"Brother Xian, are you the god of food? How can you make delicious food everywhere you go, what kind of food can be made delicious for you, and what kind of food you don't know how to make? Fang Er turned his head at this time and looked at Li Hao with a curious expression, he really didn't understand what was in Li Hao's head.

"I can't suppress your curiosity if I give you food, so let's eat your stuff." Li Haodong's dish is a casserole fish head tofu, which has the effect of lowering blood pressure, cholesterol and blood lipids, and can prevent arteriosclerosis, liver cirrhosis and other diseases; Lentinan can improve the activity of helper cells and enhance the humoral immune function of the human body.

The remaining dishes are West Lake Ulva soup, Song Sister-in-law fish soup, dried bamboo shoots and duck pot, egg yolk and blue crab, and honey sauce fire recipe. West Lake Ulva soup, also known as chicken fire Ulva soup, is a famous dish that belongs to Zhejiang cuisine. This dish uses West Lake Ulva as the raw material, which is delicious and distinctive.

The "West Lake Ulva Soup" made with Ulva as an ingredient, the Ulva is emerald green, the chicken white leg is red, the color is bright, smooth and fragrant, the soup is pure and delicious, and it makes people still have an aftertaste after eating. Song sister-in-law fish soup is also a traditional famous dish, which has a history of more than 800 years in later generations.

At this point, the soup made by steaming the meat with mandarin fish or sea bass and adding ingredients is like braised crab soup because of its shape and taste, also known as crab soup, which is characterized by bright yellow color, fresh and smooth, and tastes like crab soup.

When the bamboo shoots and duck are cooked, they should be simmered for four or five hours. The biggest feature is that the soup is mellow and strong, oily but not greasy, crispy but not rotten, and it is quite appetizing to eat. Egg yolk blue crab is a very popular cooking method in later generations by adding salted egg yolk to keep the crab meat fresh and tender.

When cooking with honey sauce, the best texture of Jinhua ham is selected, which is soaked and steamed in rock sugar water, lined with lotus seeds, and decorated with cherries, green plums, osmanthus and other refined products. Its characteristics are: bright color, thick soup, moderate salty and sweet, easy to digest, especially popular with the elderly.

For Fang Er, this kind of banquet is nothing, and the ingredients of these dishes are actually not high. But for Nie Xiaoqian and Chen Shuozhen, who had just come over, these things were so delicious that they wanted to swallow their tongues.

Nie Xiaoqian is better, these days here, eating different delicacies with different tastes every day, she is already a little used to eating. And Chen Shuozhen used to walk in the countryside, and he had eaten such delicious things!

"It's just a cuisine, and Gangnam Province has a lot of products, and there are a lot of delicious things that can be made. Then you can eat these delicacies often. After the banquet, Li Hao looked at a group of well-fed people and smiled,

Hangzhou cuisine is just one kind, and the entire Jiangnan Province not only has Huaiyang cuisine, but also Zhejiang cuisine. Hangzhou cuisine is just a branch of Zhejiang cuisine, in addition to this, there are several other cuisines.

The formation of Zhejiang cuisine has its historical reasons, and it is also affected by the special products of resources. It is close to the East China Sea, the climate is mild, the water and land transportation is convenient, and the northern half of its territory is located in the Yangtze River Delta Plain, which is "rich in the southeast" in the east, with fertile land and dense rivers.

It is rich in rice, wheat, millet, beans, fruits and vegetables, and the aquatic resources are very abundant. The hills and valleys in the southwest are rich in mountain delicacies, and the farmhouses are full of chickens and ducks, and the cattle and sheep are fat, all of which provide abundant raw materials for cooking.

The specialties here are: Fuchun River anchovy, Zhoushan yellow croaker, Jinhua ham, Hangzhou Youxiang tofu skin, West Lake Ulva vegetables, Shaoxing hemp duck, Yue chicken and wine, West Lake Longjing tea, Zhoushan's pike crab, Anji bamboo chicken, Huangyan tangerine, etc.

