Zhejiang cuisine, referred to as Zhejiang cuisine, is one of the eight traditional Chinese cuisines, its mountains and rivers are beautiful, the products are rich and the cuisine is beautiful, so the proverb says: "There is heaven above, and there is Suzhou and Hangzhou below". Zhejiang Province is located on the coast of the East China Sea www.biquge.info China, with a network of waterways in the north, known as the land of fish and rice. The southwest is hilly and undulating, rich in mountain delicacies. The eastern coastal fishing grounds are dense, the aquatic resources are abundant, there are more than 500 kinds of economic fish and shell aquatic products, the total output value ranks first in the country, the products are abundant, the delicacies are beautiful, the characteristics are unique, and there is a good reputation.

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Zhejiang, east of the sea, has a coastline of thousands of miles, rich in seafood, such as the famous Zhoushan fishery of yellow croaker, hairtail, grouper, splendid lobster and oysters, clams, shrimp, crabs, plains, rivers and harbors are all over, the famous Taihu Lake is south of Huzhou, freshwater fish precious species, such as mandarin fish, crucian carp, green shrimp, lake crab, etc., and the four major fish production is extremely prosperous. It is also the main production area of rice and sericulture, and is known as the "land of fish and rice". The southwest is a cluster of mountains and mountains, and the mountain delicacies and wild foods have always been famous, such as the mushrooms of Qingyuan and the black fungus of Jingning. The central part is the Zhejiang Basin - Jinqu Basin, that is, the Jinhua granary, and the famous Jinhua ham at home and abroad is made of one of the lean pigs in the country, "Jinhua two-headed black". In addition, the world-famous Hangzhou Longjing tea and Shaoxing old wine are all indispensable and high-quality raw materials in cooking.

Zhejiang cuisine is rich in Jiangnan characteristics, has a long history and a long history, and is a famous local dish in China. Zhejiang cuisine originated from the Hemudu culture in the Neolithic Age, through the development and accumulation of the ancestors of the Yue Kingdom, the maturity and stereotyping of the Han and Tang dynasties, the prosperity of the Song and Yuan dynasties and the development of the Ming and Qing dynasties, the basic style of Zhejiang cuisine has been formed.

The formation of Zhejiang cuisine has its historical reasons, and it is also affected by the resources and specialties. Zhejiang is close to the East China Sea, the climate is mild, the water and land transportation is convenient, the northern half of its territory is located in the Yangtze River Delta Plain of China's "southeast rich", the land is fertile, the river is dense, rich in rice, wheat, millet, beans, fruits and vegetables, aquatic resources are very rich, and the four seasons are fresh and fresh; 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. Specialties are: Fuchun River anchovy, Zhoushan yellow croaker, Jinhua ham, Hangzhou oil town tofu skin, West Lake Ulva vegetables, Shaoxing hemp duck, Yue chicken and wine, West Lake Longjing tea, Zhoushan 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.

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Zhejiang cuisine has a long history. The Yellow Emperor's "Neijing, Su Wen, and Guide to the Law of Fang Yi" said: "The city of the East, the origin of heaven and earth, the land of fishing and salt, the seashore and the water, its people eat salt and salt, all are in peace, and their food is beautiful." In "Historical Records: The Biography of the Goods and Colonies", there is "the land of Chu Yue...... Rice and soup fish". It can be seen that Zhejiang cooking has a history of thousands of years. In addition, China's archaeologists excavated an early Neolithic cultural site from Hemudu, Yuyao, Zhejiang Province in 1973, and the unearthed cultural relics include a large number of indica rice, chaff and a lot of water chestnut, gourd, sour jujube kernel and pigs, deer, tigers, moose (four dislike), rhinoceros, geese, crows, eagles, fish, turtles, crocodiles and other more than 40 kinds of animal remains. At the same time, ancient pottery stoves and a number of pots, pots, pots, plates, bowls and other pottery for daily use have also been excavated. According to scientists, these cultural relics are about 7,000 years old and are one of the earliest Neolithic strata found in the lower reaches of the Yangtze River and the southeast coast.

