Zhejiang cuisine is one of the eight traditional cuisines in China. It has beautiful mountains and clear waters and rich products. Therefore, the proverb goes: " There is heaven above, and Suzhou and Hangzhou below ." Zhejiang Province is located on the coast of the East China Sea, with a network of waterways in the north, known as the land of fish and rice. The hills in the southwest are undulating, rich in precious mountain game.
The east coast is densely covered with fishing grounds and rich in aquatic resources. There are more than 500 species of economic fish and shellfish products. The total output value ranks first in the country. The products are rich in products, delicious dishes, unique characteristics, and have a reputation.
Zhejiang Cuisine Features
Zhejiang cuisine is based on the above four schools. On the whole, it has obvious characteristics and styles but also has four common characteristics: an exquisite selection of materials, unique cooking, emphasis on original flavor, and fine production.
Choose materials carefully
The raw materials pay attention to the variety and seasons to fully reflect the tenderness and crispness of the raw materials. The seafood, fruits, and vegetables used are all seasonal, and the poultry and livestock used are mostly special products, which fully reflects the selection of Zhejiang cuisine. Fresh and lively, the materials used to pay attention to the parts, and the material selection principles of the "four seasons" are followed.
The selection of materials is engraved for "fine, special, fresh, and tender."
1. Fine: Fine, focus on selecting the essence of raw materials to keep the dishes elegant and superior;
2. Special: namely special products. Pay attention to the selection of local seasonal specialties to highlight the local characteristics of the dishes;
3. Fresh: fresh and live, pay attention to the selection of raw materials such as seasonal fruits and vegetables and fresh seafood to ensure the pure taste of the dishes;
4. Tenderness: that is, tender and tender, pay attention to the selection of new and tender raw materials to ensure the freshness and crispness of the dishes.
Zhejiang cuisine is well-known at home and abroad for its rich and colorful cooking techniques, among which 6 types of fried, fried, braised, braised, steamed, and roasted are good. "The method of cooked food is the heaviest heart." There are more than 30 types of cooking methods commonly used in Zhejiang cuisine. The six techniques he is good at have their own advantages:
1. Stir-fry, it is good at smooth fry, it is required to be quick to become a dish, the finished product has a smooth and tender texture, thin oil and light gorgon, refreshing and delicious but not greasy;
2. Deep-fried, the dishes are loose on the outside and tender on the inside, striving to be tender and mellow, and the heat is just right. They are good at wrapping and frying;
3. Stewed, stewed dishes made with the technique of stew, the soup is as fresh and tender and the soup is thick;
4. The dishes made by the technique of slurping and slurping pay attention to heat and ingredients, and the main ingredients need to be fresh and tender, highlighting the fresh and pure taste of the raw materials;
5. Steaming, pay attention to ingredients and cooking temperature, the main ingredients are fresh and tender;
6. The dishes cooked by the technique of burning and burning are also known for firework. The raw materials are required to be braised and crispy, and the aroma is delicious.