2, red paste crab Ningbo cuisine is 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 will mix black sesame seeds, lard and white sugar to make stuffing, stuff them into tangyuan and knead them into balls to cook. 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 stinky fresh, 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.