The taste of Zhejiang cuisine pays attention to freshness, crispness and tenderness, and maintains the natural color and true taste of raw materials. Li Yu, a native of Hangzhou in the Qing Dynasty, once thought that "good things in the world go their separate ways", which meant eating the original flavor of first-class raw materials.

However, the development of cooking proves that the so-called highlighting the original flavor of raw materials does not mean that raw materials have been cooked reasonably and scientifically, and their dross has been removed and their essence has been retained. Get rid of its dross, that is, in addition to cooking, we also need to use onions, ginger, garlic, Shaoxing wine, vinegar and other seasonings. , to achieve the effect of removing fishy smell, enhancing fragrance, driving away the bad taste of raw materials and increasing the fragrance of raw materials.

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Zhejiang cuisine:

1, Xihu Shuimu Decoction

West Lake shepherd's purse soup is made of fresh medicinal materials, shredded chicken breast and shredded ham unique to Hangzhou West Lake. So it is also called "chicken fire and sheep soup". This dish is bright green, tender and fragrant, with white shredded chicken, bright red fire and delicious soup. This is a famous Zhejiang dish with Hangzhou flavor.

2, dry fried bell

The dry frying clock is a thousand frying clocks made of the famous four-fragrant bean curd skin in Hangzhou. Because of its color, fragrance and crispness, it has become one of the famous dishes in hangzhou dishes and is deeply loved by people. Homesick tofu skin is produced in Dongwu mountain village, Fuyang, Hangzhou, so it is also called Dongwu mountain tofu skin.

Baidu encyclopedia-Zhejiang cuisine