Abundant culinary resources, numerous famous and high-quality specialties, combined with excellent cooking skills, make Zhejiang cuisine outstanding and unique. Zhejiang cuisine is based on four major schools, as a whole, there are more obvious characteristic styles, and have four common characteristics: exquisite selection of materials, unique cooking, attention to the original taste, and fine production.

Raw materials pay attention to varieties and seasons, in order to fully reflect the tender and crisp texture of raw materials, the use of seafood, fruits and vegetables, all to the season, the use of poultry, livestock, are to specialty, fully embodies the Zhejiang cuisine selection of fresh and fresh materials, pay attention to the parts of the materials, follow the "four times of the order" principle of material selection.

The selection of materials is "fine, special, fresh and tender." "We pay attention to the selection of the best ingredients to keep the dishes elegant and high-quality. Pay attention to the selection of local seasonal specialties to highlight the local characteristics of the dishes. Pay attention to the selection of fresh vegetables and fruits, fresh seafood and river fresh and other raw materials to ensure the pure taste of the dishes. Pay attention to the selection of new and tender raw materials to ensure the freshness and crispness of the dishes.

On the cooking side, Zhejiang cuisine has its own uniqueness. It is famous for its rich and colorful cooking techniques, including stir-frying, frying, stewing, boiling, steaming, and roasting. "The method of cooking, the heaviest heat", there are more than 30 types of cooking methods commonly used in Zhejiang cuisine, depending on the material, pay attention to the coordination of the main ingredients, and the taste is full of changes. Each of the six techniques he excels at has its own merits.

Stir-frying is good at slippery stir-frying, which requires fast speed into a dish, and the quality is smooth and tender, thin and lightly thickened, refreshing and delicious without greasy. Deep-fring, the dish is loose on the outside and tender on the inside, striving to be tender and mellow, and the heat is just right, and it is good at wrapping and frying. The soup is made by the stewed technique, and the soup is tender and the soup is thick.

The dishes made by the slippery technique pay attention to the heat, pay attention to the ingredients, the main ingredients need to be fresh and tender, highlighting the delicious and innocent taste of the raw materials, and the steaming also pays attention to the ingredients and cooking heat, and the main ingredients are made to be fresh and tender. The burning is also known for its firework, and the raw materials require simmering crispy flavor, strong fragrance and palatable.

In addition, the famous chefs of Zhejiang cuisine cook seafood river fresh has its own uniqueness, which adapts to the eating habits of the people in the south of the Yangtze River who like to eat light and tender. About two-thirds of fish dishes are cooked with water heat transfer media, highlighting the freshness and deliciousness of the fish. The traditional dish should be the first to recommend Hangzhou's West Lake vinegar fish, which is a live fish that is freshly killed, cooked in boiling water, and made by softening, without adding any oily fish, smooth and tender and delicious, and praised by all mouths.

The taste of Zhejiang cuisine pays attention to freshness, crispness and tenderness, and maintains the true color and true taste of the raw materials. Li Yu, a native of Hangzhou, once believed in "The Story of Idle Love" that "the world's good things are good in solitary travel", which means to eat the original taste of high-quality raw materials. However, the development of cooking proves that the so-called outstanding taste of raw materials is not the rational and scientific cooking of raw materials, removing their dross and retaining their essence.

To remove its dross, that is, in addition to cooking, it is also necessary to use onions, ginger, garlic, Shao wine, vinegar and other condiments to achieve the effect of removing the fish, smell and fragrance, expelling the bad taste of raw materials, and increasing the fragrance of raw materials.

For example, "Dongpo meat" is cooked with Shao wine instead of water, which is mellow and luscious. Due to the abundance of products in Zhejiang, the names of the dishes are mostly supplemented by fresh bamboo shoots, ham, mushrooms, mushrooms and green leafy seasonal vegetables. The right combination of ingredients produces a delicious taste that cannot be achieved with condiments.

