"The people on the river, but love the beauty of the bass" "Yangtze River around the Guo know the beauty of the fish, good bamboo even the mountains feel bamboo shoots incense" ...... are saying that Jiangnan is good, fish, rice and water town, rich in produce! ...... People here are good at taking materials from the rivers, lakes and seas, with fine knife work and a variety of cooking methods, resulting in elegant and delicate Zhejiang cuisine.

Zhejiang cuisine is composed of four local schools represented by Hangzhou, Ningbo, Shaoxing and Wenzhou. Cooking techniques are varied, including stir-fry, deep-fry, braising, simmering, steaming, burning six categories of Zhejiang Cuisine masters are good at. Pay attention to the freshness of the ingredients, texture, knife work, as little as possible with seasoning, pay attention to the original flavor of the dishes. Summarized in 4 words: "fine (fine), special (specialty), fresh (fresh), tender (tender)."

Below, we recommend a few unique characteristics of Zhejiang cuisine for all masters!

Steamed snail lion with salted herring

Jiangsu and Zhejiang dishes are salty, fragrant and tender. Innovative salted herring and snail put together steamed. The fish is smooth and tender, the snails are fresh and crisp, and the cooking method is easy and fast.

Ingredients

Main Ingredients

Salted herring 400g

Conch 250g

Sides

Seasoning

Rapeseed oil 20g

KNORR Chicken Seasoning 7g

Mixture of 15g of wine

Cooking Procedures

1 soak the herring overnight to remove the saltiness. night to remove the salinity, hit the knife, put on top of the conch lion on a plate, put into the wine, onion, ginger, chicken essence, canola oil into the steamer for ten minutes, and finally sprinkled into the green onions on the dish can be.

Ou style steamed duck

Ou style steamed duck recipes for the majority of chefs to provide Zhejiang cuisine white duck innovative practices. Ou style steamed duck, the traditional Ou style steamed duck with flower carving juice to complement the fresh flavor of the white duck, so that the duck meat is tender and taste layer by layer. More on how to make white duck in the Catering Herald Circle

Ingredients

Ingredients

Main Ingredients

White Duck (Cherry Duck) 1000g

Side Ingredients

Fresh Bamboo Shoots 100g

Mushroom 100g

Ham 100g

Seasoning

Ou Style Steamed Duck with Hua Diao Steam Juice

Old Mother Hen

Traditional Steamed Duck with Hua Diao Steam Sauce

Old Mother Hen

1 old hen 2000g

Jinhua ham 160g

Chicken fat 350g

Pork rind 450g

Knorr Concentrated Chicken Bouillon 120g

Knorr Chicken Powder 35g

Knorr Concentrated Dried Scallop Juice 10g

Knorr Concentrated Ham Juice 320g

Knorr Real Flavor Broth 10g

Five years old Hua Diao wine 350g

Sugar 80g

Dried Gardenia (yellow) 1pc

Steps

1 will be the old hen, pork skin and ham washed and clean, add gardenia dried, 10kg water, on the steamer steam into broth, drain off the dregs of the meat, add the spices together to make Ou Hua Diao broth, and then add the spices together to make Ou Hua Diao soup. Standby can be.

Cooking steps

1 boiled white duck (or cherry duck) washed and marinated with Knorr Concentrated Chicken Bouillon, yellow wine marinade, steamed for 15 minutes, after cooling naturally, cut pieces of the plate, yards into the dish, laying slices of fresh bamboo shoots, ham, mushrooms slices;

2 duck steamed for 5 minutes, removing the original broth, pouring into the Ou style flower carving soup sauce can be.

Red Paste Chilli Crab

Traditional Ningbo Chilli Crab is improved by choosing pike crabs with red paste and matching sauce, which is balanced with salty, fresh, sweet and sour, and enriches the taste. The marinated crab should not be left in the salt brine for too long or it will become too salty.

Ingredients

Main Ingredients

350g of red-paste crab

Side Ingredients

Seasoning

Dipping Dish

150g of rice vinegar

50g of sugar

20g of KNORR's soy sauce

15g of minced ginger

Salt brine dipping sauce <

2000g of purified water

400g of salt

50g of ginger

50g of scallion

10g of peppercorns

50g of white wine

Steps to make

1 Salt brine according to the proportion of the mixture, stirring until the salt melts and then add the onion, ginger, peppercorns and white wine.

