Zhejiang people like to eat what dishes

The main famous dishes of Zhejiang Cuisine are: "West Lake Vinegar Fish", "Dongpo Pork", "Sai Crab Soup", "Hometown Southern Meat ", "dry fried bells", "steamed meat in lotus leaf", "West Lake Brunswick soup", "Longjing shrimp "Hangzhou Simmered Chicken", "Tiger Run Vegetarian Hot Pork", "Stewed Pork with Dried Vegetable", "Yellow Fish Soup with Clams ", "Barking Chicken", "Crispy Stewed Pork", "Steamed Yellow Croaker with Squash Marinade", "Razor Clams with Three Shredded Pork ", "stewed spring bamboo shoots", "shrimp and eel back", "new wind crab transcripts", "yellowtail in soup with snow vegetables ", "Snapper with Ice Sugar", "Lotus Root in Honey Sauce", "Jiaxing Brown Rice", "Ningbo Soup Dumplings " and "Huzhou Dry Buns", among hundreds of others.

1, West Lake Vinegar Fish:

This dish is said to have come from the story of "Uncle and Sister-in-Law Passing on the Jen": in ancient times, there were Song brothers living along the shore of Xizihu Lake, who lived by fishing. The local villain, Zhao Da Guan Ren, saw Song's sister-in-law's attractive appearance and killed his brother, and then wanted to harm his brother-in-law. Song's sister-in-law advised his brother-in-law to run away, and burnt fish with sweet and sour vinegar as a farewell gift for him, and asked him to "not forget the bitter sweetness of the people's bitter and sour place". Later on, when he got the honor to eliminate the violence and pacify the people, he tasted this sweet and sour fish dish at a party by chance, and finally found his sister-in-law, who fled in anonymity, and he resigned from the government and resumed his old business as a fisherman. Later generations passed on the story and imitated his method of cooking vinegared fish, and "West Lake Vinegared Fish" became Hangzhou's traditional famous dish. West Lake Vinegar Fish selection of live grass carp, after starvation 1 ~ 2 days, to promote its exhaustion of the earthy taste, and the use of live killing now cooking, not with greasy dishes, color and lustre red, sweet and sour suitable for the fish meat, firm, fresh, smooth and tender, better than the crab meat, unique flavor.

Before cooking, first put the grass carp in the pool of starvation for two days, so that it excludes the taste of soil, fish meat solid. After slaughter, remove the scales, gills and internal organs, wash, from head to tail piece into two pieces, and then slope knife curved on the knife pattern, into the boiling water to cook for 3 minutes, use chopsticks to tie the fish under the jaw, can be gently tied into the fish when it is fished out, the back of the fish relative to the installed into the plate. With 250 grams of boiled fish broth, add soy sauce, vinegar, wine, sugar, boiling, dripping wet starch, push stirred into the rice soup sauce, poured on the fish.

This dish is characterized by the use of no oil, only white water with seasoning, the fish to break the degree of raw, pay attention to eat its fresh and tender and the original flavor.

2, Dongpo Pork:

This dish is rumored 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, mobilizing the people to dredge the West Lake, a great success, in order to reward the workers, instructed his family will be the people's gift of pork, in accordance with his summarized experience: slow fire and less water, the fire is enough to his own beauty, cooking into a delicacy. With the wine together with the miners, family members mistakenly burned the wine and meat together, the result of the meat flavor is particularly fragrant and delicious, people praise Dongpo's person, and the unique flavor of the block of meat named "Dongpo meat",

"Dongpo meat" by successive generations of chefs continue to summarize the development, and has been publicly recognized as the best meat in Hangzhou, the city's capital. development, and is publicly recognized as Hangzhou's first famous dish. The method of operation is: selection of pork with skin, scraping clean, cut into 75 grams of square, into the water pot blanch through the fish out; take a large casserole, with bamboo grates on the bottom, spread onions, ginger pieces, then put on the pork, add sugar, wine soy sauce, cover and seal, boil, simmer on a slight fire for 2 hours, simmering until crispy, skimming off the floating oil, the skin facing up into the ceramic pots, cover the lid, on the drawer steaming for 30 minutes to crispy through can be.

