What are the characteristics of Hangzhou cuisine?

Hangzhou cuisine has four characteristics:

First, the ingredients are "fine, special, fresh and tender", and the essence of the ingredients is taken to make the dishes elegant and superior, and the special dishes are specially selected to make the dishes have obvious local characteristics; Fresh, fresh ingredients, so that dishes maintain a pure taste; Tender and fresh is the best, so that the dishes are fresh and crisp.

Secondly, cooking is good at frying, frying, stewing, frying, steaming and baking, which is significantly different from northern cooking methods. For example, most fish are cooked with water, and about two-thirds of them use water as a heat transfer medium, which highlights the freshness of fish and maintains its original flavor. Let's say the famous "West Lake Vinegar Fish", which is made by slaughtering live fish, boiling in boiling water and soft frying. It has no oily smell and is smooth and delicious.

Third, pay attention to freshness and crispness, and keep the natural color and taste of the main ingredients. Most of them are supplemented with fresh bamboo shoots, ham, mushrooms and green leafy vegetables every season. At the same time, they pay great attention to seasoning with Shao wine, onion, ginger, vinegar and sugar, so as to get rid of the fishy smell and stop the greasy smell.

Fourth, the shape is exquisite, exquisite and elegant. After Hodge, it was put into clean and exquisite utensils, dazzling and mouth-watering ... Many dishes were named after scenic spots, and the scenery was beautiful.