Zhejiang cuisine, referred to as Zhejiang cuisine for short, is one of the eight major cuisines in China, with beautiful scenery, rich products and delicious food. So the proverb says, "There is heaven in the world and Suzhou and Hangzhou in the world." Zhejiang province is located on the coast of the East China Sea, with dense water networks in the north, and is known as the land of plenty in the south of the Yangtze River. The southwest hills are undulating, rich in food and game. The eastern coastal fishing grounds are densely populated and rich in aquatic resources. There are more than 500 kinds of economic fish, shellfish and aquatic products, with the total output value ranking first in China. Rich in products, delicacies, unique features, known far and near. Hot dish one; Jujube Roasted Meat Cuisine Jujube Roasted Meat Cuisine Zhejiang Cuisine Ingredients: Pork belly 300g, peanut oil, sliced onion and ginger, wine, 100g red dates, soy sauce. Production process: 1. Wash 300 grams of pork belly and cut it into small squares. 2. Heat a wok, add a little peanut oil, add onion and ginger slices, stir-fry pork with pork belly, wine, soy sauce and appropriate amount of chicken soup, simmer for five times after boiling, and then add 100g of washed red dates to serve. Features: nourishing yin and enriching blood, crisp and sweet, easy to digest and absorb. Second; Barbecued duck is a raw material of Zhejiang cuisine. Materials: Beijing stuffed duck 1 bird (see "Roast Duck" for slaughter method) (about 1.5 ~ 2kg), 5 ~ 6 pieces of dried lotus leaves. Seasoning: 7-8 pieces of pepper, 50g of maltose, 60g of onion and 520g of ginger. Production process: (1) Take the slaughtered duck, cut a 3-4 cm long incision under the left and right arms, put the index finger and middle finger of the right hand in, and take out the internal organs. Chop off the paw and the tip of the arm from one corner of the duck leg and wing, and then wash them. (2) Soak the dried lotus leaf in warm water until it becomes soft, then chop it up, mix it with onion, ginger and pepper, and stuff it into the duck belly from the opening. (3) Use a special iron fork to penetrate into the duck shoulder from the inner root of the duck leg (not penetrating), then pinch the fork tip, pass through the duck neck, and place the duck head horizontally on the two duck forks so that the fork tip is exposed from the head 18 ~ 20cm. (4) Cook the duck repeatedly (5-6 times) to make the duck skin swell, then dilute the caramel with 5 times of clear water, brush a layer on the duck, and put it in a ventilated place to dry. (5) Put the duck fork on the charcoal, first roast the ribs, then roast the spine, and finally roast the breast meat, and roast the duck body until it is bordeaux. (6) Clean the roast duck with a clean cloth, then grow the duck skin into long slices with a width of 5cm and 3cm with a blade, and then grow the duck slices into thin slices with a width of 3cm,1.5cm and a thickness of 0.5cm.. Generally, duck meat is made of special sweet noodle sauce (sweet noodle sauce 100, sugar 10, sesame oil 5, evenly stirred and steamed), with onion segments and lotus leaf cakes, so it has a unique flavor. Features: bright color, crisp duck skin, soft and tender meat, delicious and often not greasy. Fried chicken peppers are the raw materials of Zhejiang cuisine. Materials: 6 bamboo shoots breast meat (winged bones). 