has a history of construction dating back over 2500 years, making it one of the first national historical and cultural cities, a city recognized by the United Nations as a Habitat City, and one of China's best tourist cities. It is also renowned for its canals, bridges, wine, calligraphy, and scholars.

FeaturesSnacksSuch as: stir-fried meat with dried vegetables,SaffronFragrantCakeand fresh chicken soup, honey bean cake, and new spring chickenbreadandwalnut cake, drunken river shrimp, Shaoxing duck, Shaoxing eel, and Shaoxinggingerbeans, Shaoxing chicken, and Shaoxing mushroomdriedcarp, Shaoxing eight delicacies, Shaoxing mushroom, and Zhu Wan Changcakesandbraised duckand Shaoxing mandarin fish, etc.Shaoxing smelly tofuintroductionShaoxing smelly tofu, made famous by Lu Xun, is one of the most famous foods in Shaoxing. The most famous versions are the smelly tofu from the Hanheng Hotel and the three-flavor smelly tofu from the Lu Xun Memorial Hall.

Smelly tofu is a must-try for any visitor to Shaoxing, but it can also be a difficult dish for those unfamiliar with the flavors. It is made from dried bean curd, which is fried until it turns brown and crispy. The result is a dish that is both savory and slightly sweet.Some people love the smell, while others find it repulsive.

Those who enjoy it are drawn to the aroma, while those who dislike it try to avoid it.

The most skilled cooks can eat it without any additional seasoning, as the flavor is already perfect.

Nowadays, smelly tofu is also available in Hangzhou, and it can be a good way to try something new. However, it is still not as popular as the local version.The best version is found in the narrow alleyways of Shaoxing, where the elderly women are always there, watching over their warm stoves.History and CultureSmelly tofu is a traditional snack with a rich cultural history, dating back almost a thousand years. Its peak period was during the Qing Dynasty, when the Emperor Qianlong was so impressed by Hanheng's smelly tofu that he wrote a poem praising it.The poem helped to popularize the dish throughout the country. According to historical records, even Empress Dowager Cixi enjoyed smelly tofu and included it in her imperial diet.PreparationSmelly tofu is a delicious dish, and its popularity is due to the careful preparation of the broth. The broth is made from a variety of ingredients, including fresh vegetables, dried beans, and spices. It takes several years to make a good broth, and it is not just any broth.A good broth must be made with fresh ingredients and carefully prepared.

Ingredients and Recipe:

5 kg of soybeans

250g of chili oil

1 kg of tea oil150g of fragrant oil500g of soy sauce

15kg of broth

100g of coarse salt300g of gypsumProduction process:1. Making tofu: Soak the soybeans in water, then wash them clean. Add 20~25kg of water and grind them into a slurry. Add the same amount of warm water and stir until it is evenly mixed. Place it in a cloth bag and squeeze out the liquid. Then, add boiling water and stir, then squeeze again. Repeat this process until the bean curd is no longer sticking to your hands.The bean curd is now ready.2. Frying smelly tofu: Dissolve the alum in a bucket and pour boiling water to break it up. Place the bean curd in the water for about 2 hours, then remove it and dry it.Then, place the bean curd in the broth and boil it for 3~5 hours in the spring and autumn, 2 hours in the summer, and 6~10 hours in the winter. After boiling, remove it and rinse it briefly with cold water. Then, place it in a colander to drain the water.Next, heat the tea oil until it is red and place the bean curd in it. Fry it over low heat for about 5 minutes, until it is golden brown. Then, remove it and place it on a plate. Use a fork to make a hole in the middle of the bean curd and pour in the chili oil, soy sauce, and fragrant oil.

51. Dried carp

(1) Making Tofu: Soak soybeans in water, then rinse thoroughly. Add to 20-25kg of water, grind using a stone mill into a paste, then mix with an equal amount of warm water. Pack into cloth bags, squeeze out the juice, and thenIntroductionDried carp is a traditional Zhejiang dish, known for its delicious flavor and nutritious ingredients. It is made from carp meat, which is rich in protein.The carp is marinated in vinegar and spices and then dried in the sun. The dried carp is a popular snack, and it is often eaten with beer.Preparation1. Car800g of rice wine3.5g of gunpowder1500ml of Shaoxing rice wine2250g of sugar750g of salt

1. Place the carp on a cutting board and cut it into two pieces along the spine.2. Rub the salt and gunpowder all over the carp.3. Hang the carp in the sun to dry for 10 days.4. After drying, cut the carp into 10cm long and 3.5cm wide pieces.

