Let's have a plate of fennel beans first and drink too much wine, then we can talk to each other and taste the wine in a slight intoxication. The drunken shrimp served on the table was very lively, which may be too carved. It was delicious with warmth and warm with sweetness. Fried stinky tofu can be used as a pre-meal snack to pad your stomach first. Crispy shell, hot entrance, smelly and fragrant aftertaste are definitely signs in the signboard.
As for Shaoxing cuisine, roasted meat with mushrooms can be said to be the most famous home-cooked dish in Shaoxing, and other pickles are also famous, such as sauced duck, sauced goose and pickles. Many traditional Shao-style dishes, which seem like dirt in the eyes of Shaoxing people, have now become a "hot potato" for Shaoxing people's diet. All local restaurants in Shaoxing regard these famous Shao dishes as "home cooking". The dishes worth tasting are: braised chicken with silver thread, chicken soaked in shrimp oil, pearl swordfish, braised pork with dried vegetables, moldy amaranth stalks, moldy thousand pieces, frozen meat, tied meat, rotten chicken and drunken crab.
Recommended restaurants are:
Xianheng Hotel, Address: Luxun Middle Road 179.
Lu Xun's hometown hotel, address: East entrance of Lu Xun's hometown.
East Lake Hotel, Address: East Lake Scenic Area
Rongluchun Hotel, Address: No.389 Jiefang North Road
Overseas Chinese Hotel, Address: 69 Xinhe Lane.
Tongxin Building Hotel, Address: No.432 Jiefang North Road
Juleyuan Restaurant, Address: No.37 Shengli Road
Agricultural school canteen: famous for its big bowl dishes, mainly Shao style. You can also eat many Shaoxing specialties here, such as eggplant covered rice and waxberry shochu. Address: Shantou, Xinjian South Road, Shaoxing? Helukou
Realistic small restaurant: featuring Shaoxing specialty dishes, cheap and good. Address: Shantou, Xinjian South Road, Shaoxing? Helukou
Special snack
Shaoxing Old Wine There are many kinds of Shaoxing Old Wine, including Yuan red wine, yellow wine, fine wine, Xiangxue wine and Huadiao wine, among which Gu Yue Longshan brand yellow wine and Shaoxing Huadiao wine are the most famous.
Shaoxing fennel bean is a regular drink in almost all hotels in Shaoxing four seasons. It is made of dried broad beans, fennel, cinnamon, salt and edible kaempferol. This fennel bean is blue and yellow. The skin is wrinkled, the bean meat is tough and chewy, and the fragrance is sweet.
Shaoxing sufu is called "moldy tofu" by local people, also known as "vegetarian meat". The slices are angular, crisp and delicate, salty and palatable, without losing the traditional brewing style.
Shaoxing mushroom lai Shaoxing mushroom lai is divided into three types: dried cabbage, dried rape and dried mustard. Dried mustard tuber is the best, dried mustard tuber is the best. Its taste is delicious, and it can stimulate appetite and increase food intake. In summer, using dry moldy vegetables with a pinch of tender dried bamboo shoots as soup can quench thirst, relieve summer heat, prevent malnutrition and restore physical strength.
Shaoxing sweet cake is one of the eight tributes of the imperial palace in Qing Dynasty, and is known as "sweet cake of Beijing". It is made by grinding polished rice into rice flour, adding a proper amount of traditional Chinese medicine cloves, Amomum villosum, angelica dahurica, cardamom, star anise and ground edible spices, mixing with pure white sugar, molding with flour and baking on a white charcoal fire.
Torreya grandis has the functions of resolving phlegm, quenching thirst, clearing away lung-heat, moistening intestines and eliminating hemorrhoids. The seed coat of Torreya grandis can also drive ascaris, so it is unnecessary to add clothes carefully when eating. Pay attention to eating torreya grandis. Every torreya grandis has two eyes. You don't need to bite open the shell with your mouth when eating. As long as you press the "eyes" with your thumb and forefinger, the hard shell will crack.
Pingshuizhu tea is round and compact in appearance, green in color, rich in aroma and resistant to foam, and is praised as "the first tea in the south of the Yangtze River" by tea lovers.
Spiced dry tea, one of the Vietnamese flavors of Ke Qiao dried bean curd, is red in color, white and tender in texture, tough but not hard, and fresh in fragrance.
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Shaoxing gourmet raiders, you must not taste Shaoxing old wine when you come to Shaoxing. The history of cross-border wine-making can be traced back to the Spring and Autumn Period. Shaoxing old wine is brewed with unique traditional technology and unique Jianhu water, which integrates beverage, medicine and seasoning. It is the highest yellow wine in China.
There are many kinds of Shaoxing old wines, including Yuan red wine, yellow wine, good wine, Xiangxue wine and Huadiao wine, among which Gu Yue Longshan brand yellow wine and Shaoxing Huadiao wine are special wines for state banquets and have won international gold medals many times.
