How to introduce Shaoxing specialty in composition

1. My hometown is Shaoxing, which is a land of plenty and rich in products. It is one of the top ten counties in China. Zhou Enlai, Lu Xun, Qiu Jin and Zhu Ziqing are all from Shaoxing, which is really a paradise for outstanding people. Shaoxing's specialty is also quite famous. Like fennel beans, rice wine, sweet cake, moldy tofu and dried vegetables, people can say whatever they want. This time I want to introduce the stinky tofu in Shaoxing. Chinese and foreign tourists must try this stinky tofu when they come to "Lu Xun's hometown". "Stinky tofu", as its name implies, is of course ugly. Yes, it really stinks before cooking, but it is oily after cooking. Let it take a hot bath in the pot. Slowly, stinky tofu will be covered with a golden coat, and a thick fragrance will follow. The stinky tofu after the pot is square, like a chess piece, and it is crispy outside and soft inside, which makes people want to eat. If you have a chance to come to Shaoxing, you must try our special dish-Shaoxing stinky tofu.

2. Shaoxing specialty composition 1. The history of Shaoxing stinky tofu

Stinky tofu is a folk snack with rich cultural background. It has a history of nearly a thousand years, and the most beautiful time can be traced back to the Kangxi period of the Qing Dynasty. Emperor Kangxi became very passionate after eating stinky tofu from Wang Zhihe one day, and wrote the word "Fang Qing", which made stinky tofu immediately famous all over the world. According to historical research, Empress Dowager Cixi also had a hobby of eating stinky tofu and listed it as imperial food. Stinky tofu is delicious because the pot is so halogen. The production method of brine is extremely complicated. It's not just that fresh vegetables are pickled and allowed to ferment naturally, but that various spices are constantly added and carefully prepared during the pickling and fermentation process. In a few years, it can't be called old brine or good brine, but it can only be called clear brine. A pot of good brine is often more than 20 years old. Halogen is very particular about spice formula. Ordinary people only need to add black sesame, cinnamon, star anise and so on. The real good halogen is added with more than a dozen spices, and the proportion is also very strict. As the saying goes, there are a thousand kinds of stinky tofu for a thousand tofu. It means that its bittern is made in a different age, so the stinky tofu tastes different.

When it comes to Shaoxing's eating method, it seems that it is always inseparable from the smelly and moldy pickling, which is in sharp contrast with the crystal clear Jianhu water and stone. As a Shaoxing native, I always take Lu Xun and Xu Wenchang as examples to illustrate that I eat stinky tofu and moldy tofu, but what comes out is a good article with a heart and a mouth.

Second, the characteristics of Shaoxing stinky tofu

Stinky tofu is a compulsory course for Shaoxing cuisine, but it is also the most difficult level for most foreigners. Soak in amaranth stem juice, steam and fry, which is more common, because it is convenient to eat, steam is more homely, and the fine products are actually delicious. Those who like to eat are moved by the fragrance, and those who don't like to eat avoid it. A master of Chinese medicine doesn't need any seasoning, what he wants is the original "smelly". Now there is stinky tofu in Hangzhou, which can relieve the pain of lovesickness occasionally, but it always feels not as delicious as the alleys in Shaoxing. The smiling old man guarded the warm stove, and the narrow alley smelled of peace for a long time.

Third, the representative of Shaoxing stinky tofu

Shaoxing's stinky tofu, written by Mr. Lu Xun, is well-known at home and abroad. The stinky tofu in Shaoxing is represented by the stinky tofu in Xianheng Hotel and the stinky tofu in Luxun Memorial Hall. It is said that Sanwei stinky tofu won the first prize in Shaoxing stinky tofu competition, and the stinky tofu in Shaoxing Wuzifang is also very good, and many chain stores have been opened all over the country. Welcome to Shaoxing to have a good taste of Shaoxing's special snacks when you are free.

Several methods of Shaoxing stinky tofu:

Made of stinky tofu

Raw materials and formula:

5 kg of soybean, 250 g of chili oil, 0/kg of tea oil/kloc-,0/50g of sesame oil/kloc-,500g of soy sauce, 0/5kg of brine/kloc-,0/00g of crude salt/kloc-and 300g of plaster of Paris.

