Ningbo is located near the sea, with abundant resources and abundant people. The beautiful scenery and delicious food complement each other and complement each other, making it uniquely charming. In Ningbo, "every turn you turn is the scenery, and every turn you turn is the food." Ningbo cuisine is unique in its "fresh, salty and authentic taste". Ningbo is a city close to the sea and has the most delicious East China Sea seafood in China. Ningbo has been the land of fish and rice in the south of the Yangtze River since ancient times and is the birthplace of Chinese rice culture. When you go to Ningbo, you must try Ningbo glutinous rice balls to wish for "good luck and happiness". There is also Ningbo rice cake, which means "prosperity every year". Recording the region through taste, "Hundred Bowls of Ningbo Cuisine" shows Ningbo-style hospitality with authentic "Ningbo flavor".
One Hundred Bowls of Ningbo Cuisine·One Night Banquet
Poetic and tasteful
Ningbo cuisine, which is famous for its two flavors of "fresh and salty", has passed the " The interpretation of "Hundred Bowls of Ningbo Cuisine·One Day and One Night Banquet" has become a lingering memory on the tip of the tongue in a vivid and fragrant form. Ningbo people have a special liking for yellow croaker. If a distinguished guest comes to their home, yellow croaker must be served. This is a serious treat. Yellow croaker with pickled vegetables is the most representative traditional dish of Ningbo local cuisine. Ningbo is close to the sea and has the most delicious East China Sea seafood in China, one of which is swimming crab. When swimming crab meets bean paste, the fishy smell of crab and the aroma of bean paste react chemically at high temperature, creating a delicious taste that is both fresh and salty.
"One Hundred Bowls of Ningbo Cuisine·A Banquet for One Day and One Night" Dishes: Phoenix Flying Southeast (Drunken Chicken, Vegetarian Goose, Shrimp, Kingfish, Pumpkin), Spring Breeze Proud Horseshoe Disease (Beef with Spring Onion, Dieffenbachia Mixed with Dried Fragrance, Honey Sauce) Water chestnuts), Five-Colored Spring (Small yellow croaker shredded with snow vegetables, bamboo shoots), Kunpeng splashed three thousand miles in the water (fish belly and pigeons pickled for freshness), Full of knowledge about the world (bean curd arowana and grilled shrimp with salt), Thousands of peaks are green and red (hometown moss) Roast vegetables in small squares), There will be times to ride the wind and waves (Steamed swimming crabs with bean paste), Leading the prosperous autumn (burning taro heads in a fire jar), There are poems and books in the belly (Wild rice, asparagus, seasonal vegetables), Flowers are blooming and people are reunited under the full moon (Old Ningbo Pig Oil glutinous rice dumpling), dragon and phoenix in auspiciousness (splendid fruit and gold dumpling)
Ten bowls of Haishu
Nostalgia, hundreds of flavors, a solution to thousands of sorrows
Braised bamboo shoots in oil Country "local flavors" such as salt-roasted American potato, braised pond fish head, etc. are served on the table together with old-fashioned flavors such as rock sugar turtle, Ningbo grilled vegetables, Ning-style eel shreds, etc., Haishu's top ten bowls will let you, no matter where you are, There is always one thing that brings back memories of your past. Nostalgia and various flavors, Haishu’s ten bowls and one table can relieve a thousand sorrows. Rock Sugar Turtle, also known as "Top One", is a famous dish in Ningbo cuisine. It tastes soft and glutinous, sweet, sour and salty, and has a unique flavor. Haishu Hengjie is known as the hometown of bamboo shoots in China, and the abundant "Huang Ni Gong" spring bamboo shoots have been selected as geographical food indicators. Braised bamboo shoots, cooked with local fresh bamboo shoots, is a famous seasonal dish in the Jiangnan region. Haishu District is home to many large and medium-sized reservoirs such as Zhougongzhai and Jiaokou, which can be called Ningbo's "natural water tank". It is rich in silver carp, commonly known as "fat-headed fish and pond fish". The meat is tender and delicious, and has no muddy smell. Braised fish head gives off the lingering "smell of grandma's house". Some towns such as Yinjiang and Zhangshui in Haishu District have a history of planting American potato for hundreds of years. It has the characteristics of fragrant, pink, waxy and tough. The great thing about salt-roasted potatoes is that the only seasoning is "salt marinade", which really stimulates the fragrance of the potatoes.
