Shaoxing cuisine varieties of pickles, stinking vegetables, moldy vegetables three series, and listen to me.
Shaoxing people on the "mold" word seems to have a unique love, moldy dried vegetables, moldy thousand sheets, moldy beans, moldy tofu, etc., moldy dried vegetables is authentic Shaoxing traditional dishes, moldy dried vegetables in Zhejiang is the most authentic Shaoxing. Dried moldy vegetables are soaked in water, then drained and fermented in a dry stew. When you want to eat it, put the moldy dried vegetables in a bowl, put a few slices of Jinhua ham or pork, a few slices of bamboo shoots, a few drops of Daughter Red (yellow wine), and steam it through in a pot. When you put your chopsticks on it, you will feel the flavor of the meat and the sweetness of the bamboo shoots seeping into the dried vegetables, which is fragrant and delicious, fat but not greasy, and is a good dish for the next meal. Dried moldy vegetables must be eaten while hot, with rice or steamed buns, tantalizing appetite, can really make people eat more than half a bowl of rice.
Sauce pickles, Shaoxing like to sauce pickle method to produce Lai cuisine, is the fish, chicken and duck, a variety of offal, or sauce or pickle, in the outdoor sun and wind, until the moisture is dry. Every Lunar New Year's Eve, the streets and alleys, in front of the house, under the porch of the family, the sauce pickled products hanging full of poles, adding a New Year's Eve atmosphere to the water town. Dried fish in sauce, after steaming out of the pot, is full of aroma and has a wonderful taste. The meat of dried fish in sauce is different from that of chicken and duck in sauce, which is hard and easy to stuff teeth, and after heating, it is even more fluffy and delicious, chewing carefully, with a unique flavor.
Smelly vegetables are stinky winter melon, glycosides, dried stinky tofu, etc. When you arrive at the entrance of the Xianheng Hotel, you will be greeted by the stinky smell, which is the smell of fried stinky tofu. Stinky tofu can be said to be extremely out of the nose, but as long as you have the courage to eat the first piece, think outside the crispy inside loose, stinky charming, smeared with spicy sauce sweet sauce after the sale is even more attractive, and from then on it has an indissoluble relationship. The streets of Shaoxing, deep alleys often come from the nose of the fried stinky tofu odor, so many people willingly to top the nose of the stench standing in the street to eat fried stinky tofu.
Shaoxing wine is a low-grade wine made from pure grain, moderate sugar and acid, rich in nutrients, drinking in moderation can play the blood, promote metabolism, both refreshing, appetizers, fatigue effect. Drinking method of Shaoxing wine: Shaoxing wine drinking method is quite delicate. In the summer heat season, add some ice cubes in the glass, inject a small amount of yellow wine, and finally dilute it with water to drink. In some cases, a slice of lemon can be put into the glass, which is said to be a cold drink. In winter, the wine is served warm, with the container placed in hot water, or warmed over a fire. The distinctive feature of warm drinking is the strong aroma and soft flavor of the wine. However, the heating time should not be too long, otherwise the alcohol is evaporated, but rather tasteless. When heated, the color of the wine is thick, the aroma is overflowing, and after drinking it, it warms the stomach and invigorates the blood, which is intoxicating.
Good with wine: drinking, with different dishes, you can appreciate the unique flavor of yellow wine, Shaoxing wine, for example: dry type of yuan red wine, with vegetables, jellyfish skin and other cold dishes; semi-dry type of Jiayi wine, with meat, hairy crabs; semi-sweet type of good wine, with chickens and ducks;
Taijiao wine is a Shaoxing Xianheng hotel registered patented yellow wine, after more than eight years of ageing storage, according to the best method of blending, the quality of the wine, the wine is not only good, but also good. Blended according to the best method, the wine is simple, rich in aroma, and has a long aftertaste. 190~288 RMB for a 5kg altar of Tai Diao.
