Crisp but not bad, suitable for all ages; 4. It has a lingering fragrance and an endless aftertaste.

"Xu Ji Zhu" is a signature dish of a small shop, and the hotel decoration is very ordinary. Pig's feet are the sign for most. This dish is braised, but the color is paler than the average braised dish, and the "color" is definitely inferior. However, the "sweetness" and "taste" are all watered down - to satisfy Quzhou as well. The heavy flavored dishes are not simple in the sense of "biscuit" - Quzhou sells small biscuits with a relatively flat shape and is very fragrant. From far away will be able to throw away your appetite. The skin is very thin and may be flour. The filling of pork/scallions and peppers is not taken in a special oven - similar to making Jinhua shortbread oven, the outside looks about one. The diameter of the large cylinder is about one meter, but the diameter of the opening, which is similar to a hemisphere, is only about one foot, so convection can be formed within the furnace and the aroma is well preserved, but it is required to make biscuits. Chefs, most of them said that this design can put many small cookies, the chef will wrap the small cookies from the hemispheric surface from the opening to them, will bake the bread, the small cookies start to squeak with DC oil, and the aroma strings from the narrow opening People are greedy for watering. At this time, as the water gradually dries up, it is difficult to continue to stick the small cookies on the inner surface of the oven, and the small cookies will be ready - simple and complex designs!

Zhejiang Quzhou, Kecai has nothing to do with Zhejiang cuisine, but because it is located in the mountains, in a cold environment, it can be eaten all year round. Therefore, Quzhou people like to hang on to Quzhou City with fresh spicy and spicy radish. The famous traditional dried vegetable, with a history of more than 1,000 years, was mainly produced in the Qujiang coastal flood zone of Gaojia Town, Qu County. It began to enter the international market in 1982 and was exported to Hong Kong and Malaysia. , Singapore and other places. High radish. Winter thread, spring thread, rain, mist thread, the best winter thread. The color of winter thread is beige or flesh color, and it has the characteristics of sweet, soft and tender. Vegetable ingredients.

Crayfish - The lobster head is "small" enough.

The small diameter is only as thin as a ballpoint pen, and it is a whole crayfish. The large cloves of chopped green onions are hidden, as if they are hiding from a shameful girl who doesn't want to see them. You should try this way of eating first and see how the locals who complained about the dish had so little knowledge said with a smile. Too surprised and trying to pick someone to eat. The stir-fried crayfish meat has been reduced to a small group. The shell is hard and crunchy and very delicious. Swallowing the dates wholeheartedly, the camel eats the shell, letting the unique flavor of the crayfish and Maotai trickle down during the chewing cooking. Although it is spicy, you can describe it in four words: "Food Thoughts

Catfish fried with cucumber, authentic farmhouse taste. Several families in Sarcophagus Fish Village specialize in fish, large and small fish, some I haven't even heard of it, such as sunfish and lotus fish. The name of this dish is actually a small stew. The cucumber is cut into pieces with a hob method, and the unique golden texture of the catfish becomes even more obvious. Delicious. The taste of this slow-cooked soup is particularly easy to absorb the juice, and the aroma itself is unique and can relieve the spicy fish. The radical interpretation of the essence of the whole dish is really addictive.

Tongluo Cake is a traditional holiday cake from the mysterious ancient town of Nianbadu in the south of the Yangtze River. It has a history of more than a thousand years and is considered "God's cake" in the border areas of Zhejiang, Fujian, and Jiangxi. Creamy and refreshing, the passion combines complete nutrition and hints of a mystical atmosphere of the mountains. The main ingredients are glutinous rice, brown sugar, cinnabar, tea, wolfberry, lotus root starch, sweet potato powder, red dates, yam, sliced ??steamed or fried food.

