Fish brain, also known as "minggu" or clear bone, is the dried cartilage of sharks. After soaking to rehydrate and remove any fishy smell, the clear bone becomes translucent and smooth in texture. When cooked into a soup with mandarin oranges, it becomes silky, sweet, and slightly tangy—making it a popular sweet dish in Wenzhou (Wenzhou)…
Cut 500 grams of lamb into chunks and place them in a clay pot (do not use an iron pot). Then take 25 grams each of angelica root, astragalus root, and codonopsis root, wrap them in a cloth bag, and put them in the pot. Add an appropriate amount of water and simmer over low heat until the meat is very tender, then season to taste. This is a nourishing and beautifying medicinal dish for middle-aged and elderly people (Wenzhou)…
Pound cleaned fish meat with the back of a knife until fine, then mix with egg whites and starch powder to form a fish paste. Squeeze the mixture by hand to make 35 small balls, about the size of round eye pits. Also prepare 35 pieces of winter melon balls, cook them until done, then remove and place in a clear broth. Add crab roe, pepper, and other seasonings, bring to a slight boil, thicken with a bit of wet starch, drizzle with one spoonful of bright oil…
The "three slices" in Three-Slice Pounded Shrimp refer to slices of winter bamboo shoot, snow pea, and shrimp. The fresh shrimp meat is plump and crescent-shaped — so why are they called “slices”? This highlights the exquisite “pounding” technique of Wenzhou cuisine. In the hands of a chef, an ordinary wooden mallet follows specific rhythms when pounding fish balls, and yet another unique touch when pounding shrimp. Fresh live shrimp are shelled and then coated with a thin layer of...
Made primarily with fresh mullet fish, the meat is cut into fine strips, marinated briefly in wine, MSG, and salt, then mixed with white starch. The mixture is shaped into balls using fingers and dropped into boiling water; they’re done once they float to the surface. When served, they are scooped into small bowls with the original broth, along with rice vinegar, MSG, pepper, and chopped scallions. Numerous fish ball shops and stalls can be found all over Wenzhou’s streets and alleys. In December 1998, the fish balls from Wenzhou Restaurant…
Healthy dog meat is chopped into small pieces, marinated with red wine, and braised with ingredients such as angelica, dried orange peel, black fungus, shiitake mushrooms, and star anise. The dish is delicious in both color and flavor, and is believed to have therapeutic benefits such as “calming the internal organs, nourishing the stomach, enhancing vitality, warming the body, boosting energy, and strengthening the digestive system” (Wenzhou)…
Take the whites of 8 eggs, add a small amount of wet starch, seasonings, and water, and beat until well combined. Pour into a pan to set into a sheet. Then crack 2 whole eggs, add 2 more egg whites, and prepare a yellow egg sheet in the same way. Place both sheets into a wok with clear broth, seasonings, and a wet starch slurry to thicken. Stir-fry with mushrooms, green peas, and wood ear mushrooms until evenly mixed (Wenzhou)…
Form the eagle base using strips of skinless goose breast meat, arranged on the bottom of the plate. Use narrow, long slices of skin-on goose breast meat to construct the eagle’s tail feathers. Slice pork liver, ham, and yellow cake into large, medium, and small willow-leaf shapes, arranging them in layers. Cut long strips of goose skin with a comb-like pattern and use them to edge and form the body feathers and wings. Trim shiitake mushrooms into the shape of the head and neck feathers, and carve white cake into eyebrows and eyes. Shape the goose legs...