We went to Xianheng Hotel FB this time, because the leadership of my company to inspect the customer to receive the wind, we still insisted on the local dishes, ordered mold dried vegetables buckle meat, mold thousand Zhang, molded wool beans, molded tofu, drunken chicken can, stink pole steamed tofu, steamed fish, fried stinky tofu dry, white scorched river shrimp, ham and corn soup, etc., 1 catty eight years of Taijiao, vegetables pickled rice (vegetables pickled rice is also very authentic here, adding the ham), the Everyone ate happily and had a good meal. We learned about some of the best of Shaoxing's food culture.
The yellow wine is not very strong (11 to 15 degrees), but it has a strong aftertaste, so don't drink it and get drunk.
Shaoxing territory food stores, taverns, tea stores, snack stores, to the amount of more, scattered, small scale is characterized. 1949, only 100,000 people in Shaoxing City, there are all kinds of food stores 844; Shaoxing County population of more than a million people, all kinds of food stores as many as 2,406. Shaoxing brewing, tea industry is well developed, production, quality, folk have been drinking wine, tea traditional habits, taverns, teashops, especially more. Most of the restaurants are located in urban areas and rural towns or major transportation routes. With the food store to the related dishes, many varieties of cooking methods more unique, traditional: warming, drying, drunken, stewing, mold, pickling and other 32 kinds of techniques, a variety of, each leading the way. 1990, the city has 6,152 catering enterprises, 13,950 employees.
Section I restaurants Snack Shops
Shaoxing cooking, a long history. The historical record - cargo colon biography "has" Chu Yue of the land ...... rice rice soup fish "record. The Southern Song Dynasty Shaoxing people Tong Yue recommended the secret book of kitchen meals "tune Ding set", influence to this day.
Qing dynasty Tongzhi years (1862 ~ 1874), Shaoxing city Lanxiang Hall (from the stalls to store), opened at the foot of the Dajiang Bridge, nearly 200 square meters of area of the store house, set 22 tables. The owner of the store surnamed Zhao, to operate the main door plate rice, dishes fresh and salty moderate, inexpensive. Only at noon a city, taking turns dining on a dozen batches of people, rice to cook 2 stone (150 kilograms) or more, to receive customers about 2,000 people. The store watchdog dishes head belly vinegar fish, Shao-style small buckle, single rot and other unique cooking, Shaoxing famous dishes and has been passed down to this day.
Guangxu years (1875 ~ 1908) the city's new river mouth opened Wangjianglou steamed buns store, its system "throat mouth steamed buns", thin skin stuffing, slippery tough and fresh, a mouthful of a, delicious flavor, business is good. During the Republic of China period, the city's more famous restaurants, the number of Xuan Ting mouth a new, apricot grove, the new River Lane Knowledge, with the spring building, on the road more benefits, Xiao Jiangqiao Daqing building, Chang'an outside the door Juchang building and so on. One of the new stores, clean, wide, sophisticated equipment, feasts using a full set of silver tableware, culinary skills, unique flavors, popular, the public more here to get together and have a feast.
Republic of China 14 years (1925) Ronglu Chun Dim Sum Shop opened in Xuantingkou, its "small cage soup dumplings", thin skin, rich filling, fresh juice, the customers are praised.
Republic of 25 years in Shaoxing city, there are 83 restaurants, capital of 9351 yuan, annual turnover of 27,729 yuan; Chinese and Western cuisine 20, capital of 7210 yuan, annual turnover of 3623 yuan; 29 rice cake store, capital of 5,175 yuan, annual turnover of 9,498 yuan; 27 fried dough bakery, capital of 2508 yuan, annual turnover of 7,000 yuan.
Anti-Japanese War period, the industry is depressed, the food industry business is slow, most of the restaurant closure or change the business. After the victory in the war of resistance against Japan, the catering industry slightly recovered.
Republic of China 35 years (1946) Chamber of Commerce registration, there were 37 restaurants, 25 cake store, vendors do not count.
In the early 1950s, the region has 772 restaurants, due to the masses of people's standard of living is not high, living frugally, still thrifty and extravagant, the catering industry business is slow, the turnover of more than 90,000 yuan, most of the store can only save money.