Production technology:

(1) Tofu is made by soaking soybeans in water, washing them with clean water, adding 20-25 kilograms of clean water, grinding them into a thin paste with a stone mill, adding warm water with the amount of thin paste, mixing them evenly, putting them into a cloth bag, extruding the slurry, mixing them with boiled water in the bean dregs, and then squeezing. When the bean dregs do not touch hands continuously and the soybean milk has been squeezed out, skim off the foam and put the slurry into the pot. If the dripping water is not mixed with the pulp, it will turn into tofu brain in about 20 minutes. Scoop the bean curd into a wooden box, cover it with wooden boards, press on heavy stones, and press off the water, and it becomes bean curd.

(2) Stir-fry the stinky tofu. Put the soapy alum into a bucket, pour boiling water and stir with a stick, soak it in the tofu for about 2 hours, take out the tofu and let it cool. Then soak the tofu in salt water for about 3-5 hours in spring and autumn, 2 hours in summer and 6- 10 hour in winter. Take it out after soaking, wash it with cold boiling water, drain the water, and then pour all the tea oil into the pot to burn red. Add tofu and fry for about 5 minutes. Once brown, take it out and put it on a plate, and drill it in the middle of tofu with chopsticks.

(3) The preparation method of brine is based on 2.5kg douchi, which needs to be boiled with 15kg clear water, filtered, soaked with 1500g alkali in juice for about half a month, stirred 1 time every day, and fermented to obtain brine.

Spicy stinky tofu

Raw materials:

4 pieces of stinky tofu, green garlic 1, minced garlic 1 tablespoon, wine 1 tablespoon, 3 tablespoons of spicy bean paste, half a tablespoon of sugar, half a tablespoon of soy sauce and water 1 cup.

Exercise:

1. Wash stinky tofu, put it in a 1 bowl, fry until crisp, and take it out.

2. Stir-fry minced garlic in 2 tbsp oil, add all seasonings and bring to a boil. Add stinky tofu and chopped green onion to taste.

3. Simmer on low heat until the soup is slightly dry, and then put it into the pot to eat.

One is gray tender tofu, and the other is tile gray dried tofu. When the tender stinky tofu is fried to golden brown in the oil pan, it can be taken out of the pan. When eating, it is sprinkled with some Chili sauce, sesame sauce, garlic juice, coriander, shallots and Jiang Mo. It tastes crisp outside and tender inside, and it tastes delicious. Qianzi is a kind of gray stinky tofu, which needs to be fried in oil for a long time before it can be thoroughly fried. With the attractive fragrance spreading, small bubbles will appear on the surface of dried tofu, and when the color turns gray-black, it can be eaten. In qianzi, this stinky tofu is usually cut into small pieces and strung on bamboo sticks. After frying, it is directly brushed with the sauce prepared by the stall owner and eaten while it is hot. Crispy and delicious, quite chewy.

3. Ask Shaoxing specialty description, 600 words of Pingshuizhu tea.

Pearl tea is a unique green tea product in our province, and it is also one of the main export teas in China. The formation of Pingshuizhu tea can be traced back to the Song Dynasty. At that time, a kind of round tea called "Dragon and Phoenix Group Tea" supervised by Gong Qian further developed into "Little Dragon Group Tea", which is the embryonic form of bamboo tea. After the Ming dynasty, the method of making tea gradually changed from steaming to frying, and the whole leaves were dried in the sun, forming the present pearl tea. "Zhuji County Records" records: "There is a kind of round beads, rubbing a leaf like a pill, making an antique dragon and phoenix group and selling it abroad ... to pay tribute to Kangxi". It can be seen that in the late Ming and early Qing dynasties, pearl tea was fully formed.

Pearl tea was originally distributed in Pingshui Town, Shaoxing County. Private merchants set up tea warehouses to buy coarse tea from Shaoxing, Shengxian, Zhuji and other counties and mountainous areas for processing and packaging. It was transported by water to Ningbo Port and exported abroad, hence the name "Pingshuizhu Tea", which is still in use today.

Pingshuizhu tea has unique appearance, flavor and technological characteristics. Its compact shape, blue color, heavy body and bones, like dark green beads, are necessary for green tea, and are known as "green beads". Its inherent quality is rich in fragrance, resistant to soaking, generally soaked for three or four times, rich in fragrance, clear in tea soup, complete in bud leaves and bright in color, which is deeply loved by consumers. Many overseas Chinese have won provincial quality products and national quality evaluation product awards, and enjoy a high reputation in the international market. 1984, Tiantan Brand Super Pearl Tea won the gold medal in the 23rd World Quality Food Selection Conference held in Madrid, Spain. This is the only medal that China won at this meeting, and it is also the first international award that our province has won for export commodities since the founding of the People's Republic of China.

