Who has information on Jiangsu and Zhejiang cuisine, and what are the urgent dishes of Jiangsu and Z

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Pan-fried pork chops with onions.

Many people want to know how to make pork ribs more fragrant, better looking, and more special. Now I would like to introduce you to a famous dish in Zhejiang - fried pork chops with shallots, this dish is red and bright, the meat is soft, the green onion is fragrant and flavorful, and it increases the appetite

Steamed cod. Steamed Cod【Steamed Cod Cuisine】 All【Steamed Cod Features】 The color is red and delicious. 【Steamed cod ingredients】Ingredients: thick slices of cod meat. Seasoning: Maggi soy sauce. Accessories: salad oil, shredded green onions.

Preparation of steamed anchovies.

Steamed anchovies" is a famous dish in the cuisine of literati and laymen, this dish is made of Fuchun River anchovies, which are best caught before and after the Dragon Boat Festival and steamed with ham, bamboo shoots, mushrooms, etc. Due to the fat hypertrophy under the scales, the anchovy is rich in minerals.

Preparation of steamed saury.

Steamed saury **【Steamed saury belongs to the cuisine】 Jiangsu cuisine【Characteristics of steamed saury】 The skin color is jade and white and oily, the duck meat is slightly red and tender, the skin is fat and the bones are fragrant, and it is extremely delicious. 【Steamed saury ingredients】2 saury (total.)

Steaming fish is finished.

Steamed fish has a long tradition in our country, and the practice of steaming the fish now seems to be a very healthy and delicious practice, which is worthy of praise. How to cook steamed fish? How to cook steamed fish? This article describes the ,.. of various steamed fish practices

Cabbage rolls with meat. Introducing a simple method of cabbage meat rolls.

Steps to make glutinous rice pork ribs**.

Ingredients: 1. Half a pound of pork ribs. 2. About two taels of glutinous rice. 3. Four Chinese cabbage leaves. 4. A small piece of ginger. 5. Half a coffee spoon of sugar. 6. Three chives.

Bright colors. The taste is smooth and tender.

Crisp, soft and refreshing. Small.

Handsome and beautiful. It is good at stewing, frying, stewing and steaming, and it is very original.

Zhejiang cuisine is famous at home and abroad for its rich and colorful cooking techniques, among which it is good at 6 categories: stir-frying, frying, stewing, boiling, steaming and burning. "The method of cooking, the heaviest heat", there are more than 30 types of cooking methods commonly used in Zhejiang cuisine, so in Zhejiang cuisine, what are the brand dishes of Jiangsu and Zhejiang cuisine?

Jiangsu and Zhejiang cuisine brand representative dishes.

Representative of Zhejiang cuisine: West Lake vinegar fish.

This dish is said to come from the story of "Uncle and Sister-in-law": In ancient times, the Song brothers lived on the shore of Xizi Lake, who made a living from fishing. The local villain Zhao Daguan saw that Song's sister-in-law was moving, killed his brother, and wanted to harm the uncle, but Song's sister-in-law persuaded the uncle to flee and cook fish for him with sweet and sour food, asking him to "not forget the bitterness and bitterness of the people".

Later, the uncle gained fame, eliminated violence and peace, and at a chance banquet, he tasted this sweet and sour fish dish, and finally found his sister-in-law who ran away incognito, so he resigned and returned to the old business of the fishing family. Later generations passed on its story, imitated its method of cooking vinegar fish, "West Lake vinegar fish" has become a traditional famous dish in Hangzhou. West Lake vinegar fish is made of fresh grass carp, starved for 1 2 days, prompting it to drain the earthy taste, and using live killing and cooking, no greasy dishes, red and bright color, sweet and sour suitable, the fish meat is firm, delicious and tender, better than crab meat, and the flavor is unique.

Before cooking, the grass carp is starved in a pond for two days to eliminate the earthy flavor and make the fish firm. After slaughtering, remove the scales, gills and internal organs, wash them, slice them into two pieces from beginning to end, then cut the knife pattern on the slope knife, put it in boiling water and boil it for 3 minutes, use chopsticks to prick the lower part of the fish's jaw, and take it out when it can be gently pierced, and the back of the fish is relatively loaded into the plate. Use 250 grams of boiled fish soup, add soy sauce, vinegar, Shao wine, sugar, boil, pour in wet starch, push and stir into rice soup, and pour it on the fish.

The characteristic of this dish is that it does not use oil, only boiled water is used to add seasonings, and the fish meat is cut off to the degree, and it is important to eat its freshness and original taste.

Representative of Zhejiang cuisine: Dongpo meat.

