Is there anything delicious in Taizhou? Is there anything delicious in Taizhou?

1, Gao: Taizhou has famous snacks since ancient times, and Shangye Shandong area is its traditional origin. White as snow, spongy inside, fluffy and soft, fragrant with rice, not sticky. Its practice is purely primitive. First, soak the early indica rice to soften, grind the rice slurry by hand with a stone mill, then squeeze out the fine slurry with a bag and filter it, and then add sugar and yeast. Put gauze in the steamer first, pour rice slurry, steam with slow fire first, and then steam with strong fire.

2. Zhuangyuan cake: The same raw material as Yang Mi cake, with two layers of brown sugar in the middle, some seaweed sprinkled on the bottom, steamed and stamped with auspicious and festive red seal, becomes "Zhuangyuan cake". Sweet, waxy and soft-mouthed, this is a special snack with festive significance. In case of being admitted to or admitted to a university, relatives and friends often send "congratulations".

3, milk steamed bread: eat on June 6 or send it to children at the full moon. There are salty stuffing and bean paste stuffing beside the pavilion; There are all kinds of stuffed buns with animal shapes during the Spring Festival)

4, ergot: Taizhou's traditional specialty snacks Beijing's specialty snacks, Chinese New Year, Mid-Autumn Festival and other festivals are indispensable, it is a delicious food, full of reunion flavor and meaning. First, make a full moon vermicelli for later use, then stir-fry the vegetables and wrap them in a bamboo tube to eat Xi 'an special snacks, or bake them into golden plates in a pot. The main raw materials are rice flour, shredded radish, egg skin, shredded potatoes, bean sprouts, celery, shredded pork, shredded bamboo shoots, dried fragrant silk, mushrooms, sweet noodle sauce and so on.

5, tofu round: the tofu is twisted with a knife, divided into small rounds, stained with starch, boiled in soup, and seasoned. It is a special snack in the sea, delicious and smooth. Mix tofu and minced meat evenly, knead into small balls, and fry in Jamlom oil to make meatballs. Add seasoning when eating, similar to braised lion's head.

6. Green ball: Before and after Tomb-Sweeping Day, wild vegetables were cooked and mashed, glutinous rice flour was kneaded into balls, wrapped with stuffing, and steamed in cages with leaves or bamboo leaves at the bottom, which had a unique flavor and could help digestion. It used to be cold food festival food. Sweet is green cake.