Full Guide to Ningbo Snacks _ Introduction to Ningbo Special Snack Foods
Ningbo, a modern international port city, a national historical and cultural city, and a city that has won the title of "National Civilized City" for three consecutive years.
Ningbo delicacies: Three North Bean Cakes, Fenghua Layer Cakes Cake, Yuci Lychee, Fenghua Honey Cakes Peach, Xiangshan Red, Yaotao Pickled Vegetables, Ningbo Duck, Ningbo Oil Cake, especially Ningbo Sweet Soup and Wine-Fermented Balls, which are included in the Chinese delicacies.Snacks line.
Ningbo Sweet Soup
Introduction
Sweet Soup, also known as Sweet Soup, is one of the famous Han Chinese snacks in the Ningbo area of Zhejiang Province, and one of the representative snacks of China, with a long history. According to legend, Sweet Soup originated in the Song Dynasty. At that time, people in various places began to eat a new food, which was to fill various fruits with stuffing, and the outer layer was made of glutinous rice flour and steamed into balls, after cooking, it was sweet and delicious, which was very interesting. Shape into a ball, after boiling, eat it, it's sweet and delicious, and fun. Because of this Because glutinous rice balls are cooked in the pot and float and sink, so they were originally called "Floating Balls", later some regions changed the name of "Floating Balls" to "Tangyuan". Unlike the people in the north, people in Ningbo have the tradition of eating Sweet Soup together on the first morning of the Chinese New Year.
Ningbo's
pork Sweet Soup, it is said to have originated in the Song Yuan Dynasty, and has a history of more than 700 years, it is made by grinding local Grade 1 glutinous rice into powder, and using the delicate and pure cotton white sugar and black sesame and high-quality pork lard to make the filling, which has the characteristics of fragrant, sweet, fresh, smooth, and glutinous, biting into the skin, the smell is rich, the glutinous rice is not sticky, and the taste is fresh and delicious, which is highly praised both at home and abroad. In Ningbo, every first day of the New Year, every family, men, women, and old people will eat Ningbo Sweet Soup, which shows the joy, reunion, and good luck. Some overseas Chinese often eat Sweet Soup during festivals to express their homesickness. Since 1982, Ningbo Sweet Soup has become the first type of snack exported from Zhejiang Province. In 1997, it was selected into the list of Chinese Famous Snacks.People in Ningbo also have the tradition of eating pork lard Sweet Soup on the first day of the Chinese New Year. Sweet Soup contains the meaning of reunion and good luck. Even overseas children, they often say "every festival is more homesick", and they can't forget to eat the local pork lard Sweet Soup on the New Year, hoping for reunion and peace. How to make⒈ Wash and soak glutinous rice in cold water for 12 hours (8 hours in summer), drain the water, and then use a grinder to make a slurry, then put it in a cloth bag and hang to drain (or squeeze out the moisture), then form into a dough;⒉ Wash and drain sesame, then use a small fire to roast and cool, then grind and sift, about 500 grams;
➌ Remove the pork lard from the film, chop and mix with white sugar and sesame powder;
⒋ Knead the filling into 100 balls;⒌ Knead the dough with 100 ml of water into 100 pieces;❻ Then shape the pieces into wine cup shapes, put them into the filling, and then roll into Sweet Soup balls;❼ Place the pot on medium heat, add enough water to cover halfway, then add the Sweet Soup balls;❽ Wait for the Sweet Soup balls to float, add a small amount of cold water, and gently push along the bottom of the pot with a spoon to prevent sticking, about 8-9 minutes, until fully cooked;⑥ Then press the dough into a wine glass shape, put it into the filling, close the mouth and form a soup dumpling;❾ Divide the cooked Sweet Soup into 10 bowls, and add an appropriate amount of white sugar in each bowl, and sprinkle withpeonyleaves.Wine Fermented Balls Introduction
Wine Fermented Balls are a Han Chinese snack in the Yangtze River Delta region.
The filling is made with fresh fruit, and the outer layer is made of glutinous rice flour balls, and are cooked together with wine.
