Mix the shrimp meat with the egg batter, then quickly fry it in hot oil until just done. This dish features shrimp encased in egg threads, golden and glossy in color, crispy on the outside and tender inside. Dip in chopped scallions or sweet sauce for a perfect blend of color, aroma, and flavor. (Shaoxing)…
Traditional food items: Meng Damao fragrant cake, Yue-style fennel beans, Changtang bamboo shoots, drunken chicken, Yue chicken, fermented bean curd; Mold series: such as preserved mustard greens, dried tofu sheets in mold, moldy edamame, moldy amaranth stems; Sauce series: sauce chicken, sauce duck, pickled vegetables, and other products; Modern food items: silver-thread rice noodles, Chinese soft-shell turtle, pearl powder; Drunken series…
A traditional famous dish from Shaoxing, Zhejiang. This dish is the signature dish of Lánxiāng, a century-old restaurant in Shaoxing. It is made from streaky pork through multiple processes including boiling, frying, and steaming. This dish has been included in: China’s Famous Dishes Collection. (Shàoxīng) Cuisine: Zhejiang Cuisine Flavor: Salty-sweet Price: 10-40 RMB Features: Bright red color, tender and falling-apart meat, rich but not greasy. …
Anyone who has visited Shaoxing has been drawn in by the “smells foul from afar but fragrant up close” aroma wafting through the streets—that is the unforgettable stinky tofu beloved by many travelers. Stinky tofu is a type of fermented dish, made by soaking tofu in the brine of fermented amaranth stems and then frying it. The combination of pungent and savory flavors, with a crispy outside and tender inside, makes it a popular street food in Shaoxing...
Shaoxing is one of the earliest regions in China where orchids were cultivated. Historical records indicate that over 2,400 years ago, King Goujian of Yue planted orchids at the foot of Lan Zhu Mountain. The "Yue Jue Shu" states: "Goujian planted orchids on Lan Zhu Mountain." Preliminary research has identified 27 named varieties of orchids designated by people from Shaoxing. The cultivation of orchids in Shaoxing has a long history. According to the Baqing-era "Continuation of the Kuaiji Annals"...
Origin: Shaoxing, Zhejiang Province, China. Characteristics: Richly aromatic with a sweet taste, it is an ideal ingredient for making drunken fish, drunken meat, drunken chicken, drunken duck, drunken goose, and drunken eggs, as well as a flavorful seasoning in cooking. It has a clear golden-yellow hue, a fragrant and intense aroma, and a deliciously sweet, mellow, and refreshing taste. Production Process: The method for making aged fragrant lees is relatively simple.…
Origin: Shaoxing, Zhejiang Province, China. Characteristics: The wine has a yellow hue, is relatively high in sugar content, boasts a sweet taste, and has an especially thick texture, giving it a unique style. Shanniang Wine has an alcohol content of around 15 degrees, total acidity below 0.55%, and sugar content of about 6%, classifying it as a semi-sweet wine. Ingredients: The wine contains abundant vitamins, amino acids…
Origin: Shaoxing, Zhejiang Province, China. History: Winemaking in Shaoxing began as early as the Spring and Autumn and Warring States periods. However, Shaoxing wine truly established its status during the Northern and Southern Dynasties, about 1,500 years ago. Since the fifth century, Shaoxing wine has been renowned. According to the *Huizhou County Annals*: “Yue wine was sold throughout the land, with many varieties, but aged wine in particular... was especially famous.” Huizhou refers to present-day Shaoxing, and Shaoxing wine was historically known as “Yue wine.” Legend has it that the first large-scale winery in Shaoxing County was the “Gao Changxing Winery,” built in 1662. Around the year 1900, there were as many as 2,000 wineries spread across the entire Shaoxing region, with annual production reaching up to 60,000 tons at its peak. Characteristics: Low alcohol content, mellow taste, minimal irritation, and rich in nutrients. Brewing Process: Shaoxing Yuanhong Wine is made from premium glutinous rice, high-quality wheat, and water from the renowned Jianhu Lake, brewed according to specific ratios of water to grain. The fermentation process is thorough, leaving little residual sugar. The wine is orange-yellow in color, transparent and shiny, with a unique fragrance, and a pleasantly sweet yet slightly bitter taste. It has an alcohol content of around 16 degrees, with total acidity below 0.45%, classifying it as a dry-type wine. It can be consumed as a beverage or used as a cooking wine. Manufacturer: Shaoxing Brewing General Factory, Zhejiang Province, China. Awards: Shaoxing Yuanhong Wine was consecutively awarded National Quality Wine status at the 3rd and 4th National Wine Appraisal Conferences held in 1979 and 1983. In 1984, it won the Gold Cup Award at the Liquor Quality Competition organized by the Ministry of Light Industry. (Shaoxing)
Product Name: Shaoxing Black Felt Hat Place of Origin: Shaoxing, Zhejiang Product Features: Black inside and out, round crown, rolled brim, front part shaped like a dustpan Product History: The black felt hat is a unique and commonly used headwear in Shaoxing. The Ming Dynasty writer Zhang Dai wrote in *Night Voyages by Boat*: “Since the Qin and Han dynasties, people began to imitate the Qiang people by making felt hats.” A native of Kuaiji from the Ming Dynasty...
