? Shaoxing cuisine has three series of varieties: pickles, stinky vegetables and moldy vegetables. Listen to me.
? Shaoxing people seem to prefer traditional Shaoxing dishes with independent "molds", including thousands of dried mushrooms, molds, moldy edamame, moldy tofu and dried mushrooms. As far as dried mushrooms in Zhejiang are concerned, Shaoxing's is the most authentic. Soak dried mushrooms in water, then drain, stew and ferment. Eat dried mushrooms in a bowl, put a few pieces of Jinhua ham or pork noodles, a few pieces of bamboo shoots, and a few drops of daughter red (yellow wine) in a pot and steam them thoroughly. With a chopstick, the meat is fragrant, the fresh and fragrant buds penetrate the dried vegetables, and the flavor is delicious, fat but not greasy, and the feeling of rice dishes. Dry and moldy vegetables must be eaten while they are hot. With rice or bread, it is an appetizing bowl that can really make people eat.
? Pickled pickles, Shaoxing, such as pickled vegetables, fish, chickens, ducks and various internal organs, or pickled, outdoor sunshine and wind methods until the water dries. Every day in the twelfth lunar month, in the streets and in front of every household, everyone hangs rivers and lakes covered with dried poles under the porch, adding to the atmosphere of the New Year. Braised dried fish, in a steaming pot, is full of fragrance and delicious. Add dried fish and fried chicken sauce, duck meat is very hard, easy to plug teeth, soft and delicious when heated, and gives it a unique taste when chewed.
? Melon, glycoside stick, dried bean curd, stinky vegetables, the nostrils at the entrance of Xianheng Hotel are the smell of nasal cavity washing, which is the smell of fried bean curd. Tofu can be described as a nose that never participates, but as long as you dare to eat the first slice, it will be crisp, loose and smelly. The charming actor Chili sauce is more attractive to sell. In the streets of Shaoxing, the smell of fried stinky tofu often comes to the nose, so many people are willing to stand on the road and eat fried tofu.
? The low-alcohol liquor brewed from pure grain of Huadiao wine has moderate sugar and acid, rich nutrition, and can promote the circulation of liquid and blood, promote metabolism, stimulate appetite, refresh the mind and eliminate fatigue. Drinking method of yellow rice wine: Shaoxing yellow rice wine is very special. In summer without hot summer, add some ice cubes to the glass, inject a little yellow wine, and finally dilute it with water. You can also put some lemons in the cup and have a cold drink. Hot drinks in winter, wine containers are placed in hot water, or heated from fire. Warm drinks are characterized by rich wine, soft drinks and alcohol. The heating time should not be too long, otherwise the alcohol will volatilize, but it will be boring. Until the time of heating, strong liquor and women, full of fragrance, warm the stomach and promote blood circulation after drinking. This is Tao Ran.
? Serving wine: drinking wine, with different dishes, you can also taste the unique flavor of yellow wine, Shaoxing yellow wine, dry yuan wine, suitable for cold dishes such as vegetables and jellyfish, half-added yellow wine meat, crabs and semi-sweet wine, which should be brewed with chickens and ducks;
Xianheng Hotel applied for the patent of the best storage, blending and carving method of yellow rice wine. Quality, purity, aroma and aftertaste of wine aged over 8 years. 5 kg cans are too expensive from 190 yuan to 288 yuan.
? FB, Xianheng Hotel, because we went to lead the company to check the customers who got dinner, we still insisted on ordering local dishes, such as dried pork with moldy vegetables, moldy tofu with moldy soybeans and chicken. We cooked wine, steamed tofu, boiled shrimp, steamed fish, fried stinky tofu, ham, corn soup, 65,438+0 kilograms of pork carving, and 8 vegetable porridge (the instant rice here is authentic, so we added it. Understand the essence of Shaoxing food culture.
? The height of rice wine is (1 1 to 15 degrees), but it has stamina. It is not good to eat or drink, and Europe drinks too much.
