Baizi wine, also called Dingchen wine is a famous wine in Yiwu. Records about "Baizi Wine "could be found in the "Wild-off series", written by Zhu Danxi, a famous doctor in Yuan Dynasty. Dingchen Wine is made from Zhejiang fine selected top-white glutinous rice

The soybean skin wrap is made by soaking the soybean skin, cutting it into small pieces and wrapping with stuffing like bean curd, vegetable, radish and sticky rice. This is something that every family in Yiwu knows how to make and that the housewives will surely make at every clear and bright and winter solstice seasons. The soybean skin wrap fried golden and served presents the flavor of soybean in addition to the freshness of vegetable materials inside. It is very popular among the food lovers and therefore a must dish in most local restaurants in Yiwu.

Since over 800 years ago, Yiwu ham has been well-known to and spoken very highly by the Emperor for its rich nutrition and aromatic flavor. 800 years later, the tribute still remains its unique charm and is more delicate.

Also known as hand-pulled noodle, which is named in opposite to foreign noodle threads - made by machine. Long life noodle deserves its name for that the noodle thread is one meter long, there. How can it be that long? There is something particular about the flour.
 
 

Yiwu traditional Buddha temple lotus food cake: so delicious.

As early as the early 1960s, almost more than half of rural households in Buddha temple QiTing village are engaged in processing lotus root flour with fresh lotus roots, after lotus root starch was washed, the lees are left for making cakes. Now in the Buddha temple village, almost every household could make lotus root cakes.

People who have been to Yiwu may have had the same feeling: when you walked into that simple restaurant, sat at the table, eyes on that piece of dough in the hands of the master,

Yiwu Clay Baked Cake
This is a kind of flour cake stuffed with pork and pressed very thin before baking. Bake the cake to be crispy and when the oil on the surface calms down, take it out from the oven – ok, it’s time to enjoy!

Around Qingming Festival every year, people used to eat Ching Ming Guo wrapped in a variety of shapes with a variety of fillings: sweet, salty, and also tasteless, sweet one savory, salty one fresh, and tasteless one is nicely wrapped, in one breath several can be swallowed.

Among the Yiwu pear varieties, Huanghua pear leads the top ten famous pears of Zhejiang Province. The Cuiguan and Xizilv species have also won multiple national and provincial awards for quality early-maturing pears. Yiwu pear is well known in the provincial fruit world for its long history, large scale and good quality.