Steamed Mandarin Fish: The mandarin fish has few bones and tender, succulent meat, making it one of the famous specialties of Shaoxing. Historically, it was even offered as a tribute. A Qing Dynasty poem reads: “When autumn arrives and the fish grows fat, shoulder poles carry fish crates to the capital.” This dish uses mandarin fish from Jianhu Lake, steamed and seasoned with the renowned Shaoxing wine. It boasts an elegant, pleasing color and a flavor reminiscent of crab meat, leaving a refreshing aftertaste…
Stewed Old Duck with Ham Stewed Old Duck with Ham is a traditional and famous dish from Shaoxing, known for its unique flavor. Method: Wash the scallions and ginger, then cut them into sections and slices respectively. Cut the duck and ham into chunks. Heat a pan over a flame, add oil, and when the oil reaches about 60% heat, sauté the scallion sections and ginger slices until fragrant. Add the duck and ham chunks, stir-fry, then add cooking wine, sugar, shiitake mushrooms, …
When visiting Shaoxing, you absolutely must try Stewed Pork with Preserved Vegetable — it’s the city’s most famous home-style dish, aromatic, tender, rich yet not greasy, exuding the pastoral charm of the Jiangnan water towns. Recommended restaurant: Xianheng Hotel…
In the tradition of Shaoxing, every winter, people enjoy buying fish to dry, making dried fish that can be gifted to family and friends or enjoyed at home. Historically, it was even listed as an imperial tribute. “Salted and Wine-Lees-Marinated Black Carp” is made from black carp sourced from Yangcha Lake in Shaoxing. The fish is salted, dried, and then marinated with wine lees, allowing the wine aroma to infuse the fish. This makes it long-lasting, resistant to spoilage, and richly fragrant...
Shaoxing is known for producing a type of four-cornered water chestnut called “Tuobei Bai” (Humped White), famous across the province for its thick, tender flesh, juicy texture, sweet taste, and crisp bite. Alongside Jiaxing’s Nanhu water chestnuts, Wuxing (now Huzhou) two-cornered water chestnuts, Hangzhou’s Shuihong water chestnuts, Tangqi green water chestnuts, and Gudang blunt-cornered water chestnuts, it is recognized as one of Zhejiang’s six major varieties of water chestnuts. Tuobei Bai can be harvested at the end of August, while mature ones are picked in mid to late September…
Geographical Area: The Shaoxing Jianhu Lake water system region. Special Characteristics: Shaoxing Huangjiu boasts an enticing, richly aromatic fragrance. This aroma is not any single overpowering scent, but rather a complex bouquet composed of esters, alcohols, aldehydes, acids, carbonyl compounds, phenols, and various other components. These fragrant substances…
In Shaoxing, there is an ancient custom: when a daughter is born, parents will brew several jars of wine, engraved with patterns or designs such as “Chang’e Flying to the Moon,” known as “huadiao wine.” The wine is then buried in a cellar and kept until the daughter grows up and gets married. At that time, it is taken out and placed behind the bridal sedan chair to be sent to the groom’s home, where it is served to guests…
The Ningbo-Shaoxing Plain features an intricate network of waterways and a dense scattering of rivers and lakes, rich in resources such as snails, mud clams, fish, and shrimp—ideal natural conditions for raising ducks. The Shaoxing Ma duck, with over 500 years of history, is robust, tender, and widespread throughout the province. This delicious marinated duck is made from plump, mature ducks raised in the same year, carefully crafted through a process of salting followed by marinating…
Xiao Zhejiang’s Boiled Chicken Served Cold is a well-known signature dish in Shanghai. Made from tender yellow-feathered hens with yellow feet, yellow skin, and yellow beaks — the so-called “three yellows” — the chicken is processed and cooked to yield thin, crispy skin, tender and juicy meat, a glossy appearance, and a delicious taste. The accompanying dipping sauce has a unique recipe that adds the perfect finishing touch. Xiao Zhejiang’s Boiled Chicken Served Cold stands out with its golden, shiny color…
Shaoxing Drunken Fish Jerky is made from freshwater fish from Shaoxing’s Jianhu Lake, combined with premium local ingredients such as Shaoxing distilled spirits, star anise, and cinnamon. The product is rich, tender, and delicious. It is a must-have for homes and hotel restaurants. As a traditional and well-loved local dish, Shaoxing Drunken Fish remains highly regarded to this day. The company follows time-honored techniques, using first-class freshwater fish that undergo meticulous processing...
Shaoxing Drunken Chicken is a traditional Han Chinese delicacy from Shaoxing, Zhejiang. With its rich wine aroma, it has benefits such as nourishing the liver and kidneys, enriching qi and blood, making it an excellent nutritional supplement. This dish is mainly steamed or boiled, aligning well with the low-oil cooking principles of nutrition science. If the chicken skin is removed before cooking, it will be even lower in fat. Ingredients such as angelica root and goji berries also offer health benefits according to Traditional Chinese Medicine...