200g of shrimp, seaweed10g, 50g of pig fat, 50g of egg150g, 50g of fried rice noodles, 0g of bread crumbs100g, and lettuce leaves. Seasoning: 900g vegetable oil (the actual dosage is about 90g), 5g sesame oil, cooking wine and flour 10g, onion and Jiang Mo 15g, and 4g salt. Production process: (1) Remove the ribs and skin from the chicken breast, evenly stick some eyes on the chicken breast with the tip of a knife, then break it up and marinate it with salt. Beat the eggs into a bowl and control 25 grams of egg white for later use, and break the rest with chopsticks. Wash and disinfect lettuce for later use. (2) Chop shrimp meat and fat meat into minced meat, add egg white, stir in 25g of clean water, add onion, Jiang Mo, cooking wine, salt, dried seaweed and sesame oil, and stir into stuffing, and divide into 12 portions. (3) Cut the chicken breast into two pieces, but don't cut off the one with the bone. Each piece is filled with stuffing and rolled into a spindle shape, which becomes "chicken pepper". (4) Dip the chicken pepper in a layer of flour, then wrap it in a layer of egg liquid and stick a layer of slag for later use. (5) Pick up the chicken wings and fry them in the vegetable oil heated to 50% one by one, so that the chicken wings and chicken stand at an angle of almost 9 degrees. Fry for about 5 minutes, and the oil temperature will gradually increase. When the chicken peppers are fried to golden brown, take out and drain the oil. (6) Put the fried vermicelli into a dish, embed chicken pepper at one end, insert radish flowers and surround with lettuce leaves. It is characterized by unique and beautiful shape, fresh and fragrant taste and crisp meat. Fourth; Roasted rabbit meat dish name Roasted rabbit meat belongs to Zhejiang cuisine raw material: rabbit leg meat 400g. 100g ham and 50g cabbage leaves. Salt 15g, monosodium glutamate 1g, fermented bean curd brine 50g, pepper 10g, fenjiu 25g, onion 50g, shredded ginger 25g, coriander 5g and dried starch 15g. Production process: the rabbit leg meat is boneless and washed, the meat is thin to both sides, patted flat, and then added with sufu brine. Fenjiu, pepper, monosodium glutamate and refined salt for breast enhancement 15 minutes. Slice the ham. Spread the hip rabbit leg meat on the chopping block, put green leaves, sprinkle with dry starch, and then put ham slices. Put onion and shredded ginger on one end of rabbit meat, roll it into the shape of rabbit leg, tie the rabbit leg with fine wire, hook it with iron hook, and bake it in the oven for about 30 minutes. Remove the silk from the roasted rabbit leg, cut it into pieces, put it in a plate, and line it with fragrant leaves on both sides. Features: Deep red in appearance, fresh and tender in meat, and rich in halogen fragrance. Five; Hericium erinaceus four treasures cuisine Zhejiang cuisine ingredients: fresh Hericium erinaceus 100g, dried scallops 50g, chicken breast 50g, shrimp paste 50g, clean duck feet 10. It's on fire. 25g legs and 12 vegetable hearts. 5 grams of refined salt, 3.5 grams of monosodium glutamate, 5 grams of Shaoxing wine, 5 grams of ginger juice, onion 10 grams, egg white 1, 250 grams of white soup, 5 grams of wet starch 15 grams, 500 grams of cooked lard and 5 grams of cooked chicken oil. Production technology: cut Hericium erinaceus into thick slices, blanch with boiling water, slice chicken breast, and stir evenly with egg white and refined salt. Then sizing with wet starch. Slice the ham into rhombic pieces with an oblique knife. Steamed chicken feet, boneless. Yeah, cut it off. Cut the heart of the vegetable in half. Put the wok in medium fire, add the cooked lard, heat it to 40% (about 88℃), put the shrimps and chicken slices in the wok and spread them separately, then soak the vegetables and fry them. Put the wok on the fire, add the cooked lard, stir-fry the shallots, thicken and serve. Features: Elegant color. Delicious taste, soft waxy oil moistens six; Stir-fried two winter dishes are Zhejiang dishes. Main ingredients: Lentinus edodes (fresh) (100g) and winter bamboo shoots (250g). Seasonings: monosodium glutamate (3g), soy sauce (10g), salt (2g), sugar (5g), starch (broad bean) (5g) and sesame oil (5g). 