This dish is said to come from the story of Su Dongpo, a great writer in the Song Dynasty. During the Song Yuanyou period (about 1090 AD), Su Dongpo served as the assassin of Hangzhou, mobilized the people to dredge the West Lake, and it was completed.

The wine and Dongpo meat were distributed to the migrant workers, and the family mistakenly burned the wine and meat together, and the result was that the meat tasted particularly mellow and delicious, and people praised the people of Dongpo, and the unique flavor of the piece of meat was called "Dongpo meat".

"Dongpo Meat" has undergone continuous summary and development by generations of chefs, and has been recommended as the first dish in Hangzhou. The operation method is: select pork belly with skin, scrape and clean, cut into 75-gram squares, put it in a pot and blanch it thoroughly; Take a large clay pot, use a bamboo grate to pad the bottom, spread green onions, ginger pieces, then put pork, add sugar, Shaojiu soy sauce, cover and seal, boil, simmer for 2 hours with a slight fire, simmer until crispy, skim off the oil slick, put the skin up into the clay pot, cover the lid, and steam the upper drawer for 30 minutes until crispy.

It is characterized by oily and soft waxy, and the taste is abnormal.

Generally speaking, it attaches great importance to the freshness, liveliness and tenderness of its raw materials, mainly fish, shrimp, poultry, livestock, and seasonal vegetables, and pays attention to knife work, with a fresh taste and outstanding taste. Its production is fine, varied, and likes to name dishes after scenic spots, and the cooking method is mainly fried, fried, stewed, and fried, fresh and crisp. Ningbo cuisine is a combination of salty and fresh, and is good at cooking seafood, paying attention to freshness, tenderness, softness, and simplicity, emphasizing the original flavor.

The taste is "sweet, salty, fresh and smelly", and it is good at stir-frying, steaming, burning, stewing and pickling, emphasizing freshness, tenderness and softness, focusing on soup and water, and maintaining the original taste. Wenzhou cuisine is famous for "Dongou Famous Town", also known as "Ou cuisine", and the dishes are mainly seafood dishes, the taste is fresh, light but not thin, and the cooking pays attention to "two light and one heavy", that is, light oil, light thickener, and heavy knife work. All of them are self-contained and unique.

Jinhua cuisine is an important part of Zhejiang cuisine. The cooking method is mainly burned, steamed, stewed, simmered and fried. Jinhua cuisine takes ham cuisine as the core and is quite famous in other places.

There are more than 300 varieties of ham dishes alone. Ham dishes should not be braised in the cooking, dry boiled, and stewed, and soy sauce, vinegar, fennel, cinnamon, etc. should not be used in the seasoning; It is also not suitable to hang paste and starch, and pay attention to maintaining the unique fragrance of ham.

There are many varieties of dough, cake, soup and noodles in Zhejiang dim sum, and the taste is good. For example, Jiaxing meat dumplings, Ningbo glutinous rice balls, Shaoxing stinky tofu, Zhoushan shrimp fried eel noodles, Huzhou wontons and so on. Famous dishes are:

Longjing shrimp, West Lake Ulva cabbage, shrimp fried eel back, West Lake vinegar fish, rock sugar soft-shelled turtle, deboned pot roasted river eel, moss small square roast, pickled cabbage large yellow croaker, tofu skin wrapped yellow croaker, net oil wrapped foie gras, lotus leaf steamed pork, yellow croaker sea cucumber soup, Cai Xi whole yellow croaker and so on.

On behalf of Jiangsu and Zhejiang cuisine, there are: Dongbo pork, West Lake vinegar fish, called flower chicken, duck blood vermicelli, lotus leaf steamed pork, braised spring bamboo shoots in oil, roasted pork with plum vegetables, crab soup, Jiaxing meat dumplings, Ningbo glutinous rice balls, Shaoxing stinky tofu and so on. These dishes represent the freshness, liveliness and tenderness of Jiangsu and Zhejiang cuisine.

It is a must-taste dish for travel to Jiangsu and Zhejiang.

There are many representative dishes of Jiangsu and Zhejiang cuisine, such as: "West Lake Vinegar Fish", "Dongpo Meat", "Race Crab Soup", "Hometown South Meat", "Dry Fried Bell", "Lotus Leaf Steamed Pork", "West Lake Ulva Vegetable Soup", "Longjing Shrimp", "Hangzhou Simmered Chicken", "Tiger Run Vegetarian Stir-Cooking", "Braised Meat with Dried Vegetables", "Clam Yellow Croaker Soup", "Called Huatong Chicken", "Crispy Braised Meat", "Steamed Yellow Croaker with Loofah", "Three Silk Mixed Clams", "Braised Spring Bamboo Shoots in Oil", "Shrimp Eel Back", "New Wind Crab Transcript", "Yellow Croaker in Snow Vegetable Soup", " Rock sugar soft-shelled turtle", "honey lotus root", "Ningbo soup dumpling" and so on.

