One, the selection of materials to pay attention to

Raw materials pay attention to varieties and seasonal, in order to fully reflect the texture of the raw materials tender and crisp, seafood, fruits and vegetables used in the products, all in season for the upper, the use of poultry, livestock, are more than a specialty, fully embodies the Zhejiang cuisine selection of materials to pay attention to the fresh, pay attention to the part of the materials, follow the "order of the four seasons

The selection of materials for Zhejiang cuisine fully reflects the principle of "the order of the four seasons".

Selection of materials carved seek "fine, special, fresh, tender."

1, fine: that is, fine, focusing on selecting the essence of the raw materials part, in order to maintain the elegance of the dishes;

2, special: that is, specialty. Focus on the selection of local seasonal specialties, in order to highlight the local characteristics of the dishes;

3, fresh: that is, fresh, focusing on the selection of seasonal fruits and vegetables and freshly killed seafood and other raw materials to ensure that the taste of the dishes is pure;

4, tender: that is, tender, focusing on the selection of tender raw materials to ensure that the dish is fresh and crispy.

Two, cooking unique

Zhejiang cuisine is famous for its rich and colorful cooking techniques at home and abroad, including stir-frying, deep-frying, braising, stir-frying, steaming, and burning 6 types of specialties. "Cooking method, the most important fire", zhejiang cuisine commonly used cooking methods have more than thirty categories, according to the material skills, pay attention to the main ingredient flavor with the taste of rich changes. The six techniques it specializes in have their own unique characteristics:

1, fried, to smooth fried long, the speed required to quickly into the dish, the finished product texture is smooth and tender, thin oil light gravy, refreshingly fresh and not greasy;

2, deep-fried, the dishes outside the loose and tender, and strive to be tender and mellow freshness, the fire is just right to parcel fried, rolled deep-fried long;

3, chowder, braised dishes made of the technology, soup dishes were awarded the desired The fresh and tender, soup thick mellow;

4, slip, slip the technique of making dishes pay attention to the fire, pay attention to the ingredients, the main ingredient more need to be fresh and tender rich and beautiful products, highlighting the raw materials of the fresh and pure flavor;

5, steam, pay attention to the ingredients and cooking fire, the main ingredient for the tender and vulnerable to the United States;

6, burn, burn the technique of cooking dishes, more to the firework is good at the raw materials required to be stewed in crispy flavor, thick and fragrant and palatable. The food should be stewed and flavored, and the aroma should be delicious.

In addition, Zhejiang's master chef cooking seafood has its own unique features, adapted to the people of Jiangnan people like to eat light and tender eating habits. Cooking fish, more than water treatment procedures, about two-thirds of the fish dishes are cooked with water heat transfer medium, highlighting the tenderness of the fish flavor characteristics of traditional dishes when the first push Hangzhou's West Lake vinegar fish, the Department of live fish killed, blanch in boiling water, soft simmered and become, without any oil fishy, tender and fresh, mouths to praise.

Three, focus on the flavor

Taste focus on fresh and crisp, to maintain the original color of the raw materials and true taste. 〈Qing〉 Hangzhou man Li Yu, "Idle Happenings" that "the world's good things in the solitary line", meaning to eat the taste of the raw materials of the top grade.

But the development of cooking proved that the so-called highlight the flavor of the raw material is not the raw material by a reasonable scientific cooking, remove the dross, leaving the essence. To remove the dross, that is, in addition to the cooked treatment, but also need to use onions, ginger, garlic, wine, vinegar and other seasonings, to achieve the fishy, stinky, aroma effect, expulsion of raw materials, the bad taste, to increase the flavor of the raw materials.

For example, Zhejiang famous dish "Dongpo meat" to Shaoxing wine instead of water cooking, mellow and sweet. Because of the richness of Zhejiang, the name of the dish in the preparation of the seasonal fresh bamboo shoots, ham, mushrooms, mushrooms and green leafy seasonal vegetables and other fragrant things to complement.

