Zongzi is the main product of Jiaxing. Pen × fun × Pavilion www. ｂｉｑｕｇｅ。 infoIt started in 1921 and has a history of more than 90 years. Jiaxing zongzi because of the exquisite materials, fine production, pure taste, four seasons supply, so it has a long reputation, has the "zongzi king" said, well-known in Jiangsu, Zhejiang, Guangdong, Shanghai 3 provinces and 1 city, and has been sold overseas. Jiaxing zongzi represented by Wufangzhai, in addition to traditional varieties such as pork and fine sand, has developed dozens of new varieties such as egg yolk, ham and chestnut. The finished product of Jiaxing zongzi is beautiful and chic, fragrant and moist, the meat is crispy and tender, fat and glutinous and delicious and not greasy, if you divide it into 4 pieces with chopsticks, the pieces see *** have a unique flavor in the south of the Yangtze River.

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Legend has it that at the end of the Song Dynasty and the beginning of the Yuan Dynasty, the Hu people destroyed the Southern Song Dynasty, established the Yuan Dynasty, and implemented cruel rule over the Han people living in the southeast coastal area, in order to guard against the resistance of the Han people, it was stipulated that every three households could only use a kitchen knife, the Han also called the Hu people "Hu Tou", and "Taro" and "Hu Tou" homonym, so the head of the Hu people was compared to the taro, and it was regarded as a sacrifice, and the Hu ruler had a bitter hatred, gritted his teeth and ate taro (Hu Tou). Li Shizhen's "Compendium of Materia Medica" in the Ming Dynasty contains: "Taro, alias: squatting owl. Historical Records, Zhuo Wenjunyun; Under the Minshan Mountain, there are squatting owls in the wild, and they will not starve until they die. "Eating taro has the function of "widening the stomach, filling the skin, curing heat, breaking the blood, cooking with fish, and adjusting the deficiency". Therefore, the Chaojia family has the food custom of "bighead carp head boiled taro", which is fashionable so far. Production method: 1. Wash and cut the chicken thighs, peel and wash the taro, and cut the hob pieces;2. Add oil to the hot pan, pour in the chicken thighs and taro pieces and stir-fry a few times, and pick up;

3. Leave a little in the pot, then pour in the chicken thighs and taro pieces, add salt, monosodium glutamate, broth, simmer for 25 minutes on medium heat, pour sesame oil and sprinkle with chopped green onions before getting out of the pot.

Process tip: This product needs about 1.5 cups of broth and about 300 grams of vegetable oil.

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Many dishes in Zhejiang cuisine are rich in beautiful legends, and the rich cultural color is a major feature of Zhejiang cuisine.

Among them, "Song Sister-in-law Fish Soup" is a traditional famous dish in Hangzhou, and it is said that during the Song Dynasty, there was a young man surnamed Song near the West Lake, 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 the past, there were poems on the wall of the outer building of the lonely mountain building, "The loss of the gentleman has this harmonious hand, and he knows the Song sister-in-law back then", 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.

"Longjing shrimp" is famous for taking the best Longjing tea leaves in Hangzhou. Longjing tea is produced in the mountains near the West Lake in Hangzhou, Zhejiang, and is the best produced by the Lion Peak in Longjing Village, known as the four unique names of "color green, fragrant and lush, mellow taste and beautiful shape". It is rumored that this tea originated in the Tang and Song dynasties, the Ming and Qing dynasties, and was carefully cultivated by the local people with unique quality. There is a history of "Longjing tea genuine, sweet and fragrant like orchid, secluded but not cold, sipping indifferent, seems to be tasteless, and then there is a kind of too harmonious atmosphere, between the teeth and cheeks, this tasteless and even taste". Qing Dynasty Longjing tea was listed as a tribute. At that time, Anhui region used the tender tip of the tea leaves of "sparrow tongue" and "eagle claw" to make precious dishes, and Hangzhou used the new tea of Longjing before and after the Qingming Festival to make fried shrimp with fresh river shrimp, so it was named "Longjing shrimp", and soon became the most famous specialty dish in Hangzhou, famous all over the world.

