Fried stinky tofu is a characteristic flavor of Shaoxing with a long history. Once tasted, it often makes people want to stop. Stinky tofu is not worthy of the name, ugly on the outside and beautiful on the inside, plain and peculiar, and charming in flavor. It is made by selecting materials, blending brine, soaking, fermenting, drying and frying. This is the color of Huang Liang, crisp and Marie Laure Gigon appearance, and full of fragrance. The stinky tofu in Shaoxing is all over the street, so I'm not afraid I can't find it.

"Dried plum meat" is said to have been initiated by Xu Wenchang in the Ming Dynasty. Shaoxing's most representative and cultural dishes are also deeply loved by tourists. Although Xu Wenchang was proficient in poetry, writing, books and painting, he was poor in his later years. At that time, Yin Shan Mahayana Lane opened a new butcher shop and asked Xu Wenchang to write a signboard. After the signboard was written, the shopkeeper paid the bill with pork belly. Xu Wenchang was so happy that he didn't know the taste of meat for months, so he hurried home to cook. Unfortunately, he is penniless and can't afford salt and sauce. Remembering that there were some dried vegetables under the covers, I cooked them, but they were delicious. Since then, they have spread among the people. Braised meat with dried vegetables pays attention to stewing, steaming crisp and glutinous, and winning by taste. Crisp, soft and waxy, oily but not greasy, the color is purplish red, salty and sweet, and quite idyllic. This dish can be cooked in any hotel, especially Shaoxing hotel.

Cream plate is a Shaoxing specialty snack similar to egg tart. In fact, it is not local original, but exotic dessert. The practice is very particular. First, bake a small climbing mold with flour and egg yolk on high fire to form a bowl, then take it out, add the stuffing made of thin flour and egg white, and add a little sugar and oil. The creamy climb looks like a white round hat. It consists of two parts. The top of the mountain is as white as a snowy mountain. It is made of egg white after foaming. The bottom is cake-like skin, like a small bowl, made of flour and eggs and put in the oven. Cream crawl is not only beautiful, but also delicious.

Rotten chicken originated from the people and is an essential dish in the New Year's Eve dinner and the Spring Festival banquet. This dish takes Vietnamese chicken and distiller's grains as the main raw materials, and is refined by white boiling, pickling and drunken distiller's grains. It has the characteristics of tender meat, salty taste and mellow distiller's grains.

There are many kinds of food in Shaoxing sauce, among which chicken, duck and fish are the most common, and sauce duck is the most popular.

Wash and dry the slaughtered ducks, and soak them in a soy sauce tank for four days and nights. When soaking, the sauce stains are even, and it should be turned over several times a day. When it's time to take it out, spread out the duck belly, pour it with boiling water and hang it outside the window to bask in the sun. Under normal circumstances, you can eat it after four or five days. When eating, cut into pieces, wash and steam in water.