Zhejiang cuisine, referred to as Zhejiang cuisine, is one of China's eight Han cuisine, its mountains and beautiful waters, rich in delicacies and beauty, so the proverb says: "there is a paradise, under the Suzhou-Hangzhou". Zhejiang Province is located in China's East China Sea, the northern waterways into a network, known as the south of the countryside of fish and rice. Southwest rolling hills, rich in mountain treasures and game. The eastern coast of the fishing grounds are densely covered, rich in aquatic resources, there are more than 500 kinds of economic fish and shellfish, the total output value of the country's first, rich in produce, delicacies from the U.S., unique features, reputable. Zhejiang, east of the sea [2]? , there are thousands of miles of coastline, abound in seafood, such as the famous Zhoushan fishery of yellowtail, scallop, grouper, brocade lobster and oysters, clams, shrimp, crabs, plains, rivers and harbors all over the famous Taihu Lake south of the Linhuzhou, freshwater fish valuable varieties of freshwater fish, such as mandarin fish, crucian carp, prawns, crabs and other lakes and four big fish production is extremely abundant. It is also a major producer of rice and silkworms, and is known as the "land of fish and rice". Southwest of the mountains, mountain treasures and wild foods have always been famous, such as shiitake mushrooms in Qingyuan and black fungus in Jingning. In the center is Zhejiang Basin--Jinqu Basin, which is the big granary of Jinhua, and the famous Jinhua Ham is made from one of the most famous lean pigs in the country, "Jinhua Two Headed Wu". In addition, the world-famous Hangzhou Longjing tea and Shaoxing wine are indispensable ingredients in cooking. Zhejiang cuisine is rich in Jiangnan characteristics, has a long history and has a long history, and is a famous local cuisine in China. Zhejiang cuisine originated from the Hemudu culture in the Neolithic Age, and the basic style of Zhejiang cuisine has been formed through the pioneering and accumulation of the ancestors of Yue, the maturity and finalization in the Han and Tang Dynasties, the prosperity in the Song and Yuan Dynasties, and the development in the Ming and Qing Dynasties. The formation of Zhejiang cuisine has its historical reasons, but also by the influence of resources and specialties. Zhejiang bordering the East China Sea, mild climate, easy access to land and water transportation, the northern half of its territory is located in China's "Southeast affluent" of the Yangtze River Delta Plain, fertile land, the River Han dense, rich in rice, wheat, corn, beans, fruits and vegetables, aquatic resources are very rich in all seasons of the seasonal source of fresh produce on the market; the southwest of the rolling hills, rich in the mountain treasures of the wild game, farmhouses of chickens and ducks, cattle and elephants fat and strong, all of them are The hills in the southwest are rich in mountain treasures and game, and the farmhouses are full of chickens and ducks, and the cows and elephants are fat and strong, all of which provide rich and abundant raw materials for cooking. Specialties include: Fuchun River anchovies, Zhoushan yellowtail, Jinhua ham, Hangzhou oil country tofu skin, West Lake Brasenia schrebergeri, Shaoxing duck, Yue chicken and wine, West Lake Longjing tea, Zhoushan pike crabs, Anji bamboo chickens, Huangyan tangerines and so on. Rich culinary resources, many famous specialties, combined with excellent culinary skills, Zhejiang cuisine is outstandingly unique system. Zhejiang cuisine has a long history. Huang Di's "Nei Jing - Su Wen - Guide Method Fang Yi Theory" said: "the city of the Orient, heaven and earth were born, fishing and salt, the waterfront along the waterfront, its people salt salt, salt-loving, are safe in their place, the beauty of their food". The historical record - cargo colon biography of the "Chu Yue of the land ...... rice rice soup fish" records. This shows that Zhejiang cooking has been thousands of years of history. In addition, our country's archaeologists in 1973 from zhejiang yuyao hemudu excavation of an early neolithic culture site, unearthed artifacts in a large number of indica rice, grain shells and a lot of rhombus, gourd, jujube nucleus and pigs, deer, tigers, moose (four like), rhinoceros, geese, crows, eagles, fish, turtles, crocodiles and so on more than 40 kinds of animal remains. At the same time, pottery ancient stove and a number of kettles, jars, pots, pans, plates, bowls and other pottery for living were also excavated. According to scientists, these artifacts are about 7,000 years old, and are one of the earliest strata of the Neolithic Age that have been found in the lower reaches of the Yangtze River, and along the southeastern coast. Wu-Yue Spring and Autumn Period, the end of the Spring and Autumn Period, the