Shangyu Food Guide

Songxia Pickled Vegetables

Pickled mustard vegetables are one of the three most famous pickles in the world. Songxia pickled mustard has the characteristics of being fresh, tender, spicy, crunchy, and resistant to storage. The ingredients are exquisite and the craftsmanship is exquisite. The processing technique is: inspect and peel the vegetables to make each head of the vegetable round. Marinate for the first time; after 24 hours, pick it up and drain it, then marinate it for the second time; when it is white, remove and trim the ribs, divide and shape into equal parts, wash and squeeze, and then add a variety of ingredients seasoning. Sprinkle with Sichuan peppercorns, seal it in a special pottery jar, and stir-fry it. It is rich in a variety of amino acids, proteins, phosphorus, iron, carotene, riboflavin and other nutrients. It can increase appetite and is a favorite of people. A delicious accompaniment to any meal.

Lianghu Water-milled Rice Cake

Water-milled Rice Cake is a traditional specialty of Shangyu County, produced in Lianghu, Shangyu County. It has a long production history and was once a tribute to the Empress Dowager Cixi. During the Guangxu period of the Qing Dynasty, people from Lianghu opened a shop in Shaoxing to sell rice cakes. At that time, rice cakes were made from dried powder and kneaded by water. They were easy to crack and tasted bad, so the business was not very prosperous. There was a farmer named Chen Peiji in Lianghu. He saw that the tofu in the tofu shop was white, thin and tender, so he imitated the method of making tofu, soaked the rice in water, and then ground it with water to make water-milled rice cakes. He hung up the sign of "Lianghu Chen Xieqing Shangbaishui Mo Nian Cake Shop" on Jiefang Road in Shaoxing. There were so many customers that Shou Mo Nian Cake became famous from then on. Lianghu rice cakes are famous for being smooth, tender, soft and delicious. They have been exported to Hong Kong, Shanghai, Hangzhou, Ningbo and other places. Since water-milled rice cakes became popular in the world, there have been many imitators. The main reason for the excellent quality of Lianghu rice cakes is that Lianghu rice cakes have a unique production method: first, the clear water of Zaoli Lake and Hongshan Lake is used, with proper water seepage. For every kilogram of rice, only 1.3-1.4 kilograms of rice cakes can be made; The second is to use high-quality white japonica rice, which is called "loach japonica rice" by the masses; the third is to use Shaoxing Luoshan stone mill or small steel mill to grind the powder to ensure the fineness of the cake powder; the fourth is to grasp the production season, usually in From the beginning of winter to the beginning of spring, when the temperature is suitable and the raw materials are sufficient, they are put into processing and sold.

Green plum

Green plum is one of Shangyu’s traditional famous fruits and has a long history of cultivation. The green plums that are abundant in Fenghui Town are famous for their large fruit with small core and thick and crisp flesh. They have the characteristics of green color, large fruit with small core, thick and crisp flesh, sour flavor and refreshing taste. It has been measured that the average green plum The single fruit weighs 20.9 grams, the edible rate is 89, the soluble solids is 6.0, and the registered trademark is "Dongqing" brand.

Most fruits are sweet, but green plums are sour. Plum fruit contains tannic acid, tartaric acid, citric acid and other acids, as well as protein, fat, sugar and multiple vitamins. In addition to being used as fresh fruit, green plums are mainly used to process plum greens, dried plums, juices, fruit wines and preserves; products such as plums and tangerine peel plums made from plums are known as the "king of preserves". Except for a small amount of plum fruits produced in the city that are sold fresh, most of them are processed into plum greens, Qingkou plums, Chinese plums, tangerine peel plums, etc., which are sold at home and abroad and are very popular among consumers.

Songxia moldy thousand pieces

Songxia moldy thousand pieces is a famous specialty of the city. It has a long production history and has been famous as early as more than 200 years ago. It is said that in the Qing Dynasty, there was a "Cai Wancheng Water Workshop" in Songxia Town, and the mold produced by it was once praised as a "wonderful dish" by the palace. When Emperor Qianlong traveled south to Shaoxing, he tasted the Songxia moldy thousand sheets sent by the magistrate of Shangyu and appreciated it deeply. Since he could not visit Songxia in person, he sighed that "the delicious moldy thousand sheets are hard to come to Songxia" . At that time, the three major temples of Puji, Fayu and Huiji in Putuo Mountain in the East China Sea often sent monks to Songxia to buy thousands of pieces of mold to welcome pilgrims and traveling monks. After the founding of the People's Republic of China, the water-making workshops in Songxia area have spread to thousands of households, and their products are sold well in Shanghai, Hangzhou, Ningbo, Beijing and even Hong Kong, Indonesia, Singapore and other places. There was once an overseas Chinese whose hometown was in Songxia. In order to fulfill the wish of his old mother who was seriously ill in Hong Kong, he flew to Songxia to buy lucky tickets. In 1982, when Professor Fan Shoukang, a famous Chinese educator, returned from the United States to settle in China, he wanted to eat a lot of bad things from his hometown as soon as he got off the plane.

Songxia mold Qianzhang has a unique flavor. It is famous for its freshness, fragrance and lightness. It is a good product among soy products.

Shangyu Songxia Town is located in the coastal area of ??the Cao'e River Estuary and is rich in high-quality soybeans. Salt is produced on the nearby seaside, which can provide high-quality salt brine. In addition, the unique local production technology means that the quality of the mold here is very good. The production process of Songxia mold Qianzhang is: select high-quality soybeans to be swollen, use a stone mill to grind the fresh soybean milk into a slurry, then cook the fresh soybean milk over a slow fire, grind it with salt brine (instead of using gypsum), and pour it into a pot after grinding. Press dry the water on a piece of coarse cloth that has been laid out in advance to make a thin, even and dry "thousand-layer garment". Then fold the "thousand-layer garment" together, cut it into small rectangular strips, and put clean indica rice straw ( Do not use japonica, glutinous rice straw or plastic film), press a bean board on top, put it in a warm place, and it can be eaten after it becomes moldy.

Shangyu Kuili

Shangyu Kuili is an excellent local variety carefully cultivated and selected by the working people in long-term production practice. It is known for its large particles, bright color and flavor. It is famous both at home and abroad for its beauty. Cultivation has a long history. According to the Qing Dynasty's Jiaqing Shangyu Chronicles, Shangyu Kuili has a history of at least more than 2,000 years. It is mainly distributed in Yunan mountainous towns such as Xiaguan, Chenxi, Lingnan, Fenghui, and Zhangzhen, covering an area of ????and The output accounts for more than 80% of the city's total.

Kuili has a beautiful appearance, with russet skin, glossy, less hairs, flat or slightly concave top, rounded shoulders, small base, and straight wiring. The nut is large and is the "biggest" chestnut, with an average fruit weight of 17.85-19.23 grams. The flesh of Kui chestnut is light yellow, sweet and japonica-like. It is suitable for vegetable use and can also be processed into canned food, chestnut soup, cakes and other side foods. Kui chestnuts are rich in nutrients. According to measurements, the seed kernel contains total sugar 8.4-9.2, protein 6.7-11.1, starch 4.76-7.6, fat 1.4-3.3, and is also rich in multiple vitamins (A, B1, B2, C) and minerals (ca, P, K).