Shaoxing Cuisine

It is the important component of Zhejiang cuisine to Shaoxing dishes. Numerous the south of the lower reaches of the Yangtze River among the cooked food, Shaoxing dish more elegantly and simple and honest than Shanghai dish, Hangzhou dish, native soil nature. The flavor rich in the south of the lower reaches of the Yangtze River, regard river food of fishes and shrimps and poultry, beans of fresh water as the main material of cooking, that was stressed is that fragrant crisp silk floss is glutinous, original soup original juice, fresh and salty and tasty, the light oil avoids being hot, the flavor of the vegetables is pure and mild and moderate, sending alcohol becomes fresh. "mould", "sauce", "drunk" for main characteristic of Shaoxing dish, mix Shaoxing yellow wine, the sweet-smelling is sweet, enjoy endless aftertastes. Sauce jar, "famous jar" of Shaoxing. The chicken simmered in brown sauce, the stewed duck with bean sauce, spiced pork that people often eat, etc. are come from this jar. In season in winter slack, there were sauced jars in peasant household's every family in the past, pickled the cooked food, delicious and infinite, thus created "sauced series" of Shaoxing dish. Shaoxing dish to be characteristic distinct not merely, snack of Shaoxing is characteristically too. Famous fennel and beans are well-known in the whole country; Poor chicken, exceed chicken taste are unique also, make people aftertaste.

The introduces of some special features snack

>>Shaoxing the fragrant cake
It is already had a history of more than 200 years of Shaoxing. There are a lot of specification varieties of the fragrant cake, taste has a difference of fragrant and sweet, mixture of salt and roast prickly ash too. A getting yellow one have musical instrument cake, tablet of office cake (their similar to tablet of office ), a getting white one have chicken bone cake and contain sweet-scented osmanthus sweet-scented osmanthus cake, etc. of perfume. Its raw materials take polished white rice, candy as the core, complement the spices made with traditional Chinese medicine such as cloves, Radix Angelicae Dahuricae, mace, have all sweet, fragrant, fragile characteristics concurrently. Qing Dynasty has classified as Shaoxing one of eight major tribute.

>>Shaoxing the fennel and beans
The fennel and beans are a kind of dish that goes with wine always on the alert in four seasons in hotels of Shaoxing, good and cheap. It is by doing the broad bean (Shaoxing dialect name arhat's beans) with adjuvants such as the fennel, cassia bark, salt, etc. and poaching. Its spiced strong fragrance, salty and tasty. Because again because the cassia bark rectifies the bad smell function that flavours, think among the people the fennel and beans "enter the belly warm stomach". The expert cooks the fennel and beans, make it well done but not rotten, so, chewing chews and has flavor, it is most suitable for being regarded as the dish that goes with wine.

>>Shaoxing water chestnut
Shaoxing produce one four corners water chestnut, claim "carry on the back, give a piggyback pale", it is thick with the meat, tender, and can't famous for at the whole province, with the good to revitalize by water chestnut at the lake south, two maos water chestnuts, Hangzhou water chestnut, pool bright pinks last water chestnut blue and green Xing (state at the lake of today) Wu, called six major water chestnuts kind of Zhejiang. Carry on the back and carry white to can pluck will it be the end August, old water chestnut in September, pluck next month, can pluck until Frost's Descent.
The tender water chestnut generally does fruits to eat, tender and juicy, old water chestnut familiar to shell the food, it is glutinous, sweet like the chestnut. Can relieve summer heat and quench one's thirst to eat while growing, benefit that the prepared food can invigorate the spleen. Water chestnut can as cooked food, Dun of water chestnut meat bean curd is Shaoxing diet famous dish, tender water chestnut meat cook the wild rice stem, young soya bean meat, it is a in season delicacy, can also cut slice, it is worthy of entering the meat & vegetables to stir-fry and eat, fragrant delicious, familiar water chestnut meat available sesame oil, soy sauce, a little wine mix and stir and become the big drunk water chestnut too, it is best to go well with wine, the flavor is unique. Water chestnut meat about to suck 24% starch, 50 tough water chestnut can make 4 of starch about generally, water chestnut powder quality detailed and smooth, good merchantable brand of starch, suitable for used in cold drink ice cream, the ice cream and detailed cake most. The nutrition of the water chestnut is very abundant, include minerals such as starch, protein, glucose, fat, many kinds of vitamins, carotene and calcium, phosphorus, iron, etc., its nutrient component can match in excellence or beauty with other hard fruits .

