Made with female swimming crabs, the crab roe is steamed and carefully extracted, then pan-fried over low heat until it forms a round patty. The outer layer is crispy while the inner meat remains tender and juicy, best enjoyed with Sichuan pepper salt. Named "First-Class" (一品) due to its premium ingredients, meticulous preparation, and uniquely delicious flavor (Wenzhou)…
A signature dish of Ou Cuisine. The egg slices in this dish are challenging to prepare and require careful control of oil to achieve a clear, tender, and delicate texture. The egg custard slices are stir-fried together with thinly sliced fresh abalone and green peas (Wenzhou)…
Fresh mandarin fish slices are marinated in salt and wine. The leftover fish bits and fat trimmings are minced, seasoned, and placed on the fish slices, then rolled into cylinders. These are coated in egg wash and starch, deep-fried until crispy outside and tender inside, and then plated. A sweet and sour sauce made from tomato ketchup, green peas, seasonings, and cornstarch slurry is poured over before serving (Wenzhou)…
Thin slices of yellow croaker are marinated with seasonings until flavorful, then stuffed with thick, crescent-shaped banana slices and wrapped like dumplings. The parcels are coated with flour, dipped in beaten egg, and deep-fried in peanut oil until golden and crispy before being removed. The fish head and tail are also prepared the same way. They are then braised to tenderness using seasonings and boiling water, and arranged on the plate to resemble a whole fish. The sauce in the wok is reduced over high heat, and...
Ingredients for sea bass in white wine: 1 whole sea bass, a small amount of celery, 1 teaspoon red pepper flakes, 1 tablespoon capers Sauce ingredients: 1 tablespoon white wine, 1/2 teaspoon salt, a pinch of black pepper, 1 cup white wine, 1/2 teaspoon salt, 2 tablespoons butter, 2 tablespoons flour, 1/2 cup fresh milk. …
Bamboo and Wood Carving: The main products include famous calligraphy and paintings (bamboo carving), relief carving, line engraving, shallow engraving, bamboo strip hot stamping, bamboo slips, cutting, openwork, wood carving, and other five major series with over 300 varieties. The products are mainly sold to Shanghai, Hangzhou, Wenzhou, Guangzhou, Xiamen, Beijing, Japan, Spain, Germany, the Netherlands, and other regions and countries,...
The green sword beans are harvested from Taishun, an ecological demonstration zone. This product features a vibrant green color, delicious taste, and rich nutrition. Green sword beans are also known as kidney beans, snap beans, jade beans, or small sword beans. They are originally from Central and South America and can be cultivated in spring and autumn in southern China. Based on color, sword beans come in green varieties and yellow ones covered with a waxy coating; by shape, they may be flat or round, as well as intermediate types, with many varieties available. The dried sword beans are made from premium beans grown in Taishun, processed through dehydration and refinement. They contain calcium, iron, phosphorus, multiple trace elements, and vitamins. They are effective in relieving back and waist soreness, making them a health food that is both edible and medicinal. Sword beans are highly nutritious; their tender pods contain 6% protein, along with abundant carbohydrates and vitamins (especially vitamin C).
Sanbei Xiang is harvested around the Qingming Festival and is named for its lingering fragrance even after three infusions. This pan-fired green tea features tightly rolled leaves with fine tips, a glossy emerald-green color, and hidden buds. When steeped, it unfurls into a one-bud-two-leaf shape. "Sanbei Xiang Tea" is a specialty tea from Taishun County, Zhejiang Province, and a China National Geographical Indication product. It is made from the tender buds and leaves of tea trees grown in the deep...
Pour half of the sweet potato starch onto a cutting board, and mix the other half with water in a bowl for later use; slice lean pork thinly and place it on the sweet potato starch, then gently flip and pound it with a rolling pin until it becomes a thin meat patty. Set aside; in a pot, add shredded tofu, shredded mushrooms, daylily buds, wood ear fungus, etc., pour in broth and bring to a boil; once the soup boils, add the pounded meat...
Mrs. Po’s Cake is one of the most distinctive mountain-town delicacies in Taishun. It is a beloved dish suitable for all ages and a staple at local banquets. Families often buy some when hosting banquets, entertaining guests, or making snacks. The cake has a crispy crust and fresh filling that never gets old. It is made by first preparing a thin pancake from rice paste, adding the filling, rolling it into…
Ingredients: Green beans, eggs, ginger, garlic, sauce Method: 1. Wash the green beans and remove the tough strings, then cut them diagonally into sections; slice the ginger and garlic into small pieces; beat the eggs and add a splash of cooking wine and water; heat a little oil in a pan, stir-fry the eggs until just set, then turn off the heat and break them into small pieces with a spatula; 2. Heat another pan with oil, sauté the ginger and garlic until fragrant; add the green beans and stir...
