Books introducing Shaoxing's food culture characteristics

Author: Zhang Guanda

Book publishing house: Zhonghua Book Company

Scheduled stage: 10 completion stage

Inventory: 1 copy

Book price: 19.00 yuan

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On Shaoxing's diet culture from the perspective of diet words in Ming and Qing novels

Journal of nanning college for vocational technology

Shaoxing food culture

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Many people know Shaoxing through Lu Xun's articles: Wu Peng Boat, Felt Hat, Social Opera, Kong Yiji, Fennel Bean and so on. Now, although many things have disappeared, the essence of many food cultures still exists.

Shaoxing cuisine is divided into three series: pickled vegetables, stinky vegetables and moldy vegetables. Listen to me.

Shaoxing people seem to have a special liking for the word "mold", such as dried mushrooms, thousand mold slices, moldy edamame, moldy tofu and so on. Mushrooms are authentic traditional dishes in Shaoxing, and mushrooms in Zhejiang are the most authentic in Shaoxing. Soak dry and moldy vegetables in water, then drain, stew and ferment. When you want to eat, put the dried mushrooms in a bowl, put a few pieces of Jinhua ham or pork belly on the surface, a few pieces of bamboo shoots, a few drops of daughter red (yellow wine), and steam them thoroughly in a pot. When you put a chopstick on it, you can feel the taste of meat and the sweetness of bamboo shoots penetrate into the dried vegetables. It tastes delicious, fat but not greasy, and it is delicious for the next meal. Dry and moldy dishes must be eaten while they are hot, with rice or steamed bread, which is very attractive and can really make people eat more than half a bowl of rice.

Pickles and pickles, Shaoxing likes to make Lai vegetables by pickling. Fish, chickens and ducks, all kinds of internal organs, or sauce or pickled, are placed outdoors in the sun and wind until the water is dry. Pickled products are hung on the edge of the twelfth lunar month, in the streets and alleys, in front of every household, under every porch, and on telephone poles, adding a new year atmosphere to the water town. Dried fish in sauce, steaming after cooking, fragrant and delicious. Dried fish in sauce is not as hard as chicken and duck in sauce, and it is easy to plug teeth. After heating, it is soft and delicious, chewed carefully and has a unique taste.

Stinky vegetables include stinky wax gourd, sweet potato stalks and stinky dried tofu. Arriving at the entrance of Xianheng Hotel, the tangy smell is the smell of fried stinky tofu. Stinky tofu has a terrible nose, but as long as you have the courage to eat the first piece, you will find it crisp, Marie Laure Gigon, smelly and charming, and it is even more attractive to put on hot sauce and sweet sauce, and you have an indissoluble bond with it ever since. The smell of fried stinky tofu often wafts from the depths of Shaoxing's streets, so many people are willing to stand on the street and eat fried stinky tofu with a nose-flushing smell.

Shaoxing wine is a low-alcohol wine brewed by pure grain, with moderate sugar and acid and rich nutrition. Moderate drinking can promote fluid production and blood circulation, promote metabolism, refresh the mind, stimulate appetite and relieve fatigue. Drinking method of yellow rice wine: The drinking method of Shaoxing wine is quite particular. In midsummer, add some ice cubes to the glass, inject a little yellow wine, and finally dilute it with water. Some people can also put a slice of lemon in the cup, which is called a cold drink. Warm drink in winter, put the wine container in hot water to heat it, or heat it from the fire. Warm drinking is characterized by rich aroma and soft taste. But the heating time should not be too long, otherwise the alcohol will volatilize, but it will be tasteless. When heated, the wine is rich in color and fragrance, and it warms the stomach and promotes blood circulation after drinking, which is very refreshing.

Good match with wine: When drinking, you can enjoy the unique flavor of yellow rice wine through different dishes. Take Shaoxing wine as an example: dry red wine should be accompanied by cold dishes such as vegetables and jellyfish; Semi-dry rice wine is suitable for meat and hairy crabs; Semi-sweet wine, suitable for chickens and ducks;

Taitiaojiu is a patented yellow rice wine registered by Shaoxing Xianheng Hotel. After more than eight years of aging and storage, blended with the best method, the wine is pure and mellow, with rich aroma and endless aftertaste. 5 kg jar is too carved 190~288 yuan.

