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On Shaoxing's food culture from the food words in Ming and Qing novels
Journal of nanning college for vocational technology
Shaoxing food culture
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Many people learned about Shaoxing through Lu Xun's articles: Wupeng Boat, Felt Hat, Social Opera, Kong Yiji, Fennel Bean, etc. Now, although many things have disappeared, many essences of food culture still exist.
Shaoxing cuisine is divided into three series: pickled vegetables, stinky vegetables and moldy vegetables. Listen to me.
Shaoxing people seem to have a special liking for the word "mildew", such as dried mushrooms, thousands of moldy pieces, moldy edamame, moldy tofu, etc. Dried mushrooms are authentic Shaoxing traditional dishes, and dried mushrooms in Zhejiang are the most authentic in Shaoxing. The dried moldy vegetables are soaked in water, then drained, dry-stewed and fermented. When you want to eat, put the dried mushrooms in a bowl, put a few slices of Jinhua ham or pork belly on the surface, a few slices of bamboo shoots, light a few drops of daughter red (yellow wine), and steam thoroughly in the pot. When you put a chopstick on it, you can feel the smell of meat and the sweetness of bamboo shoots seeping into the dried vegetables. It is delicious, fat but not greasy, and it is a delicacy for next meal. Dried moldy vegetables must be eaten while it is hot, with rice or steamed bread, which is tempting and can really make people eat more than half a bowl of rice.
Pickles and pickles, Shaoxing likes to make Lai dishes by pickling. Fish, chickens and ducks, all kinds of internal organs, or sauced or pickled, are exposed to the sun and wind outdoors until the water is dried. On the edge of the twelfth lunar month, in the streets, in front of every house and under every porch, pickled products are hung on the poles, which adds a new year atmosphere to the water town. Dried fish in sauce, after steaming out of the pot, is full of fragrance and tastes wonderful. The meat of dried fish in sauce is not as hard as that of chicken and duck in sauce, and it is easy to plug teeth. After heating, it is soft and delicious, chewed carefully and has a unique taste.
The stinky vegetables include stinky white gourd, sweet potato stalks, stinky dried tofu, etc. When you arrive at the gate of Xianheng Hotel, the smell of nose-flushing comes to your nose, which is the smell of fried stinky tofu. Stinky tofu can be described as extremely unpleasant to the nose, but as long as you have the courage to eat the first piece, you will find it crisp and Marie Laure Gigon, smelly and charming, and even more attractive when you put on hot sauce and sweet sauce, and you will have an indissoluble bond with it from then on. The smell of fried stinky tofu often comes from the streets and deep alleys of Shaoxing, so many people willingly stand on the street and eat fried stinky tofu with the smell of nasal flushing.
Shaoxing wine is a low-alcohol wine made of pure grain, with moderate sugar and acid and rich nutrition. Drinking it in moderation can promote fluid production and blood circulation, promote metabolism, and have the effects of refreshing, appetizing and eliminating fatigue. Drinking method of yellow rice wine: The drinking method of Shaoxing wine is quite particular. In the summer and summer season, add some ice cubes to the glass, inject a small amount of yellow wine, and finally dilute it with water. Some people can also put a slice of lemon into the cup, which is called cold drink. Warm drink in winter, put the wine container in hot water to heat it, or heat it up from the fire. Warm drinking is characterized by rich wine aroma and soft wine taste. But the heating time should not be too long, otherwise the alcohol will evaporate, but it will be tasteless. When heated, the wine is rich in color and aroma, and it warms the stomach and promotes blood circulation after drinking, which is very refreshing.
Good match with wine: when drinking, you can appreciate the unique flavor of yellow wine with different dishes. Take Shaoxing wine as an example: dry yuan red wine should be accompanied with cold dishes such as vegetables and jellyfish; Semi-dry rice wine is suitable for meat and hairy crabs; Semi-sweet good wine, suitable for chickens and ducks;
Taidiao wine is a registered patent yellow rice wine in Shaoxing Xianheng Hotel. After more than eight years of aging storage and blending by the best method, the wine is pure and mellow, with rich aroma and endless aftertaste. 5 kg jar is too carved 190~288 yuan.