5. Place the carp in a small clay pot and pour rice wine, sugar, and Shaoxing rice wine over it.6. Steam the pot for about 1 hour.7. Serve with rice or noodles.

Pickled Fish

Introduction

is a traditional snack with a long history, made from finely ground wheat. It is known for its delicious flavor and chewy texture.is easy to cook and eat, and it can be used to make various dishes, such as stir-fried dishes, soups, and desserts.It is also a popular snack for children.According to Shaoxing customs, every winter, people buy fish and dry them for preservation, making fish cakes, which can be given as gifts to relatives and friends, or enjoyed by oneself. It was once listed as a tribute.

Method

One piece of freshwater fish, 800g of rice wine, 3.5g of fire nitrate, 1500ml of Shaoxing rice wine

Sugar

2250g, 5000ml of Shaoxing wineSalt

750g1. Place the freshwater fish on a cutting board, do not remove the scales, use a knife to cut from the tail to the head along the back, split the head, cut into two pieces connected by the belly, remove the internal organs and gills, cut off the teeth, scrape off the black membrane in the belly, use clean cloth to wipe the belly cavity.

2. Mix the salt and fire nitrate, rub all over the fish, back to the

spinemust be rubbed twice, use chopsticks to poke several holes at the thick meat part of the back, so that the salt nitrate can be stuffed in, to prevent moldy.Then put it in a large jar (with the scales facing down), press with large stones on top, after 7 days take it out, wash it with water, and dry it in the sun for about 10 days.3. Cut the fish cakes into small pieces about 10cm long and 3.5cm wide, put them in small clay pots.

Mix rice wine, sugar, Shaoxing wine, and rice wine into juice, pour it into the clay pot to immerse the fish pieces, use two pieces of bamboo to cross each other to tie the fish cakes, then seal the clay pot mouth with mud, put it in a cool place to ferment for four months.4. Before eating, put the fish cakes in a steamer, add original broth, sugar, Shaoxing wine to immerse the meat, cover, steam on a strong fire for about 1 hour, until the meat turns a fresh red color.

Eat and plate with original broth.

Filter out the residue from the old broth, after high temperature sterilization, put it in a clean can, and seal it with mud, for use next year. The quality is better.Shaoxing Tofu Skin

Introduction

Shaoxing tofu skin, has a long history, exquisite production, was famous during the Qing Dynasty, is one of the traditional specialties of Shaoxing.

Shaoxing tofu skin is made carefully, with a good flavor, the shape is similar to

noodles, has the characteristics of being tough but not hard, dry and not easily broken, Shaoxing tofu skin is dry and fluffy, has good air permeability, is easy to store, is economical and practical, is a high-quality dry food often used in family life.Shaoxing tofu skin is easy to cook, can be eaten with or without meat, can be fried or steamed, and can also be used to make

soupand dishes, such as addingeggs, or beating eggs into Shaoxing tofu skin, this is called egg Shaoxing tofu skin, in the countryside is used to entertain new husbands or guests.It is asnack.Dried ham

Method

The dough is made using finely ground rice, which is washed, soaked, milled, squeezed, allowed to ferment (also known as short fermentation), mixed, and then formed into balls, cooked, cooled, and then pressed into noodles.The noodles are shaped like discs, with thin and even strands, without any gaps or knots, are fluffy and neatly stacked, have no broken ends, and have a slightly translucent appearance with a glossy finish. The diameter of the noodles is approximately 1-1.2 millimeters for medium-sized noodles, 1.4 millimeters or more for large-sized noodles, and less than 0.8 millimeters for small-sized noodles. They are made from special varieties of rice and have a diameter of 0.6 millimeters, which are called "sheep's wool noodles". They can be boiled in hot water and served with various condiments.Cooking method: 1. Soup method: Place the condiments (such as salted pickled vegetables, meat shreds, etc.) in boiling water and cook for 1 to 2 minutes, then add the noodles and continue cooking for 1.5 to 2 minutes. Serve with your favorite condiments and seasonings.

