What flavors of food do Zhejiang people like to eat?

1. West Lake Vinegar Fish:

This dish is said to come from the story of "Uncle and Sister Biography": In ancient times, the Song brothers lived by the West Lake and fished for a living. Zhao, the local villain, saw Song Sister-in-law's beauty, killed his brother and wanted to harm his brother-in-law. Song Sao advised her brother-in-law to flee, cooked sweet and sour fish as a farewell dinner for him, and asked him to "remember the sufferings of the people." Later, my brother-in-law gained fame and fortune, put an end to violence, and was peaceful. Occasionally, he tried this sweet and sour fish dish. Finally, he found his sister-in-law, who had escaped her name. He resigned and returned to his old job as a fisherman. Later generations handed down its story and imitated its method to cook vinegar fish. "West Lake Vinegar Fish" has become a traditional dish in Hangzhou. The vinegar fish in the West Lake is made of fresh grass carp. After 1-2 days of hunger, it can get rid of its earthy smell. It's cooked alive, and there are no greasy dishes. Its color is bright red, sweet and sour, the fish is firm, delicious and tender, superior to crab meat and unique in flavor.

Before cooking, put grass carp in the pond and starve for two days, which can eliminate the earthy smell and make the fish firm. After slaughter, remove the 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, stab the fish's jaw with chopsticks, take them out when it can be lightly stabbed, and put the fish's back in a plate. Boil 25g fish soup, add soy sauce, vinegar, Shaoxing wine and white sugar, boil, pour wet starch, stir into rice soup, and pour it on the fish.

This dish is characterized by no oil, only boiled water and seasoning, and the fish is cut, and its freshness and original flavor are emphasized.

2. Dongpo Meat:

This dish was handed down according to the story of Su Dongpo, a great writer in the Song Dynasty. During the Song Dynasty (about 19 AD), Su Dongpo was appointed as the secretariat of Hangzhou, mobilized people to dredge the West Lake, and completed his work. As a reward for migrant workers, he ordered his family to give them the pork given by the people, and according to his experience: slow down the fire, add less water, and when the fire is strong, he dresses himself up beautifully and makes delicious food. Together with the wine, it was distributed to migrant workers, and the family mistakenly burned the wine and meat together. In this way, the meat tastes particularly mellow and delicious. People praised Dongpo as a person and named this piece of meat with unique flavor "Dongpo Meat".

"Dongpo Meat" has been promoted to the first dish in Hangzhou through the continuous summary and development of chefs. The operation method is as follows: select the pork belly with skin, scrape it clean, cut it into 75g cubes, put it in a water pot and blanch it, then take it out; Take a large casserole, put bamboo grates on the bottom, spread minced onion and ginger, then add pork, add white sugar and Jiu Shao soy sauce, cover and seal, bring to a boil, simmer for 2 hours, stew until crisp, skim off the oil slick, put it in the casserole with the skin facing up, cover it, and steam in the drawer for 3 minutes until crisp.

it is characterized by oily, soft and waxy taste.

3. West Lake Shepherd's Soup

West Lake Shepherd's Soup is made of fresh herbs, shredded chicken breast and shredded ham, which are special products of Hangzhou West Lake. Therefore, it is also called "chicken water shield soup". This dish is bright green, tender and fragrant, with white shredded chicken and bright red shredded fire, bright color and delicious soup. This is a famous Zhejiang dish with Hangzhou flavor. Made of water shield, cooked chicken breast, cooked ham, high-grade broth, refined salt, monosodium glutamate and cooked chicken oil, it is a specialty of Hangzhou West Lake. The dishes are harmonious in color, delicious in soup, tender and smooth in water shield, well-known and prominent in local flavor.

