I am going to travel during the Spring Festival to Shanghai, Hangzhou, Shaoxing, Ningbo, Wuzhen, and Suzhou. Can anyone tell me the special delicacies of these places?

Shanghai:

You can try Nanxiang Xiaolongbao, and other delicacies from all over the country

Hangzhou:

Hangzhou's traditional famous dishes:

The most recommended "West Lake Fish in Vinegar" is a special dish among Hangzhou's famous dishes. Today, the most famous place for cooking West Lake vinegar fish is the century-old restaurant "Louwailou" at the southern foot of Gushan Mountain. West Lake Vinegar Fish, also known as "Uncle and Sister-in-law's Treasure", is said to have come from the ancient time when the sister-in-law cooked a bowl of fish with sugar and vinegar for her brother-in-law. When choosing grass carp of moderate size, it is best to cook it in clear water first and control the heat. After serving, pour sweet and sour sauce over it. The finished dish has bright red color, fresh and tender meat, sweet and sour taste, and a slight crab flavor.

Secondly, "Hangzhou Sauce Duck" is carefully made from fat ducks that were raised and matured in that year, first marinated and then sauced. Its meat is jujube red, aromatic and oily, and full of aftertaste. It is a delicious dish to accompany wine. The duck is marinated first and then sauced. The meat is jujube red in color, aromatic and oily, salty yet fresh, and rich in aftertaste. It is a traditional famous dish in Hangzhou.

There is also the "dry-fried bell", which is made by wrapping minced tenderloin meat in high-quality tofu skin, cutting it into inch-long sections, and deep-frying it. If you wrap it with minced bamboo shoots, shiitake mushrooms and mashed potatoes, it becomes a "vegetarian bell" that vegetarians love.

"Dongpo Pork" is a dish made of thin-skinned and tender meat stewed in famous wine. It has a bright red color, a mellow and juicy taste, is crispy but not broken, and is fragrant and glutinous but not greasy. It is a traditional name in Hangzhou. vegetable.

The following are Hangzhou specialty snacks: cat ears (a kind of pastry, each one is as big as a finger-shaped lid, which requires the chef’s skill the most), chicken crisps, slices of Sichuan noodles, and cypress wrapped with green onions. , Hangzhou-style durian cake, Southern Misong dumplings, and Wushan butter cake. You can try it at the Zhiweiguan chain store, which has branches near the West Lake in Wushan Plaza.

Shaoxing:

Old wine, stinky tofu, Shaoxing fermented bean curd, shelduck, fragrant cake, and braised pork with dried plums and vegetables are home-cooked dishes that are very popular among local people. In addition, sauce-based dishes are also famous, such as sauce duck, sauce goose, pickles, etc. There are also fennel beans, which are closely associated with the character Kong Yiji in Mr. Lu Xun's works, and have long become a well-known local snack in Shaoxing.

Ningbo:

Seafood is the most special local specialty. You can go and taste the seafood feast.

Wuzhen specialty snack: Smoked bean tea

Smoked bean tea is also called baked bean tea. The main raw material of bean tea is smoked bean. Processing of smoked beans: First of all, you must choose good tender edamame beans, which must be late soybeans in autumn, with fragrant japonica beans being the best. Boil the fresh late beans in light salt water until half cooked, take them out, drain them, put them in an iron sieve, and put them on a charcoal fire to smoke. It must be smoked over charcoal fire, not wood fire or coal fire, otherwise it will be contaminated with smoke and gas...

Wuzhen Mutton

Tongxiang is the main producing area of ??Hu sheep, so Hu mutton is used The braised mutton cooked as raw material is a traditional dish in this area, and the ones cooked in Puyuan and Wuzhen are the most outstanding.

Sanzhenzhai Sauce Products

Sanzhenzhai Sauce Chicken uses local breed hens raised by local farmers as raw materials. During processing, it is fired as a whole, soaked in original juice, and cooked three times. Then, it is dipped in high-quality soy sauce, rice wine, sugar, spices and other seasonings. After it is taken out of the pot, it must be coated with a layer of sesame oil to complete it. The sauce chicken cooked in this way is red and shiny in appearance, crispy and delicious in the mouth, and has endless aftertaste.

Sanbaijiu

What is Sanbaijiu? "Wuqing Town Chronicles" makes it clear: "It is made of white rice, white flour, and white water, so it has this name."

Gusao Cake

Gusao Cake is oily and sesame, with a crispy texture in the mouth. Crisp and waxy, moderately salty and sweet, not greasy but not too salty, full of country flavor but not rough. Gusao cakes have been produced in Wuzhen for at least hundreds of years

Suzhou:

The ballad goes: "Gusu has many famous snacks, and they taste sweet, soft and glutinous. Pan-fried steamed buns with crab shells are yellow, The tiger's claws are twisted together with a stick..."

Su-style fresh meat mooncakes

There are few southerners who don't like Soviet-style mooncakes. They look golden and moist, and taste crispy and delicious. Sweet and salty variety. Sweet fillings include pine nuts, walnuts, roses, adzuki beans, etc.; salty fillings include ham, shrimp, chives, etc.

Among them, the meat mooncake is probably the most memorable one. In front of the stalls of time-honored brands, you can see queues waiting for mooncakes to be released all year round, and during the Mid-Autumn Festival, supply exceeds demand.

