How to introduce Shaoxing specialties in an essay

1. An essay about the specialties of Shaoxing

My hometown is Shaoxing. It is a land of plenty and rich in products. It is one of the top ten counties in China. Zhou Enlai. Lu Xun. Qiu Jin. Zhu Ziqing is from Shaoxing, and Shaoxing is really a paradise for outstanding people. Shaoxing’s specialties are also quite famous, such as fennel beans, rice wine, fragrant cakes, moldy tofu, and moldy dried vegetables. This time I want to introduce our Shaoxing. The stinky tofu. When foreign tourists come to "Lu Xun's Hometown", they must try the stinky tofu. As the name suggests, "stinky tofu" is of course very ugly. Yes, the stinky tofu is indeed very ugly before it is cooked. It's smelly, but it will become fragrant after frying in the pot. The process of frying is also very fun. When the oil in the pot starts to smoke, put the stinky tofu into the pot and let it take a hot bath in the pot. , Slowly, the stinky tofu put on a golden coat, and a strong fragrance also followed. The stinky tofu after coming out of the pot was square, like chess pieces, placed in the pot. Once chewed, it's crispy on the outside and soft on the inside, making you want to eat it again. If you have the opportunity to come to Shaoxing, you must try our specialty - Shaoxing stinky tofu. 2. Write a composition about Shaoxing’s specialties

1. The history of Shaoxing stinky tofu

Stinky tofu is a folk snack with rich cultural heritage. It has a history of nearly a thousand years. The most prosperous era can be traced back to the Kangxi period of the Qing Dynasty. Emperor Kangxi became so passionate one day after eating Wang Zhihe stinky tofu that he wrote the word "Qingfang" on it, making stinky tofu instantly famous all over the world. According to historical research, The Empress Dowager Cixi also had a hobby of eating stinky tofu and listed it as a side dish for the royal family. The reason why stinky tofu is so delicious is that it has a good marinade. The method of making the marinade is extremely complicated. It is not just pickling fresh vegetables and letting them ferment naturally. Instead, various spices are continuously added during the pickling and fermentation process. Carefully prepared, it doesn't dare to be called old brine or good brine after only a few years, it can only be called clear brine. A jar of good brine is often more than 20 years old. The formula of spices for marinated marinades is extremely particular. Most people usually just add black sesame seeds, cinnamon, star anise, etc. A truly good marinated marinade contains more than a dozen spices, and the proportions are also very strict. As the saying goes: There are a thousand tofu langs. , there are a thousand kinds of stinky tofu. The meaning is that depending on the preparation and age of the brine, the taste of the stinky tofu will be different.

When it comes to food in Shaoxing, it seems that it is always inseparable from the smelly moldy pickled food, which is in sharp contrast to the clear and clear water of Jianhu Lake and the otherworldly Xishi beauties. As a Shaoxing native, I have a deep understanding of the food. In this regard, I always follow Lu Xun and Xu Wenchang as examples, explaining that what I eat is stinky tofu and moldy tofu, but what comes out is a good article with a beautiful heart.

2. Characteristics of Shaoxing stinky tofu

Stinky tofu is a compulsory course in Shaoxing cuisine, but it is also the most difficult experience for most outsiders. , it is soaked in amaranth stem juice. It can be steamed or fried. The fried one is more common because it is convenient to eat, while the steamed one has more home-cooked taste. Savor it carefully and it is actually endlessly delicious. Those who like to eat will be moved by the smell, while those who don't like to eat will avoid it for fear of not getting there. Among them, the masters don't need to add any seasonings when eating it, and what they want is the original "stinky" taste. Nowadays, there is also stinky tofu in Hangzhou, and occasionally it can relieve lovesickness, but it is always not as tasty as the one in the small alleys in Shaoxing. The smiling old people guard the warm stoves, and the narrow alleys smell of the peace of old age.

3. Representatives of Shaoxing’s stinky tofu

Shaoxing’s stinky tofu became famous at home and abroad in Lu Xun’s writings. The representatives of Shaoxing’s stinky tofu are the stinky tofu in Xianheng Hotel and the Lu Xun Memorial Hall. The three-flavor stinky tofu is said to be the first place winner in the Shaoxing stinky tofu competition. The stinky tofu in Wuzifang, Shaoxing is also very good, with many chain stores opening across the country.

