Wenzhou specialty: Portunus rotundus, steamed crab powder, fried in low fire, round cake-shaped, crisp outside and tender inside, and eaten with salt and pepper. Because of its superior raw materials, fine production and delicious and unique taste, it is named "Yipin". [Eight-treasure Tofu] Remove the surface of tender tofu, put it on gauze in a bowl, squeeze it hard, remove the residue to get juice, add egg white, wet starch, cooked lard and seasoning, and mix well. Stir-fry the wok with big fire, add cooked lard, rotten juice and clear soup, stir with a spoon for one minute, add cooked lard and continue to stir until the tofu juice turns white, then pour in chopped cooked chicken breast, chopped cooked ham, shrimp, scallop, diced mushrooms and walnuts, pine nuts and wax gourd, stir well, add lotus leaves and peas, and pour in cooked chicken oil. [Three-line fishing] Wenzhou traditional folk food has a history of 100 years. The main ingredient, giant fish or yellow croaker, is cut into pieces, dipped in dry starch, sliced with a mallet, cooked, supercooled in cold water, cut into long strips, and mixed with shredded chicken breast, shredded ham, mushrooms, green vegetable stalks and shrimp soaked in wine to clear soup. The knocked fish is translucent, and the soup is mellow, tender and smooth, and has a unique flavor. Stir-fried crabs with five flavors: Portunus rotundus, cut off toes, cut each crab into eight pieces, sprinkle with flour, and cook with curry, Chili oil, tomato sauce and other seasonings. This dish is bright red in color, tender in meat and full of five flavors. [Fish-binding tube] Batch the yellow croaker slices with skin into butterfly slices, smear them with refined salt, Shaoxing wine and monosodium glutamate, sprinkle with starch, add three shreds (shredded ham, shredded chicken breast and shredded mushroom), roll them into tubes, put them in a waist plate, and sprinkle with pig net oil. After steaming in the steamer, remove the net oil, then season with the original soup, thicken with starch, and then drizzle with cooked chicken oil. Named after the fish tube is tied with a golden belt, the assorted plate slices spiced duck breast, chicken breast with Chili oil, three-color steamed eggs, vegetarian ham, shrimp, lettuce and mustard (all sliced) and puts them into six peach-shaped plates in the periphery according to the color of autumn leaves. Curry tripe, fish with garlic paste, braised bamboo shoots, vinegar spicy cabbage, sesame radish (all cut into strips) and fish rolls with juice are respectively put into six butterfly plates in the inner layer according to fan colors. Then put the hot cucumber layer by layer into the comb knife, shrimp slices and jellyfish silk on the central octagonal plate. Put a pinch of ginger and a cherry on the jellyfish skin. [Oolong drilling white clouds] First, put the loach in a basin and raise it for four or five days. Change the water every day to drain the dirty things in your stomach, take them out and wipe off the mucus, let the loach eat them, and then put them in a cold water pot to let people know. When it's hot, put in the bean curd, let the loach in, the water boils, take out the bean curd, and fry it in the oil pan. Pour off the remaining oil, add lard, water and Zoco, and simmer on low heat. [Anchovy fish roll] Slice the giant fish, add seasonings such as chopped green onion, wrap it with minced shrimp, put a prawn with a tail horizontally, roll it forward with its tail exposed, then pat the flour, hang the egg liquid, and evenly dip it in bread crumbs. Put the cooked lard in a wok and cook it half-cooked with high fire. Add fish rolls and fry for half a minute, then fry for three minutes with low fire, and then fry for one minute with high fire. Pick up the shrimp and put it on a plate with ketchup. [Shrimp with Phoenix Tail] Shrimp in Dahe is peeled, sanded, washed and drained, dipped in starch, tapped into fan-shaped pieces with a mallet, cooked in boiling water with strong fire, fished up and cooled in clear water, and then cooked in clear soup with chicken breast slices, ham slices, tomato slices, vegetables and seasoning crystals. This is a traditional soup dish in Wenzhou. The shrimp meat is transparent, the shrimp