2. Peel the winter bamboo shoots, wash them and cut them into domino pieces; 3. Heat the wok with large fire, slide the wok, add vegetable oil, and put the bamboo shoots into the wok and stir fry; 4. Add 100 ml vegetable juice soup and mushrooms and cook for about 2 minutes; 5. Add soy sauce, salt and sugar, cook for about half a minute, add monosodium glutamate, dilute with wet starch, thicken, rotate the wok, pour sesame oil, put the mushroom face up and serve out. Features: Taste: The salty and delicious dishes are black and white, the mushrooms are fresh and soft, and the winter bamboo shoots are tender and crisp, which complement each other. Weight loss, slimming conditioning, anti-aging conditioning, anti-cancer conditioning, anti-cancer conditioning; Chopped fish balls are the raw material of Zhejiang cuisine: a live grass carp (weighing about 1250g). 20 grams of cooked ham, one mushroom with water. Salt 1 1g, monosodium glutamate 2.5g, Shaoxing wine 15g, ginger juice 15g, onion 5g, cooked chicken oil 10g and cooked lard 20g. Production process: clean the fish, take two halves from the tail along the back, remove the belly fish, peel off the skin of the fish, peel off the red tendons, take about 425g of clean fish, slice it and wash it, put it on a chopping board and make it into mung bean-sized particles with a double knife, put it in a bowl, add 500g of clean water and 9g of refined salt, and stir in the same direction until the fish becomes sticky and bubbles appear, and put it in a cool place for soaking. Add cooking wine, cooked lard, ginger juice, minced ham and monosodium glutamate 1.5g and mix well. Take a wok, put it into half a pot of cold water, then grab the minced fish with your left hand, make a fist gently, so that the minced fish will be squeezed out of the tiger's mouth, and then drop it into the pot one by one with your right hand to form a fish circle with a diameter of about 4 cm. Then move the pan to medium heat and heat it gradually. If the water is slightly boiling, add cold water, skim off the floating foam at any time, and gently turn it with the back of the spoon until the fish balls are jade white. Move the pan to low heat for 5 minutes, then to high heat, and then take it out when the soup in the middle is lifted. Take a bowl of lotus leaves, add 2g refined salt and 1 g monosodium glutamate to adjust the taste, put fish balls and soup into the pot, cover with ham and mushroom slices, add shallots, and pour in cooked chicken oil. Features: Fish is big and tender, fragrant and fresh, oily and slippery. Eight; Stir-fried shredded eggplant belongs to Zhejiang cuisine: eggplant, tomato, onion, garlic and two petals of seasoning salt, monosodium glutamate and peanut oil. Cooking wine is made by heating oil in a pot, adding shredded onion (shredded onion) and shredded garlic (chopped garlic with a knife) for frying, adding shredded eggplant (shredded eggplant), and then adding cooking wine, salt, monosodium glutamate and shredded tomato (shredded tomato) in turn. Stir-fry and serve. Features: salty, slightly sour, refreshing and delicious, suitable for family breakfast or lunch. Nine; Chicken Juice Caicai famous chicken juice Caicai belongs to Zhejiang cuisine. Ingredients: 500g of Chinese cabbage, pork stuffing100g, 50g of cooked ham, salt, monosodium glutamate, pepper, cooking wine, onion ginger juice, soy sauce, water starch, cooked chicken oil and clear soup. Production process: 1. Wash the cabbage, take the leaves, blanch them with boiling water, soak them in cold water, cool them, and take them out. 2. Put the pork stuffing into the pot, add salt, monosodium glutamate, cooking wine, pepper, soy sauce, onion ginger juice and a little water and stir to make the pork stuffing. Cut the cooked ham into pieces for later use. 3. Drain the leaves, soak them with clean dry cloth, lay them flat on the chopping board, then put the pork stuffing on one end of the leaves and knead them into strips, then roll the leaves into rolls, change knives and cut them into inches, put them in a plate, steam them in a cage and take them out. 4. Put the spoon on the fire and stir fry, add cooked chicken oil to heat it, add clear soup, salt, monosodium glutamate and pepper to