We went to Xianheng Hotel FB this time because the leaders of our company came to inspect, and the customers got a dinner. We still insisted on local dishes, and ordered braised pork with moldy dried vegetables, moldy thousand pieces, moldy edamame, moldy tofu, drunken chicken cans, steamed tofu with stinky poles, steamed fish, fried stinky dried tofu, boiled shrimp, ham and corn soup, etc., 1 kg eight-year-old Taidiao, pickled rice. Understand some of the essence of Shaoxing food culture.
The degree of yellow rice wine is not high (1 1~ 15), but it has a strong stamina. Don't drink too much and drink too much, and you will be unconscious.
Restaurants, pubs, tea shops and snack bars in Shaoxing are characterized by large quantity, dispersion and small scale. 1949, there were 844 restaurants in Shaoxing with a population of100000. Shaoxing county has a population of over one million, and there are as many as 2,406 restaurants. Shaoxing has a well-developed wine-making and tea-making industry, with a large output and excellent quality. People have a traditional habit of drinking and drinking tea, and there are many pubs and tea shops. Restaurants are mostly distributed in urban and rural market towns or traffic arteries. There are many varieties and unique cooking methods in the cooking of dishes related to restaurants. The traditional cooking techniques include 32 kinds of techniques, such as simmering, simmering, drunkenness, stewing, mildew and salting, which are various and lead the way. 1990, there were 6 152 catering enterprises in the whole city with 13950 employees.
First section restaurant snack bar
Shaoxing cooking has a long history. Biography of Huo Zhi in Historical Records records that "the land of Chu and Yue ... rice, rice, soup and fish". In the Southern Song Dynasty, Yue Jian, a Shaoxing boy, wrote the secret book "Tiaoding Collection", which has influenced it to this day.
During the Tongzhi period of the Qing Dynasty (1862 ~1874), the Orchid Pavilion in Shaoxing City (changed from a stall to a shop) was opened at the foot of Dajiang Bridge, with an area of nearly 200 square meters and 22 dining tables. The owner, surnamed Zhao, mainly deals in door-plank rice, with moderate fresh and salty dishes and cheap prices. At noon alone, there are more than a dozen batches of people who take turns to have meals, and the rice needs to be cooked for more than 2 stones (150 kg), receiving about 2,000 customers. This store specializes in cooking fish with vinegar, Shao-style small buttons and single rot, and has become a famous dish in Shaoxing and has been passed down to this day.
During Guangxu period (1875 ~1908), Wangjianglou Steamed Bread Shop was set up in Nongkou, Xinhe, the city. The "Shoukou Steamed Bread" made by it was thin-skinned, stuffed, smooth, tough and fragrant, one bite at a time, delicious in taste and quite good in business. During the period of the Republic of China, the famous restaurants in the urban area were the pavilion with several pavilions, Xinglin Building, Xinhe Lane Zhiweiguan Building, Tongchun Building, Kaminooji Duoyi Building, Xiaojiangqiao Daqing Building, Chang 'anmen Juchang Building and so on. Among them, the new stores pay attention to ostentation and extravagance, clean and wide, well-equipped, and use a full set of silver tableware for the banquet, with exquisite cooking skills and unique flavor, which is well-known, and many citizens gather here for dinner and banquet.
In the Republic of China 14 (1925), Rongluchun Dim Sum Store opened in Xuantingkou, and its "steamed soup packets" were all praised by customers for their thin skin, stuffing and fresh juice.
In 25 years of the Republic of China, there were 83 restaurants in Shaoxing city with a capital of 935 1 yuan and an annual turnover of 27,729 yuan. 20 Chinese and Western restaurants with a capital of 72 10 yuan and an annual turnover of 3,623 yuan; There are 29 rice cake shops with a capital of 5 175 yuan and an annual turnover of 9498 yuan; There are 27 fried dough sticks biscuit shops with a capital of 2,508 yuan and an annual turnover of 7,000 yuan.
During the period of War of Resistance against Japanese Aggression, all trades were depressed, and the catering business was light, so most restaurants closed or changed jobs. After War of Resistance against Japanese Aggression's victory, the catering industry recovered slightly.
In 35 years of the Republic of China (1946), when the Chamber of Commerce registered, there were 37 restaurants and 25 pastry shops, excluding vendors.
