What are the delicious features of Pingyang?

Nanji Pseudosciaena crocea is a specialty of nanji island, Pingyang County, Wenzhou City, Zhejiang Province. Pingyang nanji island Pseudosciaena crocea has compact and delicious meat and excellent taste, which is far superior to the traditional Pseudosciaena crocea cultured in shallow water near the shore. Pseudosciaena crocea is a favorite food of Wenzhou citizens, and it can also be said to be a symbol of Pingyang catering culture. On holidays, guests and friends are entertained, and there is no banquet and no yellow croaker.

2. Horse-stepping ox bones

A 30-year-old time-honored brand, the old beef shop "Ma bu" or horse stance just look, the beef bone by going up one flight of stairs here is more satisfying for "meat eaters" to eat meat directly from the cow's head to the broth. . Slow-fire beef, full of fragrance, chewy and toothless, is the best accompaniment for a long night. The ingredients are beef and beef bones of first-class cattle, freshly slaughtered cattle and secret formula! What we are after is the original flavor. When the beef bone is served on the table, it is the smell of the house. Due to the long stewing time, the beef tendon of the beef bone is crisp and rotten, and the aroma overflows the cheeks. It is said that the meat next to the bones is particularly fragrant. This set of scalper bones is delicious because of its unique ingredients. Especially steak tastes pure, crisp and not greasy. Cut a small piece with a small knife and put it in your mouth. There is only satisfaction in my heart.

3. Pingyang Friedvermicelli

Pingyang Friedvermicelli's dried vermicelli is made by rice milling and several processes. Put a special wok, hold a pair of long chopsticks and a shovel in your left hand, stir-fry while shaking, and soon a delicious Pingyang Friedvermicelli will be cooked! Well-made Friedvermicelli has clear roots and no extra oil. The dry powder should be harder, the bean sprouts are crisp, the pork belly is fried and fragrant, and it tastes delicious. Friedvermicelli made of this superfine powder is called Pingyang Friedvermicelli.

4. Stir-fry yellow rice cakes along the stream

In Pingyang, Zhejiang, as long as you talk about Shunxi yellow rice cake, it is almost a household name. This yellow rice cake, which is slightly larger than ordinary rice cakes, has become the staple food of hotels and food stalls because of its unique chewiness and faint smell of grass ash. Fried cauliflower with yellow rice cake, fried shrimp with yellow rice cake ... these derived foods have become the "good heart" of many diners for a time.

The "yellow" color of yellow rice cake is not pigment, but a kind of firewood from the mountain. After burning to ashes, scalding with boiling water, the filtered water is a kind of yellow water. Then, soak the best late rice in this yellow water for about 2 hours, then take it out and grind it into rice noodles, then steam it in wooden barrels, and then pour it into the machine, which becomes the rice cake we see in Huang Chengcheng on weekdays. Shunxi yellow rice cake has a history of more than 300 years. It used to be completely handmade. Most rice cakes are made in the shape of local Meifeng Mountain, and now they are all semi-handmade.