4. Dry fried bell

A thousand fried bells with bean curd skin, a famous dish in Hangzhou, has been promoted to one of the famous dishes in Hangzhou because of its bright yellow color, fragrance and crispness, and is very popular among diners. Sweet bean curd skin is produced in Fuyang mountain village, Hangzhou, so it is also called mountain bean curd skin. It has a production history of more than 1 years. The above grade soybeans and high-quality water sources are refined through 18 processes. The rotten skin is as thin as cicada slough, oily and bright, soft and tough, with strong tensile force, and does not paste when falling into water. It is called the "Golden Coat". Turn green and delicious, smooth and tender and delicious. It is a high-grade raw material for making various famous vegetarian dishes, and also a special ingredient for frying bells. When eating, it is supplemented with sweet noodle sauce, salt and pepper, and scallion, and the taste is better.

the "dry fried bell" is made of tofu skin, a specialty of the four townships. Cut it into cubes, roll it with stuffing made of pork tenderloin, refined salt, monosodium glutamate and Jiu Shao, then cut it into 3.5cm pieces, fry it in 5% hot vegetable oil until it is crisp, then take it out, put it on a plate, and serve with onion pieces, sweet noodle sauce, pepper and salt. This dish has the color of Huang Liang, so it's named because it's crisp as a bell.

5. Braised bamboo shoots in oil

Braised bamboo shoots in oil is a traditional flavor 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, fresh, salty and sweet, which makes people eat for a long time. Bamboo shoots are a specialty of Zhejiang, especially in the mountainous areas of western Zhejiang. Bamboo forest is like the sea. Spring buds are everywhere at the turn of spring and summer. Whip bamboo shoots are on the market in summer and autumn. After October, a large number of winter bamboo shoots emerged. Therefore, it has the reputation of "no shortage of bamboo shoots in four seasons", and bamboo shoots have become an important raw material in food and cooking. It can really be described as "no bamboo shoots, no food, no bamboo shoots".

"Braised bamboo shoots in oil" is to select tender bamboo shoots unearthed before Qingming Festival, cut them along the length, pat them loose, and then cut them 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 sprinkle with sesame oil.

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

6, called Huatong Chicken

According to legend, in ancient times, a beggar stole a hen. When there is a shortage of pots and stoves, he wraps the chicken in mud, barbecues it with purple fire, cooks it, and then peels the mud. The food tastes delicious. Later, this mud baking technology was introduced into restaurants, and after continuous development and improvement, it has become a traditional dish in Hangzhou.

The cooking method is as follows: "Choose a tender hen weighing about 1.5 kilograms, slaughter it, wash it, remove tendons and viscera, marinate it with a marinade made of Kaempferia Kaempferia, Illicium verum, soy sauce, Shaoxing wine, white sugar, refined salt, monosodium glutamate, scallion and shredded ginger, then wrap it layer by layer with pork net oil, lotus leaves and cellophane, tie it with fine hemp rope, and wrap it outside.

7. Longjing Shrimp

The creation of Longjing Shrimp is said to be inspired by Su Dongpo's word "Looking at the south of the Yangtze River". This word says: "Don't think about the old country for the old friends, but try new tea with new fire and enjoy time with poetry and wine." In the old days, there was a custom of not lighting a fire during the Cold Food Festival, which was called "new fire" after the festival. The fried tea picked at this time is "Qian Ming" tea (Tomb-Sweeping Day is the day after cold food), which is the best in Longjing tea. Longjing tea is known as "green, fragrant, sweet and beautiful" and was listed as a tribute by the Qing emperor. River shrimp was praised as "delicious food" by the ancients. It is not only fresh and delicious, but also nutritious, and has the effects of tonifying kidney and strengthening yang and detoxifying. "Longjing Shrimp" cooked with fresh Longjing tea and fresh river shrimp before Qingming Festival is a famous dish in Hangzhou with strong local flavor. Its color is like white jade, emitting an attractive fragrance.

"Longjing Shrimp" is cooked with fresh West Lake Longjing tea and fresh river shrimp in front of Tomb-Sweeping Day. The dishes are white and green, fresh and fragrant, with strong local characteristics.

The cooking process is as follows: the shrimp is washed, squeezed and beaten with egg white, refined salt and wet starch; Take 1 grams of fresh Longjing tea and soak it in boiling water for 1 minutes; Cooked shrimps are cooked with 4% hot oil, then cooked with tea leaves, tea juice and Shaoxing wine, and stir-fried.

8. Steamed pork with lotus leaf powder

"Steamed pork with lotus leaf powder" is to cut the ribs with skin into rectangular strips with a length of 6 cm and a width of 2 cm, cut a knife edge along the middle of each piece, mix and marinate with sweet noodle sauce, soy sauce, white sugar, Shaoxing wine and shredded onion and ginger, roll a layer of rice flour, put 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 actually delicious with wine in summer.