In the early 1950s, there were 772 restaurants in the whole region. Due to the low living standard of the people, frugality and extravagance, the catering industry was light, with a turnover of more than 90,000 yuan, most of them could only operate at breakeven.
1956 Shaoxing catering company was established, and catering companies were established in various counties one after another, and the private catering industry was transformed into socialism. In the urban area, eight food restaurants, such as Rongluchun, Tongxin Building, Wuweihe, Lanxiang Pavilion, Phoenix Pavilion, Zhangliuji, Zhangshengji, Shengyuanxing, were cleared for assets and capital verification, and the shares were purchased at a fixed price, and the interest was paid according to the national redemption policy. The staff continued to work and implemented a public-private partnership. There are four public-private partnerships in Shaoxing's dim sum industry: Shen Guiji, Heping jiaozi Store, Wang Chengji (Wangjianglou) and Gao Deji. There are four pastry groups: Ding Daxing Shengji, Ding Daxing Mark, Baoxing and Wu Laiyun. In addition, 237 small shops will be organized into 28 management groups in a cooperative manner, operating independently and taking responsibility for their own profits and losses; 433 vendors will be formed into 48 cooperative groups.
1958 During the climax of "commune", the catering industry changed greatly, changing decentralized management into centralized management, merging outlets and decentralizing personnel. Due to the compression of food supply index and insufficient supply capacity, in order to save food, the catering industry promotes substitutes, in which fried dough sticks are made of 75% standard flour and 25% sweet potato flour; Noodles are made of 70% standard flour and 30% sweet potato flour. In the early 1960s, when grain production was reduced, it entered a difficult period of "substituting melons and vegetables", and the catering industry was once in trouble. Only coarse grains can be carefully cultivated and supplied together. In order to meet the needs of different levels, Shaoxing restaurant was set up in Shaoxing city for high-priced vegetable rice.
1965, when the economic situation improved, Shaoxing restaurant canceled the high-priced vegetable rice, gradually diversified the varieties of food, and began to pay attention to restoring traditional dishes. During the "Cultural Revolution", the traditional skills and management characteristics of the catering industry were regarded as "closed, funded and repaired" and cancelled; Adapting to the diverse needs of consumers is said to be "serving the bourgeois minority"; The famous Lanxiang Pavilion was renamed the Hotel of Workers, Peasants and Soldiers, and Rongluchun was changed to Dongfanghong Hotel. Individual catering industry is regarded as "the tail of capitalism" and cut off.
1972, the number of restaurants in Shaoxing city was 3 1 home, a decrease of 40.4% compared with 1965. Advocating "do-it-yourself service" for customers' meals, the variety of meals is single, the quality is declining, the famous dishes are out of order, and the cooking technology is not connected. 1978, there were 604 restaurants in the whole region, with 5 179 employees. Among them, there are 86 catering businesses in Shaoxing city, with 5,204 business seats and 536 employees/kloc-0, with an annual turnover of 7.262 million yuan and a profit of 420.110,000 yuan.
/kloc-since 0/978, the catering industry has implemented the policy of "adjustment, reform, rectification and improvement" and developed the collective and individual catering industry. In the case of enlivening the catering industry and fierce competition, the state-owned catering industry has reformed its management mode, divided small accounting units, implemented the contract responsibility system, and small state-owned enterprises have implemented the transformation operation, or are owned by the state and operated collectively; Or directly into collective ownership enterprises; Or leased to the operator for personal operation. At the same time, reform the wage form, implement floating wages and commission wages, and promote the rapid development of the catering industry.
1983, there were 272 restaurants in the city, with 7245 employees. Among them, there are 125 catering businesses in Shaoxing city, with 7,470 seats and 174 1 person, with an annual turnover of13142,000 yuan and a profit of 953,000 yuan, respectively 1978. In order to adapt to the opening up and make Shaoxing, a famous historical and cultural city, attract many tourists from home and abroad, a number of famous hotels (restaurants) with modern characteristics, such as Chaoyang Hotel, Shen Yonghe Restaurant, Rong Lu Spring Restaurant, Overseas Chinese Hotel and Lanxiang Restaurant, have been built and rebuilt, and efforts have been made to restore traditional famous dishes, highlight traditional flavor, pay attention to the quality of dishes and improve service attitude. City catering service companies set up technical schools to train young workers.
