Traditional foods: Meng Damao fragrant cake, Vietnamese fennel beans, Changtang bamboo shoots, bad chicken, Vietnamese chicken, fermented bean curd;

Mold series: such as moldy dried vegetables, moldy Qianzhang, Moldy beans, moldy amaranth stems;

Sauce series: sauce chicken, sauce duck, pickles and other products;

Modern food categories: silver rice noodles, Chinese soft-shelled turtle, pearl powder;

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Drunken series: products such as drunken shrimp, drunken chicken, drunken dried fish, etc.

Shao-style shrimp balls

Mix the shrimps with the egg batter and simmer in the oil pan for a while. This dish uses egg shreds to wrap shrimps. It is golden and buttery in color, crispy on the outside and tender on the inside. It is dipped with green onions and sweet sauce. It has a great color and aroma.

Shaoxing Shelduck

The Shaoxing Shelduck has a distinctive coat color. The white-gray duck feathers have brown pits, hence its name. "Growing rice to make wine and raising ducks with the distiller's grains" is a traditional habit of Shaoxing people. During the Song Dynasty, it was quite common to raise shelducks in water towns. The poet Lu You once wrote poems such as "putting thousands of ducks on the slopes" and "the ducks return home at dusk" to describe the scale and scene of duck raising in Shaoxing at that time. Shaoxing shelducks are small in size and agile in movement. They like to look for small creatures in rivers and lakes. Therefore, they grow quickly and mature early. Female ducks (locally called old ducks) usually lay eggs in about 120 days, and the eggs they lay are large and have thin shells. And the egg production rate is generally around 250-300. It is an excellent waterfowl species in my country. At present, the relevant departments of Shaoxing City supply more than 200,000 purebred shelducks to nearly 20 provinces and cities across the country every year.

Little Shaoxing Chicken Porridge

The chicken porridge served by Little Shaoxing Chicken Porridge is an authentic Shanghai-style snack. The shop was founded in 1947 by a Shaoxing native. Since the founder and the main operator were both Shaoxing natives, a small Shaoxing people’s paradise was formed here, so people named it “Little Shaoxing Chicken Porridge Store” . Xiao Shaoxing chicken porridge is a snack made of ground rice porridge cooked with chicken broth, served with chicken and various condiments. When eating chicken porridge, cut the cooked chicken into 3 cm long and 0.6 cm wide pieces, put them on a plate, put the chicken porridge into a bowl, add green onions, minced ginger and chicken oil, and serve together. At this time, the chicken porridge is yellow with green, and the chicken is white and bright, which is pleasing to the eye and greatly increases appetite. When you taste it, the chicken porridge is sticky, slippery, and fragrant. The chicken is tender and refreshing, rich in nutrients, and the more you eat, the more delicious it becomes. This delicacy is sold in Xiao Shaoxing Chicken Porridge Shop in Shanghai.

Shaoxing Fennel Beans

Speaking of fennel beans, people often think of the interesting plots about fennel beans mentioned in Lu Xun's works. In 1981, several Japanese theater people couldn't wait to go to Shaoxing to taste fennel beans. One of them, a Japanese friend, after he sat down at the Eight Immortals table in Xianheng Hotel, ate the fennel beans while looking at them, as if It's like appraising a rare treasure. This little fennel bean became an important detail for them to understand the customs and customs of Shaoxing.

Overview: Fennel beans are a popular drink in Shaoxing hotels throughout the year. They are cheap and good-quality. It is made from dried broad beans (called Luohan beans in Shaoxing dialect), added with fennel, cinnamon, salt and other accessories and water. It is fragrant, salty and tasty. And because cinnamon has a flavoring effect, fennel beans are believed to "enter the stomach and warm the stomach." Experts cook fennel beans so that they are cooked but not rotten. Therefore, the more you chew, the more flavorful they become, making them ideal as an appetizer.