Soup noodlesDone.If there is fresh chicken at home, you can also add it to the boiling water before making noodles.Chicken soupIt will be even more delicious!2. Stir-fry method: Add the noodles to boiling water and cook for about 2 to 3 minutes. Then, drain and mix with appropriate amount of oil, meat shreds, green onions, and appropriate amount of soy sauce to make delicious and delicious Shengzhou fried noodles.

Soup and chicken

Brief introduction

Soup and chicken, a traditional Han ethnic cuisine from Shaoxing, Zhejiang, is said to have originated from the Chu Kingdom in the Spring and Autumn period. It is made with Shaoxing's local chicken.

ThisChickenWhite and tender, with crispy bones. Using original broth, it is flavorful and refreshing.This dish was eaten by Emperor Qianlong of the Qing Dynasty when he visited Shaoxing, and he praised it highly.

After that, this dish became a tribute dish for the imperial court.Now, this famous dish has been improved by Shaoxing chefs, and added withHamCut into equal quantities.MushroomsBamboo shoots, making it more distinctive.The chicken uses a whole tender hen, combined with ham slices, bamboo shoots, mushrooms, Shaoxing wine, and other seasonings.The chicken is white and tender, with crispy bones and clear soup.Cooking method:

Ingredients:

1000g chicken, oil

Spinach50g, 25g ham,Bamboo shoots25g, 10g mushrooms, 25g Shaoxing wine, 2g salt,MSG3g.Production method:

1. First, kill and pluck the live, tender hen, wash it, and cut it into pieces.

Remove the claws，and break the small leg bones. Then, make a small opening on the back, 3.5 cm away from the tail, remove the internal organs, wash them, and boil them in boiling water to removebloodand foam.2. Take a

largesand pot，put a bamboo grate on the bottom, and place the chicken in it. Add 2500 ml of water, cover and bring to a boil over high heat, and skim off the foam.

3. Then, continue to simmer over low heat for about 1 hour. After 1 hour, take it out and place it in a stew pot, and pour in the original broth.

4. Then, place ham slices, bamboo shoots, and mushrooms on the chicken. Add salt, Shaoxing wine, and MSG, and steam over high heat for about 30 minutes.

5. After steaming, place the blanchedspinachleaves on the stewed chicken and serve.

Production tips:

1. When steaming the chicken in a stew pot, place it face down.

2. The chicken comes from Shaoxing, so when selecting the chicken, you should choose purebred chickens raised by local residents in Shaoxing.

Shaoxing fried dough

Brief introduction

Shaoxing fried dough is a traditional snack from Shaoxing. It has a very long history and was one of the eight tribute dishes of the Qing imperial court. It was once known as "entering the imperial palace".

Shaoxing fried dough is made from finely milledglutinous riceand is kneaded intonoodles，combined with appropriate amounts of spices such as star anise, cardamom, white bark, cloves, fennel, and ground edible spices, then mixed with pure white sugar, and formed into a dough. After being baked on white charcoal fire, the fried dough is golden and not burnt, hard and not tough, with a crispy and sweet taste, and also has functions such as dispelling depression, calming the heart, appetizing, and improving digestion.History and cultureShaoxing fried dough originated in the early years of the Qing Jiaqing reign, and has a history of more than 170 years.

The founder was Meng Chengzheng, who belonged to the Wang Jin Four Houses.

Theiryear-round cakeshop, which originally specialized in selling year-round cakes and fried dough.One year, there was a lot of rain, and the business was slow. The shop had a lot of unsold fried dough.Meng Chengzheng saw that the fried dough was about to deteriorate, so he temporarily baked it over a charcoal fire to store it for a few days.Unexpectedly, the baked fried dough turned yellow, became harder, and had a fragrant aroma, and tasted even better than the original fried dough.Meng Chengzheng was inspired and named it "Meng Da Mao Fried Dough Shop".From then on, Shaoxing fried dough became a traditional local product.Thick-crust burnt cake

Brief introduction

Thick-crust burnt cake is a local specialty in Shaoxing, with a production history of more than 100 years.

