Jiangsu and Zhejiang cuisine brand representative dishes
Zhejiang cuisine representative: West Lake Vinegar Fish
This dish is said to come from the story of "Sisters and Brothers in Law Passing on the Jen": in ancient times, there were Song brothers living on the shore of the Xizihu Lake, fishing for a living. The local villain, Zhao Da Guan Ren, saw Song's sister-in-law's attractive appearance and killed his brother, and then wanted to harm his brother-in-law. Song's sister-in-law persuaded his brother-in-law to run away, and burnt fish with sweet and sour vinegar as a farewell gift for him, and asked him to "not forget the bitter sweetness of the people's bitter and sour place". Later on, when he got the honor to eliminate the violence and pacify the people, he tasted this sweet and sour fish dish at a party by chance, and finally found his sister-in-law, who fled in anonymity, and he resigned from the government and resumed his old business as a fisherman. Later generations passed on the story and imitated his method of cooking vinegar fish, and "West Lake Vinegar Fish" became a traditional dish of Hangzhou. West Lake Vinegar Fish selection of live grass carp, after starvation 1 ~ 2 days, to promote its exhaustion of the earthy taste, and the use of live killing now cooking, not with greasy dishes, color and lustre red, sweet and sour suitable for the fish meat, firm, fresh, smooth and tender, better than the crab meat, unique flavor.
Before cooking, first put the grass carp in the pool of starvation for two days, so that it excludes the taste of soil, fish meat solid. After slaughter, remove the scales, gills and internal organs, wash, from head to tail piece into two pieces, and then slope knife curved on the knife pattern, into the boiling water to cook for 3 minutes, use chopsticks to tie the fish under the jaw, can be gently tied into the fish when it is fished out, the back of the fish relative to the installed into the plate. With 250 grams of boiled fish broth, add soy sauce, vinegar, wine, sugar, boiling, dripping wet starch, push stirred into the rice soup sauce, poured on the fish.
This dish is characterized by no oil, only white water with seasoning, fish to break the degree of raw, pay attention to eat its fresh and tender and the flavor.
Zhejiang cuisine representative: Dongpo Pork
This dish is said to come from the story of Su Dongpo, a great writer in the Song Dynasty. Song Yuanyou years (about 1090 AD), Su Dongpo as Hangzhou assassin, mobilized the people to dredge the West Lake, a great success, in order to reward the workers, instructed his family will be the people's gift of pork, according to his summary of the experience: slow fire, less water, the fire is enough to his own beauty, cooking into a delicacy. The wine and Dongpo meat together with the miners, family members mistakenly wine meat together with the burn, the result of the meat flavor is particularly mellow and delicious, people praise Dongpo's person, and the unique flavor of the block of meat named "Dongpo meat".
"Dongpo meat" by successive generations of chefs to summarize the development of the first dish in Hangzhou, and is publicly recommended. The method of operation is: choose to skin pork, scrape clean, cut into 75 grams of square, into the water pot blanch through the fish out; take a large casserole, with bamboo grates on the bottom, paved with green onions, ginger, and then put on the pork, add sugar, shaoxing wine soy sauce, cover and seal, boil, simmer on a slight fire for 2 hours, simmering until crispy, skim off the floating oil, the skin up into the ceramic pot, cover the lid, drawer steaming for 30 minutes to the crispy through to the end of.
Features
Featured by the oil, soft and glutinous, beautiful and unusual flavor.