Sanxian soup is a kind of delicious food, which is a traditional dish in the south of the Yangtze River. It belongs to Jiangsu and Zhejiang cuisine. The main ingredients are sea cucumber, squid and dried bamboo shoots, and the auxiliary materials are salt, monosodium glutamate, cooking wine, pepper, pea seedlings, chicken and duck soup and so on. Sanxian soup is very convenient and delicious. Sanxian soup is soft, tender and delicious, smooth and palatable. The clear soup is white, delicious and delicious, and rich in nutrition. It is a relatively high-grade pasta soup.
The raw materials of Sanxian soup 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 reflects the principle of Zhejiang cuisine's selection of fresh materials and parts, and follows the "four-season order".
Cuisine characteristics
summarize
Based on the above four schools, Zhejiang cuisine, as a whole, has obvious characteristic styles and four characteristics: exquisite selection of materials, unique cooking, attention to original taste and fine production.
Pay attention to material selection
Raw materials pay attention to varieties and seasons, so as to fully reflect the softness and crispness of raw materials. Seafood, fruits and vegetables used are all seasonal, and poultry and livestock used are mostly specialty products, which fully embodies the principle that Zhejiang cuisine pays attention to freshness and parts, and follows the "four-season order".
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: that is, specialty. 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, tender: that is, tender, pay attention to the selection of new and tender raw materials to ensure that the dishes are fresh and crisp.