Many people understand Shaoxing through Mr. Lu Xun’s articles: Wu Peng Boat, Felt Hat, Social Opera, Kong Yiji, Fennel Bean, etc. Although many things have disappeared now, many essences of food culture still exist.

The varieties of Shaoxing cuisine are divided into three series: pickled vegetables, pickled vegetables and moldy vegetables. Let me tell you.

Shaoxing people seem to have a special liking for the word "mold", such as moldy dried vegetables, moldy Qianzhang, moldy beans, moldy tofu, etc. Molded dried vegetables are authentic Shaoxing traditional dishes, and Zhejiang's moldy dried vegetables are the most authentic in Shaoxing. . It is made by soaking moldy dried vegetables in water, draining the water, dry-stewing and fermenting. When it's time to eat, put the dried vegetables in a bowl, put a few slices of Jinhua ham or pork belly on top, a few slices of bamboo shoots, add a few drops of daughter's red (yellow wine), and steam them thoroughly. Picking up a pair of chopsticks, you can feel the aroma of the meat and the sweet and refreshing taste of the bamboo shoots seeping into the dried vegetables. It is fragrant and delicious, fat but not greasy, and is a delicious dish to go with rice. The musty must be eaten while hot, with rice or steamed buns, it will tempt the appetite and really make people eat half a bowl of rice more.

Shaoxing likes to make pickles using the pickling method. Fish, meat, chicken, duck, and various offal are either pickled or pickled, and then exposed in the sun and wind outdoors until the water is dried. Every time during the twelfth lunar month, in the streets and alleys, in front of every house, and on the porch of every house, pickled products are hung on poles to dry, adding a New Year atmosphere to the water town. The dried fish in soy sauce, after being steamed out of the pot, is full of aroma and has a wonderful taste. The meat of soy-dried fish is not as hard as that of soy-cooked chicken or duck, so it is easy to get stuck in the teeth. After heating, it becomes softer and more delicious. It has a unique taste when chewed carefully.

Stinky vegetables include stinky winter melon, pickled vegetable stalks, dried stinky tofu, etc. When you arrive at the entrance of Xianheng Hotel, you will be greeted by a pungent odor, which is the smell of fried stinky tofu. Stinky tofu is very unpleasant to the nose, but as long as you have the guts to eat the first piece, you will feel it is crispy on the outside and fluffy on the inside, and the smell is charming. The appearance of stinky tofu is even more tempting after being smeared with spicy and sweet sauce. From then on, you will have an inseparable relationship with it. It’s fate. The pungent smell of fried stinky tofu often comes from deep in the streets and alleys of Shaoxing. So many people are willing to stand on the street and eat fried stinky tofu despite the pungent smell.

Shaoxing wine is a low-alcohol wine made from pure grains. It has moderate sugar and acidity and rich nutrition. Drinking it in moderation can promote body fluids, activate blood circulation, promote metabolism, and has the effects of refreshing, appetizing, and eliminating fatigue. How to drink rice wine: The way to drink Shaoxing wine is quite particular. In the summer season, add some ice cubes to the glass, pour a small amount of rice wine, and finally add water to dilute it and drink it. Some people can also put a slice of lemon into the cup to make it a cold drink. To drink warm in winter, put the wine container in hot water or heat it over a fire. The distinctive features of warm drinks are the rich aroma and soft taste of the wine. However, the heating time should not be too long, otherwise the alcohol will evaporate and become tasteless. When heated, the wine will have a rich color and overflowing aroma. After drinking, it will warm the stomach and activate blood circulation, making people feel happy.

Good pairing with wine: When drinking, you can enjoy the unique flavor of rice wine by pairing it with different dishes. Take Shaoxing wine as an example: Dry Yuanhong wine should be paired with cold dishes such as vegetables and jellyfish skins. ; The semi-dry rice wine should be paired with meat and hairy crabs; the semi-sweet wine that is good at wine should be paired with chickens and ducks;

Taidiao wine is a rice wine registered and patented by Shaoxing Xianheng Hotel. It has been used for eight years. Aged and stored for more than 10 years, blended according to the best method, the wine has a pure quality, rich aroma and endless aftertaste. A 5kg jar of Tai Diao costs 190 to 288 yuan.