1956 Shaoxing City Catering Company was established, the counties also set up catering companies, and the private catering industry to implement socialist transformation. The city of Ronglu spring, concentric building, five flavors and, Lanxiang Hall, Phoenix Museum, Zhang Liuji, Zhang Shengji, Sheng Yuanxing 8 dishes restaurant for asset clearance, the price of shares, according to the state redemption policy to pay interest, the staff continue to engage in the implementation of public-private partnership. Shaoxing city dessert industry to implement public-private partnership with Shen Guijie, peace dumpling store, Wang Chengji (Wang Jianglou), Gao Deji 4; cake dough industry Ding Daxing Shengji, Ding Daxing mark, Baoxing, Wu Laiyun 4. Another 237 small stores were organized into 28 management groups on a cooperative basis, operating independently and on a self-financing basis; 433 vendors were formed into 48 cooperative groups.
In 1958, the climax of "communalization", the catering industry has changed a lot, the decentralized operation into a centralized operation, the withdrawal of outlets, personnel decentralization. Due to the compression of food supply targets, supply capacity is insufficient, in order to save food, the catering industry to implement substitutes, including doughnuts made of standard flour 75%, 25% of sweet potato flour mix; noodles made of standard flour 70%, 30% of sweet potato flour mix. early 60s, food production, into the "melon and vegetables instead of" the difficult period, the catering industry was in trouble. Catering business was once in trouble. Can only coarse grain, fine work, with the supply. In order to meet the needs of different levels, Shaoxing city to open Shaoxing wine home specializing in high-priced dishes.
In 1965, the economic situation improved, Shaoxing wine house canceled high-priced dishes, supply varieties gradually diversified, began to pay attention to the restoration of traditional business dishes. During the "Cultural Revolution", the traditional techniques and business characteristics of the catering industry were regarded as "feudalism, capitalism and cultivation" and canceled; adapting to the needs of consumers was said to be "serving the bourgeoisie minority"; the famous Shaoxing restaurant was said to be "serving the bourgeoisie minority"; the famous Shaoxing restaurant was said to be "serving the bourgeoisie minority". "
The famous Lanxiang Hall was renamed as the Hotel for Workers, Peasants and Soldiers, and Ronglu Chun was changed to Dongfanghong Hotel; the individual catering industry was regarded as the "tail of capitalism" and was cut off.
In 1972, the Shaoxing city food stores withdrawn and 31, 40.4% less than in 1965. Customers to eat advocate "do-it-yourself service", a single variety of meals, the quality of the decline in the famous dishes and points of broken file, cooking technical force is not enough. 1978, the region has 604 catering industry, 5179 employees. Among them, the Shaoxing city commercial system has 86 catering industry, business seat 5204, 1536 people, annual turnover of 7.262 million yuan, profit of 421,000 yuan.
Since 1978, the catering industry to implement the "adjustment, reform, rectification, improvement" policy, the development of collective, individual catering industry. In the catering industry to liberalize and activate the situation of fierce competition, the state-run catering industry, reforming the mode of operation, small accounting units, the implementation of business contract responsibility system, small state-owned enterprises to implement the transfer of business, or for the state-owned, collective management; or directly into collective ownership of enterprises; or leased to the operator of personal business. At the same time, the reform of wage forms, the implementation of floating wages and commission wages, prompting the rapid development of the catering industry.
In 1983, the city's catering industry 2721, 7245 employees. Shaoxing city commercial system, 125 of the catering industry, 7470 seats, 1741 people, annual turnover of 13.142 million yuan, 953,000 yuan profit, respectively, than in 1978, an increase of 45.3%, 43.5%, 13.3%, 80.9% and 126%. In order to adapt to the opening to the outside world, so that the historical and cultural city of Shaoxing to attract many domestic and foreign tourists, the new construction, reconstruction of the Chaoyang Hotel, Shen Yonghe Restaurant, Ronglu Spring Restaurant, Overseas Chinese Hotel, Lanxiang restaurant and a number of modern characteristics of the famous restaurants (restaurants), and efforts to restore traditional dishes, highlighting the traditional flavor, focus on the quality of dishes, improve service attitude. City Catering Service Company established a technical school to train young workers.
