Zhejiang cuisine

Jiaohua child chicken

Jiaohua child chicken

WhitneyMorar

Legend has it that in ancient times, there was a beggar who stole a hen. When there was a shortage of pots and stoves, he wrapped the chicken in mud, barbecued it in firewood, and then peeled off the mud after it was cooked. The taste of the chicken was extremely delicious. Later, this clay roasting technique was introduced to restaurants, and after continuous development and improvement, it has become a traditional and famous dish in Hangzhou. Making cowled chickens at home, using soil does not seem very sanitary, and the kitchen is dirty. You can use tin foil instead, which is simple and convenient.
Longjing shrimp

Longjing shrimp

DarwinStracke

Longjing shrimp, as the name suggests, is a shrimp cooked with buds of Longjing tea. It is a famous dish with Hangzhou local characteristics. The shrimp is jade white and tender; the buds and leaves are green, fragrant, elegant in color, and unique in taste. After eating, it is clear to the mouth and appetizing, and has endless aftertaste. It is a unique one among Hangzhou cuisine. The authentic Longjing shrimp uses fresh river shrimps before and after the Qingming Festival. At that time, the river shrimps were big and delicious. However, this river shrimp is out of season, so you can also use fresh prawns instead, which tastes just as good.
dongpo meat

dongpo meat

MaudieWuckert

Dongpo Pork is a famous dish in Zhejiang cuisine. There are many legends about Dongpo pork. You can check it up on Baidu. What I heard most was that after Su Dongpo dredged the West Lake, the people thanked him and sent him a lot of pork and rice wine. Su Dongpo felt that he should share it with the people, so he instructed his family to make braised pork and send it to the people. When cooking, his family understood "sending with wine" as "burning with wine". The result was that the braised pork was more fragrant, crispy and delicious. The eaters praised the unique and delicious meat roasting method sent by Su Dongpo. Everyone praised it and anecdotes spread. Dongpo meat is red and bright in color, soft and crispy, salty, fresh and slightly sweet, fat but not greasy, and very delicious.
Hydrangea pot rice roll

Hydrangea pot rice roll

JayneKoss

"Hydrangea Pot Ta Cai Rolls" is a dish created later in Wenzhou and Ningbo. It is not traditional Zhejiang cuisine, but this dish is very popular in some restaurants in Wenzhou and the price is not expensive. I went to Wenzhou two years ago. I tried this dish on a business trip. <br />Today, we will make this southern Zhejiang-style "hydrangea pot rice roll". This dish is relatively simple to make, mainly a kung fu dish, but it is also very affordable to eat. The main recipes are as follows;
West Lake Pure Vegetable Soup

West Lake Pure Vegetable Soup

LucasHarris

Water shield is a famous specialty of West Lake in Hangzhou. The "West Lake Schreberi Soup" made with water shield ingredients is formerly known as "Chicken Fire Water shield Soup". The water shield is green green, the chicken has white legs and red, the colors are bright, smooth, tender and fragrant. The water shield is delicious and is a traditional and famous dish in Hangzhou. <br />Brasenia schreberi, also known as calla and water lotus leaf, has long been a precious aquatic food in our country. There is a long history of planting water shield in Hangzhou's West Lake, as recorded in the Ming Dynasty's "West Lake Tours Annals". It is said that Emperor Qianlong of the Qing Dynasty visited Jiangnan and would eat with water shield spoon every time he visited Hangzhou. <br />Water shield is not only appreciated for its fragrant taste, rich nutrients, and rich in colloidal and secret vitamins; also the allusions of "Ulva soup and perch" and "thoughts of Ulva perch" appeared as early as the "Book of Jin" and became an expression of homesickness. idiom. Water shield soup also symbolizes a profound feeling of homesickness and country. Therefore, in recent years, some overseas Chinese who have returned from abroad and wanderers far away from home have come to Hangzhou and are often willing to order this famous dish to express their feelings.
Cypress wrapped in onion

Cypress wrapped in onion

TrentonRodriguez

Chinese cabbage wrapped with green onions is one of the most traditional and popular breakfast snacks in Hangzhou. It is wrapped in pancakes and chopped green onion, put in a pan and pressed, and when both sides are golden, coated with sweet sauce or hot sauce. It is crispy on the outside and fragrant on the inside. It is very delicious. <br />It is said that Wang Eryou Pancake Shop beside Wangxian Bridge became famous for frying "fried cypress". For a time, people began to follow suit, and fried cypress shops are numerous in Hangzhou. Sometimes Wang Er fried too much and couldn't sell it at once. When it was cold, it became soft and tough. It tasted bad, and no one bought it. His hatred for Qin Hui and his wife was still indignant. He grilled the cold fried Chinese cypress in a hot pan, wrapped the roasted fried Chinese cypress and spring onion segments into a spring cake mixed with sweet flour sauce, and then pressed and roasted it with a iron plate until the skin turned golden, and the fried Chinese cypress squeaked. Wang Er finally expressed his hatred. When he picked it up and ate, he felt that the green onions were delicious, so he named it "Green onion wrapped Chinese cypress", which has been passed down to this day.