Sophisticated and Elegant Zhejiang cuisine

Introduction to Zhejiang cuisine

Zhejiang cuisine is one of the eight famous dishes in China and has a very long history. The people of Zhejiang in the past dynasties have a rich variety of foods with various flavors and local characteristics, whether in their daily diet or in various food items during the year and during rituals.

Zhejiang Province is located on the coast of the East China Sea and has a long history. The southwest is hilly, lush with trees, and rich in mountain treasures. The coastal areas are densely covered with fisheries, numerous islands, and rich in aquatic resources.

Today I will introduce to you the top ten classic dishes in Zhejiang. Friends who like them are welcome to like, collect and exchange them.

Zhejiang classic dishes

Zhejiang cuisine – Pomfret rice cake

Taizhou is a characteristic area in Zhejiang. Speaking of Taizhou cuisine, small seafood and rice cakes are the best items on the Taizhou people’s dining table. Bone-in-bone fresh pomfret is paired with soft, glutinous and delicious rice cakes and a thick soup. One portion is simply not enough.

“Three pomfrets and four le” refers to the pomfret in March, and the pomfret in April is the fattest. In this season, steam a piece of fish, sip Xianju’s bayberry wine, and have a portion of pomfret cooked in a house, paired with hand-beaten rice cake segments, and dipped in pomfret soup, that’s great.

Zhejiang cuisine – New Erjin stuffing

For the new Erjin stuffing, the crab meat is made from Jiaxing’s unique Nanhu crab. The meat is delicious and delicate. The rice crust comes from Pinghu farm stoves, which is smooth, smooth and golden in color. The fish gluten is made from white silver carp from Xiangjiadang, Qixing Town, Jiaxing. The meat is smooth and tender.

The shrimps are wrapped in soft and delicate bean flour skin, and the crabmeal is wrapped in the crystal clear silver carp skin. Take a bite of the shrimps and the fushu wrapper, which is fragrant and tender; taste the crabmeal and fish gluten, which is fresh and smooth; take another sip of the soup, which has a pure taste and strong ginger aroma.

Zhejiang cuisine – Braised Pork with Dried Vegetables

“Stewed Pork with Dried Vegetables” is a famous traditional dish in Shaoxing, Zhejiang Province. Shaoxing dried vegetables are a famous specialty across the country. They are tender and fragrant. They are cooked with meat and taste delicious. “Stewed Pork with Dried Vegetables” was originally a home-cooked dish cooked by local rural women.

In the early years of the Republic of China, Shaoxing restaurants used dried vegetables and strips of meat with seasonings to make dishes. It was rich in fragrance, fat but not greasy, and delicious. It attracted a large number of diners, making it a famous dish in Shaoxing city.

Dried vegetables, commonly known as “mold dried vegetables”, are made from mustard greens and are sun-dried. They are a local specialty of Shaoxing, Zhejiang. They are fragrant and tender, and will not deteriorate easily after being stored for a long time. Shaoxing urban and rural residents have long had the custom of making homemade dried vegetables.

Zhejiang cuisine – Fish with three threads

Fish with three silk threads is one of Wenzhou’s traditional folk delicacies and is said to have a history of more than a hundred years. To this day, every time during the New Year and festivals, when relatives and friends are away from each other, they often entertain guests by knocking fish.

“Knocking fish” is to use fresh fish dipped in starch, pounded into thin slices with a mallet, boiled in water, and then cooked into soup or stir-fried. “Three shredded fish” is cooked with “three shredded chicken breasts, ham, and shiitake mushrooms” plus stock and fish. The soup is clear and mellow, tender and smooth, with a harmonious color and unique flavor.

Three-threaded fish, brocaded fish and exploded cuttlefish flowers are known as the “Three Wonders of Ou cuisine”.

Hand Peeled Longjing Shrimp

According to legend, Emperor Qianlong’s trip to the south of the Yangtze River coincided with the Qingming Festival, and he brought back to his palace new Longjing tea donated by local officials. The imperial chef who was preparing to make tea “White Jade Shrimp” smelled the fragrance of the tea given by the emperor and suddenly had a whim. He sprinkled the tea juice and juice into the fried shrimps as a condiment. The fried shrimps were white and tender, and the tea leaves were green. It has a delicate fragrance and is loved by the emperor.

Longjing Shrimp is named after it is made with Longjing tea produced around the Qingming Festival and served with shrimp. It is a famous Hangzhou dish with a strong local flavor. It is crystal clear, with distinct shrimps, and is decorated with tea leaves. It is pure white, elegant in color, and delicious in taste.

West Lake Fish With Vinegar Sauce

West Lake Vinegar Fish, also known as Shusao Chuanzhen and Songsao Fish, is a traditional local flavor dish served in restaurants in Hangzhou, Zhejiang. West Lake vinegar fish is usually cooked with grass carp as raw material. After it is cooked, a layer of smooth and shiny sweet and sour sauce is poured on it. The pectoral fins stand up, and the fish meat is tender and tender, with a crab flavor, fresh and sweet.

During the Republic of China, the scholar Liang Shiqiu once recorded the cooking method of this dish: West Lake grass carp is used. The fish is no longer than a foot long and weighs no more than half a catty. , ready to serve.

Lotus seed chicken

Liye lotus seed chicken, also called lotus seed chicken, is a traditional Zhejiang dish. It is made with lotus seeds from Liye Bailian and local free-range chickens from Zhejiang as the main ingredients, supplemented by ginger slices, salt and Shaoxing wine.

Folks in the Jiande area have a long-standing custom of stewing chicken with lotus seeds to nourish the body. The lotus seed chicken is steamed instead of stewed. The umami flavor of the chicken is more prominent, the fragrance of the lotus seeds is stronger, and the fragrance of the ham is added. The color, aroma, taste and shape are all greatly improved.

Eating this dish regularly can warm the body, replenish qi and calm the mind. It is delicious and nourishing and has extremely high nutritional value.

Qiandao Lake Casserole Fish Head

Qiandao Lake’s organic fish heads have always been praised by people. A mouthful of thick soup is delicious and delicious, and the fish meat is full of endless aftertaste. “Chun Brand Casserole Fish Head” is a traditional famous dish in Chun’an and also a famous dish of Qiandao Lake Fish Restaurant. It uses “Chun brand organic fish” as the main ingredient, does not use any additives, and is carefully and slowly stewed with Qiandao Lake mountain spring water. It has original flavor, milky white soup, delicious meat, and rich nutrition. It is a top-quality food for health.

Qiandao Lake fish head in casserole has a long history. Qiandao Lake fish head cooked in a casserole is even more flavorful. After Qiandao Lake fish head is washed, blanched, fried, boiled, stewed and other processes, the fish skin tightly locks the juice of the fish. , the soup is naturally white, and the deliciousness of the fish and the slight spiciness of the ginger immediately fill your mouth, making your eyebrows fall down with its freshness!

Summarize

Zhejiang Province is located on the coast of the East China Sea, the land of ancient Yue. It is rich in products and a land of fish and rice. The combination of rich local ingredients and northern cooking techniques makes Zhejiang cuisine unique. Coupled with the introduction of Yuhang literati to Zhejiang cuisine, Zhejiang cuisine has the elegance and beauty of literati. It is ranked among the eight famous dishes and is a real Well deserved!

Have a nice day~