Welcome everyone to come to Shaoxing to taste Shaoxing's special snacks when you have time

Several ways to make Shaoxing stinky tofu:

Making stinky tofu

Raw materials and recipes :

5kg soybeans, 250g chili oil, 1kg camellia oil, 150g sesame oil, 500g soy sauce, 15kg brine, 100g coarse salt, 300g plaster of paris

Production process:

(1) To make tofu, soak the soybeans in water. After soaking, wash them with clean water, add 20~25kg of clean water, grind them with a stone mill into a thin paste, then add the same amount of warm water as the thin paste, mix well, and put it into a cloth bag , squeeze out the juice with force, then add boiling water into the bean dregs, mix well, and then squeeze it out so that the bean dregs do not stick to your hands. When the soy milk has been squeezed out, skim off the foam, put the slurry into a pot, bring to a boil over high heat, and pour In the tank, add gypsum juice and stir it with a wooden stick while adding it. After stirring for about 15 to 20 turns, you can add a little water. If it is mixed with the slurry, it means that the gypsum juice is not enough, so you need to add some more gypsum juice and stir again. If the added water is not mixed with the slurry, it will turn into curd after about 20 minutes. Scoop the tofu into a wooden box, cover it with a wooden board, press it with heavy stones, and press out the water to make tofu.

(2) Fried stinky tofu. Put the alum into a bucket, pour in boiling water and stir it with a stick. Add the tofu and soak it for about 2 hours. Take out the tofu and cool it. Then soak the tofu in brine. It takes about 3 to 5 hours in spring and autumn, about 2 hours in summer, and about 6 to 10 hours in winter. After soaking, take it out, wash it briefly with cold water, and drain it. Then pour all the tea oil into the pot and heat it up, add the tofu and fry over low heat for about 5 minutes. Once browned, take it out and put it in a plate. Use chopsticks to drill a hole in the middle of the tofu. Add the chili oil, soy sauce and sesame oil. Pour them together and mix thoroughly, then place them in the tofu hole and serve.

(3) The brine preparation method is calculated based on the standard calculation of using 2.5kg of tempeh. 15kg of water must be added to boil. After filtering, add 1500g of alkali to the juice and soak for about half a month. Stir once a day and ferment. Then it becomes brine.

Spicy stinky tofu

Ingredients:

4 slices of stinky tofu, 1 root of green garlic, 1 tablespoon of minced garlic, 1 tablespoon of wine, 3 spicy beans tablespoon, half a tablespoon of sugar, half a tablespoon of soy sauce, 1 cup of water

Method:

1. Wash the stinky tofu, fry it in 1 bowl until crispy and take it out. .

2. Use another 2 tablespoons of oil to sauté the minced garlic until fragrant, then add all the seasonings and bring to a boil. Add in the stinky tofu and green garlic cut into oblique sections and cook until fragrant.

3. Simmer over low heat until the soup is slightly dry, then pour it into the pot and serve.

One is gray soft tofu, and the other is gray dried tofu. Fry the tender stinky tofu in a frying pan until golden brown, then put it in the pan. When eating, add some chili sauce, sesame sauce, garlic juice, coriander, green onion, and minced ginger. It tastes crispy on the outside and soft on the inside, with a rich flavor; gray color The stinky dried tofu needs to be fried in oil for a little longer to be thoroughly fried. As the attractive odor spreads, small bubbles will appear on the surface of the dried tofu, and the color will turn gray-black. , you can eat it. Such dried stinky tofu is usually cut into small pieces and skewered on bamboo skewers. After being fried, it is directly brushed with the sauce prepared by the stall owner and eaten while hot. It is crispy, delicious and quite chewy. 3. Please introduce the Shaoxing specialty products in an explanatory text of 600 words

Pingshui Pearl Tea

Pearl tea is a unique green tea product in our province and one of my country’s main export teas. The formation of Pingshui Pearl Tea can be traced back to the Song Dynasty. At that time, Gong Qian supervised the production of a round tea called "Longfeng Tuancha", which was later further developed into "Xiaolong Tuancha", which was the prototype of pearl tea. Since the Ming Dynasty, the method of making tea has gradually changed from steamed green tea to fried green tea. The whole leaves were dried to form the current pearl tea. "Zhuji County Chronicle" records: "There is a kind of round pearl, one leaf is rolled into a ball, imitating the ancient dragon and phoenix dumpling method, and is sold abroad...it can be seen that it is a tribute to Kangxi." In the late Ming and early Qing dynasties, pearl tea had been fully formed.

