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 "mold", such as dried mushrooms, thousand mold slices, moldy edamame, moldy tofu and so on. Dried mushrooms are authentic traditional dishes in Shaoxing, and dried mushrooms in Zhejiang are the most authentic in Shaoxing. Soak dry moldy vegetables in water, then drain, stew and ferment. 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, a few drops of daughter red (yellow wine), and steam them thoroughly in a pot. When you put a chopstick on it, you can feel the taste of meat and the sweetness of bamboo shoots penetrate into the dried vegetables. Delicious, fat but not greasy, it is delicious for next meal. Sun-dried moldy vegetables must be eaten while they are hot. It's very attractive with rice or steamed bread, which really makes people eat half a bowl of rice.
Pickled vegetables and pickles, Shaoxing likes to make Laicai by pickling. Fish, chickens and ducks, all kinds of internal organs, or sauces or pickles are blown in the outdoor sun and wind until the water is dry. On the edge of the twelfth lunar month, on the street, in front of every house and under every porch, pickled products are hung on telephone 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.
Stinky vegetables include stinky white gourd, sweet potato stalks and stinky dried tofu. 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 said to be very unpleasant, 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. When you put on hot sauce and sweet sauce, it is even more charming, and you will have an indissoluble bond with it from now on. The smell of fried stinky tofu often comes from the depths of streets and alleys in Shaoxing, so many people willingly stand on the street and eat fried stinky tofu with the smell of nasal irrigation.
Shaoxing wine is a low-alcohol wine brewed by pure grain, with moderate sugar and acid and rich nutrition. Moderate drinking can promote fluid production and blood circulation, promote metabolism, refresh the mind, stimulate appetite and relieve fatigue. Drinking method of yellow rice wine: The drinking method of Shaoxing wine is quite particular. In summer and summer, add some ice cubes to the glass, inject a little yellow wine, and finally dilute it with water. Some people can also put a slice of lemon in the cup, which is called a cold drink. Warm drinking in winter, put the wine container into hot water to heat it, or heat it from the fire. Warm drinking is characterized by rich aroma and soft 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 fragrance, and it warms the stomach and promotes blood circulation after drinking, which is very refreshing.
Good match with wine: When drinking, you can enjoy the unique flavor of yellow wine through different dishes. Take Shaoxing wine as an example: dry red wine should be accompanied by cold dishes such as vegetables and jellyfish; Semi-dry rice wine is suitable for meat and hairy crabs; Semi-sweet wine, suitable for chickens and ducks;
Taitiaojiu is a registered patent yellow wine of Shaoxing Xianheng Hotel. After more than eight years of aging and storage, it is blended 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 this time because the leaders of our company came to inspect and the customers had a dinner. We still insisted on eating local dishes, and ordered braised pork with moldy dried vegetables, thousands of moldy dried vegetables, moldy edamame, moldy tofu, canned drunken chicken, stinky tofu, steamed fish, fried stinky tofu, boiled shrimp, ham and corn soup, etc. , 65,438+0 kg eight years of sculpture, as well as paofan (. Understand the essence of Shaoxing food culture.
The degree of yellow rice wine is not high (1 1~ 15), but it has strong stamina. Don't drink too much, you will be unconscious.
Restaurants, pubs, tea shops and snack bars in Shaoxing are characterized by a large number, dispersion and small scale. 1949, there were 844 restaurants in Shaoxing with a population of only 65,438+10,000. Shaoxing county has a population of over1000000, and there are as many as 2406 restaurants. Shaoxing has a well-developed wine-making and tea-making industry with large output and good quality. People have the 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 of dishes related to restaurants. Traditional cooking techniques include 32 kinds of techniques such as stewing, stewing, drunkenness, stewing, mildew and pickling, which are various and unique. 1990 In total, there were 6 catering enterprises in the city152, with 13950 employees.
First section restaurant snack bar
Shaoxing cooking has a long history. Biography of Historical Records of Huo Zhi records "the land of Chu and Yue ... rice, rice, soup and fish". In the Southern Song Dynasty, the secret book Tiaoding Collection written by Jian Yue, a young Shaoxing man, has influenced it to this day.
