@Wenzhou Family
And when it comes to Wenzhou, which is known to the people of the world, most people can only think of - Wenzhou people.
Wenzhou people will make money, there is no doubt. But that's just one side of Wenzhou.
@周sir
In addition to our traditional impression of "will make money", Wenzhou has an amazing number of titles:
The shoe capital of China, one of the birthplaces of Chinese celadon, the cradle of Chinese mathematicians, the hometown of Chinese southern opera...
After all, Aqiu is a foodie attribute, but he pays special attention to Wenzhou's food. Summed up a sigh: "Wenzhou, it's really amazing. ”
@Breakfast China/Wenzhou Metropolis Daily
It has been more than a thousand years since Emperor Gaozong of Tang founded Wenzhou. Wenzhou people's thousands of years of research on food have made the food here already self-contained.
"Breakfast China" came here to shoot, even Chen Xiaoqing praised: "Every meal has surprises".
@老刘的独家分享
Wenzhou's reputation for lean meatballs, duck tongue, and lard dregs is well-known;
But Wenzhou's food is much more than that.
The steaming pyrotechnic food is their hidden skill.
@Breakfast China》
Early in the morning, bowls of steaming sticky rice and pork flour are enough to start the day.
After lunch, walk the streets in search of authentic snacks: fried dried noodles, lantern cakes, dwarf muffins, sand dumplings, lard cakes, fish cakes...
It can be called Wenzhou afternoon tea.
In the evening, the supper brigade is launched, and a variety of fish cakes, fish balls, and blue crabs end the day.
@乐清文旅体资讯 Xu Xiaohui/Photo
It also corresponds to the saying: "You may not be able to get rich when you come to Wenzhou, but you will definitely be able to get fat." ”
So today, Ah Qiu will take you to a plate of those authentic snacks in Wenzhou, without saying much, start.
Wenzhou people with their own glutinous chirping attributes
"Skylight" must be opened by glutinous rice
@Breakfast China》
Ah Qiu feels that Wenzhou people's description of three meals a day is the most life-like one.
In Wenzhou dialect, breakfast is called "daylight", lunch is called "daylight", and dinner is called "dusk"
。
(It's really warm with "ten levels of encryption".) ）
/Sticky rice/
@图虫创意
And in the glutinous rice rivers and lakes for breakfast, sticky rice is the happy worship of Wenzhou people.
Sticky rice is the earliest "debut" food in Wenzhou breakfast.
Although there are stalls selling sticky rice in the small streets and alleys of Zhejiang, only Wenzhou people use sticky rice as the first meal of the day.
@图虫创意
Wenzhou dialect calls sticky rice "cooking rice", which sounds a little warm from the old days.
Sticky rice, glutinous rice must be delicious enough. Soak the glutinous rice in advance, drain the water, put it in the steamer and cook it over high heat. In this way, the cooked rice is fragrant and hard enough, the grains are distinct, and the taste is good.
@吃喝玩乐IN温州
In Wenzhou, sticky rice is divided into two flavors: salty and sweet.
The salty ones are watered with cheek cheeks, and the side dishes are sprinkled in the bowl, such as crispy meat floss, refreshing squeezed vegetable crumbs...
Then add the chopped fritters of the soul double bubble fritters, and finally a bowl of sweet soy milk, salty and sweet matching, yyds!
@Breakfast China》
After the salty sticky rice, let's talk about the sweetness. Based with lard, the glutinous rice is covered with sesame seeds and sprinkled with a little osmanthus flowers. It tastes soft and glutinous, and the aroma of osmanthus lingers in the mouth, as if you are in the south of Jiangnan in late autumn.
At this time, Wenzhou people will order their favorite salty soy milk, echoing the sweet glutinous rice.
(Of course, the sweetness and saltiness of rice and soy milk are based on the taste of diners.) ）
Three Sisters Cooking: No. 88, Fuxue Lane, No. 2 Gulou Street
Hanzhong Cooking: No. 134, Cangtan Building, Feixia South Road, No. 471 Jiefang Street
/Fried dried flour/
@ICOYO
In addition to sticky rice, another thing that Ah Qiu loves is - fried dried noodles. Fried dried noodles, in Wenzhou can control the two roles of breakfast and supper.
It is used as a dried powder for breakfast, often boiled in water. The soup is clear and fragrant, and you can add some seafood such as yellow fish, oysters, and dried shrimp to the point of "fresh eyebrows" early in the morning.
But as a late-night snack, fried dried noodles are even more amazing.
Stir-fry in a large pot, shred the side dishes, and beat an egg into it.
Under the fierce fire, the ingredients are fully integrated, the mouth is full of burnt aroma, and the more you eat, the more you can't stop.