Pearl tea was first distributed in Pingshui Town, Shaoxing County. Private merchants set up teahouses to purchase raw tea from the mountainous areas of Shaoxing, Shengxian, Zhuji and other counties, processed and packaged it, and transported it to Ningbo Port by waterway. , sold overseas, so the name "Pingshui Pearl Tea" has been used to this day.

Pingshui Pearl Tea has unique appearance, flavor, and craft characteristics. Its appearance is tight, green in color, and body The bones are heavy and solid, like dark green beads, and they fall onto the plate with a sound. It is called the best green tea and is known as the "green pearl". Its inherent quality is fragrant and strong, and it is durable in brewing. , the fragrance is strong and lasting, the tea soup is clear, the buds and leaves are intact and bright in color, and it is very popular among consumers. Many overseas Chinese have won provincial quality product and national quality product awards, and enjoys a high reputation in the international market in 1984. At the 23rd World Quality Food Selection held in Madrid, Tiantan brand special pearl tea won the gold medal. This is the only medal won by our country at this meeting, and it is also the first medal won by our province’s export products since the founding of the People’s Republic of China. An international award.

Pingshui pearl tea needs to go through primary processing and refining secondary processing, and the key process is the primary processing method, which requires three processes: greening, rolling and drying. . The drying process can be divided into four processes: "fried two greens", "fried three greens", "fried in the right pot" and "fried in a big pot". In the past, it took more than 10 hours to fry a pot of pearl tea by hand. It is very strong, so there is a saying that "one pound of tea will drip on your heels, and one season of tea will make you lose weight." Since the 1960s, our city has created a revolutionary machine for frying and drying pearl tea, mechanizing the entire process of the initial production of pearl tea, thus greatly improving the quality of tea. It reduces the labor intensity, improves the efficiency of tea frying, and also improves the roundness of the appearance of pearl tea.

After liberation, the party and the Communist Party of China attached great importance to the production and marketing of pearl tea. A lot of work has created a new situation in the production, quality and export of pearl tea, which has continuously improved the reputation and status of Pingshui pearl tea in international trade. In the 1960s, Tiantan brand small-packaged pearl tea came out, and even more It is famous all over the world. Until the late 1970s, the supply of ball tea was in short supply. In 1979, the total export volume of Pingshui pearl tea exceeded 15 million kilograms, earning more than 40 million US dollars. The top exported green tea. It is sold in more than 40 countries and regions on five continents. 4. Please write an article introducing Shaoxing’s specialties. It’s best to add your own experience.

When it comes to Shaoxing’s food, it seems that it is always inseparable. The smelly moldy pickled ones are in sharp contrast to the clear and clear Jianhu water and the otherworldly beauty of Xi Shi. As a Shaoxing native, I always follow Lu Xun and Xu Wenchang as an example for this and interpret it as eating stinky tofu. Stinky tofu is a good article from Jin Xinxiukou.

Of course, I also like stinky tofu very much. Stinky tofu is a representative of Shaoxing cuisine, but for most outsiders. It is also the most difficult part. It is soaked in amaranth stem juice. It can be steamed or fried. The fried one is more common because it is more convenient to eat. The steamed one has more of a homely taste. It is actually fresh when you taste it carefully. Infinite flavor.

Those who like to eat will be moved by the smell, while those who don’t like to eat will avoid it for fear of not getting there. Experts don't need to add any seasoning when eating it, they just want the original "stinky" taste.

Nowadays, there is also stinky tofu in Hangzhou, but I always feel that it is not as tasty as the one in the small alleys of Shaoxing. Making stinky tofu requires patience and time.

