Ningbo people's favorite index:
In the eyes of Ningbo people:
Braised little seafood is an indispensable dish in the daily life of aborigines in Ningbo, Ala, and it is also one of the necessary dishes to go to food stalls.
Boil the fresh and sweet wild miscellaneous fish with soy sauce, add some ginger to remove the fishy smell, do not cook too much, and only taste sweet.
Scare off outsiders index:
To outsiders:
When foreigners cook fish, most of them like boiled fish and vinegar fish, and all kinds of sweet and sour cooking are to their taste.
The point is that you can eat fish in chunks, and you don't have to chew a fishbone twice. A fish has as many bones as meat! !
Moreover, in a dish of wild miscellaneous fish cooked in soy sauce, there are all strange and disorderly small fish with much smaller heads, and the frequency of spitting fishbones is as much as vomiting. If you are not careful, you will get stuck in your throat and cough up a delicate and ruddy pig liver color.
Red mud crab
Ningbo people's favorite index:
In the eyes of Ningbo people:
Red mud crab is an indispensable dish in the daily life of people in Ningbo, Ala, and it is also one of the dishes that seafood restaurants must order.
Bright red, fresh, salty, smooth and tender. Put cold boiled water into a container, add salt, white wine, onion and ginger to make concentrated brine, then put the washed red crab in and marinate for 8 hours.
Crab yellow is semi-solid orange, and it tastes good with vinegar. I can eat two bowls of rice for such a small piece! It's a eating artifact! !
Scare off outsiders index:
To outsiders:
When foreigners eat crabs, most of them like boiled, steamed or scallion oil. But the raw crab is served like this, with a strong smell of wine ~ the only feeling is only a salty word?
Ningbo sanchou
Ningbo people's favorite index:
In the eyes of Ningbo people:
Three stinks refer to smelly wax gourd, smelly amaranth tube, smelly Chinese cabbage (smelly taro), and the concept of stinky tofu is basically not much different. Smells bad and tastes good-but, ah, the smell of stinky tofu is not as good as the smell of three stinkies! Their production technology is quite "outrageous": the key to cure the "three odors" is to make a stinky brine first. Wash and dry the stinky bittern before making it, then ask the neighbor next door to pour a small bowl of stinky bittern into it to make the base material, and then put some leftover whip bamboo shoot soup, edamame festival and other things into it, seal the mouth with plastic bags and ferment for a few days. If there is no ready-made stinky halogen as the base material, it will be a little more complicated to make. Experience is to put pickles and brine preserved in winter into a steamer to accelerate their decay and stink, saying that it is "rotten and fat, smelly and fragrant."
Scare off outsiders index:
To outsiders:
Can it be understood that once the crock is opened, it can directly kill the smell like biochemical gas? What is the ratio of durian smell to three smells? Is the gap between bullets and nuclear weapons. Not to mention the soft smell.
Shrimp soaked in wine
Ningbo people's favorite index:
In the eyes of Ningbo people:
Take a big bowl and pour the fresh shrimp in. In fact, homemade seasoning has been added to this bowl. The ingredients are nothing more than peppers, wine, vinegar and garlic. In fact, they are all common things, and it is not difficult to set them up. After the shrimp pours the prepared juice, cover the bowl with another bowl, and you can clearly hear the sound in the bowl. The shrimp is struggling. The bowl keeps ringing, so you can imagine how hard the shrimp jumps.
Scare off outsiders index:
To outsiders:
Is it really edible to soak live shrimp in old wine? Put it in your mouth. What if it wakes up? ! ! Can you take it down and fry it for me before serving? Cry ~
Opium fish head
Ningbo Favorite Index:
In the eyes of Ningbo people:
It is especially fragrant when served, which greatly increases people's appetite. Cuttlefish is tender and delicious. Ningbo people like to steam, sprinkle onion ginger and then pour onion oil! Don't be surprised to see many onions. This is the love of Ningbo people for him!
Scare off outsiders index:
To outsiders:
What the hell is it to eat only the fish head and not the fish body! Opium fish head? Are you smoking opium? Police, I want to call the police!
Steamed turtle with rock sugar
Ningbo people's favorite index:
In the eyes of Ningbo people:
During April and May every year, cauliflower blooms in the south of the Yangtze River. At this time, the soft-shelled turtle is the fattest, so it is called cauliflower soft-shelled turtle, and this is the best time to cook rock sugar soft-shelled turtle. Rock sugar is easy to thicken the marinade, and turtle glue is the first of the top ten famous dishes in Ningbo. It tastes soft and waxy, sweet and sour, and has a unique flavor.