Restaurants, bars, teahouses and restaurants in Shaoxing are scattered and small in scale. 1949, the population of Shaoxing was only 65,438+10,000, and there were 844 restaurants. Shaoxing county has a population of over one million, and there are as many as 2,406 restaurants. Shaoxing's wine-making and tea-making industries have developed and exported more, with excellent quality. There are traditions and customs of drinking tea among the people, and there are many bars and teahouses. Restaurants are mostly distributed in urban areas and rural towns or roads. The restaurant's food, cooking varieties, cooking methods and unique traditions are: Wu, fire, drunkenness, stew, mildew prevention, dry pickling, a wide variety, each leading the way. 1990 In total, there were 6 catering enterprises in the city152, with 13950 employees.
Di 1 Jia snack bar
Shaoxing cooking has a long history. Records of Historical Records and Chu Yue ... Rice soup fish. In the Southern Song Dynasty, Shaoxing Tong Xu suggested adjusting the tripod cover in the Kitchen Secret Book, which has influenced it to this day.
? During the Tongzhi period (1862 to 1874), Lanting (shared in the store) in Shaoxing set up the No.22 dining table in a shop with an area of nearly 200 square meters under Dajiang Bridge. The rice dishes managed by the owner Li Zhaoxing are moderate in freshness and low in price. Only at noon, Chengtou became a place where diners cooked 2 stones (150kg) in dozens of batches of rice, and received about 2,000 customers. Unique Shaoxing delicacies, such as radish belly, fish with Chinese sauerkraut, Shao's buckle and single-rot cooking, have been passed down to this day.
During the Guangxu period of Qing Dynasty (1875 to 1908), Wangjiang Steamed Bread Shop was opened in Nongkou, Xinhe. They put forward "cut throat" bread, which is thin, smooth, tough, fragrant and delicious, and the business is very good. Chinese mainland is a famous restaurant in this city, which has many advantages on the main roads, such as Xuantingkou 1 1 Xinxing Forest Building, Xinhe Lane Zhiweiguan and Chunlou, Xiaojiangqiao Daqing Building and Changwai Juchang Building. Pay attention to the ostentation and extravagance of 1 1 new store. This clean, spacious and elegant feast uses a full set of silver tableware, which is beautifully cooked and has a unique flavor and is well received by the public.
? 14 (1925), Chunrong Noodle Shop opened Xuantingkou steamed bread, which was thin and juicy, and was well received by customers.
Shaoxing has 83 restaurants, capital of 93,565,438+0 yuan, annual turnover of 27,729 yuan, annual turnover of 20 Chinese restaurants and western restaurants of 7,265,438+0 yuan, annual turnover of 3,623 yuan, annual turnover of 29 meters, cake shop of 565,438+0.75 yuan, and annual turnover of 9.
During War of Resistance against Japanese Aggression's time, business was quiet, and most restaurants and hotels closed down or changed careers. ? After War of Resistance against Japanese Aggression's victory, the catering industry recovered.
? The Chamber of Commerce was registered in 35 years of the Republic of China (1946). As a restaurant, it has 37 shops and 25 cakes, excluding suppliers.
? In the early 1950s, there were 772 hotels in the whole area. The living standard of the broad masses of people is not high, and they live frugally. However, frugal families spend a lot of money, and their turnover exceeds 90,000 yuan. Most stores can only operate at breakeven.
? Shaoxing catering company was established in 1956, and catering companies were also established in the county, which is a socialist transformation of private catering industry. The policies of assets verification, share pricing and interest redemption of Chengrong, Tongxin Building, Fenghuang Taste and Lantingge, Liu Zhang and Zhang Shengqi Shengyuanxing 8-course restaurants were implemented in accordance with relevant state regulations, and employees continued to practice and implement the partnership between public and private sectors. The fast food industry in Shaoxing is implementing the partnership between public and private sectors, such as Heping jiaozi Store (Wangjianglou), Gaoke Cake Group Industry, Dingxing Logo, Baoxing and Wu4. 237 stores are organized into 28 management groups in the form of cooperation, which operate independently and are responsible for their own profits and losses; Joint working group of street vendors.