Pingshui Zhucha needs primary processing and secondary processing, and the key process is primary processing. The method of frying is very particular, and it has to go through three processes: fixing, rolling and drying. The baking process can be divided into four technological projects: frying the second green, frying the third green, frying the right pot and frying the cauldron. In the past, it took about 10 hours to fry a pot of pearl tea by hand, which was very labor-intensive. Therefore, there is a saying that "a catty of tea sweats on the heel, and a season of tea is thin and evil". Since 1960s, our city has created a revolutionary machine for frying bamboo tea, which has realized the mechanization of the whole process of primary processing of bamboo tea, greatly reduced the labor intensity, improved the efficiency of frying tea and improved the roundness of the appearance of bamboo tea.

After liberation, the Party and * * * attached great importance to tea production. Our city has done a lot of work in the production and marketing of pearl tea, creating a new situation in the production, quality and export of pearl tea, and constantly improving the reputation and status of Pingzhu water tea in international trade. In the 1960s, Tiantan brand small package pearl tea came out, which was even more famous in the world. Until the end of 1970s, ball tea was still in short supply. 1979, the export volume of Pingshuizhu tea leaves has exceeded100000 kg. 1987 The total export volume exceeded150,000 kg, and the foreign exchange earned was more than 40 million US dollars. Ranked first in China's green tea export. It sells well in more than 40 countries and regions on five continents.

4. Ask for an article introducing Shaoxing specialties, and mention that it is best to add your own feelings to Shaoxing's food. It seems that it is always inseparable from the stinky and moldy pot-stewed vegetables, which is in sharp contrast with the crystal-clear Jianhu water and stone. As a Shaoxing native, I always use Lu Xun and Xu Wenchang to explain that I ate stinky tofu and moldy tofu, but what came out was a wonderful article.

Of course, needless to say, I also like stinky tofu very much. Stinky tofu is the representative of Shaoxing cuisine, but it is also the most difficult level for most foreigners. It is more common to soak, steam and stir-fry amaranth stem juice, because it is convenient to eat, steamed and eaten more homely, and the fine products are actually delicious.

Those who like to eat are moved by the fragrance, and those who don't like to eat avoid it. Masters don't need to add any seasoning when they eat. What they want is the original "smelly".

There is stinky tofu in Hangzhou now, which is not as delicious as that in Shaoxing alley. It takes patience and time to make stinky tofu.

First, wash the jar with cold boiled water, dry it, then spread a layer of salt evenly in the jar, wash the amaranth stems with cold boiled water, roll salt on them respectively, and then put them on the jar according to the regular pattern.

5. A short essay introducing Shaoxing's scenic spots, delicious food and special products, 200 words shuttled through the streets of Wansheng, and the snack bar suddenly came into view. The shops are crowded with people, and the air is filled with sour and spicy flavor. "It smells good!" Anyone who has heard of it will have such a sigh.

This snack is Wansheng's famous hot and sour powder. As the name implies, you may have guessed its taste! Sour and spicy. That's cool! Hot and sour powder is a combination of many colors. Crystal clear fans are immersed in bright red soup, as if covered with a mysterious cotton yarn.

Green sea silk, green Chinese cabbage and green pickled mustard tuber slices, such as Fanxing, float on the noodle soup, colorful and dazzling. The smell of hot and sour powder in the air is really intoxicating, just like a big hand hooking my heart and occupying my thoughts.

The fragrance of onion and garlic, the intensity of sesame oil, the impatience of pepper and the acidity of aged vinegar.

The taste is addictive and seems to have a strong possessiveness. Looking at the color of hot and sour powder and smelling the thick soup, no matter who they are, they can't restrain their emotions, can't take care of their eating habits, and gulp down their food.

The slender vermicelli is mixed with the aroma of sesame oil, and it is full and elastic when chewed in the mouth with a touch of chopped green onion and garlic. Swallowing fresh spicy, hot and sour, fragrant, makes people want to drink all the soup.

This is Wansheng's hot and sour powder, which contains hometown customs and cultural heritage.

6. A short article introducing Shaoxing attractions and specialties, 200 words shuttled through the streets of Wansheng, and the snack bar suddenly came into view. The shops are crowded with people, and the air is filled with sour and spicy flavor. "It smells good!" Anyone who has heard of it will have such a sigh. This snack is Wansheng's famous hot and sour powder. As the name implies, you may have guessed its taste! Sour and spicy. That's cool!

