Zhejiang cuisine is Zhejiang cuisine, which is rich in Jiangnan characteristics of China's eight major cuisines, has a long history, and occupies an important position in many local flavors in China.
It is said that there is heaven on the top, Suzhou and Hangzhou on the bottom, Zhejiang mountains and clear waters, the sea in the east, the coastline of thousands of miles, the fisheries are dense, and the aquatic resources are abundant.
The famous Zhoushan fishery has more than 500 kinds of economic fish and shell aquatic products such as yellow croaker, striped fish, grouper, splendid lobster and Chestnut shrimp and crab.
The forks of the plain river are full of famous Taihu Nanling, huzhou freshwater fish precious species, such as cinnamon fish, carp, green shrimp, beard crab, etc., as well as four large fish, the production is extremely high.
At the same time, Zhejiang is also the main producer of rice and silkworm mulberry, known as the hometown of fish and rice.
The southwest of Zhejiang is steep and mountainous, hilly and undulating mountains, rare wild game, has always been famous, like the shiitake mushrooms of Jingyuan and the black fungus of Yunhe. The central part of Zhejiang is the basin, and the Jinqu Basin is the Jinhua Granary.
Jinhua ham at home and abroad of civilization,
It is made of two black pigs in Jinhua, one of the national lean pearls. Coupled with the world-famous Hangzhou Dragon Policeman, Ye Shaoxing Old Wine, these are indispensable premium pigments in cooking.
This dish originated in the Neolithic and Mudu cultures. Through the pioneering and accumulation of the ancestors of the Yue Kingdom, in the Han and Tang Dynasties, he began to mature and stereotype, during the Song and Yuan Dynasties, Zhejiang cuisine was very prosperous, and in the Ming and Qing Dynasties, it continued to develop.
The basic style of this dish was already formed during the Ming and Qing dynasties.
This dish is mainly composed of four genres of Hangzhou, Ningbo, Shaoxing and Wenzhou, each with strong local characteristics, and is famous at home and abroad for its strong cultural characteristics.
This dish has a long history. The Emperor Neijing Su asked for guidance, Fang Discussion Day, the City of the East, and the Birth of Heaven and Earth. The land of fish and salt, the waterfront is near the water. His people are wise in their words, and they are all at peace with their beauty. Its historical records are known to be in the biography, and there are records of chuyue land committing daoist cultivation. It can be seen that Zhejiang cuisine has a history of thousands of years. In addition, archaeologists in China excavated a Neolithic, early cultural site from Yuyao, Zhejiang In 1973, among the cultural relics unearthed, there are a large number of chaffs and many rhombus gourd acid jujube nuclei and pigs, deer, tigers, elks, swallows, ducks, eagles, fish, turtles, crocodiles and other more than 40 kinds of animal remains, but also excavated the pottery ancient stove and a batch of axes, pots, pans and other pottery for daily life.
During the Spring and Autumn period of Wuyue, at the end of the Spring and Autumn Period, the capital of the State of Yue used its superior geography, environment and resources, under the influence of the economy, culture and technology of the Central Plains countries, after ten years of life and ten years of lessons, so that the agricultural, commercial, and handicraft production in the Qiantang River Basin has developed rapidly and laid a solid material foundation.
The accountant we have just mentioned is the current Yue Wang Gou jian of Shaoxing City, stepping up armaments for the sake of a rich country. In addition, a large chicken farm was set up in Jishan, Shaoxing City, to prepare chickens for grain and grass for the front line. Therefore, the most ancient dish in Zhejiang cuisine should be the first to promote Shaoxing famous dish clear soup Yue chicken.
This is followed by Hangzhou's Song Sister-in-law Fish Soup
, from Song Wu sweep fish soup. So far, it also has a history of 880 years, from the suburbs of Hangzhou liangzhu and eastern Zhejiang Yuyao Hemudu two ancient sites of human activities found, from pigs, cattle, sheep, chickens, ducks and other skeletons to prove that the cooking raw materials of Zhejiang cuisine have been quite rich 4000 to 5000 years ago.
After the Southern and Northern Dynasties, Jiangnan was spared from war for hundreds of years, the Sui and Tang Dynasties opened for navigation, and the Expansion of the Maritime Sideline Industry in the Grand Canal, Ningbo, and Wenzhou. Foreign economic and trade exchanges are frequent, Hangzhou's economy and culture are a developed, population has increased sharply, business is prosperous, once had a strong twenty miles, opened 40,000 or 30,000 cities. The development of the economy and the exchange of trade have all produced a huge impetus for the development and rise of the culinary industry. As a result, the culinary techniques such as court cuisine and folk cuisine at that time have been greatly developed.
