What dishes do Zhejiang people like to eat?

The main famous dishes of Zhejiang cuisine are: West Lake vinegar fish, Dongpo meat, crab soup, hometown southern meat, dry fried bell, steamed meat with lotus leaf powder, West Lake water shield soup, Longjing shrimp, Hangzhou braised chicken, Tiger running and flat fire, etc.

1, West Lake vinegar fish:

According to legend, this dish comes from the story of "uncle and sister-in-law handed down treasures": In ancient times, the Song brothers lived by the lake and made a living by fishing. Zhao Daguan, a local villain, saw that Sister-in-law Song was attractive, killed his brother and tried to kill his brother-in-law. Sister-in-law Song advised her brother-in-law to flee and make sweet and sour fish to bid farewell, asking him to "remember the sufferings of the people". Later, my brother-in-law became famous, got rid of violence, tasted this sour and sweet fish dish at an accidental banquet, and finally found his sister-in-law who fled anonymously, so he resigned and returned to his old job as a fisherman. Later generations told this story and imitated the vinegar fish. "West Lake Vinegar Fish" has become a traditional dish in Hangzhou. Fresh grass carp is selected for vinegar fish in West Lake. Hungry 1 ~ 2 days, urge them to expel the smell of soil, beat them alive and cook them. It doesn't need greasy dishes, and its color is bright red, sweet and sour, and its fish is firm, delicious and tender, better than crab meat, and its flavor is unique.

Before cooking, put the grass carp in the pool and starve for two days to eliminate the earthy smell and make the fish firm. After slaughter, remove scales, gills and internal organs, wash them, cut them into two pieces from beginning to end, then cut them with a groove knife, put them in boiling water for 3 minutes, insert chopsticks into the fish's jaw, take them out as soon as possible when you can gently insert them, and put the fish's back on the plate relatively. Use 250g of fish soup, add soy sauce, vinegar, Shaoxing wine and white sugar, boil, pour in wet starch, stir into rice soup, and pour it on the fish.

This dish is characterized by no oil, only boiled water with seasoning, and the fish is cut off, paying attention to its freshness and original flavor.

2. Dongpo meat:

According to legend, this dish comes from the story of Su Dongpo, a great writer in the Song Dynasty. During the Song Dynasty (about AD 1090), Su Dongpo became the secretariat of Hangzhou, and mobilized the people to dredge the West Lake, which was a great success. As a reward for migrant workers, he ordered his family to give them pork donated by the people. According to his experience, reduce fire and save water. When the heat is enough, he will be beautiful and make it delicious. It was distributed to migrant workers with wine, and the family burned the wine and meat together by mistake. As a result, the meat is particularly mellow and delicious. People praised Dongpo as a human being and named this unique meat "Dongpo Meat".

"Dongpo Meat" has experienced the continuous summary and development of the chefs, and has been publicly promoted as the first dish in Hangzhou. The operation method is as follows: select the pork belly with skin, scrape it clean, cut it into 75-gram cubes, put it in a water pot, blanch it thoroughly and take it out; Take a big casserole, put bamboo grates on the bottom, spread onion ginger, add pork, add sugar and Shaoxing sauce, cover it, boil it, stew it for 2 hours until it is crisp, skim off the oil slick, put it in a clay pot with the skin facing up, cover it, and steam it in a drawer for 30 minutes until it is crisp.

It is characterized by oily, soft and waxy taste.

3. West Lake Water Sheep Soup

West Lake shepherd's purse soup is made of fresh medicinal materials, shredded chicken breast and shredded ham unique to Hangzhou West Lake. So it is also called "chicken fire and sheep soup". This dish is bright green, tender and fragrant, with white shredded chicken, bright red fire and delicious soup. This is a famous Zhejiang dish with Hangzhou flavor. Is prepared from water shield, cooked chicken breast, cooked ham, high-grade clear soup, refined salt, monosodium glutamate and cooked chicken oil. The dishes are harmonious, the soup is delicious, and the water shield is tender and smooth, which is famous far and near, highlighting the local flavor characteristics.

4, dry fried bell

The fried bell with bean curd skin, a famous dish in Hangzhou, is regarded as one of the famous dishes in Hangzhou with its bright yellow color, delicious taste and crisp bell, which is very popular among diners. Homesick tofu skin is produced in Dongwu mountain village, Fuyang, Hangzhou, so it is also called Dongwu mountain tofu skin. It has a production history of over 65,438+0,000 years. The above soybeans and high-quality water sources are refined by 18 process. The rotten skin is as thin as cicada slough, oily and bright, soft and tough, with great tension, and is known as the "golden coat". It's delicious, smooth and delicious. It is a high-grade raw material for making various famous vegetarian dishes, and also a special ingredient for frying bells. It is better to eat with sweet noodle sauce, pepper, salt and onion.