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"Xinfeng eel" is a famous dish in Ningbo, Zhejiang, fish is the most favorite food of fishermen in the southeast coast, the one made with yellow croaker is called "yellow croaker", and the "eel" made with eel. Legend has it that at the end of the Spring and Autumn Period, Wu Wangfu went to war with the Yue Kingdom, and led the troops to capture the Yinyi of Yuedi, that is, the Ningbo area, and the imperial chef took the local eel in addition to beef, mutton, elk, and pork in the Wuding food, instead of fresh fish. After King Wu ate it, he felt that this fish was fragrant and delicious, which was different from the carp and crucian carp eaten in the palace in the past. When I returned to the palace, although there were fish dishes in the meal, I always felt that its taste was not as delicious as that of Yinyi. Later, he sent someone to the beach in Yinxian County to catch an old fisherman and make fish dishes for him. After steaming with eel and condiments, the husband was full of praise after eating, and the eel was worth a hundred times since then. The eel of the Qing Dynasty was also popular among the people, and the "Taiwan Fish" produced in the Songmen area of Wenling County, Taizhou, Zhejiang Province was famous throughout the country. Yuan Mei once mentioned in "Suiyuan Food List" that "Taiwanese fish are so ugly. It is better to introduce the state pine door, the meat is soft and fresh fat. When you are raw, you can use it as a side dish and do not need to cook it. Simmer with fresh meat, and put the fish when the meat is rotten, otherwise the fish will not be digested. If it is frozen, it is a fish jelly. Shaoxing people law also. "The "Xinfeng eel" made in Ningbo every winter and Spring Festival is slightly dried and ready to eat. "Braised meat with dried vegetables" is a famous dish in Shaoxing, which is cooked with Shaoxing's unique moldy dried vegetables and pork belly, and it is better to stew until crispy. At the same time, the meat oil penetrates into the moldy dried vegetables, and the moldy dried vegetables are fragrant and penetrate the human flesh, complementing each other, crispy and glutinous, delicious and delicious.

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Zhejiang cuisine with a long history is rich in variety, the dishes are small and exquisite, the dishes are fresh and smooth, crisp, soft and refreshing, which are characterized by clear, fragrant, crispy, tender, refreshing and fresh, and occupy an important position in many local flavors in China. Zhejiang cuisine is mainly composed of four schools: Hangzhou, Ningbo, Shaoxing and Wenzhou, each with strong local characteristics.

Zhejiang cuisine is different from time to time and from place to place. For example, Hangzhou is a famous scenic spot in the country, after the Song Dynasty crossed to the south, the number of emperors and generals, talented and beautiful people visiting the scenery of Hangzhou is increasing day by day, and the catering industry came into being. Its production is fine, varied, and likes to name dishes after scenic spots, and the cooking method is mainly fried, fried, stewed, and fried, fresh and crisp. Ningbo is located in the coast, characterized by "salty and fresh integration", the taste of "salty, fresh, smelly", steamed, braised and stewed seafood, pay attention to fresh, tender and soft smooth, pay attention to soup and water, and maintain the original taste. Shaoxing cuisine is good at cooking river fresh and poultry, and the entrance is crispy and glutinous, rich in rural flavor. The main famous dishes are "West Lake Vinegar Fish", "Dongpo Meat", "Race Crab Soup", "Hometown South Meat", "Dry Fried Bell", "Lotus Leaf Steamed Pork", "West Lake Ulva Soup", "Longjing Shrimp", "Hangzhou Simmered Chicken", "Tiger Run Vegetarian Stir-Cooking", "Braised Meat with Dried Vegetables", "Clam Yellow Croaker Soup" and so on.

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Hangzhou cuisine is mainly fried, fried, stewed and fried, with fine craftsmanship, fresh and crisp. Hangzhou cuisine has a long history, since the Southern Song Dynasty moved the capital to Lin'an (now Hangzhou), the commercial market is prosperous, and restaurants from all over the country have entered Lin'an, and there are many restaurants and restaurants, and they follow the example of Beijing. According to the Southern Song Dynasty's "Menglianglu", at that time, "most of the restaurants in Hangzhou were imitated by Beijing teachers, and they also opened with imperial kitchen styles and noble officials' household items". There are nearly 100 kinds of famous dishes, such as "Baiwei soup", "five-flavor roasted chicken", "rice dried wind eel", "steamed loach fish with wine".