"Ten Bowls of Haishu" dishes: Ningbo grilled vegetables, braised bamboo shoots in oil, radish ribbon fish, red paste crab, rock sugar turtle, grilled moss cubes, braised pond fish head, salt grilled American potato , Ning-style eel, salted yellow croaker
Ten bowls of Jiangbei
Thousands of years of history, tasted from ancient to modern times
In the quaint old streets and alleys of Jiangbei, there is a popular There are many unique delicacies on the shore of the pier: flavored crab sauce, Mosijiang white shrimp, authentic Ningbo old three delicacies, ancient fermented anchovies, and white sand sea breeze sauce. With a long history of thousands of years, Cicheng is an ancient city that enjoys the reputation of "the first ancient county in the south of the Yangtze River". Cicheng rice cake is a protected geographical indication product with a history of thousands of years. Cicheng’s handmade rice cakes are soft, glutinous and delicious, and are very delicious when stir-fried with hairy crabs. Cicheng’s printed cakes are sweet but not greasy, and are a must-have during every year and festival. The walnut soup with red shadow and sand in the Ge family's old house in Cihu is bright red, sour and sweet, which will whet your appetite; the pig's trotters slowly cooked in the firewood at Zoumalou are fat but not greasy, soft and delicious, and fragrant. The smell can be smelled from afar; Cicheng’s fried white crab with rice cakes, which can be seen everywhere, is a “golden signature” of Cicheng. The rice water is moist and culturally rich. In the past, when people in Ningbo celebrated the Chinese New Year, every household would have a dish called Laosan Xian on the dining table, which included meatballs, egg dumplings, vermicelli, quail eggs, dried shrimps, smoked fish and other ingredients. When eating three delicacies soup during the Chinese New Year, the meat balls represent reunion, the egg dumplings represent gold ingots, and one bite is called "biting gold". Of course, the fish symbolizes abundance every year.
"Jiangbei Ten Bowls" dishes: Walnut soup with red shadow and sand, wharf-style crab sauce, fried white crab with Cicheng rice cake, crispy spring rolls in Zhongma Alley, slow-braised pork knuckle rings at Zoumalou, Meiyan Ancient Big anchovies stuffed with French wine, Ningbo Laosan delicacies, three combinations of white sand and sea breeze sauce, taro with cold dew oil residue, and white shrimps from the Laowaitan River
Ten bowls of Yinzhou
The taste of mountains and seas makes your taste buds jump< /p>
The sea area of ??Yinzhou District is mainly distributed in the southeastern end and is part of Xiangshan Port Bay. The sea area is rich in mackerel and is well-known.
At the northwest end of Yinzhou District is Sanjiangkou, Ningbo's urban marine cultural landmark. The three rivers, Yongjiang River, Yaojiang River and Fenghua River, converge here and lead directly to the East China Sea from the Yongjiang River Waterway. Each of the ten bowls in Yinzhou is filled with the magnificence of Yindi’s mountains and rivers over the years, and the strong flavor that only exists in hometown is floating around. The delicious meat of Xianxiang Mackerel, the mellow and sticky texture of Zhanqi bone paste, the supple texture of braised Wangchao, the sweet and sour flavor of grilled loach, the crisp, tender and salty yellow bamboo shoots barbecue, the color of Mama’s braised chicken The meat of the bright red and steamed Taibai fish with soy sauce is tender and plump...the sweet, sour, salty and spicy ingredients make your taste buds jump and dance.
"Ten Bowls of Yinzhou" dishes: Salted Mackerel, Flavored Roasted Loach, Braised Wangtide, Barbecued Bamboo Shoots with Yellow Mud, Zhanqi Knocked Bone Sauce, Yuren Wine-flavored Duck, Steamed Taibai Fish with Soy Sauce , Jinshi Lotus Root Soup, Mom’s Braised Chicken, Yinxian Lao San Xian
Fenghua Ten Bowls
Local delicacies, fresh and salty and delicious
Fenghua Ten Bowls are not only beautiful to look at but delicious , it also has the characteristics of long history, household name, suitable for all ages, local ingredients, and traditional craftsmanship. It truly represents the locality, history, tradition and universality of Fenghua cuisine. The tribute clams can be said to have concentrated the essence of Fenghua's winter seafood. They are large and plump, with bright red blood, tender and delicious, and no muddy smell. Warming a pot of old wine and blanching a plate of clams is a classic opening on the Fenghua winter dining table. The soup is sweet and mellow, the salty dumplings are crispy, and the meat is tender. These are the layers of an authentic bowl of salty yellow croaker soup. This is the fresh and salty memory rooted in the bones of Fenghua people. Fenghua taro head is the most famous specialty in Fenghua and even Ningbo. It can be simmered, steamed, grilled, roasted, stir-fried, or paste. However, the most popular one is simply sliced ??and steamed, and paired with crab sauce to make it fresh, sweet and salty. There is glutinous content. The huge fat-headed fish in Tingxia Lake is slowly boiled with a ladle of water, allowing the braised flavor to penetrate into the tender white flesh bit by bit. The essence of eating the fish head is chewing the bones and eating the meat.
