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What are the specialties of Ningbo?
Ningbo's specialties include: Cicheng New Year Cake, red paste choking crab, Ningbo Tangyuan, Ningbo Sanchou, Melaleuca Cake, Xia Lang soybean milk, Fenghua taro, dried bamboo shoots with sheep tail, Sanbei bean crisp candy, Ninghai oyster, yellow croaker noodles, jumping fish, long street scorpion, phoenix clam, rock sugar turtle and so on. Ningbo cuisine is famous for its seafood at home and abroad. It has always been good at steaming, roasting and stewing seafood. Unique, light in form, heavy in taste, fresh and salty. People in Ningbo nicknamed it "Xia Fan".

Cicheng Shuimo Rice Cake is made by hand, selected high-quality japonica rice, and made by ten processes including seed selection, selection, soaking, grinding, steaming, frying and printing. The taste is delicate, smooth and chewy. The most common practice of Ningbo people is to put soup and stir-fry with oil. Shredded pork with snow and rice cake soup is quite authentic Ningbo cuisine. The soup is salty, slightly sour and extremely refreshing.

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.

Ningbo glutinous rice balls are made of black sesame, lard and white sugar, stuffed into glutinous rice balls, kneaded into balls and cooked. 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.