raw materials pay attention to varieties and seasons, so as to fully reflect the softness and crispness of raw materials. The seafood, fruits and vegetables used are all seasonal, and the poultry and livestock used are mostly specialty products, which fully embodies the principle of Zhejiang cuisine selection that pays attention to freshness, location and "four seasons sequence".

the choice of materials should be "fine, special, fresh and tender."

1. Fine: that is, fine, focusing on selecting the essence of raw materials to keep the dishes elegant and superior;

2. Special features: special products. Pay attention to the selection of local seasonal specialties to highlight the local characteristics of dishes;

3, fresh: fresh, pay attention to the selection of fresh fruits and vegetables and fresh seafood and other raw materials to ensure the pure taste of dishes;

4. Tenderness: that is, tenderness. Pay attention to the selection of fresh and tender raw materials to ensure the freshness and crispness of dishes. Zhejiang cuisine is famous at home and abroad for its rich and colorful cooking techniques, among which six categories are good at frying, frying, stewing, frying, steaming and burning. There are more than 3 kinds of cooking methods commonly used in Zhejiang cuisine. Because of the skill of materials and the coordination of main ingredients and flavors, the taste is varied. The six techniques they are good at have their own advantages:

1. Stir-frying is good at frying, which requires fast cooking. The finished product is smooth and tender, thin and oily, fresh and delicious, but not greasy;

2. Deep-fried, the dishes are loose outside and tender inside, trying to be tender, smooth, mellow and fresh, and the heat is just right, which is good at wrapping and rolling;

3. The dishes made by stewing and stewing techniques, such as soup, are fresh and tender, and the soup is rich and mellow.

4. The dishes made by the technique of slip and slip pay attention to the temperature and ingredients, and the main ingredients need fresh and tender products, highlighting the delicious and pure taste of the raw materials;

5, steaming, pay attention to ingredients and cooking temperature, and make the main ingredients fresh, tender and beautiful;

6. The dishes cooked by the technique of burning and burning are better at pyrotechnics, and the raw materials are required to be crisp and tasty, and the aroma is palatable.

In addition, the famous chefs in Zhejiang rarely have their own originality in cooking seafood rivers, which adapts to the eating habits of Jiangnan people who like to eat light and tender food. When cooking fish, most of them are treated with water, and about two-thirds of the fish dishes are cooked with water heat transfer medium, which highlights the characteristics of fresh, tender and delicious fish. The traditional dishes are the West Lake vinegar fish in Hangzhou, which is made by killing live fish, boiling in boiling water and soft frying, without any oily smell, smooth, tender and delicious, and praised by everyone. The taste pays attention to freshness, crispness and tenderness, and keeps the natural color and true taste of raw materials. In Qing Dynasty, Li Yu, a native of Hangzhou, once thought that "the good things in the world are going their own way", which means to eat the original taste of first-class raw materials. However, the development of cooking proves that the so-called highlighting the original taste of raw materials does not mean that the raw materials are cooked reasonably and scientifically, and the dross is removed and the essence is left. Remove its dregs, that is, in addition to cooking, we need to use seasonings such as onion, ginger, garlic, Shaoxing wine, vinegar, etc., to achieve the effect of removing fishy smell and smell, enhancing fragrance, expelling the bad taste of raw materials and increasing the fragrance of raw materials.

For example, Dongpo Meat, a famous dish in Zhejiang, is cooked with Shao wine instead of water, which is mellow and sweet. Because Zhejiang is rich in products, the dishes are usually prepared with fresh bamboo shoots, ham, mushrooms, mushrooms and green leafy vegetables. The delicious food produced by the reasonable collocation of raw materials is beyond the reach of condiments. For example, the soup of pickled mustard tuber and yellow croaker is mixed with pickled mustard tuber and bamboo shoots, and the soup is delicious and unique in flavor; Clear soup Yue chicken is steamed with ham, tender bamboo shoots and mushrooms as raw materials, which is original, mellow and sweet. The fish fillet with fire is cooked with the famous Jinhua ham sandwiched in the fish fillet. The dishes are fresh and delicious, and the idea is really ingenious. There are countless examples of this kind of dishes, which proves that Zhejiang cuisine is unique in the compatibility of raw materials. In the cooking of seafood, Zhejiang cuisine is cooked with fresh flavor and auxiliary materials to highlight the origin of raw materials. The dishes of Zhejiang cuisine are exquisite in form, delicate and delicate, delicate and elegant. This style began in the Southern Song Dynasty. The Dream of Liang Lu said: "Hang Cheng customs, people who sell food in department stores are mostly decorative car covers; Dishes and utensils are clean and exquisite to show off people's eyes and ears. " According to the records of the Southern Song Dynasty, Zhao and Song Dynasties were partial to the south of the Yangtze River, and all of them were in Lin 'an (now Hangzhou). There was a "Meaning Honey Frying Bureau" in the court, and all kinds of carved flowers were arbitrarily fried for the imperial use. The chef of Honey Frying Bureau either carved "The Story of Queqiao Fairy" with papaya, or "Carved the image of Tianshi Shuang Hu with calamus or common grass, and hung around the fence with calamus dyed in five colors. It is also carved on the shop where hundreds of insects are born, but it is surrounded by moss, durian, mugwort leaves and flowers. " This shows that the chef's food carving skills were superb in the Southern Song Dynasty.

Looking at the comprehensive knife handling skills of famous chefs in Zhejiang today, their skillful side dishes, exquisite cooking and exquisite plate loading, their exquisite and varied knife handling and elegant color matching have won the appreciation of gourmets at home and abroad, all of which reflect the organic combination of cooking skills and aesthetics by Zhejiang chefs, and have created delicious dishes. For example, the traditional famous dish "Sliced Ham" is uniform in thickness, consistent in length and uniformity, and each piece is red and white, especially like an arch bridge in a water town in the south of the Yangtze River. "Crab stuffed with orange", a famous traditional dish in the Southern Song Dynasty, is colorful, delicious and unique. The innovative dish "Splendid Fish Slices", with 9 cm long and uniform fish shreds (which shows the profound skill of the knife), is decorated with a few lines of red and green persimmon peppers, and its color is gorgeous and harmonious, which has won the praise of the majority of diners. Many dishes are named after scenic spots and have beautiful shapes. Many dishes are full of beautiful legends, and strong cultural color is a major feature of Zhejiang cuisine.