Wine-Fermented Balls are rich and sweet, and the balls are sticky, and the filling is sweet and fragrant. Wine Fermented Balls belong todessert, the main ingredients are glutinous rice, wine, etc., which is a nutritious food, with the function of nourishing the middle and spleen, promoting digestion and absorbing nutrients, and stopping sweat.How to make Ingredients: 150g Sweet Soup, 200g Wine, 50g sugar
Steps: 1. Wash and soak glutinous rice in cold water for 12 hours (8 hours in summer), drain the water, then use a grinder to make a slurry, then put it in a cloth bag and hang to drain (or squeeze out the moisture), then form into a dough;
⒉ Wash and drain sesame, then use a small fire to roast and cool, then grind and sift, about 500 grams;
➌ Remove the pork lard from the film, chop and mix with white sugar and sesame powder;⒌ Knead the filling into 100 balls;⒌ Knead the dough with 100 ml of water into 100 pieces;❻ Then shape the pieces into wine cup shapes, put them into the filling, and then roll into Sweet Soup balls;❼ Place the pot on medium heat, add enough water to cover halfway, then add the Sweet Soup balls;
❽ Wait for the Sweet Soup balls to float, add a small amount of cold water, and gently push along the bottom of the pot with a spoon to prevent sticking, about 8-9 minutes, until fully cooked;
❾ Divide the cooked Sweet Soup into 10 bowls, and add an appropriate amount of white sugar in each bowl, and sprinkle with
peonyPut cold boiling water in the container, add salt, white wine, green onions,Scallion Cake Introduction Scallion Cake, also known as "Flaky Cake", is a famous snack in the east of Shandong Province, particularly in the town of Jiashan in the East River, which is famous for its delicious taste. The outer layer of the cake is wrapped in a dough, and inside there are more than 10 layers, which are divided into layers, and when cooked, the outside is golden and crispy, and the inside is soft and oily. Scallion Cake is also a snack in Xikou, Feng County, Zhejiang Province, and the filling is made with scallions. Made, the size is substantial, with red paste, the crab shell has small holes, you can see the red paste, the meat is full.
Method
Ingredients:
3 crabs,Butter, garlic,onion, pepper, sugar, salt,pepper and Cabernet cheese, small bunches of lavender, white grapes wine. Method:
1. Season and heat to boiling, then cool and add rice
vinegar.2. Cut green onions into knots, along with ginger slices, soak in the cooled mixture. 3. Wash the crabs with cold boiling water, break the crab claws.
Finely chop the green onions and ginger, then add them to the cold water.
4. First remove the cover, remove the gill feathers and the sand bag in the crab shell, and finally remove a small hexagonal white block in the middle of the crab's belly (this is the cold)
Cut the crab into four.5. Put the cut crab into the seasoning, if there is red paste, put it in together, eat after one day.
Three North
Lotus slices of sugar introduction
Lotus sugar, is a traditional name point in Zhejiang Chaxi, made with pure white glutinous rice, quality
malt, fine white sesame seeds, fine white sugar, Nanjing snow wheat, etc.It is said that in the Qing Dynasty, the years, in Chaxi's, there was a baker called who made good cakes, and continuously innovated, creating a food with a columnar shape, about the same thickness as a person's index finger, and no longer than three inches. Looking at it, there are dozens of thin holes neatly arranged inside the thin columns, just like a chopped lotus, so people call it lotus sugar, because it is located in "Three North" so it is also called " Three North lotus sugar"Observe closely; within these fine, columnar structures, dozens of small, neatly arranged holes are visible, resembling broken ginger, which later became known as "ginger floss sugar" due to its origin in the area. History and cultureIn the late Qing Dynasty, three north lotus sugar was brought to the palace, and was loved by Empress Dowager Cixi, and soon became "Imperial food", asking local places to offer it every year. From then on, the reputation of three north lotus sugar spread throughout the world. It is said that at that time, many tea shops in Shanghai were eager to hang "Three North tea" signs to attract customers.
In the late 19th century, three north lotus sugar was brought to Japan and Southeast Asia by "Three North merchants", and was also popular.