The "dry fried bell" takes the tofu skin, a specialty of Sixiang, as raw material, cut into squares, wrapped with stuffing made of pork tenderloin, refined salt, monosodium glutamate and Shaoxing wine, cut into 3.5 cm pieces, fried in 50% hot vegetable oil until crisp, taken out, put on a plate, and served with onion pieces, sweet noodle sauce and salt and pepper. This dish is named after its Huang Liang color, and it tastes crisp as a bell.

5. Braised bamboo shoots in oil

Braised bamboo shoots in oil is a traditional dish in Hangzhou. It is made of tender bamboo shoots unearthed around Tomb-Sweeping Day and cooked with heavy oil and sugar. Its color is bright red, tender and refreshing, fresh and salty with sweetness, which makes people tired after eating for a long time. Bamboo shoots are a specialty of Zhejiang, especially in the mountainous areas of western Zhejiang, where bamboo forests are like the sea. It is abundant at the turn of spring and summer, and listed in summer and autumn. After 10, a large number of winter bamboo shoots emerged, so it has the reputation of "no shortage of bamboo shoots in four seasons", and bamboo shoots have also become an important raw material in diet and cooking. It can be said that "there are no bamboo shoots in the day, and there are no bamboo shoots in the food."

"Braised bamboo shoots in oil" is a kind of tender bamboo shoots unearthed in front of Tomb-Sweeping Day. It is cut along the length, patted loosely, and then cut into 5 cm long sections. Stir-fry with pepper oil, add soy sauce, sugar, monosodium glutamate and fresh soup, boil, simmer with low fire until the soup is thick, and then pour sesame oil.

It is characterized by heavy oil and sugar, bright red color and sweet taste, and belongs to Zhejiang traditional flavor dishes.

6. Call the child a chicken

According to legend, in ancient times, a beggar stole a hen. In the absence of a cooker, he wrapped the chicken in mud, barbecued it on a purple fire, cooked it and peeled off the mud. It's delicious. Later, this mud baking technique was introduced into hotels and restaurants, and after continuous development and improvement, it gradually became a traditional dish in Hangzhou.

The cooking method is as follows: "Choose tender hens weighing about 1.5 Jin, slaughter and clean them, remove the tendons and take out their internal organs, then marinate them with Kaempferia Kaempferia, Illicium verum, soy sauce, Shaoxing wine, white sugar, refined salt, monosodium glutamate, onion and shredded ginger, then wrap them with pigskin oil, lotus leaves and cellophane layer by layer, tie them tightly with fine hemp rope, and then wrap them with the outermost layer."

7. Shrimp in Longjing

The creation of Longjing shrimp is said to be inspired by Su Dongpo's Looking at the South of the Yangtze River. It reads between the lines: "Don't miss the old country for the sake of old friends, try new fire, new tea and poetry wine while you are young." In the old days, there was a custom of not raising fire during the Cold Food Festival, and raising fire after the festival was called "new fire". Picking fried tea leaves at this time is "before the Ming Dynasty" tea (cold food two days after Tomb-Sweeping Day), which is the best in Longjing tea. Longjing tea is famous for its "green, fragrant, sweet and beautiful" and was listed as a "tribute" by the Qing emperor. Shrimp was praised by the ancients as "the treasure of food", which not only has tender and delicious meat and rich nutrition, but also has the functions of tonifying kidney and strengthening yang and detoxifying. "Longjing Shrimp" cooked with fresh Longjing tea and fresh river shrimp before Qingming combines the essence of both. This dish is as white as jade, with attractive fragrance, tender meat and delicious taste. This is a famous dish in Hangzhou with strong local flavor.

"Longjing Shrimp" is made of fresh Longjing tea and fresh river shrimp from the former West Lake in Tomb-Sweeping Day. The dishes are white and green in color, fresh and fragrant in taste, and have strong local characteristics.

The cooking process is as follows: wash the river shrimp, squeeze the shrimp dry, and paste it with egg white, refined salt and wet starch; Take 10g Longjing new tea and brew it with 50g boiling water10g; Boil the shrimp slices with 40% hot oil, then with tea, tea juice and Shaoxing wine.

