What are the representative dishes of Zhejiang cuisine and what are the characteristics of Zhejiang

The special dishes include West Lake vinegar fish, Dongpo meat, Longjing shrimp, Babao tofu and so on. Ningpo cuisine is good at cooking seafood, fresh and salty, steaming, roasting, stewing and other techniques, its representative dishes are fried fresh bamboo shoots with snow cabbage, rock sugar soft-shelled turtle, bean paste eight treasure rice and so on. Wenzhou cuisine mostly uses near seafood fish and river small aquatic products, freshly killed and cooked, and the representative dishes are water hibiscus, three pieces of knock shrimp, fried cuttlefish flowers, etc.

Zhejiang, east of the sea, has a coastline of thousands of miles, rich in seafood, such as the famous Zhoushan fishery of yellow croaker, hairtail, grouper, splendid lobster and oysters, clams, shrimp, crabs, plains, rivers and harbors are all over, the famous Taihu Lake is south of Huzhou, freshwater fish precious species, such as mandarin fish, crucian carp, green shrimp, lake crab, etc., and the four major fish production is extremely prosperous. It is also the main production area of rice and sericulture, and is known as the "land of fish and rice". The southwest is steep and steep, and the mountain delicacies and wild meat have always been famous, such as the mushrooms of Qingyuan and the black fungus of Yunhe.

The central part is the Zhejiang Basin - Jinqu Basin, that is, the Jinhua granary, and the famous Jinhua ham at home and abroad is made of one of the lean pigs in the country, "Jinhua two-headed black". In addition, the world-famous Hangzhou Longjing tea and Shaoxing old wine are all indispensable and high-quality raw materials in cooking.

Zhejiang cuisine is rich in Jiangnan characteristics, has a long history and a long history, and is a famous local dish in China. Zhejiang cuisine originated from the Hemudu culture in the Neolithic Age, through the development and accumulation of the ancestors of the Yue Kingdom, the maturity and stereotyping of the Han and Tang dynasties, the prosperity of the Song and Yuan dynasties and the development of the Ming and Qing dynasties, the basic style of Zhejiang cuisine has been formed.

The formation of Zhejiang cuisine has its historical reasons, and it is also affected by the resources and specialties. Zhejiang is close to the East China Sea, the climate is mild, the water and land transportation is convenient, the northern half of its territory is located in the Yangtze River Delta Plain of China's "southeast rich", the land is fertile, the river is dense, rich in rice, wheat, millet, beans, fruits and vegetables, aquatic resources are very rich, and the fresh food is listed in four seasons; The hills and valleys in the southwest are rich in mountain delicacies, and the farmhouses are full of chickens and ducks, and the cattle and sheep are fat, all of which provide abundant raw materials for cooking. Specialties are:

Fuchunjiang anchovy, Zhoushan yellow croaker, Jinhua ham, Hangzhou Youxiang tofu skin, West Lake Ulva cabbage, Shaoxing hemp duck, Yue chicken and wine, West Lake Longjing tea, Zhoushan pike crab, Anji bamboo chicken, Huangyan tangerine, etc. Abundant culinary resources, numerous famous and high-quality specialties, combined with excellent culinary skills, make Zhejiang cuisine outstanding and unique.

1. Material selection and engraving"Fine, special, fresh and tender. "

2. Cooking is unique, among which it is good at 6 categories: frying, frying, stewing, boiling, steaming and burning.

3. The taste pays attention to freshness, crispness and tenderness, and maintains the true color of the raw materials.

and true taste. 4. The production is exquisite, delicate and delicate, delicate and elegant.

Jinhua cuisine: I still want to eat Jinhua cuisine is an important part of Zhejiang cuisine, one of the eight major cuisines in the country. The cooking methods are 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 boiled, dry boiled, marinated, and stewed, and soy sauce, vinegar, fennel, cinnamon, etc. should not be used in the seasoningIt is also not suitable to hang paste and starch, and pay attention to maintaining the unique fragrance of ham.

