Zhejiang cuisine has a long history, and its flavor includes the characteristics of Hangzhou, Ningbo and Shaoxing.

Hangzhou dishes pays attention to the freshness, liveliness and tenderness of raw materials, mainly fish, shrimp and seasonal vegetables, and pays attention to knife work, with fresh and tender taste and outstanding original flavor.

Ningbo cuisine is salty and good at cooking seafood. Pay attention to freshness, softness and smoothness, emphasize original taste and taste.

Shaoxing cuisine is good at cooking seafood and poultry. The dishes emphasize the fragrant, crisp and glutinous taste in the mouth, and the soup is rich in flavor and rich in pastoral flavor.

Zhejiang cuisine has the characteristics of bright color, delicious taste, tender, crisp, soft and refreshing, small and exquisite dishes, beautiful shape and so on. Good at stewing, frying, roasting and steaming, emphasizing the original flavor. There are many kinds of jiaozi, cakes, soups and cakes in Zhejiang dim sum, which are delicious.

The famous dishes of Zhejiang cuisine are: Longjing shrimp, West Lake medicinal vegetable soup, fried eel back with shrimp, West Lake vinegar fish, fried bell, roasted crab, fresh wind crab crab, pickled yellow croaker soup, rock sugar turtle, mushun running egg, honey lotus root, Jiaxing palm, Ningbo dumpling, Huzhou Zhang Qian steamed stuffed bun and so on.

Steamed grass carp in vinegar sauce

Materials: live grass carp1.700g, Jiang Mo1.5g, sugar 60g, vinegar 50g, Shaoxing wine 25g, wet starch 50g and soy sauce 75g.

Production method:

1. Let the grass carp starve on both sides, and urge them to discharge forage and earthy smell before the fish can bear fruit. Slaughter and remove scales, gills and internal organs, and wash them.

2. Divide the fish into male and female parts (the male is connected with the back and the female is connected with the back), and cut off the fish teeth. Make a knife every 4.5 cm from the lower jaw (the depth of the knife is about 5 cm), and the knife edge is inclined to the head (five knives in total). When making the third knife,

3. Put the wok on a big fire, scoop in 1000g of clean water, put the male pieces into the wok in turn after boiling, then discharge the mother pieces side by side, align the fish heads, put the fish skin up, and cover the lid. When the water in the pot boils again, remove the lid, foam, turn the wok, continue to cook with high fire for about 3 minutes, and gently tie the lower part of the fish's jaw with chopsticks. It's cooked if you can plug it in. Leave 250g of soup in the pot (skim the remaining soup), add soy sauce, Shaoxing wine and Jiang Mo for seasoning, and then take out the fish and put it in the pot.

4. Add sugar, wet starch and vinegar to the soup in the wok and stir it into thick juice with a spoon. When it boils and bubbles, immediately take out the pot and slowly pour it on the fish. Serve.

Longjingcha fried shrimp

Rinse the shrimps imported from Thailand repeatedly with clear water, put them in a bowl, add salt and egg white, gently stir them with chopsticks until they are thick, add wet starch, add monosodium glutamate, stir and let stand. Longjing tea is brewed with boiling water, and after 1 minute, part of the tea soup is poured out, and the tea leaves and the remaining tea soup are reserved. Heat the wok over medium heat and pour in lard. When the lard is 40% hot, pour the shrimp into the oil pan and spread it out quickly with chopsticks. When the shrimps are jade white, take them out of the pot and drain the lard. Then pour the shrimps into the oil pan, add the remaining tea leaves and tea soup, spray Shao wine, stir-fry for a few times, and put them on the plate.

Features: this dish is white and tender with shrimp, and the green tea is fragrant and very refreshing.