Since ancient times, there is a proverb that "there is heaven on the top, suzhou and Hangzhou on the bottom", I believe that in everyone's impression, the Jiangsu and Zhejiang areas have always been the existence of small bridges and flowing water, beautiful mountains and rivers. Here the river network is dense, rich in products, known as the land of fish and rice. Zhejiang cuisine is also unique, full of profound cultural heritage, the dishes are small and exquisite, elegant and elegant. Today, The second child will introduce you to the top ten classic Zhejiang dishes!
1. Three-wire knocking fish
Three-silk knocked fish is a dish that every household in Wenzhou will make. Legend has it that an old abbot was killed in the sea on the way to take the scriptures, and after the little monk overtook him at the sea for 49 days, a lot of yellow fish suddenly appeared on the surface of the sea, which reminded him of the yellow robes that Master wore when he left, and he felt that these fish ate Master's body to show yellow, so he was very angry, and he picked up these fish and chopped them into meat and pounded them on the wooden fish, knocking them into fillets. Due to the excessive number, the boatman took some of it and boiled it into a soup, and the result was extremely delicious, and the reputation of this dish spread to this day.
In the past, yellow croakers were used, but because of their higher price, they now use more anchovies, that is, grass carp. The method is to remove the head, tail and skin of the grass carp, roll the starch on the fillet, and then use a mallet to knock it into the size of a pancake. After knocking, blanch with boiling water, then cool water, cut into long strips, with ham shredded, chicken shredded, shiitake mushroom shredded, shredded meat, etc., and then add a few vegetable hearts, chicken soup, seasoning, it becomes a smooth, delicious three-wire knocked fish. This dish combines various flavors such as sweet, spicy, salty, sour and fragrant, and it is difficult to forget after eating, no wonder it is a well-known dish in Wenzhou!
2. Qiandao Lake casserole fish head
The biggest feature of Qiandao Lake casserole fish head is tangbai. The fish is delicate and tender, and the milky white soup floats a thin layer of fish oil, which is beautiful in appearance, fragrant and smooth to drink, and the lips and teeth are fragrant, making people want to drink another bowl. The local area also often holds competitions such as "Qiandao Lake Fish Head King", which shows the importance of this dish in the local area!
3. West Lake vinegar fish
West Lake vinegar fish can be said to be a famous dish that everyone knows, it is the signature of Hangzhou Gang cuisine, and it has a history of hundreds of years, and the practice has been continuously developed during this period. Nowadays, the West Lake vinegar fish usually uses grass carp as a raw material, and after cooking, it is poured with a layer of red sweet and sour vinegar, and the tender fish meat is accompanied by a sour and sweet sauce, which is very delicious. Many restaurants also use sea bass as a raw material, which has richer nutritional value.
4. New two brocade filling
Erjin stuffing is a famous dish in Jiaxing, it is rumored that this dish was popular among the Beijing officials from Jiaxing in Beijing in the late Qing Dynasty, the name of the dish is elegant, if you write bluntly about the oil gluten stuffed meat stewed tofu cloth bag, it will become a little styleless. On the basis of the original, the oil gluten is replaced by a greener and more ecological rural rice skin, the pork filling is replaced by river prawn filling, and the white flower silver carp is made into fish gluten, wrapped in crab flour made of local Nanhu crab. The improved new erjin filling has a smoother texture, a more delicious taste, and a healthier taste, making it a good health product.
5. Pomfret rice cake
People in Jiangsu and Zhejiang love to eat rice cakes and like to mix rice cakes with various ingredients. This pomfret rice cake is very local. The pomfret meat is tender, the rice cake is soft and sticky, and it also absorbs a full of soup, and the combination of the two makes this delicious taste unforgettable.
Next time, Xiao Er will continue to bring five other classic Zhejiang dishes that make people feel refreshed and mouth-watering!
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