Tasting tips: The most important thing is that the skin is thin and the filling is large, and the crispy layer is clear and not messy.

Fengzhen Noodles

There are few bowls of noodles that bring the aroma of wine to diners like Fengzhen Noodles, because in addition to the common meat bones and eels, the soup is In addition to the bones, wine grains and screws are also added. The topping is a piece of braised pork, but it is different from ordinary braised pork in that it is white and the method is complicated. No soy sauce can be added when braised, and it is purely seasoned with salt. As a result, the braised meat is plump and melts in your mouth; the noodle soup is fresh and smooth, and the wine is mellow.

How to taste it: It is only served between the beginning of summer and the beginning of autumn. Old Suzhou people always say that on a hot summer day, if you eat a bowl of snow-white noodles and sweat profusely, you will naturally feel wind in your armpits.

Ao Zao Noodles in red and white soup

Fried fish noodles in red oil and braised duck noodles in white soup. Most people who have tasted Ao Zao Noodles will never forget the clear soup, refreshing noodles and mellow toppings. Unique flavor. Pan Xiaomin, the national catering master of Xucheng Building, went to Kunshan Aozao Noodle House to learn the art more than ten years ago, and brought the authentic Aozao noodles to Suzhou. He has continuously improved the formula and taste, making the soup more refined and richer in taste, and the toppings include fried fish, In addition to braised duck, braised meat and wild shrimps are also added

Chicken head rice soup

Suzhou people are very particular about eating "water ginseng" chicken head rice. The first is to eat chicken head rice from Nantang, which is of the best quality; the second is to buy a small amount and eat it all at once, so that you can eat it with the fresh taste of water; the third is to eat it during the Mid-Autumn Festival, if you miss it, We can only wait eagerly for the launch next year.

Crab shell yellow

Crab shell yellow is shaped like a crab shell and colored like crab roe. Suzhou people are fond of tea. In old teahouses, one of the two most ordered tea snacks was crab shell roe. In the era of scarcity of materials, it was very rare to have crab shell yolk as a snack. The feeling of leaving fragrance on the teeth and cheeks is destined to become a beautiful eternity. Among the popular traditional tea dishes, the salt and pepper flavored sock sole cake is also a popular one. The small shortbread is exquisitely made, and the layers are as thin as cicada wings, a real testament to the skill.

Fish-flavored spring rolls

The baking of Suzhou spring roll wrappers is unparalleled. The chef holds the pot with one hand and shakes the dough with the other hand, and the dough is clean and crisp. The spring roll skin is as thin as paper, round as a mirror, transparent and soft. Fish-flavored spring rolls, as the name suggests, are filled with seabass meat and shrimps. They have a rich fish flavor and are distinctive local characteristics of the "Land of Fish and Rice".

Yujiu tight fermentation

"Jiu" is a cooking term popular in Jiangsu, Zhejiang and Shanghai, also known as deep-frying; tight fermentation means that a small amount of fermentation is used and it is firm after steaming. After boiling, it becomes crispy on the outside and loose on the inside. Suzhou people prefer to call it "Xinglong Steamed Bun", which means prosperity. It is precisely because of this beautiful meaning that it is put on the market in winter and used as a gift among relatives and friends during the Spring Festival. The supply is often in short supply.

Small wontons

Small wontons are the most common snacks in Jiangnan people. The almost transparent skin is as thin as crepe, with a little pink meat filling showing in the middle. It is served in the most common white porcelain soup bowl. The clear soup is sprinkled with some green onion and garlic leaves and bright yellow egg skin. Or add a little seaweed and shrimp skin to make the soup delicious and full of flavor.

Recommended restaurant: The Wonton Shop next to the Fenghuang Street Market

Tasting Tips: The taste of the wonton soup is very important. The long-simmered bone broth is so fresh that your eyebrows will be Fall quickly. The taste of Jiangnan is all in this bowl of wontons.

Estimated value: 3 yuan/portion

Sugar porridge

The childhood nursery rhyme "Tuk dunk, sell sugar porridge" is deeply rooted in the hearts of the people, and the soft and glutinous taste of the sugar porridge The sweetness is equally unforgettable. Suzhou's sugar porridge is quite famous. The glutinous rice porridge with brown sugar is first put into a bowl, and a layer of red bean paste is sprinkled on the surface. It looks like red clouds covering the white snow. Mix well when eating. It will be hot, sweet, fragrant and waxy in the mouth.

How to taste it: In the most traditional Suzhou sugar porridge, the red bean paste is made from broad beans and brown sugar water, not red beans.

Estimate: 3 yuan/portion

Jiuniang Cake

As soon as the Spring Festival is over, the streets begin to fill with the sweet and sour taste of Jiuniang Cake. Jiuniang cake is a spring seasonal Soviet-style food that is only sold for one season.

It looks like a small mooncake and has fillings such as bean paste and sesame seeds. Especially the rose filling, with white skin and red flesh, seems to seep into the skin. Take a bite while it's hot. It's fragrant, sweet and sour, crisp and tender, with soft skin, sweet filling and glutinous taste. It has a feeling that everyone will be drunk even if the cake is not intoxicating.