The Southern Song Dynasty jiandu Hangzhou Zhejiang cuisine occupies a major position in southern cuisine, and the second migration of the Chinese nation has played a great role in further promoting the innovation and development of southern cuisine centered on Hangzhou.
In this great migration, celebrities from the north, dignitaries and working people from the north moved south to Zhejiang in large numbers, and the Kyoto culinary culture in the north was transferred to Zhejiang, which made the cooking skills between the north and the south widely exchanged, the catering industry flourished, and the cooking technology was continuously improved. Famous dishes came into being.
Wu Zimu's Mengliang Road, the Prosperous Road of the Old Man of the West Lake, and the elaborate Wulin Old Things all record the prosperity of the food market in Hangzhou City, according to the Mengliang Road Volume Sixteen Tea Hotel, there were more than 280 kinds of pig-colored dishes in Hangzhou at that time.
There are more than fifteen kinds of cooking techniques, exquisite and luxurious restaurants, ordinary restaurants are all over the streets and alleys, touching the eye, and there is a prosperous scene in the north and south.
In the hundreds of years since the Southern Song Dynasty, although the political center has been in the north, it has been rich in material resources and developed in culture. A large number of famous chefs from the north gather in Hangzhou, making Hangzhou cuisine and Zhejiang cuisine from the bud into the state of development.
Since then, Zhejiang cuisine has stood in the list of national cuisine. More than 800 years ago, the famous dishes of the Southern Song Dynasty, such as group immortal soup and two-colored waist, are still famous dishes on high-end study.
And Shaoxing, buckle chicken, meat shrimp, oil chicken, shrimp balls, Ningbo pickles, yellow croaker
Taiwanese cuisine, roasted rock sugar Sydney pear, turtle pot, colorful fan wire, Jiaxing fried crab powder, fried shrimp and crab, etc. have hundreds of years of history.
Wenzhou is very close to Fujian, influenced by Fujian cuisine, in the cooking, pay attention to light, mainly seafood.
During the Republic of China period, the Zhejiang cuisine, which was dominated by Hangzhou cuisine, was basically divided into three major factions, one was to cook the northern flavor of the Golden Gang Restaurant, that is, the big gang dish that the culinary community unanimously valued, mainly cooking high-end raw materials, such as shark fin soup. Sea cucumber, bird's nest, bear paw and roast suckling pig hanging duck.
This state in Hangzhou is the strongest, and the other hui state with braised pork as its specialty is mainly distributed in Hangzhou, Wuxing, Ningbo and other places.
The dishes are heavy in oil, heavy in color, and mainly economical, and the other gang is local dishes. This is a true Shisheng native cuisine.
There is Wang Runxing of Qinghefang in the city, known as Huang Fan'er, and there is also the fish head tofu known as timber wolf tofu, in addition, chicken pickled shoots are all specialty dishes. Shaoxing has LanxiangGuan which specializes in cooking heads.
Zhejiang East Ningbo has Dongfu Garden, pickles, soup, yellow fish, rock sugar, turtle and other famous dishes, is the authentic Ningbo local traditional cuisine.
After the founding of New China, Zhejiang cuisine has developed rapidly like major cuisines in the country. Zhejiang Province has also set up various schools and culinary research institutions specializing in cultivating culinary talents, extensive culinary cultural exchanges, and further improved the equipment and conditions of the catering industry. Since the 1970s and 1980s, this dish has remained the protagonist of traditional dishes.
By the end of the 1980s, some traditional dishes were no longer popular, replaced by chicken tail shrimp, green crab, cream crab, red-backed abalone, and so on, most notably the outlets of food service.
It was getting stronger and stronger every year, especially the development of the private economy was fierce, and by the end of 1992, the number of private individual restaurants in Hangzhou had soared to more than 4,000. In terms of variety and cooking, the practice of private individuals is basically to practice live yarn cooking, and the taste is subject to the demands of the messengers, which forces the state-owned stores to follow suit, partly under the influence of the south wind. Chicken tail shrimp, etc. have replaced some varieties of the old line of dishes. Some traditional dishes plus innovation, Ningbo has played the advantages of seafood, and Wenzhou cuisine has developed many famous dishes with seafood as raw materials.
The formation of Zhejiang cuisine has its historical reasons. At the same time, it is also affected by the specialties of resources. Zhejiang is bordered by the East China Sea with a mild climate and convenient land and water transportation, and the northern half of its territory is located in the rich southeast of China. The Yangtze River Delta Plain is fertile, the rivers and ponds are dense, rich in fruits and vegetables, aquatic resources are also very rich, the source of the southwest of the hilly undulating, the production of mountain treasures and wild game farmhouses, flocks of golden ducks, cattle and sheep fat, all for cooking to provide a solid and rich raw materials.
