Taizhou is close to the mountains and the sea. It has both the things provided by the hills and the nutrients provided by the tidal flats. It has been a famous land of fish and rice since ancient times.
The local people are not only well aware of the flavor products produced in this land, but they also attract the attention of countless diners from out of town.
If someone asks about Taizhou’s well-known specialties and delicacies, the following list may be able to provide you with some reference to see which flavors are most worth trying.
Sweet and sour Xianju Yangmei
In Taizhou, Xianju Yangmei His reputation can be said to be a household name.
Xianju County has a very unique geographical environment, where the mountains are clear, the water is beautiful, the air is moist, and there is a suitable soil pH, which provides excellent conditions for the growth of bayberry.
In June every year, in the vast mountains and plains, the bayberry trees are covered with fruits. The fruits are purple-red and are as big as table tennis balls, but the cores are very small.
When you take a bite, the plump pulp instantly explodes in your mouth, and the sweet and sour juice fills your entire mouth.
It is different from ordinary bayberry, which is sour and astringent. It is quite sweet and retains a hint of refreshing acidity. After eating one, you can't help but want to eat a second one.
First, in addition to eating them fresh, the locals also like to use bayberry to make wine. Then they make bayberry fruit wine after soaking it in white wine. The fruity aroma and wine aroma blend with each other, thus presenting a unique flavor.
Plump and creamy blue crab
Living close to the sea and eating from the sea, Taizhou people are very picky about seafood.
Three-door blue crab Its status in local aquatic products is quite high.
The water quality of Sanmen Bay is fertile, with just the right salinity and a moderate state. The blue crabs produced here have thin shells but large claws, and the whole body looks plump.
Among the extremely authentic methods, the best way is steaming, which does not require too much seasoning. The freshness and sweetness of the crab meat itself is enough to make people savor it.
When the crab shell is separated, the golden crab paste is very filling. The crab meat is white and tender. When you put it in your mouth, it tastes purely delicious.
People who are good at eating will use blue crab in home cooking methods, such as the dish of fried rice cake with blue crab. The fresh juice of the crab penetrates into the soft and glutinous rice cake. The two complement each other, making it difficult to stop holding the chopsticks.
Fragrant and mellow Tiantai Mountain Yunwu Tea
If you like drinking tea, then Tiantai Mountain Yunwu Tea Not to be missed.
Tiantai Mountain, as the source of Buddhism, has a tradition of growing tea since ancient times.
Tea trees mostly grow in cloud-shrouded places at higher altitudes, absorbing the spiritual energy of heaven and earth.
This kind of green tea has a tight shape and a bright green color.
Brewing in water at around 80 degrees Celsius, the tea leaves slowly unfold in the water, and the brewed tea soup is clear and translucent, showing a tender green color.
It exudes a quiet orchid fragrance, and the taste is fresh and mellow when entering the mouth. There is no sense of bitterness and the sweetness returns very quickly.
When I was idle, I made a drink and looked at the scenery outside the window, and found that my whole rhythm gradually slowed down.
China's No. 1 Chicken Xianju Sanhuang Chicken
Among Taizhou’s meat specialties, Xianju three yellow chicken Definitely has its place.
It is named after its beak, feet, and feathers are all yellow. It is small in size, but its meat is exceptionally tender.
The most suitable way to cook this kind of chicken is to cut it white to retain the original flavor of the chicken to the maximum extent.
The skin of the cooked three-yellow chicken is golden yellow, the meat is firm but not hard, and there are some bloodshot traces in the bones. This is a sign that the heat has reached the right level.
Dip it in a little local soy sauce or garlic sauce, and the freshness and sweetness of the chicken are instantly brought out.
Many friends from other places were deeply shocked when they tasted it for the first time. They were surprised and sighed that chicken could have such a pure aroma.
Gouqu-shaped Yangyangou green tea
In addition to Tiantai Mountain Yunwu tea, there is a green tea with a good reputation in Taizhou. It is called Yangyangou Green Tea. Its origin is Yangyan Mountain in Hetou Town, Linhai.
Its appearance is very distinctive. The ropes are curled and tightly knotted, shaped like a hook, and the color is emerald green.
The most outstanding feature of this tea is that its aroma is extremely high and long-lasting. After brewing, the tea soup appears yellow-green in color and bright, and it has a mellow and fresh taste when entering the mouth.
