Summary: What to eat in Jiaxing?

What are the most popular specialties in Jiaxing?

Jiaxing has always been a relatively prosperous and affluent city, and the people of Jiaxing live a very happy life, and Jiaxing’s food is particularly famous, such as the famous Nanhu Ling, Jiaxing Meat Zongzi, Wenhu Sauce Duck, Hongda Roast Chicken, Hangzhou

White chrysanthemum, Bazhen cake, sister-in-law cake, Pinghu eggs, Jiaxing rice wine...all attract many tourists.

Today, the editor will introduce to you some must-eat delicacies in Jiaxing.

Jiaxing Zongzi is a traditional snack of the Han people in Jiaxing, Zhejiang and has a long history.

Jiaxing rice dumplings are famous for being glutinous but not mushy, fat but not greasy, fragrant and glutinous, with a moderate balance of salty and sweet.

Especially the fresh meat rice dumplings are the most famous and are known as the "King of Zongzi".

Jiaxing rice dumplings are loved by tourists because of their delicious taste, convenience to carry and eat, and are known as "Oriental fast food".

Chang'an banquet ball is a delicious and famous dish in Haining.

Banquet balls can be divided into two types: "soaked banquet balls" and "thorn-haired banquet balls". One of the main raw materials is fish, including silver carp, silver carp and grass carp. It is best to choose silver carp of more than 3 kilograms.

The fish meat is tender and lively.

Another main raw material is meat. Meat needs to be fertilized and the ingredients should be carefully selected.

The banquet ball is round, which means "happy reunion".

Xitang Bazhen Cake is a traditional specialty of Xitang Ancient Town in Zhejiang Province. It is both medicine and pastry. It has a long history and is well-known.

It is a unique and delicious cake.

As early as 1920, Zhong Daosheng, an old Chinese medicine doctor in Xitang, created the first "surgical authentic" ancient prescription and his own clinical experience.

Before 1956, it had been produced and sold in Zhongjie Futang Chinese Medicine Store. After the public-private partnership, the cake-making workers and the original recipe were transferred to Xitang Food Factory, and the output has increased significantly since then.

Wuzhen Sauce Chicken Sauce chicken is a famous Han specialty dish in Wuzhen. It has a red and shiny appearance, is crispy and delicious in the mouth, and has endless aftertaste.

The raw materials are selected from local breed hens raised by local farmers that year.

During processing, it is fired as a whole, soaked in the original juice, and made out of the soup three times; then it is added with seasonings such as high-quality soy sauce, rice wine, sugar, and spices to be dipped and burned; after it is taken out of the pot, it must be coated with a layer of sesame oil to complete it.

Since the finished chicken is cooked repeatedly in the original soup, the water in the chicken body has basically evaporated, so it is particularly easy to preserve. There is a saying that "it won't go rancid in June, and it won't freeze in the twelfth lunar month."

Shrimp cake is a traditional snack of the Han people in Pinghu City, Zhejiang Province.

The method is to mix the flour, fold it into a dough, flatten it into a dough with a thick middle and a thin edge, add diced pork suet and dried shrimps to close the mouth, first make a small round cake, dust it with caramel, sprinkle with sesame seeds; put the risen dough

Fold into pieces, roll into a large round cake, dust with caramel, and sprinkle with sesame seeds.

Then stick the large and small cakes on the wall of the hot stove with the oven door closed. After sticking, open the oven door and bake for about two minutes.

Then use a knife to cut flatly from the edge of the large round cake and insert the small cake into it.

It has the characteristics of golden color, crispy and fluffy, and delicious taste.

Steamed double odor is a special snack in Jiaxing, Zhejiang.

It combines two of the stinkiest local things, stinky tofu and stinky seaweed stalks, with a small amount of oil, sugar, ginger slices and other condiments, then steams them over high heat and water. After ten minutes, sprinkle with chopped green onion and shredded pepper for decoration.

Just one click.

This dish is smelly and fragrant, and extremely delicious.

Good and bad, fragrant and smelly are relative terms. Just like this stinky dried tofu, after decay, it not only loses its pure appearance, but its taste also undergoes a qualitative change.

But the role of this thing between smell and fragrance is extremely uncertain.

There is fragrance in the stench, and there is odor in the fragrance. The smellier it is, the more fragrant it is, and the people of Xitang are perfect at making this kind of dish that is stinky and fragrant.

Erjin stuffing was one of the traditional specialties of Wu Zhenmao in Jiaxing during the Republic of China.

One piece of meat is stuffed with oily gluten, five pieces of meat are wrapped in tofu skin, and one mushroom is placed in a clay pot. Add chicken soup, ham slices, winter bamboo shoots, sugar, wine and other condiments, seal the pot with tissue paper, and steam it in a steamer.

Its dishes can be paired with wine, and its soup can be paired with rice.

It is said that this dish was popular among Beijing officials from Jiaxing in the late Qing Dynasty.

An attempt was made to restore it in the 1980s, but the flavor has not yet reached historical levels.

Wenhu sauce duck is a local specialty in Jiaxing, Zhejiang. It uses unique cooking techniques, advanced technology, carefully selected ingredients, and unique taste. It is known for its "brown color, delicious taste, oil but not greasy, crisp but not rotten"

Its characteristics are sold well all over the country and are favored by consumers. It is a good product for home, travel and banquets.

The fermented bean curd is a traditional Han Chinese dish in Jiaxing, Zhejiang. The fermented bean curd is made from sandwich pork as the main ingredient, and is supplemented with rock sugar, fermented fermented bean curd, red yeast rice powder, rice wine and other auxiliary ingredients.

First cook in a large pot, then put a bowl into a steamer and continue steaming over low heat.

The meat is crispy and glutinous and has a rich aroma.

However, there are slight differences in the practices between the north and the south.

The finished product is bright red in color, fat but not greasy, and is a seasonal dish in spring and summer.

Maogou Xianfen is a very famous snack in Pinghu. It has a long history. "Maogou Xianfen" is produced by designated manufacturers from high-quality sweet potato flour. It is washed in a large vat and soaked for several days before being put into the pot.

In the process of making thread noodles, the main ingredients and condiments are very particular, and a kind of soup is also required.

The soup is the key to determining the flavor of the noodles. Making the soup is the most particular. The basic ingredients used are raw chicken and disassembled chicken and pig bones. When using fire, use martial arts first, then civil, and then alternate civil and martial fire. No MSG is added to the soup.

The main ingredients of the thread powder include diced chicken, diced tripe and diced lung, all of which were made by Sun Maogou after many years of exploration.