Nanxiang Xiaolongbao can go to taste, the other are all over the country's food

Hangzhou:

Hangzhou traditional dishes:

The first "West Lake Vinegar Fish" is Hangzhou's famous dishes in the watchdog dishes. Nowadays, the most famous West Lake Vinegar Fish is the century-old restaurant "Louwailou" at the southern foot of Lushan Mountain. The West Lake Vinegar Fish, also known as "Sister-in-law's Chuanzhen", is said to have come from a bowl of fish with sugar and vinegar cooked by a sister-in-law for her brother-in-law in ancient times. Selection of medium-sized grass carp, preferably first blanch in water, to master the fire. Plated and drizzled with sweet and sour gravy. The finished dish is bright red color, tender meat, sweet and sour, slightly crab flavor.

The second "Hangzhou sauce duck" selection of the year of rearing mature fat duck, marinated after the sauce carefully crafted, its meat color jujube red, fragrant and oily, full of aftertaste, is a good dish with wine. Duck marinated first and then soy sauce, meat color jujube red, fragrant and oily, salty with fresh, full of back taste, is the traditional flavor of Hangzhou famous dishes.

Then there is "dry fried ringing bells" which is wrapped in high-quality tofu skin into the tenderloin, cut into inches, deep-fried and become. If wrapped in minced bamboo shoots, minced mushrooms and mashed potatoes, it becomes a favorite of vegetarians.

"Dongpo Pork" is made of thin-skinned tender meat stewed in famous wine, with a bright red color, rich flavor and juice, crispy but not crushed, glutinous but not greasy, and is a traditional Hangzhou dish.

The following are Hangzhou's specialty snacks: cat's ears (a kind of pastry, each with a thumbprint so big, the most important test of the chef's craft), chicken pastry, piece of Szechuan noodles, green onion wrapped in hinoki, Hangzhou-style durian pastry, southern fanzoned big buns, Wushan shortening oil cake. You can go to the Zhiwei Guan chain to try, Wushan Square West Lake have branches.

Shaoxing:

Old wine, stinky tofu, Shaoxing fermented bean curd, sesame duck, fragrant cake, roasted pork with dried plums is considered to be very popular with the local people as a home-cooked dish.

Other sauced dishes are also famous, such as duck with sauce, goose with sauce, and vegetables with sauce. There are also fennel beans, which are closely associated with Mr. Lu Xun's character Kong Yiji, and have long been known as a local snack in Shaoxing.

Ningbo:

Seafood is the local specialty, you can go to taste the seafood feast.

Wuzhen Specialty Snacks: Lavender Bean Tea

Lavender Bean Tea is also known as Baked Bean Tea, and the main ingredient of Bean Tea is lavender beans. Lavender beans processing production: first of all, to choose a good tender soybean, must be the fall of the late soybean, to fragrant Japonica beans for the best. Fresh late beans in lightly salted water to half-cooked, fished out, drained, and then held in the iron sieve, set up on the charcoal fire baking. Baking must be charcoal fire, not firewood or coal fire, otherwise dyeing smoke and gas...

Wuzhen mutton

Tongxiang is the main origin of the lake sheep, with the lake sheep meat as raw material roasted mutton is the traditional dishes in this area, especially Puyuan, Wuzhen burned most outstanding.

San Zhen Zhai sauce products

San Zhen Zhai sauce chicken selection of local farmers in the year of free-range soil species hen as raw materials. Processing the whole firing, original juice immersion burning, three times out; then into the top soy sauce, yellow wine, sugar and spices and other condiments immersion burning; out of the pot and then have to be coated with a layer of sesame oil, only to be completed. The chicken cooked in this way, the appearance of the sauce red and bright, crisp and fresh in the mouth, the aftertaste endless.

San Baijiu

San Baijiu what is San Bai? Wuqing Township Journal said clearly: "to white rice, white flour, white water into it, so there is the name."

Sister-in-Law Cakes

Sister-in-Law Cakes are oily, fluffy, crunchy, moderately sweet and salty, and full of countryside flavor, but not gritty. The cake has been produced in Wuzhen for at least hundreds of years

Suzhou:

Songs have been sung: "Gusu snacks are famous for their sweet and soft flavor. The steamed buns with pan-fried meat and crab shells are yellow, and the tiger's foot and claw are twisted into a stick. ......"

Suzhou-style mooncakes

There are few Southerners who don't love Su-style mooncakes, which look golden and oily, and taste like crispy skin, with a wide variety of flavors that are both sweet and salty. Sweet fillings include pine nuts, walnuts, rosehips and adzuki beans; savory fillings include ham, shrimp and scallions. Among them, I am afraid that the most memorable is the fresh meat mooncake. A queue of people waiting for the mooncakes to come out of the oven can be seen in front of the stalls of old shops all year round, with demand outstripping supply during the Mid-Autumn Festival.

