NO.1

Fried stinky tofu

Smell it before you see it. Stinky tofu definitely belongs to the family of gourmet food that “smells first” one of them. Although it looks unattractive and smells a bit stinky, once you taste it, you can't stop eating it. These tofus are carefully made by selecting ingredients, marinating, soaking, fermenting, drying, frying, etc. They are fried in a pan until golden and tender, and then dipped in sweet and spicy sauce to add even more flavor! Shaoxing stinky tofu is everywhere in the streets, foodies must not miss it!

NO.2

Pork with pickled vegetables and roasted pork

I am afraid no one will disagree that roasted pork with pickled pickled vegetables is one of the best dishes to go with a meal. Umeboshi is dark and moist, has a mellow fragrance, and is durable in storage. It is a delicacy that is always available at home. And when the thin and shrunken prunes meet the fatty pork belly, the vegetables are filled with meat oil, and the meat is soaked with vegetable aroma, fat but not greasy, fresh and delicious, I simply can’t love it more! If you come to Shaoxing and don’t try this dish, you will regret it!

NO.3

Cream Xiaopan

With a cute and kawaii name, Cream Xiaopan is a traditional dessert in Shaoxing and is also served by many local desserts. Sweet childhood memories. Although this dessert, which is similar to an egg tart, is small, it is very delicate in its preparation. Panpi is baked with flour, oil, and eggs, then mixed with egg yolk and other cores, and finally topped with a layer of fluffy cream. It's crispy, fragrant, sweet, and has an endless aftertaste. Recommend Master Kong Food Hall and Zhoujia Food, both available.

NO.4

Shaoxing Yellow Wine

Shaoxing locals also call rice wine old wine. You must try Shaoxing old wine when you come to Shaoxing. Using traditional techniques, yellow rice wine is brewed with glutinous rice and Jianhu water. After brewing, it turns amber in color. It is mellow, nutritious and has an endless aftertaste. It is the favorite wine of Shaoxing locals. Even when cooking, I like to add some rice wine to savor the food. Among them, the famous Guyue Longshan brand rice wine and Shaoxing Huadiao Tan wine are the special wines for state banquets.

NO.5

Bad Chicken

Bad Chicken is a common dish served at Shaoxing New Year’s Eve dinners and Spring Festival family banquets. It uses Shaoxing’s Vietnamese chicken and distiller’s grains as raw materials. , refined through a series of processes such as boiling, pickling, and fermentation. The meat is fresh and tender, and the aroma of fermentation is fragrant. When chewed carefully, the salty and fresh taste is revealed, making people tipsy. It is a good product in winter. If I told you that eating more chicken can warm the body and replenish qi, replenish deficiency and essence, strengthen the spleen and stomach, activate blood vessels, strengthen muscles and bones, etc., would you love it even more?

NO.6

Xi Shi Tofu

If you dare to call it Xi Shi Tofu, the taste will not be much different. This traditional Shaoxing dish is said to have been tasted by Qianlong and Liu Yong at a farmhouse in Xishi’s hometown during their private visit to the south of the Yangtze River. After tasting it, Qianlong praised it greatly, and from then on "Xi Shi Tofu" became famous. It is worth mentioning that the tofu here is soft and white, with rich ingredients, bright color and delicious flavor. Everyone who has tasted it says it is good!

NO.7

fennel beans

Kong Yiji, written by Lu Xun, made the humble snack of fennel beans famous. Fennel beans are a common "snack food" among the people in Shaoxing. Due to their low price, good quality and economical benefits, they are gradually used as a regular dish for drinking in urban and rural hotels all year round. Fennel beans can be tasted in long-established restaurants such as Xianheng Hotel. A mouthful of rice wine and a mouthful of beans, soft and fresh, with a strong fragrance. After eating it, the whole stomach becomes warm~

NO.8

Drunk Crab

The drunken crab, with its fragrant meat and delicious taste, is said to have been created to solve the problem of crab overpopulation on both sides of the Huaihe River. (The editor couldn't help but roar, why didn't I live in an era when crabs were a staple food?) Select good crabs, marinate them with salt and rice wine. Remember to cover the mouth of the jar with oil paper and seal it. You can open the jar for consumption after one week. At this time, the crab is green and slightly yellow, tastes sweet, and has a strong aroma of wine, which is very delicious.