We went to Xianheng Hotel FB this time because the company leaders came to inspect and the customers had a dinner. We still insisted on local dishes, and ordered braised pork with dried mushrooms, 1,000 pieces of dried mushrooms, dried mushrooms, dried tofu, canned drunk chicken, stinky tofu pole, steamed fish, fried dried stinky tofu, boiled shrimp, ham and corn soup, etc. , 1 kg eight-year-old carving, and pickled rice (. Understand the essence of Shaoxing food culture.

The degree of yellow rice wine is not high (1 1~ 15), but it has enough stamina. Don't drink too much and you'll be unconscious.

Restaurants, pubs, tea shops and snack bars in Shaoxing are characterized by a large number, dispersion and small scale. 1949, Shaoxing had a population of only 65,438+10,000, but there were 844 restaurants. Shaoxing county has a population of over one million, and there are as many as 2,406 restaurants. Shaoxing's wine-making and tea-making industries are developed, with large output and excellent quality. People have the traditional habit of drinking and drinking tea, and there are many pubs and tea shops. Restaurants are mostly distributed in urban and rural market towns or traffic arteries. There are many varieties and unique cooking methods of dishes related to restaurants. Traditional cooking techniques include 32 kinds of techniques, such as simmering, simmering, drunkenness, stewing, mildew and salt, which are various and lead the way. 1990 There were 6 catering enterprises in the whole city152, with 13950 employees.

The first section restaurant snack bar

Shaoxing cooking has a long history. Biography of Huo Zhi in Historical Records records "the land of Chu and Yue ... rice, rice, soup and fish". In the Southern Song Dynasty, Jian Yue, a young Shaoxing man, wrote the secret book Tiaodingji, which has influenced it to this day.

During the Tongzhi period of Qing Dynasty (1862 ~ 1874), Lanting (changed from a stall to a shop) in Shaoxing City was opened under Dajiang Bridge, with an area of nearly 200 square meters and 22 dining tables. The owner's surname is Zhao, who mainly deals in door-plank rice. The dishes are moderately salty and cheap. At noon alone, a dozen people took turns eating. 2 stone (150 kg) of rice is cooked, and about 2000 customers are received. This shop specializes in vinegar fish, Shao's small buttons and single rot, which has become a famous dish in Shaoxing and has been passed down to this day.

During Guangxu period (1875 ~ 1908), Wangjianglou steamed bread shop was opened at the entrance of Xinhe in the city. The "Shoukou Steamed Bread" made from it is thin, smooth, tough and fragrant. It tastes delicious and the business is quite good. During the period of the Republic of China, the famous restaurants in the urban area included several pavilions, Xinglin Building, Xinhe Lane Zhiweiguan Building, Tongchun Building, Shenye Temple Duoyi Building, Xiaojiangqiao Daqing Building and Chang 'anmen Juchang Building. Among them, the new store pays attention to ostentation and extravagance, clean and spacious, well-equipped, and uses a full set of silver tableware for banquets. It is well-known for its exquisite cooking skills and unique flavor, and many citizens have dinner and banquets here.

14 (1925), Rongluchun Dim Sum Store opened in Xuantingkou, and its "steamed soup bag" was praised by customers for its thin skin, rich stuffing and fresh juice.

In 25 years of the Republic of China, there were 83 restaurants in Shaoxing city with a capital of 935 1 yuan and an annual turnover of 27,729 yuan. There are 20 Chinese and Western restaurants with a capital of 72 10 yuan and an annual turnover of 3,623 yuan. There are 29 rice cake shops with a capital of 5 175 yuan and an annual turnover of 9498 yuan; There are 27 fried dough sticks biscuit shops with a capital of 2,508 yuan and an annual turnover of 7,000 yuan.

During the War of Resistance against Japanese Aggression period, all walks of life were depressed, the catering business was light, and most restaurants closed or jumped ship. After War of Resistance against Japanese Aggression's victory, the catering industry recovered slightly.