In 1990, the city's commercial system, there are special three chefs 1 person, 12 people, the first level, the second level of 29 people, the third level of 53 people; the third level of pastry chef 3 people; the third level of pastry chef 3 people. Is the end of the year, the city has 5,464 catering industry, 11,723 employees, annual turnover of 88.94 million yuan. Among them, there are 805 catering establishments in the urban area, 5,663 personnel (including 95 commercial system, 1218 people), registered capital of 15.46 million yuan (fixed capital of 9.93 million yuan, working capital of 5.53 million yuan), annual turnover of 25,956,000 yuan, profit of 1.517 million yuan.
Section II tavern teashop
Tavern
Shaoxing wine is famous, Shaoxing people drink is also famous. In the Southern Song Dynasty, Shaoxing had "a thousand wine shops in the city" (Lu You's poem).
Ming and Qing dynasties, the city and countryside, restaurants, restaurants, there is "everywhere not a restaurant" (Xu Wei poem) called.
Lu Xun's uncle, Zhou Zhongxiang, opened the Xianheng Hotel at the mouth of Duchangfang in the city around the 20th year of the Guangxu reign in the Qing Dynasty (1894). Its furnishings pattern, and other Shaoxing hotels are no different: the street set up a curved counter, on which is placed a green dragon sign, the book "Liu Ling parking", "Taibai legacy" and other words; the horizontal cabinets on the street, displaying "over wine embryo "
The store has built-in small tables and benches, and the equipment is simple, elegant but not vulgar.
Republican period, the city's more famous hotels are Shen Yonghe South, Zhang Qinghe, Fu Youji, etc., better equipment, built-in elegant seats, their employers are mostly middle and upper-class people. Alcoholic dishes to cold dishes, such as customers need to stir-fry, the owner of the store that sends people to buy on behalf of. "Over wine embryo" change throughout the year, spring more cold dishes, duck, bad chicken, dried fish, happy eggs, smoked goose, etc.; summer is jellyfish head, fresh broad beans, fresh Luo Han beans, eggs, white chicken, steamed meat, oil blanch peanuts, etc.; autumn has cinnamon chestnuts, Yangcheng Lake crabs, crabs with wire cages, set up on the counter by the customer to choose, now X Eat now, and a small dish of ginger and vinegar; winter has a white goose, tofu skin buns, beef, salted boiled peanuts and so on. Shaoxing wine should be warm to drink, the hotel is equipped with warm wine tube (commonly known as Cuan tube), the customer is seated, that is, for its warm wine on the delivery. Small hotels are mostly husband and wife store, all over the streets and alleys, over the wine embryo is mostly celery, pork, vegetarian chicken and fennel beans, spices, etc., and its customers are mostly small citizens, foil workers and other small craftsmen.
Republic of 25 years (1936) statistics, shaoxing city has shaoxing hotel 367 households, capital 194,156,000 yuan, annual turnover 482,523,000 yuan.
30 years, the fall of Shaoxing, due to Japanese and pseudo-military police extortion, a variety of amortization of a wide range of names, hotels have closed. After the victory in the war of resistance against Japan, restore some.
35 years, Shaoxing County Chamber of Commerce survey, there are 129 hotels.
1952, Shaoxing? ①Specialty Business Branch statistics there are 151 hotels and 84 vendors.
Socialist transformation of the private catering industry in 1956, Shen Yonghe Restaurant to public-private partnership.
At the climax of "communalization" in 1958, all the hotels and vendors were organized into 14 decentralized, profit-and-loss cooperative stores according to the regions (Fushan, Houttuynia cordata, Beihai and Tashan). "In 1978, there was only one pure hotel in the city, "East Street Zero Hotel".
In 1981, on the eve of the 100th anniversary of the birth of Mr. Lu Xun, closed for many years, Xianheng Hotel reopened for business, three pink walls of the brick building store, stone paving the slate floor, a faction of the ancient flavor. Store furnishings are still the same pattern: curved counters, the size of the Cuan tube, small tables, white bamboo chopsticks, blue-rimmed soup bowls and so on. The store supplies Yuanhong, Jiayi, Shanshu, Xiangxue Shaojiu of various grades, customers all day long, receiving an average of more than 100,000 Chinese and foreign tourists each year.