>>Mildew dried vegetables
The Ukraine dried vegetables are the mildew dried vegetables, it uses the leaf mustard generally, not yet pulls out the liver moss the cabbage and the rape salt system seasons but becomes, including by the leaf mustard primarily. In Shaoxing, Spring returns to the good earth, whenever, when the glorious weather, The Ukraine dried vegetables are the mildew dried vegetables, it uses the leaf mustard generally, not yet pulls out the liver moss the cabbage and the rape salt system seasons but becomes, including by the leaf mustard primarily. then is the salt system mildew dried vegetables excellent season. The people plants in the around the house, the river side ditch along the leaf mustard, place shears pours in the place, again shares to the nearby field nose or the street front exposes to the sun 12 day, then the cleaning dries in the sun on the bamboo pole until seasons, again piles in on the air circulation table, offers food to a guest maintains at 15 degree Celsius about temperature, several days have changed time. When the leaf mustard piles the color by deep green transfers the micro yellow, then pickles. Has pickled the vegetable color transfers green, then pushes does the thick gravy, seasons, then become the completely red salted-and-sun-dried Chinese cabbage in yellow. By now mildew dried vegetables generally inedible, but must like the Shaoxing old wine to be same, passes through period of time seal preserves, eats only then fresh also is fragrant. The mildew dried vegetables flavor is tasty, it is Shaoxing's traditional special product, boils the bamboo shoots, the fever fish with it, stews chicken, steams the bean curd, every kind gets interested. If the mildew dried vegetables add the pale bamboo shoots, the process processing, then called the dried vegetables bamboo shoots. Certainly, the most famous factor mildew dried vegetables cook in a covered vessel the meat, this vegetable is composed by the mildew dried vegetables and the streaky pork, matches by seasoning and so on. Mixed with Shao liquor, sugar, after cooks in a covered vessel first steams but becomes. After becomes the emaciated look pitch-black, has the sweet taste slightly, the yellowish pink red bright, is fat but is not greasy, in the present some hotels this vegetable receives the customer to cherish very much, some outside areas tourist also likes buying several bandages to go home tastes.

>>Shao type shrimp ball
The Shao type shrimp ball sticks the shelled fresh shrimp and the egg mixes evenly together, Saute and slip in the oil cauldron for a moment. This vegetable wraps the shelled fresh shrimp by the egg silk, the luster is golden yellow glossy, outside is pine crisp, inside is fresh and tender, with the onion, the sweet sauce dips the food, the color fragrance has good.

>>The oil explodes the prawn
The oil explodes the prawn to take the Shaoxing inland river prawn, explodes slightly with the strong fire but becomes. Have shrimp's tender meat, it is a little sweet and sour, shrimp shell red and gaudy, crisp characteristic at the food, delicacy that go with wine.

>>The dried vegetables cook in a covered vessel the meat
The dried vegetables cook in a covered vessel the meat are the Zhejiang Shaoxing's traditional flavor famous cuisine. The Shaoxing dried vegetables are the national famous special product, the fresh and tender delicate fragrance, altogether boils with the meat, the taste tasty is delicious. The Republic of China first year, the Shaoxing restaurant adds the seasoning with the dried vegetables and the stiffener meat to make the cooked food, the fragrance richly, fat but is not greasy, tasty was delicious, has attracted large quantities of restaurant patrons, caused it to become in the Shaoxing city section famous cooked food.

>>Bomb and saute the mandarin fish
The mandarin fish is also called the perch, the famous aquatic products in Shaoxing. The mandarin fish of season cooks to bomb and saute the mandarin fish and select for use in early spring. This dish fish is plump, soft in the color and luster is yellow, fragile outside, delicious and have sweet acid, the traditional properties of Shaoxing.

>>Head belly vinegar fish
"Head belly vinegar fish", traditional typical local dish of Shaoxing. Select fish head and belly crotch for use main material, cut live and open, cook food "hair tripe vinegar fish" now, quite between city and country receive the travelling trader's favor.

>>Shaoxing strong-smelling preserved bean curd
The strong-smelling preserved bean curd is one kind of the mould dish, it utilize mould three-coloured amaranth stem bittern soak that bean curd to make, use fried to wipe out again, fragrant and bad smell and soft while merging, outside fragile, very common snack in the street of Shaoxing. Besides this, have mould bean curd, mould a thousand, mould three-coloured amaranth stem, mould young soya bean, mould dish hair, mould wax gourd, etc., all these have become Shaoxing the most characteristic flavor cooked food.

>>Steamed mandarin fish
Adopts lifelike mandarin fish and ham, etc. to formulate. Slaughter the living fish first, scaling, gill, viscera, clean, put into boiling kettle and float and pull out, shave the mucus, row obliquly for several times on both sides, put in big waist basin, add to Shaoxing wine, ginger stretch, ham block, spring onions form etc., have food steamer steam, come out of steamer 15 minute, choose go ginger, spring onions, strain, produce original juice for use; Send water mushroom, bamboo shoot slice blanch, familiar with in boiling kettle, the interval is discharged on fish together with ham one and then; On fetching the frying pan and putting the very hot oven, add original juice soup, fresh water, refined salt, gourmet powder , well done chicken oil, boil, water it in the basin. The color and luster is simple and elegant and pleasing, tender and delicious.

