Nanxiang steamed buns can be tasted, and the rest are delicious food from all over the country.

Hangzhou:

Traditional dishes in Hangzhou:

"West Lake Vinegar Fish" is the most famous dish in Hangzhou. Today, the most famous West Lake vinegar fish is the century-old shop "Louwailou" at the southern foot of Gushan Mountain. West Lake vinegar fish, also known as "uncle's sister-in-law's heirloom", is said to have been made by sister-in-law for her brother-in-law in ancient times. To choose grass carp with moderate posture, it is best to blanch in clear water first and master the heat. Serve with sweet and sour sauce. The dish is bright red in color, fresh and tender in meat, sweet and sour, and slightly crab-flavored.

Secondly, "Hangzhou Sauced Duck" is made of fat ducks raised in that year, and it is carefully made by pickling first and then sauce. Its meat color is Bordeaux, fragrant and oily, with endless aftertaste. It is a delicious dish to drink. The duck is salted first and then seasoned. It is a famous dish with traditional flavor in Hangzhou. It is reddish in color, fragrant and oily, salty and fresh.

Then there is the "dry fried bell", which is made by wrapping high-quality tofu skin in chopped tenderloin, cutting it into inches and frying it. If wrapped in bamboo shoots, mushrooms and mashed potatoes, it will become a vegetarian's favorite "vegetarian bell".

Dongpo Meat is a traditional dish in Hangzhou, which is stewed with thin-skinned tender meat and famous wine. Its color is bright red, its juice is mellow, its shape is crisp but not broken, and it is fragrant but not greasy.

The following are the special snacks in Hangzhou: cat ears (a kind of pastry, each as big as a finger cover, which is the chef's most exquisite skill), chicken crisp, Daoxiao Noodles, chopped green onion, durian crisp with Hangzhou flavor, and Wu Shan crisp. You can try Zhiweiguan chain store. There is a branch near the West Lake in Wu Shan Square.

Shaoxing:

Old wine, stinky tofu, Shaoxing fermented bean curd, duck, sweet cake and roasted meat with dried plum vegetables are all very popular among the local people. in addition

Dishes made with soy sauce are also famous, such as sauced ducks, sauced geese and pickles. Anise bean is closely related to Kong Yiji written by Lu Xun, and has long been the local snacks of Shaoxing.

Ningbo:

Seafood is the most distinctive local food, so you can have a seafood dinner.

Special snack Wuzhen: smoked bean tea

Smoked bean tea, also known as baked bean tea, is the main raw material of bean tea. Processing and production of smoked beans: First of all, we should choose good tender edamame, which must be late autumn soybeans, especially fragrant cowpea. Boil the fresh late beans in light salt water until they are half cooked, take them out and drain them, then put them in an iron sieve and bake them on charcoal fire. Must be charcoal fire, not firewood or coal fire, otherwise it will be contaminated with fireworks and gas. ...

Wuzhen mutton

Tongxiang is the main producing area of Hu sheep. Braised mutton with Hu mutton as raw material is a traditional dish in this area, especially in Puyuan and Wuzhen.

Sanzhenzhai sauce

Sanzhenzhai Sauce-flavored Chicken is made of native chicken raised by local farmers in the same year. When processing, it is fired as a whole, soaked in raw juice for three times and taken out of the pot; Then adding superior soy sauce, yellow wine, sugar and spices to soak and burn; After cooking, it must be coated with sesame oil to finish. The sauce chicken made in this way is bright red in appearance, crisp and delicious at the entrance, and has endless aftertaste.

Three hundred and ninety

What is Sanjiu Liquor? "Qing Wu Town Records" clearly wrote: "It is made of white rice, white flour and white water, so it has a name."

Sister's cake

Sister-in-law's cakes are fragrant, crisp and waxy, moderately sweet in salt, not greasy or dull, full of rural flavor, but not rough. Sister-in-law cakes have been produced in Wuzhen for at least a hundred years.

Suzhou:

The folk song sings: "There are many famous snacks in Gusu, which are sweet, soft and crisp." Fried steamed bread with crab shell yellow and Tiger Claw twisted stick ... "

Instant fresh meat moon cake

Few southerners don't eat moon cakes with Su Like flavor. They look golden and shiny, taste crisp and crisp, and taste sweet and salty. Sweet fillings include pine nuts, walnuts, roses and red beans. Salty fillings include ham, shrimp and chives. Among them, fresh meat moon cakes may be the most memorable moon cakes. In front of the time-honored booth, you can see the team waiting for the release of moon cakes all the year round, and the Mid-Autumn Festival is in short supply.

Tasting method: the most important thing is that the skin is thin and the stuffing is big, and the crisp layer is clear and not messy.