We went to Xianheng Hotel FB this time because the leaders of our company came to inspect and the customers came to us. We still insisted on local dishes and ordered moldy dried vegetables and pork belly, moldy qianzhang, moldy beans, moldy tofu, and drunkenness. Canned chicken, steamed stinky tofu, steamed fish, fried stinky dried tofu, boiled river shrimp, ham and corn soup, etc., 1 pound of eight-year-old Tai Diao, pickled rice (the pickled rice here is also very authentic, with ham added), everyone eats it Have fun, drink and eat well. Learned about some of the essence of Shaoxing food culture.

The alcohol content of rice wine is not high (11~15 degrees), but it has great stamina. Don’t be greedy and get drunk until you lose consciousness.

The restaurants, taverns, tea shops and snack bars in Shaoxing are characterized by their large number, scattered and small scale. In 1949, Shaoxing City, with a population of only 100,000, had 844 restaurants of various types; Shaoxing County, with a population of over one million, had 2,406 restaurants of various types. Shaoxing's brewing and tea-making industries are developed, with large output and excellent quality. Folks have the traditional habit of drinking alcohol and tea, and there are many taverns and tea shops. Restaurants are mostly located in urban and rural market towns or traffic arteries.

The cooking of dishes that are most related to restaurants has many varieties and unique cooking methods. The traditional ones include 32 techniques: stewing, blanching, drunkenness, stewing, molding, pickling, etc. There are many kinds of techniques, each leading the way. In 1990, there were 6,152 catering companies in the city with 13,950 employees.

Section 1 Restaurant Snack Bar

Shaoxing cooking has a long history. "Historical Records: Biography of Huozhi" records that "the land of Chu and Yue... rice, soup and fish". Tong Yuejian, a native of Shaoxing in the Southern Song Dynasty, wrote the secret cookbook "Tiao Ding Ji", which has influenced people to this day.

During the Tongzhi period of the Qing Dynasty (1862-1874), the Orchid Fragrance House (from a stall to a shop) in Shaoxing City opened at the foot of Dajiang Bridge. It was a shophouse with an area of ??nearly 200 square meters and 22 dining tables. The owner, whose surname is Zhao, mainly sells Menban rice. The dishes are moderately fresh and salty and the price is cheap. At noon alone, there are more than a dozen groups of diners taking turns. It takes more than 2 stone (150 kilograms) of rice to cook, and it receives about 2,000 customers. The shop specializes in unique cooking options such as fish with vinegared cabbage and tripe, Shao-style small buckles, and single curd, which have become famous Shaoxing dishes and are still passed down to this day.

During the Guangxu Period (1875-1908), the Wangjianglou Steamed Bun Shop was opened at the entrance of Xinhe Lane in the urban area. The "Throat Mouth Steamed Buns" made by it are thin-skinned, smooth, tough, fragrant, and delicious. , business is quite good. During the Republic of China, some of the more famous restaurants in the city were Shuxuantingkou Yiyixin, Xinglin Tower, Xinhelong Zhiweiguan, Tongchun Tower, Shangdalu Duoyuan, Xiaojiangqiao Daqing Tower, Chang'anmenwai Juchang Tower, etc. One of the new stores is exquisitely decorated, clean and spacious, with sophisticated equipment. A full set of silver tableware is used for banquets. The cooking skills are exquisite and the flavor is unique. It is popular among the people. Many citizens gather here to hold banquets.

In the 14th year of the Republic of China (1925), Rong Luchun Dessert Shop opened in Xuantingkou. Its "Xiao Long Tang Dumplings" were praised by customers for their thin skin, juicy fillings and fresh juice.

In the 25th year of the Republic of China, there were 83 food restaurants in Shaoxing City, with a capital of 9,351 yuan, and an annual turnover of 27,729 yuan; 20 Chinese and Western restaurants, with a capital of 7,210 yuan, and an annual turnover of 3,623 yuan; 29 rice cake shops, with a capital of 5,175 yuan Yuan, with an annual turnover of 9,498 Yuan; there are 27 fried dough sticks and pancake shops, with a capital of 2,508 Yuan and an annual turnover of 7,000 Yuan.

During the Anti-Japanese War, all industries were depressed, the catering industry was slow, and most restaurants and restaurants closed or changed operations. After the victory of the Anti-Japanese War, the catering industry recovered slightly.

In the 35th year of the Republic of China (1946), the Chamber of Commerce was registered. There were 37 restaurants and 25 cake shops, excluding vendors.

In the early 1950s, there were 772 hotels in the region. Due to the low living standards of the people, who lived frugally and preferred frugality to luxury, business in the catering industry was slow, with a turnover of more than 90,000 yuan. Most restaurants could only operate at a guaranteed cost. .