>>The Shaoxing type is deducted small
Shaoxing the traditional famous dish. This dish is special dish which the blue fragrant shop of shop with a history of a century in Shaoxing. Boil and fry with five colored pork , many dishes of process of steaming and then make.

>>Consomme chicken
Shaoxing the traditional famous dish. Adopt local improved variety chicken, ham, mushroom, etc. to make. Slaughter, scald hair in order to remove hairs or feathers, go viscera, clean living chicken, set free in the boiling kettle floating, blood foam of going with clear water washing; Fetch the big casserole, spread the bamboo grid, put the chicken on the shelf (back up), add fresh water, spend prosperous to burn and boil, use instead slow fire braise, boil until 80%; Pull out, put into product pan (chicken back down), with ham slice, bamboo shoot slice, mushroom, refined salt and gourmet powder, wine condiment, quench into the original juice chicken soup (flood chicken's belly), have the food steamer and evaporate to the batching to come out of steamer very riply with the very hot oven, blanch the familiar green vegetables heart on adding. The meat is delicate, the bone is loose and crisp, fragrance is dense, the soup is clear and delicious, enjoy the reputation which Shaoxing "queen in the dish"

>>Shaoxing the fermented bean curd
Locals call "the mould bean curd", there is the one that "usually pitched the meat" that was called refinedly. Its variety has red, white, three blue and green shelves. Pieces of pros see the angle, the texture is loose and crisp and fine and smooth, taste is salty and fresh and agreeable to the taste, it is a good merchantable brand of good and cheap going with rice or bread. Shaoxing the fermented bean curd and enjoy very high good reputation at home and abroad. Shaoxing fermented bean curd lost style of making of interconnected system, choose color and luster moist, plump, with abundant thick liquid juice soya bean or green bean carefully, soak into beans, rub, break to pieces, boil thick liquid, make gel clean bean curd lump of wadding, construct with maos of mould scientific fermented craft, then with Shaoxing wine irritate Beng seal up for safekeeping summer, make and loose the crisp fermented bean curd drunk. Shaoxing fermented bean curd suck protein, candy, calcium composition, nutritious. Received by customer favourably on the domestic and international markets deeply .

>>Ke bridge dried bean curd
One of Vietnamese-Chinese flavor spiced dry tea bean cur, produce in Shaoxing county Ke bridge town, thus come the name of Ke bridge dried bean curd. Bridge Ke dried bean curd exquisite in workmanship, the adjuvants are unique. Soak, rub beans, strain thick liquid, wash thick liquid, flower stir from soya bean. Like cook ordinary dried bean curd careless so. Base its do behind the shaping, loose inside closely outside, there are capillaries inside. In after line cook it boil by course, adjuvants, specially more, there are cassia bark, anise, fennel seeds, cloves, yellow wine, also add a proportion of crystal sugar, the steamed juice with delicious spices permeates it, warm up and make through the slow fire of 12 hours, it is red to become appearance color sauce, the interior quality jade is delicate in vain, tough but not hard, fragrant and fresh, aftertaste long Ke's bridge dried bean curd.

>>Tribute melon
Shaoxing traditional famous special local product, enjoy equal fame with yellow wine and fermented bean curd. The tribute watermelon once one of eight major tribute of Shaoxing, thus came the name of the tribute watermelon in history. The tribute watermelon used green cucumber as raw materials and is pickled. Choose the first-class green cucumber of stout and strong and tender, length of about 6 inches, clean, dry hiddenly, use and stipulate the proportion is salted, pull out in 10 to 5 days, the fresh water floats light, mix and stir the sweet sauce, put into the jar layer by layer, seal with yellow mud, the sauce is salted down for about 25 days, can open the jar to eat. The color and luster of the tribute watermelon is red and bright, it is sweet to take in meat is tender, salty, clear and melodious and delightful, while eating, wash the sauce mud, slice, mix it with the sesame oil, taste is very delicious, as eat porridge, drinking water cooked rice in soak go with dish to be particularly good. Because good and cheap, can promote appetite is dark to like for the masses of people in urban and rural areas.

>>The split dried yellow croaker buckles chicken
The split dried yellow croaker is makes salty doing with the large yellow croaker processing, flavor tasty, the fish flesh is solid, and has whets the appetite the effect which, the digestion, is good for the spleen. Becomes the vegetable both a chicken to be fragrant, and fish taste, two supplementary, complements one another. The chicken mellow, fresh salty is delicious, make human aftertaste