"Fenghua Ten Bowls" dishes: tribute clams, taro head with crab sauce, roasted pig head with sauce, Tingxia Lake braised fish head, salty yellow croaker soup, seafood rice tofu, dried bamboo shoots and barbecue, Jiuqu Xikeng fish, Feng-style three delicacies, beef jerky noodles
Ten bowls of Cixi
Tidal flat seafood, abundant products
Cixi is located on the coast of the East China Sea, Hangzhou Bay The south coast is rich in products and has many small seafood. For thousands of years, Cixi people have combined cooking techniques from all over the country to form a unique "Cixi flavor". Cixi is close to the sea and has abundant tidal flats and offshore resources. It breeds extremely delicious tidal flat seafood, such as Hangwan plumfish, Ladiao mullet, Longshan yellow mud snail, etc. Every bite is delicious. Longshan mud snail with dried vegetables has tender meat and sweet soup. It is a traditional delicacy loved by Cixi people. Steamed Hangwan Plum Fish in Braised Vegetables is a dish that combines salty and fresh food. It has an excellent taste and has always been known as "fresh enough to make you lose your eyebrows". Braised mullet with pickled mustard can be said to combine the essence of the earth and the sea. It absorbs the "earthy taste" of pickled mustard and the "seafood taste" of mullet, and is of great nutritional value. Stir-fried arrow eel in sauce is bright red in color, soft and smooth in taste, salty and sweet, and is a unique local dish in Cixi. Cixi people's stomachs are fed by small seafood. Among these delicacies, Shao Shao Sha Crab is a delicacy that must not be missed. Sand crabs, also called fiddler crabs, are often found on the tidal flats of Cixi Beach. They are very small, about the size of a marble. It doesn't require any skill to eat like big crabs. Just bite it lightly and the delicious crab juice will flow down the shell. Zaoshao is a common cooking method. It is moderately salty and has a rich aroma. The small crabs are chewed with their shells on and the mouth is full of flavor. The sea melon seeds produced on the banks of Hangzhou Bay are tender and tender. After being boiled and seasoned, they are delicious whether served with wine or with a meal.
"Ten Bowls of Cixi" dishes: Longshan mud snails with dried vegetables, dried kohlrabi with pork belly, braised mullet with mustard mustard, egg dumplings with vinegar and meat paste, steamed Hangwan plums in braised vegetables, pickled sand crabs, Sautéed arrow eel, scallion oil and sea melon seeds, steamed three-scented odor, and sugar-fried steamed buns
Ten Bowls of Beilun
The most delicious taste in the world, freshly baked
Beilun is blessed by nature , the food concept that connects the land and the sea, makes the food have the taste of mountains and sea, and presents the unique Beilun flavor. Whether you are an out-and-out local or gourmet travelers from all over the world, you can enjoy delicious food in Beilun. For fishermen who go to sea all year round, a bowl of mackerel, flounder, and eggplant soup is a home-cooked delicacy that can be enjoyed during a half-day leisure life. It is also a rare reunion and time spent with family members. Braised egg barbecue full of "salty and fresh flavor" is the longing for better days of the old-fashioned Beilun people, and it also carries their unlimited expectations for the future. The meat of jumping fish is delicious, smooth and delicious, and rich in protein and fat. Especially in the winter season, the meat of jumping fish is fat and light, so there is also a saying that "winter jumping fish competes with river eels". Because the survival period of jumping fish is only one week, Beilun people usually make jumping fish into dried fish for easy storage. The best way to eat Tiaogan is roasted green onions. While retaining the original flavor of Tiaogan, it also adds the unique fragrance of green onions. It is a taste that many people will never forget after one bite. Beilun's "Double Lion Taro" relies on the unique soil quality of its sandy land. Not only does its skin be clean and smooth, but its taste is much better than those grown entirely in soil. Potatoes soaked in oil must be eaten while they are hot. They are crispy on the outside and soft on the inside. They are unforgettable.
"Ten Bowls of Beilun" dishes: fish and eggplant soup, braised egg barbecue, grilled spring onions, steamed snails with wine, tile chicken, white crab, smoked big pomfret, large Stir-fried edamame with dried radishes, potatoes soaked in oil, and jade shrimp cakes
Text_Bingyutu_Produced by Ningbo Cultural Tourism Wu Weichun, Tong Xiaobo and others_Fengqi