What are the characteristics of Zhejiang cuisine?

Zhejiang cuisine is one of the eight major cuisines in China, the representative cuisine of Chinese traditional food culture, Zhejiang cuisine is rich in Jiangnan characteristics, has a long history, has a long history, and is a famous local cuisine 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.

Many dishes in Zhejiang cuisine are rich in beautiful legends, and the rich cultural color is a major feature of Zhejiang cuisine.

Among them, "West Lake vinegar fish" is a traditional famous dish in Hangzhou, according to legend, there was a young man surnamed Song near the West Lake in the Song Dynasty, who made a living by fishing on weekdays. Once, when he was sick, his sister-in-law personally went to the lake to catch fish, and cooked vegetables with vinegar and sugar for him to eat. Later, the name of this dish became "West Lake Vinegar Fish", and all restaurants in Hangzhou have **.

In the past, there were poems on the wall of the outer building of the lonely mountain building, "The loss of the gentleman has this harmonious hand, and he knows the Song sister-in-law back then", and there are more and more people who come to taste it. When Emperor Kangxi of the Qing Dynasty toured the south, he also specified that he wanted to taste the vinegar fish of the West Lake, which shows that this dish was famous throughout the country in the early Qing Dynasty.

"Xinfeng eel" is a famous dish in Ningbo, Zhejiang, fish is the most favorite food of fishermen in the southeast coast, the one made with yellow croaker is called "yellow croaker", and the "eel" made with eel. Legend has it that at the end of the Spring and Autumn Period, Wu Wangfu went to war with the Yue Kingdom, and led the troops to capture the Yinyi of Yuedi, which is now the Ningbo area, and the imperial chef took the local eel in addition to beef, mutton, elk, and pork in the Wuding food, instead of fresh fish. After King Wu ate it, he felt that this fish was fragrant and delicious, which was different from the carp and crucian carp eaten in the palace in the past.

When I returned to the palace, although there were fish dishes in the meal, I always felt that its taste was not as delicious as that of Yinyi. Later, he sent someone to the beach in Yinxian County to catch an old fisherman and make fish dishes for him. After steaming with eel and condiments, the husband was full of praise after eating, and the eel was worth a hundred times since then.

The eel of the Qing Dynasty was also popular among the people, and the "Taiwan Fish" produced in the Songmen area of Wenling County, Taizhou, Zhejiang Province was famous throughout the country. Yuan Mei once mentioned in "Suiyuan Food List": "Taiwanese fish are so ugly. It is better to introduce the state pine door, the meat is soft and fresh fat.

When you are raw, you can use it as a side dish and do not need to cook it. Simmer with fresh meat, and put the fish when the meat is rotten, otherwise the fish will not be digested. If it is frozen, it is a fish jelly.

Shaoxing people law also. "The "fresh wind eel" made in Ningbo every winter and Spring Festival is slightly dried and can be eaten. "Braised meat with dried vegetables" is a famous dish in Shaoxing, which is cooked with Shaoxing's unique moldy dried vegetables and pork belly, and it is better to stew until crispy.

At the same time, the meat oil penetrates into the moldy dried vegetables, and the moldy dried vegetables are fragrant and penetrate the human flesh, complementing each other, crispy and glutinous, delicious and delicious.

Zhejiang cuisine system, with a long history of Zhejiang cuisine is rich in variety, the dishes are small and exquisite, the dishes are fresh and smooth, crisp, soft and refreshing, which is characterized by clear, fragrant, crisp, tender, refreshing and fresh, and occupies an important position in many local flavors in China. Zhejiang cuisine is mainly composed of four schools: Hangzhou, Ningbo, Shaoxing and Wenzhou, each with strong local characteristics.

1.The characteristics of Zhejiang cuisine, one of which is tender.