During the Tongzhi period of Qing Dynasty (1862 ~ 1874), Lanting (changed from a stall to a shop) in Shaoxing City was opened under Dajiang Bridge, with an area of nearly 200 square meters and 22 dining tables. The owner, surnamed Zhao, mainly deals in door plate rice, with moderate salty taste and cheap price. At noon alone, a dozen people took turns eating. Cooked more than 2 stones (150kg) of rice and received about 2000 customers. This shop specializes in vinegar fish, Shao's buttons and single-rotten fish, which 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 opened at the entrance of Xinhe in the city. The "Shoukou Steamed Bread" made by it is thin, smooth, tough and fragrant, one bite at a time, delicious, and the business is quite good. During the period of the Republic of China, the famous restaurants in the urban area included several pavilions, Xinglin Building, Xinhe Lane Zhiweiguan Building, Tongchun Building, Ueno Temple Duoyi Building, Xiaojiangqiao Daqing Building and Chang 'anmen Juchang Building. Among them, the new store pays attention to ostentation and extravagance, clean and spacious, well-equipped, and uses a full set of silver tableware for banquets. It is well-known for its exquisite cooking skills and unique flavor. Many citizens gather here for meals and banquets.
14( 1925), Rongluchun Dim Sum Store opened in Xuantingkou, and its "steamed soup bag" was well received by customers because of its thin skin, rich stuffing and fresh juice.
In 25 years of the Republic of China, there were 83 restaurants in Shaoxing with a capital of 93,565,438+0 yuan and an annual turnover of 27,729 yuan. There are 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 War of Resistance against Japanese Aggression's period, all walks of life were depressed, and the catering business was light, so most restaurants closed down or changed careers. 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 was registered, there were 37 restaurants and 25 pastry shops except vendors.
In the early 1950s, there were 772 restaurants in the whole area. Due to people's low living standards, frugality and luxury, the catering industry is light, with a turnover of over 90,000 yuan, and most of them can 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 changed to socialism. Eight restaurants in the urban area, such as Ronglvchun, Tongxin Building, Wuweihe, Lan Xiang Pavilion, Phoenix Pavilion, Zhang Liuji, Zhang Shengji and Shengyuanxing, have made capital verification, purchased shares at a fixed price and paid interest according to the national redemption policy. Staff continued to work and implemented public-private partnerships. There are four public-private joint ventures in Shaoxing dim sum industry: Shen Guiji, Heping jiaozi Store and Wang Hegao. There are four pastry groups: Ding Daxing Biotechnology, Ding Daxing Mark, Baoxing and Wu. In addition, 237 small stores will be organized into 28 management groups in a cooperative manner, operating independently and taking responsibility for their own profits and losses; 433 suppliers will form 48 cooperation groups.
1958 during the climax of "commune", great changes have taken place in the catering industry, from decentralized operation to centralized operation, with the merger of outlets and decentralization of personnel. Because the food supply index is compressed and the supply capacity is insufficient, 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 the grain production was reduced and the "melon and vegetable substitution" entered a difficult period, the catering industry was once in trouble. Only coarse grains can be carefully planted and supplied together. In order to meet the needs of different levels, Shaoxing has set up Shaoxing restaurant for high-priced vegetable rice.
During the period of 1965, the economic situation improved, Shaoxing restaurant canceled the high-priced vegetable rice, and the varieties of food were gradually diversified, and began to pay attention to restoring traditional dishes. During the "Cultural Revolution", the traditional skills and operating characteristics of the catering industry were regarded as "customs, capital and maintenance" and were cancelled; Adapting to the diverse needs of consumers is said to be "serving the bourgeois minority"; The famous Lan Xiang Pavilion was renamed the Workers, Peasants and Soldiers Hotel, and Rongluchun was renamed the Dongfanghong Hotel. Individual catering industry was cut off as "the tail of capitalism".
In 1972, the number of restaurants in Shaoxing is 3 1, which is 40.4% lower than that in 1965. We advocate "do-it-yourself service" for customers' dining, which leads to single food, poor quality, disordered dishes and uncoordinated cooking techniques. 1978, there were 604 restaurants in the whole region, with 5 179 employees. Among them, there are 86 catering merchants in Shaoxing, with 5,204 seats and 536 employees 1.536, with an annual turnover of 7.262 million yuan and a profit of 42 1.00 million yuan.