1990 In the commercial system of the whole city, there were three-level chefs 1 person, one-level chefs 12 people, 29 people in the second level and 53 people in the third level; There are 3 third-level west point teachers; Three pastry chefs. By the end of the year, there were 5,464 catering businesses in the city, with 1 1723 employees and an annual turnover of 88.94 million yuan. Among them, there are 805 restaurants in the urban area with 5663 employees (including 95 commercial systems, 12 18 employees), with a registered capital of15.46 million yuan (fixed capital of 9.93 million yuan and working capital of 5.53 million yuan), an annual turnover of 25.956 million yuan and a profit of/kloc.
Section 2 wineshop tea house
wineshop
Shaoxing wine is famous, and Shaoxing people are also famous for drinking. In the Southern Song Dynasty, Shaoxing had "a hundred wines in the city" (Lu You's poems).
During the Ming and Qing dynasties, there were many restaurants and restaurants in urban and rural areas, which was called "everywhere restaurants" (Xu Weishi).
Around the 20th year of Guangxu in Qing Dynasty (1894), Lu Xun's uncle Zhou Zhongxiang opened Xianheng Hotel in Duchangfangkou. Its layout is the same as that of other Shaoxing hotels: there are curved counters facing the street, with Qinglong brand on it, and the words "Liu Ling stops" and "Taibai legacy" are written on it; On the horizontal cabinet facing the street, the "wine embryo" is displayed; The shop has built-in small board tables and long benches, which are simple in equipment and elegant but not vulgar.
During the Republic of China, the more famous hotels in the urban area were Shen Yonghe Nanhao, Zhang Qinghe, Fu Youji, etc., with better equipment and private rooms, and their employers were mostly middle and upper class people. The wine dishes are mainly cold dishes. If customers need to stir-fry, the owner will send someone to buy them. "Wine embryo" is changed all year round, and cold dishes are served in spring, including sauce duck, bad chicken, dried fish, happy eggs, smoked goose, etc. In summer, it is jellyfish, fresh broad beans, fresh arhat beans, preserved eggs, boiled chicken, steamed pork, fried peanuts, etc. In autumn, there are osmanthus chestnuts and Yangcheng Lake crabs, which are packed in wire cages and placed on the counter for customers to choose. Now they are eaten now, and a small dish of minced ginger and vinegar is prepared. In winter, there are chopped goose, steamed stuffed bun with bean curd skin, beef, salted boiled peanuts and so on. Shaoxing wine should be drunk warm, and the hotel has a warm wine cylinder (commonly known as a barrel). When the customer sits down, it will be served warm wine. Most of the small hotels are husband-and-wife shops, which are all over the streets. Most of the wine embryos are celery, pig's head, vegetarian chicken, fennel beans, dried fragrant herbs, etc. Their customers are ordinary citizens, foil workers and other small handicraft workers.
According to the statistics in the 25th year of the Republic of China (1936), there are 367 Shao hotels in Shaoxing city, with a capital of19.41560,000 yuan and an annual turnover of 482,523 yuan.
In 30 years, Shaoxing fell, and hotels were closed due to extortion by the Japanese puppet army and police and various apportionment items. After War of Resistance against Japanese Aggression's victory, he recovered a little.
In 35 years, when Shaoxing County Chamber of Commerce investigated, there were 129 hotels. ?
1952, Shaoxing? ① According to the statistics of the branches of monopoly business, there are 84 hotels 15 1 households and vendors.
1956 socialist transformation of private catering industry was carried out, and Shen Yonghe restaurant was transformed into a public-private partnership.
By the climax of "commune" in 1958, all hotels and vendors were organized into 14 decentralized cooperative stores with negative profits and losses according to regions (Fushan, Mangshan, Beihai and Tashan). During the "Cultural Revolution" period, the hotel business was light and difficult to maintain, so it had to run vegetables, rice and snacks concurrently and develop into comprehensive management. 1978, there was only one "East Street Zero Hotel" left in the pure hotel in the urban area.
