Cuisine Culture——zhejiang cuisine

  • Based on the above four schools, "zhejiang cuisine" has obvious characteristics and styles as a whole. In general, there are the following four aspects:

    1. The selection of materials must be "fine, special, fresh and tender". Zhejiang is rich in products in four seasons. The sea, rivers, moorings, plains, hills, mountains, and various breeding farms provide inexhaustible material resources for the four season dishes.

    1. "zhejiang cuisine" chooses the ingredients carefully, and uses the essence of the ingredients to make the dishes elegant and superior;

    Second, special products are used to make the dishes have obvious local characteristics;

    Three stresses freshness, keeping the dishes innocent;

    Fourth, seek softness, make the dishes fresh and crisp. The seafood and rivers must be fresh and delicious, especially the season to win; the poultry, livestock, and many specialties, such as Xiaoshan chicken, Fenghua goose, Shaoxing duck, Jinhua ham, lake sheep, southern meat, etc.; all vegetables and fruits are fresh in season For the sake of the above, the so-called "four-time sequence, the successful one retreats, the essence is exhausted, and the qiānqian goes away."

    2. Cooking is good at frying, frying, braising, steaming, steaming and burning. Haicuohe fresh cooking is unique. "The method of cooked food is the heaviest heat." There are more than 30 types of cooking methods commonly used in zhejiang cuisine. The tastes vary according to the materials and techniques, and they are especially good at six types:

    Stir-fry is known for its smooth fry, and strive to cook quickly; fried vegetables are soft on the outside and tender inside, just right; stewed vegetables are tender and mellow, and the soup has a unique flavor; the vegetables are crispy (smooth) tender and moist, and the marinade is fragrant; steamed vegetables pay attention to heat Ingredients, the main ingredients are mostly fresh and tender and beautiful; the cooking is soft and delicious, and the aroma is delicious.

    These cooking methods are mostly in line with the characteristics of the texture of the raw materials, and are suitable for the Jiangnan people's favorite eating habits of light and tender. Zhejiang celebrity chefs are also unique in cooking seafood and fresh seafood, which is significantly different from cooking fish in the north. Most of the fish in Zhejiang cooking are over water, and about two-thirds of the fish and vegetables are cooked with water as a heat transfer body, highlighting the tenderness and freshness of the fish and maintaining the original taste. For example, the famous Xihucuyu, which is killed by live fish, is cooked in boiling water and made soft without adding any oil stars. It is smooth and delicious.

    3. The taste focuses on freshness, crispness and tenderness, and maintains the original color and flavor of the main ingredients. This is a comprehensive manifestation of the objective characteristics of food raw materials, cooking methods and people's dietary customs. [Qing] When summarizing his cooking experience, Hangzhou native Li Yu believed that “the world’s good things are profitable” ("Xian Qing Ou Ji"), which means to eat the original taste of the finest ingredients, but the modern cooking exhibition shows that everything is cooked. It must be assisted in order to achieve the "harmony of harmony". "Zhejiang cuisine" is mostly supplemented by fresh and aromatic items such as fresh bamboo shoots, ham, winter mushrooms, sesame mushrooms and green leafy vegetables. At the same time, it is very particular about seasoning with Shao wine, green onions, ginger, sugar, and vinegar, so as to remove fishy and avoid greasiness. , Hanging fresh and fragrant. For example, Dongpo meat is braised with Shao wine instead of water, and it is mellow and sweet. The clear soup of Yue chicken is lined with ham, tender bamboo shoots, and steamed mushrooms. The original soup is rich and fragrant. The yellow croaker in the soup with potherb mustard pickles and bamboo shoots, the soup is rich and aromatic, such as steamed mandarin fish, hibiscus squash, and glutinous rice soup, and other Haicuo fresh dishes, all of which are prominent in the main ingredients and are known for their innocent taste.

    4. The shape is exquisite and delicate, delicate and elegant. The style of "zhejiang cuisine" can be traced back to the Southern Song Dynasty. "Menglianglu" states: "The customs of Hangzhou, where people who sell food and drink in department stores, mostly decorate car covers, dishes and utensils, clean and exquisite, to show off people's eyes and ears. ...".

    Nowadays, Zhejiang celebrity chefs are good at using a variety of cooking techniques and aesthetics such as knife methods, color matching, maturity, and garnishing, and organically combine essence and beauty, and meticulousness and ingenuity to form a delicacy. For example, thin slices of ham, a traditional famous dish, are equally thick, uniform in length, and uniform. Each slice is red and white, and looks like a river.