In 35 years of the Republic of China (1946), when the Chamber of Commerce was registered, there were 37 restaurants and 25 pastry shops, excluding vendors.

In the early 1950s, there were 772 restaurants in the whole area. Due to people's low living standards, frugality and luxury, the catering industry is light, with a turnover of more than 90,000 yuan, and most of them can only operate at breakeven.

Shaoxing catering company was established 1956, and catering companies were established in various counties, and the private catering industry was transformed into socialism. In the urban area, eight gourmet restaurants, such as Rongluchun, Tongxin Building, Wuweihe, Lan Xiang Pavilion, Fengge, Zhang Liuji, Zhang Shengji and Shengyuanxing, were cleared and invested at a fixed price, and the interest was paid according to the national redemption policy. Staff continue to work and implement public-private partnerships. There are four public-private joint ventures in Shaoxing dim sum industry: Shen Guiji, Heping Jiaozi Store, Wang (Wangjianglou) and Gao. There are four pastry groups: Ding Daxing Biotechnology, Ding Daxing Mark, Baoxing and Wu Yunlai. In addition, 237 small stores will be organized into 28 management groups in a cooperative manner, operating independently and taking responsibility for their own profits and losses; 433 manufacturers will form 48 cooperation groups.

1958 during the climax of "commune", the catering industry changed greatly, changing from decentralized operation to centralized operation, merging outlets and delegating personnel. Due to the compression of food supply index and insufficient supply capacity, in order to save food, the catering industry promotes substitutes, in which fritters are made of 75% standard flour and 25% sweet potato flour; Noodles are a mixture of 70% standard flour and 30% sweet potato flour. In the early 1960s, food production was reduced and the food and beverage industry was once in trouble. Only coarse grains can be carefully cultivated and supplied together. In order to meet the needs of different levels, Shaoxing restaurant has been set up in Shaoxing city for high-priced vegetable rice.

During the period of 1965, the economic situation improved, Shaoxing restaurant canceled the high-priced vegetable rice, and the varieties of food were gradually diversified, and began to pay attention to restoring traditional dishes. During the "Cultural Revolution", the traditional skills and operating characteristics of the catering industry were regarded as "customs clearance, capital maintenance" and were cancelled. Adapting to the diversified needs of consumers, it is said to be "serving the bourgeois minority"; The famous Lan Xiang Pavilion was renamed the Workers, Peasants and Soldiers Hotel, and Rong Lvchun was renamed the Dongfanghong Hotel. Individual catering industry was regarded as "the tail of capitalism" and was cut off.

1972, the number of restaurants in Shaoxing city is 3 1, which is 40.4% lower than that in 1965. Advocating "do-it-yourself service" for customers' meals, the variety of meals is single, the quality is declining, the famous dishes are out of order, and the cooking techniques are not connected. 1978, there are 604 restaurants in the whole region, with 5 employees179. Among them, there are 86 catering businesses in Shaoxing city, with 5204 operating seats and 536 employees 1.536, with an annual turnover of 7.262 million yuan and a profit of 42 1.00 million yuan.

Since 1978, the catering industry has implemented the policy of "adjustment, reform, rectification and improvement" and developed the collective and individual catering industry. In the case of invigorating the catering industry and fierce competition, the state-owned catering industry has reformed its management mode, divided small accounting units, and implemented the contract responsibility system. Small state-owned enterprises have implemented transformation operations, or are owned by the state and collectively operated; Or directly enter the collective ownership enterprises; Or lease it to the operator for personal operation. At the same time, reform the salary form, implement floating salary and commission salary, and promote the rapid development of the catering industry.

1983, there were 272 1 restaurants in the city with 7245 employees. Among them, there are 125 commercial catering businesses in Shaoxing, with 7,470 seats and employees 174 1 person, with an annual turnover of13142,000 yuan and a profit of 953,000 yuan, respectively/kloc-0. In order to adapt to the opening up and attract many tourists from home and abroad, Shaoxing, a famous historical and cultural city, has built and rebuilt a number of famous hotels (restaurants) with modern characteristics, such as Chaoyang Hotel, Shen Yonghe Restaurant, Ronglu Spring Restaurant, Overseas Chinese Hotel and Lan Xiang Restaurant, and made efforts to restore traditional famous dishes, highlight traditional flavor, pay attention to the quality of dishes and improve service attitude. City catering service companies set up technical schools to train young workers.