tail is bright red, delicious and smooth, fragrant and delicious. [Wencheng Dog Meat] Chop healthy dog meat into small pieces, stir-fry with red wine, and cook with condiments such as angelica, orange cake, black fungus, mushrooms and star anise. It has a good color and taste. And it has the dietotherapy value of "calming five internal organs, invigorating stomach qi, strengthening yang, warming waist and knees, benefiting qi and invigorating stomach". [Two-color hibiscus egg] Take 8 egg whites, add a little humidified starch, seasoning and water, stir well, and put them in a pot to solidify into sheets. Break 2 whole eggs, add 2 egg whites to make yellow egg slices, then put them in a wok with clear soup, seasoning and wet starch, add mushrooms, green beans and fungus and stir well. [Double-flavored salamander] Wenzhou is used to calling the blue crab salamander. This kind of lai is made of steamed dumplings and pot stickers. First, cut the cooked pork fat into round pieces, poke a few holes one by one, put them in the egg white starch paste, hang them evenly and spread them on a plate, put the fried meat of cricket, cover them with minced fish, and decorate them with crab roe and coriander leaves. Make cakes, arrange them in a pot, fry them on low heat until they are scorched and crusted, and add cold oil. Fry until the bottom is yellow and take out. In addition, two live crickets were steamed with high fire, toes were cut off, and each was cut into eight parts. The claws are cracked and installed at both ends of the waist plate according to the original crab shape. Cover the crab. Crab cake is placed in the center of the plate, with parsley and shredded ginger lining the gap, and two small plates of vinegar are filled. This dish is lively, colorful and delicious. [Maling Yellow Croaker] Cut the pig net oil into rectangles, coat it with egg yolk starch paste, and fill in the stuffing (diced yellow croaker and chopped water chestnut, mixed with seasonings such as egg white). Roll it into a cylindrical shape, tie it into a string of bells with fine hemp rope at regular intervals, dip it in dry starch, fry it in an oil pan for 5 minutes, remove the hemp rope, switch to medium heat and fry it until it is crisp outside and golden inside. Surrounded by onions and cabbage, served with onions and sweet noodle sauce. [Longan Horseshoe] Boil water chestnut, let it cool, gouge it into a concave shape, put it in lotus seed paste, put half a red cherry in a waist plate, steam it in a steamer for 5 minutes, take it out, and pour it with white sugar and wet starch. [Preserved abalone in white sauce] Cut the fresh abalone into pieces, cross the knife lines on both sides, cook it with high-grade broth and seasoning crystals for 10 minute, thicken it with wet starch, pour cooked chicken oil on it, and put it in the center of the plate, surrounded by parrot-shaped vegetable buds with ham strips. The taste is tender, smooth and mellow. [Three-dimensional cold cuts] In the past, cold cuts were mostly flat. The three-dimensional cold dish (hot dish) created by Wang Jinrong, a senior cold dish chef of Wenzhou Overseas Chinese Hotel, has opened up a new road for the domestic catering industry. Three-dimensional cold dishes (hot dishes) are divided into two categories: landscape bonsai, animals and people, which permeate the theme of modern life, with novel ideas and clever collocation. For example, cold dishes made of ham, chicken breast and cakes, such as Eagle Strikes the Sky and Golden Rooster Dawn, and three-dimensional bonsai made of fish and cucumber, such as Yandang Mountain in Tianbu and Jiang Xinyu in Penglai (hot dishes), have amazed Chinese and foreign guests. [Shredding] Salt mustard tuber and pear are half each, shredded, mixed with white sugar, sweet-scented osmanthus and raisins, with good color, fragrance and taste. [Sesame Chicken] Chicken breast is mashed into a paste with the back of a knife, and the raw oil is also chopped into a paste. Dice the cooked fat, put them into a pot, add egg white, seasoning and wet starch, mix well, then mash the cooked water chestnut and mix it into it, and stir it into chicken joints. Then, mix the chicken pieces with bread, stick sesame seeds on them, fry