Jinhua's flavor snacks are most famous for Jinhua night pot, which is famous for its excellent flavor and chic mood. In addition, there are Jinhua shortbread, Jinhua meat dumplings, Jinhua soup dumplings, Pan'an ramen, Pan'an dumpling cones, golden silk dates, bayberry shochu and so on. The main places to taste Jinhua's food are:

Jinhua Night Market food stalls (near People's Square), century-old shop Qinghe Garden, International Trade Hotel, Shifu Food Hall, Lanxi Ancient ** Food Street, etc. For those who travel to Jinhua, I recommend a few representative delicacies of Jinhua: Babao fragrant belly, silk drawn golden leg, thin slice ham, ham lotus claw, fire heel fairy duck, fire heel hoof, Wujiang spring.

The taste is mainly light. The dishes are small and exquisite, handsome and beautiful, and the dishes are delicious and tender, crisp, soft and refreshing. Use fragrant grains and rice wine to taste.

The cooking techniques are abundant, especially in the cooking of seafood River, which is rarely unique. The taste pays attention to freshness, crispness and tenderness, and maintains the original color and true taste of the raw materials. The dishes are exquisite, delicate and delicate, delicate and elegant.

The northern part is sweet, the western part is spicy, and the southeast is salty.

Juewei Southern cuisine, their taste is lighter than that of the north, taking the characteristics of Zhejiang County as an example, mainly. Vegetable dish. Sweet. Mainly. Zhejiang Finance pays attention to. The color is beautiful. It's delicious, and I think it's good.

One of the eight major cuisines represents such as Dongpo meat, lotus leaf steamed pork, and so on.

The characteristics of Zhejiang cuisine are: exquisite selection of materials, unique cooking, attention to the original taste, and fine production.

Among them, the selection of materials is "fine, special, fresh and tender"; In terms of cooking technology, it mainly uses the six major techniques of "frying, frying, stewing, boiling, steaming, and burning", and also has its own unique 36 cooking techniques; In terms of taste, we pay attention to freshness, crispness and tenderness, and strive to maintain the original color and flavor of the ingredients; Its dishes pay attention to form, pay attention to fineness, pay attention to elegance!

The characteristics of Zhejiang cuisine are delicate and fine, and the sweet taste is light, and it makes people feel that it is very in line with the characteristics of the southerners, and the characteristics of their cuisine are mainly the taste is slightly elegant.

Zhejiang cuisine, referred to as Zhejiang cuisine, is very rich in Jiangnan characteristics, has a long history and a long history, and is a famous local cuisine in China. Zhejiang cuisine is mainly composed of four local cuisines of Hangzhou, Ningbo, Shaoxing and Wenzhou, which work hand in hand and go hand in hand. Zhejiang cuisine has developed to modern times, it is a high-quality product, improving day by day, self-unified, and has the reputation of "3,000 kinds of delicacies and delicacies".

The characteristics of Zhejiang cuisine are as follows:

01 Pay attention to the selection of materials.

Raw materials pay attention to varieties and seasons, in order to fully reflect the tender and crisp texture of raw materials, the use of seafood, fruits and vegetables, all to the season, the use of poultry, livestock, are to specialty, fully embodies the Zhejiang cuisine selection of fresh and fresh materials, pay attention to the parts of the materials, follow the "four times of the order" principle of material selection.

02Cooking is unique.

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, depending on the material, pay attention to the coordination of the main ingredients, and the taste is full of changes.

03Pay attention to the original taste.

The taste pays attention to freshness, crispness and tenderness, and maintains the original color and true taste of the raw materials. Due to the abundance of products in Zhejiang, the name of the dish is mostly supplemented by fresh bamboo shoots, ham, mushrooms, mushrooms and green leafy seasonal vegetables and other fragrant things, and at the same time, the clever use of onions, ginger, garlic, Shao wine, vinegar and other condiments to achieve the effect of removing the fish, smell and increasing the fragrance, expelling the bad taste of the raw materials, and increasing the original fresh flavor of the ingredients.

04 Exquisite production.

The form of Zhejiang cuisine is exquisite, delicate and delicate, delicate and elegant. Looking at the comprehensive knife movement techniques of today's Zhejiang celebrity chefs, the ingenuity of the side dishes, the delicacy of cooking, and the exquisiteness of plating, their delicate and changeable knife techniques and elegant color matching have won the appreciation of gourmets at home and abroad.

For example, the traditional famous dish "thin slice ham", the thickness of the slice is equal, the length is consistent, and it is uniform, each slice is red and white, and the shape is especially like the arch bridge of the water town in the south of the Yangtze River; The traditional famous dish of the Southern Song Dynasty "crab stuffed orange", with bright colors, orange fragrant crab beauty, ingenious conception, unique style, and rich cultural color is also a major feature of Zhejiang cuisine.

