Brief introduction of Zhejiang cuisine:
Zhejiang cuisine originated in Zhejiang Province and is one of the eight major cuisines in China. It consists of hangzhou dishes cuisine, Yong Bang cuisine, Oujiang cuisine and Wuzhou cuisine. The dishes are exquisite, delicious, crisp and refreshing. Zhejiang is rich in fish and shrimp, with lakes and mountains, elegant and pleasant scenery, so its dishes are picturesque, and many famous dishes come from the people. Cooking is good at frying, frying, stewing, sliding, steaming and burning. Famous dishes include West Lake vinegar fish, Songsaozi soup, Dongpo pork, Longjing shrimp, Fenghua taro, honey sauce fire recipe, orchid spring bamboo shoots, Ningshi eel shreds, three-silk fish, shrimp gluten, double-flavored midges and so on.
Origin history:
Zhejiang cuisine has a long history. "Yellow Emperor's Internal Classic Su Wen Yi Dao Fa Fang Lun" said: "The city of the East, the beginning of heaven and earth, the fishing of salt, the seaside near the water. People are addicted to salt, so they are safe. " There are records in The Land of Chu and Yue ... "Rice, rice, soup and fish" in Historical Records and Biography of Huo Zhi. It can be seen that Zhejiang cuisine has a history of thousands of years. In addition, archaeologists from China excavated an early Neolithic cultural site in Hemudu, Yuyao, Zhejiang in 1973. Among the unearthed cultural relics, there are a large number of indica rice, chaff, water chestnut seeds, gourds and dates, as well as more than 40 kinds of animals such as pigs, deer, tigers, elk (four elephants), rhinoceros, geese, crows, eagles, fish, turtles and crocodiles. At the same time, ancient pottery stoves and a number of daily-use pottery such as pots, cans, pots, plates and bowls were unearthed. According to the research of scientists, these cultural relics are about 7000 years ago, and they are one of the earliest Neolithic strata found in the lower reaches of the Yangtze River and the southeast coast.