Jinhua Cuisine

The dishes of Jinhua are the important part of the dishes in Zhejiang that is one of 8 greatest dishes in the whole country. The cooking methods take burning, steaming, braising and frying as main. The dishes of Jinhua take the ham dishes as the core, are rather famous in the other parts of country. Only the species of ham dishes amount to more than 300. The ham dishes' cooking should not braise in soy sauce, the stem burn, Luhui, hate to use the sauce, vinegar, the Gouxiang in dispense anticipate, cassia etc.; also should not hang the Hu, put syrup, pay attention to keep the special aroma of ham.
    The taste snacks of Jinhua take with the Jinhuayebao most famous, the extremely good taste and the unique sentimental appeal is known far and near. There are still Shubing in Jinhua, the Meat Zong-zi of Jinhua, the Tangbao of Jinhua, La Noddles of Panan, the Jiaobingtong of Panan, Jinsi glazed date, red bayberry wine etc. The main whereabouts that you taste the good food have: The big gears in night city which is in neighborhood of People Square, Qingheyuan which is a famous stone for a hundred years, Guomao Guest House, Shifu Delicacies Hall, a street of delicacies in Lanxi.

The introduces of some special features snack

>>Babaoxiangdu
Put eight kinds of raw materials of ham, chicken, winter bamboo shoot, black mushrooms, dried shrimp, chicken...etc. into the pig's belly to steam but become with the special craft, the vegetables article pays attention to the seasoning, outside Su and inside soft, two cheeks of the food living the joss-stick, having the effects of restore virility and clear eyes, it is an famous nourishing food.

>>Basijintui
Take orthodox Jinhua ham as the raw material to make into the sugar beet, it may be said it has a unique style. When the guests use the chopsticks to rise a cake of is golden bright Pasixiaotui, pull up the continuously transparent sugar silk immediately, continues, bite the cortex of open the fresh frailty, the joss-stick of the golden leg comes into nostrils since then, salty, sweet, fragrant and fresh gather in the one mouthful, it is a famous sugar beet.

>>Huotuihehuazhuai
Make use of the orthodox Jinhua ham and the fresh pigs' ex- claws, adopt the special craft to burn, its color is red, white, gorgeous and the salty and thin are just right and full-bodied, it is proper for old men and children. The dish's flavor is fresh, beautiful and thick, the nourishment is abundant, it can make the persons' skin plentiful full and lustrous.

>>Aojiangchun
It is made of the raw materials, such as orthodox Jinhua ham, best kidney, wonton, chicken, tripe, shrimp, skin of meat, fish balls and choi sum...etc. to boil carefully. The color is fresh, gorgeous and please to the eyes, the shape is lovely and beauty, the taste is fresh, beautiful and diverse.

>>Thin slices ham
Choose the orthodox Kinhua ham for raw material, the skin's color is yellow and bright, the meat is red like the fire, the aroma is heavy, salty and thin are fitting and proper, the likeness is bamboo, the color, joss-stick, flavor, the form are four unique, take its essence part- the last male a meat of medium waist to make. The cook makes use of the exquisite knife work technique, cuts into the size degree of thickness on an equal footing the thin slice is some, arranging to a tee arched bridge type. It is a cool dish those salty and thin are proper, taste is thick, is full of remaining joss-stick, shape is beautiful.

>>Huozhongshenxianya
Put fatty and delicate duck and the orthodox Jinhua ham in the soil sand pot, add to adjust to anticipate braising but becoming with the tiny fire. The fire is red, gorgeous and thick joss-stick, the duck is fresh, delicate oil and smooth, the soup juice likes the white milk, it is one of the famous dishes in Qingheyuan etc. Eating it opens the stomach to promote the body fluid to reinforce body fluid to repair falsely, cure the empress infirmity.

>>Huozhongtipang
It is also called Jinyinti, is made of the high-quality Jintuizhong and fresh pig elbow to braise, has the characteristics of fresh and salty are proper, the meat quality is soft, dense and thick the soup juice, it is the traditional nourishing food which is all proper in summer and winter.

>>Tutoubao
The ham of Jinhua is well-known, the rabbit's head just rises to come in this two years. The local people of Jinhua are original love to eat the rabbit; the rabbit's head is not often to ascend the big party.

