How to write a lot of dishes poured together and called Zhejiang cuisine?

This is a hodgepodge, and if it's a hodgepodge, I'll put it together in Haidian Vegetable Market, and it's a hodgepodge.

When it comes to cooking together, this is a large stew, and the Northeast stew. It's also delicious to make in this way, put some vermicelli, pork vermicelli, etc. Zhejiang cuisine does not know if there is such a practice.

Pour a lot of dishes together and become Zhejiang Zhejiang cuisine, and it can also be stewed in a big pot in the Northeast, or you can write it in English like this, learn it yourself!

Pouring good dishes together is generally called folding vegetables, folding vegetables is generally the handle with a golden word, and the broken one.

Stepping on a lot of things, it is a big pot stew for Zhejiang cuisine, because these dishes are very delicious when stewed together.

Pour a lot of dishes together to become the choice of dishes, that is, the stew is generally the last leftover dish from the wedding.

A lot of dishes are poured together, which is also a stew, and there are certain places that will belong to its local characteristics.

Pour a lot of dishes together, and call it a big pot dish, which is also called this dish, and is also called a mixed dish, and it is also called a back pot dish. The names of these dishes are all much the same.

Fold a lot of vegetables together, it is called a folding dish, not a folding dish. The fold of the fold is the fold of the fold.

Pouring a lot of vegetables together is called picking vegetables, how to write picking vegetables? Zhejiang's Zhejiang? How do you write this dish? Write based on what you've learned!

Put a lot of dishes together, because how to write this dish is to divide different dishes together, some of his meanings are that there will be some discrimination, and then the dish will be very different, so the taste of each dish is different.

If you pour a lot of dishes together, or if the texture depends on the specific dishes with some combinations, it is called a hodgepodge.

A lot of dishes are poured together, this is the kind of Zheluo, Dongping is called, this is Zhejiang cuisine, I don't know what to do.

Pour a lot of dishes together and call it Zhejiang cuisine, how to write this dish? I think if you say something like this one, it's a hodgepodge of food.

It should be the word choice, and this word is also pronounced by the sound you say.

It's okay to take a look at it too much, I said you can feel it on your mobile phone or computer, I can go and read the information, it's okay, hit me, you can try it, it's okay.

I'm all put together and become that's how this is how ex, how can it still be like this?

How do I reduce the number of dishes that I drop together and wash them into dishes? How do I think to write words at all? You can go to your phone.

Ah, a lot of dishes poured together, such a dish is called, this dish is called, how to write it, just write like this.

Pour a lot of vegetables together, called Zhejiang Zhejiang cuisine, how to write this is a big stew?

The old proverb says: "There is heaven above, and there is Suzhou and Hangzhou below". Zhejiang is located on the coast of the East China Sea, not only beautiful scenery but also rich in products. Among them, Zhejiang cuisine is one of the eight major cuisines in China, so do you know what are the representative dishes of Zhejiang cuisine?

So, let's take a look at Zhejiang cuisine culture together!

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.

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.

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Zhejiang cuisine is composed of Hangzhou cuisine, Ningbo cuisine, Shaoxing cuisine, and Ou cuisine. The dishes are small and exquisite, handsome and beautiful, and the dishes are delicious and tender, crisp, soft and refreshing. Season with lees.

1. Ningbo cuisine.

Ningbo cuisine representatives: rock sugar soft-shelled turtle, pot roasted river eel, yellow croaker wrapped in tofu skin, moss vegetable small square roast, fire golden chicken, red paste crab, yellow croaker in snow cabbage soup, etc.

Ningbo cuisine, also known as Ningbo cuisine, is an important part of Chinese food culture. Good at cooking seafood, fresh and salty, steaming, grilling, stewing and other techniques, pay attention to fresh and tender, soft, original, strong color. Ningbo cuisine is famous for its saltiness, freshness and smell, and Ningbo cuisine cannot become an independent cuisine, but it is also a very distinctive variety in Zhejiang cuisine.

2. Shaoxing cuisine.

Shaoxing cuisine representatives: braised meat with moldy dried vegetables, shrimp, clear soup and chicken, dried herring, drunken crab, and drunken river shrimp.

Shaoxing cuisine is a famous dish rich in the flavor of the water town culture in the south of the Yangtze River. It is an important part of Chinese food culture. Shaoxing cuisine takes freshwater fish, shrimp and river fresh and poultry, beans as the main cooking ingredients, pays attention to crispy and glutinous, original soup juice, light oil and spicy, strong juice, and commonly used fresh materials with pickled food steamed and stewed, with Shaoxing rice wine, mellow and sweet, endless aftertaste.

