The Taste of Zhejiang Food Zhejiang people generally eat fresh food, because Zhejiang has mountains and lakes, such as mountain delicacies and lake delicacies.

People in Zhejiang generally eat relatively bland food, because there are more seafood along the coast, and steaming is used to restore the original taste of the seafood.

But it is also divided into specific regions. People in the southeastern coastal areas like to eat light food, such as Wenzhou, Ningbo, and Taizhou, and they also like to eat seafood. If there is no seafood, more chicken essence should be added to the cooking to increase the umami flavor.

People in the west like to eat salty and spicy food. Quzhou and Jinhua, for example, are somewhere in between and more neutral. Hangzhou people like light and sweet food, so they need to add some sugar when cooking.

The signature dish of Zhejiang region 1, West Lake Vinegar Fish. West Lake Vinegar Fish uses fresh grass carp and is starved for 1 to 2 days to expel the earthy smell. It is cooked live and freshly cooked. It is not a greasy dish and has a bright red color, sweet and sour taste.

Suitable, the fish meat is firm, delicious and tender, better than crab meat, and has a unique flavor.

The characteristic of this dish is that it does not use oil, only boiled water and seasonings are used. The fish meat is cooked until it is raw, and the fish is eaten fresh, tender and original.

2. Dongpo Pork Dongpo Pork, also known as Rolled Pork and Dongpo Braised Pork, is a famous traditional dish featured in Meishan and Jiangnan regions.

Dongpo Pork is found in Zhejiang cuisine, Sichuan cuisine, Hubei cuisine and other cuisines, and the methods are different in different places. Some are boiled first and then grilled, some are boiled first and then steamed, and some are simmered directly to remove the juice.

The main ingredients and shape of Dongpo Pork are similar. The main ingredients are half-fat and half-lean pork. The finished dishes are all neatly arranged mahjong pieces. They are translucent red and the color is like agate. Pick up a piece and taste it. It will be soft.

Not rotten, fat but not greasy.

3. The Longjing shrimp dishes are carefully selected. The tea leaves are Longjing new tea produced around the Qingming Festival. The taste is fragrant and sweet, fresh and tender, and not astringent or bitter. The shrimps are from river shrimps, which are tender and smooth, fresh and delicious, and the shrimp meat is not bad and slightly chewy.

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Stir-fried with lard, it's meaty but not greasy.

After being cooked, it has the characteristics of elegant shape, tender shrimps and fragrant tea leaves.

The dish is elegant in shape, light in color, with jade-white shrimps, green tea leaves, and clear gravy. After eating, it will clear your mouth and appetize, and leave you with endless aftertaste.

4. Song's Sister's Fish Soup Song's Sister's Fish Soup was created during the Chunxi period of the Southern Song Dynasty. It is a famous traditional dish in Hangzhou, Zhejiang Province.

Song Sao fish soup is usually made by steaming mandarin fish or sea bass, removing the skin and bones, and adding seasonings such as shredded ham, shiitake mushrooms, minced bamboo shoots, and chicken stock.

When cooked, it is bright in color, tender and smooth, and tastes like crab meat.

5. Steamed pork with lotus leaf and rice flour. Steamed pork with lotus leaf and rice flour is a famous dish that enjoys a high reputation.

In the late Qing Dynasty, it was said that its name was related to the "Fenghe Fenghe" in "Ten Scenic Spots of West Lake".

It is made of fresh lotus leaves from Hangzhou at that time, fried rice noodles and seasoned pork, wrapped and steamed. It has a fragrant taste, fresh fat, soft glutinousness but not greasy, and is very suitable for appetite in summer.

Characteristics of steamed pork with lotus leaf powder: the easy-to-code plate is neat and beautiful, the lotus leaves can cool the blood and detoxify, the meat is crispy and the rice noodles are soft and waxy, and the taste is fragrant and fat but not greasy.

6. Honey Fire Recipe Honey Fire Recipe is mainly sweet and salty. Its color is fiery red, the marinade is transparent, the ham is crispy, and the taste is fresh and sweet, which is deeply memorable.

It has the functions of strengthening the spleen and appetizing, strengthening the waist and kidneys, regulating postpartum recovery, and regulating intestines and detoxification.

Jinhua ham: ham is bright in color, with distinct red and white colors. The lean meat is salty and sweet, the fat meat is fragrant but not greasy, and it is delicious. The ham is rich in protein and fat, as well as a variety of vitamins and minerals. The production of ham goes through winter and summer.

, after fermentation and decomposition, various nutrients are more easily absorbed by the human body.

Pine nuts: Pine nuts are rich in protein, unsaturated fatty acids, vitamin E, potassium, calcium, magnesium, manganese and other nutrients. They can provide rich nutrients to body tissues, soften blood vessels, delay aging, prevent cardiovascular diseases, and moisturize

It has intestinal laxative and other functions; it is also an ideal food for ladies to moisturize and beautify their skin.

Lotus seeds: Lotus seeds have high nutritional value and are rich in protein, carbohydrates, niacin, potassium, calcium, magnesium and other nutrients. They have the effects of preventing and fighting cancer, lowering blood pressure, strengthening the heart and calming the mind, nourishing and replenishing deficiency, and stopping astringent spermatorrhea.

Extended information Zhejiang cuisine, referred to as Zhejiang cuisine, is one of the eight traditional Chinese cuisines. It has beautiful mountains and clear waters, rich products and delicious food. Therefore, the proverb goes: "There is heaven above, and there are Suzhou and Hangzhou below."

Zhejiang Province is located on the coast of the East China Sea in my country. With a network of waterways in the north, it is known as a land of plenty.

The southwest is undulating hills, rich in mountain delicacies and game.

The eastern coast is densely covered with fisheries and rich in aquatic resources. There are more than 500 species of commercial fish and shellfish products. The total output value ranks first in the country. It is rich in products, has beautiful delicacies, unique characteristics and is well-known.

The raw materials of Zhejiang cuisine pay attention to variety and seasonality to fully reflect the tenderness and crispness of the raw materials. The seafood, fruits and vegetables used are all seasonal, and the poultry and livestock used are mostly specialty products, which fully reflects the selection of Zhejiang cuisine.

The ingredients pay attention to freshness, the parts of the ingredients used, and the principle of selecting ingredients in the "order of the four seasons" is followed.

The ingredients are chosen to be "fine, special, fresh and tender".

1. Fine: that is, fine, focusing on selecting the essence of raw materials to maintain the elegance and quality of the dishes.

2. Special: that is, specialty.

Pay attention to the selection of local seasonal specialties to highlight the local characteristics of the dishes.

3. Fresh: that is, fresh. Pay attention to the selection of fresh fruits and vegetables, freshly killed seafood and other raw materials to ensure the pure taste of the dishes.