Shaoxing Three Delicacies
Món ăn nổi tiếngShaoxing'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.