独品味庄(仙居店)

It's much more delicious than Baicaotang. This is the place you must go to in Xianju.

Hidden in an inconspicuous street, it seems unknown, but the dishes are amazing. It is simply an inconspicuous monk sweeping the floor. Slow-cooked fresh abalone, one pound each. Two-year-old duck soup is sweet and mellow. Ancient rice wine stewed eggs with deer antlers, a warm feeling rushes from the dantian to the cheeks. If you eat this for a long time, you will definitely not have cold uterus. White fish, the most common ingredient in Suzhou, is made of lard, Dahongpao oil, and salad oil in Xianju to make the meat tender and not loose. It's quite skillful. Two-year-old chicken is smoked with green tea, and the best part is the chicken skin. Sour soup fish maw and shark fin, the naturally fermented fruit acidity is slightly spicy, and the degree is just right. Half a hoof of a 400-pound domestic pig is braised. When it is served, the collagen is so abundant that it shakes duang duang duang! The pig's hoof tendons are as crispy as jellyfish in the mouth. Good ingredients, good control, good seasoning, and good matching. The surprises that Xianju brought me are not only bayberry, what other surprises do you have that I don’t know about? #Local food that can only be eaten #Try the authentic old brand #Local special snacks #How to play in Xianju #Xianju Bayberry

Taizhou is a fusion of mountains and sea, and Xianju, near Wenzhou, shares a more similar culinary culture. Mountain products, chicken, duck, and fish predominate. After picking bayberries, Brother Bao took us to a famous Taizhou local cuisine restaurant. This delicious little shop is meticulous in its selection of ingredients. The smoked chicken, made from chickens aged two years or older, has crispy skin and fragrant meat. The wine-braised egg bowl, with deer antler in it, warms the whole body. The whitewater fish is prepared with a modern twist, using a blend of Sichuan peppercorn oil, chicken fat, and lard to give it a unique aroma. Crucially, the fish is incredibly tender in this season. The skin of the over 400-pound local pig is thick and gelatinous, and the front trotter, stewed with Polygonatum odoratum, requires a reservation. The owner is particular about the ingredients, ensuring the pig's feet don't turn black or bleed. Finally, we had a bowl of noodles with local toppings, a special treat for a son-in-law who's not yet married. The woman will only serve a bowl of noodles if she's satisfied. Every place has a special dish for the unmarried son-in-law.