First wash the jar with cold boiled water and dry it, then evenly apply a layer of salt in the jar, wash the amaranth stems with cold boiled water, roll them in salt respectively, and then place them regularly. altar. 5. A 200-word essay introducing the scenic spots, food and specialties of Shaoxing

Walking through the streets and alleys of Wansheng, the snack bars immediately came into view. The shops were crowded with people, and the air was It is filled with sour and spicy aroma, "It smells so good!" Anyone who has smelled it will sigh like this.

This snack is Wansheng’s famous hot and sour noodles. As the name suggests, you may have guessed its taste! It’s sour and spicy, and it tastes so good! Hot and sour noodles come in a variety of colors.

The crystal-clear and plump vermicelli immersed in the bright red soup seemed to be covered with a layer of mysterious cotton yarn.

Green sea silk, emerald green cabbage, green mustard slices are like stars floating on the soup, colorful and diverse, dazzling. The aroma of hot and sour noodles floating in the air is really intoxicating, like a big hand hooking my heart and occupying my thoughts.

The fragrance of green onion and garlic, the strong taste of sesame oil, the irritation of chili pepper, and the sourness of aged vinegar.

The fragrance is addictive, as if there is a strong possessive desire. Looking at the color of the hot and sour noodles and smelling the fragrance of the soup, no matter who you are, you will be unable to suppress your emotions and start eating without caring about your appearance.

The slender vermicelli is mixed with the strong aroma of sesame oil and a hint of green onion and garlic. When you chew it in your mouth, it feels full, rich and elastic. Take a big gulp of the hot, sour, spicy, fragrant and rich soup that makes you want to drink it all.

This is Wansheng’s hot and sour noodles, which embodies the hometown style and cultural heritage. 6. A 200-word essay introducing the scenic spots, food and specialties of Shaoxing

Walking through the streets and alleys of Wansheng, the snack bars immediately came into view. The shops were crowded with people, and the air was It is filled with sour and spicy aroma, "It smells so good!" Anyone who has smelled it will sigh like this. This snack is Wansheng’s famous hot and sour noodles. As the name suggests, you may have guessed its taste! It’s sour and spicy, and it tastes so good!

Hot and sour noodles come in a variety of colors. The crystal-clear and plump vermicelli immersed in the bright red soup seemed to be covered with a layer of mysterious cotton yarn. Green sea silk, emerald green cabbage, green mustard slices are like stars floating on the soup, colorful and diverse, dazzling.

The aroma of hot and sour noodles floating in the air is really intoxicating, like a big hand hooking my heart and occupying my thoughts. The fragrance of chopped green onion and garlic, the strong taste of sesame oil, the irritation of chili pepper, and the sourness of aged vinegar. . . . . . The fragrance makes people addicted, as if there is a strong possessive desire.

Looking at the color of the hot and sour noodles and smelling the fragrance of the soup, no matter who you are, you will be unable to suppress your emotions and start eating without caring about your appearance. The slender vermicelli is mixed with the strong aroma of sesame oil and a hint of green onion and garlic. When chewed in the mouth, it feels plump and elastic. Take a big gulp of the hot, sour, spicy, fragrant and rich soup that makes you want to drink it all.

This is Wansheng’s hot and sour noodles, which embodies the hometown style and cultural heritage. 7. How to write an essay about Shaoxing

Shaoxing is located in the southern wing of the Yangtze River Delta, between Hangzhou and Ningbo in the north-central part of Zhejiang Province. It governs Shaoxing County, Zhuji City, Shangyu City, Shengzhou City, Xinchang County and Yuecheng District. , is the hometown of world literary giant Mr. Lu Xun.

Known as the "Venice of the East", it has won the United Nations Habitat Award and the happiest city in China in 2008. Known as a water town, a town of bridges, a town of wine, a town of calligraphy, and a town of celebrities, it is one of the first batch of national historical and cultural cities, one of the first batch of China's outstanding tourist cities, and a key development and opening city in the southern wing of the Yangtze River Delta.

It is one of the top ten cities, top ten counties and top ten cities in the country. It is also a famous global textile city and world textile trade center in the country.