Since 1978, 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 invigorating the catering industry and fierce competition, the state-owned catering industry has reformed its management mode, divided small accounting units, and implemented the contract responsibility system. Small state-owned enterprises have implemented transformation operations, or are owned by the state and collectively operated; 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 1 restaurants in the city with 7245 employees. Among them, there are 125 commercial catering merchants in Shaoxing, with 7,470 seats and employees 174 1 person. The annual turnover is1365,438 yuan, and the profit is 953,000 yuan, which is 45.3% higher than that of 1978. In order to meet the requirements of opening to the outside world and make Shaoxing, a famous historical and cultural city, attract domestic and foreign tourists, Shaoxing has built and rebuilt a number of famous hotels (restaurants) with modern characteristics, such as Chaoyang Hotel, Shen Yonghe Hotel, Rongluchun Hotel, Overseas Chinese Hotel and Lan Xiang Hotel, and made efforts 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 The city's commercial system chefs 1 person, first-class chefs 12 people, 29 second-class chefs and 53 third-class chefs. There are 3 third-level teachers at West Point; Three pastry chefs. By the end of the year, there were 5,464 restaurants in the city, with 1 1723 employees and an annual turnover of 88.94 million yuan. Among them, there are 805 restaurants in urban areas, with 5,663 employees (including 95 in commercial system, 12 18), 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 very famous, and Shaoxing people are also good at 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 cities and rural areas, which were called "ubiquitous restaurants" (Xu Weishi).
Around the 20th year of Guangxu (1894), Lu Xun's uncle Zhou Zhongxiang opened Xianheng Hotel in Duchangfangkou. Its layout is the same as that of other hotels in Shaoxing: there is an arc counter facing the street with Qinglong brand on it, and the words "Liu Ling Station" and "Taibai Heritage" are written on it; On the horizontal cabinet facing the street, "wine embryo" is displayed; The store has built-in small board tables and long benches, and the equipment is simple, elegant and not vulgar.
During the Republic of China, the famous hotels in the urban area were Shen Yonghe Nanhao, Fu, etc. There are better facilities and private rooms, and their employers are mostly upper-middle class people. The dining tables are mainly cold dishes. If the customer needs cooking, the shopkeeper will send someone to buy it. "Wine embryo" changes all year round, and cold dishes are available in spring, including sauced duck, bad chicken, dried fish, happy eggs, smoked goose and so on. In summer, it is jellyfish, fresh broad beans, fresh arhat beans, preserved eggs, boiled chicken, steamed pork, fried peanuts and so on. 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 eat, prepare a small dish of Jiang Mo and vinegar. In winter, there are chopped geese, steamed stuffed buns with bean curd skin, beef, salted peanuts and so on. Shaoxing wine should be drunk warm, and the hotel has a warm wine jar (commonly known as wine barrel). When customers sit down, they will serve hot wine. Small hotels are mostly mom-and-pop shops, which are all over the streets. Most of the wine embryos are celery, pig's head, vegetarian chicken, fennel beans, dried citron and so on. Their customers are ordinary citizens, tin 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's hotels in Shaoxing with a capital of 194 1560 yuan and an annual turnover of 482,523 yuan.
In 30 years, Shaoxing fell, and hotels were closed due to extortion and various apportionment projects by Japanese and puppet military police. After War of Resistance against Japanese Aggression's victory, he recovered.
There were 129 hotels in the survey of Shaoxing County Chamber of Commerce in 35 years. ?
1952, Shaoxing? ① The monopoly branch has 15 1 hotels and 84 vendors.
1956, private catering industry was transformed into socialist catering industry, and Shen Yonghe restaurant was transformed into a public-private joint venture.
By the climax of 1958, all hotels and suppliers were organized into 14 cooperative stores, which were decentralized and shared profits and losses by 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 a comprehensive operation. 1978, there is only one "East Street Zero Hotel" left in the pure hotel in the urban area.
198 1 year, on the eve of Lu Xun's birthday100th anniversary, Xianheng Hotel, which had been closed for many years, reopened. Three brick and wood storefronts were paved with white walls and slate, which was antique. The furnishings in the store are still the same as before: rectangular counters, large and small pipes, small wooden tables, white bamboo chopsticks, blue-edged soup bowls and so on. The store serves Shaoxing wine from Justin, Jia Fan, Shanniang and Xiangxue, and its customers are full all day, receiving an average of more than 654.38 million Chinese and foreign tourists every year.
