Zhejiang cuisine is rich in variety, small and exquisite, delicious, tender, crisp, soft and refreshing. Its characteristics are clear, fragrant, crisp, tender, refreshing and fresh, which occupies an important position in many local flavors in China. Zhejiang cuisine is mainly composed of four schools: Hangzhou, Ningbo, Shaoxing and Wenzhou, and each school has strong local characteristics.
Hangzhou dishes is mainly fried, fried, stewed and fried, with fine technology, crisp and delicious. Hangzhou dishes has a long history. Since the Southern Song Dynasty moved its capital to Lin 'an (now Hangzhou), the commercial market has flourished, and restaurants all over the country have entered Lin 'an. There are many restaurants and restaurants, which follow the example of the capital. According to "Dream of Liang Lu" in the Southern Song Dynasty, at that time, "Hang Cheng restaurants were mostly people who studied in the capital since primary school. When they opened, they were also chefs, which made them expensive". There are nearly 100 kinds of famous dishes here, such as "Baiwei Soup", "Wuwei Roasted Chicken", "Dried Monopterus albus" and "Steamed Loach Fish with Wine". During the Ming and Qing Dynasties, Hangzhou became a famous scenic spot in China. More and more emperors and literati visited Hangzhou, and the catering industry was more developed with many famous dishes. Hangzhou has become a famous city with beautiful West Lake and famous dishes. Hangzhou dishes is the mainstream of Zhejiang cuisine and Laicai cuisine, with fine production, various varieties, freshness and crispness, and a touch of Athenian beauty. Famous dishes such as West Lake vinegar fish, Dongpo meat, Longjing shrimp, fried bamboo shoots, Painan and West Lake shepherd's purse reflect the flavor characteristics of Hangzhou cuisine.
Ningbo cuisine is famous for its "combination of fresh and salty". Steamed, roasted and stewed seafood pays attention to tenderness, softness and smoothness. Pay attention to keep the original flavor and rich color. Famous dishes include yellow croaker cabbage soup, Chinese cabbage dragging yellow croaker, wooden fish roast, rock sugar turtle, pot-cooked eel, yellow crab, Ningbo roast goose and so on.
Shaoxing cuisine is rich in the flavor of Jiangnan water town. The main ingredients are fish, shrimp, seafood, chickens and ducks, poultry, beans and bamboo shoots. It pays attention to crispness, tenderness and glutinous, the original soup is original juice, light and spicy, and the juice is thick and heavy. Its cooking is often steamed or stewed with fresh ingredients and pickles, and often cooked with Shao wine, so it has a strong flavor. Famous dishes include bad shrimp, braised pork with dried vegetables, salted shrimp balls, head-belly fish, Jianhu fish flavor, steamed mandarin fish and so on.
Wenzhou, called "ou" in ancient times, is located on the southern coast of Zhejiang Province. Its local language, customs and diet are all self-contained and unique, and it is known as "the famous town of Dongou". Wenzhou cuisine is also called "Ou cuisine", and our cuisine is mainly seafood, with fresh and tender taste, light but not light. Cooking pays attention to "two light and one heavy", that is, light oil, light sauce and heavy knife work. Representative famous dishes are: three-silk fish, double-flavored salamander, orange fish brain, garlic fish skin and fried cuttlefish flower.