Wu Jin Tang also selected it as a gift for the Japanese Emperor, and was praised by the Japanese royal family. Now, some overseas people come to the hometown of lotus sugar to buy lotus sugar, they often buy a lot, and bring it to their relatives and friends. In the years of the Qing Dynasty, there was a baker called in Chaxi's. This person was good at business, and also made good cakes, which were famous in the local area. Before the Spring Festival in the third year of the, in 1725, launched a new type of sweets, with unique flavor, which was soon welcomed by local people. Later, further improved the production process of this food, and finally researched out a suitable formula.'s sweets are columnar in shape, about the same thickness as a person's finger, and no longer than three inches. Surprisingly, there are dozens of small holes neatly arranged on the thin candy sticks, which look like a chopped lotus, so people call it lotus sugar. In the year of the Yongzheng Emperor, three years before the Lunar New Year of 1725, Shen Yongfeng introduced a new type of sweet food, with a unique flavor, which quickly gained popularity among local residents. Layered cakeintroductionLayered cake, also known as "filling cake", is a traditional snack in the East Ping Township of Shandong Province, with a history of more than 200 years.
This cake has a skin made of one layer of dough, and several layers inside, with a crispy and soft texture, and a sweet and fragrant taste.Layered cake is also a traditional snack in the county of in Zhejiang, with
seaweed
and old mother, over 80 years old, unable to eat, so he ordered all the candy makers in the town to make a soft and crispy sugar in nine days. This is a difficult task for candy makers, they repeatedly improved the method of making sugar, but still unable to make it soft and crispy. On the eighth day, an old man came to beg for sugar, the candy makers gave him a spoonful of sugar, and he refused, and instead reached out to grab it, like a weaver, grabbing it continuously, and pulling out a thin white sugar thread!The candy makers threw the sugar thread into the air, and everyone woke up. Flour, sprinkled with sesame seeds on top. Crispy and delicious after baking. Layered cake is also a snack of the Naxi people.
History and culture
A small cake, with a long history: According to legend, in the Qing Dynasty, Wang Moulong opened Wang Yongshun Cake Shop in Xikou, producing crispy cakes.Crispy cakes with a history of over 100 years. Once, his younger brother added some specialty moss powder from Fuzhou to the cakes during production, resulting in cakes with a fresh and fragrant flavor, which was very popular. After that, moss powder was used as a supplementary ingredient to make crispy cakes, known as "Wang Moulong Layered Cake". The father and son passed down the recipe, which became famous and popular, so much so that people came from far away to buy it. That's right, the black and sticky "stuff" on the cake is actually green moss powder, which is sticky and rich in color, which makes the white sesame seeds on the cake surface clearly visible and distinguishable.
Instructions
Main ingredients:Wheat flour 125g of strong wheat flour, wheat flour Flour 375g Auxiliary ingredients: 150g of eggs Butter 500g,
Vinegar 5g, salt 10g Instructions: 1. Cake batter: Butter is kneaded into a thin dough, and then sprinkled with flour until completely combined. 2. Then knead into a large square block, and place in the refrigerator for freezing. 3. Dough: Mix 375g of flour, eggs, vinegar and salt water, and knead until soft. 4. Knead into a block similar in size to the cake batter, and place in the refrigerator for freezing. 5. Continue kneading the cake batterdough.3. Fold two sheets in half and knead into a large block, then assemble into three layers, and then knead into a large square block and place in the refrigerator. Knead the dough 3 times, fold into 3 layers, and then knead into a large block, place on a baking sheet and bake for about 30 minutes.
Instructions for making layered cakes with sugar
can also be made into flaky pastries, curry rolls, crispy shells,
egg tarts, cakes, puffs and other varieties. White sugar cake Introduction White sugar cake is a traditional snack from the Han people, and can be bought for a few yuan.
The outer skin is made of glutinous rice, which is sweet and chewy when eaten, and the filling is perfectly sweet, without any sticky texture.
White sugar cake is not only a cake, but also the outer skin is made of glutinous rice, but the filling inside can be made of various ingredients, such as sesame, mung bean,dried plums, potato, red beans and lychee, etc.Instructions Main ingredients: 1250g of glutinous rice
Jiao rice1250g redbeans 250g Auxiliary ingredients: 250g of glutinous rice, 100g of red beans, 50g of lychee, 50g of dried plums, 10g of lychee, 50g of dried plums, 50g of red beans, 50g of lychee, 50g of dried plums, 50g of red beans.