The rational combination of raw materials produces a delicious flavor that can not be seasoned. Such as snowy vegetables soup yellow fish to snowy potherb mustard salted vegetables, bamboo shoots with the soup, soup fresh aroma and flavor, unique flavor; clear soup Yue chicken with ham, young bamboo shoots, mushrooms as raw materials steamed from the original juice, mellow and sweet;

Fire clip slices of fish with the famous Jinhua ham into the slices of fish cooked from the dish, the dish fresh and united to eat the tender and fresh, the idea of its really is ingenious. Examples of such dishes are too numerous to mention, enough to prove that Zhejiang cuisine in the raw material mix has its own unique Wei Miao. In the cooking of seafood and river food, Zhejiang cuisine to increase the freshness of the flavor and auxiliary materials to cook, in order to highlight the raw materials of the original.

Four, the production of exquisite

Zhe Cuisine's dishes in the form of exquisite, delicate, elegant and elegant. This style features, began in the Southern Song Dynasty, "Dream sorghum record" said: "Hangzhou customs, where the department store to sell food and drink, more than decorative car cover tandem; plate food utensils, clean and exquisite, to show off people's eyes and ears".

According to the Southern Song people pen records, the Zhao Song Jiangnan, are in Lin'an (now Hangzhou), the court has a "meaning of honey fried Bureau", specializing in the production of various colors of carved honey fried for the Imperial Court. Meaning of honey fried Bureau of chefs, or papaya carved into the "magpie bridge fairy story", or "to calamus or general grass carving Tianshi double tiger elephant in the middle.

Surrounded by five-color dyed calamus hanging around the enclosure. And carving of raw insects on the store, but with moss, pomegranate, mugwort leaves, flowers cluster." This shows that the Southern Song Dynasty chef food carving skills.

Looking at today's Zhejiang chefs comprehensive knife skills of marriage, with the cleverness of the dishes, cooking the delicate, the plating of the exquisite, with its delicate and varied knife and elegant colors, y appreciated by domestic and foreign gourmets, are reflected in the Zhejiang chef to the organic combination of culinary skills and aesthetics, to create a section of the delicacies.

Traditional dishes such as "thin slices of ham", slices of equal thickness, length, neat, each piece of red and white, modeling, especially like the arch bridge in the water town of Jiangnan; the Southern Song Dynasty traditional dish "crab stuffed with orange", colorful, orange crab beauty, clever ideas, unique;

The traditional dish "crab stuffed with orange", colorful, orange crab beautiful, clever ideas, and the traditional dish "crab stuffed with orange", colorful, orange crab beautiful, and the traditional dish "crab stuffed with orange". Unique;

Innovative dishes "embroidery fish", 9 cm long fish neatly (see the bottom of the knife deep), decorated with a few lines of red and green persimmon peppers, colorful and harmonious, won the praise of the majority of diners. Many dishes, named after scenic spots, beautiful shape. Many dishes are rich in beautiful legends, rich cultural color is a major feature of Zhejiang cuisine.

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Culture of Zhejiang Cuisine:

Cultural colorful

Zhejiang cuisine in many dishes are rich in beautiful legends, cultural colorful is a major feature of Zhejiang cuisine.

One of the famous dishes in Hangzhou is "Song Sister's Fish Soup", which is said to have been made by a young man surnamed Song near the West Lake during the Song Dynasty, who used to make a living by fishing on weekdays. Once when he was sick, his sister-in-law personally went to the lake to fish, with vinegar and sugar burned into a dish for him to eat, after eating the disease will be cured.

Then the name of this dish became "Sister Song's Fish Soup", which was served in various restaurants in Hangzhou. In the past, there was a poem on the wall of Lushan Building, "I am glad to see that you have this hand to harmonize, and I know that there was no Song Sister-in-law", and there were more and more people who came to taste the dish. Emperor Kangxi of the Qing Dynasty on his southern tour, also specified to taste the fish soup of Song Sister-in-Law, visible in the early Qing Dynasty that this dish is famous throughout the country.

Baidu Encyclopedia - Zhejiang Cuisine