Shaoxing has been established for more than 2,500 years, and Shaoxing cuisine has formed ten flavors, each of which has its representative dishes. These ten flavors form the most solid foundation of Shaoxing cuisine.
Salty flavor: stewed bamboo shoots with bacon
Farmers' homemade bacon, together with local light bamboo shoots, tastes salty and delicious. Bamboo shoots taste like bacon, but they are oily but not greasy.
This is a common flavor of Shaoxing cuisine.
Dried plum flavor: braised pork.
Shaoxing Hua Mei is very famous. It used to be presented to the emperor's table as a tribute, and dried plum meat is also a household name. The aroma of dried plum and pork belly complement each other, and it will be memorable with pancakes or rice.
Musty smell: stinky tofu
Shaoxing's famous snacks are fried with Shaoxing's special brine and tofu. Shaoxing stinky tofu and Hunan stinky tofu taste very different. Shaoxing tastes softer than Hunan stinky tofu.
If people take it as a metaphor, Hunan stinky tofu is an outlaw, strong and frank, and heroic; Shaoxing stinky tofu is dressed in white, gentle and uncontroversial.
Minced fish flavor: Shao Sanxian
This dish is the first dish in Shaoxing. The so-called fish sauce is fish balls Shaoxing people like to eat fish balls. Less three immortals is an upgrade in material selection. In addition to elastic fish balls, there are also ingredients such as chicken nuggets, pork tripe, ham and river shrimp, which are very rich in flavor. This is a dish with soup and vegetables.
Seafood flavor: salted shrimp
This dish mainly highlights the original flavor of Shaoxing cuisine, and the method is simple-cook local river shrimp with salt water. The shrimp made in this way is more elastic and delicious.
Pastoral flavor: braised water bamboo in oil
The so-called pastoral flavor means using seasonal ingredients and cooking in a minimalist way to highlight the taste and taste of the ingredients themselves.
Like this dish, Zizania latifolia is a seasonal vegetable in summer. Braised in oil, Zizania latifolia has both taste and mouthfeel.
Drunk taste: Shaoxing drunk chicken
Shaoxing people are good at cooking with yellow wine, so they have an intoxicating taste. Shaoxing drunken chicken like this is made by soaking local chicken in carved wine for about ten years. Yellow rice wine makes chicken more tender. The cooked dishes are rich in wine and meat, and they are traditional Shaoxing dishes.
Single abalone: carved yellow croaker
The so-called single abalone flavor is to marinate food with condiments for a short time, so as to achieve the effect of tender texture, fresh taste, fragrance and salty taste.
Carving drunken yellow croaker is a classic dish of this flavor. The yellow croaker is pickled and steamed with a little yellow carving wine, which makes the fish soft and elastic, fragrant and delicious.
Sauted duck flavor: Shaoxing sauced duck
In the previous difficult times, when there were no storage conditions, Shaoxing people liked to pickle some ingredients for emergencies. Over time, it has become a major characteristic flavor of Shaoxing cuisine.
Shaoxing sauce duck is a local duck. Traditionally, it is marinated in local soy sauce 12 hours, dried and steamed. It's a famous dish in Shaoxing, with strong sauce flavor and delicious taste.
Stir-fried rice flavor: stir-fried eggplant with rice
Jiangnan area likes to cook rice with some dishes, which saves time and effort and is delicious. The specific method is to put the vegetables in rice and cook them together until the coriander is cooked.
Eggplant fried rice is a very common dish, which is easy to cook and delicious.