West Lake Vinegar Fish, alias the sister-in-law Chuanzhen, is a traditional local flavor dishes in Zhejiang, the most prestigious dishes, but also one of Hangzhou's four famous dishes, belonging to the Hangzhou cuisine of Zhejiang cuisine. West Lake Vinegar Fish was first made in the Southern Song Dynasty, and it is said that it comes from the story of "Sister and Uncle Passing on the Precious", in which the High Patriarch Zhao Jiu, riding on a dragon boat on the West Lake, tasted the fish soup and praised it, and then it gained a great reputation and was regarded as the "master of the popular fish".In the 1950's, it was most outstandingly made by the chef of the Louwailou restaurant, Mr. Jiang Shuiqen. In the 1950s, the dish was cooked by Master Jiang Shuigen of Louwailou Restaurant, and was cooked for Premier Zhou Enlai and other Chinese and foreign dignitaries on many occasions. The color of the dish is red and bright, eat, fish meat tender and beautiful, with crab flavor, sweet and sour, unique. 2018 September, West Lake Vinegar Fish was selected by the China Cuisine Association sponsored by the "world release 'Chinese cuisine' activities and the national provincial and regional classic dishes" in Zhejiang List list, was named "Chinese cuisine" Zhejiang top ten classic dishes.
2, three silk knocking fish zhejiang top ten classic dishes / ou cuisine three best
three silk knocking fish is a household name in wenzhou city, a traditional dish, belongs to zhejiang ou cuisine, is ou cuisine traditional dishes, and "embroidery fish silk", "burst cuttlefish flower "and called" ou cuisine three best". Because of the simple production, almost every family can do. This dish selects offshore fish or fresh yellowtail, remove the head, tail, skin, cut into needle slices, dipped in dry starch, slowly knocked into thin slices of fish with a wooden mallet, put in boiling water and cook, plus shredded chicken, shredded ham, shredded mushrooms and cooked green cabbage heart, become a famous dish now, this dish is tender fish, color white soup, fresh and tasty, rich in local flavors.September 10, 2018, the "Chinese cuisine "officially released," three silk knocking fish "was named the top ten classic dishes in zhejiang. In addition to the three best dishes of Ou cuisine, MaiGoo food editor recommends other famous dishes of Wenzhou: river crab sheng, pan-fried eel, three pieces of knocking shrimp, double-flavored gazami crab and so on.
3, Dongpo meat Hangzhou four famous dishes
Dongpo meat, also known as rolling meat, Dongpo stewed meat, in Zhejiang, Sichuan, E cuisine and other cuisines have, the practice is different, Zhejiang cuisine, Dongpo meat is one of the four famous dishes in Hangzhou, Zhejiang cuisine of Hangzhou dishes. Dongpo meat has a thousand years of history, according to legend, in 1080, the Northern Song poet Su Dongpo in Huanggang, Hubei, the local food pork, it came up with a slow fire, less water, more wine method of making pork. Not long after Su Dongpo served in Huangzhou, he was ostracized and later asked to be transferred to Hangzhou, and this delicacy became popular in Jiangsu and Zhejiang. Dongpo meat this dish thin skin and tender meat, red color, taste mellow juice, crispy and not broken shape, glutinous and not greasy mouth. Dongpo meat color, aroma, taste are good, water, more wine, is the trick to making this dish. "Dongpo meat" by successive generations of chefs to summarize the development of the first dish in Hangzhou, Hangzhou, and was publicly recommended. 1956, Dongpo meat was recognized by the Zhejiang Provincial Government of 36 Hangzhou, one of the famous dishes.