Shaoxing food varieties are divided into pickles, stinking vegetables, moldy vegetables three series, and listen to me.
Shaoxing people seem to have a unique love for the word "mold", moldy dried vegetables, moldy thousand sheets, moldy beans, moldy tofu, etc., moldy dried vegetables are authentic Shaoxing traditional dishes, Zhejiang moldy dried vegetables in Shaoxing is the most authentic. 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 bread, appetizing, can really make people eat more than half a bowl of rice.
Pickles pickles, Shaoxing like to pickle the way to make 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, and chewing carefully, the flavor is unique.
Stinking vegetables have stinky winter melon, glycosides, dried stinky tofu, etc., to the door of the Xianheng Hotel, the nose is the nose of the stench, that 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. In Shaoxing, the streets and alleys are often filled with the stench of fried stinky tofu, and so many people willingly stand on the street and eat fried stinky tofu with the stench of the stench.
Shaoxing wine is a low-grade wine made from pure grain, moderate sugar and acid, rich in nutrients, moderate drinking can play the blood, promote metabolism, both refreshing, appetizing, eliminating 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 vessel 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 up the stomach and activates the blood, which makes people intoxicated.
Good with wine: drinking, with different dishes, you can appreciate the unique flavor of yellow wine, Shaoxing wine, for example: dry type of red wine, with vegetables, jellyfish skin and other cold dishes; semi-dry type of rice wine, with meat, hairy crabs; semi-sweet type of wine, with chickens and ducks;
Tai Diao wine is the Shaoxing Xian Heng Hotel registered patented yellow wine, by more than eight years of ageing storage, according to the best method of blending, the quality of the wine, the wine is very good, but not too bad. Blended according to the best method, the wine is simple, rich in aroma and aftertaste. 190~288RMB for 5kg altar Tai Diao.
We went to the Xianheng Hotel FB this time, because my company leaders to inspect, customers to receive the wind, we still insisted on the local dishes, ordered mold dried vegetables buckle meat, molded thousand sheets, molded wool beans, molded tofu, drunken chicken cans, smelly 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 here is also very authentic, adding the ham), we ate a lot of fun and enjoyable. Everyone ate happily and had a good meal. I've learned about some of the best of Shaoxing's food culture.
The yellow wine is not high (11 to 15 degrees), but it has a strong aftertaste, so don't drink too much and get drunk.
Shaoxing food stores, pubs, teashops, snack bars, 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.
The first section of the restaurant Snack Shop
Shaoxing cooking, a long history. The Records of the Grand Historian - cargo colonies biography of the "Chu Yue of the land ...... rice rice soup fish" record. Shaoxing people in the Southern Song Dynasty, Tong Yue recommended the secret book of kitchen meals, "Tuning Ding set", influence to this day.
Qing 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 quite 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 gather for dinner and dinner.
The Republic of 14 years (1925) Ronglu Chun Dim Sum Shop opened in Xuan Tingkou, its "small cage soup dumplings", thin skin, rich filling, fresh juice, the customers are praised.
In the 25th year of the Republic of China, Shaoxing City, there are 83 restaurants, capital of 9351 yuan, annual turnover of 27,729 yuan; Chinese and Western cuisine 20 restaurants, capital of 7,210 yuan, annual turnover of 3,623 yuan; 29 rice cake store, capital of 5,175 yuan, an annual turnover of 9,498 yuan; 27 fried dough bar and baked cake store, capital of 2,508 yuan, annual turnover of 7,000 yuan.
During the Sino-Japanese War, all industries were depressed, the food industry business was slow, most of the restaurants closed or changed their business. After the victory of the war of resistance against Japan, the catering industry slightly recovered.
In the 35th year of the Republic of China (1946), registered by the Chamber of Commerce, there were 37 restaurants, 25 pastry stores, and vendors.
In the early 1950s, there were 772 restaurants in the region, due to the low standard of living of the masses, 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 will be organized into 28 management groups according to the cooperative way, independently operated, self-financing; 433 vendors will be formed into 48 cooperative groups.
1958 "communalization" climax, 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, the supply capacity is insufficient, in order to save food, the catering industry to implement substitutes, of which 75% of the standard flour fritters, sweet potato flour 25% mixed; noodles with 70% of the standard flour, 30% of sweet potato flour mixed.60 years, food production has decreased, into the "melon and vegetables instead of" the difficult period, the catering industry once 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 food.
In 1965, the economic situation improved, the Shaoxing restaurant 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 skills and business characteristics of the catering industry, was regarded as "feudal, capital, cultivation" and canceled; to adapt to the needs of consumers, was said to be "for the bourgeoisie minority services "; renowned Lanxiang Hall renamed the Workers, Peasants and Soldiers Hotel, Ronglu Chun changed to the Oriental Red Hotel; individual catering industry is regarded as "capitalist tail" and cut off.