? The climax of "Commune" is at 1958, and the catering industry is very different. Decentralized businesses will be merged into a centralized business network, and employees will be dispersed. Insufficient supply capacity, due to the indicators of food supply, compression, food saving and substitutes introduced by the catering industry, 75% of standard flour fritters and 25% of sweet potato flour are mixed together; Noodles, 70% standard flour and 30% sweet potato flour are mixed. In the early 1960s, the grain production, vegetable and catering enterprises that entered the "representative" to tide over the difficulties were in trouble. Only coarse grains are carefully planted and supplied. In order to meet the needs of different levels, Shaoxing city has opened high-priced seafood rice Shaoxing yellow wine.
? During the period of 1965, the economic situation improved. Jiu Shao House cancelled the supply of high-priced paella, gradually diversified and began to focus on restoring the traditional business of dishes. During the "Cultural Revolution", the traditional techniques and management characteristics of the catering industry were regarded as "seals and capital repairs", which did not meet the various needs of consumers and were described as "bourgeois minorities"; The famous Lanting was renamed workers, peasants and soldiers, not the Dongfanghong Hotel in Rongluchun, and the individual catering industry was regarded as the "capitalist tail" and was cut down.
In 1972, the restaurants in Shaoxing were merged into 3 1, which was 40.4% less than that in 1965. At the customer's dinner party, we advocate "doing our own service, having a single meal, interrupting the names of dishes with poor quality, and having lean cooking skills." 1978 There are 604 catering stores in the whole region, with 5 employees179, and there are 5204 seats in 86 catering stores in Shaoxing commercial bank system, with 0 employees 1536, with an annual turnover of 72626.
? In this case, the catering industry is active and the competition is fierce. Since 1978, with the development of collective and individual catering industry, the catering industry has implemented the policy of adjustment, reform, rectification and improvement. The distorted operators' operation, the implementation of the contract responsibility system in which small accounting units, state-owned enterprises or state-owned and collective enterprises directly enter into leasing to individual operators, and the implementation of reformed wage forms, floating wages and royalty wages have promoted the rapid development of the catering industry.
1983, there were 272 1 restaurants in the city with 7245 employees. 125 Shaoxing commercial system catering industry, rest, employees 174 1 year, 747013142,000 yuan1953,000 yuan profit and annual turnover ratio/kloc-respectively. In order to adapt to the outside world, Shaoxing, a famous historical and cultural city, attracts many tourists from home and abroad, including newly built, renovated, Chaoyang Hotel, Shenyonghe Restaurant, Rongluchun Restaurant, Overseas Chinese Hotel, Orchid Restaurant, Grand Restaurant and other famous hotels (restaurants), and strives to restore traditional dishes, highlight the quality of traditional dishes, concentrate a lot of modern functions and improve service attitude. The city catering service company set up a technical school to train young workers.
? The business system is in 1990, and the city has a special three chefs, 12 and two 29,353; Three western pastry and three pastry chefs. At the end of the year, there were 5,464 restaurants in the city, employing 1 1723 people, with an annual turnover of 88.94 million yuan. There are 805 restaurants in the city with 5663 people (including operating system 95 12 18), registered capital of15.46 million yuan (fixed capital of 9.93 million yuan, working capital of 5.53 million yuan), annual turnover of 25.956 million yuan and profit of15/kl.
Section 2 Chad Bar
? bistro
? The famous Shaoxing yellow wine is drunk in Shaoxing. Thousands of yellow rice wine loam towns in Shaoxing in Southern Song Dynasty "(Lu Shi).
? During the Ming and Qing Dynasties, restaurants and pubs were everywhere in cities and rural areas, and restaurants were everywhere "(Xu Weishi) said.
? Around the 20th year of Guangxu reign (1894), Lu Xun rented the Xianheng Hotel and opened it in Duchangfang, Zhongxiang City. Its furnishings are different from those of other hotels in Shaoxing: L-shaped counters are set up on the street, the Blue Dragon brand is established, and the words "Parking in Liu Ling" and "Taibai Tradition" are written in the book; Cross cabinet facing the street, displaying wine embryo "The small table and bench set in the store are simple and generous, which is impressive."
