What dishes are the soul of Zhejiang cuisine? What is the must-order dish for Zhejiang?

1. West Lake vinegar fish, one of the top ten famous dishes in Zhejiang Province, is a traditional dish in Hangzhou, Zhejiang Province. West Lake vinegar fish should be made of carp. First, it should be kept in cold water for a few days, then cut in half from the back of the fish, put it in hot water, stew the fillets up for 5 times, then take them off and put them on a plate, and sprinkle them with ginger foam and garlic powder. Add white sugar, rice wine, rice vinegar, light soy sauce, ginger foam, white sugar, white pepper and water starch to the bowl, and stir and set aside. Pour the adjusted juice into the soup of boiled fish, bring it to a boil, add cassava starch, cook until it is thick, and then pour it on carp.

2. Dongpo pork, an authentic Hangzhou dish, has a long history, and its historical records were written by the great poet Su Shi. It is a special food in Hangzhou, Zhejiang Province. Other places are called braised pork ribs, but there is a difference between them. Dongpo meat is stewed, and braised pork ribs are stewed. Dongpo meat is more time-consuming than braised pork ribs and tastes very different. Simmer with slow fire, then steam. There is very little fat and oil left in enough hot Dongpo meat. The skin that goes out is golden red and bright, and the channel is fat and not greasy. It is soft and waxy, and the surface layer has a gelatinous material.

3. Three-thread fish tapping, three-thread fish tapping, comes from a local dish in Wenzhou, Zhejiang Province, and is called "Three Mussels in Ou Cuisine" together with luxurious shredded fish and fried cuttlefish flowers. Wenzhou is located in the southeast coastal city of Wenzhou, producing all kinds of live fish, so many local specialties are related to "fish". This three-thread fish is made of live fish. In the past, people often used yellow croaker in the South China Sea when cooking. However, considering the scarcity of food, it is now changed to silver pomfret. The key to cooking this dish is "knocking fish". First, the fish should be peeled and boned, cut into needle blocks, patted with dry starch, and then hammered into thin fish with a wooden hammer. The "three shreds" in dishes refer to three auxiliary materials: shredded chicken, shredded ham and shredded mushroom. Knock the fish from the pot with three threads, the fish is tender, the sauce is delicious, and it is very delicious.

4. Braised bamboo shoots. Braised bamboo shoots are native products in Fenghua District of Ningbo, and there are not many ways to behave. Even so, it stands out among thousands of bamboo shoots and has the reputation of "the first vegetarian meal". The selected spring bamboo shoots are extremely delicate, white and flawless, and rich in nutrients. The appearance is loud, although it contains oil and red sauce, and the sugar content is biased, it still can't resist its fresh and smooth taste. A bite of tender and smooth juice is very tasty. Can fill a lot of carotene and nutritional elements for the body, and has strong nutritional value, efficacy and function. Braised bamboo shoots in oil braised bamboo shoots is a local product in Fenghua District of Ningbo, and there are not many ways to behave. Even so, it stands out among thousands of bamboo shoots and has the reputation of "the first vegetarian meal". The selected spring bamboo shoots are extremely delicate, white and flawless, and rich in nutrients. The appearance is loud, although it contains oil and red sauce, and the sugar content is biased, it still can't resist its fresh and smooth taste.