What are the representative dishes of Zhejiang cuisine

Zhejiang cuisine is rich in Jiangnan characteristics, has a long history and a long history, is China's famous local cuisine. Zhejiang cuisine in many dishes are rich in beautiful legends, rich cultural color is a major feature of Zhejiang cuisine. This issue I will share with you Zhejiang recipes and practices, including Zhejiang cuisine specialties, Zhejiang cuisine features, Zhejiang recipes home cooking practices. The following together to learn the practice of Zhejiang cuisine, enjoy the delicious East China Sea coast!

Methods/steps

Zhejiang cuisine on behalf of the West Lake Vinegar Fish

"West Lake Vinegar Fish" is a traditional Han Chinese flavor dishes in Hangzhou, Zhejiang Province, belonging to the Zhejiang cuisine. Its age can be traced back to the Song Dynasty, can be said to have a long history. This dish selects the West Lake grass carp as raw material, before cooking, usually first in the fish cage to starve for a day or two, so that it excretes intestinal debris, remove the earthy flavor. Cooking fire requirements are very strict, only three or four minutes to burn just right. After burning, then pour a layer of smooth and oily sugar and vinegar, pectoral fins up, the fish is tender and beautiful, with crab flavor, taste tender and sweet and sour, meat Zi distinctive.

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Dongpo Pork, a representative dish of Zhejiang cuisine

This dish is said to come from the story of Su Dongpo, a great writer in the Song Dynasty. Song Yuanyou years (about 1090 AD), Su Dongpo as Hangzhou assassin, mobilized the people to dredge the West Lake, a great success, in order to reward the workers, instructed his family will be the people gifted pork, according to the experience he summarized: slow fire, less water, the fire is enough to his own beauty, cooking into a delicacy, and wine with the distribution of the workers. Family members mistakenly burned the wine and meat together, the result is particularly flavorful and tasty meat, people praise Dongpo's person, and this unique flavor of the block of meat named "Dongpo meat", by successive generations of chefs continue to summarize the development, and was promoted as Hangzhou's first famous dish.

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The representative dish of Zhejiang cuisine, West Lake Ulva soup

West Lake Ulva soup is made of fresh herbs and shredded chicken breast/shredded ham, which is a specialty of West Lake in Hangzhou. This dish is fresh Brasenia schreberi green, smooth and fragrant, the chicken wire is white and clean, the fire wire is red, the color is bright, the soup is clear and tasty, it is a Zhejiang famous dish with Hangzhou flavor. The Department of West Lake in Hangzhou, a specialty of Brasenia schreberi and cooked chicken breast, cooked ham, plus high-grade broth, salt, monosodium glutamate, cooked chicken oil blanch. Dishes color harmony, soup Ulva flavor, Ulva tender lubrication, popular, highlighting the local flavor characteristics.

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Zhejiang cuisine on behalf of the dish of dry fried bell

Dry fried bell is a famous Hangzhou area specialties a Sixiang tofu skin made of thousands of deep-fried bell to yellow color, fresh flavor, crisp as a bell was pushed to Hangzhou characteristics of the flavors of the famous dishes, popularity by the diners. "Dry fried bell" is a special product of Sixiang tofu skin, cut into squares, rolled with pork loin, salt, monosodium glutamate, shaoxing wine and into the filling, and then cut into 3.5 cm segments, into fifty percent of the heat of the vegetable oil deep-fried until crispy and fish out, loaded into the plate, with green onions, sweet sauce, pepper salt to accompany food. This dish, yellow color, eaten as crisp as a ringing bell and so named.

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Zhe Cuisine representative dishes of Longjing shrimp

Longjing shrimp creation, is said to be inspired by Su Dongpo's "looking south" word. The lyrics read, "Don't think of the old country to the old people, and try new tea on a new fire, poetry and wine while the year is young." Longjing tea is known as "green color, fragrance, taste, sweet, beautiful" four best known, and was listed as "tribute" by the Qing Dynasty Emperor. River shrimp by the ancients known as the "delicacy of the food", not only tender meat, nutritious, and has the effect of tonifying the kidney, aphrodisiac, detoxification. Taken before the Qingming Longjing tea and fresh river shrimp cooked "Longjing shrimp", set the essence of the two, the dishes are as white as jade, emitting a tantalizing aroma, eaten tender and delicious, is a dish with a strong local flavor of Hangzhou.

