Zhejiang cuisine, a local flavor cuisine in Zhejiang, is known as "three thousand kinds of delicacies". Therefore, the oldest dish in Zhejiang cuisine is Shaoxing's famous dish "Clear soup and Yue chicken". Secondly, Hangzhou's "Song Saoyu Soup" comes from "Song Wusao Fish Soup", which has a history of 880 years. From Liangzhu, a suburb of Hangzhou, to Hemudu, an ancient site of human activities in Yuyao, pigs, cows, sheep and ducks prove that the cooking materials of Zhejiang cuisine were quite rich four or five thousand years ago.

The main famous dishes in Zhejiang cuisine are: West Lake vinegar fish, Dongpo meat, crab soup, hometown south meat, dry stir-fried bell meat, steamed meat with lotus leaf powder, West Lake water shield soup, Longjing shrimp, Hangzhou braised chicken, Tiger running flat fire, braised meat with dried vegetables and clams.

Six cooking skills of Zhejiang cuisine;

1, cooking, good at cooking, requires quick cooking, and the finished product is smooth, thin and oily, refreshing and delicious.

2, frying, the dishes are loose outside and tender inside, and strive to be tender, smooth, mellow and fresh, and the heat is just right. It is good at package frying and roll frying.

3, stew, stew made by this technology, the soup is rated as fresh and tender, and the soup is thick and mellow.

4. Pay attention to the temperature and ingredients of the dishes made by sliding and sliding techniques. The main ingredients need fresh and tender products, highlighting the freshness and purity of raw materials.

5, steaming, pay attention to ingredients and cooking temperature, the main ingredients are fresh and tender.

6, burning, burning techniques to cook dishes, but also good at fireworks, requiring braised raw materials to taste crisp and fragrant.