Shaoxing is an ancient cultural city with a history of 2,500 years. It is a "museum without walls" and a "hometown of celebrities" with bright stars - Shaoxing. The number of bridges is 5.5 times that of Venice, with an average of 6.3 bridges per 1,000 square meters.

"Looking at the lake water leisurely, I feel a strong sense of ancient and Vietnamese sentiments." Shaoxing is famous for its long history, rich cultural landscape, beautiful scenery, rich products, customs and attractive celebrities. It has been known as "a land of cultural relics and a land of plenty" since ancient times.

Therefore, it is a tourist attraction that tourists yearn for.

Shaoxing is one of the first batch of famous historical and cultural cities in China and one of the first batch of outstanding tourist cities in China. It is a famous water town, bridge town, wine town and calligraphy town. Famous people in Shaoxing include Lu You, Cai Yuanpei, Qiu Jin, Lu Xun and Zhou Enlai. , Zhu Kezhen, Ma Yinchu, Fan Wenlan and other celebrities' hometown, Chairman *** called Shaoxing "Jianhu Yuetai Celebrity Township". 8. Introduction to Shaoxing’s specialties

Old wine

Shaoxing old wine is a famous specialty of Shaoxing with a very long production history. According to documentary records, Shaoxing's wine making industry was very common during the Spring and Autumn Period and the Warring States Period. "Lu's Spring and Autumn Annals" contains the story of Gou Jian, the king of Yue, who "threw mash to work for his teacher". There are still ruins of "throwing mash into the river" in the city. By the Northern and Southern Dynasties, Shaoxing old wine had become a tribute. During the Wuyue Kingdom of the Five Dynasties, Shaoxing's winemaking industry further developed, and the wine tax had become one of the important taxes of the country at that time. King Qian of Wuyue set up a special wine department to take charge of it. This is the origin of the Jiuwu Bridge in the city.

Black felt hat

Black felt hat is a unique folk hat commonly used in Shaoxing. Zhang Dai's "Night Dirty Boat" of the Ming Dynasty records: "The Qiang people began to make felt hats in the Qin and Han Dynasties." Zeng Shiqing, a person from Kuaiji in the Ming Dynasty, also said "the yellow silkworm cocoon swallow felt hat". In the twenty-fifth year of the reign of Emperor Guangxu of the Qing Dynasty (1899), Pan Shangsheng moved from Paodu, Shaoxing to Xiying, the city, and opened Pan Wansheng felt hat shop, with an annual output of about 2,000 felt hats. In 1940, felt hats became increasingly popular. The red felt industry in Gaobu Town, Shaoxing County also switched to producing black felt hats.

Fennel beans

Fennel beans are a Shaoxing snack, often used as snacks or as a drink. Due to the description in Lu Xun's novels, Shaoxing's fennel beans are worth a hundred times more and have become one of the commodities that foreign tourists rush to buy. In order to meet the purchasing needs of tourists, the packaging of fennel beans has been greatly improved, so the small fennel beans have formed a large market in Shaoxing. 9. Detailed introduction to Shaoxing specialties

Shaoxing Shelduck, referred to as Shao duck, is produced in Shaoxing, Xiaoshan, Zhuji and other counties. This area was originally under the jurisdiction of Shaoxing Prefecture, hence the name.

Shao duck meat is tender and delicious. Eating the old female duck that has been eliminated after giving birth can nourish the yin of the five internal organs, clear away the heat caused by fatigue, nourish the stomach and promote fluid production. It is a good nutritional supplement, "old duck stewed with ham" It is a famous local dish. The local area has a traditional custom of "growing rice to make wine, raising ducks with distiller's grains, and fertilizing the fields with duck manure".

2. Rizhu Snow Buds, referred to as Rizhu Tea, are produced in Rizhu Ridge, Kuaiji Mountain. The tea buds are thin and pointed, covered with snow-white hairs, hence the name. After the tea is soaked in boiling water, the snow buds stand upright, like orchids and snow, so it is also called "Lan Xue".

The finished product has thin and pointed buds, exposed pekoe, orchid aroma, sweet and nourishing taste, thick and long-lasting odor, and is durable after being brewed. The soup color is milky white. After brewing for 5 times, the fragrance still exists. This tea has been rated as a precious fairy tea in the "Tea Classic" written by Lu Yu in the Tang Dynasty.

