Zhejiang cuisine is Zhejiang cuisine, represented by hangzhou dishes. The taste of Zhejiang cuisine is relatively uniform. Mainly popular in Zhejiang. It is close to the southern Jiangsu flavor in Jiangsu cuisine and the southern Anhui and riverside flavors in Anhui cuisine. Zhejiang cuisine has a long history, and its flavor includes the special dishes of Hangzhou, Ningbo, Shaoxing and Wenzhou. Hangzhou dishes pays attention to the freshness, liveliness and tenderness of raw materials, mainly fish, shrimp and seasonal vegetables, and pays attention to knife work, with fresh and tender taste and outstanding original flavor. Ningbo cuisine is salty and good at cooking seafood. It pays attention to freshness, softness and smoothness, and emphasizes the original flavor and taste. Shaoxing cuisine is good at cooking seafood and poultry. The dishes emphasize the fragrance, crispness and glutinous taste in the mouth, and the soup is delicious and full of rural flavor. Wenzhou cuisine is also called "Ou cuisine", and Ou cuisine is mainly seafood. The taste is fresh, light but not thin, and the cooking pays attention to "two lightness and one heaviness", that is, light oil, light food and heavy knife work. Zhejiang cuisine has the characteristics of bright color, delicious taste, tender and crisp, small and exquisite, delicate and beautiful. Good at stewing, frying, stewing and steaming, unique. Zhejiang Telecom has many kinds of jiaozi, cakes, soups and cakes, which are delicious. Famous dishes include: Longjing shrimp, West Lake water shield soup, fried eel back with shrimp, West Lake vinegar fish, fried bell, crab catching, fresh eel, pickled yellow croaker, rock sugar turtle, oyster scrambled eggs, lotus root with honey sauce, Jiaxing Zongzi, jiaozi in Ningbo, and thousands of steamed buns in Huzhou, etc. Jiangsu cuisine is Jiangsu cuisine. Jiangsu cuisine is generally called "Jiangsu cuisine" in cookery, but it is usually called "Huaiyang cuisine" in general restaurants. It is composed of Xu Hai, Huaiyang, Nanjing and Sunan, and is the second largest in the court. Today, the state banquet is still dominated by Jiangsu cuisine. Jiangsu cuisine is separated from the original Jiangsu and Zhejiang cuisine. It turns out that Jiangsu and Zhejiang cuisine can be divided into Huaiyang cuisine, Nanjing cuisine, Sunan cuisine, Zhejiang cuisine and Anhui cuisine. Later, Zhejiang cuisine and Anhui cuisine became one of the eight major cuisines because of their exquisite selection of materials, exquisite craftsmanship, moderate saltiness and sweetness, exquisite modeling and distinctive features. The Xu Hai flavor of the original Shandong cuisine and the Huaiyang, Nanjing and Sunan flavors of the original Jiangsu and Zhejiang cuisine constitute Huaiyang cuisine. Represented by Huaiyang and Sunan flavors. (1) Xuhai cuisine is represented by Xuzhou cuisine. Popular in Xu Hai and Henan, it is close to the taste of Confucius in Shandong cuisine. It used to belong to Shandong cuisine. Xuhai cuisine is fresh and salty, with five flavors. Clear but not light, thick but not turbid. No matter what food is taken from, it pays attention to the role of "diet therapy and food supplement" In addition, Xuzhou cuisine mostly uses big crabs and dog meat, especially whole dog pads. Xu Hai's representative dishes include Farewell My Concubine, Pei Gong dog meat, Pengcheng fish balls and diguo chicken. (2) Huaiyang cuisine, represented by Yangzhou and Huai 'an cuisine, is mainly popular along the Grand Canal, south to Zhenjiang, north to Hongze Lake and Huaihe River, and east to coastal areas. Huaiyang flavor is rigorous in material selection, vivid in expression, prominent in main ingredients, exquisite in knife work, good at stewing, stewing and baking, paying attention to the preparation of soup, paying attention to the original flavor, being good at modeling, and lifelike in melon and fruit carving. The taste is moderate and salty, suitable for both north and south, and can be used to cook "whole eel seats". Huaiyang is exquisite, beautiful in shape, diverse in taste, beautifully made, fresh and delicious, and different in four seasons. Famous dishes include stewed crab powder lion's head, boiled dried silk, three-piece duck, crystal meat and so on. (3) Jinling flavor, represented