Fotang Qianzhang Noodles
When you come to Fotang, you can hardly resist a bowl of steaming hot hand-pulled noodles. Fotang Qianzhang Noodles are mostly handmade. The noodles are springy and smooth, while the broth is prized for its light, refreshing flavor. The most classic version is the Qianzhang Shredded Pork Noodles. The shredded pork (or minced pork) is tender and savory. Beneath the pork lies a thin layer of pickled mustard tuber slices, complemented by soft, silky thousand-layer tofu skin (qianzhang). Every bite is full of aroma and taste.
Pear paste candy
Pear paste candy has a calming, moistening effect and helps reduce phlegm and relieve cough. Hundreds of jin (catty) of pears are boiled down to just a few dozen jin of pear paste. As a folk rhyme goes:
A branch of ice‑hanging pear paste bright,
Then boiled with longan to enhance the delight.
Hawthorn and malt help digest food,
Four Gentlemen herbs expel worms for good.
On top float five‑spice flower dew,
Below six flavors make a pleasant brew.
Seven‑Star stove with charcoal fire glows,
Eight‑Trigram stove where the pear paste grows.
Nine strips of tangerine peel whet the appetite,
Ten herbs decocted together day and night.
Decocting is one, simmering is two,
Together they form this paste so true.
This rhyme vividly captures the intricate process of making pear paste candy. On the old street of Fotang, you can taste the handcrafted pear paste candy made by inheritors of the Yiwu pear paste candy making technique.
Buckwheat ''Mice''
To make this dish, buckwheat flour is mixed with water into a dough. The dough is cut into sections, rolled into thick strips, then divided into small pieces. Using the back of the middle and index fingers, each piece is pressed against a bamboo or plastic sieve, rolling from front to back, thus forming a shape resembling a mouse – hence the name. Because this food is both healthy and unique, many old Yiwu locals serve it to guests from afar. For urbanites accustomed to refined, rich dishes, occasionally enjoying a bowl of light buckwheat mice can be a pleasant change.
Yiwu Brown Sugar
Yiwu brown sugar is considered the finest among brown sugars. Made using traditional techniques without refining, it retains the natural nutrients of sugar cane. Yiwu brown sugar has a tender yellow color with a slight greenish hue. It is soft, fluffy, sweet, and aromatic. It is known to help relax muscles and improve blood circulation, ward off cold and dampness, and warm the stomach while strengthening the body.
Acorn Jelly (Zezi tofu)
Acorn jelly is a must‑have summer refreshment in Yiwu. To prepare it, take an appropriate amount of acorn starch and mix it with water into a slurry. Slowly pour the slurry into boiling water and cook until it becomes a thick paste. The cooked paste is then poured into bowls or molds, allowed to cool, and soaked in cold boiled water – and the acorn jelly is ready. To serve, cut a piece into small cubes, add a bit of vinegar and a little brown or white sugar to taste, and finish with a few drops of peppermint oil. The result is a cool, refreshing treat that helps beat the summer heat.
Donghe Meat Pancake
Donghe Meat Pancake originated during the Jiaqing reign of the Qing Dynasty (1796–1820) and is a traditional Yiwu snack. The pancake is as thin as paper, golden and glossy, with a savory, aromatic flavor – rich but not greasy. Since ancient times, it has been a perfect dish for entertaining guests or giving as a gift. The pancake is filled with a mixture of chopped scallions and minced pork, then brushed with lard and pan‑fried until golden and crispy. The hot, fragrant pancake is simply irresistible. According to the genealogy of the He family in Donghe, the custom of serving meat pancakes to guests dates back 580 years.
