What are the specialties of Shaoxing?

Shaoxing wine Shaoxing wine has a history of 2500 years. According to Lu's Spring and Autumn Annals, during the Spring and Autumn Period and the Warring States Period, excellent wines were brewed here. "Cast into the River Hometown" is a good example. In 473 BC, Gou Jian, the King of Yue, personally conquered the State of Wu after ten years of reunion and lessons.

On the day of patrol, he threw the wine sent by the elders of Yue State into the river and shared it with the soldiers. The soldiers were deeply grateful for their virtue, and they were all dead. Toulao River, which finally broke through Wu Jun and still exists in the south of Shaoxing, was named after it. In the Northern and Southern Dynasties, Shaoxing wine was listed as a tribute. In the Tang and Song Dynasties, Shaoxing old wine was more refined and famous. Since then, Shaoxing Laojiu has won grand prizes and gold medals at 19 10 Nanyang Persuasion Association, 19 15 Panama International Games and 1925 West Lake Expo. After the establishment of People's Republic of China (PRC), Shaoxing wine Laojiu is one of China 18 famous wines. Every national wine tasting was awarded the quality gold medal, and 1984 won the national gold cup award. 1985 won the gold medal in Madrid International Wine Grand Prix.

Shaoxing old wine is brewed with refined glutinous rice and high-quality wheat as raw materials and unique Jianhu water. At the same time, different ingredients and brewing methods are used, including rice, Justin, good mother, fragrant snow, carved flowers and other varieties. All kinds of wines have their own unique flavor, and they are the best to drink. Cooking dishes with Shaoxing old wine can add delicacy. Shaoxing wine is also an ideal drug introduction for taking Chinese patent medicine. Shaoxing wine is exported to nearly 30 countries and regions, with an annual sales volume of more than 5,000 tons, ranking first in China's rice wine export. Shaoxing Sweet Cake Shaoxing Sweet Cake is one of the eight tributes of the Qing Palace and is known as Beijing Sweet Cake. Shaoxing sweet cake began in the early years of Jiaqing in Qing Dynasty, with a history of 170 years. The founder is a pastry chef named Meng Xianzheng. Meng Xianzheng's Wang Jinfang Temple rice cake shop used to specialize in rice cakes and printed cakes. There was a lot of rain one year, and the business of this shop was slow, and there were a lot of printed cakes in the shop. Seeing that these cakes were in danger of deterioration, Meng Xian had to bake the printed cakes with charcoal fire for a few more days.

Unexpectedly, the color of the baked printed cake changed from white to yellow, the texture changed from soft to hard, and the rice fragrance floated out. I tried it once, and it was better than the original printed cake. Inspired, Meng Constitutionalism exclusively operated in the name of cookies, and hung the brand of Meng Damao cookie shop on the street. Since then, Shaoxing sweet cake has become a traditional specialty. Shaoxing sweet cake is also a kind of health food, which has the functions of relieving depression, regulating stomach, stimulating appetite and strengthening spleen.

Eating Shaoxing distiller's grains (liquor) dipped in it can also stop diarrhea There are many kinds of Shaoxing sweet cake, among which refined Osmanthus Jelly is the best. 1984 was rated as a high-quality product by the Ministry of Commerce and a high-quality product in Zhejiang Province. Dried plum is a traditional non-staple food in Shaoxing, which is inexpensive and has a long aftertaste. The book says that Yueyou Bian Lan's dried food is made by Shaoxing people. Today, the habit of pickling and drying vegetables is still very common in urban and rural families, and even many overseas Chinese housewives are willing to make them themselves. Shaoxing dried cabbage is divided into three types: dried cabbage, dried rape and dried mustard, and dried mustard is the best one.

Dried mustard tuber is superior to Bainao mustard tuber with many kernels, slender stems and leaves, timely harvest and fresh texture. The dried vegetables made from this dish are darker and softer when steamed and more fragrant when steamed. Farmers or craftsmen who used to go out to work mostly like to put a little steamed black and white vegetables in rice baskets, which is convenient to carry and suitable for eating. It is said that on a hot day, if dried vegetables are put in a lunch box, they will not go bad for a while. Pickled dried vegetables must be done well. Dried vegetables cooked by skilled people are rich in amino acids.