People in Zhejiang usually eat fresh food, because there are mountains and lakes in Zhejiang, such as delicacies and fresh lakes. People in Zhejiang generally eat light seafood, because there are many seafood along the coast, which are all steamed to restore the original flavor of seafood. However, there are still some differences in the dishes that different regions like to eat, and the local specialties are also different, as follows:

1, Xihu vinegar fish

Traditional Chinese dishes in Hangzhou, Zhejiang. It is said that in the Song Dynasty, uncles and sisters-in-law were repeatedly prevented from revenging their husbands, and realized the ups and downs of life and created this dish.

2. Quzhou has three heads and one palm (rabbit head, duck head, fish head and duck palm).

Quzhou local flavor food. It originated in 1950s, when an aunt made "spicy rabbit head" to subsidize the family.

3. Jinhua ham

Zhejiang Jinhua is one of the traditional famous products of Han nationality. It is famous for its beautiful appearance, bright meat, unique fragrance and pleasing flavor, that is, the "four musts" of color, fragrance, taste and shape.

4. Shaoxing prunes

Cixi and Shaoxing are famous specialties with a long history of production. Cixi people and Shaoxing people usually pickle their own vegetables, which are often used as gifts for relatives and friends.

5, Ningbo cabbage soup yellow

Famous dishes of Han nationality in Ningbo, Zhejiang Province. It has the effects of tonifying deficiency, nourishing body and conditioning, anemia and insomnia. Yellow croaker is fat and firm, with mellow soup and fresh and salty taste.

Extended data

Zhejiang cuisine special

Based on the above four schools, Zhejiang cuisine as a whole has obvious characteristic styles and four common characteristics: exquisite selection of materials, unique cooking, attention to original flavor and meticulous production.

Raw materials pay attention to varieties and seasons, fully reflecting the softness and brittleness of raw materials. The seafood, fruits and vegetables used are seasonal, and the livestock used are mostly specialty products, which fully embodies the principle that Zhejiang cuisine pays attention to freshness and serving, and follows the "four seasons order".

Zhejiang cuisine is famous at home and abroad for its colorful cooking skills, among which six categories are good at frying, frying, stewing, frying, steaming and burning. There are more than 30 cooking methods commonly used in Zhejiang cuisine. Because of the skill of materials, the coordination of main ingredients and essence, the taste is varied.

The taste is fresh, crisp and tender, which keeps the natural color and true taste of raw materials.

References:

Baidu Encyclopedia: Zhejiang Cuisine