Zhejiang cuisine
LuigiPredovic
A cuisine, a flavor, or a banquet should have dishes, rice and dishes. There are many types of fried rice in Jiangsu and Zhejiang. Today, we will make a fried rice with Zhejiang cuisine and Wenzhou flavor,"Jinxiu Shrimp Grain Fried Rice". <br />This fried rice is made according to local conditions, using seafood prawns from the coastal areas of Wenzhou, Jinhua ham, a specialty product of Zhejiang, and some vegetables. This fried rice is mixed with meat and vegetables, seafood and meat. It is a delicious fried rice with very balanced nutrition. The method is as follows;
SidDietrich
In the plan, we wanted to make a "Longjing Shrimp", but seeing that many netizens had made this dish, I didn't want to make it again. But I asked my sister to prepare all the ingredients long ago, and my sister also urged me to eat this dish. Hehe, let's make it, everyone has their own methods anyway! <br />Due to its vast territory in Zhejiang Province, as well as its geographical location and customs,"Zhejiang cuisine" is divided into four major gangs, including Hangzhou cuisine, Wenzhou cuisine, Ningbo cuisine and Shaoxing cuisine. Therefore, Zhejiang cuisine is composed of these four major local dishes, and is collectively referred to as "Zhejiang cuisine". Today, let's make the "Longjing Shrimp", which is more representative among Hangzhou cuisine, again. The specific procedures are as follows;
JazmynJenkins
In rural Zhejiang, every Spring Festival, almost every household has drunk chickens on the table. This kind of chicken has a strong aroma, tender meat, delicious and refreshing taste. It is delicious with wine and rice. Who invented the drunken chicken? There is no test in history, but there are many folklore. <br />A long time ago, in a small village in Zhejiang, there lived three brothers. The eldest and second sons married girls from rich families and were relatively lazy. Lao San married a girl from a poor family. He was skillful and very capable. My eldest brother and second brother saw this and wanted her to be the head of the financial management, but they were worried that their two daughters-in-law would have objections. Later, the three brothers came up with a solution: let the three in-laws compete, and whoever won would be in charge. The competition is to see who makes the best chicken. <br />The three brothers sat down around the table and asked three brooks to serve the chicken. I saw the eldest daughter-in-law serving a pot of clear stewed chicken. Yellow oil beads floated on the soup. The soup was fresh and the meat was firewood. The three brothers said nothing after eating. The second daughter-in-law served a plate of white-cut chicken. The food was refreshing and chewy, but it was slightly light. Everyone said nothing after tasting it. When it was the third daughter-in-law's turn, she calmly served a large bowl. As soon as the lid of the bowl was lifted, an alluring fragrance immediately filled the room, making people's appetite increase. The three brothers hurriedly moved their chopsticks, only to feel that the chicken was fresh and tender, and their mouths were full of raw aroma. The two sister-in-law couldn't help but pick up a piece of chicken and put it in their mouths. The aroma of the wine really smelled the nose and had a unique flavor. Everyone praised the third daughter-in-law for her good chicken cooking. The two sister-in-law were also convinced. From then on, the third daughter-in-law became a family. <br />Because this kind of chicken is produced by drunkenness, it is named "drunk chicken".
FurmanSkiles
Cuisines [1] Zhejiang Cuisine Dongpo Pork<br /> Dongpo meat has excellent color, aroma and taste, and is deeply loved by people. Dongpo Pork, a famous dish in Hangzhou, is stewed with pork. It is usually a square piece of pork about two inches long, half of which is fat meat and half is lean meat. It is fat but not greasy in the mouth, with the aroma of wine, and is very delicious. Thin skin and tender meat, red and bright color, mellow and juicy taste, crispy but not broken, fragrant but not greasy. <br />Legend has it that it was created by Su Dongpo, a poet of the Northern Song Dynasty (native of Meishan, Sichuan). The earliest birthplace of Dongpo meat was Huanggang, Hubei Province. In 1080, Su Dongpo lived in Huanggang. He came up with this method of eating meat because the local pigs had cheap meat. Zhou Zizhi, a native of the Song Dynasty, recorded in "Zhupo Poetry Notes":"Dongpo was fond of pigs. When he was in Huanggang, he tasted the opera" Poetry on Eating Pork "and wrote it: 'Slow fire, less water, and when the heat is sufficient, he will be beautiful. Get up and make a bowl every day, so you can't care about it." Later, Su Dongpo came back from Huangzhou in 1085 and returned to Kaifeng, the capital, after taking office in Changzhou and Dengzhou. He served in the court. Not long after, he was ostracized. In 1089, he asked to be transferred to Hangzhou to serve as prefect. Only then did his experience in cooking meat in Huangzhou develop into Dongpo pork. As a Han cuisine, it was later popular in Jiangsu and Zhejiang.
