Cai Yong Bai Wan Tianyi Night Banquet
Poetic, taste with the tip of your tongue.
Ningbo cuisine, which is famous for its "freshness and saltiness", has become a lingering memory on the tip of the tongue with vivid colors and fragrance through the interpretation of "Cai Yong Bai Wan Tian Yi Night Banquet". People in Ningbo have a soft spot for yellow croaker. If you have guests at home, yellow croaker is a must, and it is taken seriously. Snow cabbage and yellow croaker are the most representative traditional dishes in Ningbo local cuisine. Ningbo is near the sea, and there is the best East China Sea seafood in China, among which Portunus is one. When Portunus trituberculatus meets bean paste, the fishy smell of the crab reacts with the sauce flavor of the bean paste at high temperature, giving birth to fresh and salty beauty.
"Hundred Bowls of Cai Yong Yi Tian Night Banquet" dishes: Phoenix flies southeast (drunken chicken, plain goose, shrimp, mullet and pumpkin), horseshoe disease in spring breeze (roasted beef with scallion, dried garlic with evergreen sauce and water chestnut with honey sauce), Yaoyihaowucaichun (shredded cabbage and yellow croaker), and Kunpeng beats water for 3,000. Lead the way in prosperous autumn (Fenghua taro, fireplace), praise poems and books (asparagus is a seasonal vegetable in water), have a good full moon reunion (old Ningbo lard glutinous rice balls), and add splendor to dragons and phoenixes (splendid fruits and golden balls).
Haishu Ten Pills
Homesickness is full of flavors, and one solution can solve a thousand worries.
Rural "earthy flavor" such as braised bamboo shoots, salt-baked potato, braised pond fish head, and time-honored flavors such as rock sugar turtle, Ningbo cooking, and Ning-style eel shreds are all served on the table. No matter where you are, the top ten bowls in Haishu will always remind you of your past. Homesickness is full of flavor, and Haishu has ten bowls and one table to solve thousands of worries. Rock sugar turtle, also known as "the best", is a famous dish in Ningbo cuisine. It tastes soft and waxy, sweet and sour, and has a unique flavor. Haishu Hengjie is known as the hometown of bamboo shoots in China, and the abundant "Yellow Mud Arch" bamboo shoots were selected as geographical food symbols. Braised bamboo shoots cooked with local fresh bamboo shoots are famous seasonal dishes in Jiangnan. Haishu District has many large and medium-sized reservoirs such as Zhougongzhai and Jiaokou, which are called "natural water tanks" in Ningbo. Rich silver carp, commonly known as "chubby fish, pond fish", has tender and delicious meat and no muddy smell. Braised fish head is a lingering "grandma flavor". Some towns and villages in Haishu District, such as Yinjiang and Zhangshui, have been planting Citi taro for hundreds of years, which has the characteristics of fragrance, noodles, waxy and toughness. The beauty of salt-baked taro lies in the unique seasoning "brine", which stimulates the aroma of taro well.
"Ten bowls of Haishu" dishes: Ningbo cooking, braised bamboo shoots, shredded radish with hairtail, baked crab with red mud, soft-shelled turtle with rock sugar, roasted moss, braised fish head, salted taro, shredded eel with Ning style and salted yellow croaker.
Jiangbei shiwan
Millennium heritage, taste the world.