In 1988, a new 500-square-meter restaurant and canteen were built, and a number of supporting facilities such as square tables and domino stools were added. At the same time, Xianheng Hotel (semicolon) opened in Beijing, Tianjin, Hangzhou, Ningbo and Guangzhou. When people come to Xianheng Hotel to drink a glass of Shaoxing wine and taste a dish of fennel beans, 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 Republic of China, Shilu Tea Room of Hu Axiang Buyi Society was the most famous tea room in Shaoxing, with a wide courtyard, wide windows, dozens of corridors and tea rooms around it, comfortable chairs and sofas, and a pot of small tea. It was a gathering place for rich children, businessmen and other upper-class people. Every ten days, every Wednesday and Sunday afternoon, Shaoxing traditional folk art "Pinghu Tune" plays and sings. On the first floor of the West Bridge in the urban area, Tianxiangge and Yueming Tea Room at the foot of Dajiang Bridge are mainly bowls of tea. Most customers are old tea drinkers. 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 game is not over, the game will be cleared temporarily 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 three copper coins (boards) can sit for half a day, which is an entertainment place for ordinary citizens, tin foil workers and small handicraft workers. When there is a dispute between colleagues from all walks of life, they will be invited to a tea shop to settle the dispute, which is called "having tea". It is a foregone conclusion that shopkeepers hire or dismiss employees and eat a bowl of tea in tea shops during the Dragon Boat Festival, Mid-Autumn Festival and Spring Festival every year.
In the 25th year of the Republic of China (1936), there were 206 teahouses, tea houses and tea shops in Shaoxing 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 the past 35 years, according to the survey of Tea House Association, there were 164 tea shops. ?
In the early 1950s, tea rooms and tea stalls in Shaoxing were still very common, and their management methods were the same as before. There are also a few tea houses, such as New Market, Beihai Bridge and Dashan Bridge, which have become trading markets for tin foil. 1958, in the climax of "corporatization", qualified tea shops were organized into eight collectively owned cooperative stores, including Xinhua Garden, Changyuan Garden, Shanglinyuan, Meixiangge, Beihai Tea Room, Dongjie Tea Room, Dachang Tea Room and Xiaoshan Street Tea Room.
In the early days of the Cultural Revolution, tea shops were regarded as places for spreading political rumors, all of them were banned, and all tea shop employees 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 customers are retired workers.
1989 There are 8 tea shops and 5 boiled water shops in the urban area.
The third section dishes?
Most popular dishes 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), Zen master Chong Zhai compiled a Record of Homesickness based on Shaoxing folk diet, which divided the traditional diet into 252 varieties in four categories: diet, bacon, diet and brewing, and introduced the cooking methods one by one. According to Shaoxing folk traditional cookware, there are 32 cooking methods such as acid, pickling, crisp, mildew, sauce and pickling. Cuisine tastes such as dried mushrooms, braised pork with dried vegetables, moldy amaranth stalks, moldy thousand pieces and so on. Delicious and unforgettable. ?
Cooking?
The cooking method of frying vegetables and rice together is commonly known as "cooking with rice". Common ones are fried radish with rice, fried taro with rice and so on. ?
The method of putting a bamboo rice rack into a rice cooker, putting vegetables on the rice rack, adding ingredients and using cooking steam to ripen vegetables is commonly called "here". Common dishes include stinky tofu, douban, stir-fried tofu, waxy tofu and duck (egg) beating.
Steaming is a cooking method in which vegetables are put into a steamer or other steamer and steamed with other seasonings. Also called "steaming". Common steamed mandarin fish, steamed river eel, steamed Wuwen fish (mixed with fresh fish and bonito), steamed meat with wax gourd, steamed ham with mussels, lazy cake, steamed diced meat with red vegetables, steamed meat with lotus leaf powder, etc. ?
Stir the food with the sauce and steam it. Common ones are chicken comb oil and snail meat. ?
Brew in boiling water or simmer in boiling water for a while, commonly known as "simmer". Common roasted vegetables include roasted yellow clams, roasted razor clams, roasted bean sprouts and roasted leeks. ?
Mix the main ingredients and seasonings and eat cold. Common ones are sweet and sour lotus root, tofu mixed with Toona sinensis buds, dried sesame paste, Malantou mixed with dried sesame seeds, jellyfish mixed with sesame oil and so on. ?
Vegetables soaked in salt (or sugar) Common are pickled radish, pickled cucumber, pickled cabbage and so on. ?
Drunk soaked fresh aquatic products with Shaoxing old wine and soy sauce, commonly known as "drunk". Common ones are: drunken shrimp, drunken crab, drunken clam, drunken kidney flower, etc. ?