Cangqiao fried dried noodles: 102-2, Building 4, BaiRong Building, Fuqian Street, Lucheng District, Wenzhou City
Beef King Qiaoertou Sister Store: No. 518-520, Nanpu Road
/Pork Dirty Powder/
@可可classic
If you want to eat niche, pork dirty powder is a representative of Wenzhou's characteristics.
The best pork dirty flour must be made with fresh rice flour, and it is very fresh when bought on the same day.
The main ingredient in the powder is fat sausage, and with a few pieces of fresh pig blood (duck blood is also used), sprinkled with green onion, the aroma is rich and compelling.
To determine whether a bowl of pork flour is delicious, the most important thing is the soup base.
Most of the Wenzhou noodle shops use pork bones to boil thick soup, the soup is clear and oily, and then put some bean paste to enhance the taste.
The tender soup base, the soft glutinous fat sausage, and the smoothness of rice noodles, this bowl of pork dirty powder is always the lingering nostalgia of Wenzhou people.
/rice noodles/
@浙里温州
If you think that the taste of the powder just introduced is too heavy, it doesn't matter, Wenzhou rice noodles will definitely not step on the thunder.
The authentic "clear soup" fresh noodles, steamed from rice flour slurry, have a smoother texture than the usual noodles.
Add a large row, pile up minced meat, the ingredients are simple, and you can eat the umami of the food itself, and a bowl in the morning is perfect.
Walk the streets in search of authentic snacks
Feel the huge "cake" class rivers and lakes
When you come to Wenzhou, you can't do without walking through the streets and alleys to experience a variety of snacks.
Ah Qiu walked around for an afternoon and summed up two points -
There are two kinds of Wenzhou snacks, one is unique to the local area, such as lantern cakes, lean meatballs, etc., muffin cakes...
The other group is inclusive of national cuisine, such as duck tongue, lard residue...
(After all, he is a Wenzhou native, and he solves his gluttony while not forgetting to get rich.) ）
/Lantern cake/
@一拳打穿地球
The street food that Ah Qiu loves the most is undoubtedly the lantern cake on the streets of Wenzhou.
Just looking at the appearance, it is not much different from the oil pier, but the flavor is even higher.
@吃喝玩乐IN温州
It's just a simple raw material: batter, soybean flour, flour, slurry, but after the boss's hand made into the skin, wrapped in shredded radish, minced meat and eggs, and then fried in oil, it is completely delicious.
When bitten hot, the skin is fragrant and crispy, and the inside is full of minced meat;
With the sweet and juicy shredded radish, it is so satisfying.
/Tangyuan /
@温州美食
Pingsha tangyuan can be said to be the favorite of the people who eat sweet stars, and it is also one of the classic eating methods of Wenzhou people's three styles of tangyuan. (The other two are hemp core and fresh meat).
Tangyuan is an upgraded version of the hemp core eating method, the boiled rice balls are drained, rolled into the soybean flour, three times and two times out of the plate, bite into the hemp core into the mouth.
Because of the existence of soybean flour, the rice balls will not be so greasy, and Ah Qiu eats five in one go.
/Lard Cake/
Wenzhou lard cake, also known as fat oil cake. Don't look at its unpretentious name, but it was famous as early as the Qing Dynasty, and the "Yuan and Weiting Zhi" also called it "Wuzhong Jia System".
It is a thin glutinous rice ball made from glutinous rice and sugar, fried in lard until the skin is slightly crispy, sprinkled with some white sugar, and then wrapped in rice dumpling leaves.
After frying, the surface becomes crispy, mixed with oil aroma and the inside is sticky and sweet, soft enough to be brushed!
Looking at the mouth is oily but not greasy, it is very addictive.
@holakakakka
But now the traditional method is becoming less and less, and many small shops just fry it in lard and then sprinkle a layer of powdered sugar, without fat in between. But each has its own good, it depends on personal taste.
Flat-headed lamp cake: No. 2 Gulou Street
Dawang Lantern Cake: 471 Jiefang Street
Dwarf muffins
@yuyatyiup
Dwarf muffin, Ah Qiu is not allowed to you not know.
Glutinous rice flour, diced pork rump, fine osmanthus flowers, white sugar/brown sugar, and cooked. It looks solid, and the feeling of satiety is also super strong, and you can eat it by buying a small portion. (Among the two flavors of brown sugar and white sugar, Ah Qiu recommends brown sugar.) ）
@靜美葉
The mouth is soft but chewy, the fat and fat penetrate, the aroma of rice, meat and osmanthus blends, and the more you eat, the more you can't stop.
I tried the common flavors, and also released the new Internet celebrity meat pine salted egg yolk flavor, but Aqiu is still a classic taste, after all, it is a local feature.