As for Shaoxing cuisine, mushroom barbecue can be said to be the most famous home-cooked dish in Shaoxing. In addition, pickles are also famous, such as sauced ducks, sauced geese and pickles. Fennel bean, which is closely related to Kong Yiji, a character in Lu Xun's works, has long been known as Shaoxing local snacks.
There are many "time-honored" high-end restaurants in Shaoxing, such as Xianheng Hotel (No.44 Luxun Road), Lan Xiang Pavilion (1 Kaminooji), Tongxin Building (No.87 Jiefang North Road) and Juleyuan Restaurant (No.37 Shengli Road).
Shaoxing food guide:
Wine-saturated crab
"Drunken Crab" is said to have been written by Shaoxing tout who was acting in Anhui.
At that time, there were many crabs on both sides of the Huaihe River, but the locals didn't know how to eat them. The crops were hurt and driven badly, which was very scary. The masters suggested to state officials to encourage the arrest of hundreds of surnames and hand them over to the government. He prepared a lot of vats, salt and yellow wine to soak crabs and then sold them everywhere. Shaoxing people usually call them "Huai crabs".
"Drunken crab" is improved on this basis, and it is made by selecting crabs, raising crabs, marinating, brewing and making acid, paying attention to the production cycle and eating period. It has the characteristics of fragrant meat and fresh taste.
wine-soaked shrimp
"Drunk river shrimp" originated from the people, and every spring and autumn there is a habit of self-control and self-feeding. Mr. Lu Xun wrote "drunken shrimp" in the diary of Code Answer to Mr. You Heng, saying that a plate of drunken shrimp was "alive" on the table. "The fresher the shrimp, the happier and more carefree the people who eat it."
This dish is made of fresh male shrimp from Jianhu Lake, with Shaoxing wine, south milk, etc. It is characterized by bright meat, crisp and tender, mellow and unique taste.
Broth cantonese chicken
"Clear soup Yue chicken" is a dish cooked with Shaoxing famous specialty "Yue chicken".
Shaoxing was the old capital of Yue State in the Spring and Autumn Period, and Yuewangtai was built on the east side of Wolong (now Fushan). According to legend, Yue Chicken was originally a flower chicken that emperors and empresses watched for fun, and then exported to the people. After careful breeding and pure breeding, it drinks two springs every day (namely "Longshan" and "Mengquan" near Taiqingli on the east side of Wolong Mountain), preys on insects in the foothills, and gradually becomes an excellent edible chicken, which is often stewed by the people.
According to legend, Emperor Qianlong of Qing Dynasty traveled extensively south of the Yangtze River and patrolled outside Shaoxing. It's already noon and he feels hungry. He walked into a villager's house and begged for a full meal. Seeing that she was a guest from afar, the peasant woman slaughtered a chicken, put it in a big bowl and put it on the rice rack. When the water boils and the chicken is cooked, it is stewed. Dip the chicken in soy sauce, bite the bone and suck the marrow, and drink all the game. Gan Long ate it with relish and was full of praise. After returning to Beijing, I still remember it clearly.
1933 10 Liu Yazi and his wife went south to Shaoxing. After tasting, they summarized the characteristics of "clear soup Cantonese chicken" into eight words: "thin skin, tender meat, loose bones and fresh soup."
Deteriorated chicken
Shaoxing is a historic city rich in yellow rice wine. For thousands of years, it can be said that "every family in Tian She has its own brewed wine, and the fragrance of wine is everywhere on both sides of the post road". Every winter brewing season, every family brews its own old wine.
Yue chicken is regarded as a nourishing dish in Shaoxing. People rub the chicken with salt, wrap it in gauze and marinate it in distiller's grains for a few days, which will not spoil the chicken and increase its fragrance.
Taste: salty and delicious, mellow and memorable, famous for its salty and delicious taste.
Dried vegetables barbecue
When traveling to Shaoxing, you must not try dried vegetables and barbecue. This is the most famous local home cooking in Shaoxing. Fresh and tender, oily but not greasy, quite idyllic.
Recommended restaurant: Xianheng Hotel
Sauce shrimp
Shaoxing wine is famous at home and abroad for its mellow taste and fragrance. Distiller's grains are by-products of wine. It tastes mellow. Cooking food with distiller's grains has a long history and unique flavor.
"Rotten shrimp" is fresh river shrimp, cooked with rotten juice, and slipped into the dish. Shrimp is white, fresh and tender, with an appetizing smell, and is listed as a "famous dish in China".
Dry-cured herring
Shaoxing customs, like to buy fish every winter, buy it and dry it, and make it into dried fish, which can be given to relatives and friends as gifts or enjoyed by yourself. It has been listed as a tribute in history.
"Dried black herring" is made of black herring produced in Luocha Lake, Shaoxing, pickled and dried, and made of distiller's grains, which makes the wine taste blend into dried fish for a long time, is not suitable for stale taste, and is full of strange fragrance. It is characterized by ruddy flesh color, fragrant wine, tender, smooth and delicious, oily and palatable, and it is the top grade of cold dishes.