Zhejiang cuisine is rich in Jiangnan characteristics and has a long history. It is a famous local dish in China. Zhejiang cuisine originated from Hemudu culture in Neolithic age. The basic style of Zhejiang cuisine was formed through the pioneering and accumulation of ancestors of Yue State, the maturity and stereotypes in Han and Tang Dynasties, the prosperity in Song and Yuan Dynasties and the development in Ming and Qing Dynasties.
The main famous dishes of Zhejiang cuisine are: West Lake vinegar fish, Dongpo meat, crab soup, hometown southern meat, dry fried bell, steamed meat with lotus leaf powder, West Lake water shield soup, Longjing shrimp, Hangzhou braised chicken, Tiger running and flat fire, etc.
Zhejiang cuisine pays attention to material selection.
Raw materials pay attention to varieties and seasons, fully reflecting the softness and brittleness of raw materials. The seafood, fruits and vegetables used are seasonal, and the livestock used are mostly specialty products, which fully embodies the principle that Zhejiang cuisine pays attention to freshness and serving, and follows the "four seasons order".
The selection of materials should be "fine, special, fresh and tender".
1, fine: that is, fine, pay attention to the selection of raw material essence, and keep the dishes elegant and superior;
2, special: that is, professional. Pay attention to the selection of local seasonal specialties and highlight the local characteristics of the dishes;
3, fresh: fresh, pay attention to the selection of fresh fruits and vegetables and fresh seafood and other raw materials to ensure the pure taste of the dishes;
4, tender: tender, pay attention to the selection of new tender raw materials to ensure that the dishes are fresh and crisp.