What are the specialties of Yiwu?

When it comes to Yiwu, you will think of Yiwu's Commodity Market. Almost all the people here are doing business, but today we are going to see what Yiwu has specialties. Come and have a look!

Yiwu Specialty One: Yiwu Ham

Yiwu Ham is a traditional snack in Yiwu, Zhejiang Province, with a very long history. According to records, it has more than 800 years of history. The production process is very fine, the selection of high-quality pig hind legs as the main raw material, using traditional production methods. The ham produced is bright yellow in color, like pipa, with red meat, rich aroma, rich nutrition and delicious taste.

Yiwu Specialty 2: Yiwu Brown Sugar

Yiwu Brown Sugar is a traditional specialty product of Jinhua, Zhejiang Province. According to relevant documents, Yiwu brown sugar processing originated in the Qing Dynasty during the reign of Shunzhi, and has a history of more than 370 years. Yiwu's natural environment is very favorable, with four distinct seasons, sufficient precipitation, plenty of sunshine, and a large temperature difference between day and night in summer, which is very suitable for the growth of sugarcane. Finally, the brown sugar is soft and sweet.

Yiwu Specialty 3: Danxi Wine

People in Danxi's hometown have been brewing wine with red wine for thousands of years. It is said that in the Song Dynasty, Yiwu people transported wine to Kaifeng through the canal. People in Danxi's hometown used red wine to cook, and people celebrated, hosted weddings, and visited friends and relatives with wine as a gift.

Yiwu specialty four: mountain pear

Yiwu Huasuan Pear is a good local varieties of Zhejiang pear, produced in Huaxi, Li Tang and other towns. Fruit oval, generally weighs more than 200 grams. Thin yellow-brown skin, white flesh, juicy and sweet flavor, some slightly acidic, small nucleus, few stone cells, resistant to storage.

Yiwu specialty five: fairy chicken

Shenxian chicken is commonly known as waterless chicken, is not steamed chicken with water, but with wine, a two-pound chicken plus two or three pounds of wine. Put the chicken into a clay pot, add the yellow wine and ginger, and if you don't like sweets, you can add salt. The usual traditional method of steaming chicken in Yiwu is to add brown sugar, or a few slices of lean meat. It takes about two hours. At this time, the chicken is fresh and fragrant, the meat is crispy and tender, and melts in your mouth.