Dongyang’s specialties

Steamed buns and roasted meat

In Dongyang, steamed buns and roasted meat are a must-have food for grand banquets. The steamed buns are round, with a flat bottom and a round and convex surface. For every happy event, red characters "Xixi" and "Shou" are printed on the round and convex surface. One per person. Cut the cooked meat into triangular pieces, each piece weighs 30 ounces to half a catty, the bigger the better, and cook it until crisp and tender. Two pieces per person. How to eat: Often eaten with steamed buns and meat.

Red bayberry dumplings

In addition to the meat dumplings, red bayberry dumplings are also essential for wedding banquets: bayberry dumplings are glutinous rice dumplings filled with red and white sugar, sesame, etc. , sticky with red glutinous rice on the outside and steamed thoroughly. Its surface is bright red like bayberry, its interior contains air, its walls are sticky and soft, and its filling is sweet. After the banquet, Yangmei is also used as gifts to relatives, family members and neighbors.

Taste review: Dongyang characteristics, these two are only available in Dongyang area during big happy events. Festive food, it is rarely served during meals. Of course, some hotels also have smaller versions. Give diners a taste.

Steamed buns with roasted pork (the first dish at a banquet): After you have eaten roasted pork, you will understand what it means to eat meat in a big way. Farmer’s pork is cut into fist-sized pieces, added with bamboo shoots, and braised. One day, I took a bite that was fat but not greasy, and left a fragrant aroma in my mouth! Add a steamed bun and it’s a perfect match!

Special bayberry (the end of the banquet): bright red in color, it looks festive at first glance, filled with sesame bean paste and brown sugar fillings, fragrant, sweet and glutinous!

Selected Tofu

Grind the selected seeds into fine powder, soak in water to settle and filter several times to remove the astringency. After mixing the slurry, pour it into a boiling water pot, mix it into a paste, and cool it into a brown tender cake. When eating, cut it into small diamond-shaped pieces, add sugar, rice vinegar, and cold boiled water. It is refreshing and delicious, and can repel heat and reduce dampness. Add some sugar and vinegar to the Senko tofu and it tastes great.

Taste comments: It tastes like a parent’s, it’s cool, smooth in the mouth, and delicious. It is easy to make at home, and ready-made ones are also sold on the streets in summer. I like to go to the vegetable market to buy it myself. Every time I go back, I always go to buy it several times.

Mochi

As the saying goes: "Eat mochi during the winter solstice." Preparation method: Steam the glutinous rice into dough in spring. One method is to sprinkle rice flour on the dough and flatten it to 1 cm thick, cut it into squares, and sandwich brown sugar between the two pieces. There is another way to make it: pick the rotten glutinous rice balls into small balls while they are hot, soak them in sugar water, or stick them with fried sesame seeds and sugar.

Taste comments: As the saying goes: "Eat mochi during the winter solstice." Preparation method: Steam the glutinous rice into dough in spring. One method is to sprinkle rice flour on the dough and flatten it to 1 cm thick, cut it into squares, and sandwich brown sugar between the two pieces. There is another way to make it: pick the rotten glutinous rice balls into small balls while they are hot, soak them in sugar water, or stick them with fried sesame seeds and sugar.

Glutinous rice sausage

Most farmers use it as food during the Chinese New Year. Preparation method: wash the pig intestines, pour glutinous rice and water into the intestines, cook over slow fire and then eat. If sliced, grilled or fried, the aroma is delicious.

Taste comments: It is only eaten during the Chinese New Year, and is also used for worshiping ancestors. Slice it and fry it until golden brown on both sides. It is fragrant and crispy, and it is delicious! Nowadays, many restaurants still add eggs and cut them together when frying, which will make it more delicious!

Child-fat eggs

Use dozens of fresh eggs, wash the shells and put them in the iron pot. Then take some children's urine (that is, male children's urine), pour it into the pot, and submerge the eggs. The iron pot is usually placed in a field stove temporarily set up with bricks in a courtyard, and is heated by burning firewood and waiting for the urine to boil

for a long time, until the egg shells crack. Folks believe that this kind of hard-boiled eggs can replenish vitality. They should be cooked and eaten every spring, and the amount of eating is one per year. But it is only for adults, not suitable for children.

Taste review: Smells bad, tastes delicious! Some are addicted and some are disgusting.

Tang Chou

Tang Cake is a traditional snack in our city. There is a popular saying among the people, "On the 15th day of the seventh lunar month, people eat sweets and glutinous rice." It means that on the 15th day of the seventh lunar month, people do not cook with fire, so they eat sweets and glutinous rice as their main food. Now, as soon as the Beginning of Summer is over, the candies begin to go on the market.

