The others are good, too.

Traditional cuisine: Meng Damao sweet cake, Vietnamese fennel beans, long pond bamboo shoots, rotten chicken, Vietnamese chicken, fermented bean curd;

Mold series: such as dried vegetables, mildew, moldy soybeans, moldy amaranth stalks;

Sauce series: sauce chicken, sauce duck, pickles and other products;

Modern food: silver silk rice flour, soft-shelled turtle, pearl powder;

Drunk series: such as drunken shrimp, drunken chicken, drunken dried fish and other products.

Shao style shrimp balls

Mix the shrimps with the egg paste and stir-fry in the oil pan for a while. This dish is wrapped in shredded eggs, golden and oily, crisp outside and tender inside, dipped in onion and sweet sauce, and has good color and flavor.

Shaoxing Maya

Shaoxing duck has a distinctive coat color, with brown pockmarks on its white gray feathers, hence the name. It is a traditional habit of Shaoxing people to "grow rice to make wine and raise ducks with distiller's grains". In the Song Dynasty, it was quite common to raise ducks in water towns. The poet Lu You once wrote poems such as "Let Ten Thousand Ducks Go Up the Hill" and "Ducks Go Home at dusk", describing the scale and scene of raising ducks in Shaoxing at that time. Shaoxing duck is small and agile, and likes to look for small creatures in the rivers and lakes. So grow fast and mature early. Female ducks (local people call them old ducks) usually lay eggs around 120 days, and the eggs they lay are large and thin. And the egg laying rate is generally around 250-300. It is an excellent waterfowl species in China. At present, Shaoxing authorities supply more than 200,000 purebred ducks to nearly 20 provinces and cities in China every year.

Xiao Shaoxing chicken porridge

The chicken porridge operated by Shaoxing Chicken Porridge Store is an authentic Shanghai-style snack. The shop was founded by a Shaoxing man on 1947. Because the founders and main operators are Shaoxing people, a world of small Shaoxing people has formed here, so people named it "Little Shaoxing Chicken Porridge Shop". Shaoxing chicken porridge is a snack cooked with chicken soup, accompanied by chicken and various seasonings. When eating chicken porridge, cut the cooked chicken into pieces 3 cm long and 0.6 cm wide, put it on a plate, put the chicken porridge in a bowl, add onion, Jiang Mo and chicken oil, and eat together. At this time, the chicken porridge is yellow with green, and the chicken is white and bright, which is pleasing to the eye and greatly increases the appetite. When tasting, the chicken porridge is sticky, fresh and delicious, and the chicken is tender and refreshing, rich in nutrition, and the more you eat, the more fragrant it becomes. This delicious food is operated by Shanghai Xiao Shaoxing Chicken Porridge Shop.

Shaoxing fennel

Speaking of fennel beans, people often think of the interesting plots about fennel beans mentioned by Lu Xun. 198 1 year, several Japanese dramatists couldn't wait to taste fennel beans in Shaoxing. One of their Japanese friends sat down at the square table in Xianheng Hotel and watched fennel beans while eating, as if he were identifying a rare treasure. This small fennel bean has become an important detail for them to understand the customs of Shaoxing.

Summary: fennel is a perennial wine in Shaoxing hotel, which is cheap and good. It is made of dried broad beans (called arhat beans in Shaoxing dialect), fennel, cinnamon and salt. It's fragrant and salty. Because cinnamon has the function of correcting odor and seasoning, people think fennel beans are "warm in the stomach". Experts cook fennel beans to be ripe but not rotten. Therefore, the more you chew, the more delicious it is, and it is most suitable as an appetizer.

Shaoxing sweet cake

Shaoxing sweet cake has a history of more than 200 years. According to legend, the first batch of sweet cake was made by accident. At that time, there was a rice cake shop named "Wang Jin Fangsi" near Changqiao in Shaoxing City, which produced printed cakes (Chao cakes). Because this cake shop was all white sugar at that time, it was exquisitely processed, so the supply was in short supply. One day, due to the sudden change of climate, the printed cakes in this cake shop were not sold out that day. The shopkeeper was afraid that the printed cake would go bad overnight and affect his reputation, so he baked it with fire. Who knows that the baked printed cake is crisp and delicious, far better than the printed cake. It went on the market the next day and was snapped up by customers. The shopkeeper saw that it was profitable and later made baked and printed cakes for sale. Soon, rice cake shops also copied from each other. Because the printed cake was baked, crisp and sweet, it was later called sweet cake.

Features: There are many specifications and varieties in sweet cake, and their tastes are sweet and salty. The yellow ones are Qin cake and Chao Shui cake (which looks like tide), and the white ones are chicken bone cake and Osmanthus Jelly with sweet-scented osmanthus. Its raw materials are mainly polished rice and sugar, supplemented by spices made from traditional Chinese medicines such as clove, angelica dahurica and cardamom, so it has the characteristics of sweetness, fragrance and crispness. In the Qing Dynasty, it was listed as one of the eight major tributes in Shaoxing.

Fried shrimp

Take prawns from Shaoxing inland and fry them with strong fire. It has the characteristics of fresh and tender shrimp meat, slightly sour and sweet, red shrimp shell and crisp taste, and is a good drink.

Braised meat with dried vegetables

Braised meat with dried vegetables is a traditional dish in Shaoxing, Zhejiang. Shaoxing dried vegetables are famous national specialties, which are delicious and delicious when cooked with meat. Braised meat with dried vegetables was originally a home-cooked dish made by local rural women. In the early years of the Republic of China, Shaoxing wine made dishes with dried vegetables and seasoned pork, which were rich in flavor, fat but not greasy, delicious and delicious, attracted a large number of diners and became a famous dish in Shaoxing City.

Mr. Lu Xun also liked to eat "braised pork with dried vegetables". When he was in Shanghai in the 1930s, he would try this dish whenever he went to a restaurant to eat or entertain relatives and friends. For decades, this dish has spread all over the world, not only in Zhejiang, but also in some restaurants operating in Jiangsu, Shanghai, Beijing and Guangdong.

Shaoxing stinky tofu

Anyone who has been to Shaoxing is attracted by the smell of "far away stinks, near the fragrance" floating in the streets. This is the stinky tofu that many tourists never forget. Stinky tofu is a moldy vegetable. It is to soak tofu with moldy amaranth stalk salt water, and then fry it. It is a very common snack in Shaoxing. In addition, there are moldy tofu, moldy thousand pieces, moldy amaranth stalks, moldy edamame, moldy vegetable heads, moldy wax gourd and so on, which have become the most distinctive flavor dishes in Shaoxing.

Broth cantonese chicken

Shaoxing traditional dishes. Made from local top-quality chicken, ham, mushrooms, etc. Slaughter live chickens, depilate, eviscerate, wash, blanch in boiling water pot, and wash off blood foam with clear water; Take a big casserole, spread bamboo grates on it, put the chicken on the shelf (back up), add water, boil it with strong fire, and simmer it with slow fire until it is 80% cooked; Take it out and put it in a pot (chicken back down), add the seasonings such as ham slices, bamboo shoots, mushrooms, refined salt, monosodium glutamate, Shaoxing wine, etc., pour the original chicken soup (submerge the chicken belly), put it in a steamer and steam it with high fire until the ingredients are cooked, and add the cooked vegetables. The meat is white and tender, the bones are crisp, the aroma is rich, and the soup is fresh, enjoying the reputation of Shaoxing as the "queen of dishes".