In the Southern Song Dynasty, it became a tribute. 3. Shaoxing Mengdamao Osmanthus Cake has a production history of more than 200 years.

It was once listed as one of the eight major tributes in the Qing Dynasty and was quite prestigious. The finished product has fine powder, crisp and delicious taste, pure fragrance, suitable sweetness, and is easy to digest. It is an ideal supplementary food for infants and young children. It can be mixed with water and fed, especially for the elderly who have fallen teeth. It can be eaten with tea, and the mouth and cheeks will be fragrant.

4. Shaoxing enzyme dried vegetables are made from fresh and tender potherb mustard vegetables. It has been produced for hundreds of years.

It is mainly produced in Shaoxing, Cixi, Yuyao and other cities and counties, with Shaoxing producing the best. The finished products are divided into three categories: A, B, and C.

High-quality ones are yellow and bright in color, dry, with thin stems, uniform length, fresh taste, tender texture, moderate saltiness, no hard stems, no impurities, and are fresh, fragrant, tender and mellow in taste. There are many ways to eat it, and it has the effect of relieving summer heat and clearing away heat.

5. Shaoxing Xianheng Mother and Son Soy Sauce: It is called soy sauce because it uses soy sauce as the soup base and then makes soy sauce. Founded in the Kangxi period of the Qing Dynasty.

6. Shaoxing Xianheng Milk Cucumber is made from the most famous Zhaixia cucumber in the Jiangnan region. It has thin branches, thin skin, crisp texture and fresh taste. Founded in the Kangxi period of the Qing Dynasty, it has been more than 300 years.

7. Shaoxing fermented bean curd products, in addition to red and green recipes, are also available in four categories: drunk recipe, chess recipe, and green recipe, with different colors, sizes, and flavors.

The red side is salty and sweet, and was used as a tribute in the Ming and Qing Dynasties, also known as the tribute side; the drunk side is light yellow and has a rich wine flavor; the chess side is yellow in color and tastes mellow and warm to the stomach, and is most suitable for the elderly or those who are sick; the green side is not produced It needs to be stewed in old wine tanks. It has a strong seasonal effect and is generally not exported. If it is eaten in season, it will have excellent taste, high quality and low price.

In addition, there are also varieties such as ham red bean curd, fragrant bean curd, rose bean curd, and refined sesame oil drunken formula. Shaoxing fermented bean curd has a production history of more than 1,500 years. As early as the Jiajing period of the Ming Dynasty, it has been sold to India, Myanmar, Thailand, Malaysia and other places.

8. Fengqiao torreya is mainly produced in the Kuaiji Mountain area at the junction of Zhuji, Shengxian and Shaoxing counties and in the Yushan area of ??Dongyang County. Zhongjialing, Xikeng, Huangkeng, Dujiakeng and other villages in Dongxi Township, Fengqiao District, Zhuji County have the largest output and the highest quality.

Among them, the thin-shelled torreya, also known as the thin-shell torreya, has the characteristics of thin shell, full kernel, fruity aroma and crisp texture, and is the best variety among the torreya. 9. Shengzhou bamboo weaving crafts are arts and crafts made of bamboo strips or sheets.

The product is sterile and non-toxic, has a unique shape, elegant color and is easy to use. The weaving skills are exquisite and superb.

10. Shaoxing black felt hat The black felt hat is a unique folk hat commonly used in Shaoxing. Zhang Dai's "Night Dirty Boat" of the Ming Dynasty records: "The Qiang people began to make felt hats in the Qin and Han dynasties."

Zeng Shiqing, a native of Kuaiji in the Ming Dynasty, also said "the yellow silkworm cocoon swallow felt hat". In the twenty-fifth year of the reign of Emperor Guangxu of the Qing Dynasty (1899), Pan Shangsheng moved from Paodu, Shaoxing to Xiying, the city, and opened Pan Wansheng felt hat shop, with an annual output of about 2,000 felt hats.

In 1940, felt hats became increasingly popular. The red felt industry in Gaobu Town, Shaoxing County also switched to producing black felt hats.

