If you want to say what the hottest drama in the first half of the year is, it must be "The Age of Awakening"! Mr. Lu Xun's creation of "Diary of a Madman" is exciting, "Xun Ge'er" can not only write, but also very good at eating, Mr. Lu Xun's most often appeared in his hometown dish - Shaoxing cuisine.
Shaoxing is the hometown of Lu Xun, Shaoxing City is a veritable historical city, from the founding of the city in Yue has more than 2500 years of history, walking in the streets of Shaoxing can see traces of history everywhere, known as "museum without walls".
Lu Xun's hometown is a must-punch existence for Shaoxing's trip, visit Mr. Childhood Paradise, see mr. desk engraved with the word "morning", Mr. Xianheng Hotel is also here.
The reason why I still remember the taste here is that in the Zhejiang cuisine system, compared with Hangzhou cuisine, Ningbo cuisine, Taizhou cuisine, etc., Shaoxing cuisine is a very low-key existence. In fact, Shaoxing cuisine has already taken shape as early as the Spring and Autumn Yueguo period, which can be said to be the origin of Zhejiang cuisine.
During the Spring and Autumn Period, the capital of the Yue Kingdom was "Huiji", which is now Shaoxing, and the superior geographical environment and resources allowed Zhejiang cuisine to accumulate. When The Yue King Gou jian restored the country, he also set up a chicken farm in Shaoxing Jishan as a chicken for grain and grass, and now there is a famous dish of "Clear Soup Yue Chicken" in Zhejiang cuisine today.
Lu Xun (Zhou Shuren)
Compared with the reputation and super popularity of Hangzhou cuisine, Mr. Lu Xun's hometown cuisine frequently mentioned in the book is rarely asked. Taitai conjecture: This is probably closely related to the "heavy taste" of Shaoxing cuisine. Shaoxing cuisine, salty and smelly, loves to use drunken, bad, moldy, salty, to stimulate the fresh buried deep in the food.
01| Fried stinky tofu
This small square piece of fried tofu has a history of nearly a thousand years. Mr. Lu Xun's "On the Restaurant" once wrote "a pound of Shao wine." - Dish? Ten oil tofu, more hot sauce! "The oil tofu here should be fried stinky tofu."
The gourmets know that Shaoxing's delicious and authentic stinky tofu belongs to roadside stalls, and Shaoxing stinky tofu, which has a history of 100 years, is the favorite of foodies.
Freshly fried stinky tofu skin golden, smelly smelly, drizzled with sweet sauce and hot sauce, while hot to send in, the oily wrapped under the inside is soft and tender tofu, chew a few mouthfuls of strong flavor straight into the nasal cavity, addictive.
This trip also ate the stinky tofu of the Xianheng Hotel, stepping on the thunder! The Xianheng Hotel still retains the appearance of Mr. Wang's pen, and the wooden sign at the door still hangs "Kong Yiji owes nineteen dollars". Xian Heng Hotel stinky tofu taste is not satisfactory, not crisp enough, the filling is already cold, but the photo here is still very out of the film!
02| Steam three stinks
Now it is not easy to eat the authentic steamed three stinks, listen to the driver master said that the small Shaoxing restaurant steamed three stinks locals eat the most.
If the "stink" of stinky tofu is entry-level, then the taste of moldy amaranth and moldy is awe-inspiring. Shaoxing's steaming three stinks are a combination of these three, and in the eyes of Taiwan and Taiwan, this is definitely a "chemical weapon" that can be put on the battlefield.
When you put down the "mustard" of it, you will find that the original smell and freshness can still be so layered. Many people think that the steamed three stinks are Ningbo dishes, Shaoxing three stinks and Ningbo three stinks are still different, Ningbo three stinks are stinky tofu, amaranth stalks and stinky winter melons and Shaoxing replaced the stinky winter melon with moldy thousands of pieces. Mold Qianzhang was once used as a tribute to pay tribute, and was praised as a strange dish by the Qing Dynasty court!
03| Dried plum vegetables buckle meat
Mr. Lu Xun can use plum vegetables to get a bowl of rice, and the novel "Wind Wave" also wrote: "Women bring out black steamed dried vegetables and pine yellow rice, and the hot puffs smoke." "The plum meat in the Shaoxing Big Arch Building near Lu Xun's hometown is certified by the locals as delicious.
Plum vegetables and oily pork belly is the most compatible, sucking full of oil plum vegetables like a shining black gem, the rich taste and the oil of pork belly complement each other, delicious even the tongue can swallow.
Plum dried vegetables, also known as "moldy dried vegetables", are the most daily food of Shaoxing people, and Lu Xun's descriptions of plum vegetables are mostly the daily meals of ordinary people.
After asking the waiter, I learned that most of the plum vegetables are made of mustard greens or sherry by drying, pickling, and fumigation, and the seemingly simple steps have achieved a strong delicacy.
04| Xishi tofu
The taxi driver in Shaoxing told Taitai that Xishi tofu was a dish that every household would cook, and asked him if his favorite was the Shaoxing banquet at the intersection of Lu Xun Middle Road and Jiefang Road. When I walked in, I found that this dish is almost mandatory at every table, and many Shaoxing people say: it is the taste of my mother's cooking.
