Preparation: Buy one fresh mackerel weighing about 2 jin (1 kg), clean it, remove the head and tail, then split it along the spine in the middle. Scrape the fish layer by layer with a knife to obtain around 1 jin (500 g) of fish meat. Mince the fish meat and place it in a basin. Add a small amount of fine salt and flour, then knead vigorously to make the fish meat more elastic. Next, sprinkle a thin layer of local fine starch on the table...
The product quality of Yongcheng Dry Red Bayberry Wine has been tested multiple times through sampling by the county and municipal quality and technical supervision bureaus, meeting the national GB standards; it has also passed the tests of the Ningbo Export Commodity Inspection Bureau and relevant inspection departments in Japan, complying with national high-quality fruit wine standards; certified by the Medical College of Zhejiang University, “Yongcheng” brand bayberry fermented wine contains…
Sandwiched Red Bean Cake: Made from ground rice flour. It has been rated as one of the top ten specialty snacks of Xiangshan. The Sandwiched Red Bean Cake is a traditional pastry from Xiangshan, Ninghai, and the coastal areas of Taizhou, representing local food culture. It is primarily made with premium glutinous rice, white sugar, brown sugar, and refined with dried tangerine peel powder, seaweed flakes, and fruit. Its surface features...
Mochi: Made from glutinous rice, it's sticky inside with finely chopped aromatic wild herbs—most abundant in spring. It has been ranked as one of Xiangshan’s top ten special snacks. Xiangshan mochi is a specialty of Zhejiang cuisine and can be divided into several types based on fillings, mainly including: Mochi Xie, Mochi Hua, Mi Sha Hua, and Mochi Shi Guo. For preparation method, refer to…
Radish Dumplings: Made from glutinous rice flour and non-glutinous rice flour, the filling consists of savory shredded radish. Unlike Red Head Dumplings, they are not coated in a layer of glutinous rice nor do they have a red dot on top. They have been recognized as one of the Top Ten Special Snacks of Xiangshan. Without visiting Ningbo, you wouldn’t know about Xiangshan; without going to Xiangshan, you wouldn’t know about Radish Dumplings; and when you taste them, you’ll supposedly experience the very flavor of Xiangshan…
Red Head Dumplings: Made from glutinous rice flour and non-glutinous rice flour, the filling is sweet—specifically red bean paste—wrapped in a layer of glutinous rice, with a small dot of red on top. They are essentially different from radish dumplings, as there needs to be a clear distinction between sweet and savory. They have been named one of the Top Ten Special Snacks of Xiangshan.…
Rice Steamed Buns: Made from rice ground into flour—yes, rice flour, not wheat flour—with a subtly sweet and slightly tangy flavor. It has been recognized as one of the top ten specialty snacks in Xiangshan. Ingredients: Granulated sugar, fresh rice, water. Principle: Utilizes the natural yeast produced during the fermentation process of the rice itself. Unlike wheat steamed buns, which require added leavening agents...
Water Chestnut Pudding is primarily made from water chestnuts and fruit pulp, mixed with mung bean flour to form a paste that is then cooled into a jelly-like dessert. It is the perfect treat for summer, and tastes even better when chilled in the refrigerator before serving. …
Hundred-Treasure Rice is made with a mixture of date paste, longan flesh, lotus heart, rice kernels, glutinous rice, red bean paste, and other ingredients, with a base layer of square blocks of lard (pork fat). After steaming, it is poured from a bowl into a porcelain basin. It is then served with a sweet soup for mixing, achieving the perfect balance of moist and dry, and boasts an exceptionally delicious taste. This is completely different from the local hard and chewy multicolored sticky rice in both appearance and flavor...
Shalibi, which means "jade in the sand," is made by wrapping sticky rice flour dough around a filling of osmanthus, lard, and sesame to form an oval shape. After boiling in hot water, the dumplings are rolled in soybean flour. The snow-white, tender dumplings gain an extra layer of aroma after being coated in soybean flour, symbolizing "jade found in the sand."...