? Famous hotels in Chinese mainland, such as Shen Yong, Nanhao, Jasmine Zhang and Fu Ji, have better facilities and lounges. Most employers are middle class and upper class. Dishes and cold cuts with wine, if customers need to cook, the owner will send someone to buy them. Grape wine embryos are transplanted all year round, such as cold meat, ducks, bad chickens, dried fish, happy eggs and smoked geese in spring. Compared with summer, jellyfish, fresh beans, fresh arhat beans, preserved eggs, cooked chickens, doctors, oil peanuts, autumn osmanthus chestnuts and Yangcheng Lake crabs are placed on the counter with wire cages. Customers choose X to eat now, and provide a small dish of vinegar ginger, which is chopped in winter. Shaoxing rice wine is warm to drink, providing guests with warm wine barrels (commonly known as Qiang barrels). After the customers sit down, they will be given hot wine. Most small hotels are husband and wife shops, all streets, celery and wine embryo, pig's head meat and vegetarian seasoned chicken and dried bean paste, employers, the general public, tin foil workers and other handicrafts.
? According to the statistics of 25 years (1936), Shaoxing Shao Hotel has a capital of 194 15600 yuan and an annual turnover of 48.2523 million yuan.
In the past 30 years, in the autumn of Shaoxing, the puppet government troops and police extorted money, and many hotels were closed for rest. After War of Resistance against Japanese Aggression's victory, it recovered.
? According to the survey of Shaoxing County Chamber of Commerce in 35 years, there is 129. ?
1952, Shaoxing? (1) Monopoly Bureau Hotel 15 1 street vendor 84 points.
1956, the private catering industry was transformed into socialism, and restaurants were divided into public-private partnerships.
? At the climax of "Commune", by 1958, all hotels and street vendor areas (Wu Shan Zhou Zong, Beihai and Tashan) were organized into 14 for decentralized operation, and the profits and losses were borne by cooperative stores. During the "Cultural Revolution", the hotel business was very light and difficult to maintain, but at the same time it stewed snacks and developed comprehensive management. At 1978, the city only exists in the pure hotel "East Street Zero Hotel".
? 198 1 year, on the eve of Lu Xun's birthday100th anniversary, Xianheng Hotel reopened, and three storefronts paved with white walls, tiles and slate were born, thus an ancient book that had been closed for many years was born. Furniture pattern in the store: inverted L-shaped, large and small tubes, small and medium-sized board tables, white bamboo chopsticks and blue-edged bowl soup. The store supplies Shao wine to stalls of rice, brewing wine and Xiangxue, which is full of customers all day and receives an average of more than 654.38 million citizens and foreign tourists every year.
In 1988, the number of new restaurants, canteens, square tables of 500 square meters and domino stools will be increased. Xianheng Hotel (semicolon) opened in Beijing, Tianjin, Hangzhou, Ningbo and Guangzhou at the same time. People come to Xianheng Hotel to drink a glass of Shaoxing yellow wine and a plate of fennel beans. You can taste the taste of Shaoxing Luxun style.
? Chad.
Chad, also known as teahouse, is a traditional catering industry, selling water and a bowl of tea.
? Chinese mainland, a flower shop in Shaoxing, will be a suitable bungalow. The teahouse museum is the most famous, with a spacious courtyard, a porch window open or a balcony 14, a teahouse, sofas and comfortable seats. Every pot of green tea has an upper-class party of Xiaoyang Xianyou, which is about wealthy businessmen. Every three days on the afternoon of the 8th, we played and sang at the Pinghu Lake, a traditional folk custom in Shaoxing. The city on the first floor, the west bridge of the county seat, the imaginary court, a clearer teahouse at the foot of Dajiang Bridge, a bowl of tea, and regular customers, everyone has a fixed seat, rain or shine, talking about state affairs, business negotiations and sometimes the fun of playing chess every day. The chess game was not over yet, the shop was closed, the chess game was temporarily cancelled, and the game continued the next day. There are many small tea shops with simple facilities, cheap tea, copper plates (dishes) and bowls, which are public entertainment places, tin foil, workers and handicrafts for half a day. Various disputes among peers in the industry invite tea shops to sort out the so-called "eating tea". Employers hire or fire workers, and it is a foregone conclusion that tea shops eat a bowl of tea during the Dragon Boat Festival, Mid-Autumn Festival and Spring Festival every year.