Wenzhou Yellow Tea is produced in counties such as Taishun, Pingyang, Rui'an, and Yongjia in southern Zhejiang, with the best quality coming from Dongxi in Taishun and Beigang in Pingyang (in the Nan Yandang Mountain area). The tea dates back to the Qing Dynasty, with a history of over 200 years. Wenzhou Yellow Tea is harvested before the Qingming Festival, and the picking standard is tender, downy one-bud-one-leaf and one-bud-two-leaves in early unfurling stages. The leaves must be uniform in size...
Mung Bean Honey Paste Ingredients: 100g mung beans, 100g polished rice, 100g glutinous rice, 50g almonds, 100g honeysuckle. Auxiliary ingredients: 200g honey. Preparation: 1. Wash the mung beans and soak in clean water for 1 hour; wash the almonds, soak in boiling water for 20 minutes, then peel the skins…
Ingredients for Honey Pepper Beef Strips: beef tenderloin; diced dried shallots, eggs; black peppercorns, black pepper powder, fermented black beans, honey, oyster sauce, Tian Tian Xian (a seasoning), cornstarch
Ingredients for Rapeseed and King Oyster Mushroom Sauce Soup: rapeseed hearts, northern tofu; garnishes: king oyster mushrooms, slippery mushrooms; seasonings: salt, chicken essence, pepper, rice paste. Preparation: 1. Wash and trim the rapeseed, then cut into sections; dice the king oyster mushrooms and rinse the slippery mushrooms, set aside. Slice the tofu thinly, fry in oil until golden…
Also known as Guanyin Tofu. The main ingredient is a woody shrub called Douchi (Premna microphylla), which often grows wild along streams and is commonly found in the small village of Junzhukeng not far from Sixi. The process mainly involves picking and washing the leaves of the Douchi plant, extracting their juice, optionally diluting it with an appropriate amount of water, then adding a small amount of cool mint-flavored toothpaste, stirring well, covering, and letting it sit until...
A relatively well-known local specialty snack. The process mainly involves washing the rice, soaking it until soft, and grinding it into rice slurry for later use. The filling can be prepared by stir-frying your preferred ingredients. A small amount of the rice slurry is scooped onto a steaming tray, which is then placed in a pot and steamed for about几十秒 (a few dozen seconds). After steaming, the layer is removed, peeled off, flattened, filled with the prepared stuffing, rolled up, and served immediately. The steaming trays are commonly woven from bamboo...
The main ingredients usually include fresh loaches, shredded potatoes, rice noodles, dried vegetables, chili peppers, and more. The cooking method involves soaking live loaches in oil for one to two hours—this is said to help purge impurities from their bodies. After removing the oil, a small amount of water is added, along with optional seasonings such as red wine lees, fennel, cinnamon, ginger, garlic, and others. The soup is then simmered over low heat until fully cooked.…
The "Silver Bean" is beloved by many for its pure white, flawless beans, thin seed coat, fine starch content, ease of cooking, rich nutrition, and delicious aroma, hence earning the name "Silver Bean." Originally from the tropical regions of South America, the Silver Bean thrives in sunlight but is also sensitive to heat and tolerates shade. It grows best in temperatures between 20-26 degrees Celsius. Temperatures above 32 degrees often lead to flower drop and the formation of short pods. Farmers in the suburbs of Wenzhou often plant them in semi-shaded spaces around their homes to supplement their income. The Silver Bean is of high quality, with kidney-shaped beans that are visually appealing, and it is often featured in banquets. For example, when made into bean soup and sprinkled with lilac flowers and shredded green fruit, it presents a beautiful contrast of white, yellow, and green, with a delightful combination of color, aroma, and taste. Its economic value far surpasses that of other beans. It has now been introduced and cultivated in neighboring counties such as Maju, Jinggu, Baimen, Ziao, and Li'ao in Rui'an City, as well as Jiangbei, Qiaotou, Huangtian, and Shangtang in Yongjia County.
Product Name: Doumen Honeysuckle Place of Origin: Wenzhou Product Features: Clears heat and improves vision, prevents and treats boils and prickly heat Product Introduction: Honeysuckle, also known as silver flower, double flower, second flower, or twin precious flower, is a plant of the Lonicera genus in the Caprifoliaceae family. It grows on hillsides, valleys, forest edges, and ditch banks. It is cultivated in most regions of China...