Chinese Cuisine: Zhejiang Cuisine Culture

An integral part of Zhejiang cuisine

Zhejiang cuisine with a long history is rich in varieties, the dishes are small and exquisite, the dishes are delicious, smooth, crisp and refreshing, which are characterized by clear, fragrant, crisp, tender, refreshing and fresh, occupying an important position in many local flavors in China. Zhejiang cuisine is mainly composed of Hangzhou, Ningbo, Shaoxing and Wenzhou flavors, each with strong local characteristics.

Hangzhou cuisine is the representative of Zhejiang cuisine and has the greatest reputation. It is known for its cooking techniques such as stir-frying, stir-frying, braising and frying, and the dishes are fresh and crisp, elegant and exquisite. Famous dishes include Longjing shrimp, West Lake vinegar fish, Song Sister-in-law fish soup, Dongpo meat, raw fried eel slices, West Lake lettuce soup, thin slices of ham, Eight Treasures Tofu, Called Hua Tong Chicken, Lotus Leaf Powder Tamales and so on.

Ningbo cuisine is good at cooking seafood, the taste is fresh and salty, the cooking technique is known for steaming, roasting and stewing, paying attention to freshness and softness, paying attention to maintaining the original taste, and the color is stronger. Famous dishes include yellow fish with snow vegetable soup, yellow fish with moss drag, eye fish grilled, rock sugar turtle, pot roasted eel, slippery yellow green crab, three-silk mixed clams, Ningbo roast goose and so on.

Shaoxing cuisine is rich in Jiangnan water town flavor, the ingredients are fish, shrimp and river fresh and chicken and duck poultry, beans, bamboo shoots, pay attention to the crispy sticky, original soup juice, light oil to avoid spicy, juice is heavy. Its cooking is often steamed or stewed with fresh ingredients and pickled foods, and it is mostly cooked with Shaoxing wine, so the aroma is strong. Famous dishes include rotten shrimp, dried vegetable stewed meat, Shao-style shrimp balls, head belly vinegar fish, JianHu fish flavor, steamed mandarin fish and so on.

Wenzhou cuisine, also known as "Ou cuisine", is known for cooking seafood, the taste of the dishes is fresh, light and not thin, and the cooking pays attention to light oil, light mustard and heavy knife work. Famous dishes include pop-up cuttlefish flowers, splendid fish shreds, horsebell yellow croaker, double-flavored pike crab, yellow croaker in oil, fried yellow croaker, garlic fish skin and so on.

Cooking characteristics of Zhejiang cuisine

The four flavors of Zhejiang cuisine not only have their own strengths, but also have four characteristics in common:

The selection of materials is exquisite

Zhejiang cuisine selection of ingredients "fine, special, fresh, tender" four principles. Fine, that is, fine, pay attention to the selection of the essence of the material, in order to maintain the elegance of the dish; Special, that is, special products, pay attention to the selection of local seasonal specialties to highlight the local characteristics of dishes; Fresh, that is, fresh, pay attention to the selection of fresh vegetables and fruits and freshly killed seafood river fresh and other raw materials to ensure that the taste of the dish is pure; Tender, that is, tender, pay attention to the selection of new and tender raw materials to ensure that the dishes are fresh and crisp.

Culinary ingenuity

In terms of cooking techniques, Zhejiang cuisine is best at six methods: stir-frying, frying, braising, boiling, steaming and burning. There are also many unique features in the cooking of river fresh and seafood. The stir-frying of Zhejiang cuisine is known for its smooth stir-frying and cooking quickly; Fried, pay attention to the outer pine and tender inside; stewed, and strive to be tender and mellow; Simmering, pay attention to tender and crisp; Steaming, pay attention to ingredients and cooking heat, the main ingredients to achieve fresh and tender and beautiful; Burned, strive for strong flavor and palatable, soft rotten taste. These characteristics are gradually formed by the local people's light and tender eating habits.

Focus on the original taste

Highlight the main ingredients, pay attention to the ingredients, pay attention to the taste of fresh and crisp and tender, and be known for innocence. Most of the Zhejiang dishes are lined with seasonal fresh bamboo shoots, ham, mushrooms, mushrooms and green leafy vegetables, so that the main ingredients are more aromatic and rich in terms of shape, color and taste, such as clear soup Yue chicken cooking, lined with ham, bamboo shoot slices, shiitake mushrooms, vegetable hearts, etc., its soup is more fragrant and attractive.

Exquisitely made

The dishes of Zhejiang cuisine are delicate and beautiful. This style characteristics, began in the Southern Song Dynasty, after a long period of development and evolution, today's Zhejiang cuisine pays more attention to knife work, knife techniques and color matching, and its delicate and changeable knife techniques and elegant color matching have been deeply appreciated by gourmets at home and abroad.

Zhejiang cuisine is rich in Jiangnan characteristics, has a long history and a long history, and is a famous local dish in China. Zhejiang cuisine originated from the Neolithic Hemudu culture, through the pioneering accumulation of the ancestors of the Yue Kingdom, the maturity and stereotyping of the Han and Tang Dynasties, the prosperity of the Song and Yuan Dynasties and the development of the Ming and Qing Dynasties, and the basic style of Zhejiang cuisine have been formed.

To be continued...

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