Everything in Shaoxing is moldy and smelly, and foreigners will "dislike" the locals if they don't eat it.

Shaoxing, an ancient city in the south of the Yangtze River with a history of more than 2,000 years, as a typical water town in the south of the Yangtze River, is graceful and graceful, and it is also more upright because of the legacy of Wei and Jin Dynasties. She is a famous "land of plenty, land of cultural relics, water town, bridge town, wine town, hometown of calligraphy and hometown of celebrities", and is one of the first national historical and cultural cities and one of the United Nations Habitat Award cities. It is said that the beauty of Shaoxing is fascinating, but what is more memorable than the beauty is Shaoxing's food, which is moldy, stinky, deteriorated, drunk and maotai-flavored ... dazzling cooking techniques and love-hate style, which is simply eye-opening, but I can't help but want to taste it.

"Dried black vegetables and white rice make immortals want to come down to earth", which is a famous proverb circulating in Shaoxing. Zhacai, as a unique dish in Shaoxing, is a kind of traditional famous dish with low price and good quality, which is especially loved by Shaoxing people. Oil black, mellow. It is different from dried mustard tuber, dried rape and dried cabbage, among which dried mustard tuber has the best taste. Stew it with fat and thin pork belly with skin, which is the famous "dried plum meat". Fat but not greasy, delicious and delicious, I think everyone has eaten it. Shaoxing dried vegetables, in the Qing Dynasty, were one of the "Eight Tributes" in Shaoxing. According to legend, when Emperor Qianlong visited the south of the Yangtze River six times, he tried all kinds of dishes made of dried vegetables when he came to Shaoxing. Mr. Lu Xun also likes to eat dried vegetables in his hometown.

Among the top three "smelly" foods in Shaoxing, they generally refer to stinky amaranth stalks, stinky tofu and stinky wax gourd, among which stinky amaranth stalks are called "the most smelly food in China". In the eyes of outsiders, the stinky amaranth stalk is the most terrible food. The jelly-like soft glutinous taste and rotten and smelly juice make it difficult for countless "warriors" to swallow. The stinky tofu and stinky wax gourd, which use the brine marinated in it as the "odor source", have much less odor and are more acceptable. However, although the "Three Smells of Shaoxing" smells delicious to the extreme, it tastes delicious, fresh, salty and fragrant, and it is one of the favorite dishes of local people.

Shaoxing is a famous "wine capital" and "drunken hometown". Shaoxing rice wine is famous all over the world. The combination of yellow rice wine and vegetables makes Shaoxing cuisine a major feature. Shaoxing bad chicken, made for thousands of years, is made of fragrant alcohol and yellow wine lees, with fresh and tender meat. The representative work of Shaoxing bad chicken, although it looks similar to boiled chicken, has a little more sweet wine fragrance, salty and fresh, which makes people intoxicated in the gentle countryside.

Soaking the ingredients in Shaoxing yellow wine and stewing them into a memorable drunken dish, Shaoxing is the origin of drunken dishes. In Shaoxing, almost every household has an altar of drunken jujube, which is not only a kind of wine, but also a snack for the old Shaoxing people when they were young. Jujube is crystal clear and full under the soaking of rock sugar and old wine, with sweet and crisp taste and overflowing wine. Remember the drunken shrimp mentioned by Lu Xun? The fresher the shrimp, the happier and more carefree the people who eat it. Drunken shrimps are small live river shrimps, which are soaked and eaten now. They are just alive and kicking, fresh and delicious, and have a meaningful taste.

Shaoxing is one of the cradles of China Sauce Garden. There is a saying that "everyone in the sauce world knows it, and Kyushu chefs rarely know it." The sauce garden culture is also one of the traditional "three-cylinder cultures" in Shaoxing. "Shaoxing sauce" is the basic taste of Shaoxing people's table. For thousands of years, it is unique and has a long history. People in Shaoxing love to eat sauce-flavored products, and "sauce-flavored products" occupy an extremely important position in Shaoxing's food world. Almost everything that can be sauced should be sauced before eating, and they are all hometown dishes, such as sauced meat, sauced duck, pickles and fermented bean curd. Pickled vegetables are reddish brown in color, salty in oil and delicious in aftertaste.

Besides the unique Shaoxing cuisine, there are many delicious snacks in Shaoxing. Kong Yiji has Lu Xun's favorite appetizer, fragrant fennel beans; There is also a sweet and smooth cream crawl invented by Qing missionaries because they are homesick; There is also a new "network celebrity" rice wine popsicle, the ice is delicate and dense; There are Xinchang taro dumplings, fresh rice noodles, Shangyu tofu rice cakes and so on. I promise you won't forget it for a long time after eating it