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11:24, 2008-May-15
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The coastal province of Zhejiang is rich in produce and has long been known as "the land of fish and rices". Naturally, therefore, it has always been a great place for eating. Especially after 1127 when Hangzhou become the capital of the Song Dynasty, moved from Kaifeng in the north. Some of the best chefs from both these cities were brought together, and as a result northern methods of cooking were introduced to the south. Thus, Zhejiang Cuisine evolved, which became one of the most famous types of cooking.Zhejiang cuisine consists mainly of four local styles: Hangzhou, Ningbo, Shaoxing and Wenzhou, each having its own special characteristics. Among the four, Hangzhou Cuisine is considered the most representative one in Zhejiang. Although the main methods of cooking are frying and stewing, the food produced is usually light and delicate. Some of the most popular dishes are Shrimp with Longjing Leaves, West Lake Fish in Sweet and Sour Sauce, Fried Eel Slices, West Lake Water Shield Soup, Beggar's Chicken, Dongpo Pork and Steamed Pork in Lotus Leaves.
Ningbo dishes tend to favour more steaming, roasting and stewing, and are slightly richer in taste. Yellow croaker, eel and crab are popular in Ningbo, and there is also a sweet soup made of turtle stewed with rock sugar. Shaoxing dishes are usually light on oil and spices, yet lack nothing in richness, as Shaoxing rice wine is often used to make the sauces for dishes. The last of the fourth, Wenzhou dishes, are also light on oil, and some of the more popular ingredients are yellow croaker, crab and squid.
Zhejiang cuisine strives to be delicate in taste as well as in appearance. In recent years people have been trying to revive Southern Song- dynasty imperial cooking, based on what they can find in historical records. Their emphasis is on preserving and bringing out the original taste of the recipes, thus visitors to Zhejiang now have even more varieties of cuisine to tempt their palates!
famous dishes
Dongpo Pork
First created by Su Dongpo, a well-known writer and poet of the Song Dynasty, when he served as a local official of Hangzhou. Dongpo Pork is red and bright in color, oily but not greasy, crisp but not smashed, plus mellow juice.
West Lake Sour Fish
Jiaohua Young Chicken
Sister-in-Law Song's Thick Fish Soup
There are also many delicious snacks in Zhejiang, can you give some examples?
The main characteristics of Jiangsu cuisine:
(1) Distinguished for exquisite ingredients, freshness and aliveness.
(2) High cutting techniques.
(3) Have a good command of duration and degree of heating and cooking.
(4) Good at keeping the original taste one particular taste for one dish. All dishes have light, mellow and refreshing tastes. Yangzhou Cuisine is light and elegant; Suzhou Cuisine is slightly sweet; and Wuxi Cuisine is fairly sweet.
(5) Pay great attention to soup, which is strong but not greasy, and delicious.
Famous dishes: Butterfish in Creamy Juice, Santao Duck, Steamed Large Meatballs, Fragrant and Soft Silverfish, Crystal Pig‘s Trotters, Steamed Hilsa Herring, King Bids Farewell to His Consort, etc. Well-known snacks include Dumplings with Juicy Crab Meat Filling, Noodles in Clear Soup, Jadeite Steamed Dumplings with the Dough Gathered at the Top, etc.
Butterfish in Creamy Juice with Lotus Smell
Butterfish is one of the three treasures hilsa herring, cutlass fish and butterfish from the Yangtze River. Butterfish in Creamy Juice with Lotus Smell features thick and tender fish meat, no fishbone, and a delicious taste.
Caigen Large Meatballs
Caigen Large Meatball is a representative of Huaiyang Cuisine. At the banquet to celebrate the founding of the People‘s Republic of China, Premier Zhou Enlai entertained Chinese and foreign honored guests with this dish, which was spoken highly by guests. Though made of meat, this dish is not greasy, but delicious and refreshing.
Crab Meat and Sea-bottom Pines
As one of the local famous dishes of Nantong, this dish features a unique delicious and refreshing taste.
Sanfengqiao Soy Sauce Spareribs
Sanfengqiao Soy Sauce Spareribs, which is prepared with high-quality spareribs, and more than 20 natural precious seasonings, features a red and bright color, soft bones, tender meat, a slightly sweet taste. This dish has been well known at home and abroad.
Pork Prepared with Fermented Bean Curd Juice
First created by Jufengyuan Restaurant in Wuxi, this dish has a history of nearly 100 years. As a famous local dish, it has a red bright color, and a slightly sweet taste.
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