Shaoxing's Xishi tofu should add bamboo shoots, shredded meat, ham, etc. to the tofu soup, season it with fresh chicken juice and soy sauce, and finally use starch to hook a thick sauce, salty and smooth bibimbap is the most suitable.
Nowadays, the Xishi tofu in Zhejiang cuisine is improved. The salty taste in the tofu is reduced, and shrimp, bamboo shoots, minced meat, fungus, etc. are added, and the soup color is clear and the tofu is white, delicious but also less heavy.
05| Shao Sanxian
Treasure Hunt Shaoxing cuisine is a shop that friends in Taitai Shaoxing love to go to, and the Shao Sanxian recommended by a friend feels mediocre when it is just on the table, isn't this Shanghai's three fresh soups?
After taking a sip, the eyes are widened unconsciously, and a little bit of yellow wine is put in the three fresh soups for freshness, and the deliciousness of fish balls, meatballs, and shrimp is matched with the sweetness of yellow wine, which is really amazing! The only deficiency is that the portion is too small, looking at the bowl is only shallow and shallow is not enough to eat.
The diners on the side smiled and introduced to us that Shao Sanxian had a pivotal position in Shaoxing, and in the past, this was a New Year dish that could only be eaten in the New Year.
06| Shaoxing Eight Treasure Dishes
Eight treasures is the classic dish of Shaoxing ten bowls, the pickles, tofu bubbles, enoki mushrooms, carrot shreds are fried and then left to cool, and finally put sesame oil to mix. Originally the auspicious eight treasures in the summer, the eight treasures become a sharp tool for summer, cool and crisp, and appear to be particularly stomach-pounding on sweltering days.
Ten bowl heads is a shaoxing people's name for "banquet", now professional production of ten bowl heads of the restaurant is no longer common, the ancient law of ten bowls due to the changes of the times can no longer see.
Fortunately, Aqiu ten bowls of heads, but also retained most of the Shaoxing specialties, Taitai Shaoxing friends said that if you miss the ten bowls of heads when you were a child, this shop is a must go.
07| Anchang sausage
Anchang is the most original ancient town in Shaoxing, the most characteristic here is Anchang sausage and soy sauce ~ once you enter the ancient town, you can smell the strong aroma of wax.
There are steamed sausages on the side of the road, buy a bunch of them and eat them while walking, the fresh aroma lingers on the tip of the nose, and the oil spills from the corners of the mouth, all showing how delicious this sausage really is!
Taitai has the privilege of seeing a production process, most of the exquisite Anchang sausages are to go to the mountains to purchase "Nian Pig" during the New Year, only take the position of the pig's hind legs, fat and thin and full of toughness, pork is cut into small cubes, add Shaoxing yellow wine, Anchang handmade soy sauce and various spices, tied in sections and dried for 5-7 days.
There are many farmhouse dishes in the ancient town, and we have chosen a popular one-pot fresh farmhouse restaurant as our place to stay.
The steamed sausage is cut into thin slices, half a slice of the sausage is slowly chewed in the mouth, and a sip of chilled rice wine can be enjoyed for an afternoon, even in the slightly hot summer breeze.
08| Shaoxing printing cake
Printing cake is every Shaoxing xiaoyuan childhood have eaten delicious, Zhang Ji big cake is Shaoxing old friends recommended, now there are not many professional Shaoxing printing cake shops, this shop was originally opened in Jiahe Garden, and later moved to the south of the city.
The cakes here are all made on the spot, and the snow-white rice noodles are poured into the mold, and the tip of the nose is lingering with the aroma of the cake, and the saliva is almost impossible to stop.
The freshly baked cake is the most delicious, and if you take a bite, the filling will accidentally flow out, and the sweet taste will feel very happy
Nowadays, Shaoxing yin cake has been included in the intangible cultural heritage of Shaoxing, and you must buy a piece to taste when you go to Shaoxing.
09| Shaoxing drunk chicken
Jiangnan area loves to be drunk, and Shaoxing, which is rich in yellow wine, uses "drunkenness" to the fullest, and drunken chicken is the absolute top card in Shaoxing cold plate.
In the treasure hunt Shaoxing dish, as soon as the drunken chicken is served, it is a faint aroma of wine that fills the air, twisting a small piece, the chicken skin is smooth and crisp, the chicken is tender and flavorful, and every trace of chicken is soaked with a light wine aroma, even if you can't drink alcohol, you can come to a few chopsticks.
10| all kinds of desserts are also full of wine aromas
In the capital of yellow wine, Shaoxing played a lot of tricks with yellow wine. Walking on Lu Xun Middle Road, you can see people everywhere holding huangjiu sticks, milk tea, double skin milk...
In 2014, the Rice Wine Popsicle was produced by the Yellow Wine Museum in cooperation with Shaoxing Yiman, and on this basis, Yi Jingxuan developed desserts such as Yellow Wine Milk Tea and Yellow Wine Double Skin Milk.
The amount of rice wine added to the dessert is less than 1%, but this faint aroma is surprisingly matched with dairy products, and the slightly drunk taste makes you unconsciously float up, as if there is also a different kind of happiness.
Shaoxing is a low-key jiangnan town, and it is also the Wupeng water town written by Mr. Lu Xun. From The Herb Garden to the Shamisen Bookstore, from stinky tofu to rice wine, there are so many reasons to love it.
Text | A tuan
Figure | Partial graph source network