The top ten must-eat foods in Ningbo Drum Tower are Cicheng Shuimo Rice Cake, Crab with Red Paste, Ningbo Tangyuan, Ningbo Sanchou, Melaleuca Cake, Langxia Soybean Milk, Fenghua Taro Head, Sheep Tailed Bamboo Shoots, Sanbei Soybean Crisp, Ninghai Oyster and so on.

1. Cicheng Shuimo Rice Cake

As a native of Ningbo, if you eat rice cakes, you have to eat Cicheng Shuimo Rice Cake. Unlike rice cakes in other places, Cicheng Shuimo Rice Cake is as white as jade, flexible, well-proportioned, smooth and moist, cooked without paste, and water is not rotten.

Shuimo rice cake is also one of the most edible methods in rice cakes. Common eating methods include boiling, frying, frying, frying in slices, boiling in soup, baking, etc., and are suitable for both salty and sweet, and there are dozens of cooking methods.

2. Crab with red paste

Seafood is indispensable to Ningbo cuisine. Crab with red paste is one of the outstanding representatives. Since it is called red paste-baked crab, the choice of materials is naturally exquisite. One is red paste, and the other is live crab. Because it is eaten raw, it is very important to be fresh. Marinate it with 4: 1 salt water for not too long, so as not to drown out the savory taste. Whether it is raw food or not, people with bad stomachs had better not try it easily.

3. Ningbo Tangyuan

Mix black sesame seeds, lard and white sugar as stuffing, put them into glutinous rice balls, rub them into balls and cook them. Round skin is soft and sweet. When the teeth bite through the skin, the stuffing with sesame fragrance instantly impacts the taste buds, which is really full of fragrance. With the popularity of glutinous rice balls, there are more and more ways to eat them. Some people like to fiddle with their practices, frying dumplings and eating them. Others like to think about stuffing, such as pork stuffing, durian stuffing, red bean stuffing and so on.

4. Ningbo Sanchou

Ningbo Sanchou is a traditional famous dish in Ningbo, Zhejiang Province, which refers to stinky winter melon, stinky amaranth tube and stinky Chinese cabbage (stinky taro). Its biggest feature is that it smells bad and tastes delicious when eaten. Marinate the stinky vegetable juice with tofu, Chinese cabbage and leek, pour the new dozen rapeseed oil, and steam it out of the pot. It's loose and fragrant, the cabbage is green, salty and not greasy.

5. Melaleuca Cake

Melaleuca Cake, peaches and taro heads in Fenghua are also called "the three treasures of Fenghua". Melaleuca cake was founded in the Qianlong period of Qing Dynasty, with a history of more than 2 years. It is a famous spot in Zhejiang and a symbol of Xikou, and is famous at home and abroad. Melaleuca cake is made of flour, added with sugar, sesame seeds, peanuts and appropriate amount of moss powder, and carefully baked after 12 processes. Its thickness is about two centimeters, and each piece has more than 27 layers of thin slices overlapping. The entrance is crisp and non-sticky, with salty sweetness and salty sweetness, and it is fragrant after eating.

6. Langxia soybean milk

Langxia soybean milk is a local flavor snack in Yuyao with a history of more than 1 years. It is a "Ningbo intangible cultural heritage" and "Zhejiang famous local specialty snack", among which "Gandalin soybean milk" is the most authentic. Dried Dalin soybean milk is known as the "king of salty soybean milk". The freshly brewed soybean milk is shaped like egg soup just out of a steamer, smells fragrant and tastes delicious.

Baidu Encyclopedia-Cicheng Shuimo Rice Cake

Baidu Encyclopedia-Red Paste Crab.