What are the specialties of Dongyang?

Steamed buns with warm meat \x0d\ In Dongyang, steamed buns with warm meat are a must for grand banquets. The buns are round, with a flat bottom and a convex surface. Whenever there is a happy event, the red characters "Xi Xi" and "Shou" will be printed on the convex side of the round. One per person. _ meat with cooked meat cut into triangular blocks, each block of three taels to half a catty, the larger the more decent, back to the pot to burn until tender. Two pieces per person. Eating method: often eat with steamed bun pads sandwich _ meat. \x0d\ Red Yangmei_\x0d\ Hosting a wedding banquet, in addition to _ head quenching meat, red Yangmei_ is also essential: Yangmei_ is a glutinous rice dumpling stuffed with red and white sugar, sesame and so on, with the outside glued to the red-dyed glutinous rice, and steamed through in a cage. The surface is as bright red as a prune, the inside hides gas, the walls are sticky and soft, and the filling is sweet. After the banquet, Yangmei_ is also used as a gift for relatives, family and neighbors. \x0d\ taste comments: Dongyang characteristics, these two are Dongyang area in the big happy event when there will be le, celebratory food oh, generally eat dinner is rarely on the table, of course, some hotels also have a reduced version to diners to taste fresh. \x0d\ Buns warmed meat (banquet head dishes): you have eaten warm meat, you understand what is called a big mouth to eat meat, farmhouse pork cut into fist-sized pieces of meat, plus bamboo shoots, warm stewed on the day, a bite of fat and not greasy, full of flavor! And then add a steamed bun, perfect match! \x0d\\ Special Yangmei (end dish of the banquet): big red color, a look of festive, filled with sesame bean paste brown sugar mixture of filling, fragrant, sweet, glutinous! \x0d\\\ Selected seeds tofu \x0d\\ Take the seeds ground into a fine powder immersed in water to precipitate and filter several times to remove astringent flavor. Pour it into a pot of boiling water and mix it into a paste, then cool it into a coffee-colored cake. When eating, cut into small diamond-shaped pieces, add sugar, rice vinegar, cold water, cool and delicious, to drive away heat and dampness. Zeko tofu with a little sugar and vinegar tastes great. \x0d\ Taste Review: Eat the flavor of the parents, cool, smooth in the mouth, very tasty. It is easy to make it at your own home, and it is also readily available for sale on the streets in the summer . I like to go to the grocery store to buy my own, every time I go back, always go to buy a few times. \x0d\ Mochi \x0d\ Proverb: "Eat mochi at the winter solstice." Method: Steam the glutinous rice and rot it into dough. One way to do this is to sprinkle rice flour on the dough and flatten it to a thickness of 1 centimeter, cut it into squares, and sandwich brown sugar between the two slices. There is also a way to make it by picking the glutinous rice dough while it is still hot, soaking it in sugar water, or sticking it with fried sesame seeds and white sugar. \x0d\ Flavor Review: As the saying goes, "Eat mochi at the winter solstice." Preparation: glutinous rice steamed spring rot into dough. One way to do this is to sprinkle rice flour on the dough and flatten it to a thickness of 1 centimeter, cut it into squares, and sandwich it with brown sugar between the two slices. There is another way to make it, by picking the glutinous rice balls while they are still hot, soaking them in sugar water, or sticking them with fried sesame seeds and sugar. \x0d\ Glutinous rice intestines\x0d\ are mostly used as New Year's food by farmers. Preparation: Wash the intestines, pour glutinous rice and water into the intestines, and cook them over a moderate fire before serving. If it is sliced and baked or fried, the flavor is excellent. \x0d\ taste comment: New Year's Eve only have to eat Oh, ancestral sacrifices also have to use the le, sliced and fried in oil into two sides of the golden brown, fragrant and crispy, delicious! Now a lot of restaurants also fried when an egg with cut oh, that's more flavorful! \x0d\ Children's egg fat \x0d\ with dozens of fresh eggs, wash the shell, put people in the iron pot. Then take a number of children's urine (i.e. male children's urine), poured into the pot, the egg submerged. Iron pot is generally placed in a courtyard with a brick temporary set up a wild stove, burning wood heating to be urine boiling \x0d\ a long time, to be the eggshell cracked, that is, into. Folk think that this boiled egg is a great tonic, every spring to cook, the amount of food for a year old one. But only for adults to eat, children should not. \x0d\ Flavor Review: Smell bad, eat good! Some people are addicted some are disgusted. \x0d\ Sugar Molasses\x0d\ Sugar Molasses is a traditional snack in our city. In folklore, there is a saying "half of the seventh month, sugar and molasses," which says that on the fifteenth day of the seventh month of the lunar calendar, people do not make fire to cook, all to sugar and molasses as the main