Fresh abalone is scored with crisscross cuts on both sides, cut into chunks, and simmered for 10 minutes in premium clear broth with gourmet seasonings. It is then thickened with a cornstarch slurry, finished with hot chicken oil, and plated in the center of a round dish, surrounded by parrot-beak shaped vegetable cups topped with ham strips. The dish has a tender, delicate, and aromatic flavor (Wenzhou)…
Made by shaping minced fish into pearl-like balls and stir-frying them with green peas. The fish beads are snow-white and smooth, with a delicate texture, while the green peas are vibrant and jade-like, creating a harmonious color combination (Wenzhou)…
Made with fresh black fish and shaped like a coiled dragon, its color, aroma, taste, and presentation are truly exceptional (Wenzhou)…
The mud crabs from Wenzhou are rich in golden roe and tender meat, succulent and delicious. Twin-flavor Mud Crab is prepared using two cooking methods—steamed and pan-fried—to create a dish that is lively in form, vibrant in color, offering two distinct flavors in one, with a uniquely delightful taste (Wenzhou)…
Made with fresh large yellow croakers, this dish is known for its three defining qualities: freshness, tenderness, and aroma. It is a traditional local delicacy of Wenzhou. The preparation involves closely coordinated deep-frying and sauce-making processes. When served, the bubbling sauce sizzles and crackles, adding a lively touch to the dining atmosphere. The fish has a crispy exterior and tender interior, with a deliciously sweet and sour flavor (Wenzhou)…
Cut pork caul fat into rectangles, spread with an egg yolk and starch paste, place the filling (diced yellow croaker, minced water chestnut, mixed with egg white and other seasonings), roll into a cylindrical shape, tie at intervals with thin twine to resemble a horsebell string, coat with dry starch, and deep-fry in oil over low heat for 5 minutes. Remove and untie the twine, then switch to medium heat and fry until...
Place the yellow croaker in boiling water in a wok, add ginger, scallions, and cooking wine. Bring to a boil, then cover and simmer over low heat. When the fish is just tender, remove and place on a serving plate. Besides the seasonings, top with chopped scallions and drizzle with peanut oil heated to about 90% doneness. This dish features tender fish, fragrant scallions, light seasoning, and highlights the natural flavor of the fish (Wenzhou)…
The quail eggs are shelled, deep-fried until they develop a tiger-skin texture, then halved and stuffed with a shrimp paste filling. They are then braised in chicken broth. With one egg displaying two colors and two flavors, it is thus named (Wenzhou)...
Finely chopped shrimp, walnut pieces, and diced water chestnuts are mixed with egg whites, seasonings, and dry starch to form a shrimp paste. The mixture is then shaped into small balls, gently fried over low heat in oil, and further stir-fried over medium heat until they turn a light yellow color, served with tomato sauce (Wenzhou)…
The jumping fish is deep-fried until cooked, then removed and stir-fried with garlic cloves and chopped scallions. Dried plum vegetables are added and cooked until done before serving. It is considered a nutritious dish by locals (Wenzhou)…
Sweet and Sour Dragon Fish is primarily made with grass carp. Two large fillets are cut along the fish’s spine, skin-side down, then scored with a crisscross pattern. The area under the gills is sliced to create a flattened shape. The fish is briefly marinated with seasonings, coated with cornstarch, and then placed in a pan along with the head and tail. Once fried to a golden brown, it is removed and arranged on a plate in the shape of a dragon, with decorative elements such as dragon horns, nose, eyes, and…
Made with fresh clam meat, mixed with shrimp paste, salted egg yolk, raw pork fat, shredded water chestnuts, scallion whites, and other ingredients, coated in breadcrumbs, and deep-fried. The dish is shaped like coins, crispy, tender, and flavorful (Wenzhou)…
Yongqiang Temple Front Street Wontons, established during the Daoguang era of the Qing Dynasty. The wonton wrappers, made from premium white flour, are as thin as cicada wings; the filling is finely chopped from the lean meat of pigs slaughtered that very day. The shop owner enforces strict rules — only one bowl of wontons is cooked per pot of broth, and no exceptions are made even when business is booming. Toppings include shredded egg, shredded vegetables, minced meat, and scallions. (…
The eastern shore of Wuzhu Port and the submerged rocky reefs at Wuhumen in Minjiang Estuary are abundant with yellow oysters, which are known for their delicious taste and high nutritional value. Oysters are bivalve mollusks that live in shallow sandy seabeds. They have two shells on the outside, each about 5 cm in length and around 9 cm in height. The right shell has a slightly curved, uneven top resembling a mountain ridge, while the left shell is flat...
The four-season pomelo from Cangnan County, Zhejiang Province, has a long cultivation history and excellent quality. As early as the mid-18th century, it was hailed as a “celestial fruit for connoisseurs” and listed as an imperial tribute to the Qing court. The average weight of a single four-season pomelo is about 1 kg, considered medium-sized, with an attractive appearance, extremely delicate rind, tender and crisp flesh, abundant juice, rich flavor, and pleasant taste, along with good storability.…
Oucuisine primarily features seafood as its main ingredient, with a light and fresh flavor that is delicate yet not bland. The cooking emphasizes “two light elements and one heavy element”—light oil, light thickening, and an emphasis on knife skills—resulting in a cuisine with distinct characteristics (Wenzhou)…
The chicken wings are deep-fried, then sautéed in a wok with seasonings and clear broth over high heat until thoroughly cooked, simmered over low heat until crispy, seasoned again, and then simmered over high heat to reduce the sauce. When the sauce thickens slightly, a bit of starch is added for thickening, and the dish is finished with a drizzle of hot oil before plating. It is served with deep-fried fish pieces cut in chrysanthemum-style patterns around the edges, accompanied by a side of tomato-based dipping sauce (Wenzhou)…
Fish lips are the dried product made from the head of the shovel-nose shark. After soaking in water to remove the fishy smell, they are simmered over low heat in a clay pot along with various flavor-enhancing ingredients such as scallops, hen, and ham. The dish is served directly in the same pot. The main ingredient is tender and soft, with a rich, thick sauce and delicious flavor, making it highly nutritious (Wenzhou)…
Arrange five-spice duck breast, pepper oil chicken breast, three-color steamed egg, vegetarian ham, shrimp roe, lettuce, and mustard greens (all sliced), in the shapes of autumn leaves and colorful patterns, into the outer six peach-shaped dishes. Then arrange curry tripe, garlic cuttlefish, braised bamboo shoots, vinegar-hot cabbage, sesame radish (all sliced or julienned), and fruit juice fish rolls, in fan-shaped colorful patterns, into the inner…
Boil the water chestnuts until tender, then cool. Hollow out the centers, fill with mashed lotus seeds, and top each with half a red cherry. Arrange on a kidney-shaped plate, steam over high heat for 5 minutes, then drizzle with a thin sauce made of sugar and starch slurry. (Wenzhou)...