boil, pour water starch, pour it on the vegetable roll and sprinkle with minced ham. Features: Beautiful appearance and delicious taste. Ten; Gillette's oyster dish is called Zhejiang cuisine. Ingredients: 600g medium oyster, egg 1 piece, 2 tbsp flour and bread crumbs, wine, salt and corn flour 1 teaspoon, lettuce 1 piece, lemon 1 piece, and 2 pieces of cherry. Sauce: 65,438+0 tbsp oyster sauce and tomato sauce, 65,438+0/2 tbsp soy sauce, 65,438+0 tsp lemon juice. Production process: (65,438+0) Oysters are washed and shelled, mixed with salt and corn flour, slightly salted, then rinsed, blanched in boiling water until discolored, taken out and drained. (2) Break the eggs and stir them after drinking. (3) Soak oysters in starch, eggs and bread crumbs in turn, fry them in medium-temperature boiling oil until golden brown, drain the oil and serve. (4) Tear, wash and trim the lettuce leaves into edible size, and mix them with lemon blocks. Mix the juice well and dip it in. Lemon slices, cherry vegetables. Features: crispy and delicious, with pleasing color. Cold dish one; Hibiscus sashimi dish name Hibiscus sashimi belongs to Zhejiang cuisine raw materials: one snakehead (about 750g), two clear soups of 350g egg white, 5g salt and 2g monosodium glutamate. Production process: 1 Slaughter and clean snakehead, slice it to size for later use, add salt and monosodium glutamate, put it into clear soup and steam it in a cage. 3 put the cut sashimi on the steamed egg liquid and drizzle with soy sauce. Features: bright color, delicious taste, smooth and tender. Crab powder mandarin fish dish name Crab powder mandarin fish belongs to Zhejiang cuisine raw materials: live mandarin fish, crab powder 100g salad oil, 50g onion, two pieces of ham 10g salt, 3g monosodium glutamate, 2g production process: 1g mandarin fish is peeled, washed and dried with a towel, then the cut onion flower is put into an oil pan and heated to 30% heat, and then fried in mandarin fish. 3 crab powder. The name of the dish with smelly door cavity is Zhejiang cuisine. Raw materials: main components; There are two pig portal cavities. Seasoning: 5 grams of monosodium glutamate, 5 grams of refined salt, 5 grams of yellow wine, 5 grams of onion ginger and 250 grams of bad salt water. Production process: blanch the door cavity, scrape off the skin, clean it, put it in a pot, add water, yellow wine and onion ginger, cook for 20 minutes, take it out and put it on a plate. Add monosodium glutamate, refined salt and brine and soak for 2 hours. Take out, change knives, slice and plate. (Distilled brine (3,500g): water 1500g, distilled oil 1000g, monosodium glutamate 150g, refined salt 100g, sugar 50g, onion ginger 50g, and carved wine 1000g. Features: Smelly, fragrant, fresh and tender. Fourth; The name of sauce duck tongue belongs to Zhejiang cuisine. Ingredients: duck tongue: oil, salt, yellow wine, sugar, monosodium glutamate, fennel, ginger, onion, red pepper and a little seafood sauce.

Production process: 1 Wash the duck tongue, blanch the duck head with hot water and remove it for later use. Boil the oil, add seasoning, put it in, and cover it. 3 pour the sauce when eating. Features: the duck tongue is crisp and tender, and the sauce is rich. Dried bamboo shoots with a thousand layers of meat are a kind of Zhejiang cuisine. Ingredients: pork belly, tender bamboo shoots and Chinese cabbage.

Production process: pork belly is cut into large pieces, blanched, added with cooking wine, soy sauce and sugar, stewed in water until cooked, taken out of the pot, quickly frozen, cut into thin slices, and buckled into a bowl with the skin down. Cut the soaked dried bamboo shoots into shreds, blanch them, put them in a meat-buckled bowl with braised pork juice, seal them with cellophane (without adding water), steam them in a cage, forcibly take them out of the cage, buckle them on a plate, pour the juice on the meat, and put cooked vegetables around them.

