Fermented Flavors of Shaoxing: Soy Sauce, Stinky Tofu and Yellow Wine | Foodwise

Tianran He travels to Shaoxing, an ancient water town famous for fermentation and yellow wine. With his Yemeni friend Omar, he glides along the canals, passing farmers eating freshly caught carp before stopping at a riverside restaurant for local dishes, from “shao san xian” with fish balls and vegetables, to steamed mandarin fish and river shrimps. Tianran’s Shaoxing tour continues by canal boat with food blogger Dudu, who introduces him to soy-sauce-cured sausages, fish and duck, as well as noodles made with “mother” soy sauce. In author Lu Xun’s old neighbourhood, they brave stinky tofu and intensely funky fermented amaranth stems, discovering how salty, savory flavors became the “taste of home” for locals. At the famed Orchid Pavilion, Tianran learns about calligraphy, then meets Lili for a yellow wine tasting and a feast of Shaoxing classics, including raw “drunken” crab and dishes marinated in wine lees, showing how time and fermentation shape the city’s food and character.

Timestamps
00:00 – Shaoxing water town intro and boat ride with Omar along the canals
02:59 – Riverside restaurant: “shao san xian”, steamed fish and river shrimp
06:00 – Eating soy sauce-cured snacks on a canal boat with food blogger Dudu
08:53 – Trying funky foods: Stinky tofu and fermented amaranth stems
15:46 – Trying calligraphy at the famous Orchid Pavilion calligraphy
18:59 – Yellow wine tasting
21:04 – Drunken crab and dishes marinated in leftover wine lees

New episodes every week. Explore the Foodwise playlist to discover more of China's food culture.

Subscribe to us:
   / @chinatravelshow  

Follow us on:
Instagram   / chinatravelshow  
Facebook   / chinatravelshow8  

Visit our homepage for more travel videos from China: cgtn.com/special/Travelogue