What are the food streets in Shangyu

Pinnacle Squash

Squash is one of the world's three famous savory dishes. Songxia squash is characterized by freshness, spiciness, crunchiness and resistance to storage. The ingredients are exquisite and the process is fine. Processing technology is: check the vegetable peeling, so that each head is round. The first pickling; 24 hours later, pick up on the hoard drained, the second pickling; to be no heart white, pick up trimming and picking tendons, such as shaping, washing on the squeeze, and then with a variety of seasonings. Sprinkle peppercorns, loaded into the special ceramic altar seal, by the company Ben Touche, rich in a variety of amino acids, proteins, phosphorus, iron, carotene, riboflavin and other nutrients, can enhance the appetite, is a favorite delicacy to accompany the meal.

Lianghu Shui-mochi

Shui-mochi is a traditional specialty of Shangyu County, produced in Lianghu, Shangyu County. It has a long history of production and was once a tribute to Empress Dowager Cixi. During the Guangxu period of the Qing dynasty, Lianghu people in Shaoxing store to sell rice cakes, then the rice cakes are dry powder with hand kneaded and become, easy to crack, the flavor is not good, so the business is not very prosperous. Lianghu a farmer called Chen Peiji, he saw the tofu store tofu and white, fine and tender, imitating the tofu production methods, the rice soaked in water, and then water grinding, made of water milled rice cakes. He put up the sign of "Lianghu Chen Xieqing Shangbai Water-Milled Rice Cake Shop" on Jiefang Road, Shaoxing, and customers filled the door, and the water-milled rice cakes became famous from then on. Lianghu rice cake is famous for smooth, tender, soft and delicious, and has been exported to Hong Kong, Shanghai, Hangzhou, Ningbo and other places. Since the rice cake has been popularized, there have been many imitators. Lianghu rice cake so the quality is excellent, the main reason is that Lianghu rice cake has a unique production method: one is the use of water quality clear soap Li Lake, Hongshan Lake water, seepage is appropriate, per kilogram of rice, can only make 1.3-1.4 kilograms of rice cake; two is the use of high-quality white Japonica rice, the masses said "loach Japonica rice" As raw materials; Third, the use of Shaoxing Luoshan stone mill or small steel mill with the press and other tools to ensure that the fineness of the cake powder; Fourth, to master the production season, generally in the winter to spring period, the temperature is suitable for raw materials, when the material is sufficient to cast the material processing and sales.

Plums

Plums are one of Shangyu's traditional fruits with a long history of cultivation. FengHui town produces big green plum, known for fruit big nuclear small, thick meat quality crisp, with color green, fruit big nuclear small, thick meat quality crisp, flavor sour and clear mouth, etc., the determination, big green plum average single fruit weight 20.9 grams, edible rate of 89%, soluble solids 6.0%, the registered trademark for the "East Green" brand.

Most fruits are sweet, but only plums are sour. Plum fruit contains tannic acid, tartaric acid, citric acid and other acids, but also contains protein, fat, sugar and a variety of vitamins. Plum in addition to fresh fruit, mainly used to process plum blanks, dried plums, fruit juice, fruit wine and candied fruit; plum fruit as raw material for the production of words plum, Chenpi plum and other products are known as "the king of candied fruit". The city's production of plum fruit in addition to a small number of fresh sales, most of the processing into plum blanks and Qingkou plums, plums, prunes, Chenpi plums, etc., sales at home and abroad, welcomed by consumers.

Pinnacle Mold Thousand Sheets

Pinnacle Mold Thousand Sheets is the city's famous specialty, the production of a long history, as early as 200 years ago has been famous. According to legend, the Qing dynasty town of Songxia has a family "CaiWanCheng water workshop", the production of moldy thousand sheets had been the palace known as the palace "strange dishes". Emperor Qianlong south tour to Shaoxing, had tasted the Shangyu county governor sent Songxia moldy thousand sheets, deep appreciation, because can not personally go to Songxia a tour, so left a "moldy thousand sheets of delicious Songxia difficult to" sigh. At that time, the East China Sea Putuo Mountain Puji, Fayu, Huiji 3 major temples, often sent monks to Songxia to buy moldy thousand sheets, to invite visitors and monks traveling in the clouds. After the founding of the country, in the Songxia area to make moldy thousand sheets of water workshop, has been popularized to thousands of households, the product sells well in Shanghai, Hangzhou, Ningbo, Beijing and even Hong Kong, Indonesia, Singapore and other places. There has been a hometown in Songxia overseas Chinese in order to meet his seriously ill mother's wish in Hong Kong, a special flight to Songxia to buy moldy thousand sheets. 1982, China's famous educator Professor Fan Shoukang from the United States when he returned to settle in his hometown, once on the plane, want to eat home moldy thousand sheets.

The moldy thousand sheets of Songxia has a unique flavor, it is fresh, clean, fragrant, light and famous, is the best of the soybean products. Songxia Town, Shangyu is located in the Cao'e River mouth coastal area, abound in high-quality soybeans; nearby seaside salt production, can provide the best salt brine; coupled with the unique local production process, so the quality of the moldy thousand sheets here is particularly good. Songxia moldy thousand sheets of the production process is: select high-quality soybean soaking, grinding into pulp with a stone mill, and then use the fire to cook fresh soybean paste, with salt brine to beat flowers (rather than gypsum), beat flowers poured on a pre-paved soil cloth pressure dry water, made of thin, uniform, dry "thousand-layer clothes", and then put the "Thousand layers of clothing" folded, cut into small rectangular strips, padded with clean indica rice straw below (do not use japonica, glutinous rice straw and plastic film), the top of the pressure of a soybean board, it is placed in a warmer place, can be eaten after the mold.

Shangyu Kui chestnut

Shangyu Kui chestnut is the working people in the production practice for a long time, carefully cultivated and selected out of a local fine varieties, known for large particles, bright color, flavor and famous. Cultivation has a long history, according to the Qing "Jiaqing Shangyu Zhi" records, Shangyu Kui chestnut formation history of at least 2,000 years, mainly distributed in the lower tube, Chenxi, Lingnan, Fenghui, chapter towns and other mountainous areas of the Yu South townships, the area and production accounted for the city's total of more than 80%.

Kui chestnut beautiful appearance, russet rind, rich luster, less velvet, flat or slightly concave top, rounded shoulders, small base, wiring straight. Nut large, for the chestnut "Kui", the average single fruit weight 17.85-19.23 grams. Kui chestnut flesh yellowish, sweet and Japonica, suitable for dishes, can also be processed into canned food, chestnut soup, pastries and other non-staple foods. Chestnut nutrient-rich. It is determined that the seed kernel contains 8.4-9.2% total sugar, protein 6.7-11.1%, starch 4.76-7.6%, fat 1.4-3.3%, but also rich in a variety of vitamins (A, B1, B2, C) and minerals (ca, P, K). K).