During the Ming and Qing dynasties, Hangzhou has become a famous scenic spot in the country again, the emperors and generals who visit Hangzhou and the literati are increasing day by day, the catering industry is more developed, a large number of famous dishes and famous spots have emerged, and Hangzhou has become a famous city with both beautiful West Lake and famous dishes and famous spots. The www.biquge.info Hangzhou cuisine is finely made, varied, fresh and crisp, light and beautiful, and is the mainstream of Zhelai. Famous dishes such as "West Lake Vinegar Fish", "Dongpo Meat", "Longjing Shrimp", "Braised Spring Bamboo Shoots in Oil", "Pai Nan", "West Lake Ulva Vegetable Soup", etc., reflect the flavor characteristics of "Hangzhou cuisine".

Ningbo cuisine is known for its "fresh and salty integration", steamed, roasted and stewed seafood, which is tender, soft and smooth. Pay attention to maintaining the original flavor, and the color is stronger. Famous dishes include yellow croaker in snow cabbage soup, yellow croaker with mossy cabbage, roasted wooden fish, rock sugar soft-shelled turtle, pot roasted eel, yellow crab, Ningbo roast goose and so on.

Shaoxing cuisine is rich in the flavor of the water town in the south of the Yangtze River, and the ingredients are mainly fish, shrimp, river fresh, chicken, duck, poultry, beans, bamboo shoots, pay attention to the crispy and glutinous, the original soup and original juice, light oil and spicy, and the juice is thick and heavy. Its cooking is commonly used with fresh ingredients and pickled food steamed or stewed, cut with Shao wine cooking, so the fragrance is strong. Famous dishes include shrimp, stewed pork with dried vegetables, Shao shrimp balls, head and belly fish, Jianhu fish flavor, steamed osmanthus fish, etc.

Wenzhou was known as "Ou" in ancient times, located in the southern coast of Zhejiang, the local language, customs and food, are self-contained, unique, known as "Dongou Famous Town". Wenzhou cuisine is also called "Ou cuisine", and the dish is mainly seafood cuisine, the taste is fresh, light but not thin, and the cooking pays attention to "two light and one heavy", that is, light oil, light thickener, and heavy knife work. The representative dishes are: "Three-wire knocking fish", "double-flavored cockle", "orange fish brain", "garlic fish skin", "fried cuttlefish flower" and so on.

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In line with the times, the development of Zhejiang cuisine has entered a stage of high-speed and leapfrog development of science, nutrition, hygiene, taste as the core, nourishment, low price, affordable form, and the purpose of consumer and mass consumption. Carry forward, pioneer, innovate, boldly reform the product structure, adjust the home-style taste, improve the dietary ideas of the times, and implement the consumption concept of Zhejiang cuisine for the masses. Zhejiang cuisine into the era of high-tech development, from the practice gradually into theorization, systematization, the use of products homely, low prices, raw material circulation, cooking changes, go to the combination of science, food culture, cooking skills, with the progress of the motherland's material civilization and science and culture, with a greater and faster pace of progress.

The improvement of cooking technology depends on the scientific research and innovation of successive generations of chefs, and reform is a necessity of the times. In particular, the competition in the catering industry in the deepening of the market economy is becoming increasingly fierce, with the improvement of people's living standards, the change of living habits, the requirements for taste, the quality of dishes are getting higher and higher, how to meet the high standards and strict requirements of consumers for the catering industry is a test for Zhejiang cuisine cooking workers.

The maintenance and conditioning function of light and elegant Zhejiang cuisine is second to none in other cuisines, and the enterprising people of Zhejiang are also aware of this, and on the basis of exploring traditions, bold innovation and continuous development. The food and beverage industry in Zhejiang is full of food treasures, and the restaurants and restaurants in the catering industry are unique, and the scale is gradually expanding. Under the conditions of increasing material life and cultural life, the majority of chefs have studied and improved the nutritional value of dishes on the basis of paying attention to color, aroma, taste, shape and utensils in Zhejiang cuisine, so as to achieve a balanced diet and be more beneficial to the health of consumers.

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Establish brand awareness, the long-term solution to the problem. Zhejiang cuisine is already a brand, with Zhejiang's beauty and elegance on people's tables, the established brand needs to be maintained, and any Zhejiang cuisine is operated as a brand, so that diners can experience Zhejiang's culture and unique spirit from a piece of Zhejiang cuisine. For example, Chongqing's hot pot, when people mention Chongqing, they immediately associate it with unrestrained hot pot, and people sitting around the hot pot can also see the bold Chongqing people from the steaming pot material, which is the regional characteristics, while eating, people think of the cultural connotation and local customs behind the food. Of course, while maintaining, we also need to continue to create, keep up with the rhythm of people's lives, and find the life of Zhejiang cuisine from the general public. The further development of Zhejiang cuisine requires the arduous entrepreneurial spirit of the majority of culinary workers, with the emancipation of the mind as the foundation, the occupation of the market as the goal, the inheritance of tradition as the basis, the promotion of food culture as the spirit, the premise of pioneering and entrepreneurship, and the purpose of creating a brand, which is the way of long-term development of Zhejiang cuisine.

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Hunan cuisine, also known as Hunan cuisine, is one of the eight major cuisines with a long history in China, and has been formed as early as the Han Dynasty. It is dominated by three local flavors: Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area.

Hunan cuisine is finely made, with a wide range of materials, changeable tastes and varieties; The color is heavy and the color is thick, and it is affordable; In terms of taste, it pays attention to spicy, fresh and soft; In terms of preparation method, it is known for simmering, stewing, waxing, steaming and stir-frying. The theme of Hunan cuisine is to eat, in fact, many Hunan people are also afraid of spicy, and they want to eat the kind of very spicy, which produces the result of eating more rice from spicy, so the main role of Hunan cuisine is to eat, like grandma's dish is very good for rice.

The representative dishes of Hunan cuisine in the government are represented by Hunan cuisine, such as Kumian tofu, Kumian shark's fin, etc.; The representative dishes of folk Hunan cuisine include chopped pepper fish head, chili fried meat, Xiangxi grandmother's dish, Jishou sour pork, beef powder, Chenzhou fish meal, Dong'an chicken, goldfish and lotus, Yongzhou blood duck, cured meat and steamed meat, sister dumplings, Ningxiang flavor snake, Yueyang ginger spicy snake, etc.

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A large number of exquisite pottery and wine vessels have been excavated from the Neolithic sites in Hunan, as well as accompanying them

The remnants of grains and animal bones unearthed together with these pottery vessels are measured, which proves that the ancestors of Xiaoxiang broke away from the primitive state of drinking blood from Ru Mao as early as eight or nine thousand years ago and began to eat cooked food. During the Spring and Autumn Period and the Warring States Period, Hunan was mainly a place where the Chu people and the Yue people lived, with many ethnic groups living together, different food customs, and the style of sacrifice prevailed. In the Han Dynasty, Wang Yi's "Chu Ci Chapters and Verses" explained the "Nine Songs" and said: "In the former Chu Kingdom, Yingwenyi, between Yuanxiang and Yuanxiang, its vulgar belief in ghosts and good shrines, and its shrines will make songs and music to inspire the gods to be happy." Each ritual is always in the form of feasting and drinking, accompanied by dance and music. Worship the gods, sacrifice to the earth, enjoy ancestors, celebrate weddings, hold funerals, and welcome guests.

There are strict requirements for the variety of dishes, and they are also very particular about color, aroma, taste and shape. For example, in the Warring States Period more than 300 BC, the great poet Qu Yuan was exiled to Hunan and wrote the famous poem "Chu Ci".