Dip in, steam until cooked, and then dip in mother-child soy sauce, rice vinegar, sesame oil or salt and pepper 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 white bream and day lily. After being cooked in a steamer, they are buckled on a dish bowl or dish, commonly known as "buckle". Common ones are braised chicken (or braised chicken) and braised pork. ?
Chop pork into minced meat, and embed it with other condiments into meat, fish, bean products and melons to cook cooked food. There are Dongpo Rot, Babao Gusao Duck, Carassius auratus embedded with cake meat, Tibetan melon and so on. ?
The cooking method of stir-frying food, adding seasoning and stewing it in a pot, that is, adding a lid to stew it until it is cooked. Commonly known as "stew", there are braised bamboo shoots, stewed crucian carp with onion, dried vegetables and pork. ?
A cooking method in which food is stewed with water and cooked with slow fire for a long time. Commonly known as "stew", there are bean curd stewed with whips and bamboo shoots, iced bean curd stewed with potherb mustard, stewed Vietnamese chicken, stewed soft-shelled turtle, golden and silver trotters (stewed with ham and fresh pig trotters), and stewed old duck with ham. ?
Cooking custom has the saying "braise in soy sauce and cook in white". Braised soy sauce, boiled in water and seasoned with salt. Common ones are Babao, salted bamboo shoots, salted arrowheads, salted peanuts, cinnamon fennel beans, spiced chicken gizzards, rotten taro, Chinese cabbage skins, salted shrimps, pickled mullets, boiled soybeans with meat bones, spiced tea eggs and so on. ?
In the burning custom, the dish cooked with soy sauce without moving the oil pan is "burning", and the word "red" is used before "burning" to distinguish it from "cooking". There are often braised vegetarian chicken, roasted stone well, braised pork, braised lion head, braised pork, roasted snail in sauce, and? Fish and tofu, etc. ?
Stir-frying is one of the main traditional cooking methods in Shaoxing. Common frying methods are fried with shredded radish, fried bean board with stinky pickles, fried lentil horn with oil, fried in Yutang, fried eggs with yellow buds and leeks, fried shrimps with leeks, fried winter bamboo shoots and so on. Fried chicken with fish and chestnuts, fried kimchi with antelope meat, etc. ?
A cooking method of frying food with proper amount of edible oil, commonly known as "frying". Common ones are fried tofu with spinach, poached eggs, fried fish and so on.
Crispy oil? Making food soft and loose by marinating is commonly known as "crisp". Common crispy dishes include crispy fish and crispy duck. ?
When spices are boiled into thick juice, or when other foods are cooked with soup cooked by meat and poultry, halogen is usually called "halogen". Common ones are marinated bean curd and marinated duck. ?
A cooking method comprises cooking fried vegetables and thickening with starch. When using this method, it is customary to add rice vinegar, so it is called "vinegar frying". Common ones 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. Common ones are fried shrimps, shredded eel, fried peppers and so on. ?
There are two kinds of oil and water. Frying means frying food in boiling oil; Water is used to cook fresh food in boiling water. Common ones are oily stinky tofu, spring rolls, shrimp balls, oil radish cakes, oil shrimp cakes, oil peas, chopped snails and lake crab. ?
In winter, chicken, duck and fish are cooked and frozen with marinade, and there is no need to heat them when eating. Common ones are frozen meat, tied meat, frozen large intestine and so on. ?
Mushroom food is made by soaking or cooking it in a container, sealing it and naturally fermenting it, commonly known as "mold". There are three kinds of molds: raw mold, mature mold, light mold and salty mold. Common ones are moldy amaranth stalks, moldy vegetable heads, moldy bamboo shoots, moldy edamame, moldy gluten, moldy thousand pieces and so on. ?
Soaking cooked food with special marinade has a unique flavor. Common ones are dried tofu soaked in moldy amaranth stalks, bamboo shoots soaked in salt water and chicken soaked in 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 the salt water penetrates into the food and is convenient for preservation, commonly known as "pickling". Common pickles, salted duck (eggs) and bacon. ?
A processing method of drying food in the sun for long-term preservation. Common are dried vegetables, dried bamboo shoots, dried shrimps and dried fish. ? In winter, poultry meat is pickled with pepper and salt, hung in a ventilated place to dry, steamed and eaten. Common geese, ducks and pig heads have been preserved. ?
Sauce foods can be eaten raw, or soaked in sauce or soy sauce, dried and cooked. 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 is convenient for storage. Deteriorated chicken and spoiled dried fish are common. ?
