Zhejiang cuisine
EricaStroman
People without meat lose themselves,<br /> People without bamboo are self-centered;<br /> If you want to be decent and not thin,<br /> I advise you to eat "roasted pork with bamboo shoots" often. <br /><br />Hehe, this is Mr. Dongpo's love for "pork roasted with bamboo shoots". Mr. Dongpo lived in poverty all his life. When he was an official, he was diligent and close to the people. He only lived on his salary and silver on weekdays. However, what he left to future generations are literary works handed down from the world and popular simple delicious food. From the simplicity, he revealed the essence of food and the noble character of being a person! <br />In other words, when Mr. Dongpo first served as governor of Hangzhou, he had nothing to spare. He only lived in a small corner of his dwelling on the bank of Xizi Lake. Compared with previous officials, it was simply the living conditions of the people! Although the courtyard is small, the house is simple, but it is very clean. There are bamboos, flowers and grass in the courtyard. Mr. Dongpo is very happy and has loved bamboo all his life. Bamboo represents human integrity. You can also recite poems and paint on the bamboo, and you can also eat bamboo shoots emerging from the bottom. <br />The bamboo shoots at that time were not as good as they are now. They were very cheap vegetables at that time, and they didn't even have to spend money. You could use a hoe to dig them. There are bamboo everywhere in Jiangnan. In ancient times, there were no refrigerators. In better lives, most people ate cured meats and hams. These meats can be stored for years without deteriorating easily. Bamboo shoots and meat are an excellent pairing, cheap and delicious! <br />When new officials take office, they will always be praised by the local gentry and officials. As parents of one side, they will not be able to curry favor with each other. Therefore, people will visit every few days when they give silver coins for dinner, and Mr. Dongpo refuses them all. Out of helplessness, these gentlemen and officials had no choice but to invite one of Mr. Dongpo's classmates. This man arrived at Mr. Dongpo's home and was just in time for Mr. Dongpo's lunch. There were dishes and rice on the table. The dishes were pork roasted with bamboo shoots, and the rice was brown rice from Jiangnan. The classmates were very surprised when they saw this. Such officials only eat this on weekdays! I was very confused! <br />Mr. Dongpo smiled, got up and invited his classmates to have a meal, and said casually; the bamboo shoots are bamboo shoots from his own courtyard, and the meat is meat brought from his hometown when he took office. The meal can taste the delicious food of his hometown and also reflect on the reputation of being an official. The classmate blushed and didn't dare to mention the invitation. He just drank a pot of old wine with Mr. Dongpo to talk about catching up. The opening poem is a warning limerick that Mr. Dongpo laughed at himself during the banquet! <br />This dish that inherits virtue and character is the most worthy of our future generations to taste! The method of "pork roast with bamboo shoots" is as follows;
GuidoCassin
"Fried Bell" is a famous dish with a long history in Hangzhou. It is made of oil bean skins and a little minced pork. After entering the mouth, it makes a loud sound when chewing, hence the name "Bell". Serve it with pepper salt, sweet flour paste and shredded green onion when served, and serve it with pancakes in spring. "Fried Bell Bell" is also a good side dish with wine. This dish is often seen at banquets. It is golden and beautiful in color, crispy and delicious, and tastes quite good. However, when making this dish, it is best to use the "tofu skin" produced in Sixiang, Hangzhou. It is also called "tofu skin" in the north. The skin is as thin as cicada wings. After frying, it will never feel inexhaustible. The mouth is crispy and great! <br />Today, we will make this "dry fried bell" at the beginning. The method is very simple. The specific production is as follows;
ElianMraz
