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 "mould", such as moldy dried vegetables, moldy Qianzhang, moldy beans, moldy tofu, etc. Molded dried vegetables are authentic traditional Shaoxing dishes, and Zhejiang's molded 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.

Mold-dried vegetables must be eaten while hot, with rice or steamed buns to tempt the appetite and really make people eat half a bowl of rice more.

Pickles, Shaoxing likes to use the pickling method to make dishes. Fish, chicken, duck, and various offal are either pickled or pickled, and then exposed to 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 stems, dried stinky tofu, etc. When you arrive at the entrance of Xianheng Hotel, you will be greeted by a strong stench, 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 is rich in nutrients. 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 vegetables, jellyfish skin and other cold dishes; semi-dry type should be paired with rice.

Wine should be paired with meat and hairy crabs; 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. After more than eight years of aging and storage, it is blended according to the best method.

The quality is honest, the aroma is rich, and the aftertaste is endless.

A 5kg jar of Tai Diao costs 190 to 288 yuan.

We went to the Xianheng Hotel FB this time because our company leaders came to inspect and the customers were popular. We still insisted on local dishes and ordered moldy dried vegetable braised pork, moldy Qianzhang, moldy edamame, moldy tofu, canned drunken chicken, and smelly pole steamed 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 had a good time and was full.

.

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 a strong stamina. Don’t be greedy and get drunk until you lose consciousness.

Restaurants, pubs, 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 as many as 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.