Famous dishes?
Braised fish with vinegar is a traditional dish of Lan Xiang Hotel, a century-old Shaoxing restaurant. At the beginning, the shopkeeper built a wooden boat at Houhe Wharf and raised two or three kilograms of live fish for burning now. Fish with head and belly vinegar is mainly made of fish head and fish 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 famous Shaoxing dish. This dish is bright red in color, fresh and tender in head and belly, thick and smooth in soup, and sweet and slightly sour in taste. China Menu (China Financial and Economic Publishing House, 1988 edition, the same below) was published. ?
Fish balls with 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 "scraped" meat is delicate, the "grilled" meat is thorough, the "couch" is soft and solid, the "comb" is fully integrated, and the "squeezed" ring has no tail. The proper proportion of surimi 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 Cooking Book.
Fish and tofu are exquisite things. They are cooked together, so that the delicious fish flavor permeates the tofu, and the food is more delicious and light. China Cooking Book. ?
The distiller's grains of shrimp is a by-product of wine, which is full of mellow flavor. Cooking food with distiller's grains has a long history and unique flavor. The shrimp with bad taste is fresh river shrimp. After the bad taste is cooked, the shrimp is soft and slippery. The shrimp is white and tender, and the smell is appetizing. China Cooking Book. ?
Shrimp balls have a history of 100 years. Formerly known as "Egg Shrimp", it is one of the specialties of Shaoxing Tang Ya Hotel. After being improved by the chef, it was renamed "Shao Shrimp Ball". The key to cooking this dish is to master the cooking temperature. After the egg paste is fried, it forms shredded eggs as thin as hemp fiber and is wrapped in shrimp. Golden and shiny in color and crispy in texture. Dip it in chopped green onion and sweet noodle sauce and it will be delicious. China Cooking Book. ?
Stewed Vietnamese chicken is stewed with the famous Vietnamese chicken. During 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 Yue Palace, there are many flower chickens for emperors and empresses to watch and entertain. 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 meat and eat. Its tender meat, crisp chicken bones and clear and delicious soup have become a famous traditional dish in Shaoxing. China Cooking Book.
Shao's braised pork is an important dish in Lan Xiang Pavilion, a century-old Shaoxing store. Pork belly pork belly is cooked by boiling, frying and steaming. Its color is bright red, the 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 braised with a piece of skin", the former refers to Shaoxing meat pie, and the latter refers to Shao's small braised meat, which means that the skin of the braised meat is fried and particularly delicious. China Cooking Book. ?
Steamed mandarin fish mandarin fish is also called mandarin fish. It is a rare freshwater fish species produced in Jianhu Lake, with few spines and tender and plump meat, which is best produced in March and September. Jianhu water is rich in minerals, which provides conditions for the growth of mandarin fish. This dish is steamed with newly caught mandarin fish and seasoned with the famous Shao wine. Its color is elegant and pleasing to the eye. It tastes like crab meat. It is full of fresh feeling after eating. China Cooking Book. ?
Jianhu Lake tastes like fish, and the lake is clear and blue. The lake is rich in aquatic plants, which provide good conditions for the growth of fish, especially grass carp, which is lush, strong and fat. The fish-flavored dishes made by Shaoxing famous chefs with Jianhu grass carp are flowery in appearance, salty, sweet and sour, delicious in rosin and rich in aroma. China Cooking Book. ?
Dried vegetables, braised pork and dried vegetables are one of Shaoxing's traditional local products. Nine times out of ten, urban and rural residents make dried vegetables themselves. Dried vegetables are fragrant, fresh and tender, and will not go bad for a long time. Roast "braised pork with dried vegetables" with pork, and win with incense. Its dishes are purple in color, oily but not greasy; Dried vegetables are salty and sweet, and they are quite idyllic in Shaoxing. China Cooking Book.
Fried stinky tofu is made of pressed tofu soaked in amaranth stalk salt water. After frying, it is the color of Huang Liang, crisp outside and soft inside, and has a special flavor. All the tourists who came to Shaoxing tasted it quickly. ?
Moldy amaranth stems Amaranth stems are stripped of branches, leaves and nodes, cut into small pieces, slightly mildewed or salty, steamed and topped with sesame oil, which is delicious and unique in flavor. And because it is fermented, it helps digestion. This is a traditional Shaoxing dish handed down from the Spring and Autumn Period and the Warring States Period.