9. Braised meat with dried vegetables

Pork is red, dried vegetable oil is black, fresh sesame oil is moist, crisp and glutinous, not greasy, salty and slightly sweet, which are the flavor characteristics of stewed meat with dried vegetables. Dried vegetables, commonly known as "moldy dried vegetables", are made of mustard axils and dried. They are native products of Shaoxing, Zhejiang. They are fragrant and fresh, and they are not easy to go bad after a long time. For a long time, Shaoxing urban and rural residents have the custom of homemade dried vegetables. Braised meat with dried vegetables has also become a popular traditional dish. Premier Zhou Enlai visited Zhejiang many times before his death, and he also liked to eat this special dish with Shaoxing pastoral flavor.

1. Song Saozi Soup

"Song Saozi Soup" is a famous dish in the Southern Song Dynasty, with a history of more than 8 years. According to "Old Wulin Stories" carefully written in the Song Dynasty, on March 15th, in the sixth year of Xichun (AD 1171), Zhao Gou, Song Gaozong, boarded an imperial boat for a leisure trip to the West, and ordered his attendants to buy turtles and fish and set them free in the lake. A woman named Song Wusao, who claimed to be from Tokyo (now Kaifeng), drove here and made a living by selling fish soup by the West Lake. Gaozong ate the fish soup she made and appreciated it very much. He remembered her old age and gave it gold, silver and silk. From then on, fame rose, and rich people rushed to buy food. Song Saoyu soup became a famous dish in Beijing. Experience the continuous development and improvement of substitute chefs. The ingredients of Song Saoyu soup are more exquisite, and the fish soup is shiny, fresh and smooth, and tastes like crab meat. So it is called "racing crab soup", which is a traditional dish in Hangzhou.

1. Pinen

Zhejiang Jinhua Ham is one of the famous northern and southern hams in China, and Pinen is the top grade of golden ham-Zhongyaofeng, which is cut into dominoes. Beautiful appearance, salty and sweet taste, because it is homophonic with Pai, it is called Pai Nan in Hangzhou. Leave .3 cm of fat on the ham, cut into 24 pieces of "dominoes" with a width of 1.5 cm, a length of 2.5 cm and a thickness of 1 cm, press 12 pieces, 8 pieces in the middle and 4 pieces on the plate, dissolve the white sugar in boiling water, add Shaoxing wine, stir well, pour it on the ham, cover the buckle bowl and steam for 2 minutes. Take off the buckle bowl when eating.

12. Clear soup and chicken

Shaoxing is a famous traditional dish, which is said to have been handed down from Yue in the Spring and Autumn Period. It is cooked with Shaoxing specialty Yue chicken. This chicken is tender and crisp. 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 that it was delicious. Since then, this dish has become a tribute to the court. Now, this famous dish has been improved several times by Shaoxing chef, and it is more distinctive with ham, mushrooms, bamboo shoots and other accessories. Chicken is made from a whole tender hen and stewed with sliced ham, bamboo shoots, mushrooms, Jiu Shao and other condiments. The chicken is tender, the bones are crisp and the soup is fresh.

13. white cabbage soup and yellow croaker

this is a unique dish with Ningbo characteristics. Xuecai (potherb mustard) is a must-have dish in Ningbo. There is a local saying that "if you don't eat pickled vegetable soup for three days, your legs are sore (that is, you have no strength)", which shows your special hobby for potherb. Pseudosciaena crocea is one of the main seafood in Ningbo Port. "Snow vegetable soup with yellow croaker" is not only a traditional dish in Ningbo restaurants, but also the most popular dish at folk banquets. This soup has mellow milk flavor, firm and tender meat, salty and delicious taste.

14. Fish head and tofu in a casserole

"Hungry, the rice bowl is smaller, and the fish and wine intestines are wider; Ask the guests what they like, tofu and fish head. " This is a couplet that Wang Runxing Hotel in Hangzhou once hung. There is also an anecdote about this "tofu brain fish head" related to Emperor Qianlong. One year in early spring, Gan Long came to Hangzhou from Jiangnan. On one occasion, he was traveling privately in Wu Shan in casual clothes. At noon, he was caught in a rainstorm and took refuge under the eaves of a family halfway up the mountain. He was cold and hungry, so he pushed the door and went in for lunch. The shopkeeper felt very sympathetic when he saw it. He used the only piece of tofu at home, half of which was used to cook spinach, and the other half was stewed with fish head in a casserole for Gan Long to eat. Hungry, Gan Long thinks vegetable rice tastes particularly good. After returning to Beijing, he still remembers this delicious meal. When he came to Hangzhou for the second time, it coincided with the Spring Festival. In order to repay Wang Xiaoer's generous gift for a meal, Ganlongji Yinzhuer opened a restaurant at the foot of Wu Shan in Where Street, and personally wrote the word "Imperial Faner" (this is the predecessor of Wang Runxing Hotel). The second worker carefully manages and specializes in cooking fish head and tofu. 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

