Posted 2017/3/27
It is the important component of Zhejiang cuisine to Shaoxing dishes. Numerous the south of the lower reaches of the Yangtze River among the cooked food, Shaoxing dish more elegantly and simple and honest than Shanghai dish, Hangzhou dish, native soil nature. The flavor rich in the south of the lower reaches of the Yangtze River, regard river food of fishes and shrimps and poultry, beans of fresh water as the main material of cooking, that was stressed is that fragrant crisp silk floss is glutinous, original soup original juice, fresh and salty and tasty, the light oil avoids being hot, the flavor of the vegetables is pure and mild and moderate, sending alcohol becomes fresh. "mould", "sauce", "drunk" for main characteristic of Shaoxing dish, mix Shaoxing yellow wine, the sweet-smelling is sweet, enjoy endless aftertastes. Sauce jar, "famous jar" of Shaoxing. The chicken simmered in brown sauce, the stewed duck with bean sauce, spiced pork that people often eat, etc. are come from this jar. In season in winter slack, there were sauced jars in peasant household's every family in the past, pickled the cooked food, delicious and infinite, thus created "sauced series" of Shaoxing dish. Shaoxing dish to be characteristic distinct not merely, snack of Shaoxing is characteristically too. Famous fennel and beans are well-known in the whole country; Poor chicken, exceed chicken taste are unique also, make people aftertaste.