Zhejiang cuisine
ElliottFritsch
"Drunken winter bamboo shoots" have a long history in Jiangsu and Zhejiang provinces and have a history of thousands of years. During the Spring and Autumn Period, people soaked bamboo shoots in wine in order to maintain their freshness for a long time. Later, they discovered that if they were simply seasoned when eating, the taste was very delicious. Therefore, they were deeply loved by people in Jiangnan and have been passed down to this day. <br />The dish "Drunken Winter Bamboo Shoots" traditionally uses only rice wine, salt and sugar, and the recipe is very simple. Later, improvements were made. In some places, some fragrant grains were put into it to enhance the flavor, and in others, wine was added to it to fire it, so that the bamboo shoots tasted more unique. <br />Today, this dish is made by marinating. It tastes very mellow and very delicious. The specific methods are as follows;
ColbyWyman
Tiger skin meat is a traditional Zhejiang dish. Also known as Dong Rourou, it was created by Dong Xiaowan. The skin is wrinkled, fat but not greasy. This dish is characterized by smooth and smooth oil, with patterns like tiger skin, soft, mellow and fragrant. <br />The pork belly is rich in nutrients, easy to absorb, and has the effect of replenishing skin nutrients and beautifying skin. <br />Xuelihong-This is a traditional vegetarian dish that everyone likes to eat in Wuyi Mountain. It is delicious and fragrant, and has the effects of appetizing, strengthening the spleen, and aiding digestion. Snow red contains a variety of amino acids and vitamins, so it is called "health tea".
AlaynaMacejkovic
The dish "Roasted Vegetarian Goose" used to be a vegetarian dish in temples around Hangzhou. It has a unique taste and is a very good vegetarian diet. It has been deeply loved by local people for hundreds of years. Especially vegetarian lovers, they often use it as the first choice for vegetarian cuisine when eating in restaurants. This dish was later improved by chefs of past dynasties and evolved into a representative dish of vegetarian food among Zhejiang cuisine. <br />During the Southern Song Dynasty, the Song Dynasty had gradually begun to fall. The huge feudal dynasty was defeated by the Xiongnu in the north. The land in the Yellow River Basin had long been hopeless. Due to desperation, the capital was moved from Henan to today's Hangzhou. <br />At that time, the Song Dynasty devoted its entire country to the Yangtze River and tried to wait for an opportunity to recover the Central Plains externally, and began to recuperate internally. As the capital of the Southern Song Dynasty, Hangzhou gathered chefs and vendors from all over the northern part of our country. Hangzhou once presented a prosperous scene in the late Song Dynasty, and Zhejiang cuisine began to develop during this period. <br />During the Southern Song Dynasty, Hangzhou was dotted with various wine shops and restaurants with north and south flavors across the country. Over the past few years, Zhejiang cuisine has formed its own unique style and has been listed as one of the eight major cuisines in China by later generations. <br />Many dishes in "Zhejiang cuisine" are varieties of regional flavors and folk dishes in the north and south. Later, after survival of the fittest, retaining the essence and removing the dross, they once formed the main representative cuisine of southern cuisine in my country. "Roasted vegetarian goose" is a typical representative dish of Zhejiang cuisine, including Buddhist vegetarian dishes. The recipe for this dish is very simple. It just uses locally produced rotten skin to make it, and then it is simply seasoned to become an exquisite vegetarian dish. The specific preparation of "Vegetarian Roast Goose" is as follows;