1990, the city's commercial system chefs 1 person, first-class chefs 12 people, 29 second-class chefs and 53 third-class chefs. Three third-level West Point teachers; Three pastry chefs. By the end of the year, there were 5,464 restaurants in the city, with 1 1723 employees and an annual turnover of 88.94 million yuan. Among them, there are 805 restaurants in urban areas, with 5,663 employees (including 95 in commercial system, 12 18), registered capital of15.46 million yuan (fixed capital of 9.93 million yuan, working capital of 5.53 million yuan), annual turnover of 25.956 million yuan and profit of/kloc-0.

Section 2 wineshop tea house

wineshop

Shaoxing wine is very famous, and Shaoxing people are also famous for drinking. In the Southern Song Dynasty, Shaoxing had a "hundred wines all over the city" (Lu You's poems).

During the Ming and Qing dynasties, there were many restaurants in urban and rural areas, which were called "restaurants everywhere" (Xu Weishi).

Around the 20th year of Guangxu (1894), Lu Xun's uncle Zhou Zhongxiang opened Xianheng Hotel in Duchangfangkou. Its layout is the same as that of other hotels in Shaoxing: there are curved counters facing the street, and there are Qinglong cards on them, which read the words "Liu Ling stopped" and "Taibai legacy"; On the horizontal cabinet facing the street, "wine embryo" is displayed; Shop built-in small table, long bench, simple equipment, elegant but not vulgar.

During the Republic of China, the famous hotels in the urban area were Shen Yonghe Nanhao, Guangzhou, Guangzhou and Fuzhou. There are better facilities and private rooms, and their employers are mostly upper-middle class people. Cold dishes are the main dining tables. If the customer needs cooking, the shopkeeper will send someone to buy it. The "wine embryo" is changing all year round. In spring, cold dishes are served, including sauced duck, rotten chicken, dried fish, happy eggs and smoked goose. In summer, jellyfish, fresh broad beans, fresh arhat beans, preserved eggs, boiled chicken, steamed meat, fried peanuts and so on. In autumn, there are osmanthus chestnuts and Yangcheng Lake crabs, which are packed in wire cages and placed on the counter for customers to choose. Now eat and cook, and prepare a small dish of Jiang Mo vinegar. In winter, there are chopped goose, steamed stuffed bun with bean curd skin, beef, salted boiled peanuts and so on. Shaoxing wine should be drunk warm, and the hotel has a warm wine jar (commonly known as wine barrel). When customers sit down, hot wine will be served. Small hotels are mostly mom-and-pop shops, all over the streets. Most wine embryos are celery, pig head, vegetarian chicken, fennel beans, dried coriander and so on. Their customers are ordinary citizens, tin foil workers and other small handicraft workers.

According to the statistics in the 25th year of the Republic of China (1936), there are 367 Shaw hotels in Shaoxing city, with the capital of 194 1560 yuan, and the annual turnover is 482,523 yuan.

After the fall of Shaoxing in 30 years, hotels were closed due to extortion and various apportionment projects by Japanese puppet troops and police. After War of Resistance against Japanese Aggression's victory, he recovered.

When Shaoxing County Chamber of Commerce investigated in 35 years, there were 129 hotels. ?

1952, Shaoxing? ① The monopoly branch has 15 1 hotel and 84 vendors.

1956, the private catering industry was transformed into socialism, and Shen Yonghe Restaurant was transformed into a public-private partnership.

At the climax of 1958, all hotels and vendors were organized into 14 decentralized cooperative stores with negative profits and losses according to regions (Fushan, Mangshan, Beihai and Tashan). During the "Cultural Revolution" period, the hotel business was light and difficult to maintain, so it had to run vegetables, rice and snacks concurrently and develop into comprehensive management. 1978, there is only one "East Street Zero Hotel" left in the pure hotel in the urban area.