In 1956, the Shaoxing Catering Industry Company was established, and various counties also established catering industry companies one after another, and implemented socialist transformation of the private catering industry. The urban district liquidated the assets and capital of eight restaurants, including Rong Luchun, Tongxinlou, Wuweihe, Lanxiang Restaurant, Phoenix Restaurant, Zhang Liuji, Zhang Shengji, and Sheng Yuanxing. They set prices and bought shares. They paid interest in accordance with the redemption policy stipulated by the state and personnel. Continue to practice and implement public-private partnership. There are four public-private joint ventures in the dim sum industry in Shaoxing City: Shen Guiji, Heping Dumpling Shop, Wang Chengji (Wangjiang Tower), and Gao Deji; there are four pastry companies in the pastry industry: Ding Daxing Shengji, Ding Daxing Shiji, Baoxing, and Wu Laiyun. In addition, 237 small shops were organized into 28 management groups in a cooperative manner, operating independently and taking responsibility for their own profits and losses; 433 vendors were organized into 48 cooperative groups.

During the climax of "communeization" in 1958, the catering industry underwent major changes, transforming decentralized operations into centralized operations, with branches being withdrawn and merged, and personnel being decentralized. Due to the compression of food supply indicators and insufficient supply capacity, in order to save food, the catering industry promotes substitutes. The fried dough sticks are made of a mixture of 75% standard flour and 25% sweet potato flour; the noodles are made of a mixture of 70% standard flour and 30% sweet potato flour. In the early 1960s, grain production decreased and the country entered a difficult period of "replacing vegetables with melons". The catering industry was once in trouble. We can only make coarse grains carefully and supply them in combination. In order to meet the needs of different levels, Shaoxing restaurants have been opened in Shaoxing urban areas to serve high-priced dishes.

In 1965, as the economic situation improved, Shaoxing restaurants eliminated high-priced rice dishes, gradually diversified their supply varieties, and began to focus on restoring traditional dishes.

During the "Cultural Revolution", the traditional skills and business characteristics of the catering industry were regarded as "feudal, capitalist and repair" and abolished; to adapt to the various needs of consumers, it was said to be "serving the bourgeois minority"; the famous The Lanxiang Pavilion was renamed the Workers, Peasants and Soldiers Hotel, and Rong Luchun was renamed Dongfanghong Hotel; the individual catering industry was regarded as the "tail of capitalism" and was cut off.

In 1972, the number of restaurants in Shaoxing was 31, a decrease of 40.4% compared with 1965. "Do-it-yourself service" is advocated for customers when eating. The food varieties are single, the quality has declined, famous dishes are out of stock, and the cooking skills are in short supply. In 1978, there were 604 catering businesses in the region with 5,179 employees. Among them, there are 86 restaurants in the commercial system of Shaoxing urban area, with 5,204 business seats and 1,536 employees. The annual turnover is 7.262 million yuan and the profit is 421,000 yuan.

Since 1978, the catering industry has implemented the policy of "adjustment, reform, rectification and improvement" to develop collective and individual catering industries. In the context of liberalization and invigoration of the catering industry and fierce competition, the state-owned catering industry has reformed its business methods, divided accounting units into smaller units, and implemented an operation contract responsibility system. Small state-owned enterprises have implemented transformation operations, either owned by the state or collectively operated; or directly transformed into Collectively owned enterprises; or leased to individual operators for operation. At the same time, the wage form was reformed and floating wages and commission wages were implemented to promote the rapid development of the catering industry.

In 1983, there were 2,721 catering businesses in the city with 7,245 employees. Among them, there are 125 commercial catering businesses in Shaoxing urban area, with 7,470 seats and 1,741 employees. The annual turnover is 13.142 million yuan and the profit is 953,000 yuan, an increase of 45.3%, 43.5%, 13.3%, 80.9% and 126% respectively compared with 1978. In order to adapt to the opening up to the outside world and enable the historical and cultural city of Shaoxing to attract many tourists at home and abroad, a number of famous modern restaurants (restaurants) such as Chaoyang Hotel, Shen Yonghe Restaurant, Rong Luchun Restaurant, Overseas Chinese Hotel, and Lanxiang Restaurant were newly built or renovated. ), and strive to restore traditional famous dishes, highlight traditional flavors, pay attention to the quality of dishes, and improve service attitudes. The Municipal Catering Service Company has established technical schools to train young employees.