Address: Xiaonanmen Yushi Li No. 261
/Double Cooking Cake/
Here is also a common Wenzhou pastry: "double cooking cake", also known as white sugar double cooking cake.
It looks average, but it tastes really good. The most famous of these is Li Datong of Ryan. Glutinous rice flour with white sugar, cooked twice. The mouth is fine, soft, tough, fragrant and sweet, and it is worth trying.
(According to media reports, Li Datong's double-cooking cake is made by stir-frying glutinous rice with iron sand.) Let the rice fragrance burst out in full and at the same time become tough and chewy. ）
/Lean meatballs/
@ICOYO
Wenzhou's lean meatballs are also Wenzhou's old base snack.
Wenzhou lean meat soup, similar to Fujian's "Fuding meat slices", the ingredients are very solid, which is very suitable for afternoon meals.
The method is not complicated, just mix the lean meat and starch, put the spoon into boiling water, and then add seaweed, shrimp skin, green onion, coriander, etc. The mouth is full of fresh fragrance and makes people linger.
/lard residue/
@图虫创意
Lard residue, the representative of Wenzhou people's unlimited creativity in food.
The fat tissue in pork is boiled and refined to produce lard, and the golden solid is precipitated in the oil pan, which is lard residue.
Golden yellow pieces, oily but not greasy, fragrant and brittle, and the teeth melt into slag when touched. Only emotion remained: "Wenzhou people! Will eat. ”
/Ducktongue/
@我是小虎呀
Ah Qiu said it before: a duck tongue
, can make Wenzhou people pause the pace of making money.
Whether it is a vegetable market on the street or a restaurant suitable for banquets, there is a place for duck tongue.
Braised first and then grilled, it is more fresh, more chewy to eat, and full of sauce.
@图虫创意
Those who can eat know that the marinated duck tongue has a wonderful three-part taste.
The front section is plump and fat, which can be called a mouthful of bursting juice. In the middle, you can eat the combination of cartilage and meat, smooth and strong, and the taste is super good.
The last paragraph is Ah Qiu's favorite, removing the rest of the lean meat, fresh and fragrant, taste level, all to a higher level.
Authentic seafood flavor
Carnival of coastal people
At night, a thick wok gas rises in the night of Wenzhou City, which is the breath of the ocean.
/Knock fish soup/
@《Taste of the City·Wenzhou》
At night, a thick wok gas rises in the night of Wenzhou City, which is the breath of the ocean.
Knocking fish soup can be called the difficult fish eating skills of Wenzhou people. The so-called "knocking" means that the fish meat undergoes dozens of repeated beatings to become firm and firm.
@吃喝玩乐IN温州
Generally speaking, it is most common to use fish to make fish soup, but using small yellow croaker from the East China Sea as a material can make the umami taste more sublimated.
Pinch the head and tail of the fish, leave only the flesh part, mix with starch and beat into fillets, and finally put it in the water and blanch it.
@《Taste of the City·Wenzhou》
The finished product is served with fresh fragrance, the fish is smooth and smooth, and the stomach is extremely comfortable.
(In addition to knocking fish soup, shrimp can also be knocked, and the preparation method is similar.) ）
/Fish Cake/
@破碎的蛋蛋
Using fresh seawater fish as raw materials, kneading into fish puree, the taste is very smooth and tender.
It is recommended to eat it directly dipped in soy sauce and vinegar, or stir-fried and fried powder to make soup, and fresh eyebrows in one bite.
/River Crab/
Now the grand debut is Wenzhou's unique "river crab". River crabs are born with pike crabs, and the river water is half salty and half light in the Ou River, so it is called "river crab".
Wenzhou people used to unload eight pieces of crabs and then soak them in white wine. Then season with rice wine, vinegar, sugar, etc.
The mouth is sour, sweet, fresh and salty, and the crab meat is even more tender, eat it once and think about a year.
Shuanglian Bridge Fish Round Shop
@温州都市报 - Most Wenzhou
If you want to try Yuyuan, then Shuanglian Bridge Yuyuan, you must try it.
For more than 30 years, he has only sold three things: fish ball soup, fish ball noodles, and dried fish ball powder.
@温州都市报 - Most Wenzhou
The fish balls are handmade every day. Wash 4~6 kg of large anchovy, remove the fish bones and cut into strips, marinate and add sweet potato flour, and keep pressing until the fish meal is completely integrated.
@温州都市报 - Most Wenzhou
The clear soup is also exquisite, and the lady boils the lard herself.
Can't wait to take a bite, it is a mouthful of fresh fragrance, it is recommended to add more, rice vinegar or chili, the layers are richer.
Address: Cathay Building, 121 Xiaonan Road