The dish features shredded goose breast as the base to form the magpie’s body, with long strips of goose breast forming the tail feathers. White cake and goose breast are sliced into leaf shapes to create the feather body and wings, while comb mushrooms and carrots are shaped into branches and plum blossoms. Leftover ingredients are used for side dishes. The plate is harmoniously colored, beautifully presented, and symbolizes good fortune arriving (Wenzhou)…
Remove the outer layer of tender tofu, place it on a piece of gauze inside a bowl, and press firmly to extract the juice, discarding the solids. Mix the tofu juice with egg white, cornstarch slurry, lard, and seasonings until well combined. Heat a wok over high heat, add lard, tofu juice, and clear broth, then stir vigorously with a spatula for one minute. Continue stirring while adding more lard until the tofu mixture turns white, then pour in minced cooked chicken breast...
16 fresh lychee fruits with the pulp removed, dried with a clean towel, then stuffed with minced meat. The filling is made from finely chopped water chestnut whites, winter bamboo shoots, mushrooms, etc., steamed until 70% cooked, coated with starch on the outside, individually dipped in batter, and deep-fried in peanut oil until the crust is crispy (Wenzhou)…
These are deep-fried pork loin slices shaped like coins. Crispy and delicious, they are typically served with Worcestershire sauce or ketchup. (Wenzhou)…
Made with premium white silver ear fungus, combined with shrimp, fish, and various other ingredients, and cooked in clear broth. It forms a flower-like ball with a tender, smooth, and delicious texture (Wenzhou)…
Fragrant Fisherman's Rice: Diced delicacies from the sea such as golden-hook dried shrimp, scallops, and dried cuttlefish are chopped into small pieces, mixed evenly into glutinous rice, and then steamed inside a bag woven from “qiaozi grass.”…
Golden Roll Dongtou Golden Roll: Made by wrapping three ingredients—monkfish aspic, bamboo fungus, and cuttlefish cake—into a round roll and then shaping it.…
Seaweed Lobster Noodles: Lobster meat is minced into paste to make the noodle dough, then seaweed is added.…
Mother and Son Reunion: Sliced conch meat is pan-fried and seasoned, then placed inside a large taro that has been hollowed out and carved into the shape of a conch.…
Dongtou Clam Soup is a specialty dish from Dongtou County, Wenzhou City, Zhejiang Province. The clams are cleaned and shelled, then lightly coated with mashed sweet potato starch before being boiled in hot water to create a delicious soup full of color, aroma, and flavor. Coastal cities in eastern China all have clam-based dishes, but Dongtou’s Clam Soup uniquely combines clams with sweet potato...
Dongtou seaweed is a specialty of Dongtou County in Wenzhou City, Zhejiang Province. Niyu Subdistrict is the main seaweed production base in Dongtou and is also known as the “Seaweed Hometown” of our province, with a seaweed farming area of 18,000 mu. Niyu Subdistrict serves as the “gateway” to the Hundred Islands of Dongtou. The tender and delicious seaweed is a traditional industry here, with decades of cultivation history...
Crystal Love: The meat of nine-section shrimp is seasoned and made into a crystal jelly, with additional shrimp meat pounded into slices and shredded around the edges of the jelly.…
Marinated chicken wings, drumsticks, and other products are traditional foods in Cangnan County. Zhejiang Hefeng Food Co., Ltd. and others are vigorously developing and promoting this traditional cuisine, mainly producing 15 varieties across three series under the "Xian Bao Lao" brand. All products use high-quality domestic or imported ingredients, supplemented with premium Chinese herbs, and are carefully processed through marination. The product…
Cangnan County has a long history of mushroom production and is a key mushroom-producing area in Zhejiang Province. In 2000, it was designated as China's Hometown of Mushrooms by the Ministry of Agriculture. In 1999, the county's mushroom cultivation area reached 30 million square feet, yielding over 30,000 tons of fresh mushrooms. Current products include fresh mushrooms, salted mushrooms, canned mushrooms, and mushroom soy sauce. The canned mushrooms produced by Cangnan Canning Factory…
Taro belongs to the Araceae family and is a herbaceous plant. It is a pollution-free green food rich in protein, starch, and vitamins. It thrives in warm and humid regions. Its root system consists of fleshy fibrous roots without root hairs, making it weak in absorption and intolerant to drought. The leaves are shield-shaped, smooth-surfaced, broad and thick, with high evaporation rates. The petioles are long, loosely structured, and easily breakable...
Mapeng Four-Season Pomelo is a traditional and renowned fruit from Wenzhou, originating in Mapeng Town, Cangnan County. According to the "Zhou Family Genealogy" of Xiakui Village in Mapeng Town: “Zhou Dachuan, styled Zhizhen (1698–1780), served as Vice Commander of the Central Army and as a Qianzong officer in Sichuan Province. During a visit home, he brought back several pomelos (‘pao,’ the Hokkien pronunciation for ‘pomelo’). After eating them, he discarded the seeds in his yard, where they naturally sprouted. Over time, wealthy locals began cultivating them as prized garden fruits, and through careful selection by farmers, the fruit was gradually refined.” The Cangnan Four-Season Pomelo was developed 260 years ago during the Qing Dynasty’s Qianlong era. It earned its name because it blooms and bears fruit all year round and is honored as the “Fruit of Immortals.” By the Daoguang era of the Qing Dynasty, it had been designated as an imperial tribute. The Four-Season Pomelo is beautiful in shape, superior in quality, richly aromatic, thin-skinned, seedless, nutritious, and highly storable. It is not only a delicious fruit but also a natural health food with medicinal properties, known to regulate metabolism, lower blood pressure, beautify the skin, aid digestion, detoxify, reduce internal heat, promote urination, nourish yin and blood, and soothe coughs. As the saying goes, “Eat Four-Season Pomelo often, stay healthy and live long; the immortals’ treasured fruit brings wealth all year round.” Over the years, it has been recognized multiple times as a high-quality fruit by the Ministry of Agriculture, winning the Gold Award at the second China Agricultural Fair. In 1999, it received the China Famous Brand Product certificate. In 2002, it was awarded the title of “Green Commodity” by the Ministry of Agriculture, and in 2003, it was officially named the “Hometown of China’s Four-Season Pomelo” by the National Committee for the Naming of China’s Characteristic Hometowns.
Huayang braised beef has been passed down through eight generations since the ancestors. It is made using traditional Chinese herbs such as Ligusticum chuanxiong, fennel, yellow rice wine, and soy sauce as seasonings, and goes through eight key braising processes. It uniquely preserves nutrition, offers an authentic flavor, and boasts a fragrant aroma with an unforgettable aftertaste, making it an excellent dish for any meal.…
Ingredients:
Braised Chicken in Soy Sauce Drizzle The chicken used is locally raised free-range poultry, cooked with star anise, Sichuan peppercorns, licorice, scallions, soy sauce, sugar, sesame oil, black vinegar, water, and more through a series of processes including boiling, frying, and stir-frying. It has a delicious taste, a spicy and numbing flavor, is highly nutritious, and offers tonic and health-nourishing benefits. Ingredients: one boiled…
Geographical Range The Four-Season Pomelo originated in Mazhan, Cangnan County, Zhejiang Province. Cultural Background Historically, the Mazhan Four-Season Pomelo was known as the "Fruit of the Immortals." Also called the Cangnan Four-Season Pomelo. According to the “Genealogy of the Zhou Family” from Xiakui Village, Kuili Township, Mazhan: Zhou Dachuan (1698–1780), who once served as a Qianzong (military officer) in Sichuan Province, brought back pomelo seedlings from Sichuan...