them in vegetable oil until golden brown is cooked, take them out, cut them into paper strips, and dip them in pepper and salt. [Danggui Mutton Soup] Cut 500 grams of mutton into pieces, put it in a casserole (iron pot is not allowed), then take 25 grams of angelica, astragalus and codonopsis pilosula, wrap them in gauze, put them in a pot, add appropriate amount of water, simmer with slow fire until cooked, and add seasonings as appropriate. This is a medicated diet for middle-aged and elderly people to resist aging and beautify. [Pure oil yellow croaker] Cut the yellow croaker, remove the gills and internal organs, wash it, and cut the fish anticline with a cross knife. Wipe thoroughly with seasoning and dye 10 minute. Then add stuffing (shredded mushrooms, shredded pork, shredded bamboo shoots, shrimp, etc.). ) into the fish belly, close and cut. Wrap it in pig net oil, then wrap it in another piece of pig net oil coated with egg paste, and pat dry the starch. Deep-fried yellow croaker with big fire until the outer layer crusts, then dipped in small fire, and then deep-fried with big fire until the outer layer is crispy and golden yellow. When serving, line with sweet and sour shredded radish, with pepper and salt. [Lotus salamander] Wash the salamander, chop off a big paw and break it. Cut the crab into six parts, put it on a plate as it is, add seasoning, cover the crab, steam for 3 minutes on high fire, pour the soup, add egg white, clear soup and seasoning, and steam on low heat. [Pickled fish belly] Cut the fish belly into 5x3cm pieces, blanch it in a boiling water pot, remove and drain. Using the technology of white-burning cream, the finished product is soft, waxy, smooth and harmonious, with mustard heart, fresh and fragrant, and the population is not tired. [Grilled fish lips] The fish lips are the dried products of the head of the plow shark. After soaking in water to remove the fishy smell, it is mixed with fresh-keeping materials such as scallops, hens and ham. Stew in a small casserole and eat in the original pot. The main products are soft and waxy, and the juice is rich in flavor and nutrition. [Fish Lips in Chicken Juice] Fish lips in water cooked with stewed old chicken juice are the main course of the banquet. [Chop chicken with mustard heart] Chop chicken with chicken fillet and pork fat, mix with egg white and seasoning, and cook with mustard tender heart and clear soup. It is characterized by green mustard and fragrant white and tender chicken. [Frog chop frog] The frog on the frog is a valuable tonic, which is tasteless in itself. It depends on whether the cooking is proper, whether the ingredients are exquisite and whether the cooking is proper. This dish is made of high-quality frog, with minced chicken and chicken soup. The finished product is white, delicate and smooth. [Chicken wing sea cucumber] The main ingredients are water-made sea cucumber and chicken wings. It's a high-grade combination dish made with braised pork. It has the characteristics of crisp chicken wings, smooth sea cucumber, delicious taste and bright red color. [Tomato Sauce Arowana] The main ingredient is grass carp. Batch two large pieces of fish along the back bone, cut with a cross knife, with the skin facing down and the lower part of the chin cut flat. Soak in seasoning for a while, pat corn flour, fry with fish head and fish tail, take out, put it on a plate, put it into a dragon shape, add dragon horn, dragon nose, longan and shredded dragon, then burn it with salty and sweet seasoning and wet starch to make a thick juice and pour it on the fish. [Fish rolls with tomato sauce] Sliced fresh mandarin fish, stained with salt and wine. Chop fish and fat meat, add seasoning and mix well, put it on the fish fillet and roll it into a tube. Then drag the egg starch into the oil pan, fry it until it is crisp outside and tender inside, and put it on the plate. Serve with tomato sauce, green beans and seasoned wet starch. [Fried Shrimp Ball] Mix coarse shrimp, walnuts and water chestnuts with egg white, seasoning and dried starch to make shrimp paste, squeeze into balls, fry in a deep fryer with low fire, stir-fry over medium fire until the color is slightly yellow, and pour tomato sauce on it.