In the quaint old streets and lanes in Jiangbei, there are many unique delicacies on the waterfront: flavored crab sauce, white shrimp from Tess River, authentic old three delicacies from Ningbo, giant shad brewed with ancient wine, and white sand sea breeze sauce. Cicheng, with a long history of thousands of years, is an ancient city with the reputation of "the first ancient county in the south of the Yangtze River". Cicheng rice cake is a geographical indication protection product with a history of thousands of years. Cicheng's handmade rice cakes are soft and delicious, and fried with hairy crabs is also delicious. Cicheng's printed cakes are sweet but not greasy, which is necessary for festivals. The red shadow of Ge Jia's former residence in Cihu, accompanied by casserole and walnut soup, is bright red, sweet and sour, which makes people's appetite open. The pig's feet stewed slowly with firewood in Zoumalou are fat but not greasy, soft and rotten, and the delicious taste can be smelled far away; White crabs fried with rice cakes can be seen everywhere, which is a "golden signboard" in Cicheng, with rich cultural flavor of rice fragrance. In the past, people in this ancient city of Ningbo had an ancient three delicacies on the food table during the Spring Festival, including meatballs, eggs, jiaozi, vermicelli, quail eggs, dried shrimps, smoked fish and other ingredients. Eat three fresh soup in the New Year, and the meatball delegation will reunite. Egg dumplings represent Jin Yuanbao, and a bite is called "biting gold". Of course, fish symbolizes that there is more than one year.
"Ten Bowls in Jiangbei" dishes: red shadow walnut soup, dock crab sauce, Cicheng rice cake fried white crab, crispy spring rolls in Ma Zhong Lane, slow stew of pig's trotters in Zoumalou, feast of ancient fermented shad, Ningbo Laosanxian, Baisha sea breeze sauce, cold taro and white shrimp on the old Bund.
Yinzhou shiwan
The taste of mountains and seas, the taste buds jump
The sea area of Yinzhou District is mainly distributed at the southeast end and is a part of Xiangshan Bay. The sea area is rich in mackerel and has a good reputation. At the northwest end of Yinzhou District is Sanjiangkou, which is a landmark building of Ningbo's urban marine culture. Three rivers, Yongjiang, Yaojiang and Fenghua, meet here and go straight from Yongjiang waterway to the East China Sea. Each of the ten bowls in Yinzhou is full of the magnificence of Yin Di's mountains and rivers, and it is a strong flavor of the New Year that only exists in my hometown. The delicious meat quality of fresh mackerel, the mellow and sticky bone pulp, the flexible taste of braised pork, the sweet and sour soft waxy flavor of roasted loach, the crisp and salty flavor of yellow mud bamboo shoots barbecue, the bright red color of mom's red-cooked chicken, and the tender and full meat quality of steamed Taibai fish in sauce … Those sweet and sour, fresh and salty, spicy, make the taste buds dance.
"Yinzhou Ten Bowls" dishes: fresh mackerel, flavor roasted loach, braised pork, yellow bamboo shoots barbecue, Zhan Qi bone paste, wine-flavored hairy duck, steamed Taibai fish in sauce, Tianjin lotus root soup, mom's roast chicken, and Yinxian Laosanxian.
Fenghua shiwan
Real estate food, rare and salty.
Fenghua Ten Bowls are not only beautiful and delicious, but also have the characteristics of long history, household name, suitability for all ages, local ingredients and traditional craftsmanship, which truly represents the locality, history, tradition and extensiveness of Fenghua cuisine. It can be said that Gongbei concentrated the essence of Fenghua's winter seafood, with large and fat particles, bright red blood, fresh and tender taste, and no muddy smell. Warm a pot of old wine and iron a plate of clams, which is the classic opening of Fenghua winter table. The soup is sweet, salty and crisp, and the meat is tender, which is the level of a bowl of authentic yellow croaker salty soup. This is a fresh and salty memory rooted in the bones of Fenghua people. Fenghua taro is the most famous specialty in Fenghua and even Ningbo. It can be stewed, steamed, roasted, roasted, fried and pasted, but the most popular ones are simply sliced, steamed, sweet in fresh, waxy in salty and served with crab sauce. The chubby fish in Xiating Lake is cooked with a ladle of clear water, and the smell of braising in soy sauce penetrates into the tender meat slices bit by bit. Eating meat with bones is the essence of tasting fish heads.
