"Drunken winter bamboo shoots" have a long history in Jiangsu and Zhejiang provinces and have a history of thousands of years. During the Spring and Autumn Period, people soaked bamboo shoots in wine in order to maintain their freshness for a long time. Later, they discovered that if they were simply seasoned when eating, the taste was very delicious. Therefore, they were deeply loved by people in Jiangnan and have been passed down to this day. <br />The dish "Drunken Winter Bamboo Shoots" traditionally uses only rice wine, salt and sugar, and the recipe is very simple. Later, improvements were made. In some places, some fragrant grains were put into it to enhance the flavor, and in others, wine was added to it to fire it, so that the bamboo shoots tasted more unique. <br />Today, this dish is made by marinating. It tastes very mellow and very delicious. The specific methods are as follows;
Song Sao Fish Soup is a famous dish in Hangzhou and has a history of more than 800 years. Because it is golden in color, tender and smooth, and tastes like crab soup. Also known as "crab soup". <br />It is said that the fifth sister-in-law of Song, a native of Bianliang in the Northern Song Dynasty, moved south with the Song Dynasty to Lin 'an (present-day Hangzhou) and made a living by fishing with her uncle in the West Lake. One day, my uncle got a bad cold. Aunt Song cooked a bowl of fish soup with fish, pepper, ginger, wine, vinegar and other seasonings. My uncle soon recovered after drinking this delicious fish soup. Once, Zhao Gou, Emperor Gaozong of the Song Dynasty, tasted her fish soup and praised it greatly. From then on, this dish has been called "Song Sao Fish Soup", and the business of the store she opened has become more prosperous.
Spring rolls: It is said that during the Song Dynasty, there was a scholar in Fuzhou who immersed himself in studying all day in order to study his books and take exams, often forgetting to eat and sleep. His wife tried to persuade him repeatedly, but it was useless, so he came up with a solution: grind the rice into pancakes, use the rice meat as the filling, and wrap it into a roll shape, which can be used as both rice and rice. This snack was later named spring rolls and gradually became popular in urban and rural areas. Fuzhou people often eat them during the Spring Festival, which is as common as making dumplings during the holidays in the north. Cai Xiang once wrote a poem to praise: "Spring dishes are thinking about the ninth trimester." Nowadays, the skin of spring rolls has been changed to flour, and the filling is generally made of bean sprouts, leeks, and dried tofu. Some also add shredded pork, shredded bamboo shoots, chopped green onion, etc. The more advanced spring rolls are made of shredded chicken or oysters, shrimp, winter mushrooms, leeks, etc. Spring rolls are fried with low heat until golden yellow, crispy on the outside and tender on the inside. They are also called "fried spring." <br />Characteristics of shredded chicken spring rolls: crispy, fragrant and tender.