Hot and sour powder is a combination of many colors. Crystal clear fans are immersed in bright red soup, as if covered with a mysterious cotton yarn. Green sea silk, green Chinese cabbage and green pickled mustard tuber slices, such as Fanxing, float on the noodle soup, colorful and dazzling.

The smell of hot and sour powder in the air is really intoxicating, just like a big hand hooking my heart and occupying my thoughts. The fragrance of onion and garlic, the intensity of sesame oil, the impatience of pepper and the acidity of aged vinegar. . . . . . The taste is addictive and seems to have a strong possessiveness.

Looking at the color of hot and sour powder and smelling the thick soup, no matter who they are, they can't restrain their emotions, can't take care of their eating habits, and gulp down their food. The slender vermicelli is mixed with the aroma of sesame oil, and it is full and elastic when chewed in the mouth with a touch of chopped green onion and garlic. Swallowing fresh spicy, hot and sour, fragrant, makes people want to drink all the soup.

This is Wansheng's hot and sour powder, which contains hometown customs and cultural heritage.

7. How to write a composition about Shaoxing? Shaoxing is located in the south wing of the Yangtze River Delta, between Hangzhou and Ningbo in the north-central part of Zhejiang Province. It has jurisdiction over Shaoxing County, Zhuji City, Shangyu City, Shengzhou City, Xinchang County and Yuecheng District, and is the hometown of the world writer Lu Xun.

This city is called "Venice of the East" and won the UN Habitat Award and the happiest city in China in 2008. Known as a water town, a bridge town, a wine town, a hometown of calligraphy and a hometown of celebrities, it is the first batch of national historical and cultural cities and the first batch of excellent tourist cities in China, and it is a key development and opening city in the south wing of the Yangtze River Delta.

It is one of the top ten cities, ten counties and ten cities in China. It is also a famous global textile city and world textile trade center in China.

Shaoxing is an ancient cultural city with a history of 2500 years. It is a "museum without walls" and a "hometown of celebrities" with bright stars. The number of bridges is 5.5 times that of Venice, with an average of 6.3 bridges per 1000 square meter.

"The water in the lake is long and full of ancient feelings." Shaoxing is famous for its long history, rich cultural landscape, beautiful scenery, rich products, local customs and attractive celebrities. Since ancient times, it has been known as "the land of cultural relics and the land of plenty".

Therefore, it is a tourist attraction to attract tourists. Shaoxing is one of the first historical and cultural cities in China and one of the first excellent tourist cities in China. It is a famous water town, bridge town, wine town and calligraphy town. Shaoxing is the hometown of Lu You, Cai Yuanpei, Qiu Jin, Lu Xun, Zhou Enlai, Zhu Kezhen, Ma Yinchu and Fan Wenlan. * * * Chairman called Shaoxing "the hometown of celebrities crossing Taiwan from Jianhu".

8. Shaoxing specialty launches old wine

Shaoxing old wine is a famous specialty of Shaoxing, and its production history is very long. According to documents, Shaoxing wine-making was very common in the Spring and Autumn Period and the Warring States Period. "Lu's Spring and Autumn Annals" contains the story of Gou Jian, the king of Yue, "learning from the teacher". Up to now, there is still the site of Toulao River in the city. By the Southern and Northern Dynasties, Shaoxing old wine had become a tribute. During the Five Dynasties when Wu Yueguo was in power, Shaoxing's wine industry further developed, and wine tax became one of the important taxes of the country at that time. Wu's money specializes in the wine department, which is the origin of the urban wine bridge.

Black felt hat

Black felt hat is a unique folk hat commonly used by Shaoxing people. Dai's "Night Boat" contains: "The Qiang people made felt hats in Qin and Han Dynasties." In the Ming Dynasty, Huiji people once said "goose yellow cocoon and swallow felt hat". In the 25th year of Guangxu in Qing Dynasty (1899), Pan Shangsheng moved from Shaoxing Paodu to Xiying, and opened Pan Wansheng felt hat shop, with an annual output of about 2,000 felt hats. 1940, felt hats prevailed. The red felt hat industry in Gaobu Town, Shaoxing County has also turned to black felt hats.

Beans flavored with fennel

Anise bean is a snack in Shaoxing, which is often used as a snack or wine. Because of the description in Lu Xun's novels, fennel beans in Shaoxing are worth a hundred times and become one of the goods that foreign tourists scramble to buy. In order to meet the needs of tourists, the packaging of fennel beans has been greatly improved, so fennel beans have formed a big market in Shaoxing.

