Zhejiang cuisine is one of the eight major cuisines in China and a representative cuisine of China’s traditional food culture. Zhejiang cuisine is rich in Jiangnan characteristics, has a long history and has a long history. It is a famous local cuisine in China. Zhejiang cuisine originated from the Hemudu culture in the Neolithic Age. Through the pioneering and accumulation of the ancestors of the Yue Kingdom, the maturity and shaping in the Han and Tang Dynasties, the prosperity in the Song and Yuan Dynasties and the development in the Ming and Qing Dynasties, the basic style of Zhejiang cuisine has been formed.
Many dishes in Zhejiang cuisine are rich in beautiful legends, and rich cultural color is a major feature of Zhejiang cuisine.
The "West Lake Fish in Vinegar" is a traditional dish in Hangzhou. According to legend, during the Song Dynasty, there was a young man named Song near the West Lake who made a living by fishing. One time when he was ill, his sister-in-law went to the lake to fish in person and cooked a dish with vinegar and sugar for him to eat. After eating, the illness was cured. Later, the name of this dish became "West Lake Vinegar Fish" and it is available in various restaurants in Hangzhou. In the past, there was a poem on the outer wall of Gushan Tower, "Thanks to you for having such a harmonious hand, I know that Mrs. Song didn't have it back then". More and more people come here to taste it. When Emperor Kangxi of the Qing Dynasty visited the South, he also specified that he wanted to taste West Lake Vinegar Fish, which shows that this dish became famous throughout the country in the early Qing Dynasty.
"Xinfeng Eel" is a famous flavor dish in Ningbo, Zhejiang. Fish is the favorite food of fishermen along the southeast coast. The one made with yellow croaker is called "Yellow Croaker", and the one made with eel is called "Eel". ". According to legend, at the end of the Spring and Autumn Period, King Wu Fu Chai went to war with the Yue Kingdom and led his troops to capture Yinyi, the Yue region, which is now the Ningbo area. The imperial chef used local eels in the Wuding food, in addition to beef, mutton, elk meat, and pork. Replace fresh fish in cooking. After King Wu ate it, he felt that the fish was rich and delicious, which was different from the carp and crucian carp eaten in the palace in the past. When I returned to the palace, although I had fish dishes for dinner, I always felt that the taste was not as good as the ones in Yinyi. Later, he sent people to the beach of Yinxian County to capture an old fisherman and make fish dishes specially for him. Add condiments to the eel and steam it. Fu Chai was full of praise after eating it, and the value of the eel has been doubled since then. Eels were also popular among the people in the Qing Dynasty. At that time, the "Taiwan eels" produced in Songmen area of ??Wenling County, Taizhou, Zhejiang Province were famous throughout the country. Yuan Mei once mentioned in "Suiyuan Food List" that "Taiwanese fishes vary in appearance and appearance. The ones from Taizhou Songmen are better, with soft and fresh meat. When they are raw, they can be eaten as side dishes without cooking." Use fresh meat to simmer, and add the eel when the meat is rotten, otherwise the eel will not be digested. If it is frozen, it will be frozen. "The "Xinfeng eel" made by the local people in Ningbo during winter and Spring Festival is slightly different. Dried and ready to eat. "Stewed Pork with Dried Vegetables" is a famous dish in Shaoxing. It is cooked with Shaoxing's unique dried vegetables and pork belly, and is best simmered until crispy. At the same time, the meat oil penetrates into the dried vegetables, and the aroma of the dried vegetables penetrates into the human meat, complementing each other, making it crispy, waxy, soft, and delicious.
Zhejiang cuisine system, Zhejiang cuisine with a long history has rich varieties, small and exquisite dishes, delicious, smooth, tender, crispy and refreshing. It is characterized by fresh, fragrant, crisp, tender, refreshing and fresh. It is popular in China. It plays an important role in many local flavors. Zhejiang cuisine mainly consists of four schools: Hangzhou, Ningbo, Shaoxing and Wenzhou, each with strong local characteristics.
What makes Zhejiang cuisine unique is that it varies with time and place. For example, Hangzhou is a famous scenic spot in the country. After the Song Dynasty moved south, more and more emperors, generals, ministers, talented people and beauties visited Hangzhou's scenery, and the catering industry came into being. The dishes are exquisitely made and varied, and they like to name the dishes after scenic spots. The cooking methods are mainly stir-frying, stir-frying, braising and deep-frying, making them fresh and crispy. Ningbo is located on the coast. It is characterized by the combination of salty and fresh food, with a taste of "salty, fresh and smelly". It is famous for its steamed, braised and stewed seafood, which emphasizes freshness, tenderness and smoothness. It pays attention to large soups and water to maintain the original taste. Shaoxing cuisine is good at cooking river fresh food and poultry. It is crispy and glutinous in the mouth and full of country flavor. The main famous dishes are "West Lake Fish in Vinegar", "Dongpo Pork", "Sai Crab Soup", "Hometown Southern Pork", "Dry Fried Ring Bell", "Steamed Pork with Lotus Leaf Vermicelli", "West Lake Water Shield Soup", "Longjing Shrimp" ", "Hangzhou Braised Chicken", "Hupao Vegetarian Braised Pork", "Dried Vegetable Braised Pork", "Clam Yellow Croaker Soup" and hundreds more.
Zhejiang cuisine is based on the above four major schools. On the whole, it has a relatively obvious distinctive style and has the same four characteristics: careful selection of ingredients, unique cooking, and emphasis on the original taste. Finely crafted.