food. Now, once the summer is over, sugar molasses will start to be on the market. \x0d\ Taste comment: When I was a child, I always remembered to secretly take the family's rice to the seller to exchange for sugar molasses, which is a unique childhood memory belonging to the Dongyang area. \x0d\\ Sugar molasses is fragrant, sweet and refreshing to eat in summer. \x0d\\\ Macrocytes\x0d\ are usually stuffed with shredded radish, and the size of the macrocytes is usually comparable to the size of a big bowl at home, and the recipe is simple: a piece of dough with the stuffing, close the dough, take a big bowl and cut it off at the periphery in a circle, turn it into the shape of half a bowl, and then bake it in the pot and then it's ready. \x0d\ Taste review: Dongyang specialty breakfast, afternoon tea! \x0d\\ Dongyang Wo Mien\x0d\\ A dish found in all Dongyang restaurants \x0d\ Dongyang Chicken Casserole\x0d\ Fresh chicken with feathers and belly removed. Place in a tile bowl or casserole, add soy sauce, yellow wine, ginger a number of sitting tile bowl in an iron pot, the bottom of the bowl pad broken tile two or three pieces, covered with an iron pot sealed, steamed for 20 to 30 minutes, the aroma of the outside can be overflowing. \x0d\ Taste Review: Dongyang clay chicken pot is a dish with high nutritional value. The flavor is delicious and the chicken is crispy and rotten. This is also very easy to eat in Hangzhou, just find a Dongyang restaurant. The focus is on the Dongyang chicken, after Wei stewed, the top is flooded with yellow oil that only the chicken has, the flavor is not ordinary feed chicken can be compared. \x0d\\ Sok noodle Sok noodle \x0d\ is also known as rice vermicelli, rice noodles, dried vermicelli. Preparation: made from rice through the process of water immersion, grinding, steaming_, pounding spring, squeezing silk, drying and so on. The finished product is milky white and crystalline, fine as onion root, burnt square to make, pliable and delicious. \x0d\ Taste Review: Suo powder: the Department of selection of high straight chain starch rice as raw materials, the use of traditional processing technology refined Dongyang specialties. It has the advantages of cooking without paste, easy to eat, unique flavor, low price and good quality, and is suitable for cooking, stir-frying, mixing and other methods to make a variety of flavorful snacks. \x0d\ Suo-myeon (Suo-myeon) A kind of vegetarian noodles pulled into drying by hand, fresh, soft and delicious. Suo-myeon is thin, even and white in color. It also has a very good texture that is incomparable to ordinary noodles. \x0d\ Thousand Cheung mutton\x0d\ Thousand Cheung mutton refers to the use of local free-range goats as raw materials, usually take seven or eight kilograms of young goats slaughtered, open the lid with spices to cook, cooled slices dipped in the Dongyang local soy sauce to eat. In the past, generally in the lunar calendar in August during the mid-autumn to the next year, "May Day" festival listed supply, in recent years, with the improvement of people's consumption level, Qianxiang has been a year-round supply of mutton. The main restaurant is the "Rongde Sheep Flavor Hall", which has a famous sheep series, which can be called a veritable feast of the whole sheep. \x0d\ "Qianxiang mutton" is the special product of Qianxiang, with fresh, fragrant, white, beautiful and other characteristics, the meat is firmer than ordinary mutton, eaten without the stink of ordinary mutton, less fat, more lean meat, tender and juicy meat, usually eaten without stuffing the teeth. Tender meat, unique taste reputation inside and outside of Dongyang, ancient "eat the meat, white fetus" reputation, favored by customers. \x0d\ Dongyang Qianxiang around the formation of a unique mutton production process has been hundreds of years of history, the process of the family from generation to generation, is still the business secrets of the merchants, outsiders can not know. In recent years, Qianxiang mutton has become even more famous. Nowadays, when organizing banquets in Dongyang City, Qianxiang Mutton has become an indispensable dish. Jinhua, Lanxi, Yongkang, Pan'an, Yiwu, and even Hangzhou, Shanghai diners have come to taste Qianxiang mutton. Guests eat and drink enough in the lamb flavor hall, usually also bring a few pounds of lamb or even the whole sheep home. Operators can sell 20 to 30 sheep a day on weekdays, and become a gift during the holiday season, selling two to three hundred sheep a day, and the price has risen from the usual 46 yuan per kilogram to 70 yuan per kilogram. \x0d\ Taste Review: Qianxiang is a town in Dongyang City. Qianxiang mutton refers to the use of local free-range goats as raw materials, generally take seven or eight kilograms of young goats slaughtered, open the lid with spices to cook, and then sliced and dipped in Dongyang soil soy sauce to eat. The meat is firmer than ordinary goat meat, and there is no stink of ordinary goat meat. Because the meat is so tender, it is usually not stuffed. \x0d\ With