In 1990, the city’s commercial system had 1 third-level chef, 12 first-level chefs, 29 second-level chefs, and 53 third-level chefs; 3 third-level pastry chefs; and 3 third-level pastry chefs. By the end of the year, there were 5,464 catering businesses in the city, with 11,723 employees and an annual turnover of 88.94 million yuan. Among them, there are 805 restaurants in the urban area with 5,663 employees (including 95 commercial establishments with 1,218 employees), a registered capital of 15.46 million yuan (fixed capital of 9.93 million yuan, working capital of 5.53 million yuan), an annual turnover of 25.956 million yuan, and a profit of 25.956 million yuan. 1.517 million yuan.

Section 2 Tavern Tea Shop

Tavern

Shaoxing wine is famous, and Shaoxing people are also famous for drinking. During the Southern Song Dynasty, Shaoxing had "thousands of wine shops in the city" (Lu You's poem).

During the Ming and Qing Dynasties, there were many restaurants and wine shops in urban and rural areas, and they were known as "restaurants everywhere" (Xu Wei's poem).

Around 1894, the 20th year of the reign of Emperor Guangxu of the Qing Dynasty, Zhou Zhongxiang, an uncle of the Lu Xun clan, opened the Xianheng Hotel in Changfangkou, the capital of the city. Its layout is no different from other Shaoxing hotels: there is a curved-foot counter facing the street, with a Qinglong sign on it, and the words "Liu Ling Parking", "Taibai Relics" and other words written on it; on the horizontal cabinet facing the street, "Guo Liquor Embryos" is displayed; the store has a built-in Small tables and long benches, the equipment is simple, elegant but not vulgar.

During the Republic of China, some of the more famous hotels in the city included Shen Yonghe Nanhao, Zhang Qinghe, Fu Youji, etc., with better equipment and private seating. Most of their employers were middle- and upper-class people. The dishes served with wine are mainly cold cuts. If the customer needs stir-fried dishes, the owner will send someone to buy them for him. The "wine embryo" changes throughout the year. In spring, there are more cold dishes, including duck in sauce, marinated chicken, dried fish, wedding eggs, smoked goose, etc.; in summer, jellyfish head, fresh broad beans, fresh monk beans, preserved eggs, white chopped chicken, and steamed pork with rice flour are served. , fried peanuts, etc.; in autumn, there are sweet-scented osmanthus chestnuts and Yangcheng Lake crabs. The crabs are packed in wire cages and placed on the counter for customers to choose and eat now, with a small dish of minced ginger and vinegar; in winter, there are white crabs. Chopped goose, tofu skin buns, beef, salted boiled peanuts, etc. Shaoxing wine should be drunk warm. Hotels are equipped with wine-warming tubes (commonly known as Cuan tubes). Warm wine is served to customers when they sit down. Most of the small hotels are mom-and-pop shops, dotted in the streets and alleys, and their dishes mostly sell celery, pork head meat, vegetarian chicken, fennel beans, dried fragrant spices, etc. Their customers are mostly small citizens, foil workers and other small craftsmen.

According to statistics from the 25th year of the Republic of China (1936), there were 367 Shaoxing hotels in Shaoxing urban area, with a capital of 194,156 yuan and an annual turnover of 482,523 yuan.

In 1930, Shaoxing fell. Due to extortion and extortion by the Japanese and puppet military police, there were various forms of apportionment, and hotels were closed one after another. After the victory of the Anti-Japanese War, some recovery occurred.

In 1935, when the Shaoxing County Chamber of Commerce surveyed, there were 129 hotels. ?

In 1952, Shaoxing City's ?① Monopoly Business Branch counted 151 hotels and 84 vendors.

In 1956, the socialist transformation of the private catering industry was carried out, and Shen Yonghe Restaurant was converted into a public-private partnership.

By the time of the climax of "communization" in 1958, all hotels and vendors were organized into 14 decentralized cooperative stores with negative profits and losses by region (Fushan, Jishan, Beihai, Tashan). . During the "Cultural Revolution", the hotel's business was slow and it was difficult to maintain, so it had to run food, rice and snacks and develop into a comprehensive operation. In 1978, there was only one "East Street Zero Hotel" remaining in the urban area.

