Top 10 famous dishes in Shaoxing
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Shaoxing "Queen of Vegetables" Clear soup Yue chicken enjoys the reputation of Shaoxing "Queen of Cuisine", is a famous traditional cuisine of the Han nationality in Shaoxing, Zhejiang, it is said to be handed down from the Yue Kingdom in the Spring and Autumn Period, it is cooked with Yue chicken, a specialty of Shaoxing. This chicken is white and tender, the bone is crisp, and it is stewed with the original juice, and the taste is fresh and refreshing. The Qing Emperor Qianlong ate this dish when he traveled to Shaoxing, and even claimed to be good, and since then this dish has become a tribute to the imperial court. This famous dish has been improved by Shaoxing chefs several times, and with ham, shiitake mushrooms and bamboo shoot slices as accessories, it is more distinctive. The chicken is made of whole tender hens, accompanied by slices of ham, bamboo shoots, shiitake mushrooms, rice wine and other condiments, the chicken is white and tender, the bones are crisp, and the soup is fresh.
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Chinese cuisine of Zhejiang top ten classic famous dishes Dried vegetable stewed meat, also known as "dried vegetable meat", "moldy dried vegetable roast meat", "dried vegetable buckle meat", "dried vegetables bi pork", etc., is one of the most representative and culturally rich dishes in Shaoxing, is a famous dish in Shaoxing, Zhejiang, is also a popular Shaoxing specialty, was written into the "Chinese recipe". Its meat is crisp and soft, crisp but not greasy, and the dried vegetable oil is light and dark, with a mellow taste and a unique taste, suitable for all ages. Dried pork pays attention to braising into the flavor, steaming the crispy sticky, and winning with the taste. Fragrant and sticky, oily and non-greasy, jujube red, salty and luscious, quite idyllic flavor. In September 2018, dried vegetable stewed meat was selected into the Zhejiang list of "World Release of 'Chinese Cuisine' Activity and National Provincial Regional Classic Dishes" sponsored by the China Cuisine Association, and was rated as one of the top ten classic dishes of "Chinese Cuisine" in Zhejiang.
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Shrimp is a traditional local dish in Shaoxing, using fresh river shrimp cooked into bad juice, soft into the dish, shrimp white, tender, bad aroma tempting appetite, was included in the "Chinese famous recipe". Shaoxing people's "bad drunk" skill is second to none, and the "bad slip" technology is also pure fire, the aroma of bad brine is elegant, so it is usually accompanied by fresh and crisp and tender ingredients, so the bad shrimp came into being, and the bad shrimp is Shaoxing 'bad drunk' representative dish, with lees seasoning to cook food, with a long history, unique flavor.
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Bad chicken is a characteristic traditional dish in Shaoxing, Zhejiang Province, this dish is based on the Yue chicken and sake lees as the main raw materials, refined by white boiling, pickling, drunkenness and other processes, with the characteristics of tender meat, salty and delicious, bad and mellow. Legend has it that more than 2,000 years ago, this kind of chicken was raised in the Yue King's Palace, which was specially used for the emperor and queen concubines to watch and play, and then introduced to folk breeding, so it was also called Yue chicken. Bad chicken began as a folk dish, which is an indispensable dish for Chinese New Year's Eve night meals and Spring Festival banquets.
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Shaoxing drunken chicken is a traditional local dish in Shaoxing, Zhejiang, belonging to the Zhejiang cuisine, the dish is soaked by Shaoxing's unique Yue chicken and flower carving wine, the food can be described as tender and smooth, the wine is pleasant, is an indispensable dish for Shaoxing people to feast. According to legend, this dish and the great poet Li Bai quite a relationship, once He Zhizhang invited Li Bai to drink wine and eat white chopped chicken, after the two were drunk, accidentally knocked a plate of white chopped chicken in the wine altar, Li Bai tasted, did not expect that the chicken is not only tender, but also the aroma of wine, making people appetite, Shaoxing drunken chicken from this. This dish has a strong aroma of wine, nourishing the liver and kidneys, tonifying qi and blood and other effects.
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Shaosanxian is a traditional dish in Shaoxing, which has been used for more than 800 years, and is cooked together with fish balls, meat balls, river prawns, egg skins, pork belly slices, bamboo shoot slices, black fungus, meat skin, green onion segments and other field and mountain delicacies, plus delicious broth. The variety of taste, fresh and smooth "Shao San Xian" is respected by Shaoxing people as "the first of Yue cuisine", the balls are tender, fragrant and smooth, you can taste a variety of different flavors in a dish, and was rated as "Chinese Famous Cuisine" by the China Hotel Association.