Taste comments: When I was a child, I always remember secretly taking the rice from home to the hawkers in exchange for candy. This is a unique childhood memory in Dongyang area.

The sugar cake is fragrant and sweet, and can be eaten in summer to relieve heat.

Ergot

Usually shredded radish is used as filling. The size of ergot is generally about the same size as a large bowl at home, and the method is simple. Just add the fillings to a piece of dough and close the dough. , take a large bowl and cut it in a circle around the outside, just turn it into the shape of half a bowl, then put it in the pot and bake it.

Taste review: Dongyang special breakfast and afternoon tea!

Dongyang Wo Noodles

A dish found in every Dongyang restaurant

Dongyang Local Chicken Pot

Fresh chicken with feathers and tripe removed . Place it in an earthenware bowl or casserole, add some soy sauce, rice wine, and ginger, place the earthenware bowl in an iron pot, put two or three pieces of broken tiles on the bottom of the bowl, cover it with an iron pot and seal it, steam for 20 to 30 minutes, until the aroma overflows.

Taste review: Dongyang chicken pot is a dish with high nutritional value. It was delicious and the chicken was crispy and tender. This is also very easy to eat in Hangzhou, just find a Dongyang restaurant. The focus is on the Dongyang native chicken. After being stewed, the top is covered with the yellow oil that is unique to native chicken. The aroma is not comparable to that of ordinary feed chicken.

Suofensuomian

Also known as rice vermicelli, rice noodles, and dried noodles.

Preparation method: Rice is soaked in water, ground, steamed, pounded, pressed, dried and other processes. The finished product is milky white and crystal clear, with thin onion roots. It is easy to bake and is soft and delicious.

Taste review: Suofen: It is a Dongyang specialty that uses high-amylose rice as raw material and is refined using traditional processing techniques. It has the advantages of not burning when cooked, easy to eat, unique flavor, cheap and good quality, and is suitable for making various flavor snacks by cooking, frying and mixing.

Suomian (Suomian) is a kind of plain noodles drawn by hand and dried. It is fresh, soft and delicious. The rope surface is thin and even, and the color is white. In addition, the taste is also very good, which is incomparable to other noodles.

Qianxiang mutton

Qianxiang mutton refers to the use of local goats as raw materials. Generally, seven or eight kilograms of young goats are slaughtered, opened, cooked with spices, and sliced ??after cooling. Dip it in Dongyang native soy sauce and eat it. In the past, it was generally available from the Mid-Autumn Festival in the eighth lunar month to the May Day festival of the following year. In recent years, as people's consumption levels have increased, Qianxiang has supplied mutton throughout the year. The main restaurant is "Rongde Sheep Restaurant", which has a famous sheep series, which can be called a veritable whole sheep feast.

"Qianxiang mutton" is Qianxiang's specialty product. It has the characteristics of fresh, fragrant, white and beautiful. The meat is stronger than ordinary mutton. It doesn't taste like ordinary mutton. It has less fat and lean meat. The meat is rich, tender and juicy, and generally does not fill the teeth when eaten. It is famous both inside and outside Dongyang for its tender meat and unique taste. In ancient times, it had the reputation of "eating the meat will turn the fetus white", and it is deeply favored by customers.

The unique mutton production process has been formed in Qianxiang, Dongyang for hundreds of years. The process has been passed down from generation to generation in the family, and it is still a business secret of various businesses and cannot be known to outsiders. In recent years, Qianxiang mutton has become even more famous. Nowadays, Qianxiang mutton has become an indispensable famous dish when banquets are held in Dongyang City. Diners from Jinhua, Lanxi, Yongkang, Pan'an, Yiwu, and even Hangzhou and Shanghai come here to taste Qianxiang mutton. After guests eat and drink at the Sheep Flavor Restaurant, they usually take several kilograms of mutton or even a whole sheep home. Business households can sell 20 to 30 sheep a day on weekdays, and they make great gifts during festivals. They can sell 200 to 300 sheep a day, and the price has risen from the usual 46 yuan per kilogram to 70 yuan per kilogram.

Taste review: Qianxiang is a town in Dongyang City. Qianxiang mutton refers to the use of local goats as raw materials. Generally, seven or eight kilograms of young goats are slaughtered, cooked with spices and then sliced ??into slices and dipped in Dongyang native soy sauce. The meat is firmer than ordinary mutton and does not taste like ordinary mutton. Because the meat is so tender, it generally won’t fill your teeth when you eat it.

With Qianxiang mutton, the mutton in Dongyang people’s homes will always be white-cut.