1988, the new restaurant, kiosk 500 square meters, adding a number of eight immortal table and dominoes stools and other ancillary facilities, while in Beijing, Tianjin, Hangzhou, Ningbo, Guangzhou and other places to open Xianheng Hotel (branch). People come to Xianheng Hotel to drink a glass of Shaoxing wine, taste a dish of fennel beans, you can taste the Shaoxing style of Lu Xun's writing.
The tea store?
The tea store, also known as the teahouse, is a traditional food industry that sells boiled water and bowls of tea.
Republican period, shaoxing city to flower lane cloth industry hall in the most famous tea room, courtyard wide, open windows, surrounded by corridors, dozens of teahouse, comfortable chairs and couches, tea per pot of small foreign angle, for the rich children, merchants and other upper-class people about friends gathering place. Every ten days every three eight days in the afternoon, there are traditional Shaoxing opera "Pinghu tune" playing and singing. The first floor of the city's County West Bridge, Tianxiangge, Dajiang Bridge foot of the Yue Ming Tea Room, mainly bowl of tea, patrons are mostly old tea customers, each person has a fixed seat, rain or shine, every day must be, often talk about national affairs, business negotiations, and sometimes also game of chess for fun, chess, a game of chess is not the end of the store to be closed when the game is erased for the time being, and continue to play the game on the next day. Small tea store, everywhere, simple facilities, tea cheaper, 3 coins (board) a bowl, can sit for half a day, for the small citizens, foil workers, small handicraftsmen pastime place. All walks of life have disputes, invited to the tea store to resolve disputes, so-called "eating tea". Shopkeepers employing workers or dismissal of workers, the annual Dragon Boat Festival, Mid-Autumn Festival, Spring Festival in the tea store to eat a bowl of tea to settle the matter.
Republic of China in 25 years (1936) Shaoxing city has a teahouse, tea room, tea store 206 households, capital 7305 yuan, annual turnover of 28,330 yuan. Japanese invasion of China, the tea store closed more. 35 years, the teahouse industry association survey, there are 164 tea store.?
In the early 1950s, Shaoxing City, tea rooms, tea stalls are still more common, the way of business is also as in the past. There are also a few teahouses such as the new market, Beihai Bridge, Dashanqiao, etc. become tin foil and other trading market. 1958, "communalization" climax, eligible tea stores, respectively, organized into Xinhua Garden, Changleyuan, Shanglin Garden, Mei Xiangge, Beihai Tea Room, East Street Tea Room, Dachang Tea Room, Xiaoshan Street Tea Room 8 collectively owned cooperative stores. .
"Cultural Revolution" began, the tea store is considered to be a place to spread political rumors, all banned, tea store staff all change jobs.
The end of the 70s, the tea store re-emerged, but the equipment is simple, general hygiene, development is not much, customers are mostly retired workers.
In 1989, there were 8 tea stores in the city, and another 5 water stores.
The third section of the dishes?
Popular in the Shaoxing area, most of the folk dishes, with ordinary materials, practices, unique flavor. The raw materials used, mostly local products, but also a small number of specialties.
Republic of China in 5 years (1916), Chongzhai Jushi according to Shaoxing folk diet, organized and written into the "Yuexiang in the feed record", the whole book the traditional diet is divided into rice, preserved wax, rice, 4 categories of 252 varieties of brewing, and cooking methods one by one for the introduction. Cooking methods, according to the "Shaoxing folk traditional recipes", there are drying, impregnation, crispy, mold, sauce, pickling and so on 32 kinds of; dishes flavors such as moldy dried vegetables, dried vegetables stewed meat, moldy amaranth stalks, mold, etc., eating delicious, aftertaste.
Cooking?
Warming up The cooking method in which vegetables and rice are burned together in a pot is commonly known as "warming up rice". It is common to warm radish with rice, taro with rice, etc.
These are the most common cooking methods.
dry with drying The rice pot put bamboo rice frame, put the dish in the rice frame, plus ingredients, the use of steam to cook the dish to cook the method, commonly known as "drying". Common drying dishes are stinky tofu, bean curd, simmered tofu, drying tofu, duck (egg) and so on.