Instructions: 1. Wash and soak the glutinous rice, red beans, lychee and dried plums. 2. Cook the glutinous rice, red beans, lychee and dried plums separately. 3. In a large pot, add 2 cups of cooked glutinous rice, 1 cup of cooked red beans, 1 cup of cooked lychee and 1 cup of cooked dried plums, 200g of glutinous rice, 100g of red beans, 50g of lychee, 50g of dried plums, 50g of lychee and 50g of dried plums. 4. Add 300g of sugar and 50g of honey. 5. Cook over medium heat, stirring constantly, until the mixture thickens. 6. Pour into a mold and let it cool. 7. Once cooled, press into a ball and wrap with plastic wrap.Characteristics: The color is white and shiny, with a glutinous texture and no stickiness, with a fragrant and delicious taste.
Three North Bean Cake
IntroductionThree North Bean Cake is a traditional food from the area of Cixi, Ningbo, which is famous throughout the Yangtze River Delta and overseas.The selection of ingredients for making bean cake is very strict. Three North Bean Cake, after meticulous processing, is packed in a square box with crisp, sweet, crispy, and loose characteristics. This makes it easy to eat and digest, and is suitable for children and adults. History and cultureEvery year during the New Year, the rural areas of Ningbo always makeNew Year caketo eat during the New Year, which is a traditional food.Three North Bean Cake has a long history. It is said that over 100 years ago, there was a tea food shop called "
Qian Feng"
in the port of Lu Bu, and the bean cake was invented by a Ningbo craftsman. Because the ingredients are carefully selected, the processing is exquisite, the bean cake is fragrant, crispy, without any residue, and has a delicious taste.It is very popular among customers, and is famous in the Yangtze River Delta and overseas. After being launched, it was widely accepted by people, and its reputation soared. The name of the cake comes from the fact that the cake is made in the New Year, which is a traditional New Year food.The soup dumplings are from Ningbo, the most famous soup dumplings in China. Introduction Soup dumplings are one of the most famous snacks in Ningbo, and are also one of the most famous snacks in China. Legend has it that soup dumplings originated in the Song Dynasty. At that time, various snacks appeared in different places, and one of them was to make dumplings with various fillings and wrap them in glutinous rice flour, and then cook them. Because the glutinous rice flour dumplings are floating and sinking in the pot, they are called "floating dumplings". Later, some areas called "floating dumplings" "yuanzi". Unlike the northern people, Ningbo people also have the tradition of eating soup dumplings on the first day of the New Year. Ningbo soup dumplings are made with finely processed glutinous rice flour, and the filling is made with pork fat, pork, shrimp, and other ingredients. The soup dumplings are thin and smooth, with a white and shiny appearance, and have a delicious taste. History and culture
Legend: It is said that the famous Chinese man, Lu Dongbin, once transformed into an old man selling soup dumplings on the banks of West Lake on the third day of the spring.
When Xu Xian passed by, he bought a bowl, and accidentally dropped a soup dumpling into the lake, which was eaten by a white snake.
The white snake became a fairy and became Xu Xian's wife. Another legend says that in 1912, Yuan Shikai usurped the revolutionary cause and became the president. He wanted to become an emperor, but was afraid that the people would not accept him. Because "yuan" and "yuan", "shui" and "shui" are the same, "yuan" and "shui" can be translated as "Yuan Shikai was overthrown". So, before the Lantern Festival in 1913, Yuan Shikai ordered the soup dumplings to be changed to soup cakes.”
This is the origin of the name of the soup cake. Poetry: In the Song Dynasty, Zhou Bi wrote a poem about "floating dumplings": "Tonight, how will it be?The dumpling is complete, I want to taste the old taste, and the kitchen maid is surprised by the new skills.The stars are covered in clouds, the pearls float in the muddy water. The festival is arranged in a disorderly way, and the family's customs are also described. Instructions The main ingredients are glutinous rice, pork fat, pork, shrimp and other ingredients. Using the "drip" technique, the glutinous rice is processed into a non-sticky water-milled powder. Then mix the pork fat, pork, shrimp and other ingredients, and add the glutinous rice powder to make the filling.
Using the glutinous rice powder as the dough, make a ball, and then cook in boiling water.