In 1972, the Shaoxing city food stores withdrawn and merged into 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 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 the business contract responsibility system, the implementation of small state-owned enterprises to operate, or for the state-owned, collectively operated; or directly to the collective ownership of the enterprise; or leased to the operator's 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 has 2721 catering industry, 7245 employees. The Shaoxing city commercial system catering industry 125, 7470 seats, 1741 people, annual turnover of 13,142,000 yuan, profit 953,000 yuan, 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 tourists at home and abroad, the new construction, reconstruction of the Chaoyang Hotel, Shen Yonghe Restaurant, Ronglu Spring Restaurant, Overseas Chinese Restaurant, Lanxiang restaurant and a number of modern features of the famous restaurants (restaurants), and efforts to restore traditional dishes, highlighting the traditional flavor, focus on quality of dishes, improve the attitude of service. City Catering Services Company to establish a technical school to train young workers.
In 1990, the city's commercial system has a special three chefs, 12 people, the first level, the second 29 people, 53 people in the third level; three pastry chef; three 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 million yuan, profit of 1.517 million yuan.
Section 2: Taverns and Teahouses
Taverns
Shaoxing wine is famous, and Shaoxing people are also famous for drinking. In the Southern Song Dynasty, Shaoxing had "a thousand wine shops in the city" (Lu You's poem).
During the Ming and Qing Dynasties, there were many restaurants in the city and the countryside, and they were called "everywhere is a restaurant" (Xu Wei's poem).
Around 1894, Lu Xun's uncle, Zhou Zhongxiang, opened the Xianheng Hotel at the mouth of Duchangfang in the city. Its furnishings pattern, and other Shaoxing hotel is no different: the street set up a curved counter, the upper set of green dragon sign, the book "Liu Ling parking", "Taibai legacy" and other words; the horizontal cabinets on the street, display "over wine embryo
During the Republican period, the city's more famous hotels are Shen Yonghe South, Zhang Qinghe, Fu Youji, etc., better equipped, built-in elegant seats, and 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.
In the 25th year of the Republic of China (1936) statistics, Shaoxing city has 367 Shaoxing hotel, capital 194,156,000 yuan, annual turnover of 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 variety 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? ① monopoly business branch statistics there are 151 hotels, 84 vendors.
1956 socialist transformation of the private catering industry, 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). During the "Cultural Revolution" period, the hotel business was slow and difficult to maintain, and had to operate the dishes and snacks, to the comprehensive development of the business. 1978, the city pure hotel there is only one "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 stone 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 various grades of Shaoxing wine, customers all day long, receiving an average of Chinese and foreign tourists more than 100,000 times a year.
In 1988, the new restaurant, kiosk 500 square meters, adding a number of eight immortal table and dominoes stools and other ancillary facilities, and at the same time in Beijing, Tianjin, Hangzhou, Ningbo, Guangzhou and other places to open Xian Heng 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.
Tea store?
The tea store, also known as teahouse, is a traditional food industry, selling boiled water and bowls of tea.
During the Republican period, Shaoxing city to flower lane cloth industry will be the most famous tea room, the courtyard is vast, open and clear windows, surrounded by corridors, dozens of teahouses, chairs and sofas comfortable, tea per pot of small foreign angle, for the rich children, merchants and other upper-class people to meet with friends 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 hired workers or dismissed workers, the annual Dragon Boat Festival, Mid-Autumn Festival, Spring Festival in the tea store to eat a bowl of tea to set the scene.
25 years of the Republic of China (1936) Shaoxing city has a teahouse, teahouse, 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 Tea House 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 a 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, the tea store staff all change jobs.
At the end of the 70s, the tea store re-emerged, but the equipment was simple, sanitary conditions were general, the development was not much, and the customers were mostly retired workers.
In 1989, there are 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.
The Republic of 5 years (1916), Chong Zhai Jushi according to the Shaoxing folk diet, organized and written into the "Yuexiang Feeder Records", the book is divided into the traditional diet of rice, preserved, rice, 4 categories of 252 varieties of brewing, and cooking methods are introduced one by one. Cooking methods, according to "Shaoxing folk traditional recipes", there are drying, staining, crispy, mold, sauce, pickling, such as 32 kinds of; dishes flavors such as moldy dried vegetables, dried vegetables stewed meat, moldy amaranth stalks, mold, etc., delicious, aftertastes.
Cooking?
Warming vegetables and rice together in a pot to burn the cooking method, commonly known as "rice warming". It is common to warm up radish with rice, taro with rice, etc.
Cooking
These are the most common cooking methods.
dry with fire The rice pot put bamboo rice frame, put the dish in the rice frame, plus the ingredients, the use of steam to cook the dish to cook the method, commonly known as "dry with fire". 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 ingredients in meat or soy products, melons, cooked and eaten. Commonly, there are Dongpo rot, eight treasure duck, crucian carp embedded cake meat, hide melon, etc.
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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 "... 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.
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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..
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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 boiling 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 brine penetration in 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 not only absorbs the aroma of wine, but also facilitates storage. Commonly, there are bad chicken, bad dried fish, etc.
The food is buried in the lees of wine.
Famous dishes?
The head belly vinegar fish for 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 as 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 and eggs", for the Shaoxing City, one of the hotel's watchdog dishes. 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 concubines to enjoy. Later on, the chicken was exported to the people, and after careful breeding by the local people, it has become 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.