Pork head meat

Taste review: Every farm family will burn a whole pig head during the Chinese New Year, which is used to worship ancestors.

Burn one pig head first During the day, simmer it all night until dawn, and the meat will be glutinous the next morning. You don’t need any ingredients, just slice it and eat it.

Tortillas (six-grain tortillas)

Taste review: Traditionally made corn tortillas, baked in a pan, a little crispy and very fragrant, fried when eaten one time.

Egg flower wine

Taste review: Very tonic. Women in Dongyang area use this tonic during confinement. You can do this in general restaurants in winter. It warms the stomach and body and activates blood circulation. .

Corn soup (six grain soup)

Taste comments: Made with corn flour, eat more whole grains, good for your health!

Shanglu wontons with white-cut mutton

Taste comments: The meat is big and the skin is thin and delicious.

Dongyang Ham

Taste review: Where does the best ham from Jinhua Ham come from? Dongyang! Don’t be deceived by Jinhua people. If you come to Dongyang and taste the authentic Dongyang ham, you will know how unpalatable the so-called Jinhua ham is. Our ham here is made from authentic farm pigs, and absolutely no preservatives are added. Pigs are also raised by farmers throughout the year.

Roasted Tofu

Comments: Special snacks that have already become famous overseas. Dongyang roasted tofu is a must-order dish in restaurants.

In the past, roasted tofu was mostly used in sacrificial ceremonies. Because "roasted" and "depend" are homophonic, it was given to neighbors to show mutual dependence. Now it has become a delicious snack with unique flavor.

Dip it in some chili sauce or vinegar, it is very delicious and a specialty of Dongyang Restaurant.

Pork with dried plums and vegetables

Taste comments: Dongyang used to be very bitter, but there was a trend of studying and becoming an official.

Plumb pickles are a specialty of Dongyang, which are sun-dried pickles.

Stir-fried pork with dried plums and vegetables: the most popular dish among Dongyang people.

Shanglu wontons: The ones from Shanglu market are better.

Nanma Meat Pie: The meat pie stall next to the station in Nanma Town is delicious.

Six Stone's Ergot: In Six Stone Town.

Local Chicken Pot: Many restaurants have it, but if you want to eat it authentically, you still have to go to a farmhouse. Put a black clay pot under a big iron pot and put three pieces of tiles on top of it. The iron pot is cooked in the most classic way.

Steamed eel with bacon: This is best eaten during the Dragon Boat Festival.

Dongyang grilled tofu, fried smoked dried tofu with garlic.

Handmade noodles: I have to go to my grandma’s house or climb to the top of Donghyeon Peak to eat this.

Dongyang Wo Noodles: It used to be opened at No. 15 Zhenxing Road and it tasted very good.

Dongyang Ramen: represented by Xiaodong Noodle House on West Street and Laodongmen Noodle House on Zhenxing Road.

Dried stir-fried noodles: Needless to say, especially fried noodles with bacon.

Qianxiang mutton: made from young goat. The taste is super fresh.

Liu Shihe Huairu’s red lamb: The skin is rubbed with sheep blood during the production process, so the whole meat appears red and the taste is excellent.

Some noodles: Boiled in water, then seasoned with soy sauce and chopped green onion. It used to be a good gift.

Huangtianfan beef: several times more delicious than Zhangfei beef.

Jinhua ham: Jinhua ham comes from Dongyang, and Dongyang ham comes from Shangjiang.

Children’s urine eggs: Everyone in Dongyang must have eaten them. Do you guys remember? When I was a kid, I could get a piece of candy if I dipped it in.

Qieqie candy: now called frozen rice candy, it was the best snack when I was a kid. But the taste is still the same as before!

Tangyang: When I was a kid, people used rice to make it in the summer. There is a saying in Dongyang that one can eat sugary glutinous rice cakes in half of July.

Lotus root cake: cut the lotus root into shreds and add cornstarch to make a cake shape, and then fry it in an oil pan.

Shanfen Soup: Cut the tofu into small pieces, add pickled vegetables, minced meat and other soup made from sweet potato flour. It was also one of the staple foods when I was a kid.

Hazelnut tofu: the best cold drink in summer.

Pork trotters stewed with soybeans: This is the best dish to improve your meals while studying. When steaming the rice, steam it together, and when you take the rice, the whole canteen will be filled with fragrance.

Sugar root: Nowadays, I eat sugar cane, but what I miss the most is the sugar root I grew at home. There are red skin and green skin.

Sweet potato chips: The production process is unknown, healthier than today’s potato chips, a good snack when I was a child.