The large yellow croaker is one of the main seafood in Ningbo Port. Pen × fun × Pavilion www. ｂｉｑｕｇｅ。 info "Yellow croaker in pickled cabbage soup" is not only a traditional famous dish of Ningbo Restaurant, but also a delicacy at folk feasts. The soup of this dish is milky white and mellow, the meat is firm and fatty, the taste is salty and fresh, fresh and delicious.

"The hungry rice bowl is small, the fish wine is wide; Ask the guest what he likes, tofu roasted fish head". This is a couplet that used to hang in the Wang Runxing Hotel in Hangzhou. This "tofu roasted fish head" also has an interesting story related to Emperor Qianlong. In the early spring of one year, Qianlong went down to the south of the Yangtze River and came to Hangzhou. Once he wore civilian clothes on a private trip to Wushan, at noon happened to encounter heavy rain, sheltered in the mountainside under the eaves of a family, he was cold and hungry, so he pushed the door into the room for lunch, the owner saw this very sympathetic, the only piece of tofu in the family, half used to burn spinach, half and half of the fish head in the clay pot stewed, for Qianlong to eat. Qianlong, who was hungry, felt that the vegetable rice tasted very good, and he still remembered this delicious meal after returning to Beijing. When he came to Hangzhou for the second time, it coincided with the Spring Festival, in order to repay Wang Xiaoer's gift of a meal, Qianlong gave silver to help Xiaoer open a restaurant at the foot of Wushan Mountain on Hefang Street, and inscribed the words "Huang Faner" (this is the predecessor of Wang Runxing Hotel). Gong Xiaoer carefully operated, specializing in the supply of fish head tofu and other dishes, customers came to visit, business is very prosperous, casserole fish head tofu has also become a long-lasting traditional Hangzhou famous dish.

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Fish head tofu due to Qianlong's appreciation and respect, the value has doubled, and it has become a famous dish of Hangzhou Wang Runxing and other restaurants, and there is an endless stream of people who come to taste it, because the tofu is easy to deteriorate in hot weather, and the supply is limited, the chef of Hangzhou on the basis of retaining the basic characteristics of fish head tofu, selects ham and cabbage sum as ingredients, and carefully cooks the "fish head soup". The soup of this dish is as thick as milk, the fish is oily and tender, delicious and delicious, and has a unique flavor, and has become a "sister dish" on a par with "fish head tofu", and both are listed as the traditional flavor dishes of Hangzhou.

Cuttlefish is also known as "cuttlefish" and "cuttlefish". The meat is fatty and delicious, and it is a commonly used seafood food. Traditional Chinese medicine believes that cuttlefish has a salty taste, a flat nature, and has the effect of nourishing blood and nourishing yin. "Exploding cuttlefish roll" is a famous dish in Wenzhou that is very particular about knife work and heat. The cuttlefish is engraved with a fine flower knife, cooked quickly by Wanghuo, curled into a wheat ear shape, the color is white and the shape is beautiful, the marinade tightly wraps the fish roll, crispy and tender and refreshing into the taste. This dish won the bronze medal in the second national cooking competition.

Soft-shelled turtle is also called soft-shelled turtle, group fish, water fish, yuan fish, yuan dish, Shen Shou and other names, containing protein, calcium, phosphorus, vitamin A and other nutrients, the meat is delicious and delicious for the feast, there is the "five flavors of food" said. According to the record of "Daily Materia Medica", soft-shelled turtle has the effect of "replenishing labor injuries, aphrodisiac qi, and greatly replenishing the deficiency of yin", and it is also a nourishing food recognized by the people. "Rock sugar soft-shelled turtle" is an authentic Ningbang famous dish, has been handed down for more than 200 years of history, it is a unique cooking method, hot and hot oil tightly wrapped soft-shelled turtle, bright color, can keep heat for a long time, sweet, sour and salty, glutinous and moist mouth, unique style, is listed as the first of the top ten famous dishes in Ningbo, but also the famous restaurant in Ningbo "Zhuangyuan Building" of the family dish.