The crust is crispy and crunchy, and the filling is soft, without any hard particles, and does not stick to the teeth. It has a distinct aroma, and is both sweet and savory.Cooking method:

Crust:

24 kg flour, 200g white sugar, 5.5 kg refined vegetable oil, 3 kg honeyOil: 4.5 kg flour, 2.5 kg refined vegetable oilFilling: 29 kg refined flour, 14.4 kg white sugar, 10.8 kg refined vegetable oil

Sesame

seeds, 4 kg, 1.45 kg saltIngredients: 1.45 kg egg, 1 kg sesameProduction method:

1. First, pour white sugar and refined vegetable oil into the dough mixer, add water, and mix. Then add flour and continue mixing. The amount of water should be 30% of the flour.

It needs to be kneaded and wrapped quickly, and should not be left for too long.

2. Make the crust: First, put the flour into the dough mixer, then add refined vegetable oil and knead it evenly, so that the flour particles are fully soaked in oil.3. Make the filling: Divide the crust into equal portions, and then divide the oil into the corresponding portions.

4. Form the crust: Take an equal amount of crust and oil, and rub it into a ball, then use a small dough scraper to flatten it, and then fold it in half, and then roll it with the palm of your hand into a thin cake.

5. Make the filling: Take an equal amount of filling, and rub it into a ball, then use a small dough scraper to flatten it, and then fold it in half, and then roll it with the palm of your hand into a thin cake.6. Bake: Originally, use a circular open-fire stove with a diameter of 10 cm, and paste the cake around the edge of the stove, and put the charcoal in the middle.Now, use a far-infrared electric stove.

If the temperature is too high, the cake will burn. If the temperature is too low, the cake will fall.Therefore, the temperature must be appropriate.5. Forming: Wrap the oil-fried dough skin, use the palm to flatten, then fill it with filling, seal the mouth, use the palm to press slightly, make a semi-circular dough skin, punch 3 holes on the bottom, sprinkle a small amount of sesame on the surface, then brush egg wash.

After brushing with egg wash, you should quickly put it in the oven to bake.6. Baking: Originally used a circular special oven with a lid, the edges of the oven are lined with the dough skin, the middle is white charcoal.

Now use a far-infrared electric oven.If the temperature is too high, it will burn, if the temperature is too low, the dough skin will fall.Therefore, the heat should be appropriate.Shaoxing

Historical and CulturalShrimp balls

Introduction

Shrimp balls are a traditional Han Chinese dish from Shaoxing, Zhejiang province. The dish consists of egg batter that is deep-fried to create thin, crispy strands of fried egg, which are then wrapped around shrimp, giving the dish a golden color.ButterGarnish, with a fragrant and crispy texture, is typically eaten with chopped green onions and sweet bean sauce. This dish has a history of over 100 years.The original name of the dish was "shrimp meat with egg batter," and it was a signature dish of the elegant restaurant, Han Tang Hotel, in Shaoxing City. After being improved by the chef, it was renamed "Shaoxing Shrimp Balls."

Instructions

Main ingredients: 750g shrimp

Auxiliary ingredients: 20g potato starch, 150g eggs15g green onions, 15g sweet bean sauce, 1g saltRendered pork fat (50g), 3g MSG

Instructions:1. Crack the eggs into a bowl, add the wet potato starch, salt, and MSG, and mix well. Then, add the shrimp and stir until evenly coated.2. Heat a wok over high heat, add the rendered pork fat, and heat until it's about 70% cooked. While stirring with a long metal chopsticks in a clockwise direction, slowly pour the egg and shrimp mixture into the wok.3. When the egg strands are crispy, quickly remove them with a slotted spoon and drain the oil.4. Use chopsticks to arrange the shrimp balls on a plate, and surround them with blanched and washed green onion leaves. Serve with chopped green onions and sweet bean sauce.

Tips:

The key to making this dish is to control the heat. The egg strands are formed after being deep-fried, giving them a crispy, golden, and fragrant texture. They are typically eaten with chopped green onions and sweet bean sauce, making them delicious.

The shrimp used in "shrimp meat with egg batter" are cooked using the traditional method. When stir-frying, the egg and shrimp mixture is slowly poured into the hot oil while stirring, and the heat must be carefully controlled. This is the key to making the dish.

Shaoxing Anxiang beans

Introduction

Shaoxing Anxiang beans are a famous local snack from Shaoxing, Zhejiang province, belonging to the category of traditional snacks eaten at home. They are also a popular dish in restaurants and homes in both urban and rural areas.

