The great shore of the mountain, the momentum of the stone, the spirit of the water, and the beauty of the forest are the evaluation of most people for Tonglu, and the beautiful scenery naturally has a food match. Lu cuisine belongs to the Zhejiang cuisine, rich in aquatic products, and this is also highlighted in the dishes, now let's taste tonglu's unworthy cuisine!
Tonglu sauce meat side
The meat is fat but not greasy, and the taste that melts in the mouth is unforgettable. It is carefully cooked with fresh pork pieces plus shallots, ginger, garlic, etc. Suitable for four or five people at the table, of course, if you prefer to be exclusive, it is best to accompany a glass of wine. Between such beautiful landscapes and rivers, the sense of taste seems to have been sublimated.
Tongjiang mandarin fish
You can also call it the Anchovy, one of the "Four Famous Freshwater Fishes" in China. Tongjiang mandarin fish has delicate and tender flesh, fewer spines, and delicious taste, which is actually the best among fish. After steaming, it is drizzled with a sweet juice and the taste is even more delicious. A family outing in Tonglu, this dish is obviously an essential on the table.
Egg cake
Egg cake is a quite distinctive one of Tonglu snacks. After the cake is fried, the shell is golden yellow, but the inside is red, green, white and yellow, especially fresh is that in addition to the minced meat and green onions, it will also open a small mouth, beat a whole egg, seal and then fry, cook and bite open, very delicious. Golden yellow oil cake, which is red, green, white and yellow, full of color and fragrance, Tonglu people like to treat relatives and friends with hometown snacks.
Three wild thatched chickens
The slaughtered chicken is washed, roasted on charcoal until it is six ripe, then the meat is removed, soft and crushed with a salt rod, the pre-cut and mixed green onion, garlic, coriander, green pepper, salt, etc. are mixed together, kneaded into the size of a fist, tied with washed lemongrass, sandwiched with bamboo slices, baked on the charcoal, and then baked with lard for a few minutes, remove the lemongrass and eat. This dish is spicy and delicious, delicious and delicious, and is quite popular with customers.
Dried roasted fish
Ziling fish resembles Taihu Lake silver fish, with a slender body and no inch. After boiling the fish oil, add red pepper, soy sauce, sugar and other condiments and stir-fry, the taste is sweet and sour, crunchy and delicious, and the wine is excellent. Playing in Tonglu is bound to be indispensable to the taste of this dish, enjoy the local scenery, taste the local taste, what a happy thing.
Boiling steamed buns in oil with stinky tofu
As one of the traditional snacks of Tonglu, steamed buns are fermented with sweet wine. A steamed bun with a large rice bowl can be grasped in the palm of your hand, let go, and restored, very soft. Fry in oil until golden brown, cut while hot, smear with chili sauce in the middle, and add one or two pieces of boiling stinky tofu in oil. A little more Tonglu's yellow hot sauce will taste better.
Baguette
After the fifteenth day of the first month of each year, there is a traditional snack on Tonglu Street, which belongs to a custom dim sum in Tonglu. Fine white glutinous rice is selected and ground into glutinous rice flour after washing and processing. It is made by steaming sugar, glutinous rice flour and lard. On top of it are green green fruits, yellow kumquat cakes, brown walnut flesh, red preserved candied fruit and red and green silk, dotted with white cakes, the color is delicious and sweet, oily and sticky, soft and delicious.
Steamed anchovies
Anchovies are treasures of fish, and in late spring and early summer, they swim from the East China Sea to the waters around Tonglu Yanziling Diaoyutai to spawn and breed. Because anchovies would rather lose their lives than lose their scales, they are also called "love scale fish", and Su Dongpo calls it "love scale fish". Anchovies should be steamed, on top of the mushrooms, ham slices, green onions, ginger, color and flavor.