What's delicious in Ningbo?

Ningbo, a port connected with the world, is rich in ancient and modern books, mountains and seas, and tourism resources. And the food in Ningbo is not to be missed when you come to Ningbo, so what are the foods in Ningbo?

1, Cicheng Rice Cake: Eat rice cakes, and eat water-milled rice cakes in Cicheng, Ningbo. Cicheng Shuimo Rice Cake is made by hand, selected high-quality japonica rice, and made by ten processes including seed selection, selection, soaking, grinding, steaming, frying and printing. The taste is delicate, smooth and chewy. The most common practice of Ningbo people is to put soup and stir-fry with oil. Shredded pork with snow and rice cake soup is quite authentic Ningbo cuisine. The soup is salty, slightly sour and extremely refreshing.

2, red paste crab: Ningbo's dishes are naturally indispensable for seafood. Red paste choking crab is one of the outstanding representatives. Since it is called red-paste roasted crab, the choice of materials is naturally particular. One is red paste and the other is live crab. Because it is eaten raw, freshness is very important. Do not marinate with 4: 1 salt water for too long, so as not to drown out the salty taste. At the beginning, it is best to dip in ginger vinegar, which can sterilize and deodorize. Ginger can neutralize the coldness of crabs and protect the stomach. Whether it is raw or not, people with bad stomachs had better not try it easily.

3. Ningbo Tangyuan: Mix black sesame seeds, lard and white sugar into stuffing, stuff them into tangyuan, knead them into balls and cook them. Round skin is soft and sweet. The teeth bite through the skin, and the sesame-scented stuffing instantly impacts the taste buds, which is really full of fragrance. With the popularity of glutinous rice balls, there are more and more ways to eat them. Some people like to play with their methods and fry dumplings to eat. Others like to think about stuffing, such as pork stuffing, durian stuffing, red bean stuffing and so on.

4, Ningbo three stinks: taking it fresh and smelly, probably best reflects the true nature of Ningbo cuisine. Stinky wax gourd, stinky amaranth stalk and stinky cabbage heart are the three famous stinkies in Ningbo. In Ningbo's words, you can smell the bad smell even if you are far away from the water. It is said to be three stinks, and it tastes particularly fragrant. Especially in summer, when I'm tired of eating big fish and meat, I serve a bowl of smelly wax gourd and drop a few drops of sesame oil. That salty and sour taste is like a clear spring, which seeps from the mouth to the heart.

5. Melaleuca Cake: Melaleuca Cake, peach and taro in Fenghua are also called "Three Treasures of Fenghua". Melaleuca cake was founded in Qianlong period of Qing Dynasty, and has a history of more than 200 years. It is a scenic spot in Zhejiang and a symbol of Xikou, which is famous at home and abroad. Melaleuca cake is made of flour, sugar, sesame, peanuts and appropriate amount of moss powder, and is carefully baked through 12 process. Its thickness is about two centimeters, and each piece has more than 27 layers of overlapping sheets. The entrance is crisp and not sticky, salty and sweet, salty and sweet, and fragrant after eating.

6. Xia Lang Soymilk: Soymilk is equivalent to western milk in China. From such a popular food, Xia Lang soybean milk in Yuyao, Ningbo is naturally extraordinary. Different from other places, Xia Lang soybean milk is shaped like egg custard just out of the pot, with mellow flesh and delicious taste. It is a snack suitable for all seasons. To make soybean milk like Xia Lang, we must strictly select soybeans and water, and the production process of soaking beans and boiling pulp is even more important. Beef soybean milk and mutton soybean milk are its special tastes, attracting many diners from all over the country.

7. Fenghua Shantou: Shantou can be said to be the signboard of Fenghua, which is very famous in Jiangsu and Zhejiang provinces. Fenghua taro is spherical, brown in skin and pink in tip. Very big, 1 kg, the big one is about 2.5 kg. No wonder Fenghua was jointly named "Hometown of Taro in China" by the State Council Development Research Center, China Agricultural Society and China Specialty Newspaper. Fenghua taro skin is thin and meaty, fragrant and delicious. Whether it's roasted, roasted or fried, or steamed, boiled or poured with soup, it's delicious.

8. Dried sheep tail bamboo shoots: It is one of the famous local products in Ningbo. High-quality Phyllostachys praecox and long-bearded bamboo shoots are selected, shelled, salted, added with water and steamed. It is white and yellow, delicious, and has the reputation of "a hundred-day dish", which can be eaten all year round. When eating, rinse with cold water and add some sugar, monosodium glutamate and sesame oil, which is a delicious cold dish. Or it can be used to put soup, and it can also increase the delicious taste of soup.

9. Sanbei Crispy Sugar: Originated in the Qing Dynasty, it was created by Master Yin of a tea house named "Ganfeng" in Lubu Town, Yuyao. It tastes soft and sweet, melts in the mouth, does not stick to teeth and contains no sugar residue. After eating, the faint soybean flavor lingers for a long time. As soon as the soybean crisp candy was listed, it was enthusiastically sought after, causing a sensation in Fiona Fang and an endless stream of visitors. Later, it spread more and more widely and became one of the most representative snacks in Ningbo.

10, Ninghai Oyster: "Ninghai County Records" records: "There are two islands in the Tiejiang River, named Shikong Shuangshan, and the county is 38 miles away. Two islands stand like seals, one island is flat, and the ancient temple is in sight. Song Jinshi Feng, hiding here to avoid chaos. When he saw oysters on the edge of rocks, he taught residents to collect stones and raise them. " It shows that as early as 700 years ago, Ninghai began to cultivate oysters. The shallow water quality in Xidian Town is unique and suitable for oyster growth. The oysters cultivated here are tender and rich in nutrients such as protein, vitamins and riboflavin, and are known as "sea milk".

This is the end of the introduction of Ningbo cuisine.