Features: Fine knife work, bright red color, oily but not greasy; Salt and pepper duck chin dish name Salt and pepper duck chin belongs to Zhejiang cuisine raw materials: main ingredients: duck chin 250g, onion, ginger, pepper noodles, pepper powder, cooked sesame seasoning: garlic oil, oil, salt, monosodium glutamate, soy sauce production process: 1, duck chin is washed, and onion, ginger, pepper powder and salt are added for one day. 2. Fry the salted duck in the oil pan under the chin until golden brown, and remove it for later use. 3, leave a little oil in the pot, add duck chin, soy sauce, cooked sesame seeds, Chili noodles, garlic oil, pepper powder and stir fry to taste, you can start the pot. Duck chin needs to be marinated for a long time, and it must be fried when frying. Features: crispy skin and tender meat, bright red color, spicy and delicious. Seven; Assorted cold dishes name Assorted cold dishes belong to Zhejiang cuisine ingredients: shredded white radish 1 cup cucumber, 2 pieces of dried bean curd, 8 pieces of watercress 1/4 eggs 1 shredded carrot 1 cup celery 10 piece mung bean sprouts, half a catty of fungus, cooked chicken breast 1 0. 1 teaspoon vinegar 2 tablespoons soy sauce 2 tablespoons fresh chicken essence a little preparation process: 1. After cutting carrots and cucumbers into filaments, marinate them with a little salt for 20 minutes, then rinse them with cold water to squeeze out the water. 2. Remove the leaves of celery, cut them into 4cm long sections and blanch them in boiling water. The mung bean sprouts are also hot. 3. Douban and auricularia are soaked soft, auricularia is shredded, and dried tofu is shredded and scalded. 4. Break the eggs into an egg skin, shred, and shred the cooked chicken breast. 5. All the materials are put into the plate according to the color. 6. Mix mustard powder in a small bowl, put it in a warm place, then mix it evenly with other seasonings for about 3 minutes, and then pour it on the assorted food to characterize it. The name of onion mixed with fungus belongs to Zhejiang cuisine. Ingredients: pickled fungus 150g, half onion, half green pepper, 1 teaspoon pepper, 2 dried peppers. Seasoning: salt 1g, soy sauce 1 teaspoon, vinegar 1b teaspoon, oil 1 teaspoon. Production process: 1, onion, green and red pepper are washed and shredded; Soak Auricularia auricula in boiling water; 2. Mix salt, soy sauce and vinegar evenly; 3. Slice the dried chilies, put them in a spoon filled with chilies, add oil, and put them on the fire until they smell like chilies; 4. Mix the fungus, onion, green pepper and the second mixed juice evenly, and pour in the sesame oil and turn it evenly! Features: delicious and healthy nine; Cold bitter gourd dish name Cold bitter gourd belongs to Zhejiang cuisine. Ingredients: 500g of bitter gourd, 9g of cooked vegetable oil, 0g of soy sauce10g, 20g of bean paste, 2g of refined salt, 25g of shredded pepper and 5g of mashed garlic. Production process: (1) Cut the bitter gourd in half, remove the pulp, clean it, cut it into strips with a width of 1 cm, blanch it in boiling water, soak it in cold boiling water, take it out, and control the moisture. (2) Add shredded pepper and refined salt into bitter gourd strips, control the moisture, then soak in cold boiled water, take out, add soy sauce, bean paste, garlic paste and cooked oil and mix well. Features: health care, blood pressure lowering and refreshing cold dishes; The name of dried sea rabbit fish mixed with cabbage heart is Zhejiang cuisine. Ingredients: one dried sea rabbit fish (two pieces), one cabbage, four garlic cloves and one coriander. Production