198 1 year, on the eve of Lu Xun's birthday100th anniversary, Xianheng Hotel, which had been closed for many years, reopened, with three brick and wood storefronts, white walls and tiles, and slate paved with bluestone, antique. The furnishings in the store are still the same as before: rectangular counters, large and small pipes, small board tables, white bamboo chopsticks, blue-edged soup bowls and so on. The store serves Shaoxing wine from Justin, Jia Fan, Shanniang and Xiangxue, and the customers are full all day, receiving an average of 65,438+million Chinese and foreign tourists every year.

1988 newly-built restaurants and canteens with an area of 500 square meters, and a number of supporting facilities such as square tables and domino stools were added. At the same time, Xianheng Hotel (semicolon) was opened in Beijing, Tianjin, Hangzhou, Ningbo and Guangzhou. When people come to Xianheng Hotel, have a glass of Shaoxing wine and a dish of fennel beans, they can taste the Shaoxing style written by Lu Xun.

Tea shop?

Tea shops, also called teahouses, belong to the traditional catering industry and sell boiled water and bowls of tea.

During the Republic of China, Shilu Teahouse in Hu Axiang Buyi Society was the most famous in Shaoxing, with a large courtyard and wide windows, surrounded by dozens of verandahs and teahouses, comfortable chairs and couches, and a small pot of tea. It was a gathering place for wealthy children, businessmen and other upper-class people. Every ten days, every Wednesday and Sunday afternoon, Shaoxing traditional folk art "Pinghu Tune" plays and sings. On the first floor of the West Bridge in the city, Tianxiang Pavilion and Yueming Tea Room at the foot of Dajiang Bridge are mainly bowls of tea. Most customers are old tea drinkers. Everyone has a fixed seat and will come every day, rain or shine. They often talk about state affairs, discuss business and sometimes play chess for fun. Before the game is finished, the game will be temporarily erased and the game will continue the next day. Small tea shops can be seen everywhere with simple facilities and cheap tea resources. A bowl of 3 copper coins (boards) can sit for half a day, which is a leisure place for ordinary citizens, tin foil workers and small handicraft workers. When colleagues from all walks of life have a dispute, they are invited to a tea shop to settle the dispute. This is called "having tea". Shopkeepers hire or dismiss employees, and it is a foregone conclusion to eat a bowl of tea in a tea shop every year during the Dragon Boat Festival, Mid-Autumn Festival and Spring Festival.

In the 25th year of the Republic of China (1936), there were 206 teahouses, tea houses and tea shops in Shaoxing with a capital of 7,305 yuan and an annual turnover of 28,330 yuan. During the Japanese invasion of China, many tea shops were closed. In the past 35 years, according to the survey of Tea House Association, there were 164 tea shops. ?

In the early 1950s, tea rooms and tea stalls in Shaoxing were still very common, and their management methods were the same as before. There are also a few tea rooms, such as New Market, Beihai Bridge and Dashan Bridge, which have become trading markets for tin foil. 1958, in the climax of "Commune", qualified tea shops were organized into eight collectively owned cooperative shops, namely Xinhua Garden, Changyuan Garden, Shanglin Garden, Meixiangge, Beihai Tea Room, Dongjie Tea Room, Dachang Tea Room and Xiaoshan Street Tea Room.

In the early days of the "Cultural Revolution", tea shops were regarded as places for spreading political rumors, all of them were banned, and all tea shop employees jumped ship.

At the end of 1970s, tea shops reappeared, but the facilities were simple, the sanitary conditions were general, and the development was not much. Most customers are retired workers.

1989 There are 8 tea shops and 5 boiled water shops in the urban area.

The third section dishes?

Most popular dishes in Shaoxing are ordinary, exquisite and unique in flavor. Most of the raw materials used are local products, but there are also a few specialties.