198 1 year, on the eve of the 0/00th anniversary of the birth of Mr. Lu Xun 100, Xianheng Hotel, which had been closed for many years, reopened for business, with three brick and wood building storefronts with white walls and stone slabs paved with bluestones, all of which were antique. The furnishings in the store are still the same as before: rectangular counters, large and small tubes, small board tables, white bamboo chopsticks, blue-edged soup bowls and so on. The store serves Shaoxing wine of Yuanhong, Jiafan, Shanniang and Xiangxue, and its customers are full all day long, with an average of more than 0/0/00000 Chinese and foreign tourists per year.
1988, 500 square meters of restaurants and canteens were newly built, and a number of supporting facilities such as square tables and domino stools were added. At the same time, Xianheng hotels (semicolons) were opened in Beijing, Tianjin, Hangzhou, Ningbo and Guangzhou. People come to Xianheng Hotel to drink a glass of Shaoxing wine and taste a dish of fennel beans, so they can taste the Shaoxing style written by Lu Xun.
Tea shop?
Tea shops, also known as teahouses, belong to the traditional catering industry and sell boiled water and bowls of tea.
During the period of the Republic of China, the Shilu Tea Room in Huaxiang Cloth Club was the most famous in Shaoxing, with a wide courtyard, wide windows, dozens of verandahs and tea rooms around, comfortable chairs and couches, and a small pot of tea, which was a gathering place for wealthy children, businessmen and other upper-class people. Every ten days, on the afternoon of every Wednesday and 8th, Shaoxing traditional folk art "Pinghu Tune" plays and sings. On the first floor of the West Bridge in the city, Tianxiang Pavilion and Yueming Tea Room at the foot of Dajiang Bridge are mainly bowls of tea. Most of the customers are old tea customers. Everyone has a fixed seat, and they will come every day, rain or shine. They often talk about state affairs, negotiate business, and sometimes play chess for fun. When the chess game is not finished, the chess game will be temporarily erased and the game will continue the next day. Small tea shops can be seen everywhere, with simple facilities and cheap tea resources. A bowl of 3 copper coins (boards) can sit for half a day, which is a recreational place for ordinary citizens, foil workers and small handicraftsmen. When there is a dispute among colleagues from all walks of life, they are invited to a tea shop to solve the dispute, which is called "eating tea". Shopkeepers hire or fire employees, and it is a foregone conclusion to eat a bowl of tea in a tea shop every year during the Dragon Boat Festival, Mid-Autumn Festival and Spring Festival.
In the 25th year of the Republic of China (1936), there were 206 tea houses, tea houses and tea shops in Shaoxing city, with a capital of 7,305 yuan and an annual turnover of 28,330 yuan. During the Japanese invasion of China, many tea shops were closed. In 35 years, according to the survey of tea house trade association, there are tea shops 164 households. ?
In the early 1950s, tea rooms and tea stalls in Shaoxing were still common, and their management methods were the same as before. There are also a few tea rooms, such as New Market, Beihai Bridge and Dashanqiao, which have become tin foil and other trading markets. 1958, at the climax of "corporatization", the qualified tea shops were organized into 8 collective-owned cooperative shops, namely Xinhua Garden, Changyuan Garden, Shanglin Garden, Meixiangge, Beihai Tea Room, Dongjie Tea Room, Dachang Tea Room and Xiaoshan Street Tea Room.
At the beginning of the "Cultural Revolution", tea shops were regarded as places for spreading political rumors, which were all banned and all tea shop staff changed jobs.
In the late 1970s, tea shops reappeared, but the facilities were simple, the sanitary conditions were general, and the development was not much. Most of the customers were retired workers.
1989 There are 8 tea shops and 5 boiled water shops in the urban area.
The third section dishes?
Most folk dishes popular in Shaoxing are ordinary in materials, exquisite in methods and unique in flavor. Most of the raw materials used are local products, but there are also a few special products.
In the 5th year of the Republic of China (19 16), according to Shaoxing's folk diet, the Buddhist monk in Chongzhai compiled and compiled a "Yue Xiang Zhong Hui Lu", which divided the traditional diet into 252 varieties in four categories: meals, preserved meat, meals and brewing, and introduced the cooking methods one by one. According to Shaoxing Folk Traditional Cookware, there are 32 kinds of cooking methods, such as sour, pickled, crisp, moldy, sauce and pickled. Cuisine flavors such as dried mushrooms, braised pork with dried vegetables, moldy amaranth stalks, moldy thousand pieces, etc. are delicious and memorable. ?