The characteristic of Zhejiang cuisine is that it is very sour, and his dishes can taste better, and then there are more styles.

Zhejiang cuisine. Belonging to one of the eight major cuisines, Zhejiang cuisine is rich in Jiangnan characteristics, has a long history and a long history, and is a famous local cuisine in China.

Zhejiang cuisine is generally sweet and light, the more famous is the West Lake vinegar fish, sweet and sour pork ribs, they pay attention to meat and vegetarian matching, and eat green vegetables every day.

It is clear, fragrant, crispy, tender, refreshing and fresh. Zhejiang is rich in fish and shrimp and is a famous scenic tourist resort, the lakes and mountains are beautiful, the water and mountains are beautiful, the light and elegant are pleasant, so its dishes are like scenery, many famous dishes come from the folk, the production is fine, and it becomes more.

Zhejiang cuisine is characterized by sweetness and fine workmanship. It represents a characteristic of Gangnam.

The taste of Zhejiang cuisine is very light. But it's also very unique. The taste is very refreshing, crisp and delicious.

Zhejiang cuisine is exquisite, small and exquisite. The taste tends to be light, but the taste is extremely delicious. It's evocative.

Zhejiang cuisine is characterized by being light and maintaining the original flavor. The raw materials are required to be fine, special, fresh and tender. It tastes delicious and healthy. It's okay to eat occasionally, but as a non-spicy person, I still prefer to eat Gan cuisine.

The most famous should be Dongpo Meat (Hangzhou), West Lake Vinegar Fish (Hangzhou), Longjing Shrimp (Hangzhou), and Three Silk Knock Fish (Wenzhou). "Fine production, diverse varieties, fresh and crisp, is the mainstream of Zhelai; Ningbo cuisine is fresh and salty, mainly steamed, grilled and stewed, and is good at cooking seafood, paying attention to freshness, tenderness and softness, and paying attention to maintaining the original taste; Shaoxing cuisine is good at cooking river fresh poultry, the entrance is crispy and glutinous, the soup is thick and rich, and it is rich in rural flavor; Wenzhou cuisine is self-contained, unique, fresh in taste, light but not thin.

Hangzhou cuisine refers to a famous dish that originated or flourished in Hangzhou. Hangzhou cuisine is one of the eight major cuisines in China and the most important branch of Zhejiang cuisine. Hangzhou cuisine pays attention to the original taste, the selection of materials is exquisite, the season is considered, the cooking is orderly, the shape is exquisite, and the color, fragrance and taste are complete.

Hangzhou cuisine is characterized by "light and moderate, fine selection of materials, seasonal freshness, variety and novelty". "Light" is an important feature of Hangzhou cuisine. It is an important part of the Han food culture of Hangzhou cuisine and belongs to an important genre of Zhejiang cuisine.

Hangzhou cuisine has a long history. Together with Ningbo cuisine and Shaoxing cuisine, it constitutes a traditional Zhejiang cuisine. This time, 268 dishes from 34 cities across the country gathered at West Lake.

After fierce competition, Hangzhou Bangcai stood out and won the gold award. In recent years, Hangzhou's catering market has developed rapidly, and many famous Chinese dishes have emerged. These new cuisines, which absorb the strengths of others, are meticulously crafted, surpassing the traditional Zhejiang cuisine in terms of workmanship and color and flavor, and have become one of the eight new cuisines in China.

Jiangsu cuisine and Zhejiang cuisine are somewhat similar, so they are collectively referred to as Jiangsu and Zhejiang cuisine. Jiangsu and Zhejiang cuisine contains the characteristics of Hangzhou, Ningbo, Shaoxing and other places, and the dishes in different places pay attention to different directions.

Zhejiang cuisine belongs to Zhejiang cuisine.

Zhejiang cuisine, referred to as Zhejiang cuisine, is one of the eight traditional Chinese cuisines, its mountains and rivers are beautiful, rich in products, so the proverb says: "there is heaven above, there is Suzhou and Hangzhou below". Zhejiang Province is located on the coast of the East China Sea, with a network of waterways in the north, known as the land of fish and rice.

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.

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".

Zhejiang cuisine is represented by West Lake vinegar fish, Dongpo meat, etc. 1. 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.

2. 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".