As everyone knows. The selection of materials of Zhejiang cuisine is very particular, the style and characteristics are very distinct, the selection of materials of Zhejiang cuisine pays attention to the right time and place, pays attention to the variety and season, and each dish should fully reflect the texture of its raw materials, soft and crisp. The selection of materials for Zhejiang cuisine should first be tender, that is, tender.

The people of Zhejiang will choose some fresh and sweet raw materials, and then to ensure that the dishes are fresh and delicious, refreshing and crisp. The cooking techniques of Zhejiang cuisine are very unique, the skills are rich and colorful, and they are famous in the world at home and abroad. Applying skills according to aptitude, focusing on the mutual cooperation between the main match and materials, so that the taste is ever-changing, and people will not want to return.

2.The characteristics of Zhejiang cuisine, the second, burned.

Roast is one of the essences of Zhejiang cuisine. The technique of Zhejiang cuisine is complementary to the dishes it cooks. The people of Zhejiang make all their dishes stewed and crispy, fragrant and refreshing, and extremely sweet.

In addition, in order to adapt to the unique taste and taste of the people of Jiangnan, and to adapt to the unique eating habits of the people of Jiangnan, the dishes cooked are delicious and pure.

The production is exquisite, the materials are extensive, the taste is delicious, the soup is strong, the taste is sweet and sour, and the original taste.

The taste characteristics of Zhejiang cuisine: delicious taste, strong soup umami, sweet and sour taste, and original taste. Zhejiang cuisine is rich in Jiangnan characteristics, the taste pays attention to fresh, crisp and tender, and maintains the true color and true taste of the raw materials, and the representative dishes include West Lake vinegar fish, dry fried bell, pickled cabbage yellow croaker, Dongpo meat, Yuanjiang perch and ulva soup, Longjing shrimp and so on.

Delicious: The ingredients used in Zhejiang cuisine are required to be fresh, so that the dishes will be tender, fresh and crisp.

Strong soup umami: Zhejiang cuisine is good at cooking river fresh, the entrance is crispy and glutinous, the soup is milky white, and the taste is fresh and strong.

Sweet and sour taste: Zhejiang cuisine makes good use of cooking wine, green onions, ginger, sugar, vinegar, etc., and the dishes are sweet and sour, sour and appetizing, and delicious.

Original taste: Zhejiang cuisine pays attention to maintaining the taste of the ingredients themselves, paying attention to freshness and tenderness, and will not add too many seasonings to interfere with the taste of the ingredients themselves.

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

2. Cooking is unique, among which 6 categories are good at stir-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.

Zhejiang cuisine, abbreviated as Zhejiang cuisine, is one of the eight traditional Chinese cuisines (Shandong, Sichuan, Guangdong, Suzhou, Fujian, Zhejiang, Hunan and Hui). Zhejiang has beautiful scenery and abundant products, known as the land of fish and rice, and has the reputation of "heaven above, Suzhou and Hangzhou below". We are familiar with Dongpo meat, West Lake vinegar fish, called Huatong chicken, lotus leaf steamed pork, Longjing shrimp, Song sister-in-law fish soup and so on are all Zhejiang cuisine.

Zhejiang cuisine uses a wide range of ingredients, focusing on the freshness of the ingredients, taking and cooking, and will make a reasonable combination of ingredients, complement the taste defects, and give full play to the deliciousness and nutrition of the ingredients. Zhejiang cuisine is characterized by exquisite selection of materials, unique cooking, attention to original taste, and fine production, represented by four flavors of Hangzhou, Ningbo, Shaoxing and Wenzhou. The taste of Hangzhou cuisine is mainly salty and slightly sweet.

"Light" is the biggest feature of Hangzhou. 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. Shaoxing dishes are Shaoxing three fresh, braised pork with plum vegetables, Shaoxing drunken chicken, Shaoxing braised duck and other dishes are famous all over the country.

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 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.

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 store 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: Eight Treasures Fragrant Belly, Silk Golden Leg, Thin Sliced 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.