Scare off outsiders index:
To outsiders:
What is it to serve the whole turtle? You scared me, okay? The tortoise is so cute, why eat it? And adding rock sugar won't suffocate you? ~
It is no exaggeration to call Ningbo the capital of food. From the unique Ningbo cuisine to the authentic snacks popular in the streets and lanes, there are also unique Ning-style cakes that can be eaten for a long time without repetition. However, not all foreigners can enjoy delicious food.
Ningbo sanchou
Ningbo three stinks can be said to be the most typical representative. Many people's first reaction to seeing the "three stinks" in Ningbo is often not that they have no appetite, but that they are smoked by the stinky smell, which is more obvious for those who have not been exposed to stinky food. As everyone knows, this kind of food, which is "toxic" at first glance, tastes particularly fragrant and has a special aftertaste. Eating Ningbo Sanchou for the first time is like eating crabs for the first time. It seems difficult, but if you take this step, you will open the door to a new world.
Bullacta exarata
Mud snail is also an indispensable food for Ningbo people, but this taste is not used to by ordinary people. The mud snails in Ningbo seem to have lost their appetite after eating at the dinner table. One is small and the other is small. But it tastes full. The taste of mud snail can be said to be "destructive". First, the taste of seafood, the taste of yellow rice wine constantly impacts your taste buds, and then the salty smell of tofu. The offensive is not weak at all. For people who are not used to salty taste, a mud snail can make him aftertaste all day.
Lard residue bean curd soup
After the lard residue tofu soup is made, it looks like a bowl of very oily soup, and many light outsiders will naturally avoid it. In fact, this dish in Ningbo, tofu and lard residue are eaten together, but it is not very greasy. The soup of lard residue tofu soup is very thick, and the tofu is smooth and tender, especially fragrant, which is a sharp weapon for Ningbo people to eat.
The blackest Ningbo cuisine is the three-ribbed fish, which is yellow, moldy and smelly, and the chopsticks are broken when picked up. Foreign friends can't accept it at all The so-called hug means salt flooding, and Yong people call it hug. Some people say that Shipu can make three bowls of rice in soup by smelling the air.
There are many customers in Ningbo, and they are very particular about the freshness of ingredients, cooking temperature and cooking methods. Generally, when they go to a restaurant, they think the taste is ok, so they come to eat more. It's the first time I went to eat, and I thought the taste was average or not to my taste, so I stopped eating. There is also the confidence of Ningbo people in local ingredients. What Yellow Sea Seafood South China Sea Seafood Compared with our East China Sea Seafood, Ala Donghai Hairtail has the best taste.
Ningbo cuisine is mainly fresh and salty, and fresh before salty is the ultimate pursuit of fresh. This freshness is inspired by the ingredients themselves, not the seasoning of monosodium glutamate and chicken essence. It introduces that Ningbo people like to eat and love to eat, which shows that most people can accept Ningbo's food. Of course, we all know that ordinary people or foreign friends can't accept some special hobbies of gourmets, and only locals can enjoy them. Listen to me:
1. Red mud crab
Ningbo locals' favorite dish is cold dish, which is also the finale of cold dish. You should eat it at parties, wedding banquets and Spring Festival reunion dinners. Red paste choking crab is called white crab in Ningbo, and its scientific name is Portunus. Picking crabs is a technical job, of course, at the right time. No matter how good you are, you can't pick out the red paste at the wrong time. I heard that a friend is a crab. 100 kg of water, 40 kg of salt, live white crab, 8- 12 hours, depending on whether you prefer light or salty, put everything else. Putting pepper and pepper is a layman's practice. You can stick rice vinegar when eating, and add some white wine if you are not a particularly good friend. This dish is common among local people in Ningbo, and many foreign friends are afraid to eat it for the first time.
2. Blood-sucking animals (Ningbo people prefer clam)
Blood clams taste good, but bigger clams taste better. People in Ningbo actually prefer to eat clams. Shanghai heard that eating Meretrix meretrix was completely banned, haha, because in 1980s, Meretrix meretrix in Qidong caused hepatitis A epidemic due to water pollution, while Meretrix meretrix in Ningbo was mainly produced in Xiangshan, Zhoushan and Weathering. If a friend asks the clams to stick,
3. Three smells of Ningbo
The three stinks in Ningbo are different from those in Shaoxing. They are hot dishes and cold dishes, and there is no stinky tofu in them. Stinky tofu is a specialty of Shaoxing, and the three stinks in Ningbo are: stinky wax gourd, stinky taro and stinky amaranth stalk (flowers can dye nails). Generally, it can be served directly, and a few drops of sesame oil can be dropped on the table mat. Sweet, smelly and fragrant, and in summer.