11. Xianggao Xianggao was once one of the eight tributes of Shaoxing in the Qing Dynasty. It has a long history. Its raw materials are mainly refined white rice and sugar, supplemented by spices made from traditional Chinese medicines such as cloves, angelica angelica, and cardamom. It has the characteristics of sweet, fragrant and crispy. There are many varieties and specifications, and the taste is divided into sweet and pepper.

12. Shaoxing old wine Shaoxing old wine is a famous specialty of Shaoxing with a long production history. According to documentary records, Shaoxing's wine making industry was very common during the Spring and Autumn Period and the Warring States Period.

"Lu's Spring and Autumn Annals" contains the story of Gou Jian, the king of Yue, who "threw mash to work for his teachers". There are still ruins of "throwing mash into the river" in the city. By the Northern and Southern Dynasties, Shaoxing old wine had become a tribute.

During the Wuyue Kingdom of the Five Dynasties, Shaoxing's winemaking industry further developed, and the wine tax had become one of the important taxes of the country at that time. King Qian of Wuyue # set up a special wine department to take charge of it. This is the origin of the Jiuwu Bridge in the city. . After the Song Dynasty moved south, Shaoxing's old wine developed rapidly. At that time, the city reached the point where "the streets were full of wine".

The heyday of Shaoxing old wine production was in the late Guangxu period of the Qing Dynasty. The annual output was as high as 60,900 tons, and there were more than 36,000 tons of old wine stored for more than 3 years. During the Republic of China, affected by the war, production was very unstable, with only 2,500 tons produced in 1945.

13. Shaoxing dried vegetables are the most purchased bulk tourist commodities by foreign tourists when traveling in Shaoxing, especially Shanghainese who are particularly fond of them. Shaoxing dried vegetables mostly use Chinese cabbage and mustard greens, except for the dried vegetables made in Xinchang, which mostly use tall cabbage.

The dried vegetables produced by Xinchang people and Shaoxing people can be easily distinguished from their names. Xinchang people generally call them "dried vegetables", while those produced by Shaoxing people call them "dried vegetables". To identify which kind of vegetables the dried vegetables are made from, you must consult an expert. Especially the inherent quality is very inconsistent in the market, and it is difficult for ordinary people to distinguish between high and low grades.

Many people use the method of tasting on the spot. The taste is better, especially if there is no mud in the mouth, and it feels more refreshing. Relatively speaking, the quality of the store is relatively large and the sales are booming. Relatively secure. The aroma of dried vegetables is special and its penetration ability is very strong. If one of your companions buys Shaoxing dried vegetables and brings them into the cabin of the plane, almost every passenger can enjoy the special "treatment" you provide.

Therefore, after you buy dried vegetables, you should put them in a separate handbag and avoid putting them together with other items, especially your own clothes, otherwise your clothes will be stained. The smell of dried vegetables lingers for a long time.

If you are traveling by plane, dry vegetables should be packed relatively tightly.

14. Pearls Shaoxing is the main freshwater pearl producing area in my country, especially Zhuji Shanxia Lake. Shanxia Lake is also called Pearl Lake, not only because the place is rich in pearls, but Shanxia Lake is also the largest freshwater pearl distribution center in my country.

Pearls are considered to be large, round and shiny. Pearl jewelry, pearl nutrition products, pearl beauty products, etc. have always been favored by people. 10. Introduce the local specialties of Shaoxing, Zhejiang

Shaoxing orchids

Shaoxing silk fennel beans, Shaoxing fermented bean curd

Shaoxing dried vegetables, Shaoxing fragrant cakes, Shaoxing old wine, Shaoxing sesame seeds Duck

Shaoxing Daling, Shaoxing river crab, Shaoxing gold and silver foil, Shaoxing mandarin fish

Shaoxing milk cucumber, Shaoxing mother and son soy sauce, Shaoxing bluestone, Shaoxing herring

Shaoxing lace Wang Xingji paper fan Shaoxing Tin foil Yue porcelain

Yue goose chicken fat and dried stinky tofu Shaoxing tribute melon

Keqiao dried tofu Lanting peach Shaoxing black felt hat Shaoxing river eel

Shaoxing Tanhuang

Meng Damao Fragrant Cake

Rizhu Tea