8. Steamed pork with lotus leaf powder

"Steamed pork with lotus leaf powder" is to cut the ribs with skin into a rectangle with a length of 6 cm and a width of 2 cm, plane a knife edge in the middle of each piece, mix and marinate with sweet noodle sauce, soy sauce, white sugar, Shaoxing wine, shredded onion and ginger, roll a layer of rice flour, put the rice flour in the middle of the knife edge, wrap it with scalded lotus leaf, and steam it in a drawer for 2 hours. The meat is crisp and waxy, fragrant but not greasy. It is really a delicious dish with wine in summer.

9. Braised meat with dried vegetables

Pork is jujube red, dried vegetable oil is black, fresh sesame oil is moist, crisp and waxy, not greasy, salty and slightly sweet, which are the flavor characteristics of braised pork with dried vegetables. Dried vegetables, commonly known as "moldy dried vegetables", are dried with mustard axils. They are native products of Shaoxing, Zhejiang. They are fresh and tender, and are not easy to deteriorate after long-term storage. For a long time, Shaoxing urban and rural residents have the custom of making their own dried vegetables. "Braised meat with dried vegetables" has also become a traditional dish loved by the masses. Premier Zhou Enlai was not in Zhejiang many times before his death, and he also loved to eat this special dish with Shaoxing pastoral flavor.

10, Song Saoyu soup

"Song Sao Zi Tang" is a famous dish in the Southern Song Dynasty, which has a history of more than 800 years. According to "Old Wulin Stories" written in (Song Dynasty), in the sixth year of Xichun (A.D.11), in March 15, Zhao Gou, Song Gaozong, boarded an imperial boat to swim leisurely in the Western Tide and ordered the turtles in the lake to be released. In the announcement, a woman selling fish soup named Song Wusao called herself Tokyo (. Gaozong ate her fish soup and liked it very much. He remembered his old age and gave him gold, silver and silk. From then on, it became famous, rich people rushed to buy food, and Song Saoyu soup became a famous dish in Beijing. Experienced the continuous development and improvement of acting chefs. The ingredients of Songsaozi soup are more particular. Fish soup is bright and tender, and tastes like crab meat. So it is called "crab soup", which is a famous traditional dish in Hangzhou.

1 1, Painan

Zhejiang Jinhua ham is one of the two famous legs in China, and Painan is the top grade of golden leg. It is cut into small pieces and has a domino shape. Beautiful appearance, salty and sweet. Because "Pai" and "Pai" are homophonic, Hangzhou people call it Pai Nan. Leave 0.3cm fat on the ham, cut into 24 pieces of "dominoes" with a width of 1.5cm, a length of 2.5cm and a thickness of 1cm, and pile them on the plate according to the shape of 12 pieces at the bottom, 8 pieces in the middle and 4 pieces at the top. Add boiling water to dissolve sugar, add Shaoxing wine and stir well. Take off the buckle bowl when eating.

12, Cantonese chicken in clear soup

It is a traditional Shaoxing dish, which was handed down from the Spring and Autumn Period. It is cooked with Shaoxing specialty Yue chicken. This chicken is white and tender, and its bones are brittle. Stewed with raw juice, the taste is fresh and refreshing. Emperor Qianlong of the Qing Dynasty ate this dish when he visited Shaoxing, and even claimed to be good. Since then, this dish has become a tribute of the imperial court. Now this famous dish has been improved by Shaoxing chef several times, with ham, mushrooms and bamboo shoots as auxiliary materials, which is more distinctive. Chicken is a whole tender hen, with spices such as ham slices, bamboo shoots, mushrooms and Shaoxing wine. The chicken is white and tender, the bones are crisp and the soup is fresh.

13, yellow croaker and cabbage soup

This is a flavor dish with Ningbo characteristics. Pickled vegetables (that is, potherb pickles) are essential dishes in Ningbo. There is a local saying that "if you don't eat pickles soup for three days, your legs will be sore (that is, you have no strength)", which shows your special hobby for pickles. Pseudosciaena crocea is one of the main seafood in Ningbo Port. "Snow vegetable and yellow fish soup" is not only a traditional dish in Ningbo restaurant, but also a good-looking point at folk banquets. This vegetable soup is milky white and mellow, with firm and tender meat, salty and palatable, fresh and delicious.