Fengzhenda noodles

A bowl of noodles rarely brings a strong bouquet to diners like Fengzhen noodles, because in addition to the common meat bones and eel bones, distiller's grains and screws are added to the soup. The topping is a piece of braised pork, but it is also different from ordinary braised pork. It's white and complicated. You can't put soy sauce in the stew. You can only season it with salt. Therefore, braised pork is delicious and delicious, and it melts at the entrance; The noodle soup is fresh and smooth, and the wine tastes mellow.

Tasting method: only provided between the long summer and early autumn. Old Suzhou people always say that when you eat a bowl of snow-white noodles in hot summer, you will feel the wind under your arm when you are sweating.

Hongbaitang aozao noodles

Fried fish noodles in red oil, stewed duck noodles in white soup, and those who have tasted Austrian stove noodles will never forget the unique flavor of clear soup and mellow noodles. Pan Xiaomin, a national catering master of the Program House, went to Kunshan Ozao Noodle Hall to study more than ten years ago, which made authentic Ozao Noodle settled in Suzhou, and the formula and taste were constantly improved. The soup is more refined and has a stronger flavor. Besides fried fish and braised duck, braised pork and wild shrimp were added as ingredients.

Chicken head rice soup

Suzhou people are very particular about eating "ginseng in water" chicken head rice. First, eat the chicken's head rice in Nantang, the quality is the best; The second is to buy a small amount and eat it in one breath, which is delicious with watery smell; Third, we must eat it in the Mid-Autumn Festival. Once you miss it, you can only wait for the listing next year.

Crab shell yellow

The shape and color of crab shells are yellow. Suzhou people love to drink tea. In the old teahouse, one of the two kinds of refreshments with the highest ordering rate is crab shell yellow. In the era of material shortage, occasionally crab shell yellow is also an initial heart, and the feeling of leaving fragrance on the teeth and cheeks is destined to become a beautiful eternity. In the popular traditional tea, the crispy sole of salt and pepper socks is also a kind. Small shortbread, exquisite workmanship, layers as thin as cicada wings, really see kung fu.

Fish spring rolls

The branding of Suzhou spring rolls is a must. The cook shook the dough with a pot in one hand. When he lifted it, it was a clean sheet. Spring rolls are as thin as paper, round as a mirror, transparent and soft. Fish-flavored spring rolls, as the name implies, are filled with perch meat supplemented by shrimp, with rich fish flavor and distinctive local characteristics of "land of fish and rice".

Oil-fermented

"pot" is a popular cooking term in Jiangsu, Zhejiang and Shanghai, also known as immersion frying; Tight fermentation refers to a small amount of fermentation, which is firm after steaming and crisp outside and loose inside after blanching. Suzhou people prefer to call it "Xinglong steamed bread", which means prosperity. It is precisely because of this beautiful moral that it is often in short supply when it goes on the market in winter and becomes a gift between friends and relatives during the Spring Festival.

Small wonton

Wonton is the most common food in Jiangnan. The almost transparent skin is as thin as a crepe with a little pink meat in the middle. It is served in the most common white porcelain soup bowl. Sprinkle some green chopped green onion and garlic leaves, yellow shredded egg skin, or a little seaweed and shrimp skin in the clear soup. The soup is delicious and I still want to drink it.

Recommended restaurant: wonton restaurant next to Fenghuang Street Market.

How to taste: the taste of small wonton soup is very important. The bone soup cooked for a long time is so fresh that your eyebrows are about to fall off. The taste of Jiangnan is all in this small bowl of wonton.

Appraisal: 3 yuan/copy.

Sugar porridge

The childhood nursery rhyme of "selling sugar porridge" is deeply rooted in people's hearts, and the soft and sweet taste of sugar porridge is equally unforgettable. Suzhou is quite famous for its sugar porridge. First, put the brown sugar glutinous rice porridge into a bowl, and sprinkle a layer of red bean paste on the surface, which has the beauty of red clouds and snow. Mix well when eating. It's hot, sweet, fragrant and waxy.

How to taste: In the most traditional Suzhou sugar porridge, red bean paste is made of broad beans and brown sugar water, not red beans.

Appraisal: 3 yuan/copy.

Nine niang cake

As soon as the Spring Festival was over, sweet and sour fragrance began to float in the street. Nine niang Cake, a Su-style food in spring, is only sold for one season. It looks like a small moon cake, and the stuffing is red bean paste and sesame seeds. Especially the rose stuffing, white and red flesh, seems to penetrate into the skin. Take a bite while it's hot. It is fragrant, sweet and sour, crisp and tender, with soft skin and sweet stuffing and waxy taste. It has the feeling that the cake is not intoxicating.