?
? In 25 years (1936), there were 206 teahouses, cafes and teahouses in Shaoxing, with a capital of 7,305 yuan and an annual turnover of 28,330 yuan. After the Japanese invaded China, the tea shop closed. The survey of teahouse trade associations in recent 35 years shows that Chad 164. ?
?
? In the early 1950s, Shaoxing teahouses and tea stalls were still quite common business models, which also applied to the past. Some tea rooms, such as Xinyi Market, Beihai Bridge, Shanqiao, New Tin Paper and other trading markets. 1958 When the "Commune" reached its climax, eight collectively owned cooperative stores were newly established among the eligible tea shops, namely Meixiangyuan, Beihai Tea Room, Dongdajie Tea Room, Dachanghang Tea Room and Xiaoshan New Street Tea Room.
? After the "Cultural Revolution" began, tea shops were regarded as places for spreading political rumors and should be banned.
At the end of 1970s, Chad reappeared, with simple equipment and general sanitary conditions, and retired workers did not develop much.
Downtown, 1989, Chad, another Wushui store.
? The third course?
? Popular folk dishes in Shaoxing, common materials, practices and unique flavor. Most of the materials used are local products, but there are also a few specialties.
? During the five years in Shaoxing (19 16), the folk diet vegetarianism laid the foundation and was compiled and recorded in more rural areas of the Federal Reserve. This book is divided into four categories and 252 varieties: extra meals, alanine extra meals and traditional stuffed diets. Cooking methods introduce one dish after another. Shaoxing's traditional folk recipes include fire-dried, pickled, crisp and crisp. Flavor dishes, such as dried vegetables, braised pork with dried vegetables and moldy amaranth stalks, are delicious and memorable. ?
? Cooking?
The cooking method of cooking a plate of rice together is commonly known as "rice, ordinary rice, radish, rice and taro." ?
Dry cookers, bamboo rice racks, placing dishes on the position of rice, adding ingredients and cooking dishes with steam are often called "dry fires". Common ones are dried tofu, baked bean paste, fermented tofu, baked tofu with dried skin and beaten duck (egg).
The cooking method of steaming or steaming vegetables, together with other condiments, is also called "steaming". Common steamed mandarin fish, steamed eel, steamed wuwen fish (mixed with fresh and seafood), steamed bacon, white gourd, steamed ham with green mouth, lazy pancakes, diced fish, steamed red cabbage leaves and doctors. ?
Stir the food sauce, stir well and steam the food. Ordinary soy sauce is combed with oil, and snail meat is fried with soy sauce. ?
Zhang takes clothes with boiling water or cooks in boiling water for a while, commonly known as "Chang 'e". Common dishes include clams, clams, bean sprouts and leeks. ?
Mix the ingredients with seasonings and eat cold. Common ones are sweet and sour lotus, Toona sinensis tofu sesame sauce mixed with dried Malantou dry mixed with sesame oil mixed with jellyfish. ?
Salt (or sugar) stains wipe the stains on fresh vegetables. Common ones are pickled radish, pickled cucumber and pickled cabbage. ?
Drunk Shaoxing uses cooking wine and soy sauce to soak fresh fish, commonly known as "drunk". The common ones are: drunk shrimp, drunk crab, drunk clam, drunk kidney and so on. ?
Steam the soaked food until it is cooked, and directly soak it in soy sauce, rice vinegar, sesame oil or salt and pepper. Often soaked in white meat and cooked chicken. ?
Buckle diced chicken, diced goose and diced pork in a bowl, add dried sea cucumber and day lily, boil over high fire, and turn the bowl or dish over, commonly known as "buckle" steamer. Common ones are braised chicken (or braised chicken) and pork ?
Embedded in pork chops, embedded in meat or bean products, cooked food, melons and fruits together with other condiments. The common ones are Dongpo, rotten films, fragrant aunts, ducks, carp embedded with pancake meat and Tibetan melons. ?
The cooking method of stewing food in a pot with seasoning until it is cooked is usually called "stew". Common ones are braised bamboo shoots, grilled crucian carp with onion and dried pork. ?
