Shaoxing Three Delicacies

Shaoxing's 'three delicacies' gathers fish balls, meat balls, egg dumplings, pork skin, river shrimp, bamboo shoots, ham, mushrooms and wood ear in one steaming pot — light, broth-clear and unspiced — and is honoured as the first among Yue dishes.

Legend says that some eight centuries ago the Southern Song emperor Gaozong craved a dish gathering the bounty of mountain, water and field; a cook combined fish and meat balls with chicken broth, and the emperor's cry of 'how fresh!' named the dish.

It is the indispensable closing dish at important occasions — locals say 'no banquet is complete without it' — needing only a brief, vigorous steaming.

A pot of layered freshness, a 'family-reunion' dish that carries Shaoxing's memories of celebration and togetherness.