What dishes do Zhejiang people like to eat? How does it taste?

The taste of Zhejiang cuisine

Zhejiang people generally eat fresh vegetables, because Zhejiang has mountains and lakes, such as mountain delicacies and lake delicacies. People in Zhejiang generally eat relatively bland food, because there are more seafood along the coast, and steaming is used to restore the original taste of the seafood. But it is also divided into specific regions. People in the southeastern coastal areas like to eat light food, such as Wenzhou, Ningbo, and Taizhou, and they also like to eat seafood. If there is no seafood, more chicken essence should be added to the cooking to increase the umami flavor. People in the west like to eat salty and spicy food. Quzhou and Jinhua, for example, are somewhere in between and more neutral. Hangzhou people like light and sweet food, so they need to add some sugar when cooking.

Signature dish of Zhejiang region

1. West Lake Vinegar Fish

West Lake Vinegar Fish uses fresh grass carp and is starved for 1 to 2 days to promote its excretion. It has an earthy taste and is cooked live. It is not greasy. It is bright red in color, sweet and sour, and the fish meat is firm, delicious and tender, better than crab meat, and has a unique flavor. The characteristic of this dish is that it does not use oil, only boiled water and seasonings are used. The fish meat is cooked until it is raw, and the fish is eaten fresh, tender and original.

2. Dongpo Pork

Dongpo Pork, also known as Rolled Pork and Dongpo Braised Pork, is a famous traditional dish featured in Meishan and Jiangnan regions. Dongpo Pork is found in Zhejiang cuisine, Sichuan cuisine, Hubei cuisine and other cuisines, and the methods are different in different places. Some are boiled first and then grilled, some are boiled first and then steamed, and some are simmered directly to remove the juice.

The main ingredients and shape of Dongpo Pork are similar. The main ingredients are half-fat and half-lean pork. The finished dishes are all neatly arranged mahjong pieces, translucent red and as colored as agate. Pick up a piece and taste it. It is soft but not rotten, fat but not greasy.

3. Longjing shrimps

The ingredients of the dishes are carefully selected, and the tea is made from Longjing new tea before and after the Qingming Festival. , fresh and delicious, the shrimp meat is not bad and has a slight bite. Stir-fried with lard, it's meaty but not greasy.

After the dish is finished, it has the characteristics of elegant shape, tender shrimps and fragrant tea leaves. The dish is elegant in shape, light in color, with white shrimps, green tea leaves, and clear gravy. After eating, it will clear your mouth and appetize, and leave you with endless aftertaste.

4. Song's Sister's Fish Soup

Song's Sister's Fish Soup was created during the Chunxi period of the Southern Song Dynasty. It is a famous traditional dish in Hangzhou, Zhejiang Province. Song Sao fish soup is usually made by steaming mandarin fish or sea bass, removing the skin and bones, and adding seasonings such as shredded ham, shiitake mushrooms, minced bamboo shoots, and chicken stock. When cooked, the color is shiny, tender and smooth, and tastes like crab meat.

5. Steamed pork with lotus leaf and rice flour

Steamed pork with lotus leaf and rice flour is a famous dish with a high reputation. In the late Qing Dynasty, it was said that its name was related to the "Fenghe Fenghe" in "Ten Scenic Spots of West Lake". It is made of fresh lotus leaves from Hangzhou at that time, fried rice noodles and seasoned pork, wrapped and steamed. It has a fragrant taste, fresh fat, soft glutinous but not greasy, and is very suitable for appetite in summer.

Features of steamed pork with lotus leaves and rice flour: the easy-to-code plate is neat and beautiful, the lotus leaves can cool the blood and detoxify, the meat is crispy and the rice noodles are soft and waxy, and the taste is fragrant and fat but not greasy.

6. Honey Fire Recipe

Honey Fire Recipe is mainly sweet and salty. Its color is fiery red, the marinade is transparent, the ham is crispy, and the taste is sweet and delicious. Aftertaste. It has the functions of invigorating the spleen and appetizing, strengthening the waist and strengthening the kidneys, postpartum recovery, and clearing the intestines and detoxifying.

Jinhua ham: ham is bright in color, distinct in red and white, lean meat is salty and sweet, fat meat is fragrant but not greasy, and delicious; ham is rich in protein and fat, and a variety of vitamins and minerals ; Ham is made through winter and summer, and is fermented and decomposed, making various nutrients more easily absorbed by the human body.

Pine nuts: Pine nuts are rich in protein, unsaturated fatty acids, vitamin E, potassium, calcium, magnesium, manganese and other nutrients. They can provide rich nutrients to body tissues, soften blood vessels and delay aging. , prevent cardiovascular disease, moisten the intestines and relieve constipation, etc.; it is also an ideal food for ladies to moisturize and beautify their skin.

Lotus seeds: Lotus seeds have high nutritional value and are rich in protein, carbohydrates, niacin, potassium, calcium, magnesium and other nutrients. They can prevent and fight cancer, lower blood pressure, strengthen the heart and calm the mind, nourish and tonic, It has the effect of stopping nocturnal emission and semen.

Extended information

Zhejiang cuisine, referred to as Zhejiang cuisine, is one of the eight traditional Chinese cuisines. It has beautiful mountains and clear waters, rich products and delicious food. Therefore, the proverb goes: "There is heaven above, and there is heaven below." There are Suzhou and Hangzhou.” Zhejiang Province is located on the coast of the East China Sea in my country. With a network of waterways in the north, it is known as a land of plenty. The southwest is undulating hills, rich in mountain delicacies and game. The eastern coast is densely covered with fisheries and rich in aquatic resources. There are more than 500 species of commercial fish and shellfish products. The total output value ranks first in the country. It is rich in products, has beautiful delicacies, unique characteristics, and is well-known.

Zhejiang cuisine pays attention to the variety and season of the raw materials 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 specialty products. , fully embodies the principle of selecting ingredients in Zhejiang cuisine that pays attention to freshness and location, and follows the "order of the four seasons".

The ingredients are selected to be “fine, special, fresh and tender”.

1. Fine: that is, fine, focusing on selecting the essence of raw materials to maintain the elegance and quality of the dishes.

2. Special: that is, specialty. Pay attention to the selection of local seasonal specialties to highlight the local characteristics of the dishes.

3. Fresh: that is, fresh. Pay attention to the selection of fresh fruits and vegetables, freshly killed seafood and other raw materials to ensure the pure taste of the dishes.

4. Tender: that is, tender. Pay attention to the use of fresh and tender raw materials to ensure the freshness and crispness of the dishes.

Reference materials Baidu Encyclopedia? ?Zhejiang Cuisine