Among them, steamed Yue chicken and roast pork with plum vegetables are famous dishes.

3. Ou vegetables. Ou cuisine represents: three silk knock fish, three slices of knock shrimp, fried cuttlefish flowers, fried yellow croaker, three-layer fish fillet, soft fire crucian carp.

Ou cuisine is one of the four schools of Zhejiang cuisine, one of the eight major cuisines in China, and the synonym of Wenzhou cuisine. Because of the ancient name of Wenzhou, after the founding of the People's Republic of China, in order to improve the popularity of Wenzhou cuisine, after the joint research of catering experts, Wenzhou cuisine was renamed "Ou cuisine".

"West Lake Vinegar Fish", "Dongpo Meat", "Race Crab Soup", "Hometown South Meat", "Dry Fried Bell", "Lotus Leaf Steamed Pork", "West Lake Ulva Soup", "Longjing Shrimp", "Hangzhou Simmered Chicken", "Tiger Run Vegetarian Cooking", "Braised Meat with Dried Vegetables", "Clam Yellow Croaker Soup", "Called Huatong Chicken", "Crispy Braised Pork", "Loofah Marinated Steamed Yellow Croaker", "Three Silk Clams", "Braised Spring Bamboo Shoots in Oil", "Shrimp Fried Eel Back", "New Wind Crab Transcript", "Yellow Croaker in Snow Cabbage Soup", "Rock Sugar Soft-shelled Turtle", "Honey Lotus Root", " Jiaxing Brown Seed", "Ningbo Soup Dumpling", "Huzhou Dry Zhang Steamed Bun" and so on.

Zhejiang cuisine, referred to as Zhejiang cuisine, is one of the eight major cuisines in China, its mountains and rivers are beautiful, the products are rich and the cuisine is beautiful, so the proverb says: "There is heaven, which cavity has Suzhou and Hangzhou". Zhejiang Province is located on the coast of the East China Sea, with a network of waterways in the north, and is known as the land of fish and rice in the south of the Yangtze River.

The southwest is hilly and undulating, rich in mountain delicacies. The eastern coastal fishing grounds are dense, the aquatic resources are abundant, there are more than 500 kinds of economic fish and shell aquatic products, the total output value ranks first in the country, the products are abundant, the delicacies are beautiful, the characteristics are unique, and there is a good reputation.

The Zhejiang cuisine system is composed of four local schools represented by Hangzhou, Ningbo, Shaoxing and Wenzhou.

Hangzhou cuisine has a long history, since the Southern Song Dynasty moved the capital to Lin'an (now Hangzhou), the commercial market is prosperous, and restaurants from all over the country have entered Lin'an, and there are many restaurants and restaurants, and they follow the example of Beijing. According to the Southern Song Dynasty's "Menglianglu", at that time, "most of the restaurants in Hangzhou were imitated by Beijing teachers, and they also opened with imperial kitchen styles and noble officials' family items". There are nearly 100 kinds of famous dishes, such as "Baiwei soup", "five-flavor roasted chicken", "rice dried wind eel", "steamed loach fish with wine".

During the Ming and Qing dynasties, Hangzhou has become a famous scenic spot in the country, the emperors and generals who visit Hangzhou and the literati are increasing day by day, the catering industry is more developed, a large number of famous dishes and famous spots have emerged, and Hangzhou has become a famous city with both beautiful West Lake and famous dishes and famous spots. Hangzhou cuisine is finely made, varied, fresh and crisp, light and elegant, and is the mainstream of Zhelai. Famous dishes such as "West Lake Vinegar Fish", "Dongpo Meat", "Longjing Shrimp", "Braised Spring Bamboo Shoots in Oil", "Pai Nan", "West Lake Medicinal Vegetable Soup", etc., reflect the flavor characteristics of "Hangzhou cuisine".

Ningbo cuisine is fresh and salty, steamed, grilled, stewed, mainly cooked seafood, pay attention to fresh and tender and soft smooth, pay attention to maintaining the original taste, the main representative dishes are "yellow croaker in snow cabbage soup", "Fenghua shake cockle", "Ning-style eel silk", "moss and vegetable drag yellow croaker" and so on.

Shaoxing cuisine, good at cooking river fresh poultry, the entrance is crispy and glutinous, the soup is thick and flavorful, rich in rural flavor. The representative dishes are: "Shao shrimp balls", "stewed meat with dried vegetables", "Yue chicken in clear soup", "Chicken next to the white fish" and so on. <>