Features

Featured in the oil, soft and glutinous, flavorful and unusual.

3, West Lake Brasenia schreberi soup

West Lake Brasenia schreberi soup selection of Hangzhou West Lake specialties of fresh medicinal herbs and chicken breast silk, ham silk made of eternal, so it is also known as the "Chicken Fire Brasenia schreberi soup", the dish fresh Brasenia emerald green, tender and fragrant, chicken silk white, fire silk red, bright colors, soup clear and tasty, it is a famous dish of Hangzhou flavor of Zhejiang Province. It is a famous dish of Zhejiang 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.

4, dry fried bell

Hangzhou region with a famous specialty of Sixiang tofu skin made of a thousand fried bell, yellow color, fresh flavor, crisp as a bell and was pushed to Hangzhou characteristics of the flavors of the dishes, by the popularity of diners. Sixiang tofu skin is produced in Dongwushan village, Fuyang, Hangzhou, so it is also known as Dongwushan tofu skin. It has a production history of more than 1,000 years, the top quality soybeans, high-quality water by 18 craft refined from the skin as thin as cicadas, oily and shiny, soft and tough, tensile strength, water does not paste, known as the "gold coat". Into the write a beautiful fragrance, smooth and delicious, is the production of a variety of vegetarian dishes of high-grade raw materials, but also in the fried bell special main ingredients, food supplemented with sweet noodle sauce, pepper salt and green onion white, the taste is better.

"Dry fried bells" is a Surabaya township speciality of tofu skin, cut into squares, rolled with pork tenderloin, salt, monosodium glutamate, shaoxing wine and into the filling, and then cut into a 3.5 cm section, into fifty percent of the heat of the vegetable oil and deep-fried until crispy and out, loaded into the plate, with green onion, sweet flour sauce, peppercorn salt to accompany the food. This dish, yellow color, eaten as crisp as a ringing bell and so named.

5, stewed spring bamboo shoots

Stewed spring bamboo shoots is a traditional Hangzhou flavor dishes. It is selected before and after the Qingming unearthed tender spring bamboo shoots, heavy oil, heavy sugar cooking and become, red color, tender and crisp, fresh and salty and sweet, people eat for a long time do not get tired. Bamboo shoots is one of the major specialties of Zhejiang, especially in the mountainous areas of western Zhejiang, bamboo forests like the sea, spring and summer, spring bamboo shoots, summer and autumn whip bamboo shoots on the market, October after a large number of winter bamboo shoots, so there is a "four seasons are not lack of bamboo shoots" reputation, bamboo shoots have become an important ingredient in the diet of cooking, can be described as "no day"! The first thing you need to do is to get your hands on some of the best bamboo shoots in the world, and then you'll be able to get your hands on them.

"Stewed spring bamboo shoots" is the choice of young bamboo shoots unearthed before the Qingming Festival, along the length of the split, patted loose, and then cut into 5-centimeter-long segments, stir-frying with pepper oil, add soy sauce, sugar, monosodium glutamate and fresh soup, boil and then switch to a small fire stew to the soup is thick and thick, drizzled with sesame oil into being.

Features heavy oil, sugar, red color, sweet taste, belong to the traditional flavors of Zhejiang.

6, called the child chicken

According to legend, in ancient times, there is a caller, stole a hen, in the absence of pots and pans less stove in the case, he used the mud to wrap up the chicken, placed in the purple fire grilled, cooked and then peeled off the mud, eat the taste of fresh and unusual. Later this mud grilling technique into the hotel restaurant, and after continuous development and improvement, by has become a traditional dish in Hangzhou.