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Shaoxing shrimp ball is a local traditional dish in Shaoxing City, originally named "shrimp meat beaten egg", which is one of the housekeeper dishes of Yatang Hotel in Shaoxing City. This dish has a history of more than 100 years, and was later improved by the chef and renamed "Shrimp Ball". The egg paste is fried to form a thin egg shred, wrapped in shrimp, golden buttery in color, crispy in texture, and dipped together with white onion and sweet noodle sauce, which tastes beautiful.
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Jianhu fish flavor is a traditional local dish in Shaoxing, Zhejiang, and a famous dish with a spicy flavor in Shaoxing. Shaoxing celebrity chefs use Jianhu grass carp to create fish dishes with flower-like shapes, salty, sour, sweet and spicy, rosin flavor and delicious aroma. In Shaoxing, large hotel catering, basically will do this Jian Lake fish flavor.
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White fish button chicken is a local traditional dish of Shaoxing, Zhejiang, which is delicious and salty, with soft and smooth meat and unique flavor. White carp is a salty dried product made from processing of yellow croaker, which is delicious and has a strong meat, which is a precious seafood. Yue chicken is a historical tribute and famous specialty of Shaoxing, fresh and fat. White carp and Yue chicken compatibility, the same steamed into dishes, can be described as the icing on the cake, its taste is better, both things have a tonic function, plus fresh, salty and fresh complementary, two flavors seeped together, chicken has a fish, fish has chicken fresh, salty and fresh into the taste, mellow and clear, rich aftertaste, is a typical representative of Shaoxing's "salty and fresh integration" flavor.
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Mould amaranth stem is a local traditional dish with a long history in Shaoxing, Zhejiang, with bright color, green as blue, fragrant and tender, delicious into the taste, help digestion, increase appetite, and is the most suitable for rice. When making moldy vegetable stems, first cut the vegetable stalks into inches long, put them into a basin and add enough water, rinse the white foam on it with water, and then drain the water, you can enter the altar to ferment; no salt is put in the fermentation, the salt can be steamed and eaten and then added, and so on for a few days there will be aroma overflow, if you gently press it to become soft, the mold amaranth stem will be ready. Catch a bowl of vegetable oil, put it in the pot and steam, and its melodious aroma will begin to stir.
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Three stinks, generally refers to stinky tofu, stinky amaranth stalks, stinky winter melon, is the traditional flavor of Shaoxing cuisine. Steaming three stinks is the steaming of moldy amaranth stalks, stinky tofu and stinky winter melon together, and the locals steam it, it is used to make rice, and it is delicious to eat. In Shaoxing, odorless and unhappy, stinky tofu is famous; moldy amaranth stalks are also known as the hegemonic food world, because the latter two need to use the brine to marinate it as a source of odor.
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Xishi tofu is a traditional dish in Zhuji, Zhejiang, and is said to be a custom left over from Xishi. Xishi tofu is selected from tender white tofu cut into small pieces, supplemented by enoki mushrooms (yellow cauliflower), fungus, minced meat, shiitake mushrooms, and bamboo shoots garlic wine sauce, stir-fry, then boiled in chicken broth, then made with kudzu powder, and finally out of the pot with a handful of green onion and pepper. After the dish is cooked, the soup is wide and thick, smooth and tender, the color is gorgeous, the color, aroma and taste are excellent, and the aftertaste is endless.
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Frozen pork is a local traditional dish in Shaoxing, Zhejiang Province, which is carefully cooked over low heat, with fish meat, salty and fresh, fresh and fragrant, red and shiny, oily but not greasy, and has a unique flavor. In Shaoxing folk Chinese New Year's Eve "year-end" must be this dish, the ancients once said, the meat is first simmered, put into the Taiwan carp simmered, the carp rotten can be eaten. Xiaobian recommends other specialties of Shaoxing: Shengzhou chicken sauce soup, fried stinky tofu, small Shaoxing white chopped chicken, shrimp oil soaked chicken, dried vegetable shrimp soup, steamed mandarin fish, clear soup fish balls, head belly vinegar fish, fish roasted tofu, Shao-style shrimp balls, Shaoshijing, Shao-style small buckles and so on.