In the 5th year of the Republic of China (19 16), Zen master Chong Zhai compiled a Record of Homesickness based on Shaoxing folk food, which divided traditional food into 252 varieties in four categories: diet, bacon, diet and brewing, and introduced the cooking methods one by one. According to Shaoxing folk traditional cookers, there are 32 cooking methods, such as acid, pickling, crisp, mildew, sauce and pickling. Dried mushrooms, braised pork with dried vegetables, moldy amaranth stalks, moldy thousand pieces and other gourmet flavors. Delicious and unforgettable. ?

Cooking?

The cooking method of frying vegetables and rice together is commonly known as "fried rice". Common ones are fried radish with rice, fried taro with rice and so on. ?

The method of putting a bamboo rice rack in an electric cooker, putting vegetables on the rice rack, adding ingredients and using cooking steam to ripen vegetables is commonly known as "here". Common dishes are stinky tofu, douban, stir-fried tofu, waxy tofu and duck (egg) beating.

Steaming is a cooking method in which vegetables are put into a steamer or other steamer and steamed with other seasonings. Also called "steaming". Common steamed mandarin fish, steamed river eel, steamed Wuwen fish (mixed with fresh fish and bonito), steamed bacon with wax gourd, steamed ham with mussels, lazy cakes, steamed diced pork with red vegetables, steamed pork with lotus leaf powder, etc. ?

Stir the food with the sauce and steam it. Common ones are comb oil with sauce and snail meat with sauce. ?

Brew with boiling water or simmer with boiling water for a while, commonly known as "simmer". Common roasted vegetables include roasted yellow clams, roasted razor clams, roasted bean sprouts and roasted leeks. ?

Mix the main ingredients with the seasoning and eat it cold. Common ones are sweet and sour lotus root, tofu mixed with Toona sinensis buds, dried sesame paste, Malantou mixed with dried sesame seeds, jellyfish mixed with sesame oil and so on. ?

Vegetables soaked in salt (or sugar) Common pickled radish, pickled cucumber, pickled cabbage, etc. ?

Drinking fresh aquatic products with Shaoxing old wine and soy sauce, commonly known as "drunk", is common: drunk shrimp, drunk crab, drunk clam, drunk waist flower and so on. ?

Dip in, steam until cooked, then dip in mother-child soy sauce, rice vinegar, sesame oil or pepper and salt for direct consumption. Often dipped in boiled meat, boiled chicken, etc. ?

Dice chicken, goose and pork into a bowl, and add white snapper, day lily, etc. After cooking in a steamer, buckle it on a dish bowl or dish, commonly known as "buckle". Common ones are braised chicken (or braised chicken) and braised pork. ?

Chop pork into minced meat, and embed it with other condiments into meat, fish, bean products and melons to cook cooked food. There are Dongpo Rot, Babao Gusao Duck, Carassius auratus with embedded cake meat, and Tibetan melon. ?

A cooking method in which food is stir-fried with seasoning and then put into a pot for stewing, that is, the pot cover is added for stewing until cooked. Commonly known as "stewing", there are common braised bamboo shoots, braised crucian carp with onion, dried vegetables and pork. ?

A cooking method in which food is stewed with water and simmered for a long time. Commonly known as "stew", there are whip bamboo shoots stewed with bean curd brain, potherb stewed with iced bean curd brain, stewed Vietnamese chicken, stewed soft-shelled turtle, stewed golden and silver trotters (fresh ham trotters) and stewed old duck with ham. ?

Cooking custom has the saying "braise in soy sauce and cook in white". Braised, boiled and seasoned with salt. Common ones are Babao, salted bamboo shoots, salted arrowheads, salted peanuts, cinnamon fennel beans, spiced chicken gizzards, rotten taro, Chinese cabbage skins, salted shrimps, pickled mullet, boiled soybeans with meat bones, spiced tea eggs and so on. ?

In the burning custom, the dish cooked with soy sauce in a pan is called "burning", and the word "red" is used before "burning" to distinguish it from "cooking". There are often braised vegetarian chicken, Shaw Classic, braised pork, braised lion's head, braised pork with red mold tofu, baked snails in sauce, and? Fish and tofu, etc. ?

