1, sauce duck
Shaoxing's sauce ducks are mainly fat and tender duck or salted duck, which is known as the "pearl among birds" in the local area. Soak the duck in the brewed soy sauce for four days, turn it over several times a day to make the sauce stains even, and then hang it outside the window to dry for a few days. After cooked, the sauced duck is rich in fat, refreshing in skin, fragrant in bone, plump and tight in meat, and salty in real time, leaving fragrance in the mouth.
2. Shao Sanxian
When you come to Shaoxing to taste classic dishes, you must not miss Shao Sanxian. The main ingredients of the three delicacies are pigskin, fish balls and meatballs, such as chicken, shrimp, cooked pork liver slices and cabbage, because the materials used in each restaurant will be slightly different. This dish is a collection of essence ingredients, with bright color, long taste, mellow and delicious.
3. stinky tofu
Stinky tofu is a very famous special snack in Shaoxing, and many diners can't stop after tasting it. When making authentic Shaoxing stinky tofu, it is necessary to make moldy amaranth stem juice, which is the odor source of stinky tofu. Stinky tofu can be used in cooking methods such as frying, steaming and frying, but fried stinky tofu is very common. After frying, stinky tofu has the color of Huang Liang, crisp outside and soft inside, with rich aroma.
4. Drunken crab
The famous Shaoxing drunken crab successfully captured the taste buds of many diners. There are two ways to make drunken crabs: raw and drunk. The former can retain the delicacy of crabs to a great extent, and the wine is rich.
5. Radish cake
Radish cake is a common snack in Shaoxing. When making, the refined flour is first mixed into a thick and suitable batter, then poured into a greased special mold, and a proper amount of shredded white radish and chopped green onion are added, then the batter is spread to a suitable height, fried in an oil pan and demoulded. The hot radish cake is crispy outside and tender inside, which is delicious.
6. Braised pork with dried plum vegetables
Dried plum meat is a traditional dish in Shaoxing. Its ingredients are fine pork belly and carefully dried fresh and tender dried prunes. In the process of stewing, the oil and water of pork belly slowly seeps into the dried plums, and the meat flavor is rich. The braised pork with dried plum on the table is bright in color, crisp and tender at the entrance, oily but not greasy, and moderately salty and sweet.
7. Moldy amaranth stalks
The pickled and fermented amaranth stems are bright in color and green as blue. Although it smells slightly musty, it is fragrant and tender in the mouth, delicious and can be sucked out like jelly. Fresh and refreshing moldy amaranth stalks can help digestion and increase appetite, which is most suitable for eating.
8. Braised meat with dried plum vegetables
A successful braised pork with dried plum vegetables pays attention to stewing, steaming crisp glutinous rice and winning by taste. Crisp, soft and waxy, oily but not greasy, the color is purplish red, salty and sweet, and quite idyllic.
9, salty and fresh
Jiangnan specialty dishes are salty and fresh, with thick soup, crispy meat, crisp bamboo shoots and strong umami flavor. Mainly soup made of bamboo shoots and fresh and salty pork belly slices. "Pickled" means salty; "Fresh" means fresh; "DuDu" means to stew with a small fire.
10, Manglietia Manglietia jelly
The "Manglietia jelly" like turtle ling paste is crystal clear, lying in a Bai Gang porcelain basin like tofu. There is a whole piece of glass on it. Because it is made of Manglietia, it is called "Manglietia jelly". The process is to put the dried Manglietia seeds in a cloth bag, soak them in clear water and knead them repeatedly, then squeeze out all the glue in the fruit, take it out of the cloth bag and let it stand for half an hour, and the juice will condense into crystal clear Manglietia jelly.