The cooking method is: "Choose about 1.5 kg of tender hen, slaughtered and washed clean, ribs open and take out the internal organs, by the use of shanai, star anise, soy sauce, shaoxing wine, sugar, salt, MSG, green onion, ginger and into the marinade, and then wrapped one by one on the hog net oil, lotus leaf, cellophane, tied with fine twine, the outside and then wrapped and good wine altar mud (and mud with wine, refined salt), and then wrapped and good wine altar mud (and). The mud is then wrapped with a good wine altar mud (and wine and salt), baked in the oven for 3 to 4 hours, [扌]去泥包, and dipped in peppercorn salt and spicy soy sauce for food.

7, Longjing shrimp

Longjing shrimp creation, is said to be inspired by Su Dongpo's "look south of the river" words. The lyric reads, "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." In the old days, there is a cold food festival does not lift the fire custom, after the festival to lift the fire called "new fire". This time to pick and fry the tea leaves, is the "Mingqian" tea (cold food two days after the Qingming Festival), is the best of Longjing tea. Longjing tea known as "green color, fragrance, taste, sweet, beautiful" four best known, and was listed in the Qing Dynasty Emperor as "tribute". River shrimp by the ancients known as the "delicacies of food", not only tender meat, delicious, 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, dishes such as white jade jade color, through the tantalizing aroma, eaten tender and delicious, is a dish with a strong local flavor of Hangzhou.

"Longjing shrimp" is taken before the Qingming Festival of the West Lake Longjing tea and fresh river shrimp cooked. The dishes are white and green in color and taste fresh and fragrant, with strong local characteristics.

The cooking process is: wash the river shrimp, squeeze out the shrimp, with egg white, refined salt, wet starch slurry good; take 10 grams of Longjing tea, 50 grams of boiling water to soak for 10 minutes; slurry good shrimp with 40% of the heat of the oil sliding cooked, and then cook on the tea, tea, Shaojiu stir-fry can be.

8, lotus leaf steamed meat

"Lotus leaf steamed meat" is the skin of the pork ribs cut into long 6 cm, 2 cm wide rectangular sign, each piece of the middle of a long gravel a cut, with sweet flour sauce, soy sauce, sugar, wine, green onion, ginger and marinated, rolled in a layer of rice flour, the cut in the middle of the rice flour, then wrapped in hot lotus leaf steamed meat, and then wrapped in a hot lotus leaf steamed meat. Then wrap it with hot lotus leaves and steam it in a drawer for 2 hours. The meat is crispy and glutinous, fragrant and not greasy, it is a beautiful dish for summer wine and rice.

9, dried vegetables stewed meat

Pork jujube red, dried vegetables oil black, fresh and oily, crispy and glutinous not greasy, savory slightly sweet, which is dried vegetables stewed meat flavor characteristics. Dry vegetables, commonly known as "moldy dry vegetables", with mustard axillary system dried into, is a local specialty of Shaoxing, Zhejiang, fragrant and tender, long storage is not easy to deteriorate, long-term urban and rural residents of Shaoxing have the custom of homemade dry vegetables. "Dry vegetables stewed meat" has also become a favorite traditional dishes. Premier Zhou Enlai many times during his lifetime not Zhejiang, also love to eat this rich Shaoxing rural flavor of the special dishes.

10, Song Sister-in-law fish soup

"Song Sister-in-law fish soup" is a famous dish in the Southern Song Dynasty, more than 800 years ago. According to (Song) Zhou Mi's "Old Story of Wulin" records: Chunxi six years (1171 AD) March 15, Song Emperor Zhao Gong boarded the imperial boat touring the West Tide, ordered the chamberlain to buy the lake turtle fish release, Xuan call in a woman selling fish soup called Song Wu Sister-in-law, claiming to be the people of Tokyo (Kaifeng), with the driver to this, in the West Lake to sell fish soup for 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 successive generations of chefs continued to develop and improve. Sister Song's Fish Soup ingredients are more delicate and elaborate, made of fish soup shiny color, tender and smooth, taste like crab meat, so there is a "race crab soup", is known as the Hangzhou traditional flavors of famous dishes.

