浙菜
浙菜有它自己獨(dú)特的烹調(diào)方法。除人們的地域性口味偏愛(ài)外，富饒的特產(chǎn)也是其中因素之一。
浙江東瀕大海，有千里長(zhǎng)的海岸線，盛產(chǎn)海味，如的舟山漁場(chǎng)的黃魚(yú)、帶魚(yú)、石斑魚(yú)、錦繡龍蝦及蠣、蛤、蝦、蟹，還有淡菜、象山青蟹、溫州蝤蛑和近年發(fā)展的養(yǎng)殖蝦等。又是大米與蠶桑的主要產(chǎn)地，素有“魚(yú)米之鄉(xiāng)”的稱號(hào)。中部為浙江盆地，即金華大糧倉(cāng)，聞名中外的金華火腿就是選用全國(guó)瘦肉型豬之一的“金華兩頭鳥(niǎo)”制成的。加上舉世聞名的杭州龍井茶葉、紹興老酒，都是烹飪中不可缺少的上乘原料。
浙菜的歷史，可上溯到吳越春秋。越王勾踐為復(fù)國(guó)，加緊軍備，并在今紹興市的稽山，辦起大型的養(yǎng)雞場(chǎng)，為前線準(zhǔn)備作戰(zhàn)糧草用雞。故浙菜中最古的菜要首推紹興名菜“清湯越雞”。其次是杭州的“宋嫂魚(yú)羹”，這系典籍中所記載的“因而五嫂魚(yú)羹”，它距今至少有880年的歷史。浙菜的烹飪?cè)显诰嘟袼奈迩昵耙严喈?dāng)豐富，東坡肉、咸件兒、蜜汁火方、叫化童雞等傳統(tǒng)名菜均離不開(kāi)這些烹飪?cè)稀?BR> 浙菜由杭州菜、寧波菜、紹興菜組成。菜式小巧玲瓏，清俊逸秀，菜品鮮美滑嫩，脆軟清爽。運(yùn)用香糟調(diào)味。常用烹調(diào)技法有30多種，注重煨、燜、燴、燉等。現(xiàn)在一些傳統(tǒng)菜加創(chuàng)新，紹菜仍占主位。寧波發(fā)揮了靠海鮮的優(yōu)勢(shì)，溫州菜發(fā)展了許多以海鮮為原料的名菜。
杭州規(guī)模較大的有西湖樓外樓，開(kāi)設(shè)于清道光年間，以西湖醋魚(yú)、龍井蝦仁聞名。有城內(nèi)清和坊的王潤(rùn)興，人稱“皇飯兒”。以魚(yú)頭豆腐，人稱木榔豆腐，件兒肉、腌督筍拿手。紹興有蘭香館，蓑衣蝦球、專門(mén)烹制頭肚醋魚(yú)等標(biāo)準(zhǔn)紹菜。浙東寧波有東福園，咸菜大湯黃魚(yú)、冰糖甲魚(yú)等名菜是正宗的寧波地方傳統(tǒng)菜。浙菜以其濃郁的文化特色享譽(yù)海內(nèi)外。
的菜肴有：西湖醋魚(yú) 生爆蟮片 東坡肉 龍井蝦仁 干炸響鈴 叫化雞 清湯魚(yú)圓 干菜燜肉
西湖醋魚(yú)是源于西湖漁家叔嫂除暴安良的民間故事，又名“叔嫂傳珍”。是杭州歷久不衰的傳統(tǒng)名菜。
此萊采用活魚(yú)，烹飪前先將魚(yú)餓養(yǎng)過(guò)，這樣魚(yú)肉變得結(jié)實(shí)，其體內(nèi)雜物及泥土氣也排泄除掉，廚師火候掌握嚴(yán)格，菜肴燒成后，魚(yú)的形態(tài)仍保持鮮活，菜色澤紅亮，肉質(zhì)鮮嫩，酸中藏甜，味美如吃蟹肉。
Zhejiang Cuisine
Zhejiang cuisine, also called Zhe Cai for short, is one of the eight famous culinary schools in China. Comprising the specialties of Hangzhou, Ningbo and Shaoxing in Zhejiang Province regarded as land of fish and rice, Zhejiang cuisine, not greasy, wins its reputation for freshness, tenderness, softness, and smoothness of its dishes with mellow fragrance. Hangzhou cuisine is the most famous one among the three.
