What's delicious in Shaoxing

Specialty: yellow rice wine, stinky tofu, fennel beans and dried vegetables.

Dried vegetables barbecue

When traveling to Shaoxing, you must not try dried vegetables and barbecue. This is the most famous local home cooking in Shaoxing. Fresh and tender, oily but not greasy, quite idyllic.

Deteriorated chicken

Shaoxing is a historic city rich in yellow rice wine. For thousands of years, it can be said that "every family in Tian She has its own brewed wine, and the fragrance of wine is everywhere on both sides of the post road". Every winter brewing season, every family brews its own old wine. Yue chicken is regarded as a nourishing dish in Shaoxing.

Food, people rub the chicken with salt, wrap it in gauze, and then marinate it with alcohol for a few days, which will neither spoil the chicken nor increase its flavor.

Sauce shrimp

Shaoxing wine is famous at home and abroad for its mellow taste and fragrance. Alcohol is a by-product of wine. It tastes mellow. Cooking food with distiller's grains has a long history and unique flavor. "Rotten shrimp" is fresh river shrimp, cooked with rotten juice, and slipped into the dish. Shrimp is white, fresh and tender, with an appetizing smell, and is listed as a "famous dish in China".

The following are some famous Shaoxing dishes:

Fish with head and belly vinegar is a traditional dish of Lan Xiang Restaurant, a century-old Shaoxing restaurant. At the beginning, the shopkeeper built a wooden boat at Houhe Wharf and raised two or three Jin of live fish for burning now. The head and belly vinegar fish are mainly fish heads and fish bellies, cooked with sweet noodle sauce and rice vinegar, and are deeply loved by customers. Point-to-point imitation, handed down from generation to generation, has become a well-known Shaoxing-style dish. This dish is bright red in color, vivid in head and belly, thick and smooth in soup, and sweet and slightly sour in taste. China's menu (China Financial and Economic Publishing House, version 1988, the same below) is available. ?

Silver carp is selected as fish balls in broth, which is tender, sticky, absorbent and elastic. When making, it is required that the "planed" meat is delicate, the "grilled" meat is thorough, the "couch" is soft and solid, the "comb" is fully integrated, and the "squeezed" ring has no tail. The proper proportion of surimi and salt water is the key to the success of this dish. "Fish balls with clear soup" is famous for its clear soup, fresh taste, smoothness and whiteness. China Cookbook contains.

Fish and tofu are exquisite things. When cooked together, the delicious fish flavor permeates the tofu, and the food is more delicious and light. China Cookbook contains. ?

Shrimp balls have a history of 100 years. Formerly known as "Eggs and Shrimp", it is one of the specialties of Shaoxing Tang Ya Hotel. After being improved by the chef, it was renamed "Shao Shrimp Ball". The key to cooking this dish is to master the cooking temperature. After the egg paste is fried, it forms shredded eggs as thin as hemp fiber and is wrapped in shrimp. Golden and oily in color and crispy in texture. Dip it in chopped green onion and sweet noodle sauce and it will be delicious. China Cookbook contains. ?

Stewed Cantonese chicken is stewed with the famous Cantonese chicken. During the Spring and Autumn Period, the old capital of Yue State was built on the east side of Wolong Mountain (now Fushan Mountain). According to legend, in Yuegong, there are a number of flower chickens for the emperor and queen to watch and have fun. Later, it was exported to the people, carefully raised by local people and purebred, becoming an excellent edible chicken variety. People often use it to stew and eat meat. Its meat is tender, chicken bones are crisp, and the soup is clear and delicious, which has become a traditional Shaoxing cuisine. China Cookbook contains.

Shao's small buckle head is an important dish in Lan Xiang Pavilion, a century-old Shaoxing store. Pork belly is cooked by boiling, frying and steaming. Its color is bright red, the meat is crisp but not rotten, and it is oily but not greasy. As the saying goes, "the cake is winter rice, and the meat buckle eats a piece of skin." The former refers to Shaoxing meat pie, and the latter refers to Shao's small buckle, which means that the skin of the meat buckle is fried and particularly delicious. China Cookbook contains. ?

Steamed mandarin fish mandarin fish is also called mandarin fish. It is a rare freshwater fish species produced in Jianhu Lake, with few thorns and tender and plump meat, which is best produced in March and September. Jianhu water is rich in minerals, which provides conditions for the growth of mandarin fish. This dish is steamed with newly caught mandarin fish and seasoned with famous Shao wine. Its color is elegant and pleasing to the eye and tastes like crab meat. It is full of fresh feeling after eating. China Cookbook contains. ?

Jianhu Lake tastes like fish, and the lake is clear and blue. The lake is rich in aquatic plants, which provide good conditions for the growth of fish, especially grass carp, which grows luxuriantly and is strong and fat. The fish-flavored dishes created by Shaoxing famous chefs with Jianhu grass carp are flowery in appearance, salty and sweet, sweet and sour, delicious in rosin and rich in aroma. China Cookbook contains. ?

Dried vegetables, braised pork and dried vegetables are one of Shaoxing's traditional local products. Nine times out of ten, urban and rural residents cook dried vegetables themselves. Dried vegetables are fresh and tender, and will not go bad if they are left for a long time. Roasting "braised pork with dried vegetables" with pork wins with aroma. Its dishes are purple in color, oily but not greasy; Dried vegetables are salty and sweet, and they are quite idyllic in Shaoxing. China Cookbook contains.

Fried stinky tofu is made of pressed tofu soaked in amaranth stalk salt water. After frying, it is the color of Huang Liang, crisp outside and soft inside, and has a special flavor. All the tourists who came to Shaoxing tasted it quickly. ?

Moldy amaranth stalk Amaranth stalks are stripped of branches, leaves and nodes, cut into small pieces, slightly mildewed or salty mildewed, steamed and poured with sesame oil, which is delicious and unique in flavor. And because it is fermented, it helps digestion. This is a traditional Shaoxing folk dish, which has been handed down from the Spring and Autumn Period and the Warring States Period.

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