Ningbo Crispy Sugar, also known as Sanbei Crispy Sugar, is a typical Ning-style tea food and one of the local traditional famous spots in Ningbo, Zhejiang Province. It is suitable for all ages and is famous in Jiangsu, Zhejiang and overseas. At the end of each year, most rural areas in Ningbo make rice cakes to enjoy during the Spring Festival. Ningbo Crispy Sugar was founded in Qing Dynasty, and has always been the famous point of Ningbo's "Three Norths". The taste is crisp, easy to dissolve, sugar-free, non-sticky, and has the fragrance of soybeans.
2. You Zanzi
Youzanzi, which originated in Zhejiang, was protected and developed in Ningbo. It is a traditional food in Ningbo. Old Ningbo Youzanzi originated in Guangxu period of Qing Dynasty, and has a history of more than 100 years. It is a traditional snack food made by hand, and its formula is unique and its ingredients are excellent.
In particular, the salty and oily seaweed strips are even more unique in Ningbo. The seaweed strips powder used is the pure natural original ecological winter seaweed strips powder (beginning of winter-beginning of spring) provided by Fenghua Chunhu seaweed base in Ningbo, Zhejiang Province, which is the largest original ecological seaweed base in China. And has good color, fragrance and beauty-caring effect.
3. Crab with red paste
Crab with red paste is a home-cooked dish with Portunus trituberculatus and yellow wine as the main ingredients, and butter, garlic, onion, sugar, salt, pepper, Kraft cheese powder, fragrant flowers and white wine as the auxiliary materials. It has the characteristics of bright red color, fresh, salty and tender. Crab with red paste is one of the most representative dishes in Ningbo.
4. Ning-style shredded eel
Ning-style shredded eel is a traditional local dish in Ningbo, Zhejiang Province. Choose shredded cooked eel with broken bones and cook it with heavy oil. Eating hot food has the characteristics of tender, smooth, fragrant and fresh, oily and fat. As the saying goes, "Monopterus albus competes with ginseng in the summer". Monopterus albus is the fattest in June and July before and after the summer, and the "Ning-style shredded eel" at this time has also entered the best season for eating.
Ning-style shredded eel is made of eel and winter bamboo shoots. Eel is DHA and lecithin, and winter bamboo shoots are a kind of medicinal plants. Eating this dish often is good for your health!
5, Ningbo three stinks
Ningbo Sanchou is a traditional famous dish in Ningbo, Zhejiang Province, which refers to stinky wax gourd, stinky amaranth tube and stinky Chinese cabbage (stinky taro). Its biggest feature is that it smells stinky and tastes delicious. Marinate the stinky vegetable juice with tofu, Chinese cabbage and leek, pour the new dozen rapeseed oil, and steam it out of the pot. It's loose and fragrant, the cabbage is green, salty and not greasy.