In order to promote the construction of "Poetry painting Zhejiang , 100 counties and 1000 bowls", the 2021 "1000 Counties 1000 Bowls • Ou Cuisine Top 10 Series Dishes" selection activity sponsored by the Wenzhou Municipal Bureau of Culture, Radio, Film and Tourism and undertaken by the Wenzhou Restaurant Catering and Cooking Industry Association was selected by each county (city, district) in the early stage of the selection declaration and on-site expert selection, and the 2021 "Ou Cuisine Top Ten Famous Hot Dishes", "Ou Cuisine Top Ten Famous Cold Dishes", "Ou Cuisine Top Ten Famous Snacks", "Ou Cuisine Top Ten Famous Spots" and "Ou Cuisine Top Ten Fashion Dishes" in 2021.
Ou cuisine top ten hot dishes
01 Three-wire knock fish
Wenzhou folk traditional cuisine, passed down for more than 100 years. To this day, every New Year's Festival, relatives and friends get together, often with fish to entertain guests. The right ratio of ingredients, even thickness and thinness, and thinness like cicada wings are the charm of this dish. "Three Silk Knocking Fish" cooked with chicken breasts, ham, shiitake mushrooms and broth and knocking fish is one of the famous dishes in Ou cuisine, the soup is clear and mellow, tender and smooth, the color is harmonious, the thin cicada wings of the knocked fish fillet is translucent, and the feeling of bouncing teeth at the entrance is endless.
02 Yellow croaker in shallot oil
"No yellow croaker, no feast". For Wenzhou people, yellow fish is an indispensable dish at any banquet. Fresh yellow croaker is steamed in a pan and the sauce is prepared with soy sauce, sugar, and cooking wine. The fish is covered with green onions and ginger shreds. Pour hot oil on it. This dish is tender and green onion, lightly seasoned and has a prominent flavor.
03 Hibiscus midge
Midge is the Wenzhou dialect name for green crabs. Fresh midges are the main ingredients, eggs are used as accessories, and condiments such as broth, rice wine, refined salt, monosodium glutamate, and cooked lard are added. The shape of this dish is complete, the crab shell is red and oily, the crab meat is white and tender, and the yellow eggs are lined with yellow eggs, which contrast with each other, and the color and taste are excellent.
04 Dendrobium roasted duck
Yueqing City Yandang, Dajingshan District special geographical environment is very suitable for dendrobium growth, dendrobium slightly cold sweet, it is beneficial to the stomach, nourish the yin and heat effect, duck meat is relatively cool and dry, but also rich in nutrition, suitable for "cool supplement", combined with the two dendrobium stewed duck is a kind of therapeutic soup, soup water is clear and not light, supplement but not dry, with blood nourishment, nourish yin and heat, conditioning body functions, enhance the effect of body immunity.
05 Net tide jumping fish
Jumping fish, also known as mudskipper fish, the meat is tender and delicious, rich in nutrients; the net tide is also called wang tide, and the taste is fresh and tender. Seemingly homely firing, there are also small techniques, this net tide in the cooking process to be repeatedly beaten on the marble to burn out will be crisp and tender.
06 Yongjiatian fish
Yongjia County has a long history of rice and fish farming, according to Nanxi folklore: when Sun Quan ruled Jiangdong in the Three Kingdoms, the ancestors of Yongjia began to raise fish. It can be seen that Yongjia has been raising field fish for more than 1,700 years. Yongjiatian fish meat is tender and delicious, rich in nutrients, fish scales are very soft, and chewy, no fishy taste, retaining fish scales is also a dish featuring field fish. In addition, field fish is also one of the medicinal fish, which can diuretic and reduce swelling.
07 Berwyn Pig's Feet
Pig's trotters are nutritious and delicious. It is not only a common dish, but also a tonic. Flat, sweet and salty taste; it has the functions of calcium supplementation, beauty, beauty, muscle, weakness, kidney filling, waist and knee.
08 Ginger wine jellyfish blood
In Cangnan cuisine, ginger wine has a heavy taste and is its distinctive feature. Ginger wine jellyfish blood, strong, slightly sour, and a ginger spicy taste. Jellyfish blood is soft and delicious in the mouth, and then chewed together with celery in the soup, the unique seafood flavor is stronger.
09 River crab stir-fried rice cake
River crab is the Wenzhou dialect of the barracuda crab specific finger, river crab fried rice cake, rice cake itself is very soft glutinous and has a unique flavor, when the cake and river crab cooked together, rice cake can absorb the taste of river crab, and river crab can also synthesize the unique aroma of rice cake, the combination of the two taste more delicious.
10 river eel stew with wine
As a well-known health meal in Wenzhou, stewed river eel can often be seen on the wine table. The eel is rich in collagen and paired with rice wine, which is rich in aroma and tender to the heart.