During the Spring and Autumn Period of Wu Yue, at the end of the Spring and Autumn Period, the capital of the Yue Kingdom was "Huiji" (now Shaoxing City), taking advantage of its superior geographical environment and resources, under the influence of the economy, culture and technology of the Central Plains countries, after "ten years of life and gathering, ten years of lessons", the agriculture, commerce, and handicraft production in the Qiantang River basin have developed rapidly, and laid a solid material foundation. In order to restore the country, Goujian, the king of Yue, stepped up his armaments, and set up a large-scale chicken farm in Jishan, Shaoxing City, which was called "Chicken Mountain" in the past, to prepare war grain and grass for the front line. Therefore, the oldest dish in Zhejiang cuisine should be the first to recommend the famous Shaoxing dish "clear soup and chicken". The second is Hangzhou's "Song Sister-in-law Fish Soup", which comes from "Song Wusao Fish Soup", which has a history of 880 years. It has been found in two ancient sites of human activities in Liangzhu in the suburbs of Hangzhou and Yuyao Hemudu in eastern Zhejiang, and it is proved from the bones of pigs, cows, sheep, chickens, ducks and other bones that the cooking raw materials of Zhejiang cuisine were quite rich four or five thousand years ago. Traditional dishes such as Dongpo meat, salty pieces, honey sauce fire recipe, and Zhaohua Tong chicken are inseparable from these cooking ingredients.

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After the Northern and Southern Dynasties, Jiangnan was exempted from war for hundreds of years, the Sui and Tang Dynasties opened the Beijing-Hangzhou Grand Canal, the expansion of the shipping sideline in Ningbo and Wenzhou, and the frequent foreign economic and trade exchanges, especially in the five dynasties (907 AD) Wu Yue Qian Biao built the capital of Hangzhou, the economy and culture are more and more developed, the population has increased dramatically, and the business is prosperous. The development of the economy and the exchange of trade all produced a huge impetus for the development and rise of the culinary industry, so that the cooking skills such as court dishes and folk food at that time have been greatly developed.

The Southern Song Dynasty built the capital of Hangzhou, and Zhejiang cuisine occupies a major position in the "southern food". Known as the second migration of the Chinese nation, the Song Dynasty played a great role in further promoting the innovation and development of southern cuisine centered on Hangzhou. In this great migration, a large number of celebrities, dignitaries and working people from the north moved south and settled in Zhejiang, bringing the northern Kyoto culinary culture to Zhejiang, so that the cooking skills of the north and the south were widely exchanged, the catering industry was prosperous, the cooking technology was continuously improved, and famous dishes and famous dishes came into being. Wu Zimu's "Dream Lianglu", the old man of the West Lake's "The Old Man of the West Lake", and the meticulous "Old Things of Wulin" and other books all record the prosperity of the food market in Hangzhou and the delicious food of the city. According to the record in the "Menglianglu" volume 16 "Tea Hotel", there were more than 280 kinds of dishes of various colors in Hangzhou at that time, and more than 15 kinds of cooking techniques. In the hundreds of years since the Southern Song Dynasty, although the political center is in the north, Zhejiang must be one of the riches of material resources, the development of culture, and the prosperity of industry and commerce. A large number of famous chefs in the north gathered in Hangzhou, so that Hangzhou cuisine and Zhejiang cuisine from the embryonic state into the state of development, Zhejiang cuisine has since stood in the national Lai system. So far, more than 800 years ago, the famous dishes of the Southern Song Dynasty crab stuffed orange, turtle steamed sheep, Dongpo preserved eel, fried eel in the south, group of fairy soup, two-color kidney, etc., are still the famous people on the high-end banquet. In addition to the clear soup and Yue chicken, Shaoxing has buckle chicken, frozen pork, shrimp oil chicken, and shrimp balls.