11, row South

Zhejiang Jinhua ham is one of the nationally renowned North and South two legs, and row South is the selection of gold legs in the top - the waist of the peak of the Xiong valves, cut into "domino" shaped small pieces, neatly discharged and become a beautiful shape, flavor, salty and sweet, because of the "salty and sweet," the "domino" shaped small pieces. It is beautifully shaped, sweet and salty, and is called "Pai Nan" by Hangzhou people because "pai" and "pai" have the same sound. Leave 0.3 cm of fat ham meat, cut into 1.5 cm wide, 2.5 cm long, 1 cm thick "dominoes" block **** 24 pieces, according to the bottom 12 pieces, the middle 8 pieces, the upper 4 pieces of the shape of the pile on the plate, sugar plus boiling water to dissolve, add the wine to stir well, poured on the ham, covered with a double buckle bowl on the cage steaming for 2 minutes that is! Steam for 2 minutes and it will be done. When eating, remove the buckle bowl.

12, clear soup Yue chicken

is the traditional flavor of Shaoxing dishes, is said to be the Spring and Autumn period of the State of Yue handed down. It is cooked with Shaoxing's specialty Yue chicken. This chicken meat is white and tender with crispy bones. Stewed in its original juice, it has a fresh and refreshing flavor. Emperor Qianlong of the Qing Dynasty ate this dish when he traveled to Shaoxing and praised it. Since then, this dish has become the tribute of the court. Now, this famous dish has been improved by several Shaoxing chefs, with ham, mushrooms, bamboo shoots as auxiliary ingredients, more characteristics. The chicken is stewed with a whole tender hen, ham, bamboo shoots, mushrooms, Shaoxing wine and other ingredients. The chicken meat is white and tender, the bones are crispy, and the soup is clear and fresh.

13, snowy vegetables soup yellow fish

This is a rich Ningbo characteristics of the flavor of the dish. Snow vegetables (i.e., potherb mustard), is a common household necessities of Ningbo, the local saying "three days do not eat pickled vegetables soup, two legs sour woof woof (i.e., no strength)", 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 good look at folk feasts. The soup is creamy and mellow, the meat is firm and tender, the taste is salty and fresh, fresh and delicious.

14, casserole fish head tofu

"Hungry rice bowl is small, fish wine intestines wide; ask the guest what is good, tofu burn fish head". This is the past hanging in Hangzhou Wang Runxing restaurant in a couplet. This "tofu roasted fish head" and an anecdote related to Emperor Qianlong. One year in early spring, Qianlong came to Hangzhou on a trip to the south of the Yangtze River. Once he wore civilian clothes on a private tour of Mount Wu, at noon coincided with a downpour, hiding in the mountainside between the eaves of a family, he was cold and hungry, he pushed the door into the room for lunch, the owner of a very sympathetic to see the situation, the only piece of bean curd at home, half of which is used to burn spinach, half of which is stewed with half of a valve of the fish head burned in a casserole stew to Qianlong on the dining room floor. Hungry Qianlong, think vegetables and rice flavor is particularly good, after returning to the capital also can not forget this meal. His second visit to Hangzhou, coinciding with the Spring Festival, in order to repay Wang Xiaoyi meal gift, Qianlong gave silver to help Xiaoyi in Hefang Street at the foot of Wushan opened a restaurant, and handwritten inscription of the "Royal Rice" three words (which is the predecessor of the Wang Ruxing Hotel). Worker Xiao Er carefully run, specializing in the supply of fish head tofu and other dishes, customers come, business is very prosperous, the casserole fish head tofu has also become a traditional Hangzhou dishes have not failed.

15, fish head soup

Fish head tofu due to Qianlong's appreciation and esteem, doubled in value, became Hangzhou WangRunXing dishes such as the home of the famous dishes, come to taste a lot of people, because the tofu is easy to deteriorate because of the heat, the supply is limited, Hangzhou, the chef to retain the basic characteristics of fish head tofu on the basis of the selection of ham, vegetable heart as ingredients, carefully cooked! "Fish Head Soup". This dish soup is as thick as milk, the fish is oily and tender, fresh and delicious, unique flavor, and become and "fish head tofu" compared to the "sister dishes", both listed as Hangzhou's traditional flavors of the famous dishes.