technology: 1 soak dried sea rabbit fish in clear water 1-2 hours, and change water for 2-3 times; 2. After the dried fish is softened, steam it in the pot for 20 minutes; 3 After the steamed fish is dried and cooled, the head and bones are removed, and the fish is torn into pieces; 4 shredded Chinese cabbage, mashed garlic, chopped parsley for later use; 5. Add cold soy sauce, balsamic vinegar, cooking wine, white sugar, monosodium glutamate and sesame oil into garlic paste, mix well and let stand for 10 minute; 6. Mix dried fish, cabbage and coriander, add the prepared bowl juice and mix well. Features: refreshing and chewy dessert; Sweet-scented osmanthus sugar lotus root dish name Sweet-scented osmanthus sugar lotus root belongs to Zhejiang cuisine raw materials: main ingredients: lotus root 600g, glutinous rice 250g, auxiliary materials: sweet-scented osmanthus 50g, seasoning: sugar 250g, and production process: 1. Wash and dry the lotus root, cut the larger end into 3 cm long sections and keep it as a cap; Remove impurities from glutinous rice, plug it into the lotus root hole, cover the lotus root cap, poke it firmly with a toothpick, and steam it thoroughly in a steamer (about 2 hours). 2. Take out the lotus root, soak it in water, scrape off the skin, remove the cap, cut the lotus root into pieces with a thickness of 0.5 cm, put it in a big bowl, add sugar and osmanthus, seal the bowl with cellophane, put it in a steamer and steam it for about 1 hour for 30 minutes, then take it out and reverse it. Features: the secret recipe of stopping bleeding and conditioning, Jianpi Kaiwei recipe and anemia recipe 2; The name of millet porridge is the cuisine of Zhejiang cuisine. Ingredients: 50 grams of millet, 50 grams of rice, and appropriate amount of sugar. Production process: Wash millet and rice, put them into a pot, add appropriate amount of water and cook them into porridge, with a dose of 1-2 per day. If you like sweets, you can add some sugar to cook. Features: invigorating spleen and stomach, tonifying deficiency and treating injury. Third; Fresh fruit tremella

Cai Ming fresh fruit tremella

Zhejiang cuisine: tremella 10g, fresh fruit 150g. White sugar 150g, osmanthus fragrans 1.5g and wet starch 25g..

Production process: Tremella is soaked in water, added with 300g of water, and steamed in a cage until soft and waxy. Cut fresh fruit into nail-sized pieces for later use. Put 40 grams of water in the pot ditch, add sugar and cook on low heat to dissolve the sugar. Skim the floating foam, add tremella and fresh fruit, boil, thicken with wet starch, put in a lotus bowl and sprinkle with osmanthus.

Features: Sweet glutinous rice has four functions of reducing blood fat and blood pressure; Pumpkin soup pumpkin soup belongs to Zhejiang cuisine. Ingredients: 350g pumpkin, 1 onion, 50g butter, 4 cups of broth, 2 cups of milk, 200g flour, half a cup of fresh cheese, a little coriander, nutmeg, salt and pepper. Production process: 1. Peel the pumpkin, remove the pulp, cut it into thin slices, cut the onion into pieces, and fry it with butter. 2. Heat the wok, add chopped onion, pumpkin slices and stock until it boils. 3. Then filter the soup in one pot into another pot, put the pot on tempering, add milk to boil, stir the butter and flour evenly, add appropriate amount of nutmeg, salt and pepper, put it in a bowl, put the foam of coriander powder and fresh cheese on it, and float on the soup.

Features: full color, soft and smooth taste; Dried egg floss

Egg pine with vegetable name

Zhejiang cuisine: 5 eggs, 65438+ refined salt 0.5g, yellow wine 5g, monosodium glutamate1.5g..

