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What is the difference in taste between Zhejiang and Guangdong cuisine?
Cantonese cuisine focuses on texture and flavor, and the taste is relatively light, striving for freshness and beauty in lightness. And with the seasonal changes and changes, summer and autumn favor light, winter and spring favor rich, the pursuit of color, aroma, taste, type

Zhejiang is the hometown of fish and rice in the south of the Yangtze River. Zhejiang cuisine development to modern times, is a fine product, perfecting, self-contained, there are "three thousand kinds of delicacies and beautiful points" of the reputation. Summarized, Zhejiang cuisine has the following characteristics: First, the material is broad, with rigorous. The main ingredients focus on seasonal and varieties, ingredients, seasoning selection aims to highlight the main ingredients, gain fresh incense, remove the fishy greasy; two is the knife work fine, chic shape; three is the fire seasoning, the most important moderate; four is fresh and tender, nourishment, taste and get; five is the Zhejiang cuisine, three branches, each with its own charm.

Zhejiang cuisine mainly consists of Hangzhou, Ningbo, Shaoxing, three local flavor dishes, hand in hand, and go hand in hand. Hangzhou is known as "paradise". Hangzhou food production is fine, elegant and beautiful, good at bursting, frying, braising, deep-frying and other cooking techniques, with fresh, tender, delicate, mellow and other characteristics. Ningbo local chefs are especially good at making seafood, techniques to stew, baking, steaming is known, taste fresh and salty moderation, dishes pay attention to tender and smooth, focusing on the flavor, with dried fish products cooking dishes more unique. Shaoxing dishes crispy and glutinous, soup thick flavor mellow, rich water town of the simple style of the ancient city.