What specialties do Shaoxing recommend?

Shaoxing, Zhejiang Province is a place with a long history. When you come to Shaoxing, you must not miss the local specialties. Another thing about Shaoxing's food is that it is original and delicious. Shaoxing is the representative of Jiangnan water town. It is a very happy thing to come here to taste delicious food and enjoy the scenery in the south of the Yangtze River.

Clear soup Cantonese chicken "Clear soup Cantonese chicken" is a dish cooked with famous Cantonese chicken. Shaoxing was the old capital of Yue State in the Spring and Autumn Period, and Yuewangtai was built on the east side of Wolong Mountain. At that time, in Yuegong, there were many flower chickens for emperors and queens to watch and entertain. Later, it gradually became an excellent edible chicken species, which has been passed down to this day and is called "Guangdong Chicken".

There is an imported old Shaoxing snack called Pan Xiao in Shaoxing, and its origin has allusions: in the 29th year of Guangxu (1903), a European missionary of Shaoxing Fukang Hospital (the predecessor of Shaoxing Second Hospital) missed his hometown on holidays, so he asked the old chef of Shaoxing to develop this unique West Point in the house every year. It has been passed down to this day because of its unique flavor and style. The word "Pan Xiao" originated from transliteration, and few people in other places know it, but Shaoxing people have strong feelings for it.

Braised pork with dried vegetables is a famous folk home-cooked dish in the south of the Yangtze River, and it is also the favorite of great men Lu Xun and Zhou Enlai. The old uncle chose Shaoxing high-quality dried vegetables, accompanied by lean meat from farmers, and cooked the braised pork with dried vegetables according to Su Dongpo's method of "slow fire and little water" and "firewood can't afford smoke", which was unique in fragrance and flavor.

Shaoxing yellow wine Shaoxing yellow wine is more fragrant with age, so it is also called Shaoxing old wine. Yellow rice wine brewed with glutinous rice and Jianhu water according to the traditional technology is amber and fragrant, which is the favorite wine of Shaoxing locals, among which yellow rice wine, carved wine and Yuan red wine are the most famous. Local people often add yellow wine to enhance their taste and fragrance when cooking. Therefore, if you go to Shaoxing, you must eat some fennel beans and drink some Shaoxing old wine to really come to Shaoxing.

Stinky Tofu The history of Shaoxing stinky tofu can be traced back to the Kangxi period of the Qing Dynasty. After eating Wang Zhihe stinky tofu, Kangxi became lyrical and wrote the word "Fang Qing", which made Shaoxing stinky tofu famous all over the world. Old tofu is soaked in amaranth stalk juice, and stinky tofu can be steamed or fried, mainly fried. Smell the smelly food and dip it in sweet noodle sauce and Chili sauce, which will be more delicious. Especially the old lady's stinky tofu, which has long been famous, tastes very tender and smooth. In addition, there is a kind of "Sanwei stinky tofu" near Song Ziqiao, which has a unique taste and is crisp outside and tender inside. Others, such as beef soup and fermented jiaozi, are very good.

Shao Sanxian Shao Sanxian is a special dish in Shaoxing. The ingredients are fish balls, water bamboo, black fungus, carrots, egg dumplings, skins, meatballs, shrimps, mushrooms and quail eggs, which are cooked together. Vision alone is a perfect score. Taste the skin, the meatballs are fresh and tender, and the fragrance is smooth. You can taste many different flavors in one dish.

Drunken chicken is a traditional dish of Han nationality in Jiangsu and Zhejiang provinces, belonging to Zhejiang cuisine. The wine is thick and fragrant, soaked in the tender chicken, and people and chickens are drunk and awakened by the smell of pepper. The key to this dish is carving wine. Shaoxing's carved wine is particularly good, which can best bring out the tenderness of chicken and the mellow soup.

Drunken Crab "Drunken Crab" is said to have been created by Shaoxing master who made curtains in Anhui. At that time, there were many crabs on both sides of the Huaihe River, but the locals didn't know how to eat them. The crops were hurt and driven badly, which was very scary. Beloved suggested that state officials encourage people to catch it and give it to the government. He prepared a lot of vats, salt and yellow wine, pickled crabs and sold them everywhere. Shaoxing people usually call them "Huai crabs".

Drunken Crab was improved on this basis. It is refined through crab selection, crab breeding, bittern making, soaking and drunkenness. It's delicious and fragrant.