It is used by the locals to warmly entertain guests. The aroma of the tea contains a lighter aroma of peas or chestnuts, and the taste is quite smooth when you drink it.
For those old tea drinkers who have been keen on drinking tea for a long time, this tea has a very high cost performance, and its quality is not inferior to some expensive and precious green teas. It is simply an excellent choice for people's daily tea drinking.
Huangyan brown sugar cooked in ancient ways
Speaking of the sweet taste of Taizhou, we have to mention Huangyan brown sugar .
During the Southern Song Dynasty, Huangyan began to have a history of planting sugar cane, and the traditional craft of boiling brown sugar was passed down from generation to generation.
Local brown sugar is cooked in a traditional continuous pot without adding any chemicals.
The color of the finished product is bright yellow to brown, and the texture is soft. It can be spread out when pinched by hand. It smells very rich, like the fragrance of sugar cane.
Many women in Taizhou prefer to soak Huangyan brown sugar in water and drink it during confinement or during their menstrual period, or boil brown sugar eggs, or boil brown sugar ginger tea to enjoy it.
It is not just a condiment, but also carries the local people’s eating habits and health wisdom.
Exquisite Xianju lanterns
Even though lanterns are not edible, as a craft treasure that is considered a specialty of Taizhou, they are still worth understanding.
Xianju Lantern It has a long history and is most famous for its needle-punched boneless lanterns.
Its lamp surface has no skeleton and is made entirely of pieces of paper. There are dense pinholes on it, and these pinholes emit soft light.
To make a lantern, you have to go through many procedures, such as drawing, needling, folding, pasting, etc. There are dozens of processes, which extremely tests the patience and skills of the craftsmen.
During festivals, every household hangs up lanterns to symbolize good fortune and health.
Today, this unique folk handicraft has become a national intangible cultural heritage, with extremely high collection value and ornamental value.
Fruity and sweet Yuhuan pomelo
In the fruit field, Yuhuan pomelo (also known as Wendan) is a golden business card of Taizhou.
Yuhuan City’s unique climate and soil conditions make the grapefruit produced here of excellent quality.
The fruit of Yuhuan pomelo is pear-shaped, large in size, and has a golden and smooth skin.
Peel off the thick skin, and the pulp inside is crystal clear and full of grains.
It tastes very juicy, highly sweet and slightly sour, refreshing and relieving greasiness.
It has a high vitamin C content and is shelf-stable and will not go bad after being stored for several months.
When grapefruits are in season every autumn, local people will buy a few and place them at home, so that the whole house is filled with the fragrance of grapefruits.
Tang Dynasty tribute Huangyan mandarin oranges
Speaking of fruits in Taizhou, Huangyan tangerine It can't be avoided either.
Huangyan, known as the "hometown of tangerines in China", has a history of cultivating citrus for more than a thousand years. As early as the Tang Dynasty, Huangyan's citrus was listed as a tribute.
The tangerines here have paper-thin skin and orange-yellow flesh. They are soft and full of juice. If you take a bite, the juice will flow out. There is almost no residue, and there is a little bit of natural fruit acid in the sweetness.
When peeling the orange, the fresh orange fragrance hits your nostrils.
Whether you are eating it yourself or giving it as a gift, Huangyan tangerines are very popular.
Fresh yellow croaker from the East China Sea
The final highlight is of course the seafood representative—— Dachen yellow croaker .
The seawater quality in the area around Dachen Island is very clear, and the water flow there is quite turbulent. The meat of the large yellow croaker raised in this environment is in the shape of garlic cloves and is extremely tender.
The most classic way to eat it is steaming or sautéing it with scallion oil, which can fully reflect the original flavor of the fish.
It has the kind of yellow croaker that has been steamed and improved, and is topped with hot oil and steamed fish soy sauce. The fish meat will melt when it enters the mouth. It is so delicious that one's eyebrows will almost fall off.
For Taizhou people, during the Chinese New Year and festivals, if there is a big old yellow croaker on the table, the quality of the meal will be instantly improved.
Taste the taste of Taizhou between the mountains and the sea
Starting from fresh and sweet fruits, ending with plump seafood, starting with mellow mountain tea and ending with exquisite handicrafts, Taizhou's specialties are just like this city, with both the heaviness of mountains and the vastness of the sea.
If you have the opportunity to travel to Taizhou, you might as well follow this list and taste these local flavors one by one. They will definitely give you a new understanding of the "Jiangnan Water Town".
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