As the birthplace of Zhejiang cuisine, Shaoxing cuisine has ten unique flavors.

Shaoxing has been established for more than 2,511 years, and Shaoxing cuisine has formed ten flavors, each of which has its representative dishes. These ten flavors have formed the most solid foundation of Shaoxing cuisine.

Salty and fresh flavor: stewed bamboo shoots with bacon

Home-made bacon, together with local light bamboo shoots, tastes salty, fresh and delicious, and the bamboo shoots are fragrant with bacon, but oily but not greasy.

This is a common flavor of Shaoxing cuisine.

dried vegetable flavor: braised pork with dried plum

Shaoxing dried plum is very famous. It was once presented to the emperor's table as a tribute before, and braised pork with dried plum is also a household name. The flavor of dried plum and pork belly are mutually beneficial, and it is memorable when served with pancakes or rice.

moldy flavor: stinky tofu

Shaoxing's famous snack is fried with Shaoxing's special brine and special tofu. The taste of Shaoxing stinky tofu is quite different from that of Hunan stinky tofu, and Shaoxing's taste is softer and softer than Hunan stinky tofu.

If people are taken as metaphors, Hunan stinky tofu is an outlaw, tough and frank, with a bold mind; Shaoxing stinky tofu, on the other hand, is dressed in white, gentle, and uncontested.

Minced fish flavor: Shaosanxian

This dish is the top dish of Shaoxing cuisine. The so-called fish paste is fish balls. Shaoxing people like to eat fish balls. Shaosanxian is an upgrade in material selection. In addition to the elastic fish balls, there are ingredients such as chicken nuggets, pork tripe, ham and river shrimp, which are very rich in taste. It is a dish with soup and vegetables.

Seafood flavor: Salted river shrimp

This dish mainly highlights the original flavor of Shaoxing cuisine, and the method is simple-cook local river shrimp with salt water. The shrimp made in this way has more elastic meat quality and more delicious taste.

rural flavor: braised water bamboo in oil

The so-called rural flavor means using seasonal ingredients and cooking with minimalist techniques to highlight the taste and mouthfeel of the ingredients themselves.

Like this dish, Zizania latifolia is a seasonal vegetable in summer. It is braised in oil to make Zizania latifolia have both taste and taste.

bad drunk flavor: Shaoxing drunken chicken

Shaoxing people are good at cooking with yellow wine, from which the bad drunk flavor comes. Like this Shaoxing drunken chicken, it is made by soaking local chicken with carved wine for about ten years. Yellow wine makes the chicken more tender. After making it, the dishes are full of wine and meat, which is a traditional Shaoxing dish.

Single abalone flavor: The carved yellow croaker is drunk with flowers

The so-called single abalone flavor is to marinate food with condiments for a short time to achieve a tender texture, fresh taste, refreshing fragrance and salty flavor.

Yellow croaker drunk with carved flowers is a classic dish of this flavor. Yellow croaker is pickled, steamed with a little yellow carved wine, and the fish is tender, elastic and smooth, fragrant and delicious.

Sauced duck flavor: Shaoxing sauce duck

In the past difficult times, there was no storage condition, and Shaoxing people liked to pickle some ingredients for a rainy day. Over time, it became a major characteristic flavor of Shaoxing cuisine.

Shaoxing sauce duck is a local duck, which is traditionally marinated in local soy sauce for 1.2 hours, dried and steamed. It is a famous Shaoxing dish with rich sauce flavor and delicious taste.

flavor of rice: eggplant with rice

Jiangnan likes to cook rice with some vegetables, which saves time and effort and is delicious. The specific method is to put the vegetables in rice and cook them together until the coriander is cooked.

Eggplant stir-fried with rice is a common dish, which is easy to cook and delicious.