>>Jinhuabao
Adopt 20 various valuable Chinese herbal medicine materials and 30 various anticipates to dispense but become with meticulous care, the eating is special, enjoy in retrospect leisurely long. Usually edible even can keep the beautiful skin, strong sun benefit sprit, strengthen figure body, nourishing health. Among them, Laoyabao of Kinhua ham was prized the famous brand delicacies in the tenth delicacies stanza of Zhejiang. The eating methods of Jinhuabao pay attention to, taste the original soup at first, then very hot chafing dish. Original soup is nourishment, fresh joss-stick, the taste public, enjoy in retrospect endless, at the same time the bone, old duck, turtle, snake...etc. meat is much but does not get fed up with, eating is abundant, the flavor is heavy. The meat and vegetarian dish species of the very hot chafing dish are diverse, fatty sheep, fatty cow, squid etc. the category special conformance northeast persons' food taste. The seasoning also can depend on personal fondness by oneself adjust, hot and not hot independence choice.

>>The Gancaishubing of Jinhua
It is the dessert of Jinhu in Zhejiang. Using the flour, dry vegetables in Xueligong, fatty fat meat, sesame, sugar...etc. to make into the birth, through bake with long hours but become. It wraps up the dry vegetables meat stuffing heart, circle if the cup, the likeness crab hull, the both sides are golden, stuttering with the sesame, every where more than ten layers, the each layer is thin such as the paper, on bite namely become powder, it is crispy, loose and frailty, has the special taste.

>>Jinhua Ham
Use two hind legs of black pigs of Jinhua to make carefully, the skin's color is yellow and bright, the shape is likeness bamboo, the nude is rosy, the aroma is heavy, the nourishment is abundant, it is fresh, beautiful and tasty, is the delicacy to donate, good dinner to match food, also is the good nourishment. Jinhua Ham has functions of beneficial kidney, keep the stomach, promote the body fluid, strong sun, solid marrow, strong foot dint etc. Since can give an appetite, increase the joy of eating, arriving again nourishing, promote the health, kill two birds with one stone, too subtle to be described. The Jindong District contains more than ten ham factories, which produce 500,000 of hams a year, selling the whole country and world-wide locations.

>>Shenxiandunji
Choose the new roosters of that year to kill and wash clearly, binding the chicken head under the wings, mowing to break the knee to bring into the chicken foot in the stomach, then cut into alternate pork, new ginger piece, brown sugar, sauce and more than 250 grams Shousheng Wine of Jinhua of width of figure of the small square piece to living the wine, fill to infuse into the belly cavity, the whole chicken is prosperous to go into the pottery bottle, then sprinkle up some sauces and wine, covering a few bean curd skin. Immediately after put the iron pot is last, in the pot heart of previous table salt is about 50 grams, become the triangle to put good three slices of broken tiles, then put up prosperous have the pottery of the chicken, cover the pot cover. If liquefaction gas burn, turning the small fire after can win the fire first braise invite half an hour then. This vegetables chicken meat is lousy, the thick joss-stick overflows the room, fresh and beautiful come to persons, and the nourishment is abundant. The folks often make nourishing food to the youth or the disease in the growth the latter the food to repair it with.

>>Luobosishanniurousi
Choose the native farmers of Jinhua self-control the turnip silk stems, go together with the most delicate fillet in the cow body, add the ginger, spring onion etc. adjusts to anticipate to fry but become, the characteristics have: The turnip silk is joss-stick, frailty, loose, sweet, the beef silk is fresh, slippery and the flavor is thick, there is the tunnel acrostics breathing.

>>The shortcake of Jinhua
It is frailty, the inside is vegetable and the outside is meat, it is oil but doesn't get fed up with, is fresh, salty and tasty, the water is little and bears to deposit, it is a kind of pastry with special taste. In the ancient times the students just rushed through to test, the persons go out for the trip now, they all are happy to take this as the dry ration food; the pure guest then can make a dessert. The shortcakes of Jinhua take flour, dry vegetables of Xueligong, whole fat meat, plain oil, sesame, sugar for raw material, through several works preface creation but become. In 1980s, various shortcakes started to be researched and developed, in addition to the traditional stem vegetables meat stuffing shortcakes, add the ham shortcakes, sweet shortcakes, hot shortcakes etc.

>>Youzhengmazi
The glutinous rice powder is crumple with the very hot water, ascend the cage to steam hot, crowded become the even and small, glue up the sesame, refined sugar, shelled peanut. This dessert has the heavy special features of China-Nan, is partial to sweet, the flavor is heavy.

