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September 24, 2015

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Home » City specials » Hangzhou

Popular snacks leave mark on Zhejiang cities

By Wu Huixin | September 24, 2015, Thursday | Print Edition

SOMETIMES a noted food item will take on its place of origin. For examples, look no further than Beijing roast duck, the Philadelphia cheese steak sandwich or New England clam chowder.

In east China’s Zhejiang Province, many well-known local snacks have taken on place names. Here, Shanghai Daily lists three such treats available at eateries and food stalls across the province.

 

Jiaxing zongzi
嘉兴粽子

Zongzi are traditional Chinese snacks made of glutinous rice stuffed with various fillings and wrapped with bamboo leaves. They are commonly eaten in observance of Dragon Boat Festival, which commemorates the Warring States Period (475-221 BC) poet Qu Yuan.

Among Jiaxing locals though, zongzi are eaten all year around. According to historical documents, the origin of Jiaxing zongzi dates back to the Ming Dynasty (1368-1644) when the city abounded with rice and livestock were raised on a large scale.

There are several types of Jiaxing zongzi, made with fillings ranging from pork and duck meat to sweetened red bean paste and salted egg yolk.

Several well-known zongzi brands can be found in the city, including Wu Fang Zhai, which was established during the Republic of China era (1911-1945). There are hundreds of Wu Fang Zhai outlets operating around the country, making it easy to enjoy authentic Jiaxing zongzi without traveling far.

 

Shengzhou steamed bun
嵊州小笼包

Though Shengzhou is a small county located in northern Zhejiang Province, its name has traveled far and wide thanks to its tasty steamed buns.

Unlike some local snacks which have a history dating back hundreds of years, Shengzhou steamed buns are a much newer culinary invention. Indeed, according to local history, they were first created by Tu Fuyuan, of Yuxi Village, in the 1980s. As the sole breadwinner in his family, Tu became a migrant worker. When he traveled to Guizhou Province, he worked as an apprentice to a local steamed bun maker. With these basic skills, Tu is said to have opened a steamed bun shop of his own after returning to his hometown several years later. The success of these buns spawned numerous imitators, who drew from Tu’s original recipe.

Authentic Shengzhou steamed buns are made with top-quality flour, fresh meat and five seasonings, including local rice wine. The buns are then steamed on fresh vegetable leaves to add a botanical aroma.

Shaoxing stinky tofu
绍兴臭豆腐

Stinky tofu is fermented tofu with a strong — some say “unpleasant” — odor. Lovers of this local snack insist though that it tastes much better than it smells.

Shaoxing stinky tofu can be divided into two varieties, namely the deep-fried and steamed. The former usually appears at roadside food stalls and goes well with chili sauce, while the latter is a common homemade dish that is usually steamed with green soy beans.

The secret of its deliciousness lies in the thick gravy used to ferment the tofu. Traditionally, the gravy is made from dozens of ingredients, like sesame, edible amaranth and Chinese cinnamon. The tofu is fermented by being marinated for several hours in this gravy.

In Shaoxing, many say the best local tofu can be found at Xianheng Restaurant. This establishment is mentioned in the writings of Lu Xun, a Shaoxing native who became a leading figure in modern Chinese literature. Today, the restaurant’s time-honored aroma continues to draw diners in droves.

Hangzhou


 

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