When it is cooked, it will be tender and juicy. The candy makers put the sugar thread into their mouths, and it would melt immediately, and everyone realized that it was the god of Li Tie who came to guide them! So they followed the advice of the god, and used the sugar to make thin threads, and then wrapped them with bean powder, sesame seeds, lavender, and orange peel, gradually developing into today's "lotus sugar". Ningbo TangyuanintroductionTangyuan is one of the famous snacks in Ningbo, and is also a representative snack of China, with a long history. It is said that Tangyuan originated in the Song Dynasty.
At that time, people in various places ate a new food, which was made by stuffing with various fruits and grains, and then wrapped in glutinous rice flour, after cooking, it was sweet and delicious, and fun.
Because the glutinous rice balls floated and sank in the pot, they were first called "floating dumplings", and later, some areas called it "dumplings".
Unlike the people in the north, the people in Ningbo have the tradition of eating Tangyuan on the first day of the New Year. Ningbo Tangyuan is made with pure white glutinous rice flour, and filled with pig lard, white sugar, and black sesame powder. The dough is thin and smooth, and the filling is full and fragrant. Three North Bean SugarintroductionThree North Bean Sugar is a traditional food from Chaxi in Ningbo, and is as famous as Three North Lotus Sugar, and is popular in the surrounding areas.
When making bean sugar, the ingredients must be carefully selected.
After three north bean sugar is carefully made, it is packaged with paper, with four sides and corners, with a uniform thickness, and without using glue, so that it can be preserved for a long time, and is also suitable for children and the elderly.
History and cultureEvery year, when the year is coming, the people in Ningbo's countryside will makeyear caketo eat during the Spring Festival, they will insert year cake into bean sugar, which is both delicious and fragrant, and is a favorite food for the elderly and children. Three North Bean Sugar has a long history of making. It is said that more than 100 years ago, there was a tea shop called ""in, and the bean sugar was invented by a Ningbo craftsman. Because the ingredients are carefully selected, the production process is exquisite, the bean sugar is sweet, crispy, and without any residue, and the taste is also very fragrant, and it will leave a fragrance in the mouth after eating, and it is very delicious. It was soon popular among local people, and its reputation spread throughout the east and south of the province. Write a poem about the family's traditions.”
Method
The main ingredients include glutinous rice, black sesame seeds, pork lard, white sugar, and star anise. Using a mortar and pestle, grind the glutinous rice into a smooth, non-sticky powder. Then, grind the roasted black sesame seeds and mix them with diced pork lard and white sugar to create the filling. Using the ground glutinous rice as the outer shell, form the filling into balls, cook them in boiling water until tender, then sprinkle with a small amount of white sugar, star anise, and red/green thread. The characteristic features include a white, glossy appearance, a non-sticky texture made from glutinous rice, a smooth outer layer and a moist filling, and a sweet and fragrant flavor.
Three North Bean Floss Sugar
Introduction
Three North Bean Floss Sugar is a traditional food from the area of Cixi, Ningbo, and is known throughout the Jiang and Zhejiang regions and internationally. The selection of ingredients for bean floss sugar is extremely strict. After carefully crafting bean floss sugar through multiple processes, it is then packaged in paper with sharp corners and edges, uniform thickness, and a sealed bottom without glue, to prevent moisture. This ensures that the bean floss sugar retains its characteristic qualities of being long-lasting, sweet, crispy, and airy, and is suitable for both adults and children.
History and Culture
Every year, around the end of the year, people in the Ningbo rural areas make...Rice Cakes To be enjoyed during the Lunar New Year. They heat up rice cake balls and fill them with bean floss sugar, which is fragrant, chewy, and non-sticky, making it a popular seasonal food for both adults and children.
Three North Bean Floss Sugar has a long history of production. Legend has it that in the early 1900s, there was a tea shop called "Qianfeng" in Lu Bu Town, where bean floss sugar was successfully created by a Ningbo craftsman. Due to the careful selection of ingredients and the meticulous processing, the bean floss sugar is sweet, crispy, and free of any residue, and melts in your mouth. It does not stick to your teeth, and has a unique aroma, leaving a fragrant and lasting aftertaste. As a result, customers flocked to the shop, and its reputation spread throughout the east coast of Zhejiang, attracting buyers from hundreds of miles away. After being launched, it was widely popular and quickly gained a good reputation. At one time, the store was very crowded, and its name was famous in Zhejiang Province, with buyers from hundreds of miles coming to purchase it. After going public, it was widely welcomed and its reputation quickly rose.