capital of the Yue State "Huiji" (now Shaoxing City), the use of its favorable geographical environment and resources, in the Central Plains of the countries of the economic, cultural and technological influences, after "ten years of birth, ten years of lessons," so that the Qiantang River Valley Agriculture, commerce and handicraft production developed rapidly, laying a solid material foundation. Yue Wang Goujian for the restoration of the country, step up armaments, and in today's Shaoxing City, Jishan, used to be called "chicken mountain", set up a large-scale chicken farms, for the front line to prepare for the war grain and grass with chickens. Therefore, Zhejiang cuisine in the most ancient dishes to be the first Shaoxing famous dish "clear soup Yue chicken". Next is Hangzhou's "Song Sister-in-law fish soup", from the "Song Wu Sister-in-law fish soup", so far also has a history of 880 years. Liangzhu from the suburbs of Hangzhou and East Zhejiang Yuyao Hemudu two ancient sites of human activities found in the bones of pigs, cows, sheep, chickens, ducks and so on, proved that the Zhejiang cuisine cooking ingredients in the 4,000 to 5,000 years ago has been quite rich. Dongpo meat, salty pieces of children, honey fire square, called the children's chicken and other traditional dishes are inseparable from these cooking materials. After the North and South Dynasties, Jiangnan hundreds of years free from war, the opening of the Beijing-Hangzhou Grand Canal in the Sui and Tang dynasties, Ningbo, Wenzhou, two places in the expansion of the maritime industry, foreign economic and trade exchanges are frequent, especially in the Fifth Generation (A.D. 907), Wuyue Ch'ien Ch'inggold built the capital of Hangzhou, the economy and culture is more developed, the population has increased dramatically, the commercial boom, there was a "parallel wall of 20 miles, the opening of the restaurant 30,000 room It was once known as "20 miles of parallel walls, 30,000 rooms of restaurants". Economic development, trade exchanges, all for the development of the culinary industry and the rise of a huge impetus, so that the court dishes and folk food and other culinary arts has been a great development. The Southern Song Dynasty built the capital of Hangzhou, Zhejiang cuisine in the "southern food" in the main position. Known as the second migration of the Chinese nation, the Song dynasty southward, to further promote the innovation and development of southern cuisine centered in Hangzhou has played a great role. In this great migration, the northern celebrities and dignitaries and working people moved south in large numbers, settled in zhejiang, the north of the kyoto culinary culture to zhejiang, so that the north and south of the extensive exchange of culinary arts, catering industry flourish and prosperity, cooking technology continues to improve, the famous dishes and famous dishes came into being. Wu Zimu's "Meng Liang Record", the old man of the West Lake "West Lake Old Man's Prosperity Record", Zhou Mi's "Old Story of Wulin" and other books have recorded the prosperity of Hangzhou City's catering market and the city's food delicacies of the Qiwei Wanfang. According to the "dream beam record" volume 16 "tea hotel" in the record, at that time in Hangzhou, all kinds of dishes have more than 280 kinds of various cooking techniques up to more than 15 kinds of exquisite and expensive restaurants, ordinary restaurants "all over the streets and lanes, everywhere in sight," cooking flavors north and south have, a prosperous scene. A prosperous scene. Since the Southern Song Dynasty after several hundred years, although the political center in the north, but said the wealth of material resources, cultural development, industrial and commercial prosperity, Zhejiang must be one of them. A large number of famous chefs from the north gathered in Hangzhou, so that Hangzhou and Zhejiang cuisine from the budding state into the development of the state, Zhejiang cuisine since then, standing in the ranks of the national Lai system. So far, more than 800 years of the Southern Song Dynasty famous dishes such as crab stuffed orange, turtle steamed sheep, Dongpo preserved, southern fried eel, Qunxian soup, two-color waist, etc., is still a high-grade feast on the famous Lai. Shaoxing in addition to clear soup, replica bags chicken, replica bags frozen meat, shrimp oil chicken, Demoiselle shrimp ball; Ningbo's savory soup yellowtail, moss vegetables, small square roasted, ice sugar turtle, pot roasted eel, Huzhou's old method of shrimp, colorful eel, Jiaxing's fried crabmeat, fried shrimp and crab, etc., have a history of several hundred years. Wenzhou near Min, by the influence of Min cuisine, cooking on the light, seafood-based, like three silk fish rolls, three slices of knocking shrimp and other dishes also have a long history.