Ou cuisine top ten famous cold cuts
01 Wenzhou fish cake
Wenzhou fish cake is a traditional folk specialty of Wenzhou, based on fresh sea fish such as bass and mackerel from the East China Sea, with unique condiments, refined by traditional recipes and advanced processes. Wenzhou fish cake meat is tender, fresh but not fishy, low fat, rich in nutrition, that is, you can enjoy the deliciousness of fish, but also save the trouble of deboning, especially suitable for the elderly and children to eat.
02 Wenzhou duck tongue
Duck tongue is a traditional specialty of Wenzhou, which can be used as a cold dish in banquets or as a snack snack. In general, the fresh duck tongue is added to the seasoning through the brine, steaming and other processes of exquisite. After carefully brine, the duck tongue, the wind is semi-dry, the entrance is chewed, slightly tough, full of fragrance, and in Wenzhou, there is a saying that "no tongue is not a feast".
03 Wenzhou river crab raw
For many years, foreign diners came to Wenzhou to break through the "food pass", and the first pass was definitely to eat river crab raw. The chef skillfully washes the outer parts of the fresh crab, peels off the lid, cuts the crab feet and body into a finger size, soaks in water and washes them and pours them out, then adds ginger, minced garlic, vinegar, salt, sugar and other auxiliary spices, and then just waits for this delicious "ripening". Each chef has different ideas about the choice of ingredients and the proportion of condiments, so there is a so-called "exclusive recipe", and the taste of the same dish is completely different.
04 Yongqiang puree garlic jelly
Selected Yongqiang area of mud garlic, production does not put any frozen powder, fish meal, made of collagen of the garlic itself, the finished product is melted in the mouth, the original taste, if it is dipped in some Wenzhou people's favorite soy sauce vinegar, the taste is more delicious and delicious.
05 Cold mixed fescue
Sheep perch, also known as sea barley, belongs to the warm temperate seaweed of the sargassum family, the flesh is thick and juicy, rich in nutrients, both food and Chinese medicinal materials, has the reputation of "sea ginseng".
06 Eels
Dongtou Ocean is rich in moray eels, and there are two kinds of production methods, fishing and net fishing, with moray eels being preferred. The sea eels after the section are called eels, which are processed after the winter solstice as the top product, which is not easy to yellow and deteriorate, crisp and delicious. Wenzhou is a New Year custom, there is a saying that "no eel is not a New Year", and most of the high-quality eels tasted are from Dongtou.
07 Ryanza Sheep
Ryan's lamb has made countless diners who have visited Ryan firmly remember this specialty. In wenzhou's local cuisine, it is rare to use lamb as a cold dish, but at the large and small banquets of Ruian, sliced lamb is plated and has a unique flavor.
08 plates of raw vegetables
Pancai raw, should be called "pancai kimchi", is a local cold food in Wenzhou. The dish is cut into "hundred knives", but the connection is absolutely complete; the knife is scarred and crisscrossed, and the gap is only 1 to 2 mm, and there is no place to cut. White as ice and snow, resembling a bird's nest, food does not need a blade, a tear can be entered. Mix with soy sauce and drip a few drops of sesame oil, which is crispy and flavorful.
09 Wenzhou roast goose
Unlike other places, Wenzhou roast goose pursues a unique sweet fragrance. Compared with the fat of The Roast Goose in Guangdong, the Wenzhou Roast Goose is really relatively light. The skin of the roast goose is roasted until the fat separates, leaving only a thin layer of crispy flavor, half of the subcutaneous fat is mixed with the juice and discarded, and half of the goose penetrates more smoothly and tenderly. The marinated sauce is not at all noisy, and it tastes like a mouthful of goose meat.
10 Wenzhou brine flavor
The use of spices to increase fragrance, remove fishiness, detoxify, detoxify, and drive away cold has long been recorded in the history of China's diet. The history of Wenzhou's brine flavor also has a long history, brine chicken, brine quail, brine liver, marinated pork offal, field chicken, spiced dried tofu, marinated gluten, marinated meat, marinated tripe, spiced beef and so on have always been wenzhou people's table gourmet cuisine.
Ou cuisine top ten famous snacks
01 Wenzhou wontons
Compared with the wonton brothers all over the country, the characteristics of Wenzhou wontons are: the skin is as thin as paper, and a little gap should be left when wrapping, so that after cooking, one by one inflated and opened like a small balloon. The ravioli is filled with fresh pork shank meat, accompanied by seaweed, squeezed vegetables, egg shreds, freshly made hot meat, shiitake mushrooms, pork floss, local fresh spring onions and spinach, and soaked shrimp rice, the soup is fresh and smooth.
