Zhuji Fragrant Torreya is a specialty of Zhuji City, Shaoxing, Zhejiang Province. As the country’s leading producer of fragrant torreya, Zhuji has a history of cultivating and utilizing this nut for over 1,300 years. The city is home to the world’s only 50-square-kilometer Fragrant Torreya Forest Park and boasts the largest planting area of fragrant torreya among all counties and cities in China, with an annual output of around 700 tons, accounting for…
Tongshan Burn is a specialty of Tongshan Town in Zhuji City, Shaoxing, Zhejiang Province. This light-aroma baijiu from Tongshan, Zhuji, is often referred to as the “Little Moutai of the South.” The liquor is crystal clear with a crisp, refreshing taste, and among its varieties, Tongshan Zuimei stands out as the model of southern-style light-aroma baijiu. Tongshan Burn gets its name from Tongshan Town in Zhuji City, Zhejiang Province. Tongshan Burn is made using Zhuji’s...
Majian Steamed Buns are a specialty snack from Majian Town, Zhuji City, Shaoxing, Zhejiang Province. Made primarily with flour and fermented using distiller’s yeast, these buns contain no food additives. They have a bright, attractive color—not dull like inferior buns, nor overly shiny. Their plump shape and richly aromatic taste make them truly distinctive. Majian Steamed Buns, also known as…
Dongpo Tofu is a traditional and famous dish from Zhuji in Shaoxing. It often appears as the first course at banquets for housewarmings, festivals, weddings, birthdays, celebrations, or even funeral feasts. Legend has it that when Emperor Qianlong toured southern China, he and his favorite minister Liu Yong secretly visited Zhuji incognito. The two enjoyed their excursion and strolled to the foot of Zhuluo…
Fresh Shrimp Cakes from Xishi's Hometown. One of the ingredients used in these shrimp cakes is small shrimp sourced from the rice paddies of Jiacun Village. In recent years, as rice shrimp have become scarce, they have been replaced by live small shrimp from Poyang Lake. The other ingredients include flour mixed with eggs, scallions, and ginger powder. The mixture is pan-fried into round patties with pepper and a small amount of wine, resulting in a golden-yellow color — and they’re incredibly...
Cooking Method: Stewing, Boiling, Simmering, Braising & Stir-frying Ingredients for Snowball Fish Soup: 500g eel meat, 130g dry starch, 16g scallions, 10g tender ginger, 130g lean meat broth, 50g cooking wine, 60g soy sauce, 5g sugar, 15g salt, 60g vinegar, 30g cooked lard, a small amount of MSG, pepper...
The cooked lotus root made by people in Xinchang is prepared using fresh lotus root segments of uniform thickness and attractive appearance, with glutinous rice stuffed into the holes. Once cooked, the segments turn a dark red color, presenting an appealing hue and emitting a tempting lotus fragrance.…
Hot Fire Pancake
Taro Starch Pudding resembles lotus root starch pudding in appearance, but it has the added benefits of cooling and detoxifying the body, and its nutritional value is higher than that of lotus root starch. It is said that before liberation, poor people, who lacked adequate food and clothing, used taro starch as a staple food. Today, taro starch served with hot sugar water remains one of Xinchang’s distinctive local snacks.…
Horse Head Soup Dumplings—also known as wontons. These dumplings are sold by vendors carrying their wares on shoulder poles, which resemble the shape of a horse’s head, hence the name “Horse Head Soup Dumplings.” The wrappers are extremely thin and float in the boiling broth like little lanterns. Topped with shredded egg, dried shrimp, pepper, and chopped scallions, they’re so delicious they’ll make you scream with delight…
It is said that during the reign of Emperor Qianlong in the Qing Dynasty, Xinchang taro dumplings had already become a staple side dish for farmers. These dumplings resemble northern Chinese jiaozi (dumplings) and also bear some resemblance to wontons. Xinchang taro dumplings are primarily made by mixing mashed taro with sweet potato starch. Instead of using regular taro tubers, these dumplings use taro corms, which are fine-textured, soft, tender, thick, and sticky. Once made, the taro dumplings have a very delicious filling...
Rice noodles are a famous traditional specialty of Xinchang County and one of the staple foods that locals particularly enjoy. Xinchang rice noodles have a long history and are exquisitely made; they were already well-known in the late Qing Dynasty. These rice-based noodles can be cooked with some leafy greens or pickled vegetables, eggs, and sausages to create a delicious dish. They can also be stir-fried directly, offering an equally excellent taste. …
Xinchang chestnuts are large, delicious, sweet, glutinous, and crispy. They are rich in nutrients such as starch, fat, protein, as well as various vitamins and inorganic salts. The medicinal value of chestnuts is listed as top-grade in the ancient medical text *The Names and Records of Famous Physicians*, which cites their benefits for “boosting qi,” “nourishing kidney qi,” “treating weakness in the waist and legs,” as well as healing “broken bones and tendons” and “swollen, painful bruises and blood stasis…”
Blueberry, as the name suggests, refers to blue-colored berries. There are two types: one is a low shrub, wild and low-growing, with small berries but high anthocyanin content; the other is cultivated blueberries, which can grow up to 240 cm tall, with larger fruits, more moisture, and relatively lower anthocyanin content. Blueberries, a type of…
The Dafo Longjing series from Xinchang is widely renowned and has won numerous gold awards. At trade fairs, Dafo Longjing once gained strong favor and high praise from foreign merchants. Dafo Longjing tea is produced in Xinchang County, known as the hometown of famous teas in China. This tea boasts a rich aroma, mellow taste, and enduring brews, featuring the distinctive character of high-mountain tea. The product has repeatedly been honored as a national and provincial agricultural...
Product Name: Lanting Honey Peach Place of Origin: Shaoxing, Zhejiang Product Features: Good color and gloss, strong aroma, delicious taste, well-proportioned shape Product Composition: Vitamin B1, B2, C, phosphorus, calcium, iron, protein 0.5%, fat 0.08%, moisture 76.3% Product…
Dry rice is soaked in water to soften it, then pounded into powder in a stone mortar. The powder is steamed in a pot, then pressed into a special barrel and extruded through a copper sieve with multiple small holes to form long, thin noodles. These are cut, piled together, and spread out into evenly sized round cakes, which are then sun-dried to complete the process. A steaming bowl of hand-pressed noodles with two eggs is…
The method of making crystal taro dumplings is quite unique. First, the taro is peeled, then steamed or boiled. Once cooked, the taro becomes as pliable as modeling clay. It is then mixed with sweet potato starch and can be freely shaped by hand. These dumplings are extremely durable when boiled and keep well too. If you have leftover cooked dumplings and leave them overnight, they’ll still be delightfully chewy and full of flavor the next day. The people of Xinchang have been making and eating these taro dumplings for at least a few hundred years.
Lianghu Water-Milled Rice Cake originates from Lianghu in Shangyu County and is a traditional specialty of the area. With a long production history, it was once a tribute presented to Empress Dowager Cixi. During the Guangxu period of the Qing Dynasty, people from Lianghu opened shops in Shaoxing to sell rice cakes. At that time, the cakes were made by hand-kneading dry rice flour with water...
Bean Crisp Candy is a traditional specialty of the Shangyu people, with over a hundred years of production history. Most food manufacturers in the county produce it, but the highest quality comes from the Shangyu County Food Factory. The Bean Crisp Candy produced by this factory is made with carefully selected ingredients, follows strict craftsmanship, and is meticulously processed, making it quite famous in the Shanghai, Hangzhou, and Ningbo areas. Currently, the annual…