Shanghai:

Nanxiang steamed buns can be tasted, and the others are all delicious foods from all over the country

Hangzhou:

Traditional dishes in Hangzhou:

The first one is "West Lake Vinegar Fish", which is a famous dish in Hangzhou. Nowadays, the most famous one for cooking vinegar fish in West Lake is the century-old shop "Louwailou" at the southern foot of Gushan Mountain. West Lake vinegar fish, also known as "uncle and sister-in-law pass on treasures", is said to have been cooked by sister-in-law in ancient times for her brother-in-law. Choose grass carp with moderate posture, it is best to blanch it in clear water first, and master the heat. Serve with sweet and sour sauce. The dish is bright red in color, fresh and tender in meat, sweet and sour, and slightly crab-flavored.

Secondly, the "Hangzhou Sauced Duck" is a delicious food to accompany wine, which is made of fat ducks raised in the same year and carefully salted before sauce. Duck is marinated first and then sauced. It is a famous dish with traditional flavor in Hangzhou, which is reddish in color, fragrant and oily, salty and fresh.

There is also "dry fried bell", which is made by wrapping high-quality bean curd skin in minced tenderloin, cutting it into inches and frying it. If wrapped in bamboo shoots, mushrooms and mashed potatoes, it will become a vegetarian favorite "vegetarian bell."

"Dongpo Meat" is a traditional dish in Hangzhou, which is stewed with thin-skinned tender meat and famous wine. It is bright red in color, rich in mellow juice, crisp but not broken in shape, fragrant and waxy but not greasy.

The following are the special snacks in Hangzhou: Cat's Ear (a kind of pastry, each as big as a finger cover, which is the most exquisite chef's craft), Chicken Crisp, Piar Sichuan Noodle, Castanopsis fissa, Hangzhou-style durian Crisp, South Fan Zong Bao, and Wu Shan shortbread. You can try the Zhiweiguan chain store. There are branches near the West Lake in Wu Shan Square.

Shaoxing:

Roasted meat with old wine, stinky tofu, Shaoxing fermented bean curd, duck, fragrant cake and dried plum is a very popular home-cooked dish among local people. In addition,

dishes made with soy sauce are also famous, such as duck with soy sauce, goose with soy sauce, pickles, etc. And fennel beans, which are closely linked with Kong Yiji, a character written by Lu Xun, have long been known as Shaoxing local snacks.

Ningbo:

Seafood is the most local specialty. You can have a seafood dinner.

wuzhen specialty snack: smoked bean tea

smoked bean tea is also called baked bean tea, and the main raw material of bean tea is smoked bean. Processing and production of smoked beans: First of all, we should choose good tender edamame, which must be late autumn soybeans, especially fragrant japonica beans. Boil fresh late beans in light salt water until half cooked, take them out, drain them, then put them in an iron sieve and bake them on a charcoal fire. It must be charcoal fire, not firewood or coal fire, otherwise it will be contaminated with fireworks and gas ...

Wuzhen mutton

Tongxiang is the main producing area of Hu mutton, and braised mutton cooked with Hu mutton is a traditional dish in this area, especially in Puyuan and Wuzhen.

sanzhenzhai sauce

sanzhenzhai sauce chicken is made of native female chickens stocked by local farmers that year. When processing, it is fired as a whole, soaked in the original juice and comes out for three times; Then add the first-class soy sauce, yellow wine, sugar and spices to soak and burn; After cooking, it has to be coated with a layer of sesame oil before it is finished. The sauce chicken cooked in this way has a bright red sauce appearance, crisp and delicious entrance and endless aftertaste.

Sanbaijiu

What is Sanbaijiu? "Qing Wu Town Records" clearly says: "It is made of white rice, white flour and white water, so it has a name."

Sister-in-law's cake

Sister-in-law's cake is oily and fragrant, crispy and waxy in the mouth, moderately salty and sweet, not greasy or greasy, full of rural flavor, but not rough. Sister-in-law cakes have been produced in Wuzhen for at least hundreds of years.