by Nanjing cuisine, is mainly popular in Nanjing and Anhui. Jinling cuisine is good at stewing, stewing, forking and roasting. Pay special attention to seven flavors: sour, sweet, bitter, spicy, salty, fragrant and smelly; Fresh, rotten, crisp, tender, crisp, thick and fat. Nanjing cuisine is famous for its elaborate duck gizzards, and is known as "Jinling duck gizzards are the best in the world". The representatives of Jinling cuisine are salted duck, duck soup, duck intestines, duck liver, duck blood, tofu (called tofu in the north) and coriander (called coriander in Nanjing). Nanjing snacks are one of the four largest snacks in China. Representatives include steamed buns, Lamian Noodles, pancakes, scallion cakes, tofu waterlogging, noodle soup dumplings, vegetable buns, sesame cake butter, steamed buns with sweet noodle sauce, dried chicken noodles, spring rolls, sesame cakes, beef soup, steamed dumplings, pressed noodles, crab roe noodles, long fish noodles, beef pot stickers, dried braised pork, stewed tea eggs and porridge lotus root. (4) The southern Jiangsu flavor represented by Suzhou cuisine is mainly popular in Suzhou, Wuxi, Changzhou and Shanghai. It is similar to the southern Anhui and riverside flavors in Zhejiang cuisine and Anhui cuisine. Some experts believe that the southern Jiangsu flavor should belong to Zhejiang cuisine. The biggest difference between Sunan flavor and Zhejiang cuisine is that Sunan flavor is sweet. Shanghai cuisine in southern Jiangsu is greatly influenced by Zhejiang, and now it has the trend of becoming a new Shanghai cuisine. Southern Jiangsu is good at stewing, stewing, stewing and stewing, paying attention to maintaining the original flavor, with delicate color, fresh season, moderate sweetness, crisp and delicious, fresh and delicious. In recent years, it has also cooked "Wuxi Ganlong River South Banquet", "Wuxi Xishi Banquet", "Suzhou Cuisine Banquet" and Taihu Boat Cuisine. Suzhou enjoys the reputation of "the best restaurant in the world" among the people. Famous dishes in southern Jiangsu include stewed chicken with mushrooms, goo goo meat, Sweet and Sour Mandarin Fish, lung soup, snail shrimp, oil eel paste, white cabbage, erhua chicken, watermelon chicken, chicken oil cabbage, sweet and sour pork ribs, braised mutton in Taoyuan, whitebait in Taihu Lake, hairy crabs in Taihu Lake and hairy crabs in Yangcheng Lake. Songhe Building and Deyue Building are representative restaurants in Suzhou. Suzhou snacks, one of the four largest snacks in China, are the most diverse snacks, mainly including marinated tofu, pine nut candy, rose melon seeds, Soviet-style moon cakes, shrimp soy sauce, jujube paste sesame cakes, lard rice cakes, steamed buns, Suzhou steamed buns, Taoyuan braised mutton, preserved white-cut mutton and oven noodles. Someone summed up Suzhou snacks with a folk song: Suzhou snacks have many famous names, which are sweet, soft and crisp to eat. Fried steamed bread with crab shell yellow and Tiger Claw. Melaleuca cake, egg stone coat, pancake fritters and tofu paddles. Scallion oil rolls and scallion oil cakes are affordable and worth appreciating. Bean paste mushroom vegetable bag, meat steamed bread. Go to the 61st floor to buy compact yeast. Be careful when you immerse it in oil. Tea eggs, fried lotus roots, large and small wonton and soup packets. The gingerbread high-legged steamed bread is cheap and full. Sesame sauce, sugar taro, oil sugar dumplings. Chicken and duck blood soup with tofu, spring rolls with eight-treasure rice. Glutinous rice has sandwiches. You can choose your own ingredients. Jiaozi with pot stuffing is delicious, and there are colored begonia cakes with osmanthus and lotus roots. Stinky tofu rice ball, radish cake triangle bag. Honey cakes, square cakes, long cakes, lard rice cakes and sugar rice cakes. Tang Tuan Ma Tuan Mao Tuan, double stuffing jiaozi pumpkin Tuan. Brew the garden with sweet wine and win the cake with plum blossom cake. I sell sugar porridge, but I don't want to run away after eating it. Jiaozi with red beans is rich in nutrition, and jiaozi with meat stuffing is salty and delicious. Chicken head rice, lotus seed soup, sugar fried chestnuts and osmanthus fragrance. Jujube paste sesame cake is a special dish, and braised tofu is very famous.