Although Shengzhou is not as famous as Suzhou and Hangzhou, it is known as the "Four Big Snacks in China" along with Lamian Noodles, Shaxian Snacks and Braised Chicken Rice.

My hometown is Shengzhou, which belongs to Shaoxing. It has a history of more than 2,15 years. Among them, there are many kinds of snacks. If you randomly enter a restaurant on the street, there are several snacks on the menu that you can't eat anywhere else.

a casual example of a snack is confusing, such as tofu steamed buns, bean curd fried buns, soup buns, bean curd fried rice cakes, egg baked dumplings, chicken soup soup, fried noodles, oil chopping block, spring cakes, wheat, egg cakes, dry baked cakes, fried dough sticks, glutinous rice dumplings, dried vegetable biscuits and steamed dumplings with dried bamboo shoots. Shengzhou steamed buns

There are two common types of steamed buns in Shengzhou, one is thin-skinned steamed buns, the other is ordinary steamed buns with dough, and in recent years, a kind of thumb steamed buns has been produced.

Thin-skinned steamed buns

Thin-skinned steamed buns are made of unfermented flour, and the skin is as thin as paper. Chopsticks will break when poked, and the juice inside the steamed buns will gurgle out. Take a sip of soup first, then eat the steamed buns, which is super delicious, but the fly in the ointment is that the thin-skinned steamed buns are a little underfed, so if an adult male eats them, two drawers will barely be enough, and perhaps it will have to be matched with fried dough sticks. The stuffing in thin-skinned steamed buns is mostly tofu and a little meat, plus a little chopped green onion, and our steamed buns are all made fresh, and the hot ones just baked are super delicious.

Ordinary steamed buns

Fresh meat steamed buns are steamed bun skins made of fermented old noodles, and most of them are meat, some are tofu, and a little chopped green onion. The owner of the steamed bun shop usually comes to ferment dough the night before, and then starts to prepare steamed buns and make soybean milk at 4 o'clock the next day. Our breakfast shop opens at 5 o'clock, so early risers don't have to worry if they want to have breakfast.

a drawer of steamed buns is served with freshly ground soybean milk, and then dipped in vinegar mixed with Chili peppers. (In particular, this is not soybean milk made by a soybean milk machine, but it tastes similar to that made by a mill in ancient times, but it is also made by a machine, and it has several processes, and its taste is particularly mellow.) A drawer of steamed buns is quickly eaten, and it feels full.

Thumb Xiaolongbao

Thumb Xiaolongbao, as its name implies, is a small steamed bun as big as a finger. In fact, it tastes no different from ordinary steamed buns. It's just a gimmick. There are more than a dozen drawers, which are also hand-wrapped, so it's more expensive than ordinary steamed buns by two or three yuan. Occasionally, it's good to taste and it's more popular with children. Squeezed noodles

Squeezed noodles are made of early rice by cooking, squeezing and sun exposure, so they are called squeezed noodles, which are exquisite in workmanship, good in flavor, shaped like noodles, tough but not hard, dry and not fragile. Squeezed noodles are dry and fluffy, breathable, storable and economical, which is a high-quality dry food for family life.

The production of squeezed noodles needs more than 2 processes, and the price is affordable. It is a regular food at home in Shengzhou, and everyone will cook squeezed noodles from the elderly to the primary school students. At the same time, squeezed noodles are the first food I learned to cook. Squeezing noodles can also be divided into two ways, one is frying noodles, and the other is releasing noodles. And the thickness and taste of pressed noodles made in different producing areas are different.

Stir-fried noodles

Stir-fried noodles are boiled in water and then put into a pot for frying. Add seasonings such as soy sauce and various side dishes prepared in advance, and put whatever you want according to your taste. For example, my mother will stir-fry shredded pork, shredded eggs, dried bean curd and bean sprouts until the color is golden, soft and hard, so you can take them out. The noodles fried by my mother are even worse than those fried in restaurants, and restaurants can't bear to put so many side dishes.

put noodles

put noodles that are boiled in water, just sprinkle some salt and put some soy sauce on it, but when I personally eat it, I must put a broken egg and the very delicious braised pork cooked by my father, so that a bowl of noodles will have a soul, which will not only reduce the greasiness of braised pork but also add color and fragrance to the noodles. Stir-fried rice cakes

In Shengzhou, stir-fried rice cakes are not fried rice cakes, but they are fried with water and cooked for a while later. In our country, rice cakes without soup are called baked rice cakes, which are dry and hard after being left for a while, and they are more preferred to stir-fried rice cakes. Fried rice cakes, like fried noodles, can put a lot of side dishes that you like, and the soup is so thick that you can't wait to lick up the bowl.

These are the three most common specialty snacks in Shengzhou. Before I went to college, I didn't know that the common foods in daily life were all specialty snacks, and I could only eat them briefly when I went home on holiday.