JoeCollver:
Swimming crab steamed in a rich soy sauce broth with egg and ground pork | 倒笃蟹
JoeCollver:
The dishes not chosen
JoeCollver:
Can't eat them all
JoeCollver:
Shaoxing cuisine
JoeCollver:
Shaoxing cuisine
JoeCollver:
Taro, beans, and bamboo cooked in soy sauce | 酱三丁
JoeCollver:
Fermented amaranth stalks steamed on a bed of taro | 霉苋菜梗
JoeCollver:
Eggplant starter | 蒜香麻油茄条
JoeCollver:
This duck offal ain't awful
JoeCollver:
Crab soup dumplings | 蟹黄汤包
JoeCollver:
Salted duck leg | 盐水鸭
JoeCollver:
Plethora of meat
JoeCollver:
Hanging ham hocks
JoeCollver:
Smoked pork belly
JoeCollver:
Renchang soy sauce factory
JoeCollver:
Step one: sun dry the mustard greens on the sidewalk
JoeCollver:
Step two: put them on a cloth, add salt, and turn regularly as they dry some more
JoeCollver:
Step three: Bring to market
JoeCollver:
Anchang pork sausage
JoeCollver:
Sweet fermented rice pudding
JoeCollver:
Pork belly steamed in salt-pickled vegetables and dried bamboo shoots