In 1981, on the eve of the 100th anniversary of the birth of Mr. Lu Xun, the Xianheng Hotel, which had been closed for many years, reopened for business. It has three brick and wood storefronts with whitewashed walls and black tiles, and bluestone paved slate floors, giving it an antique feel. The furnishings in the store are still the same as before: curved counter, large and small teapots, small tables, white bamboo chopsticks, blue-rimmed soup bowls, etc. The store offers Yuanhong, Jiafan, Shanniang, and Xiangxue Shaoxing wines. It is packed with customers all day long and receives an average of more than 100,000 Chinese and foreign tourists every year.

In 1988, a new restaurant and canteen of 500 square meters were built, and a number of supporting facilities such as Eight Immortals tables and domino stools were added. At the same time, Xianheng Hotel (semicolon) was opened in Beijing, Tianjin, Hangzhou, Ningbo, Guangzhou and other places. . People come to Xianheng Hotel to drink a glass of Shaoxing wine and taste a plate of fennel beans, and they can taste the Shaoxing style described by Lu Xun.

Tea shop?

Tea shop, also known as teahouse, is a traditional catering industry that sells boiled water and bowls of tea.

During the Republic of China, the Shilu Teahouse in the Huaxiang Buye Guild Hall in Shaoxing was the most famous. It had a vast courtyard, open windows, verandahs, and dozens of teahouses. The chairs and couches were comfortable, and each pot of tea was worth the price. The corner of Xiaoyang is a place where wealthy children, businessmen and other upper-class people gather with friends. On the afternoon of every third day of the tenth day, on the eighth day of the tenth day, there will be playing and singing of Shaoxing's traditional folk art "Pinghu Diao". Yueming Teahouse on the first floor of the West Bridge in Chengnei County, Tianxiang Pavilion, and at the foot of Dajiang Bridge. It mainly serves bowls of tea. Most of its customers are old tea drinkers. Everyone has a fixed seat. They must come every day, rain or shine, and they often talk about state affairs. , discuss business, and sometimes play chess for fun. When the chess game is not over and the store is about to close, the chess game will be temporarily erased and the game will continue the next day. Small tea shops can be seen everywhere, with simple facilities and relatively cheap tea. A bowl of 3 copper coins (plate) can last for half a day. They are a place for leisure for small citizens, foil workers and small handicraftsmen. When colleagues in various industries have disputes, they are invited to the tea shop to resolve the dispute, which is called "eating and talking about tea". The shop owner hires or fires employees, and the decision is made over a bowl of tea in the tea shop every Dragon Boat Festival, Mid-Autumn Festival and Spring Festival.

In the 25th year of the Republic of China (1936), there were 206 tea houses, tea rooms and tea shops in Shaoxing urban area, with a capital of 7,305 yuan and an annual turnover of 28,330 yuan. During the Japanese invasion of China, many tea shops closed. In 2035, a survey by the Tea House Industry Association found that there were 164 tea shops. ?

In the early 1950s, teahouses and tea stalls were still common in Shaoxing City, and their business methods were the same as in the past. There are also a few teahouses such as New Market, Beihai Bridge, Dashan Bridge, etc. that have become tin foil and other trading markets. In 1958, at the height of "communization", qualified tea shops were organized into eight collectively owned cooperative shops: Xinhua Garden, Changleyuan Garden, Shanglin Garden, Meixiangge, Beihai Tea Room, East Street Tea Room, Dachang Tea Room, and Xiaoshan Street Tea Room. .

At the beginning of the "Cultural Revolution", tea shops were considered to be places for spreading political rumors and were banned, and all tea shop workers were transferred to other jobs.

In the late 1970s, tea shops reappeared. However, the equipment was simple, the sanitary conditions were average, there was not much development, and most of the customers were retired workers.

In 1989, there were 8 tea shops in the urban area and 5 water shops.

Section 3 Dishes?

Most of the folk dishes popular in Shaoxing area use common ingredients, exquisite methods and unique flavor. The raw materials used are mostly local products, with a small amount of specialty products.

In the 5th year of the Republic of China (1916), layman Chongzhai organized and compiled "Yuexiang Zhongzhonglu" based on Shaoxing's folk diet. The book divided traditional diet into four major categories: rice, pickled meat, rice, and brewing. Category 252 varieties, and the cooking methods are introduced one by one. According to the "Shaoxing Traditional Folk Recipes", there are 32 cooking methods for cooking dishes, including sautéing, pickling, crisping, molding, sauce, and pickling. The flavors of the dishes include moldy dried vegetables, dried vegetables braised pork, moldy amaranth stalks, moldy thousand pieces, etc. Delicious and endless aftertaste. ?