Hangzhou cuisine is characterized by its elaborate preparation and varying techniques of cooking, such as sauteing, stewing, and stir- and deep-frying. Hangzhou food tastes fresh and crisp, varying with the change of season. Ningbo food is a bit salty but delicious. Specializing in steamed, roasted and braised seafood, Ningbo cuisine is particular in retaining the original freshness, tenderness and softness. Shaoxing cuisine offers fresh aquatic food and poultry that has a special rural flavor, sweet in smell, soft and glutinous in taste, thick in gravy and strong in season.
Each of the three sub-cuisine traditions is noted for its special flavor and taste, but they are all characterized by the careful selection of ingredients, emphasizing minute preparation, and unique, fresh and tender tastes.
Zhejiang cuisine specializes in quick-frying, stir-frying, deep-frying, simmering and steaming, obtaining the natural flavor and taste. Special care is taken in the cooking process to make the food fresh, crispy and tender. Thanks to exquisite preparation, the dishes are not only delicious in taste and but also extremely elegant in appearance. Zhejiang cuisine is best represented by Hangzhou dishes, including Hangzhou roast chicken (commonly known as Beggar's chicken), Dongpo pork, west lake fish in vinegar sauce, Songsao Shredded Fishsoup, etc.
Legend has it that Beggar's chicken was invented by a Hangzhou thief. The story goes that because the thief had no stove, he wrapped the stolen bird in clay and baked it in a hole in the ground; another version explains that he was a hungry thief who found a way to cook his bird and keep it and its aroma secret!
The famous restaurants in Hangzhou are: Louwailou Restaurant, Hangzhou Restaurant, Xizhongxi Restaurant, etc. Louwailou Restaurant boasts a history of over 100 years and is noted for west lake fish in vinegar sauce, fried shrimps with Longjing tea.
浙菜有它自己獨(dú)特的烹調(diào)方法。除人們的地域性口味偏愛(ài)外，富饒的特產(chǎn)也是其中因素之一。
浙江東瀕大海，有千里長(zhǎng)的海岸線，盛產(chǎn)海味，如的舟山漁場(chǎng)的黃魚(yú)、帶魚(yú)、石斑魚(yú)、錦繡龍蝦及蠣、蛤、蝦、蟹，還有淡菜、象山青蟹、溫州蝤蛑和近年發(fā)展的養(yǎng)殖蝦等。又是大米與蠶桑的主要產(chǎn)地，素有“魚(yú)米之鄉(xiāng)”的稱號(hào)。中部為浙江盆地，即金華大糧倉(cāng)，聞名中外的金華火腿就是選用全國(guó)瘦肉型豬之一的“金華兩頭鳥(niǎo)”制成的。加上舉世聞名的杭州龍井茶葉、紹興老酒，都是烹飪中不可缺少的上乘原料。
浙菜的歷史，可上溯到吳越春秋。越王勾踐為復(fù)國(guó)，加緊軍備，并在今紹興市的稽山，辦起大型的養(yǎng)雞場(chǎng)，為前線準(zhǔn)備作戰(zhàn)糧草用雞。故浙菜中最古的菜要首推紹興名菜“清湯越雞”。其次是杭州的“宋嫂魚(yú)羹”，這系典籍中所記載的“因而五嫂魚(yú)羹”，它距今至少有880年的歷史。浙菜的烹飪?cè)显诰嘟袼奈迩昵耙严喈?dāng)豐富，東坡肉、咸件兒、蜜汁火方、叫化童雞等傳統(tǒng)名菜均離不開(kāi)這些烹飪?cè)稀?BR> 浙菜由杭州菜、寧波菜、紹興菜組成。菜式小巧玲瓏，清俊逸秀，菜品鮮美滑嫩，脆軟清爽。運(yùn)用香糟調(diào)味。常用烹調(diào)技法有30多種，注重煨、燜、燴、燉等。現(xiàn)在一些傳統(tǒng)菜加創(chuàng)新，紹菜仍占主位。寧波發(fā)揮了靠海鮮的優(yōu)勢(shì)，溫州菜發(fā)展了許多以海鮮為原料的名菜。
