1 Dongpo meat
Dongpo meat, also known as rolled noodles and Dongpo braised pork, is a traditional specialty dish in Meishan and Jiangnan areas. Dongpo meat is found in Zhejiang cuisine, Sichuan cuisine, Hubei cuisine and other cuisines, and the practices vary from place to place, such as cooking before burning, steaming after cooking, and directly stewing juice.
The main components and shapes of Dongpo meat are similar. The main ingredient is half fat and half lean pork. The finished dish is neatly packed mahjong tiles with bright red agate color. Pick up a piece and taste it. Soft but not rotten, fat but not greasy.
2. Shrimp in Longjing
Longjing shrimp is named after the selection of Longjing tea and shrimp around Tomb-Sweeping Day. This is a famous dish in Hangzhou with strong local flavor. The cooked shrimps are white and tender, with green tea, elegant color and delicious taste.
3. West Lake vinegar fish
West Lake vinegar fish, also known as Uncle and Sister-in-law Chuan Zhen and Song Saoyu, is a famous dish with traditional flavor in Hangzhou Hotel, Zhejiang Province.
West Lake vinegar fish is generally cooked with grass carp as raw material. After cooking, pour a layer of smooth and shiny sweet and sour, and the pectoral fins stand up. The fish is tender and beautiful, with crab flavor, sweet and sour.
On September, 2065 438+08 10, Chinese Cuisine was officially released, and "West Lake Vinegar Fish" was rated as one of the top ten classic dishes in Zhejiang.
4. Song Sao Yu Tang
Song Sao Zi Tang was founded in Xichun period of Southern Song Dynasty, which is a famous dish with traditional flavor in Hangzhou, Zhejiang Province. Song Saoyu soup is usually steamed mandarin fish or perch, peeled and added with shredded ham, mushrooms, bamboo shoots and chicken soup.
After cooking, the color is bright, tender and smooth, and it tastes like crab meat.
Extended data:
origin
Dongpo Meat: It is said that it was created by Su Dongpo when he was relegated to Hangzhou. Pick up scissors, cut off straws, and savor. The meat color is clear and refreshing, and the entrance is crisp and glutinous. There is also an obvious smell of straw in the meat fragrance, which is refreshing and really memorable.
Shrimp in Longjing: According to legend, it happened to be Tomb-Sweeping Day when Emperor Qianlong went to the south of the Yangtze River. He visited the West Lake Longjing, and the chef put tea in the fried "Jade White Shrimp" and made this famous dish. The ancients said: "Longjing tea is authentic, sweet as blue, quiet but not bitter, and tasteless. Then there is a harmony between teeth and cheeks. " This dish is elegant, delicate, delicious and full of praise.
West Lake Vinegar Fish: According to legend, this dish originated from the debate between Su Shi and Fo Yin. Grass carp is usually used as raw material and cooked. After cooking, pour a layer of smooth and shiny sweet and sour, and the pectoral fins stand up. The fish is tender and beautiful, with crab flavor, sweet and sour. It is said that the most authentic way to cook this dish is to cook it without a drop of oil. It's really fast to enjoy the jealous fish on the edge of the West Lake. It's cool and breezy, and the vinegar fish smells fragrant.
Song Sao Fish Soup: According to "Old Wulin Stories" written in (Song Dynasty), in the sixth year of Xichun (A.D. 1 17 1), in March 15, Song Gaozong, he boarded an imperial boat to visit the West Lake and ordered the turtles in the lake to be released. There is a woman named Song Wusao who sells fish soup in the announcement. Emperor Gaozong ate her fish soup and appreciated it very much. He gave it to gold, silver and silk.
Since then, the reputation of this dish has risen. Fish soup is made by steaming mandarin fish, peeling, adding shredded ham, mushrooms, bamboo shoots and chicken soup. Fish soup is bright and pleasing to the eye, tender and smooth, and tastes like crab soup, so it is also called "crab soup".
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