Zhe Cuisine Derived from the traditional ways of cooking in Zhejiang province, Zhejiang cuisine is one of the eight famous culinary schools in China. Zhejiang Province is regarded as the land of fish and rice. Using the rich assortment of local ingredients, Zhe Cuisine has an extensive selection of materials. Zhejiang cuisine emphasize on the freshness, tenderness, softness, and smoothness of its dishes .It consists of three major styles, namely Hangzhou style, Ningbo style and Shaoxing style. Hangzhou cuisine is characterized by its elaborate preparation and varying techniques of cooking, such as stewing, and deep-frying. Hangzhou food tastes fresh and crisp, varying with the change of season. Specializing in steamed, roasted and braised seafood, Ningbo cuisine is particular in retaining the original freshness. Shaoxing cuisine offers fresh aquatic food and poultry that has a special rural flavor, sweet in smell, soft and glutinous in taste. 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. Zhejiang cuisine is best represented by Hangzhou dishes, including Hangzhou roast chicken, Dongpo pork, west lake fish in vinegar sauce, Songsao Shredded Fishsoup, etc. In the future, I will introduce these delicious dishes in detail.
Posted on: Thu, 21 Aug 2014 03:16:18 +0000
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