When I was a child, I liked to surround the fire bucket and other freshly baked shortcakes. They were delicious! In fact, the taste of shortbread is divided into three stages: it is eaten as soon as it is baked, soft and the filling is the freshest; Then put it in a bucket and let it stand for about an hour. The fat oil of the pork inside is slowly cooked by the residual temperature in the furnace, and the skin begins to become brittle due to the temperature drop. At this time, it is crisp outside and soft inside, with rich layers; Baked with warm charcoal fire all night, and the water in it dried up. Crispy outside the meeting, crisp inside, and it will fall off with a bite.

2. bergamot cake

Dong Yucheng's pastry shop, founded in 1868, uses its own traditional skills, combines with the current nutritional needs, combines with the research and development of Chinese medicine experts, uses local bergamot and maltose, and adopts pickling, shaping, baking and other processes to develop health care products with dietetic effects. The bergamot cake has a soft entrance and a sweet aftertaste, which is suitable for people at all stages. Since it was put into the market, it has been deeply loved and praised by new and old customers.

3. Chicken gizzards

Chicken gizzard is a unique kind of gizzard in Lanxi. Unlike ordinary gizzard, its skin is thin and sunken. Lanxi people like the fragrance of onions, so they prefer chicken gizzards. The golden yellow skin gives off the unique fragrance of onion leaves colliding with eggs. When it is half cooked, open a small mouth and pour in the seasoned egg. Under the action of high temperature, onion segments and egg liquid become the perfect combination. Take a bite, smell the mouth, full of happiness!

4. salty soup head

In the Chinese food industry, the "sweet and salty dispute" of glutinous rice balls has a long history. Lanxi Tangyuan, also called Tangtou and Miguo, is a kind of salty tangyuan, and its shape has a unique tip. Thin skin and many fillings, the taste is more suitable for modern people. Dried bamboo shoots and tofu are both cocoa lovers, attracting foodies of all ages. Bring out the soup after cooking, pick some lard, pour soy sauce and sprinkle with chopped green onion, and you will fall in love with the salty dumplings in Lanxi!

5.womian

In the early years of Dongyang Womian, people cooked noodles with leftover vegetables and soup, and then made batter with sweet potato starch, which was nutritious and easy to digest and absorb. Today's Dongyangwo noodles are carefully cooked by chefs, and the ingredients are naturally no longer the original leftovers and soup. However, the unique taste of Womian has been circulating in people's mouths and has gradually become a food for relatives and friends. Even if guests come to the party, they will serve us in the end. When they are full, the guests can have another bowl of delicious and digestible Womi noodles.