Shaoxing Fragrant Cake

Shaoxing Fragrant Cake has a history of more than 200 years. Legend has it that the first batch of fragrant cakes were made by accident. At that time, there was a rice cake shop called "Wangjin Sifang" near Changqiao in Shaoxing City, which produced printed cakes (tide cakes). Because this cake shop had enough pink and white sugar and exquisite processing, the supply exceeded demand. One day, due to a sudden change in weather, the cake shop's printed cakes were not sold out that day. The shop owner was afraid that the cake would change flavor overnight and affect its reputation, so he dried it over fire. Unexpectedly, baked Indian cakes are crispy and delicious, far better than Indian cakes. It was put on the market the next day and was sold out by customers. Seeing the profit, the shop owner began to produce baked Indian cakes for sale. Soon, various rice cake shops also imitated it. Because the printed cake was baked and became crispy and sweet, it was later called fragrant cake.

Features: There are many varieties of fragrant cakes, and the taste can be divided into sweet, pepper and salt. The yellow ones include Qin cake and Chaohu cake (which are shaped like Chaohu), and the white ones include chicken bone cake and osmanthus cake with the fragrance of osmanthus. Its raw materials are mainly refined white rice and sugar, supplemented by spices made from traditional Chinese medicines such as cloves, angelica, cardamom, etc. Therefore, it has the characteristics of sweet, fragrant and crispy. It was listed as one of the eight major tributes of Shaoxing in the Qing Dynasty.

Oil-fried prawns

Oil-fried prawns are made from Shaoxing river prawns and lightly fried over high heat. The shrimp meat is tender, slightly sweet and sour, and the shrimp shells are bright red and crunchy when eaten. It is a delicious dish to go with wine.

Stewed Pork with Dried Vegetables

"Stewed Pork with Dried Vegetables" is a famous traditional dish in Shaoxing, Zhejiang Province. Shaoxing dried vegetables are a famous specialty across the country. They are tender and fragrant and are delicious when cooked with meat. "Stewed Pork with Dried Vegetables" was originally a home-cooked dish cooked by local rural women. In the early years of the Republic of China, Shaoxing restaurants used dried vegetables and strips of meat with seasonings to make dishes. The dishes were rich in fragrance, fat but not greasy, and delicious. They attracted a large number of diners and made it a famous dish in Shaoxing city.

Mr. Lu Xun also liked "braised pork with dried vegetables" very much. When he was in Shanghai in the 1930s, he would taste this dish whenever he ate in a restaurant or entertained relatives and friends.

For decades, this dish has been spread all over the world, not only popular in Zhejiang, but also served in some restaurants with Jiangsu and Zhejiang flavors in Shanghai, Jiangsu, Beijing and Guangdong.

Shaoxing Stinky Tofu

Everyone who has been to Shaoxing has been attracted by the smell of "it smells bad when you are far away, and it smells good when you are close" floating on the streets. The stinky tofu that tourists will never forget. Stinky tofu is a kind of moldy vegetable. It is made by soaking moldy amaranth stalks in marinade and then deep-frying it. It has a blend of aroma and smell, crispy on the outside and tender on the inside. It is a very common snack on the streets of Shaoxing. In addition, there are molded tofu, molded Qianzhang, molded amaranth stems, molded beans, molded cabbage heads, molded winter melon, etc. These have become the most distinctive flavor dishes of Shaoxing.

Yue Chicken in Clear Soup

Shaoxing’s traditional dish. Made from local high-quality chicken, ham, mushrooms, etc. Slaughter the live chicken, shave it off, remove its internal organs, wash it, put it in a pot of boiling water, and wash away the blood foam; take a large casserole, cover it with a bamboo grate, and place the chicken on a rack (backside up) , add water, bring to a boil over high heat, then simmer over low heat until cooked; remove and put into a pot (chicken back side down), add ham slices, bamboo shoot slices, mushrooms, refined salt, monosodium glutamate, Shaoxing wine and other seasonings , pour in the original chicken soup (submerge the chicken belly), put it in a steamer and steam over high heat until the ingredients are cooked through and come out of the cage, add the blanched green cabbage hearts and serve. The meat is white and tender, the bones are crispy, the aroma is strong, and the soup is delicious. It enjoys the reputation of "Queen of Shaoxing Cuisine".