The cooking method of stewing food with water for a long time is usually called "stewing". Common ones are bean curd ice stewed whip bamboo shoots, bean curd stewed wild vegetables, fried chicken, stewed soft-shelled turtle, golden hoof (stewed with ham feet and fresh pig feet), ham and stewed duck. ?
Braised and said, "Chef is vulgar. Braised soy sauce, salt and salty materials. Common eight-treasure dishes are salted bamboo shoots, salted arrowheads, salted peanuts, cinnamon bean seasoning aniseed, chili gizzard beans, taro skin boiled bean skin, salted shrimp, pickled mullet, pork bone boiled soybeans and spiced boiled eggs. ?
Burning Shao's vulgar soy sauce, cooking does not move the words before "burning money" and "red" to distinguish it from "cooking". The usual braised chicken, Xu scene, braised pork, stewed lion's head, braised pork and red mold tofu, and snails in sauce? Fish tofu. ?
Stir-fried radish stir-fried thousands of Shaoxing traditional cooking methods, a common cooking method, fried bean board with stinky pickles, fried beans with flat eyes, fried eggs with yellow buds and leeks, fried shrimps with leeks and fried bamboo shoots? Fried chicken with chestnut fish and pickled vegetable with muntjac. ?
The amount of cooking oil used in frying, the degree of uniform mixing and the cooking method of baked food are commonly known as "frying". Common spinach fried tofu, scrambled eggs, fried fish.
Crispy? Stewing makes food oil mouth soft and loose, commonly known as "crisp" Common crispy fish, crispy duck and other dishes. ?
Halogen is usually called "halogen" when cooking and seasoning gravy, meat, poultry and other soup-flavored foods. Common stewed dried bean curd, stewed duck, etc. ?
How many kilometers of vinegar baked vegetables, stir-fried, and then starch thick cooking methods, used to use this method, the so-called "vinegar baked", ordinary vinegar baked glutinous rice, fish and other head and stomach vinegar.
Cooking methods between "frying" and "frying" produce less oil than frying in summer, but a little more, frying and roasting. The common ones are fried shrimps, fried eel shreds and fried peppers. ?
Summer oil summer, underwater. In summer, fried food is fried in hot oil and then boiled in boiling water to cook fresh food. Common oils include summer stinky tofu, summer spring rolls, summer shrimp ball oil, summer radish cake oil, summer Xia Bing, summer orchid beans, chopped snails, and summer lake crab. ?
In the cold winter, the cooked poultry meat and marinade are frozen and the food is no longer heated. General parameters of frozen meat, tied meat and frozen sausage by SVM. ?
Neomycin food is put into a container, soaked or cooked and naturally fermented in a sealed way. This is often called "mold", which shows the difference between moldy, moldy, short moldy and salty moldy by animation. Amaranth often has moldy branches, moldy radishes, moldy bean sprouts, moldy soybeans, moldy gluten and moldy thousand. ?
Baptism will soak cooked food in a special marinade with a unique flavor. Common moldy amaranth stalks are marinated with dried bean curd, bamboo shoots are marinated with salt water, and chicken is marinated with shrimp oil (commonly known as shrimp oil chicken).
Rubbing salt, or soaking in salt water, or stepping on salt under stone pressure, the salt water in food permeates and is easy to preserve, commonly known as "pickling". Common pickles, salted duck (eggs) and bacon. ?
A processing method of sun-dried instant food. Common dried vegetables, bamboo shoots, dried shrimps and dried fish. ? /kloc-In the winter of October/February, poultry, peppers and pickled foods are hung in a ventilated place to dry, steamed on a fire and dried for consumption. Common ones are geese, ducks and pigs. ?
Sauce or soy sauce is soaked in food, or eaten raw or dry after cooking. Common pickles, ducks, sauced meat,?
Bad food is buried in distiller's grains and sealed, which can not only absorb wine, but also facilitate storage. Common spoiled chicken and spoiled dried fish. ?
? Food?