16, burst cuttlefish roll

Cuttlefish, also known as "squid", "squid". Flesh fat, flavorful, is a commonly used seafood. Traditional Chinese medicine believes that cuttlefish is salty, flat, blood nourishing and nourishing the role of yin. "Exploding cuttlefish roll" is a knife work, fire are very delicate Wenzhou dishes. Cuttlefish carved on the fine knife, cooked by the fire speed, curled wheat-like, white color and beautiful shape, marinade tightly wrapped fish rolls, crispy and refreshing taste. This dish in the second national cooking competition won the bronze medal award.

17, ice sugar turtle

Turtle, also known as turtle, group of fish, water fish, Yuan fish, Yuan vegetable, God keeper and other names, containing protein, calcium, phosphorus, vitamin A and other nutrients, meat for the delicious delicacies on the table, there are "five flavors of the food," the name. According to the "daily use of materia medica" records, turtle has a "make up for labor injuries, Yang Qi, Yin deficiency," the effect is also recognized by the folk a nourishing food. "ice sugar turtle" is an authentic Ningbang famous dishes, has been passed down for more than 200 years of history, it is a unique cooking method, hot gravy hot oil wrapped tightly around the turtle, bright color and lustre, can keep the heat for a long time, sweet and sour and salty aroma, sheer and sticky and moist mouth, unique style, was listed as the first of the top ten famous dishes in Ningbo City, but also the Ningbo Famous Cuisine Museum! It is also the specialty of Ningbo's famous restaurant "Scholar's House".

18, fire heel fairy duck

fire heel fairy duck is the duck and ham heel into a large casserole, plus seasonings sealed, stewed over a slight fire until crispy and cooked, eaten more than the original pot on the table, uncovered soup is still boiling, aerosol turbulence, the fragrance of the nose, the red color and aroma of the fire heel, tender and oily fat duck, milky broth, the shape of the delicious, fresh and tempting appetite, is one of the traditional dishes of Hangzhou. It is one of Hangzhou's traditional famous dishes. "Immortal duck" origin has a reason: according to legend, a long time ago, people stewed duck with sand cans, in order to maintain the original flavor, in order to maintain the original flavor of the sand cans around the cover of the paste with thin paper, incense burning time, to be three columns of incense point, the fire is just right, the food appetizer, nourish Yin and fill the deficiency, the disease has a better effect on the weak after a good cure. Duck and fire heel with stew, its nutritional value and therapeutic effect is even better, "immortal duck" reputation has also gone.

19, honey fire party

Honey fire party is a high-grade banquets with honey method of cooking desserts, it is a specialty of Zhejiang Jinhua ham as the main ingredient, selecting the whole leg of the texture of the best "in the waist of the peak," the male valves of the ham a party, repeatedly soaked in rock sugar juice steaming to the meat sticky, thick soup, and to the through the heart of the white lotus, plums, Cherry and other ingredients, the view of the colorful, sweet and salty food, unique flavor.

Jinhua ham is rich in protein and a variety of minerals, according to "Gleanings from the Compendium of Materia Medica" and other records, has a beneficial effect on the kidneys, nourish the stomach, the production of fluids, aphrodisiacs, solid bone marrow, healthy feet and other effects. Jiangsu and Zhejiang on the sick and weak, the elderly life extension, women do birth, are accustomed to eat some ham, so the honey fire party is both precious food, but also high-grade nutritional tonic.

20, pulling honey orange

"Pulling" is a common method of making beets, it will be heated sugar boiled sugar juice, just to the fire when the raw materials into the sugar juice sticky package of raw materials, clamped that is pulled into a transparent long sugar wire, quite interesting food.

