This food tour in Yiwu is recommended during the coming week-long National Day holiday starting Oct 1.

Chi'an subing (crispy cake). [Photo/wenming.cn]

Chi'an subing (crispy cake)

Chi'an subing (crispy cake) has a history of over 800 years. With a crispy crust, meat stuffing and dried vegetables, the cake should be tasted hot when it still has that special charcoal smell.

Skilled craftsmen take over 10 steps to make a tasty Chi'an subing, including kneading and resting the dough, filling the stuffing, brushing it with local-developed canola oil, and sprinkling it with sesame seeds.

Yiwu-style lamian (hand-pulled noodles). [Photo/wenming.cn]

Yiwu-style lamian (hand-pulled noodles) 

Yiwu-style lamian (hand-pulled noodles) is a desirable fast food for city folk.

Though flavors may vary according to location, Yiwu-style lamian has common standards: the noodles are pulled by hands after receiving orders, noodles should be served with a pork steak with soil sauce, and the dish should be made tastier with a bone broth.

Donghe roubing is as thin as paper and is even translucent. [Photo/wenming.cn]

Donghe roubing

Donghe roubing, a kind of bread filled with meat and shallot, is a traditional Yiwu snack dating back to the reign of Emperor Jiaqing during the Qing Dynasty (1644-1911). It is named after its place of origin – Donghe village in Yiwu. It is as thin as paper and is even translucent.

The fried bread is savory, fatty but not greasy, and brightly colored and lustrous. As a must-eat snack in Yiwu, the hand-made technique of Donghe roubing has been named a municipal-level intangible cultural heritage.