Cooking Steps

1Place the crab neatly inside the salt brine, make sure the salt brine submerges the crab, and it is best to press it with something heavy. After 10 hours of marinating, you can take them out and plate them, and then spray them with some high white wine to serve.

2 dipping saucer ingredients mix melted pour into the knife good paste crab can be served.

Cooking points

1 marinated crab can not be in the salt brine inside dip too long otherwise it will be too salty, to take out into the bag into the freezer refrigerator.

Bailing knocked shrimp

chicken broth as the base, add shrimp for cooking, half soup dishes, fresh and slightly spicy.

Ingredients

Main Ingredients

Anchovy Shrimp 200g

White Spirit Mushroom 200g

Side Ingredients

Yam Puree 360g

Parsley Leaf 5g

Fresh Sesame Sprouts

Seasoning

Knorr Fresh Sesame Spicy Fresh Dew 22g

> Knorr Chef Bouillon 51g

Knorr Eagle Cornstarch 100g

Knorr Shannon Chicken Powder 4g

Mineral Water 1200g

Pepper 3g

Cooking Steps

1 Anchovy Shrimp open the back and pick shrimp threads, use cornstarch to crack the shrimp and then fly the shrimp in water, fly the white mushrooms in water to change the slices into large pieces, pull the oil;

2 Yam puree steamed through, pounded and melted. Steam through the yam puree, pounded melted, all the seasonings boiled and blended into a spicy broth standby;

3 knocked shrimp and white mushrooms on the bottom, with spicy broth topped;

4 finally put coriander leaves and fresh hemp young single branch garnish can be.

Pork with Preserved Vegetables

The flavors of the preserved vegetables and the pork blend with each other, the preserved vegetables are fragrant, the meat is rotten and flavorful, and the meat is fat but not greasy.

Ingredients

Main Ingredients

Pancake 1300g

Side Ingredients

Dried Plum Cabbage 300g

Onion 50g

Ginger 50g

Seasoning

KNORR Wagamama BBQ Sauce 250g

KNORR Concentrated Chicken Sauce 10g

p> Knorr Mellow One Piece Soup 10g

Water 1200g

Blended Oil 200g

Wine 100g

Sugar 70g

Light Soy Sauce 20g

Cooking Steps

1 Dried beetroot rises and washes and cuts into small segments, the five-flower meat steamed for 30 minutes to set into the frying pan after the oil to change the cuts (100g each);

This is the first time that I've ever seen the meat in the kitchen.

2 pot into the oil sautéed dried plums, onions and ginger, add a variety of seasonings to boil;

3 will be fried in the dried plums laid on the oil to go steaming for 1 hour;

4 dried plums and meat on a plate, drained out of the soup thickening to drizzle can be.

Snow Cabbage and Yellow Fish Soup Dumplings

The Lanterns are given a sour and spicy flavor using an innovative approach. After frying to make it more crunchy, breaking through the original sweet and greasy image of the Lantern, bringing diners a different feeling.

Ingredients

Main Ingredients

8 Shepherd's purse dumplings

150 grams of yellow croaker

Side Ingredients

50 grams of pickled vegetables

50 grams of sliced asparagus

Sprinkles

5 grams of scallions

5 grams of ginger

Seasoning

p> Knorr Chef Stock 20g

Knorr Chicken Powder 3g

Pepper 1g

Lard 5g

Marinade

Egg Whites 1 egg white

Knorr Chicken Powder 3g

Knorr Eagle Cornstarch 5g

Cooking Steps

1 De-bone the yellowtail, cut the fillets and marinade for ten minutes with the marinade. Marinate ten minutes standby;

2 fish bones, fish head with lard sautéed add broth simmering broth standby;

3 green pickled cabbage section, asparagus slices add small ingredients sautéed, add fish broth seasoning boil under the yellow fish fillet boil for 2 minutes, add boiled soup can be out of the pot.

Zhejiang cuisine is unique, in the breeze and the soft sound of the water waves, in the tea green fragrance and color elegant feast, a mouthful of taste, in the tender Huanrun, so that diners enjoy the delicacies of this Jiangnan water town.