Zhejiang cuisine is rich in Jiangnan characteristics and has a long history. It is a famous local dish in China. Zhejiang cuisine originated from Hemudu culture in Neolithic age. The basic style of Zhejiang cuisine was formed through the pioneering and accumulation of ancestors of Yue State, the maturity and stereotypes in Han and Tang Dynasties, the prosperity in Song and Yuan Dynasties and the development in Ming and Qing Dynasties.
The formation of Zhejiang cuisine has its historical reasons and is also influenced by resources and specialties. Zhejiang is close to the East China Sea, with mild climate and convenient land and water transportation. The northern half of its territory is located in the fertile Yangtze River Delta plain in the southeast of China, with fertile land and dense rivers, rich in rice, wheat, millet, beans, fruits and vegetables, and rich in aquatic resources, which are suitable for all seasons.
The rolling hills in the southwest, rich delicacies, flocks of farm chickens and ducks, and fat cattle and sheep all provide solid and rich raw materials for cooking. Specialty products include: Fuchunjiang shad, Zhoushan yellow croaker, Jinhua ham, Hangzhou You Xiang bean curd skin, West Lake water shield, Shaoxing duck, Yue chicken and wine, West Lake Longjing tea, Zhoushan Portunus, Anji bamboo chicken, Huangyan tangerine and so on. Rich cooking resources, numerous famous products and superb cooking skills make Zhejiang cuisine stand out and become a unique system.
Zhejiang cuisine special
The dishes of Zhejiang cuisine are exquisite in form, exquisite and delicate, and exquisite and elegant. This style began in the Southern Song Dynasty, and Meng Liang Lu said: It is a custom in Hang Cheng that people selling vegetables in department stores decorate car covers and dishes, which are clean and exquisite to show people's eyes and ears. According to the records of the Southern Song Dynasty, Zhao and Song were located in Lin 'an (now Hangzhou). There is an Italian honey frying bureau in the court, and all kinds of carved flowers are fried into royal use at will.
The chefs in the honey-frying bureau either carved the story of the fairy of the Magpie Bridge with papaya, or carved the statue of Shi Tian Shuanghu with calamus or ordinary grass, surrounded by colorful calamus hanging around the fence. It is also carved on the shop where hundreds of insects live, but it is surrounded by moss, durian, mugwort leaves and flowers. This shows that the Southern Song Dynasty chefs' food carving skills are superb.
Throughout today's famous chefs in Zhejiang, their comprehensive knife skills, ingenious side dishes, exquisite cooking, exquisite plate loading, exquisite and changeable knife skills and elegant color matching have won the appreciation of domestic and foreign gourmets, all of which reflect the organic combination of Zhejiang chefs' cooking skills and aesthetics, creating a series of delicious dishes.