Cooking?
The cooking method of stir-frying vegetables and rice together is commonly known as "rice stir-frying". There are common rice stir-fried radish, rice stir-fried taro and so on. ?
The method of putting a bamboo rice rack in a rice cooker, placing vegetables on the rice rack, adding ingredients, and using the steam of cooking to ripen the vegetables is commonly known as "here". Common dishes are stinky tofu, douban, stir-fried tofu, glutinous tofu, and duck (egg) beating.
Steaming is a cooking method in which vegetables are put in a steamer or other steamer and steamed with other seasonings. It is also called "steaming". Common steamed mandarin fish, steamed river eel, steamed wenwu fish (mixed with fresh fish and bonito), steamed bacon with white gourd, steamed ham with mussels, lazy cakes, steamed diced pork with red vegetables, steamed pork with lotus leaf powder, etc. ?
Stir the food with sauce and steam it. Commonly, there are chicken comb oil with sauce and snail meat with sauce. ?
Brew in boiling water or simmer in boiling water for a while, commonly known as "simmer". Common baked vegetables include baked yellow clams, baked razor clams, baked bean sprouts, and baked leeks. ?
Mix the main ingredients and seasonings and eat them cold. Commonly, there are sweet and sour lotus root, Tofu mixed with Toona sinensis bud, dried sesame paste, Malantou mixed with dried sesame, jellyfish mixed with sesame oil and so on. ?
Vegetables soaked with salt (or sugar). Common pickled radish, pickled cucumber, pickled cabbage and so on. ?
Drunk with Shaoxing old wine and soy sauce soaked fresh aquatic products, commonly known as "drunk." Common ones are: drunken shrimp, drunken crab, drunken clam, drunken waist flower, etc. ?
Dip in food, cook and steam until cooked, then dip in mother-child soy sauce, rice vinegar, sesame oil or pepper and salt to eat directly. Often dipped in boiled meat, boiled chicken, etc. ?
Cut chicken, goose and pork into pieces and put them in a bowl, and add them with white bream, day lily, etc. After cooking in a steamer, they are buckled on a dish bowl or dish, commonly known as "buckle". Commonly, there are braised chicken (or braised chicken) and braised meat. ?
Chop pork into minced meat, and embed it with other condiments into meat, fish, bean products and melons to burn cooked food. There are Dongpo Rot, Babao Gusao Duck, Carassius auratus embedded with cake meat, Tibetan melon and so on. ?
The cooking method of stewing food in the pot after stir-frying and seasoning, that is, adding the lid to stew it until it is cooked, commonly known as "stewing" There are common braised bamboo shoots, braised crucian carp with onion, dried vegetables and pork. ?
A cooking method of stewing food with water and cooking it with slow fire for a long time, commonly known as "stewing" There are common stewed bean curd with whips and bamboo shoots, stewed iced bean curd with potherb mustard, stewed Vietnamese chicken, stewed soft-shelled turtle, golden and silver hoofs (stewed with ham and fresh pig's hoofs), stewed old duck with ham, etc. ?
Cooking custom has the saying "braise in soy sauce and cook in white". Braised in soy sauce, boiled in white with salt as seasoning. There are commonly eight-treasure vegetables, salted bamboo shoots, salted arrowheads, salted peanuts, cinnamon fennel beans, spiced chicken gizzards, taro cooked with rotten skin, Chinese cabbage skin, salted shrimp, pickled mullet carp, boiled soybeans with meat bones, spiced tea eggs and so on. ?
In Shao Shao custom, dishes cooked with soy sauce without moving the oil pan are "Shao", and the word "red" is used before "Shao" to distinguish it from "cooking". There are often braised vegetarian chicken, Shao Shijing, braised pork, braised lion's head, braised pork with red mold tofu, roasted snail with sauce, and? Fish and tofu, etc. ?