杭州規(guī)模較大的有西湖樓外樓，開(kāi)設(shè)于清道光年間，以西湖醋魚(yú)、龍井蝦仁聞名。有城內(nèi)清和坊的王潤(rùn)興，人稱“皇飯兒”。以魚(yú)頭豆腐，人稱木榔豆腐，件兒肉、腌督筍拿手。紹興有蘭香館，蓑衣蝦球、專門(mén)烹制頭肚醋魚(yú)等標(biāo)準(zhǔn)紹菜。浙東寧波有東福園，咸菜大湯黃魚(yú)、冰糖甲魚(yú)等名菜是正宗的寧波地方傳統(tǒng)菜。浙菜以其濃郁的文化特色享譽(yù)海內(nèi)外。
的菜肴有：西湖醋魚(yú) 生爆蟮片 東坡肉 龍井蝦仁 干炸響鈴 叫化雞 清湯魚(yú)圓 干菜燜肉
西湖醋魚(yú)是源于西湖漁家叔嫂除暴安良的民間故事，又名“叔嫂傳珍”。是杭州歷久不衰的傳統(tǒng)名菜。
此萊采用活魚(yú)，烹飪前先將魚(yú)餓養(yǎng)過(guò)，這樣魚(yú)肉變得結(jié)實(shí)，其體內(nèi)雜物及泥土氣也排泄除掉，廚師火候掌握嚴(yán)格，菜肴燒成后，魚(yú)的形態(tài)仍保持鮮活，菜色澤紅亮，肉質(zhì)鮮嫩，酸中藏甜，味美如吃蟹肉。
Zhejiang Cuisine
Zhejiang cuisine, also called Zhe Cai for short, is one of the eight famous culinary schools in China. Comprising the specialties of Hangzhou, Ningbo and Shaoxing in Zhejiang Province regarded as land of fish and rice, Zhejiang cuisine, not greasy, wins its reputation for freshness, tenderness, softness, and smoothness of its dishes with mellow fragrance. Hangzhou cuisine is the most famous one among the three.
Hangzhou cuisine is characterized by its elaborate preparation and varying techniques of cooking, such as sauteing, stewing, and stir- and deep-frying. Hangzhou food tastes fresh and crisp, varying with the change of season. Ningbo food is a bit salty but delicious. Specializing in steamed, roasted and braised seafood, Ningbo cuisine is particular in retaining the original freshness, tenderness and softness. Shaoxing cuisine offers fresh aquatic food and poultry that has a special rural flavor, sweet in smell, soft and glutinous in taste, thick in gravy and strong in season.
Each of the three sub-cuisine traditions is noted for its special flavor and taste, but they are all characterized by the careful selection of ingredients, emphasizing minute preparation, and unique, fresh and tender tastes.
Zhejiang cuisine specializes in quick-frying, stir-frying, deep-frying, simmering and steaming, obtaining the natural flavor and taste. Special care is taken in the cooking process to make the food fresh, crispy and tender. Thanks to exquisite preparation, the dishes are not only delicious in taste and but also extremely elegant in appearance. Zhejiang cuisine is best represented by Hangzhou dishes, including Hangzhou roast chicken (commonly known as Beggar's chicken), Dongpo pork, west lake fish in vinegar sauce, Songsao Shredded Fishsoup, etc.
Legend has it that Beggar's chicken was invented by a Hangzhou thief. The story goes that because the thief had no stove, he wrapped the stolen bird in clay and baked it in a hole in the ground; another version explains that he was a hungry thief who found a way to cook his bird and keep it and its aroma secret!
The famous restaurants in Hangzhou are: Louwailou Restaurant, Hangzhou Restaurant, Xizhongxi Restaurant, etc. Louwailou Restaurant boasts a history of over 100 years and is noted for west lake fish in vinegar sauce, fried shrimps with Longjing tea.