Stir-frying is one of the main traditional cooking methods in Shaoxing. Common frying methods are: stir-frying thousands of pieces of shredded radish, stir-frying douban with stinky pickles, frying lentils in oil, stir-frying in Yutang, stir-frying eggs with yellow-bud leeks, stir-frying shrimps with leeks, and stir-frying winter bamboo shoots. Fried chicken with fish and chestnuts, fried pickles with suede meat, etc. ?

A cooking method of frying food with proper amount of edible oil, commonly known as "frying". Common ones are fried tofu with spinach, poached eggs, fried fish and so on.

Butter? Food becomes soft by marinating, commonly known as "crisp". Common crispy dishes are crispy fish and crispy duck. ?

Halogen is to boil seasoning into thick juice, or to cook other foods with soup cooked by meat and poultry, commonly known as "halogen". Common ones are marinated bean curd and marinated duck. ?

A cooking method in which stir-fried dishes are cooked first and then thickened with starch. When using this method, it is customary to add rice vinegar, so it is called "vinegar frying". Common ones are vinegar baked water bamboo, head and belly vinegar fish and so on.

A cooking method between "frying" and "frying". When making, the oil content is less than frying and frying, but slightly more than frying and baking. There are common fried shrimps, shredded eel, fried peppers and so on. ?

There are two kinds of oil and water. Frying means frying food in boiling oil; Water is used to cook fresh food in boiling water. Common ones are oily stinky tofu, spring rolls, shrimp balls, oil radish cakes, oil shrimp cakes, oil orchid beans, chopped snails and lake crab. ?

In winter, chicken, duck and fish are cooked and frozen with marinade, and there is no need to heat them when eating. Common ones are frozen meat, tied meat, frozen large intestine and so on. ?

Mushroom food is soaked or boiled, put into a container, sealed and naturally fermented, commonly known as "mold", which is divided into three types: raw mold, mature mold, light mold and salty mold. Common ones are moldy amaranth stalks, moldy vegetable heads, moldy bamboo shoots, moldy edamame, moldy gluten, moldy thousand pieces and so on. ?

Soaking cooked food with special marinade has a unique flavor. Common ones are dried bean curd soaked in moldy amaranth stalks, bamboo shoots soaked in salt water and chicken soaked in shrimp oil (commonly known as shrimp oil chicken).

Pickled food is rubbed with salt, or soaked in salt water, or crushed with stones after adding salt, so that the salt water penetrates into the food and is convenient for preservation, commonly known as "pickling". Common pickles, salted duck (eggs) and bacon. ?

A processing method of drying food in the sun for long-term preservation. Common are dried vegetables, dried bamboo shoots, dried shrimps and dried fish. ? In winter, poultry meat is pickled with pepper and salt, hung in a ventilated place to dry and steamed before eating. Common geese, ducks and pig heads have been preserved. ?

Sauce foods can be eaten raw, or soaked in sauce or soy sauce, dried and cooked. There are common pickles, sauced ducks and sauced meat. ?

Food is buried in distiller's grains and sealed, which not only absorbs the fragrance of wine, but also facilitates storage. Deteriorated chicken, spoiled dried fish and so on are all common. ?

Famous dishes?

Fish with head and belly vinegar is a traditional dish of Lan Xiang Restaurant, a century-old Shaoxing restaurant. At the beginning, the shopkeeper built a wooden boat at Houhe Wharf and raised two or three Jin of live fish for burning now. The head and belly vinegar fish are mainly fish heads and fish bellies, cooked with sweet noodle sauce and rice vinegar, and are deeply loved by customers. Point-to-point imitation, handed down from generation to generation, has become a well-known Shaoxing-style dish. This dish is bright red in color, vivid in head and belly, thick and smooth in soup, and sweet and slightly sour in taste. China's menu (China Financial and Economic Publishing House, version 1988, the same below) is available. ?

Silver carp is selected as fish balls in broth, which is tender, sticky, absorbent and elastic. When making, it is required that the "planed" meat is delicate, the "grilled" meat is thorough, the "couch" is soft and solid, the "comb" is fully integrated, and the "squeezed" ring has no tail. The proper proportion of surimi and salt water is the key to the success of this dish. "Fish balls with clear soup" is famous for its clear soup, fresh taste, smoothness and whiteness. China Cookbook contains.