As the saying goes: "Eat Anxiang beans, chew and enjoy, use delicious sauce."The sauce is made with fresh Anxiang beans (also known as "rabbit bean"), with ingredients such as garlic, ginger, scallions, soy sauce, and seasonings. The beans are then cooked slowly over low heat until they are soft and tender, with a rich aroma.

This Anxiang bean is usually light yellow in color.

The outer skin is wrinkled and the beans are soft and chewy, with a refreshing and fragrant flavor.

History and CultureWhen talking about Anxiang beans, people often associate them with a famous story about Anxiang beans in Lu Xun's works.In 1981, several Japanese drama enthusiasts were eager to taste Anxiang beans in Shaoxing. One of them, a Japanese friend, was sitting at a table in the Han Heng Hotel, eating Anxiang beans, and carefully examining them. He was as if he was inspecting a rare treasure.

This small Anxiang bean became an important detail in understanding the local culture and customs of Shaoxing.Because Lu Xun mentioned Anxiang beans in his work, "Kong Yiji," the story spread and became famous both in China and abroad.Now, this traditional food is a "souvenir" for tourists, and many foreign visitors who visit Lu Xun Memorial Hall often head to nearby Han Heng Hotel to try a bowl of Anxiang beans and enjoy the local flavor.

When leaving, do not forget to bring a few bags as gifts for relatives and friends, to share the joy of visiting the hometown of Lu Xun.

When leaving, they often take some jars of local products as gifts for their friends and family, so that they can also experience the joy of traveling to Lu Xun's hometown.InstructionsAnxiang beans seem simple to cook, but there is actually a lot of expertise involved.

It is important to use fresh Anxiang beans (also known as "rabbit bean"). Wash and soak them in water, then cook over high heat for about 15 minutes until the outer skin starts to peel and the beans are slightly concave. Then add garlic, ginger, scallions, soy sauce, and seasonings, and continue to cook over low heat for another 15 minutes.At this point, the outer skin of the beans turns slightly yellow and wrinkled, the beans are soft and chewy, and have a fragrant aroma with a salty and fresh flavor.40.1. Process and clean freshwater fish, cut into two pieces horizontally and place on a cutting board, first cut diagonally with a reverse knife, then change the angle to cut with a straight knife, cross the oblique and straight knife, then cut each piece into 6 pieces;

Lake Fish Flavor

IntroductionLake Fish Flavor is a local specialty of Shaoxing, Zhejiang province. It is a way of cookinggrass carp, with a combination of sweet, sour, spicy, and savory flavors.The local chef uses grass carp to create a dish that is shaped like a flower, has a combination of sweet, sour, spicy, and fragrant flavors, and has a rich aroma.

The lake is clear and the water is abundant, providing a good environment for fish to grow. Grass carp is particularly abundant in the lake, with large and delicious meat.

Instructions

Main ingredients: 500g grass carpAuxiliary ingredients: 50g red chili, 25g pork30g potato starch, 30g.Seasonings: 40g sugar, 1g ginger, 30g yellow wine, 5g scallionsVinegar30g, 5g garlic, 2g salt, 1g MSG, 15g sesame oil, 50g pork fat (rendered)

Instructions:

1. Gut and fillet the grass carp, and slice the meat into two pieces. First, slice the meat diagonally with a small knife, then use a larger knife to cut it into strips. The diagonal and straight knife cuts should cross, and then cut into 6 pieces per piece.

2. Place the fish pieces in a bowl, add 25g yellow wine, salt, and MSG, and marinate for a while. Then, dredge in potato starch.3. Heat a wok over medium heat, add the rendered pork fat, and heat until it is about 70% cooked. While stirring with a long metal chopsticks in a clockwise direction, slowly pour the fish and potato starch mixture into the wok.4. When the fish is cooked, remove the fish pieces from the wok.

5. Add the sugar, red chili, garlic, ginger, scallions, soy sauce, and MSG to the wok. Stir-fry until the sauce is slightly thickened and the ingredients are evenly coated.6. Add the rendered pork fat and sesame oil to the wok, and stir-fry for a moment.7. Serve the fish pieces with the sauce.Tips:To make the dish more delicious, you can add some cooked scallions or other vegetables to the wok before serving.

The fried grass carp is also delicious when eaten with rice, noodles, or cold rice.

