Features: The dishes are exquisite, elegant, delicious, tender and refreshing.

1, Ningbo cuisine

Representatives of Ningbo cuisine: rock sugar soft-shelled turtle, pot-cooked river eel, rotten leather bag yellow croaker, small roasted laver, fried golden rooster, red mud crab, white cabbage soup yellow croaker and so on.

Ningbo cuisine, also called Yong Bang cuisine, is an important part of China's food culture. Good at cooking seafood, fresh and salty, with steaming, roasting, stewing and other techniques as the mainstay, paying attention to freshness, tenderness, smoothness, original flavor and strong color. Ningbo cuisine is famous for its salty, fresh and smelly taste. Ningbo cuisine cannot be an independent cuisine, but it is also a distinctive variety in Zhejiang cuisine.

2. Shaoxing cuisine

Representative of Shaoxing cuisine: braised pork, rotten shrimp, clear soup, dried black herring, drunk crab and drunk river shrimp.

Shaoxing cuisine is a famous flavor dish rich in water culture in Jiangnan area. It is an important part of China's food culture. Shaoxing cuisine takes freshwater fish, shrimp, fresh river fish, poultry meat and beans as the main cooking ingredients, and pays attention to crispness, tenderness and glutinous. The original soup is original, light and spicy, and the juice is rich. In addition, fresh ingredients are often paired with pickles, steamed and stewed together, and served with Shaoxing yellow wine, which is mellow and sweet, with endless aftertaste. Among them, steamed Vietnamese chicken and dried plum meat are famous dishes.

3. Oucai

Representatives of European cuisine: three slices of fish, three slices of shrimp, fried cuttlefish flowers, fried yellow croaker, three layers of fish fillets and soft boiled crucian carp.

Ou cuisine is one of the four schools of Zhejiang cuisine, one of the eight major cuisines in China, and is synonymous with Wenzhou cuisine. Because Wenzhou was called Dong 'ou in ancient times, after the founding of the People's Republic of China, Wenzhou cuisine was renamed "Ou Cuisine" after joint research by catering experts.

Extended data:

Jiangsu and Zhejiang cuisine has the following characteristics:

First, the materials are widely used and the compatibility is rigorous. The main ingredients pay attention to seasons and varieties, and the selection of ingredients and seasonings aims at highlighting the main ingredients, enhancing fragrance and removing fishy smell;

Second, the knife is fine and unique in shape;

Third, it is the seasoning of fire, which is the most important and moderate;

Fourth, it is fresh and tender, with both taste and taste;

Five, there are three Zhejiang dishes, each with its own charm.

Jiangsu and Zhejiang cuisines are mainly composed of four local cuisines: Hangzhou, Ningbo, Shaoxing and Suzhou, which go hand in hand and keep pace with each other. Hangzhou is called "paradise". Hangzhou dishes is exquisite, delicate and beautiful. She is good at cooking techniques such as frying, frying, stewing and frying. She is fresh, tender, fine and mellow.

Local chefs in Ningbo are especially good at cooking seafood, and their skills are famous for stewing, roasting and steaming. The taste is fresh and salty, the dishes are tender and smooth, and the original flavor is emphasized. Cooking with dried fish products is more distinctive. Shaoxing dishes are crisp and waxy, and the soup is mellow, which is rich in the simple style of the ancient water town.

Baidu encyclopedia-Zhejiang cuisine