Made primarily with high-quality shrimp meat. A slice of pork fat is used as a base to form a shape resembling an ancient coin, hence the name. This dish is cooked using the pan-fried method, resulting in a white and tender upper part and a golden, crispy lower part. It is served with spicy sauce for dipping. Rich yet not greasy, it has a deliciously fragrant and fresh taste (Wenzhou)…
Jumping fish, also known as mudskippers or flower lans, are caught in tidal flats and are highly nutritious. This dish is a dual-flavored delicacy from Wenzhou. First, cooked jumping fish meat is cut into several pieces, then stir-fried together with mushrooms, cooked bamboo shoots, and seasonings until well blended. The mixture is piled onto a round fried egg pancake, covered with a meringue-like foam made from egg whites to symbolize the moon. Next, raw jumping fish are coated with flour, dipped in beaten egg…
The main ingredient is silver pomfret marinated in seasoning, coated with dry starch, then cooked and served with spiced salt for dipping (Wenzhou)…
Rui’an Fatty Turnip is a specialty of Rui’an City, Wenzhou, Zhejiang Province. As early as the Xianfeng period of the Qing Dynasty, fatty turnips were grown in Zia’ao, Rui’an. In the late 1950s, with Zia’ao at the center — stretching from Liao’ao and Baimen in the north to Fengshan and Nanshan in the south — the area became a major production zone for fatty turnips, covering hundreds of acres with an annual yield of millions of kilograms. These turnips were sold to Yongjia, Wenzhou, and Rui’an, …
Ou Hai Huang Ye Zao is a specialty of Ou Hai District, Wenzhou City, Zhejiang Province. Ou Hai Huang Ye Zao features a flat and sleek appearance, vibrant emerald green color, high and lingering aroma, refreshing taste with a sweet aftertaste, and a uniquely charming charm. The Da Luo Shan Tea Farm, a demonstration base for the Huang Ye Zao premium tea in Ou Hai District, is located atop Da Luo Mountain, which rises over 400 meters above sea level in Ou Hai District. The tea farm enjoys high elevation, thick fog, a mild and humid climate, and…
Water chestnuts from SanYang are a specialty of SanYang Subdistrict, Ouhai District, Wenzhou City, Zhejiang Province. “In the middle of the eighth lunar month when the moon is full, water chestnuts grow plump — the wetland farmers smile from ear to ear.” This is a popular saying in SanYang, Ouhai. Water chestnuts, also known as water chestnut fruit or water caltrop, are the edible fruits of the annual aquatic plant Trapa natans. With a crispy skin and tender flesh, they can be eaten steamed or boiled, or even added to porridge. Water chestnuts contain...
Ze Ya Screen Paper Over 2,000 years have passed, and in the western bank area of Ze Ya in West Yandang, Wenzhou, there are still more than a dozen villages that continue to make paper using ancient methods — Ze Ya Screen Paper. According to the genealogy of the Pan family in Shuidui Pit Village: at the end of the Yuan Dynasty, ancestors of Ze Ya fled from the war-torn regions around Nanping in Fujian and migrated here, bringing with them the art of papermaking. “Nanping Paper” thus…
Two-Style Blue Crab In Wenzhou, blue crabs are commonly known as "youla mou." This dish is prepared using two methods: steaming and pan-seared meat. First, cooked pork fatback is cut into round slices, with a few holes pricked in each slice. The slices are then coated in an egg white batter, evenly spread out on a plate, topped with stir-fried blue crab meat, covered with fish paste, and garnished with crab roe and cilantro leaves to form patties. These are arranged in a pan and gently pan-fried until the fatback...
The "Boiled Fish" hot pot base — perhaps "Spicy Oil-Poached Fish" would be a more accurate name. At the shout of a server, the dish arrives at your table in a stainless steel basin. Is this really fish? It looks more like a basin overflowing with bright red chilies. The server then deftly scoops off the top layer of chili peppers and Sichuan peppercorns with a large ladle using...
Wenxi Hand-Pulled Noodles are an indispensable gift for engagement visits and family gatherings. Those produced in places like Huayuan, Macunyang, and Shanxi are especially renowned. The noodles are made by adding an appropriate amount of salt (3–5% in spring and winter, 9–12% in summer and autumn) to flour. After forming the dough and letting it "ferment and stretch" in a noodle cabinet, it is stretched into strands, sun-dried, and then coiled into neat bundles. The noodles are prized for their fine and even texture. When eating, simply boil them in hot water, discard the salty broth, and mix with a few seasonings. These noodles are rich in nutrition and easy to digest, making them a beloved food among locals.
Currently, it operates 1,200 acres of high-altitude seedling bases and 800 acres of mid-to-low altitude greening bases, producing 2 million ornamental seedlings annually. The main products include over 80 varieties such as camphor trees, osmanthus, cedar, and tree stump bonsai. There are also 13 high-altitude flower cultivation greenhouses and a 20,000-square-meter potted flower production area, yielding 50,000 pots of premium…
Ingredients: 100 kg rabbit meat, 8 kg soy sauce, 6 kg sugar, 6 kg yellow rice wine, 150 g ginger, 35 g monosodium glutamate Preparation Method: 1. Ingredient Preparation: Remove bones, fat, and tendons from the rabbit meat. Then, cut the meat along the grain into strips, then dice them into short strips about 3 cm long. 2…