14, fish head tofu in casserole

"Hungry rice bowl is small, fish and wine are wide; Ask the guests what they like, tofu fish head. " This is a couplet that Wang Runxing Hotel in Hangzhou once hung. There is also an anecdote about Emperor Qianlong in this "Tofu Grilled Fish Head". In the early spring of one year, Qianlong went down to the south of the Yangtze River and came to Hangzhou. On one occasion, he went to Wu Shan for a private trip in casual clothes. It rained heavily at noon, and he was cold and hungry, so he pushed the door and went in for lunch. The host was very sympathetic. He used half of the only piece of tofu at home to burn spinach, and half of it was stewed in a casserole and served to Qianlong. Hungry and dry, I feel that the vegetable rice tastes particularly good. I still remember this delicious meal after I returned to Beijing. When he came to Hangzhou for the second time, it coincided with the Spring Festival. In order to repay Wang Xiaoer's meal money, Gan Long offered money to help Xiao Er open a restaurant at the foot of Wu Shan in Where Street, and personally wrote the word "Huang Faner" (this is the predecessor of Wang Runxing Hotel). Worker Xiaoer carefully manages and specializes in supplying fish heads, tofu and other dishes. Customers come here, and business is very prosperous. Casserole fish head tofu has also become an enduring traditional dish in Hangzhou.

15, fish head soup

Thanks to the appreciation and admiration of Qianlong, the value of fish head tofu has doubled and it has become a famous dish in restaurants such as Wang Runxing in Hangzhou. Tourists come here in an endless stream, because tofu is easy to deteriorate in hot weather and its supply is limited. On the basis of retaining the basic characteristics of fish head tofu, Hangzhou chefs carefully cooked "fish head thick soup" with ham and Chinese cabbage as ingredients. This dish soup is as thick as milk, and the fish is oily, tender and smooth, delicious and unique. It has become a "sister dish" comparable to "fish head tofu", and both of them are listed as traditional famous dishes in Hangzhou.

16, fried cuttlefish roll

Cuttlefish is also called "squid" and "cuttlefish". Meat is thick and delicious, and it is a commonly used seafood. Chinese medicine believes that cuttlefish is salty and has the function of nourishing blood and nourishing yin. "Fried cuttlefish roll" is a famous dish in Wenzhou, which pays great attention to knife work and temperature. Cuttlefish is finely carved with a fine knife, quickly cooked and curled into wheat ears, with white color and beautiful shape. The fish roll is wrapped in marinade, crisp and tender. This dish won the bronze prize in the second national cooking competition.

17, rock sugar turtle

The soft-shelled turtle is also called soft-shelled turtle, tuanyu, water fish, Yuan Yu, Yuancai, God beast and so on. It contains protein, calcium, phosphorus, vitamin A and other nutrients. Its meat is delicious, and it is a delicacy on the table. It is called "five-flavor food". According to "Daily Materia Medica", soft-shelled turtle has the effects of "tonifying strain and injury, invigorating yang and qi, and greatly tonifying yin deficiency", and it is also recognized as a nourishing food by the people. "Rock sugar turtle" is an authentic dish in Ningbang, which has been circulated for more than 200 years. With its unique cooking method, it is tightly wrapped in hot oil, bright in color and can be kept warm for a long time. Sweet, sour, salty and fresh, with unique flavor. It is listed as one of the top ten famous dishes in Ningbo, and it is also the housekeeping dish of the famous hotel "Zhuangyuan Building" in Ningbo.

18, Fire and Fairy Duck

The fire-heeled fairy duck is made by putting duck's feet and ham's heels in a big casserole, sealing them with seasoning and stewing them with low fire until they are crisp and cooked. It was served in the original pot when eating. Uncover the lid, the soup is still boiling, the mist is churning, the fragrance is tangy, the red fire is moist with fresh and tender oil, and the milky soup is delicious and appetizing. It is one of the traditional famous dishes in Hangzhou. "Fairy Duck" has its origin: It is said that a long time ago, people stewed ducks in a casserole. In order to maintain the original flavor, paste tissue paper around the lid of the casserole and light it for a certain period of time. After the incense is finished, the heat is just right, and the food is appetizing, nourishing yin and tonifying deficiency, which has a good effect on weakness after illness. Stewed duck with fire heel has better nutritional value and dietotherapy effect, and the reputation of "fairy duck" will spread like wildfire.

19, honey fire recipe

Honey fire formula is a high-grade banquet beet cooked by honey juice method. It uses Jinhua ham, a special product of Zhejiang Province, as the main material, selects the best "Zhongyaofeng" male ham with the whole leg texture, and repeatedly soaks and steams it with ice sugar juice until the meat is crisp and tender and the soup is sticky. It takes An Baili, Prunus mume and cherry as raw materials. It is bright in color, salty and sweet, fragrant and unique in flavor.