Preface to Lanting Collection, a century-old traditional dish in Shaoxing. In the early days, the owner of this shop, River Pier, had a wooden boat designed to keep 23 kilograms of live fish. The choice of main ingredients for sweet and sour fish, together with sweet noodle sauce, rice vinegar and cooking, is favored by customers. General competition among peers has become a household name in Shaoxing cuisine from generation to generation. This dish has bright red color, active head fragrance, thick and smooth soup, fresh taste and slightly sweet and sour. Formula (China Financial and Economic Publishing House, 1988, the same below). ?
Fish in clear soup is round, tender in meat, strong in viscosity and large in water output, which is elastic enough for silver carp. The thorough production of chopping requires delicate scraping, rigid and flexible lines and sofas, and full integration of combing and "extrusion" tailless rings. Is the ratio of fish sauce to salt and water appropriate? The key to the success of this dish. "Clear soup valley ammonia soup is famous for its delicious and white taste. China's cookbook is uploaded.
Tofu, fish and tofu are subtle things, both of which are related to burning and infiltrating delicious fish tofu, eating better food and light. China's cookbook is uploaded. ?
Distiller's grains, a by-product of bad-flavored shrimp, are wine, which is rich in flavor and fragrant. Cooked distiller's grains have a long history and unique flavor after seasoning. Bad shrimp is fresh river shrimp, cooked with bad juice, and a dish is soft and slippery. Penaeus vannamei is fresh and fragrant, which is even worse and appetizing. China's cookbook is uploaded. ?
Shrimp balls have a history of 100 years. Early shrimp and eggs, one of the dishes of room attendants in Shaoxing Hotel, Tang Ya. The improved chef was renamed "Shao Xia". The key to this dish is to master the heat and fry the batter to form a good batter, because I am similar to shredded eggs, shredded shrimps, colored gold grease, fragrant and crisp, light blue parts, and caramel flavor soaked in sweet juice. Chinese food upload. ?
Use the famous Vietnamese chicken soup and broth Vietnamese chicken. During the Spring and Autumn Period, the ancient capital of Yue State was built in Wolong Mountain (now Mountain Building) in the east. According to legend, there are often some sparrow watches in Yue Palace, which are specially designed for emperors and concubines. Later, it flowed out from the people and was carefully raised. It was cultivated by local people and became an excellent edible chicken. People use it more for frying and eating. Its fresh and tender chicken, delicious crispy chicken bones and clear soup have become traditional dishes in Shaoxing. China's cookbook is uploaded.
Shaoshi Xiaokou Lanting is a century-old vegetable planted in Shaoxing. The process of boiling, frying and steaming pork belly. Its color is bright red, its meat is crisp, but it does not deteriorate, and it is oily but not greasy. As the saying goes, "rice pancakes are eaten in winter, and pork is skinned". The former refers to Shaoxing meat pie, and the latter refers to Shao's small buttons, which means that the skin of fried pork is particularly delicious. China's cookbook is uploaded. ?
Steamed mandarin fish mandarin fish With few thorns and tender and plump meat, it is a precious freshwater fish species in jianhu county, and it is best to eat it on September 3rd. Jianhu water is rich in minerals, which is unfavorable to the growth conditions of mandarin fish. In this menu, the newly caught mandarin fish is steamed, and then seasoned with the famous Shaoxing yellow wine. The elegant and beautiful eyes, like the taste of crab meat, feel rich and fresh after eating. China's cookbook is uploaded. ?
The taste of Jianhu fish is made. The lake is clear and blue. The fish in the lake rich in aquatic plants provide good conditions, especially grass carp, which grows luxuriantly, is strong and obese. Shaoxing chefs use Jianhu grass carp to make a fish dish, which looks like a flower, salty, sour, spicy, rosin and delicious aroma and taste. China's cookbook is uploaded. ?
Braised meat with dried vegetables is one of the traditions of Shaoxing, a native of urban-rural fringe, and a homemade dried vegetable in October and September. Fresh and fragrant taste, dried vegetables, as long as they are stored well. Roasted dried vegetables, braised pork and pork belly are delicious and fragrant. The dishes are not greasy or oily, and the dried vegetables are salty and fragrant, which is quite idyllic in Shaoxing.