That one opened next to the Kindergarten in Jiande Genglou, where I went from snacks to big scone stalls
Can't say it's the best scone in Jiande
But it must be the childhood memories of many nearby Jiande people
It was the time when I used to come to Jiande's grandmother's house to play during the summer vacation
Grandma would bring us snacks every time she went to the building to buy vegetables
The stall has no name Just look for the grandparents
Compared to the Jinyun baked cake eaten in Hangzhou
I prefer the crunchy texture of this scone
Plus sweet prunes set in the crust
The filling is wrapped in the aroma of lard satisfied in one bite
If the taste is heavier, you can also choose a smaller scallion cake
The filling is shallots and minced pork Seasoning defaults to spicy
Freshly baked shallot cakes tend to spill orange-red chili oil
Flaunting its arrogance
I don't know from what year they started
But at my age there is also a history of nearly 30 years
It is not as famous as the Jiande tofu bun that is now blooming everywhere in Hangzhou
But it will always be a solace for me to wake up early or have a full stomach in the afternoon when I come home...
The only thing that can defeat the Wenzhou blood clam is the Wenzhou blood clam
It is said that 8 out of 10 out-of-town friends are afraid to eat
Boil the water for a few seconds and eat it with a tender taste
Also fond of polarization is the river crab
Raw crab with ginger, soy sauce, vinegar and other raw pickles, sweet and creamy I really love!
Speaking of Wenzhou lean meatballs, glutinous rice and fried powder must not be less
In addition to these late-night pig dirty powder
The roadside grandparents rode the ravioli cart and knocked on the drawer of the wonton
Dawang Lantern Cake, Lard Cake, and Salty and Sweet Tofu Brain are also worth a try!
Pork dirty powder 丨 salty sweet tofu brain
丨 Sticky rice
丨 Lean meatballs
There is also the almond rot of Wenzhou Maimai (child's) childhood memories
The same is the fried skewer in Wenzhou called "bubble"
Rice noodles served in enamel cups
The fire has been on the Nine Mountains Rice Ball of "Breakfast China" for decades
Yongjia's wheat cake, hand-beaten fish balls, nine-layer cake, dwarf muffin... It is also a super famous Wenzhou snack
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Lantern cake 丨 rice noodles
There are also Wenzhou yellow beef and Wenzhou duck tongue that are common on the table
And the crispy lard residue from childhood memories
Adults will put the leftover lard in a covered enamel bowl to make a lard bibimbap is really amazing!
Apricot tofu 丨 yellow beef
You have to ask Linhai people which local restaurant is the most recommended
Nine times out of ten it is about the White Tower Bridge Hotel
A state-run restaurant that has been open on Ziyang Street for decades
When it comes to the meal, all the diners who come to eat are for that authentic taste of the sea
In my mind, these four dishes are the most memorable
Egg white sheep's tail is the treasure of the Baita Bridge Hotel
Come here to eat, and this is indispensable at every table
Freshly fried egg white sheep's tail
Sprinkle with sparkling white sugar and take a bite that is fluffy and soft
Mixed with bean paste, soft and delicate, it is permeated with the fragrance of pork plate oil and osmanthus flowers
A plate of seemingly unremarkable stir-fried meat slices is the signature dish of the restaurant
The slices of meat that have been slightly tickled are smooth and tender and crispy
With a salty and moderate soup, it is not a problem to dry a large bowl of rice
His sweet and sour pork ribs are sour
The big, crispy ribs are basically meat
Hung full of sweet and sour sauce very appetizing
This large bowl of osmanthus wine stuffed tangyuan is served
It is bound to brew this whole year sweetly
Light wine aroma The hearty sesame dumplings are soft and mellow
Duck blood fan shop in small towns
From the roadside stalls at the beginning to the current storefront
I remember it has been open for nearly 20 years
The soup base is always the same
It tastes pretty much the same as eating it a few times in Nanjing, and it feels very authentic
Preparation is very simple Normal must put fans
Duck intestines, duck liver and duck blood and oil blisters of essence
Eat all three meals in the morning, middle and evening
Duck miscellaneous uses the traditional way of making Jinling brine duck
You can also order your own pot and duck gizzard into it
Be sure to try it every time you go home
Every year when I go home, there are always relatives and friends who choose to exchange chicken feathers for sugar to invite guests to dinner
Meals must be fried vermicelli Jinhua two-headed wu and fried lichen
There is nothing special about the fried fans who want me to elaborate
But this taste is something you can't find anywhere else
The fans are very delicate
Jinhua's two-headed black is the head and ass black
White body of the "Chinese panda pig"
This pig tastes good, Jinhua ham is marinated with it
Simply stir-fry a piece of steamed bun with a piece of meat
That tender oh that incense
I have only eaten fried lichens in Yiwu
(I don't know if it's because I'm shallow)
This thing was grown in a very dirty and dirty place by my mother
It was quite cumbersome to deal with
Academic points are complexes consisting of a mixture of algae and fungi
Simply add a little onion and garlic to spice up
What you eat is the umami taste of nature
Zhikai restaurant in my impression
Good taste The owner has a bad temper
There will be a lot of friends from out of town who will come to rub it
丨Tuyuan Zhi open restaurant public reviews
His house offal is a must!
Braised pork blood Stir-fried pork belly
You can eat three bowls of rice at any time
In addition to the dishes, the boss's words are often on the lips
"If I don't burn it for you, I won't burn it"
It's really full of confidence
Unfortunately, I ran twice without opening the door
I'm afraid I'll have to wait another year to eat that fried tender pork liver
But no matter how good the taste of the good shop
It is not enough to make dumplings made of fillings mixed with the dough skin rolled by my mother
And Dad rarely cooked a plate of bright red shrimp
As soon as you smell that smell, you know you're home...
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Editor: Koko
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