Made primarily with Jinhua ham and rehydrated monkey head mushrooms, along with chicken tenderloin, boneless chicken leg, raw pork fat, and Chinese flowering cabbage as secondary ingredients. It is prepared using various cooking techniques such as blanching, boiling, and steaming. Rich in color and bursting with flavor, it is a luxurious dish often served at banquets (Wenzhou)…
Premium glutinous rice is steamed, sun-dried until each grain is translucent, then popped into puffed rice. It is mixed with a syrup made from white sugar and maltose, along with lard, shaped, and sprinkled with osmanthus flowers. Once slightly cooled, it is cut into small rectangular pieces. Sweet, fragrant, and crispy, it is enjoyed by all ages. Since the glutinous rice is usually steamed and sun-dried during seasons with mild sunlight, dry climate, and in winter, it is called "Winter Rice Candy" (Wenzhou)…
Made from lily orange juice granules and natural spring water, without preservatives. It has a pure taste, is rich in nutrients, helps detoxify and relieve hangovers, clears heat, and promotes saliva production, offering an authentic Jiangnan flavor (Wenzhou)...
People in Wenzhou have the custom of eating thin pancakes during the Dragon Boat Festival. Making these pancakes requires some skill—first, the ratio of flour to water must be just right. After mixing, the batter should be thick enough to cling to your hand without dripping. A thin, even circle is swiped onto a hot iron griddle, producing a pancake about 21 centimeters in diameter and as thin as silk. The pancake is then placed on a flat plate, topped with a filling made from stir-fried shredded pork,…
Ribbonfish, commonly known as shuichan. Cut the fish into several segments, mix with seasonings and marinate. After ten minutes, coat with flour, dip in egg wash, and fry the segments one by one. Once fried, remove and place in a wok to cook with additional ingredients. Simmer over low heat until the sauce thickens, then drizzle with sesame seeds before serving (Wenzhou)…
Clean the blunt-snout bream by removing its innards, then slice shallow diagonal cuts on both sides. Lightly season with fine salt, arrange sliced mushrooms, ham, and bamboo shoots on top, add seasonings, and steam over high heat until the fish eyes bulge and the flesh turns tender. Remove from the steamer immediately. Then bring the steaming liquid, chicken broth, and sesame oil to a boil, pour over the fish, sprinkle with pepper, and serve on a plate (Wenzhou)…
Soak the fish brain until softened, cut it into pieces, and place them in a bowl. Add premium clear broth along with seasonings such as ginger and wine. Steam over high heat, then remove and place in a lotus leaf-shaped bowl. Separately, grease 10 spoons with chilled chicken fat, crack a squab egg into each, garnish with coriander leaves and minced ham, and steam gently until cooked. Remove the eggs from the spoons and arrange them around the fish brain. Finally, pour in boiling premium clear broth that has been seasoned...
This dish is made by wrapping razor clam meat with ginger, scallions, and egg wrapper, then coating and deep-frying it. The razor clams are tender and fresh, while the outer layer is crispy and fragrant. Served with Worcestershire sauce. (Wenzhou)…
Place fish paste in 22 spoons, each with a cooked clam meat slightly poking out at both ends, garnished with minced ham and coriander leaves. Steam over low heat, remove from spoons, arrange on a plate, and drizzle with a thin starch sauce and melted chicken oil. This dish is as white as snow, with a tender, delicate, and fresh texture (Wenzhou)…
Large river shrimp are beheaded but the tails are kept, shelled, deveined, washed, and drained. They are coated with dry starch and gently tapped into fan-shaped slices using a small wooden mallet. The slices are then blanched in boiling water over high heat, removed and cooled in cold water, and finally simmered in clear broth in a wok. They are served with two slices of chicken breast, ham, tomato slices, greens, and seasonings. This is a traditional soup dish from Wenzhou. The shrimp meat…
Using round-bellied swimming crabs, the large claws are chopped off and the tips of the legs removed. Each crab is cut into eight pieces, coated with flour, and then cooked with a variety of seasonings such as curry, chili oil, and tomato sauce. The dish is bright red in color, with tender meat and a rich blend of five flavors (Wenzhou)…
Slice the skin-on yellow croaker's back meat into butterfly-shaped pieces, lightly marinate with salt, cooking wine, and MSG, then dust with starch. Place three shredded ingredients (ham, chicken breast, and shiitake mushrooms) inside, roll into a tube shape, and arrange on a serving plate. Cover with pork lard netting. Steam until cooked, remove the lard netting, then season the original broth with clear soup, thicken with a thin starch slurry, …
Product Name: Taishun Grandmother's Cake Product Origin: Wenzhou Product Features: Crispy and fragrant on the first bite, pure in taste, rich but not greasy Product Introduction: The making process begins by soaking autumn rice (a type of single-season local rice) in water until the grains soften. Then, a stone mill is used to grind the rice into a paste. A flat pan is heated over a wood fire, and the surface...
In Pingyang, just mentioning Shunxi Yellow Rice Cake is practically common knowledge. This slightly larger yellow rice cake, known for its unique chewiness and subtle taste of grass ash, has become a staple dish at hotels and street food stalls. Dishes like stir-fried yellow rice cake with cauliflower and stir-fried yellow rice cake with mantis shrimp... these creative variations have quickly become…
Nanji Yellow Croaker is a specialty of Nanji Island in Pingyang County, Wenzhou City, Zhejiang Province. The yellow croaker from Pingyang’s Nanji Island boasts firm, delicious flesh and an exceptional taste, far surpassing that of traditionally farmed yellow croakers from shallow coastal waters. It is a beloved delicacy among Wenzhou residents and can be considered a symbol of Pingyang’s culinary culture. During festivals and banquets...
The pigeons raised in Pingyang County are fed entirely with whole grain feed without any additives. The pigeon eggs have a tender texture and unique flavor. Rich in collagen and various essential amino acids required by the human body, they offer high nutritional value and boast health benefits such as beautifying the skin, improving brain function, and promoting wound healing. They are a rare...
Featured King Rat Snake Features: Deep reddish-brown color, tender and flaky meat, rich aroma. Ingredients: King rat snake, spices such as fennel, cinnamon, bay leaf, lemongrass, dried chili, and seasonings such as chicken essence, MSG, Maggi sauce, salt, sesame oil, and cornstarch. Preparation: ①Skin, clean, and slice the snake ②Heat the pan, add oil until it reaches 40% heat, then…
First, keep the loaches in a basin for four or five days, changing the water daily to allow them to expel impurities from their bodies. Remove them, wipe off their mucus, and let them eat their fill. Then, put them into a pot of cold water and bring it to a boil. As the water gradually warms, add pieces of tofu so that the loaches burrow into them. Once the water boils, take out the loach and tofu, and pan-fry them until golden brown. Then discard the leftover oil, add...
The chicken mash is made by finely chopping the tenderloin of chicken and fresh pork fat, then blending it with egg whites and seasonings to form a paste. It is paired with tender mustard green hearts and cooked in clear broth. Its characteristics: the mustard greens are vibrant green and fragrant, while the chicken mash is white, delicate, and tender (Wenzhou)…
Mussels, also known as mussel meat, are a type of seafood. Due to their delicious taste and rich nutrition, they were listed as tribute as early as the Tang Dynasty. This dish is prepared quickly by stir-frying in hot oil. The mussels are crisp, tender, fragrant, and well-coated with savory juices, making it a traditional delicacy from the coastal area of Wenzhou (Wenzhou)...