Because of the appreciation and admiration of dried fish head tofu, its value has doubled and it has become a famous dish in restaurants such as Wang Runxing in Hangzhou. There is an endless stream of tasters coming here. Because tofu is easy to deteriorate in hot weather and its supply is limited, chefs in Hangzhou have carefully cooked "fish head soup" with ham and cabbage as ingredients on the basis of maintaining the basic characteristics of fish head tofu. This soup is as thick as milk, and the fish oil is moist, tender and smooth, with delicious taste and unique flavor. Compared with "fish head tofu", it has become a "sister dish", both of which are listed as traditional famous dishes in Hangzhou.

16. Explosive squid roll

Cuttlefish is also called "squid" and "cuttlefish". It is a commonly used seafood with delicious meat. 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, with exquisite craftsmanship and temperature. The fish is carefully carved with a fine knife, cooked quickly, curled into the shape of wheat ears, white and beautiful, and the marinade tightly wraps the fish roll, which is crisp and tender. This dish won the bronze prize in the second national cooking competition.

17. Rock sugar turtle

Turtle, also known as turtle, tuanyu, water fish, Yuan Yu, Yuancai, Shenshou, etc., contains nutrients such as protein, calcium, phosphorus and vitamin A. Its meat is delicious, which is delicious on the table and is called "five-flavor food". According to the Daily Materia Medica, soft-shelled turtle has the effects of "tonifying fatigue, strengthening yang and nourishing yin" and is also recognized as a nourishing food by the people. "Rock sugar turtle" is an authentic Ningbang famous dish, which has been circulated for more than 2 years. With its unique cooking method, the soft-shelled turtle is wrapped tightly with hot oil in hot sauce, which is bright in color, can keep warm for a long time, sweet and sour, salty and fragrant, and moistens the mouth with glutinous rice, which has a unique style. It is listed as one of the top ten famous dishes in Ningbo, and it is also the housekeeping dish of Zhuangyuan Building, a famous shop in Ningbo.

18. Xianduck with Fire Heel

Fresh Vulcan duck is made by putting duck's feet and ham in a big casserole, sealing them with seasoning and stewing them with slow fire until they are crisp and cooked. It was served in the original pot when eating. After opening the lid, the soup is still boiling, the fog is churning, the special fragrance is tangy, the fire heel with red fragrance, the fat duck with fresh oil and the milky soup are delicious and appetizing. It is one of the traditional famous dishes in Hangzhou. "Fairy Duck" originated from the new moon. It is said that a long time ago, people stewed ducks in sand pots. In order to keep the original flavor, they put tissue paper around the lid of the sand jar, lit incense and timed it. After the incense is lit, the temperature is just right. Eating appetizing and promoting fluid production, nourishing yin and tonifying deficiency have 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 recipe is an advanced banquet beet cooked by honey juice method. It uses Jinhua ham, a special product of Zhejiang province, as the main material, selects the side of "Zhongyaofeng" ham with the best texture of the whole leg, and repeatedly soaks and steams it with ice sugar juice until the meat is crisp and waxy and the soup is thick. With concentric white lotus, green plum, cherry and other ingredients, it looks colorful, tastes salty and sweet, and has a unique flavor.

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

2. Spinning oranges

"Spinning" 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. Pick it up and pull it into a transparent and slender sugar filament, which is quite interesting to eat.

"brushed tangerine" is made from Huangyan tangerine, a special product of Zhejiang, which is rich in vitamin C, sweet and sour. The produced brushed tangerine has Huang Liang color, crisp taste and sour taste. It is a beet with high nutritional value and good taste.

21. Wu Shan shortbread

It is said that more than a thousand years ago, it was one of the five dynasties and ten countries.