Cooking?

焐 The cooking method of cooking vegetables and rice together in a pot, commonly known as "rice stewing". Common ones include roasted radish with rice, roasted taro with rice, etc. ?

Zhuan: Put a bamboo rice rack in the rice pot, place vegetables on the rice rack, add ingredients, and use the steam from cooking to make the vegetables cooked. This method is commonly known as "Zhuan". Common glutinous rice dishes include stinky tofu, douban, braised tofu, Huaipi braised tofu, beaten duck (egg), etc.

Steaming is a cooking method in which vegetables are placed in a steamer or other steaming utensils and steamed with other seasonings. It is also called "steaming". Common ones include steamed mandarin fish, steamed river eel, steamed mandarin fish (fresh fish mixed with anchovies), steamed bacon with winter melon, steamed ham with mussels, lazy pancakes, steamed red cabbage with diced jade, steamed pork with lotus leaf powder, etc. ?

Stir food and sauce for steaming. Common examples include chicken scomb oil with sauce, snail meat with sauce, etc. ?

Shaking is brewed with boiling water or simmered in boiling water for a while, commonly known as "焻". Common roasted vegetables include roasted yellow clams, roasted razor clams, roasted bean sprouts, roasted leeks, etc. ?

Mix the main ingredients and condiments and eat it cold. Common ones include sweet and sour lotus root, toon sprouts mixed with tofu, sesame paste mixed with dried fragrant seeds, dried fragrant spices mixed with malantou, sesame oil mixed with jellyfish, etc. ?

Pickle vegetables that are eaten by rubbing them with salt (or sugar). Common ones include pickled radish, pickled cucumber, pickled cabbage, etc. ?

Drunk: Using Shaoxing old wine and soy sauce to soak fresh aquatic products, commonly known as "drunk". Common ones include: drunken shrimp, drunken crab, drunken clam, drunken kidney flower, etc. ?

After the food is cooked or steamed, it can be directly dipped in soy sauce, rice vinegar, sesame oil or pepper salt. Often dipped in white-cut meat, white-chopped chicken, etc. ?

Cutting chicken, goose, and pork into pieces and placing them in a bowl with white bream, day lily, etc., cooked in a steamer, and then placed on a vegetable bowl or plate, commonly known as "kou" ". Common dishes include buckled chicken (or white bream buckled chicken), buckled meat, etc. ?

Embedded: Chop the pork into minced meat and embed it with other condiments into meat or soy products or melons to cook and eat. Common dishes include Dongpo Fu, Babao Sister-in-Law Duck, Crucian Carp Stuffed with Pancake Meat, Tibetan Melon, etc. ?

Stew is a cooking method in which food is put into a pot, roasted and seasoned, then covered with a pot and simmered until cooked, commonly known as "stew". Common dishes include braised bamboo shoots in oil, braised crucian carp with green onions, dried vegetables and pork, etc. ?

Stew is a cooking method in which food is added with water and cooked over a slow fire for a long time, commonly known as "stew". Common dishes include stewed tofu with whipped bamboo shoots, stewed ice tofu with potherb mustard, stewed Vietnamese chicken, stewed soft-shelled turtle, golden and silver hoof (ham feet stewed with fresh pig hoof feet), stewed old duck with ham, etc. ?

Boiled There is a saying of "boiling in red and boiling in white". Add soy sauce to braise, and salt to boil. Common dishes include eight-treasure vegetables, boiled bamboo shoots in salt, boiled arrowheads in salt, boiled peanuts in salt, cinnamon fennel beans, five-spice chicken gizzard beans, boiled taro in bean curd skin, pork skin on cabbage, salt water shrimp, boiled black carp with pickled vegetables, boiled soybeans with meat bones, Five-spice tea eggs, etc. ?

Shao Shao Shao custom cooks dishes with soy sauce without touching the oil pan as "shao", and the word "red" is added before "shao" to distinguish it from "boil". There are often braised vegetarian chicken, Shao Shijing, braised pork, braised lion head, braised pork with red mold tofu, braised snails with soy sauce, braised fish tofu, etc. ?

Stir-frying is one of the main traditional cooking methods in Shaoxing. Common stir-fried dishes include stir-fried shredded radish, stir-fried bean paste with pickled vegetables, stir-fried lentils with oil, stir-fried Yutang, stir-fried yellow sprouts and leek with eggs, and stir-fried leek flowers. Stir-fried shrimps, stir-fried fish with winter bamboo shoots, stir-fried chicken with chestnuts, stir-fried mutton horns with pickled vegetables, etc. ?

