That's great. Because Zhejiang is rich in products, dishes are usually prepared with fresh bamboo shoots, ham, mushrooms, mushrooms and green leafy vegetables. The delicious food produced by the reasonable collocation of raw materials is beyond the reach of condiments. Zhejiang cuisine is divided into hangzhou dishes cuisine, Ningbo cuisine, Shaoxing cuisine and Ou cuisine.

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 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 Dongou in ancient times, after the founding of the People's Republic of China, Wenzhou cuisine was renamed as "Ou cuisine" after the research of catering experts.