9. Shaoxing Specialty Detailed introduction Shaoxing Ma Duck, referred to as Shao Duck, is produced in Shaoxing, Xiaoshan, Zhuji and other counties. This area was originally under the jurisdiction of Shaoxing Prefecture, hence the name.

Roast duck meat is tender and delicious. Eating the eliminated old duck after rest can nourish the yin of the five internal organs, clear the heat of fatigue, nourish the stomach and produce fluid, which is a good nutritional supplement. "Stewed old duck with ham" is a famous local dish. There is a traditional habit of "planting rice to make wine, raising ducks with distiller's grains and duck manure fields" in the local area.

2. Japanese-cast snow buds are referred to as Japanese-cast tea, which is produced in Rizhuling, Huiji Mountain. Tea buds are thin and pointed, all white and fluffy, hence the name. After the tea leaves are boiled, the snow buds stand upright, such as Lan Xue, so it is also called "Lan Xue".

The finished product has thin and sharp buds, white hair exposed, orchid fragrance, sweet and fragrant taste, strong gas and eternal taste. The soup is milky white after soaking and drinking, and the fragrance still exists after brewing for five times. This kind of tea was rated as a precious immortal tea in the Tea Classic written by Lu Yu in the Tang Dynasty.

It became a tribute in the Southern Song Dynasty. 3. Shaoxing Mao Mengda Osmanthus Jelly has a production history of more than 200 years.

Qing dynasty was once listed as one of the eight major tributes, with a good reputation. The finished product has fine powder, crisp and delicious taste, pure flavor, appropriate sweetness and easy digestion. It is an ideal complementary food for infants, and can be mixed with water to feed, especially suitable for the elderly with no teeth, accompanied by green tea, which is fragrant in the mouth and cheeks.

4. Shaoxing fermented dried vegetables are made from fresh potherb mustard. It has been produced for hundreds of years.

Mainly produced in Shaoxing, Cixi, Yuyao and other cities and counties, with Shaoxing producing the best. Finished products are divided into three categories: A, B and C. ..

High-quality people have the characteristics of bright yellow, dry, thin stems, uniform length, fresh taste, tender quality, moderate salt content, no hard stems, no impurities, fresh taste, fragrance, tenderness and alcohol. There are many ways to eat, which have the effect of relieving summer heat and clearing heat.

Shaoxing Xianheng mother-child soy sauce is called it because it is made of soy sauce as soup. Founded in the Kangxi period of the Qing Dynasty.

6. Shaoxing Xianheng milk cucumber is made of the most famous cucumber planted under Jiangnan Village. Its branches are thin and crisp and delicious. Founded in the Kangxi period of the Qing Dynasty, it has a history of more than 300 years.

7. In addition to red and green squares, Shaoxing sufu products are also divided into four categories: drunken squares and chess squares, with different colors, sizes and tastes. Red is salty and sweet, and it is a tribute in the Ming and Qing Dynasties, also known as a tribute; The drunken party is pale yellow and full of wine; Chess sauce is yellow, mellow and warm, which is most suitable for the elderly or patients. Fang Qing's production does not need old hip flask brine, and its consumption is seasonal, so it is generally not exported. If eaten in time, it tastes excellent and the price is cheap.

In addition, there are varieties such as ham red fermented bean curd, xiangru fermented bean curd, rose fermented bean curd and refined sesame oil drunken prescription. Shaoxing sufu has a production history of 1500 years, and it was sold in India, Myanmar, Thailand, Malaysia and other places as early as Ming Jiajing.

8. Torreya grandis is mainly produced in Huijishan area at the junction of Zhuji, Shengxian and Shaoxing counties and Yushan area in Dongyang County. Zhongjialing, Xikeng, Huangkeng and Dujiakeng in Dongxi Township, Qiao Feng District, Zhuji County have the largest output and the highest quality.

Torreya grandis, also known as thin-shell Torreya grandis, has the characteristics of thin shell, full kernel, rich fruit aroma and crisp quality, and is the best variety of Torreya grandis. 9. Shengzhou Craft Bamboo Weaving is a handicraft made of bamboo strips or pieces.

This product is sterile and non-toxic, unique in shape, elegant in color and light in use. Exquisite knitting skills, superb skills.