Frying is a cooking method that uses an appropriate amount of cooking oil to grill food, commonly known as "frying". Common dishes include spinach, fried tofu, poached eggs, fried fish, etc.

Crisp is food cooked in oil or stew to make it soft and chewy, commonly known as "Crisp". Common crispy dishes include crispy fish, crispy duck, etc. ?

Brine: Cooking condiments into a thick sauce, or using the soup from meat or poultry to cook other foods is commonly called "braised". Common ones include braised dried tofu, braised duck, etc.

?

Stir-frying is a cooking method in which the dishes are stir-fried and then thickened with starch. It is customary to add more rice vinegar when using this method, so it is called "vinegar stew". Common ones include rice braised in vinegar, fish with head and belly in vinegar, etc.

Breaking is a cooking method between "frying" and "frying". When making, the amount of oil is less than frying and boiling, but slightly more than frying and roasting. Common ones include fried shrimps in oil, fried shredded eels, fried peppers, etc. ?

Both are divided into oil and water. Youyan means deep-frying, in which food is fried in boiling oil; water-heat means fresh and tender food is boiled in boiling water. Commonly found are fried stinky tofu, fried spring rolls, shrimp balls, fried radish cakes, fried shrimp cakes, fried orchid beans, chopped snails, crabs from the lake, etc. ?

Freeze In winter, boil the chicken, duck and fish and freeze them together with the marinade, without heating them when eating. Common ones include frozen meat, sliced ??meat, frozen large intestine, etc. ?

Mycotoxin-containing food is soaked or cooked, put into a container, sealed and allowed to ferment naturally. It is commonly known as "mold" and can be classified into raw mold, cooked mold, light mold and salty mold. Commonly seen are moldy amaranth stalks, moldy cabbage heads, moldy bamboo shoots, moldy beans, moldy gluten, moldy leaves, etc. ?

Soak cooked food in special marinade to give it a unique flavor. Common dishes include marinated amaranth stems and dried tofu, brine-soaked bamboo shoots, shrimp-oil-soaked chicken (commonly known as shrimp oil chicken), etc.

Pickling is a method in which food is rubbed with salt, or soaked in salt water, or added with salt and then stepped on and pressed heavily with stones to allow the salt water to penetrate into the food and facilitate preservation. It is commonly known as "pickling". Common foods include pickled vegetables, pickled duck (eggs), pickled meat, etc. ?

Drying is a method of drying food so that it can be stored for a long time. Common ones include dried vegetables, dried bamboo shoots, dried shrimps, dried fish, etc. ? Curing: In winter, pickle poultry meat with pepper and salt, hang it in a ventilated place to dry, steam it and eat it. Common ones include cured goose, cured duck, cured pig head, etc. ?

Sauce Food can be eaten raw after being soaked in sauce or soy sauce, or can be eaten after being dried or steamed. Common ones include pickled cucumber, pickled duck, pickled meat, etc. ?

The food is buried in the lees and sealed, which not only absorbs the aroma of the wine, but also facilitates storage. Common ones include bad chicken, bad dried fish, etc. ?

Famous dish?

The fish with head and belly in vinegar is a traditional dish of the century-old restaurant "Lanxiang Pavilion" in Shaoxing. In the early days, the shop owner set up a wooden boat at the river pier behind the shop to raise live fish weighing two to three kilograms for cooking and eating. The fish with head and belly in vinegar is made with fish head and belly crotch as the main ingredients, and is cooked with sweet noodle sauce and rice vinegar. It is very popular among customers. Counterparts competed to imitate it and passed it down from generation to generation, making it a well-known Shaoxing-style dish. This dish is bright red in color, the meat of the head and belly is tender, the soup is thick and smooth, and the taste is fresh and slightly sweet and sour. "Chinese Recipes" (China Finance and Economics Press, 1988 edition, the same below) contains it. ?

Fishballs in clear soup are made from white silver carp with tender meat, strong stickiness, large water absorption and sufficient elasticity. When making it, it is required to "scrape" the meat delicately, "pai" to chop it thoroughly, "coat" to be soft but firm, "comb" to fully blend the velvet, and "squeeze" to make it round without tail. The right ratio of fish paste and salt water is the key to the success of this dish. "Fishballs in Clear Soup" is famous for its clear soup, fresh taste, smoothness, tenderness and whiteness. "Chinese Recipes" contains it.

