<h1 class="pgc-h-arrow-right" > Xiao Shaoxing Restaurant: steamed double odor</h1>
Shaoxing City, Zhejiang Province, is the hometown of the great literary scholar Lu Xun, and is also the famous Water Town of Qiaoxiang, which attracts a large number of tourists throughout the year and has set foot in Shaoxing sightseeing tourism. The life of the residents of Shaoxing Urban Area leaves the deepest impression on tourists in different places, and hurting buddha is a slow pace of life.
People found that the speed of the residents in the neighborhood when riding electric cars is not very fast, and one thing is very commendable, all the cyclists wear safety helmets, and the speed of the bus is not hurried. Even at the intersection of the city center, the traffic police and traffic management personnel who maintain order are extremely rare, and there are only one or two on duty. It has been found that in a few provincial capitals, the traffic management personnel at the intersection of the cross will even form a pile phenomenon, which also reflects the overall quality of Shaoxing residents from one side.
Xiao Shaoxing Restaurant is located next to the Zhuangyuan Building on Cangqiao Straight Street, which is an antique old street full of specialty shops of three or three couples. Some of the local characteristics of Shaoxing are also extremely interesting, and even yogurt has some yellow wine taste, which may be a continuation of the yellow wine town.
When tourists walk into the small Shaoxing restaurant, looking at the Restaurant's Jiangnan characteristics are very prominent, the table and partition are like walnut, the overall environment is clean and tidy, and the booths and boxes are not very large. The entrance is lined up with a variety of southern specialties, and the waiters use non-standard Mandarin to recommend some special dishes of Xiao Shaoxing Restaurant to tourists from other places.
When steamed double stink (stinky tofu and drowned amaranth stalks) is brought to the table, it is refreshing with a faint smelly umami, and today's dishes may take into account people's taste needs, not the traditional special smell. Wild amaranth is now becoming less and less common, and it is estimated that people over the age of 50 have something to know about wild amaranth. Many years ago, people harvested amaranth from the wild, washed its stalks, cut them into sections for submerging, and when they were matured and taken out, the smell was particularly strong, and it could even be said that they were flushed into people's nasal cavity, and when they were served to the table, the whole house was filled with a fresh odor.
When diners take a sip of amaranth stalks, it looks like tender tofu inside, how tender and fragrant it is! A dish with a foul smell that appeals to the tongue and has an endless aftertaste. Many years ago, when most families had difficult living conditions, the flooded amaranth stalks were eaten at home and were never served to the table for guests to enjoy, because the smell was too strong.
Nowadays, people are very different, using it as the original taste of tradition
The dish is on the table of daya and is recommended as a special dish for diners to enjoy and reminisce!
Author: Lou Lou