The most important thing is that the skin is thin and the filling is big, and the pastry layer is clear and uncluttered.

Maple Town Noodles

Few bowls of noodles bring diners the aroma of wine like Maple Town Noodles, as the soup is hung with wine lees and screws in addition to the usual meat and eel bones. The topping is a piece of stewed pork, but it is also different from ordinary stewed pork, which is white, complicated to make, and cannot be put in soy sauce when it is stewed, relying purely on salt for seasoning. As a result, the stewed meat is fatty and melts in your mouth; the noodle soup is smooth and the wine is mellow.

Tasting method: It is only served between the first two seasons of summer and the first two seasons of fall. Old Suzhou people always say, in the hot summer, eat a bowl of snow-white noodles, sweat, will feel the wind under the armpits.

Ozao Noodles in Red and White Soup

Popping fish noodles in red oil and marinating duck noodles in white soup, those who have tasted Ozao Noodles will find it hard to forget the distinctive flavor of the clear soup and mellow toppings. Xucheng building of the national catering master Pan Xiaomin more than 10 years ago to Kunshan Ao Zao noodle shop to learn the art, so that the authentic Ao Zao noodles settled in Suzhou, and continue to improve the recipe and taste, soup is more delicate, taste more rich, toppings in addition to popping fish, marinated duck, but also added stewed meat and wild shrimp

Chicken head rice soup

Suzhou people eat "water ginseng "There are a lot of things to be said about chicken head rice. The first is to eat the chicken head rice in Nantang, the best quality; the second is to buy a small amount and eat it all at once, eating the fresh flavor with the breath of water; the third is to be sure to rush to eat in the mid-autumn festival, once you miss it, you will have to wait for the next year's listing with bated breath.

Crab shell yellow

Crab shell yellow, shaped like a crab shell, color like crab. Suzhou people are addicted to tea, and in the old days, one of the two highest order rates in teahouses was crab shells. In the era of material scarcity, very occasionally, the crab shells can be used as an early heart, the feeling of the teeth and cheeks, destined to become a beautiful eternity. Among the popular traditional tea foods, the pretzel-flavored sock bottom pastry is also one of them. The small pastry is made with exquisite workmanship, and the layers are as thin as cicada wings, which really shows the effort.

Fish-flavored spring rolls

Suzhou's spring roll skins are a masterpiece. The chef holds the pot in one hand, shakes the dough with the other, and lifts it up into a clean sheet. The skin of the spring rolls is as thin as paper, as round as a mirror, transparent and soft. Fish-flavored spring rolls, as the name suggests, made of perch meat supplemented by shrimp filling, fish flavor is strong, "the land of fish and rice," the local characteristics of the distinctive.

Oil blanch tight leavening

"Blanch" is popular in Jiangsu, Zhejiang and Shanghai area of the cooking term, also known as dipping and frying; tight leavening, refers to the amount of leavening is small, after steaming tight, after blanching, crispy inside loose. Suzhou people are more willing to call it "Xinglong steamed buns", containing the meaning of prosperity over the hair. It is also because of this good meaning, so in the winter market, as a gift between friends and relatives in the Spring Festival food, often in short supply.

Small wontons

Small wontons are the most common and visible small points of the Jiangnan family. Almost transparent skin as thin as crepe, the center of a little pink meat filling, served in the most common white porcelain soup bowl, clear soup sprinkled with some green green onions and garlic leaves, tender yellow shredded egg skin, or add a little seaweed and shrimp, soup, fresh flavor, and can not get enough.

Recommended restaurant: Phoenix Street, next to the marketplace wonton store

Tasting method: small wonton soup flavor is essential, long boiled into the bone broth, fresh eyebrows are falling off. The flavor of Jiangnan is all in this bowl of small wontons.

Estimate: 3 yuan/serving

Sugar congee

The childhood rhyme "Duk Duk Duk, selling sugar congee" is y rooted in people's hearts, and the soft and sweet sugar congee is equally memorable. Suzhou's sugar congee is quite famous, added sugar glutinous rice congee first into the bowl, the surface of a layer of red bean paste, red clouds cover the beauty of white snow. When you eat it, it is hot, sweet, fragrant and sticky.

Tasting method: In the most traditional Suzhou sugar congee, the red bean paste is made from fava beans and brown sugar water, rather than burnt red beans.

Estimate: 3 yuan/serving

Jiuzhuocai

As soon as the Chinese New Year is over, the sweet and sour flavor of jiuzhuocai begins to permeate the streets. The cakes are a seasonal Soviet-style food that is only sold for one season. They look like small mooncakes and are filled with bean paste and sesame seeds. The rose filling, in particular, has a white skin with red flesh that seems to seep into the skin. Bite while hot, fragrant, sweet and sour, crispy, soft skin, sweet filling, glutinous flavor, there is a kind of cake is not intoxicated people from the feeling of intoxication.