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The fire heel fairy duck is to put the duck and the ham heel into the big clay pot, add seasoning sealing, stew with a slight fire until crispy and cooked, eat more with the original pot on the table, the soup is still boiling after the lid is opened, the mist is churning, the strange fragrance is tangy, the red and bright fragrant fire heel, the fat duck that is fresh and tender and oily, the soup that is milky white like milk, the shape is delicious and fresh, the appetite is tempting, it is one of the traditional famous dishes of Hangzhou. "Fairy duck" Shuoyuan has a reason: according to legend, a long time ago, people stewed duck with a sand can, in order to maintain the original taste, paste tissue paper around the cover of the sand can, burn incense for timing, wait for the three pillars of incense to be lit, the fire is just right, the food is appetizing, nourishing yin and replenishing deficiency, and has a good effect on weakness after illness. The duck is stewed with the fire heel, its nutritional value and therapeutic effect are better, and the reputation of "fairy duck" has spread.

Honey sauce fire side is a high-end banquet beet cooked by honey method, it takes Jinhua ham, a specialty of Zhejiang, as the main ingredient, selects the best texture of the whole leg in the "middle waist peak" male ham side, repeatedly soaks and steam with rock sugar juice until the meat is crispy and glutinous, the soup is thick, and uses macaroni white lotus, green plum, cherry, etc. as ingredients, the color is gorgeous, the food is salty, sweet and fragrant, and the flavor is unique.

Jinhua ham is rich in protein and a variety of minerals, according to the "Compendium of Materia Medica" and other records, it has the effects of benefiting the kidney, nourishing the stomach, invigorating the body, strengthening the bone marrow, and strengthening the foot. Jiangsu and Zhejiang are accustomed to eating some ham for the weak after illness, the elderly prolong their lives, and women give birth, so the honey fire recipe is not only a precious food, but also a high-grade nutritional tonic.

"Drawing" is a common method of making sugar beets, it heats the sugar and boils it into sugar juice, and when it is just the time to put the raw materials, the sugar juice sticks to the raw materials, and when it is clamped, it is pulled into a transparent and slender sugar silk, which is quite interesting.

"Silk Mandarin" is made of Huangyan mandarin as raw material, which is rich in vitamin C, sweet and sour, and is made of yellow and bright color, crisp and refreshing, sweet with sour taste, and is a beet with high nutritional value and good taste.

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Legend has it that more than 1,000 years ago, five dynasties and ten kingdoms, Zhao Kuangyin was besieged during the war with Li Sheng of the Southern Tang Dynasty in Anhui Shougu, facing the difficulty of running out of food, and the local people used chestnut flour to make ghee cakes to support the Zhao army, and finally Zhao won. In 960 A.D., Zhao Kuanglan established the Northern Song Dynasty in Bianliang (now Kaifeng, Henan), and became the emperor. When the Southern Song Dynasty moved the capital to Lin'an (i.e., Hangzhou), "the great rescue" also spread from the imperial dining room to the people, people imitate this cake with flour and oil shortening, especially the butter cake supplied by Wushan scenic spot is more distinctive, the color is white like jade, the crisp layer is clear, the crispy pine is sweet when eating, the oil is not greasy, and is known as "the first point of Wushan". "Wushan Ghee Cake" has become a traditional famous spot in Hangzhou and has been passed down to this day.

Ningbo gnocchi is a kind of traditional dim sum handed down from the Southern Song Dynasty, which has formed a unique characteristic after a long period of development. It grinds the glutinous rice into a slurry with water, and then hangs it in a cloth bag and drains it, and takes it when it is not dry or sticky. This kind of water pink white glows, glutinous but not sticky, the dough made of the skin is thin and glutinous, the filling is oily, sweet and not greasy, it has its own characteristics, so it has the reputation of "Jiangnan hanging pulp dumpling". The fame of Ningbo soup dumplings is also related to Ningbo's "Jar Duck Dog" soup dumpling shop has an interesting story: in the 40s, there is a vendor named Jiang Ah Dog in Ningbo City God Temple, who makes a living by selling red date soup and wine-stuffed dumplings, and later he learned to make lard dumplings, and the business is booming, and soon he moved to Kaiming Street to set up a store, in order to attract customers, on the store signboard, he drew a tank, a duck and a dog (i.e. Jiang A Dog) with the homophony of his name, this ingenious trick, really aroused the curiosity of customers, coupled with his exquisite production skills, The reputation of Ningbo dumplings is also growing.