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Yinzhou district gourmet
Yinzhou District has Cicheng New Year Cake, Red Paste Crab, Ningbo Tangyuan, Ningbo Sanhou and Melaleuca Cake.

1, Cicheng Rice Cake: Cicheng Shuimo Rice Cake, made by hand, selected high-quality japonica rice, and made through ten processes including planting, selecting, soaking, grinding, steaming, frying and printing. The taste is delicate, smooth and chewy. The most common way for Ningbo people is to fry in soup and oil. Shredded pork and pickled cabbage rice cake soup is quite authentic Ningbo cuisine. The soup is rich, salty and slightly sour, which is extremely refreshing.

2, red paste crab: Ningbo's dishes are naturally indispensable for seafood. Red paste choking crab is one of the outstanding representatives. Since it is called red-paste roasted crab, the choice of materials is naturally particular. One is red paste and the other is live crab. Because it is eaten raw, freshness is very important. Do not marinate with 4: 1 salt water for too long, so as not to drown out the salty taste. At the beginning, it is best to dip in ginger vinegar, which can sterilize and deodorize. Ginger can neutralize the coldness of crabs and protect the stomach. Whether it is raw or not, people with bad stomachs had better not try it easily.

3. Ningbo Tangyuan: Mix black sesame seeds, lard and sugar into stuffing, stuff it into the tangyuan, knead it into balls and cook it. Round skin is soft and sweet. The teeth bite through the skin, and the sesame-scented stuffing instantly impacts the taste buds, which is really full of fragrance. With the popularity of glutinous rice balls, there are more and more ways to eat them. Some people like to play with their methods and fry dumplings to eat. Others like to think about stuffing, such as pork stuffing, durian stuffing, red bean stuffing and so on.

4, Ningbo three stinks: taking it fresh and smelly, probably best reflects the true nature of Ningbo cuisine. Stinky wax gourd, stinky amaranth stalk and stinky cabbage heart are the three famous stinkies in Ningbo. In Ningbo's words, you can smell the bad smell even if you are far away from the water. It is said to be three stinks, and it tastes particularly fragrant. Especially in summer, when I'm tired of eating big fish and meat, I serve a bowl of smelly wax gourd and drop a few drops of sesame oil. That salty and sour taste is like a clear spring, which seeps from the mouth to the heart.

5. Melaleuca Cake: Melaleuca Cake, peach and taro in Fenghua are also called "Three Treasures of Fenghua". Melaleuca cake was founded in Qianlong period of Qing Dynasty, and has a history of more than 200 years. It is a scenic spot in Zhejiang and a symbol of Xikou, which is famous at home and abroad. Melaleuca cake is made of flour, sugar, sesame, peanuts and appropriate amount of moss powder, and is carefully baked through 12 process. Its thickness is about two centimeters, and each piece has more than 27 layers of overlapping sheets. The entrance is crisp and not sticky, salty and sweet, salty and sweet, and fragrant after eating.