Chixiang Mutton, Dongyang people's families will always have only white cuts of mutton in their homes. \x0d\\ Pig's Head Meat\x0d\\ Taste Review: Every peasant family has to burn a whole pig's head on New Year's Day, to offer ancestors to use Oh, \x0d\ Pig's head is first burned a daytime, and simmered for a night until dawn, and then the next morning the meat will be glutinous without any ingredients, sliced and eaten. \x0d\\ Corn cake (six-grain cake) \x0d\\ Taste comment: the traditional way of corn cake, baked in a flat pan, a little crunchy, very fragrant, eaten deep-fried. \x0d\\ Egg Wine \x0d\\ Taste Review: very complementary, Dongyang area women do menstruation with this complement Oh, the general restaurant winter can be done so, warming the stomach and warming the body to live blood. \x0d\\ Corn Soup (Six Grains Soup) \x0d\\ Taste Review: boiled with cornstarch, eat more coarse grains, good health! \x0d\\\ Shanglu Wontons with White Cut Lamb \x0d\\ Taste comment: meat is big, thin and tasty. \x0d\ Dongyang ham\x0d\\ Taste comment: Jinhua ham the best ham from where? Dongyang! Do not be Jinhua people deceived, you if you come to Dongyang to taste the authentic Dongyang ham will know that those so-called Jinhua ham is how difficult to eat, our side of the ham is authentic farm pigs do, absolutely no added preservatives, the pig is also a year of farmers raised to the head of the pig,\x0d\\ Roasted bean curd \x0d\ Points of view: specialty snacks, now has long been known far and wide overseas, the Dongyang roasted beans to pay for the restaurant must be ordered! A dish. \x0d\ In the past, baked bean curd was often used in rituals and ceremonies, and because "baked" and "rely on" sound alike, it was given to neighbors to show that they relied on each other. Now it has become a snack with a unique flavor. \x0d\\ Dipped in chili sauce or vinegar, very tasty, Dongyang restaurant specialties. \x0d\\ Dried Plum Cabbage Buckle Pork \x0d\ Flavor Review: Dongyang used to be very bitter, but there was a culture of studying to be an official. \x0d\\ Dried Plum Cabbage is a Dongyang specialty, which is sun-dried pickles. \x0d\\\ Frying pork with dried plums: one of the most eaten dishes by Dongyang people. \x0d\\\ Shanglu Wontons: the ones from Shanglu vegetable market are the best. \x0d\\ Namma Meat Cake: the meat cake stall next to the station in Namma town is superb in flavor. \x0d\\ Rokushi's Maijiao: in Rokushi town. \x0d\\ EARTH CHICKEN BOILER: many restaurants have, but to eat authentic or to go to the farmhouse with a black ceramic pot into a large iron pot under the pads of three pieces of tile on the buckle iron pot dry burning method to do the most classic. \x0d\\ Eel and bacon casserole: this is the most delicious in the Dragon Boat Festival. \x0d\\ Dongyang baked tofu, garlic fried smoked dried beans. \x0d\\ Handmade Noodles: this is to be eaten at your own grandmother's house or climb to the top of Donghyeon Peak. \x0d\\ Dongyang Wo Noodles: the one that used to be open at 15 Zhenxing Road tastes great. \x0d\\ Dongyang Ramen: represented by Lantern East Noodle House on West Street and Old Dongmen Noodle House on Zhenxing Road. \x0d\\\ Fried Dried Vermicelli: even more not to mention, especially fried with bacon. \x0d\\ Thousand Xiang Mutton: made from baby goat. The flavor is super fresh . \x0d\\ Rokseok and Hwailu's red mutton: the skin is rubbed all over with goat's blood during the production process, so the whole thing appears red and the flavor is superb. \x0d\\ Vegetarian noodles: boiled thoroughly in water and then just seasoned with soy sauce and scallions, they used to be great for gifts. \x0d\\ Huangtianfan Beef: It's a couple times better than those Zhangfei Beef. \x0d\\ Jinhua Ham: Jinhua Ham out of Dongyang, Dongyang Ham out of Shang Jiang. \x0d\\ Child's Piss Egg: Dongyang people must have eaten it before. Boys remember? When I was a kid, you could get a piece of candy for one dip. \x0d\\ Candy: now called frozen rice candy, the best snack when I was a kid. But the flavor is still the same as it used to be! \x0d\\ Sugar Molasses: When I was a kid, someone made it in the summer with rice for rice, and Dongyang has a July 30th Sugar Molasses Mochi as a meal. \x0d\\\ Lotus root cake: lotus root cut into shreds with cornstarch to make a cake, and then fried in a frying pan. \x0d\\\ Mountain Powder Soup: tofu cut into small pieces, add snow peas and minced pork and other sweet potato flour boiled out of the soup. It was one of the staple foods when I was young. \x0d\\ Hazelnut Tofu: the best cold drink in summer. \x0d\\ Pork Feet Stewed Soybeans: the best dish to improve meals when you are studying. When you steam rice together, the whole cafeteria is full of fragrance when you pick up the rice. \x0d\\ Sugar Stalks: Nowadays, we all eat sugar cane, but what we miss the most is this sugar root that we grow at home. There are red skin and green skin. \x0d\ Sweet potato chips: the production process is not known, healthier than the current potato chips, a good snack for children.