1, red paste choking crab
Choking crab is made of Portunus trituberculatus. The color of female crab paste gradually turns red from winter to around, and the colder the weather, the redder the crab paste becomes. The traditional pickling method is to soak the red crab in concentrated salt water overnight and enjoy it the next day.
2, cabbage soup yellow croaker
Snow cabbage soup and yellow croaker are traditional dishes in Ningbo. Select a wild yellow croaker with a sharp head and a long dorsal fin, add pickles in Qiu 'ai, Ningbo, fry the pickles on both sides, add warm water to the fish, and simmer until the soup is milky white. A bite of soup and a piece of fish are not only delicious, but also delicious!
3. Fresh eel owl
Every year around the twelfth lunar month, people in Ningbo cook fresh wind eel. Take a big eel, cut it in the middle, and remove the blood tendons. Sprinkle with coarse salt, spread the upper and lower ends of the eel with sharpened bamboo chopsticks and hang it behind the north eaves to dry.
When eating, take a piece and put it on a plate, add onion, ginger and cooking wine, steam it, remove the fishbone and break it into even pieces, which is a delicious dish with wine.
4. drunken shrimp
Drunken shrimp, as its name implies, is to put live shrimp in wine, let it get drunk and then marinate it slowly. This is a traditional dish in Jiangsu and Zhejiang provinces.
5. Steamed Xiaomei fish
Plum fish, also called plum fish in Ningbo, is best steamed, which is not only complete in shape, but also original.
It should be called "sucking" rather than "eating" to deal with the beauty fish. Hold your head with chopsticks, lift it up and suck it, and the slippery fish enters your mouth.