What are the specialties of Zhejiang?

Shaoxing Orchids, Shaoxing Silk, Fennel Beans, Shaoxing Bean Curd, Dried Moldy Vegetables, Shaoxing Scented Cake, Shaoxing Old Wine, Shaoxing Duck, Shaoxing Dahling, Shaoxing Crab, Shaoxing Gold and Silver Foil, Shaoxing Mandarin Fish, Shaoxing Milk Cucumber, Shaoxing Mother's Soy Sauce, Shaoxing Green Stone, Shaoxing Blue Fish, Shaoxing Lace, Wang Xingji Paper Fans, Shaoxing Tin Foil, Vietnam Ceramics, Vietnam Goose, Vietnam Chicken, Stinky Tofu, Shaoxing Tribute Cucumber, Keqiao Tofu, Lan Ting Peach, Shaoxing Wuliang Hat, Shaoxing River Eel, Shaoxing Tangling Reed, Meng Damao Scented Cake, Ri Zhi Cha Traditional Foods: Meng Da Mao Xiang Cake, Yue Flavored Fennel Beans, Chang Tang Jiao Bamboo Shoots, Bad Chicken, Yue Chicken, Bean Curd; Mould Series: such as Moulded Dried Vegetables, Moulded Thousand Sheets, Moulded Hairy Beans, Moulded Amaranthine Stalks; Sauces: Sauces for Chickens, Sauces for Ducks, Sauces for Vegetables, etc.; Modern Foods: Silver Silk Rice Noodles, Chinese Soft-shelled Turtle, Pearl Powder; Drunken Series: such as Drunken Shrimp, Drunken Chicken, Drunken Dried Fish. Shao-style shrimp balls Shrimp and egg paste together with the mix, in the frying pan simmered for a few moments to be completed. This dish is made by wrapping shrimp in shredded egg, and is golden and oily in color, crispy on the outside, tender on the inside, and dipped in green onion and sweet sauce for dipping, which is excellent in color and flavor. Shaoxing Sesame Duck Shaoxing sesame duck is named after its distinctive white-gray feathers with brown spots. "It is a traditional custom of the Shaoxing people to grow rice to make wine and raise ducks on the lees. Song time, the water village raising duck has been quite common, the poet Lu You had "slope put ten thousand ducks", "ducks twilight home" poem, describing the scale of Shaoxing ducks and the scene at that time. Shaoxing ducks are small, agile, and like to look for small creatures in rivers and lakes, so they grow fast and mature early. The mother duck (locally known as the old duck) will generally lay eggs in about 120 days, and the eggs laid are large and thin-shelled. And the egg production rate is generally around 250-300. Is China's excellent waterfowl species. Now, Shaoxing City, the relevant departments of the annual supply of nearly 20 provinces and cities of the country's purebred duck, up to 20 million or more. Small shaoxing chicken porridge small shaoxing chicken porridge store chicken porridge is an authentic Shanghai flavor snacks. The store was founded by a Shaoxing people in 1947, due to the founder and the main operation of the master are Shaoxing people, here will form a small Shaoxing people world, so people give it the name "small Shaoxing chicken congee store". Little Shaoxing chicken congee is a snack with chicken soup boiled in the original juice of the terrier rice porridge, with chicken and a variety of ingredients. Eat chicken congee, the cooked chicken cut into 3 cm long 0.6 cm wide pieces, plate, chicken congee into the bowl, plus green onions, ginger and chicken oil, together on the table. At this time, the chicken porridge yellow with green, chicken meat color white bright, pleasing to the eye, appetite. When tasting, the chicken porridge is sticky and slippery, fresh and flavorful, the chicken meat is tender and refreshing, rich in nutrients, the more you eat, the more fragrant. This food is operated in small Shaoxing chicken porridge stores in Shanghai. Shaoxing Fennel Beans When it comes to fennel beans, people often think of the interesting plot about fennel beans mentioned in Lu Xun's works. In 1981, several Japanese theater people couldn't wait to go to Shaoxing to taste fennel beans, one of the Japanese friends, when he sat down at the eight-imperial table in the Xianheng Hotel, ate fennel beans while examining the fennel beans, as if they were appraising a rare treasure. This small fennel beans became an important detail for them to understand the local customs of Shaoxing. Overview: Fennel beans are a kind of wine often prepared in Shaoxing hotels in all seasons, which is inexpensive and delicious. It is made from dried fava beans (called Luo Han beans in Shaoxing dialect) cooked with fennel, cinnamon, salt and other auxiliary ingredients and water. It is fragrant, salty and flavorful. And because cinnamon has the role of odor correction and flavoring, folk believe that fennel beans "into the belly and warm the stomach". Experts cook fennel beans so that they are cooked but not