Shaoxing cuisine Shaoxing cuisine is rich in the flavor of Jiangnan water town. The main ingredients are fish, shrimp, seafood, chicken, duck, poultry, beans and bamboo shoots. Pay attention to crispy waxy, original soup, light oily and spicy, thick juice. Its cooking is often steamed or stewed with fresh ingredients and pickles, and it is often cooked with Shao wine, so it has a strong flavor. Name of the dish: Braised pork with dried mushrooms: When you travel to Shaoxing, don't try burning pork with dried mushrooms. This is the most famous local home-cooked dish in Shaoxing. It is fragrant and tender, oily but not greasy, and quite idyllic. Name: Bad Chicken Introduction: 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 wine is fragrant everywhere on 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. Name: Introduction to Shrimp: Shaoxing wine is well-known 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". Name: Clear soup Yue chicken Introduction: "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 Mountain (now Fushan Mountain). 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 in the east of Wolong), 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 chicken in soy sauce, bite bone and suck marrow, and drink soup. Gan Long ate with relish, 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." Name: dried black herring Introduction: Shaoxing custom, every winter, I like to buy dried fish, which can be given to friends and relatives as gifts or enjoyed by myself. 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. Name: Drunken Crab Introduction: "Drunken Crab" is said to have been created by Shaoxing master who made curtains 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. Name: Introduction of Drunken Shrimp: Drunken Shrimp originated from the people and is a habit of self-control and self-feeding in spring and autumn every year. 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.