Taste Shaoxing

Author: Mao Tianyao
Publisher:
Publish Date: 2005-10-01
Features: Lu You, a patriotic poet of the Southern Song Dynasty, once claimed to have written ten thousand poems in his six decades of life. During his later years of retirement in Shanyin, he composed countless poems praising his hometown. The verses not only depict enchanting landscapes like "A painted bridge emerges from the woods, red reeds and bulrushes stretch along both banks" but also convey a sense of leisure and tranquility, such as "A bundle of books at the bow, a pot of wine at the stern. Freshly caught purple gibel carp, quickly washed white lotus root." Sitting in the ancient town described by Lu You, sipping a warm cup of yellow wine and tasting a fragrant, chewy fennel bean dish, one can almost hear the flow of time beneath the arched stone bridge. The poem by Zhou Zuoren, "Red candles burn fragantly to illuminate the moonlight, round mooncakes paired with pumpkin. Though accustomed to red silk cakes, I love the plain, milky-brown offerings before the gods," further evokes the hazy memories of childhood for distant travelers.
Since it’s about food, it naturally cannot avoid the realities of daily life. The book offers valuable insights for those who enjoy cooking. Where do the differences lie between the drunken, red, chessboard, white, and green molds of Shaoxing fermented tofu? How to cook head and belly vinegar fish to achieve a vibrant red color, tender meat, rich broth, without fishy or greasy flavors, with a fragrant, sweet and sour taste that complements rather than overshadows the fish’s natural flavor? When making crispy fish, should it be fried first and then marinated, or marinated while frying? How to preserve dried fish? What are the nuances of enjoying small steamed dumplings? As the author, who holds the title of "China’s Culinary Master," shares only brief insights, they unlock new understandings for readers.
The author spent years collecting materials, sifting through the sands to finally compile and publish this book, his deep affection for Shaoxing’s folk cuisine evident on every page. Food customs are like songs, and like paintings—they invite us to follow the author on a journey of tasting Shaoxing’s local produce, culinary traditions, and cultural charm.