Jinhua ham is rich in protein and various minerals. According to Compendium of Materia Medica, Jinhua ham has the functions of tonifying kidney and stomach, promoting fluid production and strengthening yang, and strengthening the marrow and foot. In Jiangsu and Zhejiang provinces, people who are weak after illness, old people who prolong life and women who give birth are used to eating ham. Therefore, honey fire recipe is not only a precious food, but also an advanced nutritional tonic.

20. Chenpi

"Drawing" is a common method to make sugar beet. It heats sugar and boils it into sugar juice. When the temperature is just right, put in the raw materials and let the sugar juice stick to the raw materials. It is quite interesting to pick it up and pull it into transparent and slender sugar filaments.

"Chenpi" is made from Huangyan tangerine, a specialty of Zhejiang Province. Oranges are rich in vitamin C, which is sweet and sour. The color of dried tangerine peel is Huang Liang, crisp and refreshing, with sweetness in acid. It is a beet with high nutritional value and good taste.

2 1, Wu Shan shortbread

According to legend, 1000 years ago, before the Five Dynasties and Ten Kingdoms, it was besieged in the battle between Anhui and Dr. Li of the Southern Tang Dynasty and faced with the difficulty of lack of food. The locals used chestnut powder to make shortcakes to support Zhao Jun, and finally Zhao won. In 960 AD, Zhao Kuangyin established the Northern Song Dynasty in the capital of the Song Dynasty (now Kaifeng, Henan). When he became emperor, he often asked the chef to make this kind of cake, which was called "great rescue". In the Southern Song Dynasty, the capital was moved to Lin 'an (that is, Hangzhou), and "salvation" also spread from the imperial chef to the people. People use flour and oil to crisp this kind of cake, especially the crisp cakes supplied by Wu Shan Scenic Area are more distinctive, with white color, clear crisp layer, crisp and sweet taste, oily but not greasy, and are known as "the first point in Wu Shan". "Wu Shan Shortbread" has become the traditional name of Hangzhou, and it has been passed down to this day.

22. Ningbo Tangtuan

Ningbo Tangtuan is a traditional dim sum handed down from the Southern Song Dynasty, which has formed its own unique characteristics through long-term development. It grinds glutinous rice into slurry with water, and then hangs it in a cloth bag to drain the water until it is dry but not sticky. This kind of water is pink and white, waxy but not sticky. The jiaozi made of it is thin and sticky, and the stuffing is oily, sweet and not greasy, each with its own characteristics, so it has the reputation of "hanging jiaozi in the south of the Yangtze River". There is also an anecdote about the popularity of Ningbo Tangtuan and Ningbo "Gangya Dog" Tangtuan Store: in the 1940s, there was a vendor named Jiang Agu in Ningbo Chenghuang Temple, who made a living by selling red date soup and fermented tangtuan. Later, he learned the craft of making lard dumplings, and his business was booming. Soon, he moved to Ming Kai Street and opened a shop. In order to attract customers, he drew a jar with the same sound as his name on the signboard of the store.

23. Jiaxing Zongzi

Zongzi is the main product of Jiaxing, especially the fresh meat Zongzi in Wufangzhai. It started at 192 1 and has a history of more than 70 years. Jiaxing Zongzi has a long-standing reputation for its exquisite materials, fine production, pure taste and four-season supply. Known as the "King of Zongzi", it is well-known in Jiangsu, Zhejiang, Guangdong, Shanghai and other provinces and cities 1 and exported overseas. Jiaxing Zongzi, represented by Wufangzhai, has developed dozens of new varieties such as egg yolk, ham and chestnut besides traditional varieties such as pork and fine sand. The finished product of Jiaxing Zongzi is beautiful and unique in appearance, fragrant and moist, crisp and tender in meat, delicious and fat but not greasy. If you divide it into four pieces with chopsticks, you will see meat in each piece, which has a different Jiangnan flavor.

Chicken leg taro

manufacturing process

1. Wash and cut chicken legs, peel and wash taro, and cut into hob blocks;

2. Add oil to the hot pot, pour in the chicken legs and taro pieces, stir fry a few times, and pick them up;

3. Leave a little in the pot, then pour in the chicken legs and taro pieces, add salt, monosodium glutamate and broth, stew for 25 minutes on medium heat, pour in sesame oil, sprinkle with chopped green onion, and take off the pot.