Stewed Pork with Molded Dried Vegetables

When traveling to Shaoxing, you must try Braised Pork with Molded Dried Vegetables. This is the most famous home-cooked dish in Shaoxing

. Fragrant and tender, oily but not greasy, it has the pastoral flavor of the Jiangnan water town.

Baoji

Shaoxing is a famous historical city rich in rice wine. For thousands of years, it can be said that "every family in the farmhouse has home-made wine, and the aroma of wine is everywhere on the post road." Every winter brewing season, every family brews their own old wine.

Yue chicken is regarded as a nourishing dish in Shaoxing. People rub the chicken with salt, wrap it with gauze, and then marinate it with distiller's grains for a few days. This will not make the chicken go bad, but also add wine to the chicken. Fragrance smell.

Taste: salty, fresh, mellow and fragrant, rich in aftertaste. It is famous for its salty, fresh and savory taste.

Bao Liu Shrimp

Shaoxing wine is famous both at home and abroad for its mellow texture and fragrance. Lees is a by-product of wine. Its taste is mellow and fragrant. Cooking food with sake lees has a long history and unique flavor.

"Bao Liu Shrimp" uses fresh river shrimp cooked in the glutinous rice juice and becomes soft and tender. The shrimps are white and tender, and the aroma of the glutinous rice is attractive to the appetite. It is included in the "Chinese Famous Recipes".

Yue Chicken in Clear Soup

"Yue Chicken in Clear Soup" is made from Shaoxing's famous specialty "Yue Chicken".

Shaoxing was the old capital of the Yue Kingdom in the Spring and Autumn Period, and the Yuewang Tower was built on the east side of Wolong Mountain (today's Fushan). According to legend, the Yue chicken was originally a flower chicken specially used for the viewing and entertainment of emperors and concubines. Later, it was exported to the people. After careful breeding and pure breeding, it drank water from two springs a day (namely, "Longshan" and "Longshan" near Taiqingli on the east side of Wolong Mountain). Mengquan ("two springs"), which preys on insects in the foothills, has gradually become an excellent edible chicken species. Folks often use it to stew and eat it.

According to legend, Emperor Qianlong of the Qing Dynasty traveled extensively in the south of the Yangtze River and visited the side gate of Shaoxing. It was noon and he felt hungry. He walked into a villager's house and asked for a meal. When the country woman saw that it was a visitor from afar, she slaughtered a chicken, put it in a big bowl, and put it on the rice rack. When the water boiled, the rice was cooked, and the chicken was stewed. Dip the chicken in soy sauce, bite the bones and suck out the marrow, drink all the soup, Qianlong ate with gusto and praised it full of praise. After returning to Beijing, I still couldn’t forget it.

In October 1933, Liu Yazi and his wife came south to Shaoxing. After tasting it, they summarized the characteristics of "Yue Chicken in Clear Soup" in eight words: "Thin skin, tender meat, loose bones, and fresh soup."

Dried herring

Shaoxing custom is to buy fish every winter, dry it and make it into dried fish. You can give it to relatives and friends as gifts, or enjoy it yourself. Historically, it was listed as tribute.

The "dried herring" is made from herring produced in Yangcha Lake in Shaoxing, which is salted and dried in the sun. It is made with distiller's grains so that the aroma of the wine is integrated into the dried fish. It is durable, does not change flavor, and is full of strange fragrance. , its characteristics are ruddy meat color, fragrant wine aroma, tender and delicious, oily and delicious, which is the top quality among cold dishes.

Drunken Crab

"Drunken Crab" is said to have been created by a Shaoxing master who worked in Anhui.

At that time, there were many crabs on both sides of the Huaihe River, but the local people did not know how to eat them. Their crops were damaged and they were unable to drive them away, and they were very frightened. The master proposed to the state official to encourage the people to catch them and hand them over to the government. He then prepared many large vats, salt, and rice wine to cook the crabs, and then sold them to various places. Shaoxing commonly called them "Huai crabs."

"Drunk crab" is improved on this basis. It is refined through crab selection, crab raising, brine making, soaking, pickling and other processes, paying attention to the production cycle and consumption period. It has the characteristics of fragrant meat and fresh taste.

Drunk River Shrimp

"Drunk River Shrimp" originated from the folk, and they have the habit of making their own food in spring and autumn. Mr. Lu Xun wrote about "drunken shrimp" in "Ma Zhi Diary" and "Answer to Mr. Youheng", saying that a plate of drunk shrimp is "alive" on the table. "The fresher the shrimp, the happier the person who eats it will be." carefree".

This dish uses fresh male shrimp produced in Jianhu Lake, mixed with Shaoxing wine, southern milk juice, etc. Its characteristics are that the bright meat is separated, crispy and tender, fragrant and mellow, and uniquely interesting.