For example, the yellow croaker in the snow cabbage soup is compatible with snow fern pickles and bamboo shoots, and the soup is fresh and fragrant, and the flavor is unique; The clear soup Yue chicken is steamed with ham, tender bamboo shoots and mushrooms as raw materials, which is original and mellow and sweet; The fish fillet is cooked with the famous Jinhua ham sandwiched into the fish fillet, the dish is fresh and fresh, the food is fragrant and tender, and its conception is really ingenious.

There are countless examples of such dishes, which is enough to prove that Zhejiang cuisine has its own subtlety and uniqueness in the compatibility of raw materials. In the cooking of seafood, Zhejiang cuisine is cooked with freshness and auxiliary materials to highlight the origin of raw materials.

The form of Zhejiang cuisine is exquisite, delicate and delicate, delicate and elegant. This style characteristic began in the Southern Song Dynasty, "Menglianglu" said: "Hangzhou customs, all department stores sell food and drink, most of them are decorative car covers; Plates, cleaned and delicate, to show off the eyes and ears".

According to the records of the Southern Song Dynasty, the Zhao and Song dynasties were in Lin'an (now Hangzhou), and there was a "meaning honey frying bureau" in the court, which was autocratic to fry all kinds of carved nectar for the royal use. It means that the chef of the honey frying bureau may carve the "Queqiao Fairy Story" with papaya, or "carve the Heavenly Master Double Tiger Elephant in the middle with calamus or general grass, and the surrounding area is surrounded by five-colored dyed calamus hanging around the fence." He also carved a hundred insects on the shop, but it was surrounded by moss, pomegranate, mugwort leaves, and flowers. It can be seen that the chef's food carving skills in the Southern Song Dynasty were superb.

Looking at the comprehensive knife movement techniques of today's Zhejiang celebrity chefs, the ingenuity of the side dishes, the delicacy of cooking, and the exquisiteness of plating, their delicate and changeable knife techniques and elegant color matching have won the appreciation of gourmets at home and abroad, all of which reflect the organic combination of cooking skills and aesthetics by Zhejiang chefs to create a variety of delicacies.

For example, the traditional famous dish "thin slice ham", the thickness of the slice is equal, the length is consistent, and it is uniform, each slice is red and white, and the shape is especially like the arch bridge of the water town in the south of the Yangtze River; The traditional famous dish of the Southern Song Dynasty "crab stuffed orange" is colorful, orange-flavored and crab is beautiful, cleverly conceived and unique; The innovative dish "Splendid Fish Shreds", the long fish shreds are neatly aligned, decorated with several lines of red and green persimmon peppers, the colors are bright and harmonious, and have won the praise of the majority of diners.

Many dishes, named after scenic spots, are beautifully shaped. Many dishes are rich in beautiful legends, and the rich cultural color is a major feature of Zhejiang cuisine.

For example, one of the "Song sister-in-law fish soup", according to legend, there was a young man surnamed Song near the West Lake in the Song Dynasty, who made a living by fishing on weekdays. Once, when he was sick, his sister-in-law personally went to the lake to catch fish, and cooked vegetables with vinegar and sugar for him to eat. Later, the name of this dish became "Song Sister Fish Soup", which was served in various restaurants in Hangzhou.

In later generations, there was a poem on the wall of the outer building of the Gushan Building, "The loss of the king has this harmonious hand, and he knows that the Song sister-in-law did not have it", and there are more and more people who come to taste it. When Emperor Kangxi of the Qing Dynasty toured the south, he also specified that he wanted to taste the fish soup of Song Sister-in-law, which shows that this dish was famous throughout the country in the early Qing Dynasty.

Not only "Song Sister-in-law Fish Soup", but also other dishes such as Dongpo meat, West Lake vinegar fish, etc., these dishes have their own beautiful legends behind them, which is with a strong cultural color. 10