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Zhe Cuisine representative dishes of stewed spring bamboo shoots

Stewed spring bamboo shoots is a traditional Hangzhou flavor dishes. It is made of tender spring bamboo shoots unearthed around the Qingming Festival, cooked in heavy oil and sugar, with a bright red color, fresh and tender, fresh and salty and sweet, which makes people eat for a long time without getting tired of it. "Stewed spring bamboo shoots" is the choice of young bamboo shoots unearthed before the Qingming Festival, along the length of the split, pat loose, and then cut into 5-cm-long segments, stir-frying with pepper oil, add soy sauce, sugar, monosodium glutamate and fresh soup, boiling and then switch to a small fire stew to the soup thick and thick, drizzled with sesame oil into being. Characterized by heavy oil, heavy sugar, red color, sweet taste, belonging to the traditional flavors of Zhejiang dishes.

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Zhejiang cuisine representative dishes of the snow dish yellowtail soup

Snow dish soup yellowtail is a rich Ningbo characteristics of the flavor of the dish. Snow vegetables (i.e., potherb mustard), is a common household necessity in Ningbo, there is a local saying "three days do not eat pickled vegetables soup, two legs sour (i.e., no energy)", indicating a special hobby of snow vegetables. And yellowtail is one of the main seafood in Ningbo harbor. The "yellowtail soup with snowy vegetables" is not only a traditional dish of Ningbo restaurants, but also a delicacy of folk feasts. The soup is creamy and thick, the meat is firm and tender, the taste is salty and fresh, fresh and delicious.

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Zhejiang cuisine representative dishes of the called child chicken

Called child chicken, Hangzhou, Zhejiang Province, a traditional dish, also known as yellow mud simmering chicken. So far there are more than 300 years of history. Legend has it that in ancient times, a beggar got a chicken, but there was a lack of pots and stoves. Hunger, he followed the method of baking sweet potatoes, chicken coated with rotten mud, put on the stone "stove" to pick up some dry firewood simmering baked, after a while the mud dry chicken cooked, he casually picked up and put on the ground, the chicken feathers fall off, and suddenly the aroma is overflowing. This mud baking technique into the restaurant, restaurant, chefs and continue to improve, in the simmering roasted mud added Shaoxing wine, chicken wrapped in the West Lake lotus leaves baked, so that the fragrance of the lotus leaves and the freshness of the hens into one, over the years to extend the down, "called the children's chicken," the reputation of the far-flung.

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The representative dish of Zhejiang cuisine, steamed pork with lotus leaf

The steamed pork with lotus leaf is a traditional dish with high reputation. At the end of the Qing Dynasty, its name is said to be related to the "Windy Lotus in the Qu Yuan" of the "Ten Scenes of West Lake". It is made from fresh lotus leaves from Hangzhou at that time, fried rice flour and seasoned pork wrapped up and steamed, its flavor is fragrant, fresh and fat, soft and glutinous, not greasy, summer consumption is very suitable for the appetite.

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Zhe Cuisine representative dishes of the Song Sister-in-law fish soup

Chunxi six years (1171 AD), Song Gaozong Zhao Gou boarded the imperial boat to swim in the West Tide, the order of the chamberlain to buy turtles and fish in the lake to release, Xuanzhu in the fish soup of a woman called Song Wu Sister-in-law, claiming to be the people of Tokyo (Kaifeng), with the driver here, in the West Lake in order to sell fish soup to make a living. The emperor ate her fish soup, very appreciated, and think of his old age, given in gold, silver and silk. From then on, the reputation rose, rich families competed to buy food, Song Sister-in-Law fish soup has become a famous dish in the capital. After generations of chefs continued to develop and improve, the ingredients of Sister Song's Fish Soup are more delicate and elaborate. The color of the fish soup is bright, tender and smooth, and the taste is like crab meat, so it has the name of "Crab Soup", and it is a famous Hangzhou traditional flavor dish.

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