02 Wenzhou fish balls
Wenzhou fish balls are wenzhou's local snacks, which are different from fish balls everywhere, with irregular strips, translucent jade white, and fresh fish as the main ingredient. Authentic Wenzhou fish balls have three major characteristics: sufficient material, toughness, and fresh taste. Fish balls are made of fresh bass meat, picked out the fish bones, cut into thin strips, scraped with a knife into fish velvet, soaked with wine, salt and MONOSG for a while, add white starch and mix with ginger and shallots to mix evenly, knead by hand until the fish is fully elastic.
03 Pork dirty powder
Wenzhou pork dirty powder is one of the few local delicacies that can also be used for dinner, snacks and supper. It is mainly made of pork intestines, duck blood, dried powder and other ingredients. The tenderness of the pork intestines, the deliciousness of the soup, the smoothness of the pig's blood, and the flexibility of the powder attract wave after wave of diners.
04 Wenzhou glutinous rice
"Wenzhou sticky rice", commonly known as cooking rice, is the most familiar breakfast for Wenzhou people. Wenzhou glutinous rice is mainly composed of glutinous rice, shiitake mushroom minced meat soup, and finely chopped fritters. In the early morning, when the sky is light, the stall owners begin to steam glutinous rice, boil broth, fry fritters, and cook soy milk. Rushing to school, the office worker who is in a hurry brings a bowl of takeaway and starts a busy day.
05 Ginger wine noodles
Wenzhou vegetarian noodles are as fine as silk, soaked in soup with rice wine, dried shrimp, shiitake mushrooms, shredded meat, spinach, covered with a golden omelette, this is the most Characteristics of Wenzhou vegetarian noodle soup.
06 Ginger silk cat ears
Sweet potato flour and sweet potatoes as the main ingredients, peanuts, sesame seeds, brown sugar, ginger shreds as accessories, is the longest history of Dongtou special snacks. Dongtou has many hillsides and produces sweet potatoes; the climate is humid and wind and cold are frequent. This sweet tooth, made with local products, is tailored to the local physique. When cooked, the outer skin is slightly tough, the filling is crisp, and the clear soup is sweet, and the three complement each other, both chewy and aftertaste. Especially fishermen, after returning from the wind and waves, eat a bowl of hot, fragrant, sweet cat ears, and warm their hearts.
07 Qingjiang three fresh noodles
Qingjiang three fresh noodles focus on taste, so from the selection of ingredients to processing are very exquisite, the ginger minced and egg mixed with hot oil and stir-fried in the pot, and then the jumping fish, lean meat, oysters, etc. into the pot to fry and add water to boil the soup, and finally add ginger eggs and dried flour or noodles and fresh vegetable leaves and green onions.
08 Tengjiao five-spice dried
Tengjiao five-spice dried handicraft has a century-old heritage history, from soaking beans, grinding beans, boiling beans, filtering, forming, squeezing, hand pressing, handbaging, to the final seasoning, a total of more than a dozen processes. Among them, forming and seasoning are the most critical. After more than 3 hours of production, a pot of five-spice dried spices with color, aroma and taste is baked. Tengjiao five-spice dried sauce purple, fragrant but not greasy taste fragrant, tough, chewing head, and immediately after breaking the re-docking can be glued, its fragrance is like natural, just right, refreshing.
09 Wenzhou fried powder dried
Wenzhou people's dried powder is what is called rice noodles in other parts of the country. However, there are many kinds of dried Wenzhou powder, there are coarse and fine points, coarse powder is generally used to make pig dirty powder, and medium fine powder, most of them will be fried. Wenzhou fried powder is also divided into many genres, the traditional fried powder in the city, generally medium coarse powder, with mung bean sprouts and onion lean meat, lard fried. In the Binh Duong area, it is fine powder, accompanied by cabbage eggs and lean meat. The stir-frying method in the Yueqing area requires the addition of various seafood. Therefore, when eating fried powder in Wenzhou, you will eat many styles and taste different.
10 Wenzhou jelly
Jelly is a snack specialized in Wenzhou. Mostly yellow fish glue or catfish glue as raw materials, add water to boil into a thin slurry, and naturally cool to form a "jelly". Cut into small pieces or strips, add soy sauce, rice vinegar, sesame oil, MONOS and stir to eat, the appearance is crystal clear, the taste is cool.
Ou cuisine top ten famous points
01 Yongxing Nine Layer Cake
Nine-layer cake, also known as nine-fold cake, mille-feuille cake, Zhongyuan cake, etc., takes a long and long time, step by step. It is one of the traditional specialty pastry snacks in the coastal area of Cangnan Province. The ancient book cloud, the number of heavens and the earth, began from one to the end. Think of nine is the highest number, nine nine to one, one is the maximum number also means more, nine layer cake name means multi-layer cake, multiple cake, so folk called nine layer cake real nine layers or eleven layers, should be long and eternal meaning.
