1, stinky tofu: As the name implies, people "stink in Wan Li" and can smell it from a distance. This sour feeling will definitely turn your stomach upside down. But it's the same as judging a person. We should not only look at his appearance, but also know him. The fried stinky tofu is crispy outside and tender inside, and the crispy yellow skin is wrapped in fresh and salty tofu. Bite down delicious and juicy. Together with the sweet noodle sauce and Chili sauce made by old Shaoxing, the taste level is more beautiful, and now it has become the taste of Shaoxing.
2. Amaranth stalk: Amaranth stalk is a very unacceptable food, but its marinade is also the key to the delicious stinky tofu. Amaranth stalks should be made into thick stalks, washed and drained, and then covered with cloth for fermentation, and the fermented brine will overflow the container. Most people feel sick when they see it, and they can't eat it when it stinks, but this is his soul. Nanchang Guangxi has sticky powder, and Shaoxing has sticky stems here. After fermentation, . . I feel that my soul has been sublimated and served by rice. This sense of sacredness is no less than Eskimo pickled puffins!
3. Thousand-mildew tablets: Thousand-mildew tablets are made of fresh ones soaked in special brine, placed on moldy straw and stacked with moldy tablets, and the thousand-mildew tablets produced in Shangyu Songxia are the best. You can crush a thousand moldy spots with a gentle pinch in your hand, and then you will have a distant and intriguing taste similar to Hong Kong's feet. Smell it refreshed and lick it. Haha, of course it's a joke. Sprinkle with salt, wash with boiling water, pour some oil, steam in a pot, and delicious food on earth is born. As the tip of the tongue says, high-end ingredients are often cooked in the simplest way, and thousands of moldy pieces are definitely enjoyed on the tip of the tongue. It is said that the artifact eaten was passed down as a court dish by the palace in the Qing Dynasty, which can be seen.
4. Dry moldy vegetables: Although it is called dry moldy vegetables, it is not moldy at all. It is also a dish that old Shaoxing people must order. It can be used to make soup or food. No one in Shaoxing dares to say that I haven't eaten. This is a home-cooked dish that every Shaoxing family has to eat since childhood. But unfortunately, the commercialization is serious now, and many good dried vegetables are not available in the market. Dried vegetables are usually made in the second half of the year. When I was a child, my family would pickle the dishes I couldn't finish with salt, cut them with a knife and put them on the net cloth to dry. It used to be very naughty and often went to the roadside to steal other people's dried vegetables. The taste is fresh and clean, and the mouth is full of saliva. When you arrive in Shaoxing, besides stinky tofu, you must also try the dried vegetables in the farmhouse restaurant.