"Plucked tangerine" with Zhejiang's specialty of Huangyan tangerine as raw materials, tangerine rich in vitamin C, sweet and sour aroma, made of plucked tangerine yellow color, crispy and crisp, sweet with sour taste, is a high nutritional value, taste good sweet dishes.

21, Wushan shortening cake

Legend has it that more than a thousand years ago, the Five Dynasties and Ten Kingdoms did not, Zhao Kuangyin in Anhui Shouzhu and Li Sheng of the Southern Tang Dynasty was besieged during the war, faced with the plight of the grain, the local people with chestnut flour made of shortening cake to support the Zhao army, and ultimately make Zhao won. In 960 AD, Zhao Kuanglan established the Northern Song Dynasty in Bianliang (present-day Kaifeng, Henan Province), and became the emperor, who often ordered the imperial kitchen to make this cake, and called this cake "the great salvation". Southern Song Dynasty when the capital moved to Lin'an (i.e. Hangzhou), "big rescue" from the imperial kitchen to the folk, people with flour and oil shortening imitation of this cake, especially Wushan scenic spots to supply shortening cake is more distinctive, the color is white like jade, the crisp layer is clear, when eaten crispy, sweet, oily and not greasy, and is known as "the first point of the Wushan It is known as "the first point of Wushan". "Wushan shortbread" has become a traditional Hangzhou famous points and has been passed down to the present day.

22, Ningbo soup dumplings

Ningbo soup dumplings are a kind of traditional dim sum passed down in the Southern Song Dynasty, and after a long period of development and the formation of unique characteristics. It will be glutinous rice with water ground into a powdered pulp, and then hold a cloth bag hanging drained, to be drained to not dry and not sticky when taken. This kind of water powder color white glowing, glutinous and not sticky, made of glutinous rice ball skin thin and glutinous, filling more oil, sweet and not greasy, self-characterized, so there is a "Jiangnan hanging pulp soup dumplings" reputation. Ningbo soup dumplings are also famous with Ningbo's "tank duck dog" soup dumplings store has an anecdote: in the 40s, in Ningbo City God Temple has a called Jiang A dog vendors to sell date soup and wine round for a living, and then he learned to do lard soup dumplings craft, the business has seen a boom, and soon he moved to open the street store, in order to attract customers in the store signboards! In order to attract customers, in the shop signboard, to his name of the harmonic painting a tank, a duck and a dog (i.e., Jiang A dog), this original trick, really arouse the curiosity of customers, coupled with his excellent production skills, tank duck dog Ningbo soup dumplings of fame is also getting bigger and bigger.

23, Jiaxing dumplings

The dumplings are Jiaxing's main products, especially the Wufangzhai fresh meat dumplings for the longest, which began in 1921, so far there have been more than 70 years of history. Jiaxing rice dumplings due to the material is exquisite, fine production, pure taste, four seasons supply, so long enjoyed a good reputation, "rice dumplings king" of the name, well known in Jiangsu, Zhejiang, Guangdong, Shanghai 3 provinces and 1 city, and has been sold overseas. Wufangzhai as the representative of Jiaxing zongzi, in addition to pork, fine sand and other traditional varieties, has developed dozens of new varieties of egg yolk, ham, chestnuts and so on. Jiaxing zongzi finished form beautiful chic, Ruo fragrant and moist, meat crispy tender, fat and glutinous delicious not greasy, if you use the chopsticks to clip divided into 4 blocks, blocks see meat, with the unique flavor of jiangnan.

Chicken legs taro carrots

Production process

1. chicken legs cleaned and cut into pieces, taro peeled and cleaned, cut into pieces of rolling knife;

2. hot pot of oil, pour into the chicken legs and taro pieces stir-fried a few times, fish up;

3. pot to stay a little bit, and then will be the chicken legs and taro pieces poured into the soup, add salt, monosodium glutamate, broth, stewed on medium heat for 25 minutes, before the pot and sprinkled with sesame oil, and then the chicken legs and taro blocks pour in, add salt, MSG, soup, stewed 25 minutes, starting Before dripping sesame oil and sprinkle with chopped green onion can be.