2, fresh soup and strong flavor: Zhejiang cuisine is good at cooking river food, crispy and glutinous in the mouth, creamy soup, fresh and strong flavor.
3, sweet and sour taste: Zhejiang cuisine makes good use of cooking wine, green onions, ginger, sugar, vinegar, etc., and the dishes made are sweet and sour, refreshing and appetizing, with a delicious taste.
4, the original flavor: Zhejiang cuisine focuses on maintaining the flavor of the ingredients themselves, pay attention to the tenderness and softness, will not be too much to add seasoning to interfere with the flavor of the ingredients themselves.
Zhejiang cuisine is rich in Jiangnan characteristics, Zhejiang cooking has a history of thousands of years, a long history, is China's famous local dishes. Zhejiang cuisine is mainly distributed in Ningbo, Shaoxing, Hangzhou and other places. Zhejiang bordering the East China Sea, mild climate, aquatic resources are very rich, there are fresh vegetables in all seasons, because of its geographic location, Zhejiang cuisine ingredients are fine, with local characteristics, fresh, crisp and tender.
The representative dishes of Zhejiang are West Lake vinegar fish, dry fried bell, yellow fish with snow vegetables, Dongpo meat, clear soup Yue chicken, Yuanjiang perch Ulva soup, called chicken, raw explosive scales, Longjing shrimp and so on.