The right combination of ingredients produces a delicious taste that cannot be achieved with condiments. Pen ~ fun ~ pavilion www.biquge.info such as snow cabbage soup yellow croaker with snow fern pickles, bamboo shoots are compatible, 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.

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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", 9 cm long fish shreds are neatly aligned (which shows the depth of the knife work), 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.

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The main famous dishes of Zhejiang cuisine are: "West Lake Vinegar Fish", "Dongpo Meat", "Race Crab Soup", "Hometown South Meat", "Dry Fried Bell", "Lotus Leaf Steamed Pork", "West Lake Ulva Vegetable Soup", "Longjing Shrimp", "Hangzhou Simmered Chicken", "Hupao Vegetarian Stir-Cooking", "Braised Meat with Dried Vegetables", "Clam Yellow Croaker Soup", "Called Huatong Chicken", "Crispy Braised Meat", "Steamed Yellow Croaker with Loofah", "Three Silk Clams", "Braised Spring Bamboo Shoots in Oil", "Shrimp Fried Eel Back", "New Wind Crab Transcript", "Yellow Croaker in Snow Vegetable Soup", "Rock Sugar Soft-shelled Turtle", "Honey Lotus Root". "Jiaxing Wufangzhai zongzi", "Ningbo soup dumplings", "Huzhou thousand steamed buns" and hundreds of other kinds.

This dish is said to come from the story of "Uncle and Sister-in-law": In ancient times, the Song brothers lived on the shore of Xizi Lake, who made a living from fishing. The local villain Zhao Daguan saw Song's sister-in-law's beautiful appearance, killed his brother, and wanted to harm the uncle, Song's sister-in-law persuaded the uncle to flee, and used sweet and sour roasted fish for him, asking him to "bittersweet and not forget the bitterness of the people" Later, the uncle got a fame, except for the violence and peace, a chance banquet, and tasted this sweet and sour fish dish, and finally found the sister-in-law who fled incognito, he resigned and returned to the old business of fisherman. Later generations passed on its story, imitating its method to cook vinegar fish, "West Lake vinegar fish" has become a traditional famous dish in Hangzhou. West Lake vinegar fish is selected from fresh grass carp, starved for 1~2 days, prompting it to drain the earthy taste, and using live killing and cooking, no greasy dishes, red and bright color, sweet and sour suitable, fish meat firm, delicious and smooth, better than crab meat, unique flavor.

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Before cooking, the grass carp is starved in a pond for two days to eliminate the earthy flavor and make the fish firm. After slaughtering, remove the scales, gills and internal organs, wash them, cut them into two pieces from beginning to end, then cut the knife pattern on the slope knife, put it in boiling water and boil it for 3 minutes, use chopsticks to prick the lower part of the fish's jaw, and take it out when it can be gently pierced, and the back of the fish is relatively loaded into the plate. Use 250 grams of boiled fish soup, add soy sauce, vinegar, Shao wine, sugar, boil, pour in wet starch, push and stir into rice soup, and pour it on the fish.

The characteristic of this dish is that it does not use oil, only boiled water is used to add seasonings, and the fish meat is cut off to the degree, and it is important to eat its freshness and original taste.

This dish is said to come from the story of Su Dongpo, a great writer in the Song Dynasty. During the Song Yuanyou period (about 1090 AD), Su Dongpo served as the assassin of Hangzhou, mobilized the people to dredge the West Lake, and was completed. Distributed with the wine to the migrant workers, the family mistakenly burned the wine and meat together, the result of the meat taste is particularly mellow and delicious, people praise the people of Dongpo, and this unique flavor of the piece of meat is called "Dongpo meat",

"Dongpo Meat" has undergone continuous summary and development by generations of chefs, and has been recommended as the first dish in Hangzhou. The operation method is: select pork belly with skin, scrape and clean, blanch it in a water pot and remove it, and then cut it into 75-gram squares; Take a large clay pot, use a bamboo grate to pad the bottom, spread green onions, ginger pieces, then put pork, add sugar, Shaojiu soy sauce, cover and seal, after boiling, simmer for 2 hours with a slight fire, simmer until crispy, skim off the oil slick, put the skin up into the clay pot, cover the lid, and steam the upper drawer for 30 minutes until crispy.

It is characterized by oily and soft waxy, and the taste is abnormal.

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West Lake Ulva soup is made of fresh medicinal vegetables and chicken breast shreds, ham shreds that are special products of Hangzhou West Lake, so it is also called "chicken Ulva soup", this dish is fresh and green, smooth and tender and fragrant, the chicken shreds are white, the fire silk is red, the color is bright, the soup is clear and delicious, it is a famous dish of Zhejiang with Hangzhou flavor. It is made of Hangzhou West Lake's special Ulva and cooked chicken breast shredded meat and cooked ham shreds, plus high-grade clear soup, refined salt, monosodium glutamate, and cooked chicken fat. The color of the dishes is harmonious, the soup is delicious, the lettuce is fresh and smooth, and it is popular, highlighting the characteristics of local flavor.

Dry fried bell is a thousand fried bell made of the tofu skin of Sixiang, a famous specialty in Hangzhou, which is promoted to the list of famous dishes with special flavor in Hangzhou with its bright yellow color, fresh fragrance and crispy like a bell, and is welcomed by eaters. Sixiang tofu skin is produced in Dongwu Mountain Village, Fuyang, Hangzhou, so it is also known as Dongwu Mountain Tofu Skin. It has a production history of more than 1,000 years, the best soybeans, high-quality water through 18 processes refined, the tofu skin is as thin as cicada clothes, oily and bright, soft and tough, the pulling force is large, the water is not paste, known as "golden clothes". It is a high-end ingredient for making a variety of vegetarian dishes, and it is also a special main ingredient for fried bells, supplemented by sweet noodle sauce, pepper salt and green onion white, which tastes better.