Longyou Fa Cake dates back to a very old age, with unique flavor and exquisite production. It is a symbol of good luck and homophonic to "Fu Gao", and has therefore become a holiday gift. During holidays, every household produces steam cakes as snacks Or give as gifts to relatives and friends. There are various varieties, such as white sugar cake, osmanthus cake, walnut cake, red date cake, and water chestnut cake. The ingredients of hair cake are fine, and they are made of white glutinous rice, indica rice and japonica rice, soaked for dozens of days, rinsed with water and ground into fine powder. , add lard, sugar, wine and fermentation in a proportion, steamed and fermented. The color of the crystal jade is fine, the color is fragrant, the food is waxy and sticky, sweet but not greasy. The government organized the development of new technologies, which improved the grade and quality of Longyou Fa Gao, and became a major specialty food in Duze Town, which is in short supply. Among them, the sweet-scented osmanthus cake is named after it, which is crispy, sweet but not greasy. The main raw materials: flour, malt, grains, sugar, sesame, and sweet-scented osmanthus. The details of making osmanthus cake are unknown. Due to the unique way of making osmanthus cake, not many people make it. Every Mid-Autumn Festival is a peak sales season for osmanthus cakes, so we all use it to send portions of Quzhou scones locally. With a long history, it has been difficult to trace their roots. Pancakes can also be called biscuits. The baked pancakes are stuck on the wall of the charcoal oven, so they are called, Quzhou City streets. Before finding cheap and delicious snacks, the production is also very particular.

Furry, green onions, pork, raw materials, mustard mustard, etc. can also be added according to the customer's requirements to seal the pork and palm dough. Chopped green onions, white bread with a thickness of 3 to 4 mm, and the bread are glued to the wall of a special charcoal stove. The small charcoal stove opening is only about a foot in diameter, so you can create convection inside the stove to preserve the flavor well. But when asked about biscuit chefs, most of them said that such a design can bake many small scones, and the small grilled bread starts to squeak with DC oil, and the aroma can be pinched out one by one from the narrow opening string. , customer consumption.

Every visitor to Quzhou tastes the surprising taste of Quzhou scones. Due to its superior taste, many tourists come to Quzhou for a more profound taste.

Shao Yongfeng pastry shop founded by "Shaoyongfeng" sesame cake. Since its advent in the Guangxu period of the Qing Dynasty, Quzhou has produced traditional specialties such as flaxseed powder, quick-frozen rice noodles and sugar, hibiscus cake, peanut candy and other products inside and outside the province. Well-known product. At the 1929 Nanjing Expo, Quzhou Sesame Cake: Shao Yongfeng () won the national championship "Famous Points". Shao Yongfeng builds reputation through quality, treats customers as friends, and is deeply loved by consumers.

Xu Zhengshao Yongfeng was reorganized in 2000. The 19-year-old Liu Shaoyong bought the century-old shop from Feng Xue, and decided to let Shao Yongfeng's Quzhou go nationwide. The "Zhao Yong Bing" bread is in short supply at exhibitions in Shanghai, Hangzhou and other places. Many local people have asked Liu Shao Yongfeng what pastries he usually eats. According to reports, the reason why Shao Yongfeng Ma Bing is favored by consumers is that its processing process is indistinguishable. Therefore, Shao Yongfeng's processing technology has always maintained the characteristics of traditional charcoal oven baking, from raw materials to finished products through more than 100 processes, insisting on freshly baked sales, and constantly improving equipment updates, placing a place on the street. The era of charcoal stoves and ashes flying has made charcoal stoves healthier and more environmentally friendly. Shao Yongfeng distribution points are in urban areas, and people can eat freshly baked and sold Shao Yongfeng Ma Bing. In addition, according to modern people's tastes and new concepts of health, Shao Yongfeng's distribution points are in urban areas. Many new varieties have been developed, including traditional sweet-filled sugar sesame cakes, sweet moon cakes, more than 20 low-sugar varieties of sugar sesame cakes and moon cakes, etc. In addition to freshly baked sales orders, packaging or boxing to meet different levels and different markets.

Sesame cake is an authentic Sichuan dish with a long history. In addition to the thin heart of salt and pepper sesame cake, and the characteristics of sweetener, the ingredients are pepper, salt, pure sweet and slightly numb. The aroma is slightly salty and famous in Sichuan.