When it comes to traditional dim sum in Taizhou, the Straw Stove Biscuits must be mentioned. As for its history, few people are expected to say exactly when it can be traced back to. However, Master Wang, the successor of straw stove biscuits, has been doing this business for five or six generations.
After the wheat straw is burned and sprinkled with water, the biscuits are stuck to the fireplace one after another, waiting for the scent of sesame seeds to come out of the stove. Walking along the old street of Taizhou to taste the freshly baked biscuits, guests really expect that the simple feelings to food can be preserved forever in the hearts of Chinese people.