Do you know any delicious food in Ningbo that foreign friends can't enjoy? Like drunken shrimp. What else?
Ningbo cuisine is light, and many of them are sweet with sugar. The food in our hometown is salty, spicy, sour and bitter, with a strong taste. Eating Ningbo food feels sweet and unaccustomed, and I can't eat it. What I can't appreciate most is the kind of seafood that seems to be called blood clam. Life and blood. They all said it was delicious. I ate it once. As soon as I put it in my mouth, I smelled a thick smell of blood, and I immediately vomited. I don't think I can taste it again.
Speaking of Ningbo, Zhejiang, I believe many people are still a little impressed. After all, there is a homophonic stalk related to Ningbo on the Internet, that is, "The phone you dialed (Ningbo) is not answered for the time being." Ningbo is adjacent to Shanghai, so the level of economic development is still relatively high, and Ningbo is also a city near the sea, so many delicious foods there are also related to seafood. Nowadays, Ningbo cuisine is the favorite of local people, but it is difficult for foreigners to accept it. What is it like? Let's find out!
I. Salted crab (red mud crab)
Salted crab
Salted crab is a very famous raw food in Ningbo, and it is also one of the representatives of Ningbo cuisine. It is made by washing fresh Portunus trituberculatus, cutting it into four and a half parts, breaking it with pliers, and pickling it in a saucepan made of butter, garlic, onion, sugar, salt, pepper, kraft cheese powder, French fragrant flowers and white wine. It usually takes about a day to fully taste.
Salty crab tastes salty and fresh. The crab paste is fat and the crab meat is tender and juicy. It's delicious, but it's raw, so it's not suitable for eating more. People with bad stomachs also need special attention.
Second, the mud snail
Garlic snail
Bullacta exarata is a controversial species. Some people say it's seafood, others say it's seafood. It is a creature that lives on the beach in the bay. It is small and slender, and its snail meat is as transparent and sticky as slug, so many people dare not eat it after seeing it.
However, Bullacta exarata is actually a delicious and nutritious food. Protein and calcium are very high, which are rare snails, so they are still very meaty to eat.
Third, salted catfish.
Salted catfish
Catfish is one of the most common marine fish in China for a long time. This kind of fish has fresh and tender meat and high nutritional value. It is rich in protein, calcium, fat, potassium and selenium, and it is also rich in unsaturated fatty acids, which can lower cholesterol and have certain therapeutic effects on arteriosclerosis, hypertension and coronary heart disease.
In order to facilitate storage and transportation, salted fish is the most common method. Coat the fish with Shanghai salt, and then marinate at constant temperature. When you want to eat, you just need to steam or fry. Salty and delicious, it is appropriate to eat porridge. But the smell of salted catfish is still quite strong, so most foreigners can't stand the smell.
Fourth, the rock sugar turtle
Steamed turtle with rock sugar
Rock sugar soft-shelled turtle is a classic of Ningbo cuisine. It is stewed with soft-shelled turtle as the main material, and then with rock sugar, salt, vinegar, cooking wine and other ingredients. Moreover, because the soft-shelled turtle is wrapped in thick sauce with hot oil when cooking, the finished product can be kept warm for a long time, and the taste will always maintain a high level.
Rock sugar soft-shelled turtle is bright in color, smooth in taste, sweet, sour, salty and delicious. It has the functions of nourishing yin, regulating middle energizer, tonifying deficiency, invigorating qi and clearing heat, and can be said to be a very precious delicacy. However, for soft-shelled turtles, many people still have some resistance and dare not taste them.
Five, Ningbo three smelly
Ningbo sanchou
Ningbo Sanwen can be said to be the most special existence in Ningbo. They are three kinds of smelly foods that ordinary people can say are disgusting, but they are very fragrant and have a very special taste and taste, and people who like to eat are fascinated by them.
Three stinks in Ningbo include stinky amaranth stalks, stinky tofu and stinky wax gourd. They are all pickled and fermented. They stink because of the taste of brine, but it is actually the taste of amino acids. They are harmless to the human body, but beneficial, and have the effect of appetizing and strengthening the spleen.
Smelly wax gourd, empty at both ends! Ordinary outsiders will want to run away when they smell it.