Zhejiang cuisine

crab inlaid orange

crab inlaid orange

VilmaNolan

Crab inlaid orange is a traditional and famous dish in Hangzhou, Zhejiang Province. It was created in the Southern Song Dynasty and has been passed down to this day. This dish is colorful and beautiful, with orange-scented crab fat and mellow taste. I couldn't buy crab paste meat, so I used crab tongs meat instead. My family stopped eating fat meat and switched to shrimp meat. The side dishes were also changed to be more in line with modern people's health standards. The taste is equally good, fresh, smooth and tender, with a strong orange flavor.
Longjing shrimp

Longjing shrimp

KylaReinger

Longjing shrimp is a famous Hangzhou dish with the most Hangzhou characteristics. Qingxin green tea is made together with fresh West Lake shrimp meat. The tender and fresh taste exudes the unique aroma of tea and the unique taste, which always makes people have a mellow aftertaste. <br />Historical allusions: One day, Qianlong visited privately in disguise and drank a cup of Longjing New Tea at a tea farmer's house in Hangzhou. He felt the fragrance and delicious. He secretly grabbed some tea leaves and left while others were unprepared. Later, I ate at a restaurant in the city and asked the shop staff to use this to make tea. The shop clerk saw a corner of the dragon robe worn inside Qianlong and hurriedly told the shop owner. The shop owner was cooking shrimps, and in a panic, he sprinkled the tea leaves in the shop clerk's hands into the pot as shredded green onions. I didn't expect this tea shrimp dish to be elegant in color and unique in taste. Qianlong nodded and praised it. Since then, this dish has become a famous dish in Hangzhou and has been passed down to the world.
Three slices of shrimp

Three slices of shrimp

AlexieOrn

In Ningbo and Wenzhou, Zhejiang, there is a very delicious dish called "Three Pieces of Shrimp". <br />The method of "three slices of knocking shrimp" is not very complicated. The raw material is live and fresh shrimp. It is neither fried nor fried. It is made by blanching. Therefore, the shrimp still maintains its original flavor. It tastes smooth and tender, and the soup is also extremely delicious! <br />Fishermen along the coast of Zhejiang usually cook, steam or blanch live fish and shrimps that have just been salvaged, and they also eat them raw. The fisherman's master believes that such good fresh seafood must be eaten in its original flavor to be authentic, commonly known as "taste it." <br />Today, we will make this very distinctive dish with regional flavor,"Three Pieces of Shrimp". This dish is a household name and very popular in Wenzhou and one of the typical representative dishes of fresh food in Zhejiang cuisine! The specific practices are as follows;
Two-color hibiscus egg

Two-color hibiscus egg

EleanoreHauck

Lotus, called water lotus in ancient times, is another name for lotus. Known as the tribute of "getting out of the mud without staining, washing the ripples without evil", she is a symbol of elegance, cleanliness and beauty. The content and shape of hibiscus are also used by chefs to name beautiful dishes. More than 200 years ago, there were records of "Furong Chicken" and "Furong Egg" in "Diao Ding Ji". So far,"Furong Lai" has formed a unique category: white tone, boneless raw materials, tender taste, elegant color... these are its basic characteristics. Therefore, chefs like to use hibiscus to refer to white and tender dishes, such as hibiscus scallops, hibiscus chicken slices, hibiscus crab bucket, etc. <br />The "Two-color Hibiscus Egg" uses eggs as the main ingredient, and uses two natural colors of egg white and egg yolk to carefully make yellow and white "Hibiscus" egg slices. Then use peas and fungus to match colors to make the vegetables colorful, pleasing to the eye, fresh, smooth and tender, and suitable for all ages.
Song Sao Fish Soup

Song Sao Fish Soup

DrewBarrows

[Song Sao Fish Soup] is a famous dish in Hangzhou and has a history of more than 800 years. Because it is golden in color, tender and smooth, and tastes like crab soup. Also known as "crab soup". <br /><br />On March 15th, the sixth year of Chunxi in the Southern Song Dynasty (1179), Zhao Gouzong, the Taishang Emperor of Song Dynasty, boarded his royal boat and leisurely toured the West Lake. It was nearly noon. The attendant of the Retired Emperor told him that there is a restaurant here that has a very good fish soup. Why not taste it? The Retired Emperor also felt a little hungry at this time, so he ordered someone to get off the boat and go to the restaurant to buy fish soup. The owner of this restaurant, Fifth Aunt Song, was originally from Bianliang, Tokyo. She once ran a fish soup restaurant in Bianliang, Tokyo. When the Song Dynasty moved south, out of patriotic feelings for the Song Dynasty, he followed the team to Lin 'an (now Hangzhou) and ran this small shop selling fish soup on the edge of the West Lake to make a living. Fifth Aunt Song saw that people from the luxury yacht came to buy fish soup, probably from the royal family, so she personally cooked the fish soup and delivered it to the yacht. The fast-talking fifth sister-in-law of Song was not afraid when she saw the old emperor, so she said to the old emperor: "Xiaonu is originally from Tokyo and came here with the royal chariot." When Emperor Zhao Gou heard this, he couldn't help but sigh. He thought that it was indeed the hope of the Song Dynasty that a common people like her could follow him to move south to Lin 'an. Thinking of this, he ordered someone to reward the fifth sister-in-law of Song Dynasty with "ten wen of money, one hundred wen of silver, and ten pieces of silk. The back garden was still supplied with a wide supply." From then on, Fifth Aunt Song's fish soup was called "Song Aunt Fish Soup" and became even more famous. As Mr. Yu Pingbo pointed out in "A Brief Talk on the Diet of Hangzhou and Beijing":"The beauty of West Lake fish soup has been rumored for thousands of years."
West Lake vinegar fish

West Lake vinegar fish

FredericPollich

West Lake Vinegar Fish is one of the most famous traditional dishes in Hangzhou. It is made by selecting fresh grass carp and killing them first. The heat requirements are very strict when cooking, and it can only be cooked just in three or four minutes. After cooking, pour on it with a smooth and oily layer of sweet and sour pectoral fins. The fish is tender and beautiful, with crab flavor, tender and sweet. The meat is unique. <br />West Lake vinegar fish is characterized by its bright red color, suitable for sour and sour, and exceptionally delicious.