Suzhou:

A ballad goes: "There are many famous snacks in Suzhou, and they taste sweet, soft and crisp. Fried steamed bread is yellow with crab shells, and tiger's claws are twisted with sticks ... "

Su-style fresh meat moon cakes

There are few southerners who don't like Su-style moon cakes. They look golden and oily, taste crispy, and taste sweet and salty. Sweet fillings include pine nuts, walnuts, roses and red beans. Salty fillings include ham, shrimp and chives. Among them, fresh meat moon cakes are probably the most memorable ones. In front of the stalls of time-honored brands, you can see teams waiting for moon cakes to be released all the year round, and the Mid-Autumn Festival is in short supply.

tasting method: the most important thing is that the skin is thin and the stuffing is big, and the crisp layer is clear and tidy.

there is rarely a bowl of noodles in fengzhen

, which will bring the diners a fragrant bouquet like fengzhen noodles, because besides the common meat bones and eel bones, distiller's grains and screws are added to the soup. The topping is a piece of braised meat, but it is also different from ordinary braised meat. It is white and complicated, and soy sauce cannot be put in the stew, and it is only seasoned by salt. Therefore, the braised pork is fat and delicious, and the entrance is instant; The noodle soup is fresh and smooth and the wine is mellow.

tasting method: only available between long summer and beginning of autumn. Old Suzhou people always say that when you eat a bowl of white noodles in hot summer, you will feel the wind under your arms when you are born with sweat.

Aozao noodles with red and white soup

Fried fish noodles with red oil, stewed duck noodles with white soup, and people who have tasted Aozao noodles, most of them will never forget the unique flavor of clear noodles and mellow topping. Pan Xiaomin, a national catering master of Xucheng Mansion, went to Kunshan Ozao Noodle Hall to learn the art more than ten years ago, so that the authentic Ozao Noodle was settled in Suzhou, and the formula and taste were constantly improved. The soup was more refined and rich in taste. Besides fried fish and braised duck, braised pork and wild shrimp were added as toppings.

Suzhou people have a lot to pay attention to when eating "ginseng in water". First, eat the chicken's head rice from Nantang, with the best quality; The second is to buy a small amount and eat it all at once, which is the fresh taste with the smell of water; Third, we must eat it in the Mid-Autumn Festival. Once we miss it, we can only wait for the listing next year.

Crab shell yellow

Crab shell yellow is shaped like a crab shell and colored like crab yellow. Suzhou people love tea. In the old teahouse, one of the two kinds of refreshments with the highest order rate was crab shell yellow. In the era of material scarcity, occasionally, crab shell yellow can be regarded as an early heart, and the feeling of leaving fragrance on one's teeth and cheeks is destined to become a beautiful eternity. In the popular traditional tea, the crispy soles of socks with salt and pepper flavor are also one. Small shortbread, exquisite workmanship, layers as thin as cicada wings, really see kung fu.

Fish-flavored spring rolls

The cooking of Suzhou spring rolls is a must. The chef shakes the dough with one hand holding the pot, and when he lifts it, it is a clean sheet. Spring roll skin is as thin as paper, round as a mirror, transparent and soft. Fish-flavored spring rolls, as the name implies, are stuffed with perch meat supplemented by shrimp, with rich fish flavor and distinctive local characteristics of "land of fish and rice".

oil-soaked fermented

"fermented" is a popular cooking term in Jiangsu, Zhejiang and Shanghai, also known as dip frying; Tight fermentation refers to a small amount of fermentation, which is firm after steaming and crisp outside and loose inside after blanching. Suzhou people prefer to call it "Xinglong steamed bread", which means prosperity. It is precisely because of this beautiful meaning that it is often in short supply when it is listed in winter as a gift between relatives and friends during the Spring Festival.

small wonton

small wonton is the most common spot in Jiangnan people. Almost transparent skin is as thin as crepe, with a little pink meat filling in the middle. It is served in the most common white porcelain soup bowl. The clear soup is sprinkled with some green chopped green onion and garlic leaves, yellow egg skin silk, or a little seaweed and shrimp skin. The soup is delicious and wanting more.

recommended restaurant: wonton restaurant next to Fenghuang street bazaar

how to taste it: the taste of small wonton soup is very important, and the bone soup cooked for a long time is so rare that your eyebrows are almost falling off. The flavor of Jiangnan is all in this small bowl of wonton.

Valuation: 3 yuan/serving

Sugar porridge

The childhood nursery rhymes of "being honest and selling sugar porridge" are deeply rooted in people's hearts, and the soft, waxy and sweet taste of sugar porridge is also unforgettable. Suzhou's sugar porridge is quite famous. glutinous rice porridge with red sugar is put into the bowl first, and the surface is sprinkled with a layer of red bean paste, which has the beauty of red clouds covered with snow. Mix well when eating. It is hot, sweet, fragrant and waxy.

tasting method: in the most traditional Suzhou sugar porridge, red bean paste is made of broad beans and brown sugar water, not red beans.

Valuation: 3 yuan/serving

Jiuniang cake

After the Spring Festival, the street began to smell sweet, sour and fragrant. Jiuniang cake, a Soviet-style food in spring, is only sold for one season. The appearance is like a small moon cake, and the fillings are bean paste and sesame seeds. Especially the rose stuffing, white and red pulp, 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 stuffing and glutinous taste. It has a feeling that the cake is not intoxicating.