Fish and tofu are exquisite things. When cooked together, the delicious fish flavor permeates the tofu, and the food is more delicious and light. China Cookbook contains. ?

The distiller's grains of shrimp are by-products of wine, and they are full of fragrance. Cooking food with distiller's grains has a long history and unique flavor. The shrimp with bad taste is fresh river shrimp. Shrimp meat is soft and smooth after cooking. The shrimp is white, fresh and tender, and the smell is appetizing. China Cookbook contains. ?

Shrimp balls have a history of 100 years. Formerly known as "Eggs and Shrimp", it is one of the specialties of Shaoxing Tang Ya Hotel. After being improved by the chef, it was renamed "Shao Shrimp Ball". The key to cooking this dish is to master the cooking temperature. After the egg paste is fried, it forms shredded eggs as thin as hemp fiber and is wrapped in shrimp. Golden and oily in color and crispy in texture. Dip it in chopped green onion and sweet noodle sauce and it will be delicious. China Cookbook contains. ?

Stewed Cantonese chicken is stewed with the famous Cantonese chicken. During the Spring and Autumn Period, the old capital of Yue State was built on the east side of Wolong Mountain (now Fushan Mountain). According to legend, in Yuegong, there are a number of flower chickens for the emperor and queen to watch and have fun. Later, it was exported to the people, carefully raised by local people and purebred, becoming an excellent edible chicken variety. People often use it to stew and eat meat. Its meat is tender, chicken bones are crisp, and the soup is clear and delicious, which has become a traditional Shaoxing cuisine. China Cookbook contains.

Shao's small buckle head is an important dish in Lan Xiang Pavilion, a century-old Shaoxing store. Pork belly is cooked by boiling, frying and steaming. Its color is bright red, the meat is crisp but not rotten, and it is oily but not greasy. As the saying goes, "the cake is winter rice, and the meat buckle eats a piece of skin." The former refers to Shaoxing meat pie, and the latter refers to Shao's small buckle, which means that the skin of the meat buckle is fried and particularly delicious. China Cookbook contains. ?

Steamed mandarin fish mandarin fish is also called mandarin fish. It is a rare freshwater fish species produced in Jianhu Lake, with few thorns and tender and plump meat, which is best produced in March and September. Jianhu water is rich in minerals, which provides conditions for the growth of mandarin fish. This dish is steamed with newly caught mandarin fish and seasoned with famous Shao wine. Its color is elegant and pleasing to the eye and tastes like crab meat. It is full of fresh feeling after eating. China Cookbook contains. ?

Jianhu Lake tastes like fish, and the lake is clear and blue. The lake is rich in aquatic plants, which provide good conditions for the growth of fish, especially grass carp, which grows luxuriantly and is strong and fat. The fish-flavored dishes created by Shaoxing famous chefs with Jianhu grass carp are flowery in appearance, salty and sweet, sweet and sour, delicious in rosin and rich in aroma. China Cookbook contains. ?

Dried vegetables, braised pork and dried vegetables are one of Shaoxing's traditional local products. Nine times out of ten, urban and rural residents cook dried vegetables themselves. Dried vegetables are fresh and tender, and will not go bad if they are left for a long time. Roasting "braised pork with dried vegetables" with pork wins with aroma. Its dishes are purple in color, oily but not greasy; Dried vegetables are salty and sweet, and they are quite idyllic in Shaoxing. China Cookbook contains.

Fried stinky tofu is made of pressed tofu soaked in amaranth stalk salt water. After frying, it is the color of Huang Liang, crisp outside and soft inside, and has a special flavor. All the tourists who came to Shaoxing tasted it quickly. ?

Moldy amaranth stalk Amaranth stalks are stripped of branches, leaves and nodes, cut into small pieces, slightly mildewed or salty mildewed, steamed and poured with sesame oil, which is delicious and unique in flavor. And because it is fermented, it helps digestion. This is a traditional Shaoxing folk dish, which has been handed down from the Spring and Autumn Period and the Warring States Period.