10, Shaoxing black felt hat, is a unique folk hat commonly used in Shaoxing. Dai's "Night Boat" contains: "The Qiang people made felt hats in Qin and Han Dynasties."

In the Ming Dynasty, Huiji people once said "goose yellow cocoon and swallow felt hat". In the 25th year of Guangxu in Qing Dynasty (1899), Pan Shangsheng moved from Shaoxing Paodu to Xiying, and opened Pan Wansheng felt hat shop, with an annual output of about 2,000 felt hats.

1940, felt hats prevailed. The red felt hat industry in Gaobu Town, Shaoxing County has also turned to black felt hats.

1 1, Gao Xiang, Gao Xiang, was once one of the eight major tributes of Shaoxing in Qing Dynasty, with a long history. The raw materials are mainly white rice and sugar, supplemented by spices made of clove, angelica dahurica and cardamom, which are sweet and crisp. There are many varieties and specifications, and the tastes are sweet and salty.

12, Shaoxing wine Shaoxing wine is a famous specialty of Shaoxing, with a very long production history. According to documents, Shaoxing wine-making was very common in the Spring and Autumn Period and the Warring States Period.

"Lu's Spring and Autumn Annals" contains the story of Gou Jian, the king of Yue, "learning from the teacher". Up to now, there is still the site of Toulao River in the city. By the Southern and Northern Dynasties, Shaoxing old wine had become a tribute.

During the Five Dynasties when Wu Yueguo was in power, Shaoxing's wine industry further developed, and wine tax became one of the important taxes of the country at that time. Wu's money specializes in the wine department, which is the origin of the urban wine bridge. Shaoxing wine developed rapidly after the Southern Crossing in Song Dynasty, when the city reached the level of "full of wine fragrance".

The peak of Shaoxing old wine production was in the late Guangxu period of Qing Dynasty, with an annual output of 60,900 tons, and more than 36,000 tons of old wine stored for more than three years. During the Republic of China, affected by the war, the output was very unstable, and 1945 was only 2500 tons.

13. Dried black vegetables Shaoxing dried black vegetables are the most popular tourist commodities purchased by foreign tourists, especially Shanghainese. Shaoxing dried vegetables, except Xinchang dried vegetables, mostly use cabbage, mostly oil winter vegetables and mustard.

Dried vegetables produced by Xinchang people and Shaoxing people can be easily distinguished from each other by their names. Xinchang people generally call it "dried vegetables" and Shaoxing people call it "dried vegetables". It is necessary to consult people in the industry to identify which vegetables and dried vegetables are made of raw materials, especially the internal quality is very inconsistent in the market, and it is difficult for ordinary people to distinguish high and low grades.

Many people use the method of on-site tasting, which tastes good, especially when there is no sediment in the mouth, and it feels very refreshing. Relatively speaking, the store is large in scale, and the quality of the place where sales are booming is relatively guaranteed. Dried vegetables have a special smell and strong permeability. If one of your companions can buy Shaoxing dried vegetables and bring them into the cabin of the plane, almost every passenger can enjoy the special "treatment" you provide.

Therefore, after buying dried vegetables, put them in the handbag alone, and avoid putting them with other items, especially your own clothes, otherwise the clothes will smell like dried vegetables and stay there for a long time. If you fly, wrap the dried vegetables more tightly.

14, Pearl Shaoxing is the main producing area of freshwater pearls in China, especially Zhuji Mountain Lake. Yamashita Lake, also known as Pearl Lake, is not only rich in pearls, but also the largest freshwater pearl distribution center in China.

The size, roundness and luster of pearls are superior, and pearl ornaments, pearl nutrition products and pearl beauty products have always been very popular.

10. Introduce the native product of Shaoxing, Zhejiang Province, Shaoxing Orchid.

Shaoxing fennel bean Shaoxing sufu

Dried vegetables Shaoxing sweet cake Shaoxing wine Shaoxing duck

Shaoxing Daling Shaoxing river crab Shaoxing gold and silver foil Shaoxing mandarin fish

Shaoxing milk cucumber Shaoxing mother-child soy sauce Shaoxing bluestone Shaoxing herring

Shaoxing lace king paper fan Shaoxing tin foil Yue porcelain

PINKRAY? Ji Chao dried tofu Shaoxing Gonggua

Ke Qiao dried bean curd Lanting peach Shaoxing black felt hat Shaoxing river eel

Shaoxing beach spring

Mao Mengda ointment

Rizhu tea