West Lake Vinegar Fish: It is a traditional local flavor dish in Zhejiang, the most prestigious dish, and one of the four famous dishes in Hangzhou, which belongs to the Hangzhou cuisine of Zhejiang cuisine. Three-wire knock fish:

It is a well-known traditional dish in Wenzhou City, which belongs to the Ou cuisine of Zhejiang cuisine, is the traditional famous dish of Ou cuisine, and is called "Ou Cuisine Three Uniques" with "Splendid Fish Silk" and "Popping Cuttlefish Flower". Clear soup Yue Chicken: Enjoy the reputation of Shaoxing's "Queen of Dishes", it is a famous dish of Han traditional flavor in Shaoxing, Zhejiang, it is said to be handed down from the Yue Kingdom in the Spring and Autumn Period, and it is cooked with Shaoxing's specialty Yue Chicken.

1. West Lake vinegar fish: It is a traditional local flavor dish in Zhejiang, the most prestigious dish, and one of the four famous dishes in Hangzhou, which belongs to the Hangzhou cuisine of Zhejiang cuisine.

2. Three-wire knock fish: It is a well-known traditional dish in Wenzhou City, which belongs to the Ou cuisine of Zhejiang cuisine, and is a traditional famous dish of Ou cuisine, and is called "Ou Cuisine Three Uniques" with "Splendid Fish Silk" and "Exploding Cuttlefish Flower".

3. Clear soup Yue Chicken: It enjoys the reputation of Shaoxing's "Queen of Dishes", and is a famous dish of Han traditional flavor in Shaoxing, Zhejiang, which is said to have been handed down from the Yue Kingdom in the Spring and Autumn Period, and it is cooked with Shaoxing's specialty Yue Chicken.

4. Song sister-in-law fish soup: Steamed with mandarin fish or sea bass to take the meat and crush it, add ingredients to stew the soup, because its shape and taste are similar to braised crab soup, also known as race crab soup, characterized by yellow and bright color, fresh and smooth, taste like crab soup.

5. Braised pork with dried vegetables: It is one of the most representative dishes with rich cultural connotations in Shaoxing, Zhejiang, a famous dish in Shaoxing, Zhejiang, and a special dish that is widely loved by tourists, and has been written into the "Chinese Recipe".

1. Song Sister-in-law fish soup - it is made of mandarin fish or sea bass as the main ingredient, steamed and boneless, supplemented by shiitake mushrooms, shredded ham, bamboo shoots, chicken soup and other materials, and the taste is very delicious and delicious.

2. Rock sugar wide soft-shelled turtle - it is a famous medicinal diet from Ningbo, Zhejiang, which is made of soft-shelled turtle and rock sugar as the main ingredients, and the finished dish is yellow and bright in color and delicious.

3. Dongpo meat - the pork selected is fat and thin, and the size of the finger ears of the pork pieces is also very particular, and the stewing is neatly stacked, and the color of the finished dish is red and bright, fat but not greasy.

4. Called Huatong Chicken - It is made of tender hens after the main ingredients are pickled and wrapped in lotus leaves and then wrapped in yellow mud and burned only closed, which tastes both the deliciousness of chicken and the fragrance of lotus leaves.

5. Three-wire knock fish - it is made of grass carp, shuifa shiitake mushrooms, cooked ham, cooked chicken breast, etc., which is delicious and delicious, and almost every household in the local area will make it.

6. Braised pork with dried vegetables - it is made of pork ribs and dried plum vegetables as the main ingredients, and the dried plum vegetables are local homemade local specialties, which not only taste unique.

7. Yellow croaker in pickled cabbage soup - it is originated in Ningbo, Zhejiang, and is made of large yellow croaker, pickled cabbage and cooked bamboo shoots as the main ingredients, which is not only salty and delicious.

8. West Lake vinegar fish - it is made of grass carp as the main material, supplemented by Shaoxing aged wine, soy sauce, rice vinegar and other seasonings, the appearance is red and bright, and the fish meat is fresh and tender, sweet and sour.

9. Yue Chicken in Clear Soup - It is made of Yue Chicken, a local specialty of Shaoxing, with rape heart, ham, winter bamboo shoots and other auxiliary materials as auxiliary materials, the soup is delicious and the meat is delicate.

10. Longjing shrimp - it is made by removing the shell of fresh river shrimp and supplemented by the tea soup brewed with Longjing new tea, which integrates West Lake Longjing and shrimp, making this dish unique and unique.