>>Liangmianhuangmaibing
It is soft and tender, the thin layer wheat power enter in the vegetables farcing, then go together with condiment up the seasoning. Fry in oil with the even pot. Have a liking for to go to thin but not destroy, it is tiny yellow and is not burnt, the aroma come into nostrils, eating not hard.

>>The bean curd skin of Jinhua
It mainly is produced in Pujiang, Yiwu and Yongkang. Its color is such as jade, get fed up with such as the fat, thin such as paper, each one kilogram of the thinnest bean curd skin have about 250 pieces, it is not frailty, its special features is not easy mildewed to change into.

>>Meat Maiming of Yongkang
Use the powerful powder, fungi dry vegetables of Shaoxing, pepper of heart meat, monosodium glutamate, wine of Shaoxing, spring onion, and the prosperous and pepper. Its characteristics are thin yellow of color, the appearance is full, the juice is many and it is fatty and delicate, it is dry and fragrant to make persons happy, and the local special features are strong.

>>Kaoshan of Aozhou
Make the Huangshan go to the bone and cut into, take out the water, put the meat, the bamboo shoot, the hot pepper, fry a flavor, add the seasoning, make the Huangshan roast deeply. Put them into the bowl, pouring to button up in the dish. This vegetables pay attention oil, color, flavor, the taste is salty, hot, fresh and joss-stick.

>>Qingdunshiwa
Cut the frog's legs into slices, cut the pork slices into the grain, cut the ham slices into the grain. Wash the frog's legs clearly, take out water, rise another pot to fry spring onion and ginger, put the better soup, join the frog' legs, the pork grain, the ham grain, put to adjust to anticipate. Steam to boil 5 or 6 minutes with the pressure cooker.

>>Wonton of Xuanping
Cut into the meat to add the salt, monosodium glutamate, wine, make into the farcing heart. Then use the wonton skin to put the farcing heart wrap goodly, into the boiled water pot, boiling can immediately pack in the bowl, put the few salt, monosodium glutamate, familiar lard, chopped onion in the bowl.

>>Yipinxian
Choose the bittern bean curd, red pepper, the garlic, ginger, parsley, fresh vegetable, consume the oil, fresh sauce of Meiji, pepper power, refined sugar, monosodium glutamate, the chicken monosodium glutamate, scented ointment etc. raw material, put the bean curd cut into pieces of each 15 centimeters of length and breadth, 7 centimeters thick, the garlic, ginger, the hot pepper cuts into the granule into the bowl the mile, pour into the fresh sauce, consume the oil, refined sugar, monosodium glutamate, the chicken monosodium glutamate, the pepper power adjust the sauce anticipate. After cooking the bean curd, put into the dish, the fresh vegetable rounds the side, join the sauce to tune up anticipates. That vegetable is slippery and delicate, the joss-stick is fresh, and the color is fresh and gorgeous.

>>Wanzigeng in Xianhua
Choose the raw material such as sweet fermented rice, the glutinous rice powder, watermelon, muskmelon, cantaloupe, refined sugar, wet starch etc. Add the hot water to make the glutinous rice powder to adjust to synthesize the regiment, making into round mass of food, cut the fruit into the grain, the small round mass of food use the bubble after is familiar pure treat to use, the sweet fermented rice is next to join the clear water, the refined sugar puts into a small round mass of food of fruit to hang up a pot after boil. The vegetables' color is fresh and gorgeous, it takes the wine flavor, is tiny, sweet and good to eat.

>>Xiancaimenrou
Wash the pig rib meat clearly, cut into the small square pieces of 2 centimeters, after put them in the boiling water for a minute in pot, wash one time more with the cold water. Go into 250 grams clear water in the pot, add the sauce, Bajiao, cassias, put into the meat pieces, boil for 10 minutes with the prosperous fire, fall salty vegetables, refined sugar in the pot, change to burn to the marinade with the fire will dry, pick up Bajiao and cassias, joining the monosodium glutamate, rising the pot. Buttons up an of bowl fully, use the few salty vegetables mat bottom at first, then put the meat pieces to line up with a downward exposure and to a tee it up, chase leave of the salty vegetables cover is on the meat pieces, joining the wine of Shaoxing, steaming for about 2 hours with the prosperous fire up the steamer, taking out while going to the meat is soft, button up in the dish, then become.