Wenzhou, no severe cold in winter, no severe heat in summer, warm in all seasons, pleasant climate, and is a famous cultural city with a history of more than 2,000 years. The unique geographical location has also created Wenzhou's natural scenery and rich fishery resources.
When night falls, what kind of vitality will be presented when the quaint and long-standing Dongou culture collides with the neon night of red wine and green lights?
Coming to Wenzhou, I have to say that the special sign here - seafood, the first stop is Wenzhou's very popular seafood stalls at night, to eat here first of all through the competition in front of the ordering table.
Eating seafood in Wenzhou, pay attention to a "fresh" word, all kinds of seafood produced in the East China Sea are caught in the water, and they are transported to various restaurants at the first time. On the sea star, you can see a variety of seafood and aquatic products neatly arranged on the ice cubes, a wide variety of types, fresh and tender meat.
Food lover Xiaomi: This is seasonal, that is, the kind of small yellow fish, and there is the river crab, after the fishing ban period, the river crab will be listed in large quantities, very fat.
Because the ingredients are fresh and the price is affordable, seafood stalls are also the most frequented late-night canteens in Wenzhou. Just after six o'clock in the evening, all kinds of diners have gathered here. On the table, a variety of dishes are dazzling, and countless Wenzhou famous dishes are dazzling.
Food lover Xiaomi said that in Wenzhou, many special dishes are related to a locally produced ingredient - catfish. Grilled bass gum with fish head is a very representative dish.
Food lovers Xiaomi: Bass is a very unique presence on the table of Wenzhou people, and there is catfish glue in it, which is supplemented, like pregnant women supplementing the body, patients come back to raise their bodies after giving birth, and they will choose to use bass to make a variety of dishes.
Looking for "fresh" in Wenzhou, in addition to eating fish, of course, crabs are indispensable. River crab raw, river crab roast snail, the ingredients of both dishes are river crab, but one cold and one hot, naturally two wonderful experiences. The cooking skills satisfy the taste buds of diners, but the popularity of Wenzhou seafood stalls is due to fresh ingredients, and it is said that if you want to find a first-hand source of seafood, you need to go to the cave outside the mouth of the Oujiang River.
The Dongtou Islands are scattered on the continental shelf of the East China Sea, about 53 kilometers northwest of Wenzhou City, consisting of 103 islands and 259 islands and reefs, where the seafood is abundant and the scenery is beautiful, and it is known as the "Pearl of the East China Sea". In Dongtou, the freshest taste still has to go directly to the sea to find, but because the typhoon is coming, we can only find the delicious fish steak in the coastal water.
Homestay operator Yang Senquan: Because today the typhoon came, so we came to the fish steak, although this is a fish steak, but because the sea is very deep, there are yellow fish, black seabream, baogong fish in the cage, there are a lot of fish.
The small black snapper will take two years of growth before it can be traded as a commercial fish. The high-quality water environment of the East China Sea and the long breeding cycle have created these delicious ingredients, and the countless delicacies on the Wenzhou table are all out of this!
In Wenzhou, people eat fish to eat fresh, Yang Senquan said, in addition to fish, shrimp, crabs, Dongtou has a lot of shellfish seafood, is also indispensable on the table.
Riding the waves, Yang Senquan took us to an island reef where all kinds of conchs grew on the reef, but these conch shellfish were not easy to pick up.
Although all kinds of conch and shellfish grow in hidden stone crevices and puddles, it is difficult to fall for the Dongtou people who grew up on the seashore, and in less than an hour, Yang Senquan's small basket has a lot of harvest.
Fresh ingredients are also very easy to make, and steamed yellow croaker can retain the original taste of the delicious fish. Cut a knife on the fish, sprinkle with green onions, slices of ginger and a little condiment, and cover the steamer basket. Half an hour later, the fresh steamed yellow croaker is ready.
The method of conch is not complicated, pour the green onion, ginger, pepper and garlic into the hot oil and stir-fry, add the conch and fry for a minute, then pour in the sauce, and when the soup is finished, you can get out of the pot! A variety of seafood can be said to be a business card of Wenzhou, and the early taste of Wenzhou seafood is far from over.
Three-silk knocking fish is a well-known traditional dish in Wenzhou, and because of its simplicity, almost everyone can make it. Slice the fish and spread it on a starchy chopping board to make the fish full of starch. Use a mallet to slowly beat the fish into thin fillets and cook them in boiling water. When cooking, seasonings and ingredients are added, and finally chicken shredded, shredded ham, shredded mushrooms and cooked vegetable hearts are placed, and this three-silk knocked fish is completed, in Wenzhou, in addition to swimming in the water, there must also be running on the ground.