Steaming the dish in a steamer or other steamer, with other condiments to be steamed a cooking method, also known as "steaming". Commonly, there are steamed Mandarin fish, steamed river eel, steamed wenwu fish (fresh fish and replica bags from china), steamed salted pork with melon, steamed ham with vegetables, lazy cake, steamed yu ren ding with red cabbage, steamed pork with lotus leaf, etc.
Steaming is a method of cooking in which a dish is placed in a steamer or other steamer and cooked with other condiments, also called "steaming".
Stirring Stirring food with sauce for steaming, common ones are sauce stirring cockle oil, sauce stirring snail meat, etc.?
焻 With boiling water or in the boiling water for a few moments, commonly known as "焻焻" . Common dishes include yellow clams, razor clams, bean sprouts and leeks.
Mixed with the main ingredients and condiments cold eaten. The common sweet and sour mixed lotus root, toon sprouts mixed with tofu, sesame sauce mixed with dried spices, dried spices mixed with marjoram, sesame oil mixed with jellyfish, etc.?
Stained with salt (or sugar) rubbed and stained vegetables. Commonly found are dipped radish, dipped cucumber, dipped cabbage, etc.
Drunkenness is the most common way to eat vegetables.
Drunk with Shaoxing wine and soy sauce dipping fresh aquatic products, commonly known as "drunk". Drunken shrimp, drunken crab, drunken clam, drunken cashew flower, etc.
Drunken food is made with old Shaoxing wine and soy sauce, commonly called "drunken".
Dipping Food is roasted, steamed and then dipped in soy sauce, rice vinegar, sesame oil or pepper salt. It is often dipped in white cuts of meat, white chopped chicken and so on.
Buckle chicken, goose, pork cut blocks buckle in a bowl with white replica bags, cauliflower, etc., on the steamer dry with fire, reverse buckle in the dish bowl or dish, commonly known as "buckle". Commonly have buckle chicken (or replica bags buy replica bags online buckle chicken), buckle meat, etc....
Embedded Pork into minced meat, embedded with other condiments meat or soy products, melons, cooked and eaten. Commonly, there are Dongpo rot, eight treasure duck, crucian carp embedded cake meat, hide melon, etc.
This is the first time in the history of the world that the Chinese people have been in a hurry.
Steaming food in the pot by stirring and roasting with seasoning, that is, add the lid of the pot simmering until cooked cooking method, commonly known as "stew". Commonly, there are stewed bamboo shoots, onions stewed crucian carp, dried vegetables adjacent to the pork.
Stewing food with water and then cooked over a long period of time by the fire a cooking method, commonly known as "stew". Commonly, there are bamboo shoots stewed tofu, potherb mustard stewed ice tofu, stewed chicken, stewed turtle, gold and silver hooves (ham foot claw and fresh pig's hooves and claws stewed together), ham stewed duck, etc.
Cooking is a method of cooking in which water is added to the food and then cooked over a long period of time.
Cooking There is a saying that "red-hot and white-hot". The red roasted with soy sauce, white boiled with salt as the salty ingredients. Commonly, there are eight treasures, salted bamboo shoots, salted boiled Cigu, salted boiled peanuts, cinnamon skin fennel beans, five spice chicken gizzard beans, rotten skin boiled taro, vegetable meat skin, salted shrimp, salted vegetables boiled carp, meat bones boiled soy beans, five spice tea eggs, etc.
Burning, the most common is to cook the food with salt, and the most important thing is to cook the food with salt.
Burning Shao custom to soy sauce cooking without moving the frying pan dishes for "burning", and in the "burning" before the word "red", to distinguish from the "...
Burning". Boiled". There are often braised vegetarian chicken, Shao Shi Jing, braised pork, braised lion's head, braised pork with red mold and tofu, braised snails with sauce, braised tofu with fish, and so on. Fish roasted tofu, etc.?