rotten, so that they become more flavorful as they are chewed, making them ideal as a dish for drinking. Shaoxing Fragrant Cake Shaoxing Fragrant Cake has a history of more than 200 years. According to legend, the first batch was made by accident. At that time, near the Changqiao Bridge in Shaoxing city, there was a cake store called "Wang Jin Si Fang", which produced Yin Gao (Chao Gao), and due to the fact that this cake store had enough white powder and sugar and processed the cake with care, the supply was not enough to meet the demand. One day, due to a sudden change in the weather, the cake store did not sell out all its rice cakes that day. The owner of the store was afraid that the cake would become tasteless overnight and affect its reputation, so he used fire to bake it. Who knew that after baking, the flavor of the cake was crispy and delicious, far better than the cake. The next day it was listed for supply and was snapped up by customers. Seeing the profitability, the store owner produced baked rice cakes for sale in the future. Soon, the rice cake store also copied. Because of the baked, crunchy, and sweet flavor of the rice cakes, they came to be known as janggok. Characteristics: There are many varieties of honggao, and their flavors can be sweet or salty. There are yellow cakes such as Qin Gao and Chaowu Gao (whose shape resembles that of a Chao Wat), and white cakes such as Chicken Bone Cake and Osmanthus Cake, which contains the flavor of osmanthus. Its raw materials are mainly refined white rice and sugar, supplemented by spices made of Chinese medicine such as cloves, dahurica, cardamom, etc. Therefore, it has both sweet, fragrant and crispy characteristics. Qing Dynasty had been listed as one of the eight tributes to Shaoxing. Oil-blasted prawns Take Shaoxing river prawns, slightly burst with high fire into. With tender shrimp meat, slightly sweet and sour, shrimp shell red, crunchy when eating the characteristics of the wine is a good dish. Stewed meat with dried vegetables "stewed meat with dried vegetables" is a traditional flavor of Shaoxing, Zhejiang Province. Shaoxing dried vegetables is a famous national specialty, tender and fragrant, and meat **** cooking, delicious flavor. "Dried vegetables stewed meat" is the original local rural women cooking home cooking. In the early years of the Republic of China, Shaoxing restaurant with dried vegetables and help strip of meat with seasonings made of dishes, rich flavor, fat but not greasy, delicious, attracting a large number of diners, so that it has become Shaoxing City, a famous dish. Mr. Lu Xun was also very much like to eat "stewed meat with dried vegetables", he was in Shanghai in the 30s, whenever he went to the restaurant to eat or feast for friends and relatives, we have to taste this dish. Over the decades, this dish has been spread all over the world, not only prevalent in Zhejiang, but also in Shanghai, Jiangsu, Beijing and Guangdong, some of the operation of Jiangsu and Zhejiang flavors of the restaurant is also available. Shaoxing Stinky Tofu Anyone who has been to Shaoxing has been attracted by the smell of "stinky from afar, fragrant from close by" that is the unforgettable stinky tofu of many tourists. Stinky tofu is a kind of moldy vegetables, it is the use of moldy amaranth stalks brine soaked tofu made, and then deep-fried to eat, the aroma and smell of fusion, crispy outside and inside tender, is very common in the streets of Shaoxing snacks. In addition to this, there are also moldy tofu, moldy thousand sheets, moldy amaranth stalks, moldy hairy beans, moldy beetroot, moldy winter melon, and so on, which have become the most distinctive flavorful dishes in Shaoxing. Chicken in Clear Soup Shaoxing traditional dish. It is made with local chickens, ham and mushrooms. The live chicken slaughtered, depilated, gutted, cleaned, placed in a pot of boiling water blanch, wash off the blood foam with water; take a large casserole, lay bamboo grates, put the chicken on the rack (back up), add water, with a high-flame boil, switch to simmer to eight mature; fish out into a pot of products (chicken back down), add slices of ham, bamboo shoots, mushrooms, and seasonings such as refined salt, monosodium glutamate, shaoxing wine, pouring into the original chicken broth (submerge the chicken belly), on the Steam the cage with high fire until the ingredients are cooked through out of the cage, add blanched green cabbage heart is ready. Meat white and tender, crisp bone, aroma, soup, enjoy the Shaoxing "Queen of the dishes" reputation.