Specialties include Fuchun River stone fish, Zhoushan yellow fish, Jinhua ham, Hangzhou oil, fragrant tofu, skin, West Lake pure vegetables, Shaoxing hemp duck, moon chicken and wine, West Lake Longjing Tea Zhoushan pike crab.
Anji's bamboo chicken, Huangyan secrets and other rich cooking resources, many famous specialties combined with excellent cooking skills, making Zhejiang cuisine outstanding in the single city system.
The characteristics of Zhejiang cuisine can be summarized in four points, and the selection of materials is detailed. Special fresh and tender is the essence of the materials used, so that the dishes reach the highest quality, special selection of special products, so that the dishes have obvious local characteristics. The ingredients are fresh, so that the dishes remain pure and tender, and the freshness of the seasons makes the dishes fresh and crisp. The second cooking is good at stir-frying, braising and steaming.
The third point is to pay attention to fresh and crisp and tender, maintain the true color and true taste of the main ingredients, and supplement it with fresh bamboo shoots, ham, mushrooms and green leafy vegetables. At the same time, it pays great attention to seasoning to remove fishiness.
Fourth, the form is exquisite, delicate, beautiful and elegant, and many dishes are named after scenic spots and integrate culture into it, reflecting a kind of unconventional and elegant atmosphere.
These four characteristics have been summed up by many gourmets, which boil down to fresh and refreshing, fresh and salty, tender selection of ingredients, and exquisite forms. Representative dishes mainly include Dongpo meat, West Lake vinegar fish, Song Sister-in-law fish soup, braised rock sugar Sydney pear. There are hundreds of kinds of dried stuffy meat, three-wire knocked fish, honey sauce fire party, snow vegetables, large soup, yellow fish, rock sugar sydney pear, turtle, honey juice, irrigation lotus, Ningbo soup dumplings, Huzhou thousand buns and so on.
This dish is famous at home and abroad for its rich cooking techniques, among which six types of stir-frying and braising are the most important methods for cooking.
The common cooking method of this dish has more than 30 kinds of sound reagents, focusing on the coordination of the main ingredients, the taste is full of variations, and the six techniques that are good at it are also different.
When cooking fish, most of them are processed with water, and about two-thirds of the fish dishes are cooked by water heat, highlighting the tender and delicious characteristics of the fish. Traditional dishes. Of course, it is necessary to first promote Hangzhou's West Lake vinegar fish live fish first through boiling water to cook soft and slippery, without adding any greasy, smooth and tender, delicious, praised by everyone, the taste of this dish pays attention to fresh and crisp and tender, maintaining the true color and true taste of raw materials.
The Carp of hangzhou in the Qing Dynasty, in his idle and occasional mail, once thought that the world's good things were in a lonely way, which meant to eat the original taste of the best raw materials.
But the development of cooking proves that the so-called prominent raw material standard is not the raw material economic rationality, scientific cooking to remove its dross.
Leave up the essence to remove its dregs, in addition to the processing, but also need to use onions, ginger, garlic whistle, wine, vinegar and other condiments to achieve the effect of removing the fragrance of the mountain and expelling the bad taste of raw materials.
Increases the aroma of the raw material. For example, zhejiang famous dishes, Dongpo meat with less wine with water cooked mellow and sweet. Due to the abundance of products in Zhejiang, when the name of the dish is configured, most of the delicious flavors produced by the reasonable combination of raw materials such as ham, shiitake mushrooms, mushrooms and green leafy vegetables are complemented by condiments. For example, snow vegetables, big sugar, yellow fish, pickles, bamboo shoots. To accompany the soup, delicious flavor, unique flavor, clear soup more chicken, is steamed with ham, young bamboo shoots, mushrooms as raw materials to make the original mellow. When eaten into the mouth, it is called a tender and fresh.
The list of dishes in this category can be said to be innumerable, which is enough to prove that this dish has its own unique place in the combination of raw materials. In the preparation of seafood, this type of dish is cooked with fresh flavor and accessories to highlight the essence of raw materials.
The form of this dish is exquisite, delicate, beautiful and elegant.
This style characteristics began in the Southern Song Dynasty Mengliang Road Treaty, voyage customs, and people who sold food and drink in department stores.
Mostly decorated car lid bags, rockware, clean and exquisite, to show off people's eyes and ears.
According to the notes of the Southern Song Dynasty.
Zhao Song And Jiangnan were all in Lin'an, that is, in the current Hangzhou court, there was a secret supervision bureau of different temples, and the autocratic carved nectar frying was used for the chef of the secret bureau of the royal meaning, or the papaya was used to carve into the story of Queqiao Immortal.