Fried for one of the main traditional cooking methods in Shaoxing, the common fried vegetables are radish fried sheets, stinky pickles fried bean board, oil fried lentil, Yutang fried, yellow sprouts and leeks scrambled eggs, leeks fried shrimp, asparagus fried? fish, fried chicken pieces with chestnuts, fried pickles with horned suede meat, etc.?
Frying a cooking method with the right amount of cooking oil to stir-fry food, commonly known as "frying". Common spinach fried tofu, eggs, fried fish and so on.
Pastry by oil? Common crispy dishes are crispy fish, crispy duck, etc.
These are the most popular dishes in the world.
Halogen to cook the spices into a thick juice, or meat, poultry and other food cooked in the soup, commonly known as "halogen". Commonly brined dried tofu, brined duck, etc..
These are the most common foods in the world.
The cooking method of stir-frying vegetables and then thickening them with starch is customarily called "stir-frying with vinegar" because more rice vinegar is added to this method. Commonly, there are vinegar fried wild rice, head belly vinegar fish.
Burst Between "fry" and "fry" a cooking method, production, the amount of oil is less than fried, 炠, but slightly more than fried, baked. Common oil popping shrimp, popping eel, popping chili and so on.
炠 There are oil and water in the water in the water. The oil is fried, the food will be fried in boiling oil; water is fresh food into the boiling water to cook. Commonly, there are oil, stinky dried tofu, spring rolls, shrimp balls, oil, shredded radish cake, oil, shrimp cake, oil, orchid beans, snail, lake crabs and so on.
Freezing In winter, the chicken, duck, fish and meat after cooking and marinade together with the frozen, no longer heated when eating. Commonly replica bags buy online frozen meat, tie meat, frozen sausage, etc..?
Mold Vegetarian food soaked or boiled, packed into containers, sealed so that the natural fermentation, commonly known as "mold", raw mold, cooked mold, light mold, salty mold. Commonly moldy amaranth stalks, moldy beetroot, moldy bamboo shoots, moldy beans, moldy gluten, moldy sheets, etc.?
Baptized with special brine soaked cooked food, has a unique flavor. Commonly moldy amaranth stalks brine dip dried tofu, brine dip hairy bamboo shoots, shrimp oil brine dip chicken (commonly known as shrimp oil chicken) and so on.
Pickle Food rubbed with salt, or soaked in brine, or salt stamped with stone pressure, so that the brine permeates the food, easy to preserve a method, commonly known as "pickle". Commonly pickled vegetables, pickled ducks (eggs), cured meat, etc....
Sun drying food to facilitate a long storage of a processing method. Dried vegetables, bamboo shoots, dried shrimp, dried fish, etc. are common. Wax winter poultry and meat food with pepper, salt curing, hanging in a ventilated place, air-dried, steamed dry and eaten. The most common are preserved goose, preserved duck, preserved pig's head and so on.?
Sauce Food soaked in sauce or soy sauce, or can be eaten raw, or after sun-drying, steaming and cooking. Commonly, there are cucumbers in sauce, duck in sauce, meat in sauce, etc.?
Burying food in wine lees and sealing it with a lid makes it easier to store and absorb the aroma of wine. Commonly, there are bad chicken, bad dried fish, etc.
The food is buried in the lees of wine and sealed with a lid.
Famous dishes?
Head belly vinegar fish for the Shaoxing century-old store "Lanxiang Hall" of the traditional flavor dishes. In the beginning, the owner of the store in the back of the river port to put a wooden boat, specializing in two or three kilograms of live fish, for freshly roasted now eat. Head and belly vinegar fish selection of fish head and crotch as the main ingredient, with sweet noodle sauce, rice vinegar cooking, quite popular with customers. Peers compete to imitate, passed down from generation to generation, become a household name in Shaoxing flavor dishes. This dish is bright red color, head belly meat alive, soup thick and smooth, taste fresh and slightly sweet and sour. Chinese recipes" (China Finance and Economy Publishing House, 1988 edition, the same below) is contained.
The clear soup fish round with tender, sticky, absorbent, flexible enough chub for the material. The production requires "scraping" delicate meat, "row" chop thoroughly, "couch" soft and rigid, "comb" velvet sufficiently The fish is well blended and rounded without a tail. The right proportion of minced fish and salt water is the key to the success of this dish. "Fish Balls in Clear Soup" is famous for its clear soup, fresh flavor, smoothness and whiteness. Chinese recipes.