02 Lard cake
Wenzhou lard cake, also known as fat oil cake, has been famous as early as the Qing Dynasty, and the Yuan he Wei Ting Zhi calls it "Wuzhong Jiazhi". Wenzhou lard cake is a thin glutinous rice ball made of rice and sugar, fried in lard until the skin is slightly crisp, sprinkled with some white sugar when eating, and then wrapped in rice dumpling leaves, the entrance is oily but not greasy. Lard cake is simple and simple, and has been loved by generations of Wenzhou people.
03 Lantern Cake
Lantern cake is a traditional feature of Wenzhou, Zhejiang, one of the top ten famous snacks in Wenzhou, belongs to fried food, has a long history, dating back to the end of the Yuan and the beginning of the Ming Dynasty. It is generally made by grinding rice and soybeans into a thick paste, adding flour, wrapping shredded radish as a filling, and frying.
04 Pewps
Golden flour dumplings, also known as mountain flour dumplings, are special snacks in the Nanxi River area of Yongjia, Zhejiang. The dumplings are cooked and peeled, and the mountain flour (sweet potato flour) is mixed and kneaded evenly. Filled with dishes, minced meat, winter shoots, tofu, etc., wrapped in a triangle (or half-moon shape), steamed and stored, and then cooked hot and seasoned when eating, it is a winter solstice, Spring Festival or usual hospitality food.
05 Muffins
Muffin cake is a souvenir given to relatives by folk people throughout Wenzhou such as engagement, marriage, housewarming and other happy events, and is a famous Chinese snack. Wenzhou muffin cake is also the most famous for the urban small south gate dwarf muffin cake, using pure glutinous rice, ground into a fine powder by water, mixed with diced pork with pork rump tip fat, osmanthus flowers and sugar, and then cooked and cut into pieces. The muffins are sweet and soft when they are hot, and more resilient and fragrant when they are slightly cooler.
06 Ma Qiao
Ma Qiao, formerly known as Qiao Food, originates from the custom of "begging" to Vega star in the first seven months of the lunar calendar. Ma Qiao is made of high-quality flour, sucrose, lard, salt, soda and other raw materials, which are made into a tongue shape, sprinkled with sesame seeds, and baked. In Wenzhou, there has always been a tradition of Tanabata to send smart food, crispy and crispy tongue-shaped cake with sesame seeds, as a traditional food of Tanabata, which is the memory of the taste buds of generations.
07 Bridge pier mooncake
Qiaodun Mooncake is a traditional snack in the Cangnan region of Wenzhou, Zhejiang, named after the town of Qiaodun in Cangnan County, where it is produced. This kind of cake is as big as a plate of mooncakes, which has the beautiful meaning of reunion, and is also the standard mooncake for Wenzhou people during the Mid-Autumn Festival! Its method is also a local must, the material selection is quite elaborate, the process is relatively complex, the main raw materials are: fine flour, peanuts, sesame seeds, cinnamon balls, sugar, vegetable oil, spinal meat, melon seeds, winter melon sugar, red melon, green onions, preserved fruits and other high-quality raw materials exquisite local characteristics of the mooncake.
08 Yongjia wheat cake
Yongjia wheat cake was originally from Yongjia Shatou. Shatou has always been a port where ships stop for passengers to stop and wait for the tide. The wheat cake here has a unique flavor. Travelers often prepare dry food. The ingredients for a wheat cake are: half a pound of wheat flour, an egg, and a tablespoon of vegetable oil. Stir thoroughly to form a concave shape, embedded with pickles, fresh meat, krill, MSG. Once wrapped, pounded with a mallet into a flat round, fried in flat-bottomed iron until white on both sides, then transferred to the oven and baked. The food is crunchy and fragrant, which is a delicacy.
09 Ryan Double Cooking Cake
Double cooking cake is a specialty of Ryan. The characteristics of double cooking cake are: thin, soft, tough, fragrant and sweet. It is sieved with glutinous rice flour and white sugar or brown sugar, sprinkled with osmanthus flowers, shaped and cut into pieces, and cooked twice. Pinch a piece of double cooking cake, the entrance, the delicate softness of the glutinous rice with the sweet taste of white sugar, dissolve in the mouth, a piece is definitely not addictive.
10 Japonica rice japonica
Ou cuisine top ten fashion dishes
01 Durian chicken
02 Fish balls fish head stew
03 Yellow croaker over an open flame
04 Steamed river crab with kimchi
05 Handmade noodles with wild mud and garlic roasted
06 Cylindrical jellyfish blood
07 Sake lees bamboo shoots
08 Glutinous rice yam
09 Ginger hop clams
10 Frankincense butterfly bones