Stir-frying is one of the main traditional cooking methods in Shaoxing. Common stir-frying methods include stir-frying thousands of pieces of shredded radish, stir-frying bean boards with stinky pickles, stir-frying flat-eyed beans in oil, stir-frying in Yutang, stir-frying eggs with yellow buds and leeks, stir-frying shrimps with leeks and stir-frying winter bamboo shoots. Fried chicken nuggets with fish and chestnuts, fried pickles with chamois meat, etc. ?
A cooking method of frying food with proper amount of cooking oil, commonly known as "frying". There are common spinach fried tofu, poached eggs, fried fish and so on.
Crispy oil? It is commonly known as "crisp" to make the food soft and loose by marinating. Common crispy dishes include crispy fish and crispy duck. ?
Halogen is commonly called "halogen" when the seasoning is boiled into thick juice, or other foods are cooked with the soup cooked by meat and poultry. There are common stewed dried bean curd, stewed duck and so on. ?
A cooking method in which stir-fried dishes are cooked and then thickened with starch. It is customary to add rice vinegar when using this method, so it is called "vinegar stir-fried". Common are vinegar-baked water bamboo, head and belly vinegar fish and so on.
A cooking method between "frying" and "frying". When making, the oil content is less than frying and frying, but slightly more than frying and roasting. There are common fried shrimps, shredded eel, fried peppers and so on. ?
There are two kinds of oil and water. Deep-frying in oil, that is, frying food in boiling oil; Water is used to cook fresh food in boiling water. Commonly, there are oily stinky tofu, spring rolls, shrimp balls, oily radish cakes, oily shrimp cakes, oily orchid beans, chopped snails and lake crab. ?
In winter, chicken, duck and fish are cooked and frozen with marinade, and no heating is needed when eating. There are common frozen meat, tied meat, frozen large intestine and so on. ?
Mushroom food is soaked or cooked, put into a container, sealed and naturally fermented, which is commonly called "mold", and there are three kinds of molds: raw mold, mature mold, light mold and salty mold. There are common moldy amaranth stalks, moldy vegetable heads, moldy bamboo shoots, moldy edamame, moldy gluten, moldy thousand sheets and so on. ?
Soaking cooked food with special marinade has a unique flavor. Commonly, there are dried tofu soaked with moldy amaranth stalks, bamboo shoots soaked with salt water, and chicken soaked with shrimp oil (commonly known as shrimp oil chicken).
Pickled food is rubbed with salt, or soaked in salt water, or crushed with stones after adding salt, so that salt water permeates into the food and is convenient for preservation, commonly known as "pickling". Pickled vegetables, salted ducks (eggs) and salted meat are common. ?
A processing method of drying food in the sun for long storage. Common are dried vegetables, dried bamboo shoots, dried shrimps, dried fish and so on. ? In winter, poultry meat is salted with pepper and salt, hung in a ventilated place to dry, and eaten after steaming. Common goose, duck and pig's head are preserved. ?
Sauce food can be eaten raw or dried and cooked after being soaked in sauce or soy sauce. There are common pickles, sauced ducks and sauced meat. ?
When food is buried in distiller's grains and sealed, it not only absorbs the fragrance of wine, but also facilitates storage. Bad chicken, bad dried fish and so on are common. ?
Famous dishes?
Fish with head and belly vinegar is the traditional flavor dish of "Lanxiang Restaurant", a century-old store in Shaoxing. At the beginning, the shopkeeper set up a wooden boat at the quay of Houhe River to raise two or three kilograms of live fish for burning and eating now. Fish with head and belly vinegar is mainly made of fish head and belly crotch, cooked with sweet noodle sauce and rice vinegar, which is very popular with customers. Peer-to-peer imitation, handed down from generation to generation, has become a well-known Shaoxing flavor dish. This dish has bright red color, lively head and belly meat, thick and smooth soup, fresh and slightly sweet and sour taste. China's Menu (China Financial and Economic Publishing House 1988 edition, the same below). ?
Fish balls in clear soup are made of silver carp with tender meat, strong viscosity, large water absorption and sufficient elasticity. When making, it is required that the "shaved" meat is delicate, the "steak" is thorough, the "couch" is soft and firm, the "comb" is fully blended, and the "squeezed" circle has no tail. The proper proportion of minced fish and salt water is the key to the success of this dish. "Fish balls with clear soup" is famous for its clear soup, fresh taste, smoothness and whiteness. "China cookbook" contains.