2. Put the fish pieces in a bowl, add salt, 25g of rice wine, and 5 minutes to marinate, then sprinkle with dried potato starch;

3. Red chili, ginger, garlic, pork

and green onions, all chopped;4. Place the wok on medium heat, pour in the cooked pork fat, heat to 50%, use chopsticks to clamp the fish pieces and put them into the wok one by one, fry until the surface is golden, then remove and drain the oil;When the oil temperature rises to 70%, put the fish pieces back into the wok, fry until crisp, then remove and plate;

6. While

frying the fish

pieces, in another wok, heat up, pour in 10g of cooked pork fat, add chopped meat, chopped garlic, fry, add 5g of rice wine, 50ml of soup, salt, sugar and sesame oil, boil;7. Then use wet potato starch to make a thin sauce, add minced ginger, red chili and vinegar, drizzle with sesame oil, use a spoon to stir evenly, pour on the fish pieces to makeShaoxing Sauce

Introduction

Shaoxing sauce is a local specialty of Zhejiang Province, which is also called "fermented tofu".

Shaoxing sauce is a cheap and delicious seasoning, red sauce is made with meat, the taste is fragrant and rich, and is a traditional local dish in Shaoxing;

The white sauce is also commonly used in Shaoxing to steam tofu, add a little green onion, and form a special white, yellow and green color, which has a unique flavor and is very appetizing.Shaoxing sauce, although not as famous as Shaoxing old wine, is also a favorite purchase for tourists visiting Shaoxing, which is given to relatives and friends.Shaoxing sauce has 5 main types: red sauce, white sauce, square sauce, green sauce and chess sauce.Due to the difference in ingredients and flavors, red sauce is the most representative type of Shaoxing sauce.

In the past, Mr. Shao Lizi, a famous local figure, loved to eat Shaoxing sauce, and always had Shaoxing sauce on his table, and during banquets, he would also serve Shaoxing sauce as a delicacy, and guests would praise it highly.Shaoxing sauce has excellent color, aroma and flavor, which is most suitable for eating withporridge

, water noodles, and cold rice. If mixed with some spicy oil, the taste will be even better.And after eating, it can also be made into "Shaoxing sauce soup", which is also delicious.And red sauce, meat is red and fragrant, is a famous dish in Shaoxing.And white sauce, Shaoxing people often use it to steam tofu, add a little green onion, and form a special white, yellow and green color, which is a localhome-cooked dishin Shaoxing.Historical and CulturalAs early as the Wei Dynasty in the 5th century, there was a record of "fermented tofu" in ancient books.

In the Ming Dynasty, Li Shizhen wrote in "Compendium of Materia Medica", "Fermented tofu, also known as Shaoxing sauce, is made from soybeans, cooked and fermented, and has a rich aroma and flavor."

The famous Chinese food writer Lu Yu wrote in the 11th century, "Fermented tofu, also known as Shaoxing sauce, is made from soybeans, cooked and fermented, and has a rich aroma and flavor."In the Qing Dynasty, Shaoxing sauce was a major product of Shaoxing's major soy sauce factories.The famous Shaoxing soy sauce factories in the Qing Dynasty include: Shen Tongmei, Xian Heng, Qian He, Tong Xin, Lao Shun Tai, and Zheng De.A few days later, I accidentally came across this block of tofu, which had developed a fragrant aroma.I had plenty of wine at home, so I poured some in and it became incredibly fragrant. This is how Shaoxing fermented tofu was created.

As early as the Jiajing years of the Ming Dynasty, Shaoxing fermented tofu was already being exported overseas. At the time, places like India, Myanmar, and Singapore all sold Shaoxing fermented tofu, and many shops even had signs outside that read "Shaoxing Fermented Tofu". Business was very prosperous.Fermented tofu has always been one of the main products of Shaoxing's soy sauce factories.During the Qing Dynasty, soy sauce factories like Shen Tong Mei, Xian Heng, Qian Yue, Tong Xin, Lao Shun Tai, and Zheng De all produced fermented tofu. In terms of quality, Xian Heng was the best.The Xian Heng soy sauce factory (the predecessor of Xian Heng Food Factory) was established during the Qing Dynasty. Because of its careful selection of ingredients and meticulous craftsmanship, its quality was superior to that of its competitors.