Crystal Dumplings: Made with a special sweet potato starch mixed with water to form the dough, these dumplings are stuffed with fresh meat fillings. After being boiled in hot water, they are served in a bowl with seasoning such as seaweed and sea salt. The dumplings have a crystal-clear, transparent appearance. The broth is flavorful, and the filling inside is equally delicious, making them incredibly tasty — the more you eat, the more you want. …
Our city is located along the eastern coast of Zhejiang, enjoying a warm and humid climate year-round with distinct seasons and abundant rainfall. In particular, the alluvial plains formed by the watersheds of the Xianjiang, Dongjiang, and Xianjiang rivers originating from the Tiantai and Siming mountain ranges cover over 100,000 acres of sandy soil, which is highly conducive to the high-yield and premium-quality cultivation of strawberries and other cash crops. In 1990, the provincial academy of agricultural sciences, after five years of...
"Fèngyáng Shook Clams" is one of the traditional famous dishes of Zhejiang. Clams are mollusks with thick, hard shells that are light brown in color and have a tile-like appearance, hence they are also called "tile-shell clams." The inner part is white with serrated edges. The meat is delicious, and the shells can be used medicinally. There are about ten types of clams produced along China's coasts, among which Fèngyáng Shook Clams are the most renowned.…
Product Name: Fènghān Place of Origin: Ningbo Product Features: Delicious and tasty, highly nutritious Product Introduction: Fènghān clams are larger in size with plump meat, bright red clam blood, no muddy taste, and an exceptionally fresh flavor. As early as the Tang Dynasty, they were already regarded as a tribute delicacy. At home, they are usually briefly blanched in boiling water and eaten fresh, because the clam meat contains...
Fenghua City in Zhejiang Province is a major production area of honey peaches in China. Fenghua Honey Peach is renowned far and wide for its unique taste, tender flesh, sweet and juicy flavor, attractive shape, and rich aroma. It is hailed by peach lovers as “nectar of the gods” and “treasures from the Heavenly Lake.” The legend continues to this day that Fenghua enjoys superior natural conditions…
Xinqiao loquats are a specialty of Xinqiao Town in Xiangshan County, Ningbo City, Zhejiang Province. These loquats from Xiangshan Xinqiao feature a light yellow hue, tender skin, delicate texture, and a sweet and refreshing taste that soothes the throat, making them a premium fruit. Xinqiao Town is bordered by land to the north and south, and by sea to the east and west. The convergence of continental and maritime climates contributes to the unique characteristics of Xinqiao loquats, including their...
Xiangshan Black Purple Bayberry is a specialty of Xiangshan County, Ningbo City, Zhejiang Province. Thanks to their large size and superior quality, these bayberries are highly favored by consumers and have received unanimous praise from industry professionals. In 2003, they were honored as one of Zhejiang Province’s “Top Ten Premium Bayberries” and recognized as a green agricultural product of Ningbo. The Black Purple Bayberry is a local...
It’s no exaggeration to say that everyone in Xiangshan loves stir-fried rice noodles. As a staple food, it makes a delicious breakfast or late-night snack when served with soy milk or plain congee. Add more ingredients like dried shrimp, dried fish, mushrooms, and it becomes a great choice for a full meal as well~~ …
The wheat pancake roll is one of the top ten signature snacks of Xiangshan. It has a crispy texture on the outside, rich but not greasy, making your “mouth water for miles.” Making the wheat pancake roll is quite particular, especially crafting the wrapper. First, the dough is shaped into a round form, then pressed onto a hot griddle and baked for a few minutes until it’s ready. The wrapper must be...
Fish Thread Noodles are primarily made with croaker fish. The croaker is two to three times larger than the yellow croaker. Its skin is removed and the flesh is scraped off with a knife. A small amount of sweet potato starch is mixed in, and then the mixture is gently pounded with the back of a knife to form a thin sheet. This sheet is then sliced into threads, seasoned, and cooked in broth to create a bowl of delicious Fish Thread Noodles. …