Fish burned tofu Fish and tofu are tender things, the two burned, so that the fresh fish flavor into the tofu, eating more fresh and light.
Shrimp with lees Wine lees is a by-product of wine, the flavor of mellow, exotic aroma, with wine lees flavored food, a long history, unique flavor. Dregs slippery shrimp selection of fresh river shrimp, cooking into the dregs, soft slippery dishes, shrimp white, tender, dregs enticing appetite. Chinese recipes are contained.
Shao shrimp ball has a history of more than 100 years. Initially known as "shrimp eggs", for the Shaoxing City, one of the watchdog dishes in the hotel Yatang. After the chef improved, renamed "Shao shrimp ball". The key to the production of this dish is to master the fire, egg batter after deep-frying to form a thin as the Demoiselle silk of the egg, wrapped around the shrimp, golden and oily color, texture loose and crispy, with scallion white segments, sweet noodle sauce together with dipping, taste good. Chinese Recipes is available.
Stewed Yue Chicken Stewed with the famous Yue Chicken. During the Spring and Autumn Period, the former capital of the state of Yue was built on the east side of Wolong Mountain (present-day Fushan). According to legend, in the palace of the king of Yue, there were a number of flower chickens for the emperor and his concubines to enjoy. Later on, it was exported to the folk, carefully raised by the local people, pure breed breeding, and became an excellent edible chicken species. Folk use it to stew and eat. Its meat is tender, chicken bone crunchy, soup clear flavor, become the traditional flavor of Shaoxing dishes. The Chinese recipe is contained.
Shao-style small buckle is Shaoxing century-old restaurant Lanxiang Hall watchdog dish. It is made of five-flower pork, cooked by boiling, deep-frying, steaming and other procedures. Its color is red, the meat is crispy but not rotten, oil but not greasy. Common saying: "cake is winter rice, buckle meat to eat a skin", the former refers to Shaoxing big meat cake, the latter refers to the Shao-style small buckle, meaning that the skin of the buckle meat by deep-frying, especially tasty. Chinese recipes are contained.
Steamed Gui fish Gui fish is also known as Mandarin fish. Few thorns, tender and fat meat, for the precious freshwater fish species produced by Lake Jianhu, to the best produced in March and September. The water of Lake Jianhu is rich in minerals, which provides the conditions for the growth of gui fish. This dish is selected from the new fishing guppy steamed, seasoned with the famous Shaoxing wine, light color and elegant and pleasant, taste like crab meat, after eating a sense of freshness. It is also known as "Chinese Recipes".
Jianhu fish flavor Jianhu Lake, the lake is clear, blue waves. The lake is rich in aquatic plants, providing good conditions for fish growth, especially grass carp, luxuriant growth, body fat. Shaoxing famous chefs use Jianhu Lake grass carp, created a shape like flowers, salty, sour, sweet and spicy, fluffy and tasty, fragrant fish flavor dishes. The Chinese cuisine is contained.
Dried vegetables stewed meat dried vegetables is one of Shaoxing's traditional souvenirs, urban and rural residents of nine out of ten homemade dried vegetables. Dried vegetables are fragrant and tender, not bad for a long time. Burned with pork "dry vegetables stewed meat" to aromatic flavor to win. Its dishes meat color jujube red, oily and not greasy; dried vegetables salty and sweet, quite a Shaoxing garden flavor. Chinese recipes are contained.
Fried stinky tofu pressure plate tofu by moldy amaranth stalks brine soaked into stinky tofu, deep-fried yellow color, crispy outside and soft inside, there is a special flavor. All travelers to Shao, no one will not taste for fast.
Molded amaranth stalks amaranth stalks to branches, leaves and knots, chopped into small segments, after light mold or salty mold, steamed and poured with sesame oil can be eaten, the taste of its fresh and delicious, unique flavor. And because of the fermentation, it helps digestion. This is since the Spring and Autumn and Warring States handed down to the present Shaoxing folk traditional dishes.