Production process: 1. Add salt, yellow wine and monosodium glutamate to the eggs and beat well. 2. Add oil to the pot and heat it to 40% heat (more oil). Hold a fine mesh screen in your hand and aim it at the pot. Pour the beaten egg liquid evenly around, which will gradually pour into the oil, become hot and silk, and float. Turn it over with chopsticks, take it out slightly, put it in a small basket and try to dry the oil. 3. Put the dried shredded eggs in clean wrapping paper, roll them up, gently knead them, change the paper when it is wet, and repeat for 3-4 times to make the shredded eggs become dry and fluffy eggs. Features: protein is rich in six kinds; Jade rabbit multicolored silk dish name Jade rabbit multicolored silk belongs to Zhejiang cuisine. Ingredients: pork tenderloin 200g, quail egg 10, green bell pepper 20g, carrot mushroom 20g, rape leaf 10, salt 3g, cooking wine 8g, ginger juice 5g, monosodium glutamate 5g, egg white 1, and clear soup. Oil100g. Appropriate sugar-making technology: (1) Cut the meat into shreds with the length of 10cm, repeatedly wash and soak with clear water, remove blood, control drying, add salt, egg white and starch for sizing (2) Cut the bell pepper, mushrooms and carrots into shreds slightly thinner than the shredded meat, and blanch the vegetable leaves. Slide the cooked shredded pork into the pot until it is 80% cooked, pour it into the colander to control the oil, leave the bottom oil in the pot, stir fry the shredded pork and other shredded vegetables, add the appropriate sauce and spoon, pour out the oil and put it into the pot. Quail eggs are cooked, peeled and made into the shape of a jade rabbit, and placed on rape leaves. (4) Stir-fry with a spoon and add a small amount of clear soup, salt, cooking wine and ginger juice. Bird's Nest in Chicken Juice The name of the dish is Bird's Nest in Chicken Juice, which belongs to Zhejiang cuisine. 15g shredded cooked ham, 25g vegetables. 2 grams of refined salt. Production technology of monosodium glutamate 1.5g, high-grade broth 500g, cooked chicken oil 5g, and sugar 3g: soak the bird's nest in warm water, remove the impurities in the bird's nest, rinse it with warm water, put it in a finished pot, cook it in boiling water for 5min, then stew it in boiling water for about 10min for 3 to 4 times continuously, so that the bird's nest is soaked until soft and glutinous, and then stand. Put the wok on the fire, add the stock, add the refined salt, monosodium glutamate and sugar, then pour it into the container with bird's nest, and finally pour the chicken oil. Features: white bird's nest, green soup, crisp and delicious. Eight; The name of the honey-juice taro is honey-juice taro, which belongs to Zhejiang cuisine. Raw materials: red taro1000g honey 200g rock sugar125g. Production process: selecting sweaty orange taro, cleaning and peeling it, and removing it into two sharp pieces; Put bamboo grates in the bottom of the casserole, add water, put rock sugar on the fire to boil, then add red taro and honey, and simmer 1 hour after boiling; After the soup is concentrated, put the red taro on a plate and pour in the original juice. Features: golden color and sweet taste. Eggs with Onion Oil Vegetable Name Eggs with Onion Oil Zhejiang Cuisine Ingredients: 2 fresh eggs, cream 1 bottle, a bunch of onions, salt and pepper Production process: cut fresh onions into long sections. Beat two fresh eggs into a baking pan, pour in cream, add onion, add some salt and pepper, then bake in the oven for 7 minutes and take out. Hot food features: rich flavor, crisp rotten eggs, fresh and salty and mellow. Ten; Jam sandwich is a Zhejiang dish. Ingredients: 250g of salty bread (or toast). The making process of 100g mixed jam: the square bag is cut into pieces with a thickness of about 1cm, with a total of 20 pieces, placed on a baking tray, baked in an oven at 180℃ for about 3 minutes, taken out, evenly coated with a layer of jam on one side of the unbaked bread, closed with another piece of baked bread, and lightly pressed. You can also fix the oven. You can first spread jam on a slice of bread, close the other slice, put it in the oven slot, close the oven cover, electrify for a specified time, and take it out to form two sandwiches. Use the left and right slots to get 4 sandwiches at a time. Features: sweet and soft. I wonder if the landlord is satisfied with my answer? If satisfied, I hope it can be adopted.