"Fenghua Ten Bowls" dishes: Tribute, Crab Sauce Taro, Sauced Roasted Pig's Head, Braised Fish Head in Xiating Lake, Salted Yellow Croaker Soup, Seafood, Rice Tofu, Dried Bamboo Shoots, Jiuquxi Grilled Fish, Three delicacies and Beef Dried Noodles.
Cixi shiwan
Beach seafood is rich in products.
Cixi is located on the coast of the East China Sea and the south bank of Hangzhou Bay, with rich products and numerous little seafood. For thousands of years, Cixi people have integrated the cooking skills of the north and south of the river and formed a unique "Cixi flavor". Cixi eats the sea by the sea, which is rich in tidal flat and offshore resources, and breeds incomparable delicious tidal flat seafood, such as small American fish in Hangwan, mullet and Longshan yellow snail. And every bite can lose eyebrows. The dried vegetable Longshan Bullacta exarata is fresh and tender, and its soup is sweet. It is a traditional food that Cixi people like. Steamed plum fish in Hangzhou Bay with vegetable brine is salty and fresh, with excellent taste, and is known as "fresh eyebrows". Pickled mustard tuber and snakehead fishing can be said to be a combination of the essence of the earth and the sea. It absorbs the "earthy flavor" of pickled mustard tuber and the "seafood flavor" of mullet, and has high nutritional value. Braised Monopterus albus is a distinctive local dish in Cixi, with bright red color, soft and smooth taste, salty and sweet. The stomachs of Cixi people are fed by little seafood. Among these delicacies, the badly roasted sand crab is absolutely not to be missed. Sand crabs, also known as fiddler crabs, are often found on the beaches of Cixi. It is very small, about the size of a marble. You don't need 18 martial arts like a big crab. With a gentle bite, delicious crab juice will flow down the shell. Roasted rice is a common cooking method. Fresh and salty, rotten and fragrant, the little crab chews with its shell and its mouth is full of fragrance. The sea melon seeds produced in Hangzhou Bay are tender and tender. After scalding, add seasoning, whether it is with wine or meal, it is very delicious.
"Ten bowls of Cixi" dishes: dried vegetables, Longshan mud snail, braised pork with big head dried vegetables, braised mullet with pickled mustard tuber, vinegar-egg dumpling skin paste, steamed plum fish with pickled vegetables in Hangzhou Bay, salted crab, eel fried with soy sauce, scallion oil and sea melon seeds, steamed three stinks, and sugar-fried steamed bread.
Beilun shiwan
Delicious on earth, freshly baked.
The unique food concept of Beilun and land-sea connection makes the food have the flavor of mountains and seas, showing the unique Beilun flavor. Both locals and gluttonous travelers from all corners of the country can enjoy delicious food in Beilun. For fishermen who go out to sea all the year round, a bowl of fish and eggplant soup is a homely delicacy and a rare reunion with their families. The braised egg barbecue full of "salty flavor" is the expectation of Beilun people in the old base for a better day, and it also carries their infinite expectation for the future. Jumping fish is delicious, smooth and delicious, rich in protein and fat. Especially in winter, jumping fish is fat and fishy, so there is a saying that "jumping fish is better than river eel in winter". Because the life span of jumping fish is only one week, people in Beilun usually make jumping fish jump dry for easy preservation. The best way to eat dry is to roast onions. While retaining the original flavor of regulating liver, it also adds the unique flavor of onion, which is an unforgettable taste for many people after eating it. Beilun's "Double Lion Taro" is not only clean and smooth in skin, but also much better in taste than the whole soil. Potatoes soaked in oil must be eaten hot. The skin is crisp and the inside is soft and unforgettable.
"Beilun Ten Bowls" dishes: fish eggplant soup, braised egg barbecue, roasted onion, wine steamed snail, waji, boiled crab, smoked pomfret, dried radish fried edamame in Daxie, fried potato and emerald shrimp cake.
Text _ Ice Language Map _ Ningbo Lv Wen Wu Weichun Tong Xiaobo and other productions _ Wind Up