This Wenzhou duck tongue and Wenzhou sauce beef are also always calling for the familiar taste of Wenzhou people. Fat and lean beef sauce, with a little stubbornness that does not want to be chewed easily. The red-through duck tongue not only sells well, but also tastes good. However, if you want to explore the delicacies of Wenzhou in depth, these are far from enough. I have heard that some maverick ingredients grow on trees or are tied in soil. To discover their secrets, embark on a whole new journey.
Yandang Mountain, located on the coast of the northeast of Wenzhou City, has a beautiful landscape and is known as "a famous mountain on the sea, a unique victory in the world". What delicious ingredients are there here? Liu Yongjie, the heir of Ou cuisine in Yueqing, Zhejiang, has been engaged in cooking for more than 40 years, and today he is looking for some special ingredients from the mountains and wilderness to make dishes.
This wild vegetable is called rich vegetable, which can be mixed cold, fried or made into soup, and is said to have the effect of clearing heat and detoxification. However, picking rich vegetables is not the ultimate goal of the trip, Liu Yongjie said, and there is another ingredient that is more well-known in the local area.
This plant, called Dendrobium officinale, is an herb with high nutritional and medicinal value. It can be used to make tea, squeeze juice to drink, or add some when cooking porridge or soup, which can add unique flavor.
Liu Yongjie often entertains guests with these locally produced special ingredients, and this dish of dendrobium duck is one of them. Fresh and high-quality ingredients are simple but not simple, the whole duck is cleaned, cut into pieces, poured into clean water to remove the fish, and then put into the soup pot with ginger slices and dendrobium, and patiently wait for four hours to get out of the pot.
Liu Yongjie, the inheritor of Ou cuisine: The white in the pot is salt, the salt is heated, and then the heat is transmitted to the small pot, and the soup in this way is stewed out of a particularly fragrant and original taste.
The recipe for this rich dish is even simpler, the ingredients can be placed on a plate after boiling water, sprinkled with shrimp rice loved by the locals, and a small pile of dried powder and dendrobium duck is placed next to it.
The white and flawless brown sugar mochi is tightly clustered together, and it seems to be more endearing.
Native jumping fish lie on the engraved paper, and intangible cultural heritage and delicious ingredients are magically blended on the table.
Wenzhou has the reputation of "the hometown of hundreds of workers", and there are countless experts and masters engaged in the craft industry in Wenzhou.
Wenzhou's clay sculptures, called "Ou Sculpture", have obvious regional characteristics when they look at the name, and it is also another stop for us to explore "Ou culture".
Qinghong is the inheritor of ou plastic intangible cultural heritage. She told us that Ou Sculpture is simply painting with mud, and using tung oil and stone to make raw materials. Every shape, every texture, is shaped by hand little by little.
Ou plastic intangible cultural heritage inheritor Qinghong: Ou plastic according to research, probably during the Han Dynasty, from the lacquerware, tomb ware of this piece of the system extended out, it is developed from the pile paint door, the pile paint door is our soil, can also be called paint mud, because there are elements of lacquer in it, the reason why it can not be bad for a thousand years, is because there is tung oil inside.
Now Qinghong works as a tutor for the "Ou Plastic Society" in a middle school in Wenzhou, cultivating students' interests and hobbies through exchange practice in the classroom.
Ou sculpture intangible cultural inheritor Qinghong: Ou sculpture in China has thousands of years of cultural history, but by the time of the Qing Dynasty, here has been a long time of fault, and later because of the collapse of the White Line Pagoda, we have a local scholar, through the Provincial Cultural Relics Bureau to wenzhou, excavate our antiquities, and then dig out the relics from the tower and the like, there are Ou sculptures on it, from then on, our Ou sculptures are revitalized and this life gate is continued again.
Culture carries the emotions in the hearts of creators, and every Wenzhou person's love for their hometown is self-evident. The theme of the pavilions created in today's classroom comes from this flow through the Oujiang River in Wenzhou. Many Wenzhou people affectionately refer to the Oujiang River as the "Mother River of Wenzhou", and the pavilions on both sides of the river record the history of Wenzhou.
Cultural Guide Wu Yonglong: The Oujiang River originates at the junction of Zhejiang and Fujian, and its length is 388 kilometers, and in our vernacular, it is the 800-mile Oujiang River, which is the mother river that feeds these ancestors of the Oujiang River.
Take advantage of the hazy night and take a night cruise on the Ou River. The light show on the north bank of the Oujiang River is themed "Playing the Legend of Wenzhou, Enjoying the Landscape of Ouyue", and in the midst of the overflowing lights, it tells the traceability and development of Wenzhou.
Broadcast notice On August 29, 19:28 CCTV financial channel cctv2 "Consumer Proposition" broadcast "2019 China Night Market Full Raiders: Millennium Ou Flavor in Wenzhou", replayed at 16:29 the next day, so stay tuned!