Fish-roasted tofu Fish and tofu are both delicate and tender. They are cooked together to allow the delicious fish flavor to penetrate into the tofu, making it more delicious and light. "Chinese Recipes" contains it. ?

Distillery grains are a by-product of wine. They have a mellow taste and aroma. They are used to season food and have a long history and unique flavor. The Zao Liu Shrimp is made from fresh river shrimps, cooked in the glutinous rice juice, and cooked into a soft dish. The shrimps are white, fresh and tender, and the aroma of the glutinous rice is attractive to the appetite. "Chinese Recipes" contains it. ?

Shao Shrimp Ball has a history of more than 100 years. Originally called "shrimp meat with eggs", it is one of the specialty dishes of Yatang Hotel in Shaoxing City. Later, the chef improved it and changed its name to "Shao Shrimp Balls". The key to making this dish is to control the heat. The egg batter is deep-fried to form egg shreds as thin as coir raincoat, which wraps the shrimp. The color is golden and buttery, and the texture is fragrant and crispy. It is delicious when dipped with white scallions and sweet noodle sauce. "Chinese Recipes" contains it. ?

Stewed Yue Chicken is made from the famous Yue Chicken. During the Spring and Autumn Period, the old capital of the Yue Kingdom was built on the east side of Wolong Mountain (now Fushan Mountain). According to legend, a group of flower chickens were kept in the Palace of the King of Yue, exclusively for the viewing and entertainment of the emperor and his concubines. Later, it spread among the people, and was carefully raised and bred by local people to become an excellent edible chicken breed. Folks often use it to stew and eat it. The meat is tender, the chicken bones are crispy, and the soup is clear and delicious, making it a traditional Shaoxing dish.

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Shao-style small buckles are the signature dish of the century-old restaurant Lanxiang Restaurant in Shaoxing. It is made of pork belly and cooked through multiple processes such as boiling, frying and steaming. Its color is red and bright, the meat is crisp but not rotten, and it is oily but not greasy. As the saying goes: "The pancake is made of winter rice, and the meat is cut into pieces and the skin is eaten." The former refers to Shaoxing's big meat pancakes, and the latter refers to Shaoxing-style small pancakes, which means the skin of the meat is fried, which makes it particularly delicious. "Chinese Recipes" contains it. ?

Steamed mandarin fish Mandarin fish is also called mandarin fish. It has few thorns and tender and plump meat. It is a rare freshwater fish species produced in Jianhu Lake. It is best produced in March and September. The water of Jianhu Lake is rich in minerals, which provides conditions for the growth of mandarin fish. This dish uses freshly caught mandarin fish, steamed, and seasoned with the famous Shaoxing wine. It has a light and pleasing color, tastes like crab meat, and has a refreshing feeling after eating. "Chinese Recipes" contains it. ?

Jianhu Fish Taste Jianhu Lake, the water is clear and the blue waves are rippling. The lake is rich in aquatic plants, which provides good conditions for the growth of fish, especially grass carp, which grows luxuriantly and is strong and plump. Famous Shaoxing chefs used Jianhu grass carp to create a fish-flavored dish that looks like a flower, is salty, sour, sweet and spicy, has a delicious rosy aroma, and has a fragrant aroma. "Chinese Recipes" contains it. ?

Dried vegetables and braised meat. Dried vegetables are one of Shaoxing’s traditional local specialties. Nine out of ten urban and rural residents make their own homemade dried vegetables. Dried vegetables are fragrant and tender, and will not spoil after being stored for a long time. "Stewed Pork with Dried Vegetables" is cooked with pork, which is famous for its aroma and delicious taste. The meat of the dishes is jujube red, oily but not greasy; the dried vegetables are salty, fresh and sweet, with a Shaoxing pastoral flavor. "Chinese Recipes" contains it.

Fried stinky tofu. Pressed tofu is soaked in amaranth stems and then becomes stinky tofu. After deep-frying, it has a bright yellow color, is crispy on the outside and soft on the inside, and has a special aroma. All tourists who come to Shao are delighted to have a taste of it. ?

Molded Amaranth Stems: Remove the branches, leaves and joints from the amaranth stems, chop them into small sections, mold them lightly or salty, steam them and pour them with sesame oil before eating. They are extremely delicious and have a unique flavor. And because it is fermented, it helps digestion. This is a traditional Shaoxing folk dish that has been passed down since the Spring and Autumn Period and the Warring States Period.