Fish and tofu are both delicate things, and they are cooked together, so that the delicious fish flavor permeates the tofu and the food is more delicious and light. "China cookbook" contains. ?
The distiller's grains of shrimps are by-products of wine, which are mellow and fragrant. Cooking food with distiller's grains has a long history and unique flavor. Fresh river shrimps are selected for the shrimp with bad taste. After cooking the bad taste, the shrimp is soft and smooth. The shrimp is white, fresh and tender, and the bad smell is appetizing. "China cookbook" contains. ?
Shrimp balls have been cooked for more than 100 years. Originally named "Shrimp with Eggs", it is one of the housekeeping dishes of Yatang Hotel in Shaoxing. After being improved by the chef, it was renamed "Shao Shrimp Ball". The key to making this dish lies in mastering the cooking temperature. After the egg paste is fried, it forms shredded eggs as thin as hemp fiber, which is wrapped in shrimp. The color is golden and oily, and the texture is fragrant and crisp. It is delicious when dipped in chopped green onion and sweet noodle sauce. "China cookbook" contains. ?
Stewed Yue chicken is stewed with famous Yue chicken. In the Spring and Autumn Period, the old capital of Yue State was built on the east side of Wolong Mountain (now Fushan Mountain). According to legend, in the Yue Palace, there are a number of flower chickens for emperors and empresses to watch and have fun. Later, it was exported to the people, carefully raised by the local people, and purebred, becoming an excellent edible chicken breed. People often use it to stew and eat. Its meat is tender, chicken bones are crisp, and the soup is clear and delicious, which has become a traditional flavor dish in Shaoxing. "China cookbook" contains.
Shao-style small buckle is the housekeeping dish of Lanxiang Pavilion, a century-old shop in Shaoxing. Pork with streaky pork is cooked by boiling, frying, steaming and other processes. Its color is bright red, its meat is crisp but not rotten, and it is oily but not greasy. As the saying goes, "the cake is winter rice, and the meat is buckled to eat a piece of skin", the former refers to Shaoxing meat pie, and the latter refers to Shao-style small buckle, which means that the skin of the buckled meat is fried and particularly delicious. "China cookbook" contains. ?
Steamed mandarin fish mandarin fish is also called mandarin fish. It is a rare freshwater fish species produced by Jianhu Lake with few thorns and tender and plump meat, and the best is produced in March and September. Jianhu water is rich in minerals and provides conditions for the growth of mandarin fish. This dish is steamed with newly caught mandarin fish and seasoned with famous Shao wine. Its color is elegant and pleasing to the eye, and it tastes like crab meat. It is full of fresh feeling after eating. "China cookbook" contains. ?
Jianhu fish flavor Jianhu, the lake is clear and blue. The lake is rich in aquatic plants, which provides good conditions for the growth of fish, especially grass carp, which grows luxuriantly and is strong and fat. Shaoxing famous chefs used Jianhu grass carp to create fish-flavored dishes with flower-like shape, salty, sweet and sour taste, delicious rosin and rich aroma. "China cookbook" contains. ?
Dried vegetables, braised pork and dried vegetables are one of Shaoxing's traditional local products, and nine times out of ten urban and rural residents make their own dried vegetables. Dried vegetables are fragrant, fresh and tender, and will not be bad for a long time. Burn "braised pork with dried vegetables" with pork to win with aroma. Its dishes are purplish red in color and oily but not greasy; Dried vegetables are salty, fresh and sweet, which is quite idyllic in Shaoxing. "China cookbook" contains.
Deep-fried stinky tofu is made of pressed tofu soaked in amaranth stalk brine. After deep-frying, it is Huang Liang in color, crisp outside and soft inside, and has a special fragrance. All tourists who come to Shaoxing are quick to taste. ?
Mildew amaranth stalk Amaranth stalk is stripped of branches, leaves and nodes, cut into small pieces, steamed and poured with sesame oil after mild mildew or salty mildew, which is delicious and unique in flavor. And because it is fermented, it helps digestion. This is a traditional Shaoxing folk dish that has been handed down since the Spring and Autumn Period and the Warring States Period.