This is a famous traditional dish that reflects the beautiful temperament of West Lake. It has a strong local color. This dish has elegant color, tender taste, and unique flavor! <br /><br />Legend has it that Longjing shrimp is related to Emperor Qianlong. Once Qianlong traveled to Hangzhou under Jiangnan. He dressed in casual clothes and traveled around the West Lake. It was Qingming Festival. When he came to Longjing Tea Township, it suddenly rained heavily. He had to take shelter from the rain at a nearby village girl's house. The village girl was hospitable and asked her to make tea. The tea was brewed from newly harvested Longjing and a mountain spring made from charcoal fire. Qianlong was overjoyed when he drank such a fragrant and mellow tea, so he wanted to take some back to taste it, but it was difficult to say it, and he was unwilling to reveal his identity. So he took advantage of the fact that the village girl was not paying attention, so he grabbed a handful and hid it in the dragon robe in her civilian dress. After the rain and sunny weather passed, I bid farewell to the village girl, and continued to tour the mountains and rivers until sunset. I was thirsty and hungry. I sat down at a small wine shop by the West Lake and ordered several dishes, one of which was fried shrimp. After ordering, he suddenly remembered the Longjing tea leaves he had brought, and wanted to soak them to quench his thirst. So he called the waiter and picked up his casual clothes to fetch tea. When the waiter was receiving tea, he saw Qianlong's dragon robe and was startled. He quickly ran into the kitchen and told the shopkeeper who was cooking it. The shop owner was frying shrimps. When he heard that the Emperor was here, he was extremely panicked. He made a mistake in his rush and sprinkled the Longjing tea leaves brought in by the waiter as spring onions into the fried shrimps. Unexpectedly, when this dish was served in front of Qianlong, it was fragrant and fragrant. After tasting it, I suddenly felt tender and delicious. Looking at the dishes on the plate, I saw that Longjing was green and dripping, and the shrimps were white and crystal clear. I couldn't help but praise him repeatedly,"Good dish! Good food!"
UnaKlein
"Dongpo Pork" is a famous traditional dish with a long history among "Zhejiang cuisine". It is said that during the Yuanyou period of the Song Dynasty, Su Dongpo was appointed governor of Hangzhou. As soon as he took office, he learned that the West Lake in his jurisdiction was constantly flooded. Through on-site inspections, he organized and mobilized local people to clear the West Lake. <br />After the completion of the project, a long embankment was added to the West Lake. This embankment brought water conservancy benefits to the people's future farming and mulberry, benefited future generations, and also added a beautiful scenery to the West Lake. In order to thank Mr. Dongpo for doing a good thing to benefit the people, and the local elders knew that Mr. Dongpo was a good official who cared for the poor and loved the people, so they gave him a lot of pork and rice wine. <br />However, Mr. Dongpo believed that although the sparse West Lake was his own plan, it was also the work of the people. Therefore, he ordered the chef to follow his unique experience in cooking meat, which he called the method of "slow the fire, add less wine, and when the heat is sufficient, it will be beautiful by itself". He used several large jars of Shaoxing wine to put the meat into it and braised it. This delicious dish, later known as "Dongpo Pork", was used to entertain and comfort migrant workers and local villagers. <br />Because this meat tasted very delicious, it quickly spread throughout Jiangsu and Zhejiang. "Dongpo Pork" has been passed down from generation to generation after thousands of years! It has long become a famous Hangzhou dish that is well-known at home and abroad! <br />Due to the unique method of cooking the meat, which is crispy but not rotten, oily but not greasy, and is extremely delicious,"Dongpo Pork" was a good story at that time and soon became a specialty delicacy in Hangzhou. Mr. Dongpo is not only a famous poet and literary hero, but also a famous gourmand in history. Wherever he has visited, he has left behind masterpieces of delicious food, such as Dongpo pork in Hangzhou and Dongpo pork knuckle in Sichuan. etc. <br />The method of "Dongpo Pork" is not difficult. The method is to cook a large piece of pork belly and then cut it into suitable cubes. Put the onions and ginger pieces into the casserole. Place the pork belly skin down on the onions and ginger. Add soy sauce, rock sugar, rice wine, onion knots, cover and boil with strong heat, then simmer with low heat for two hours. Then, put the meat into a pottery jar, cover and seal, and place it in the cage and steam thoroughly. <br />In order to commemorate Mr. Dongpo, Da Chao Shao will dedicate this famous "Dongpo Pork" to everyone today. The specific procedures are as follows;
ConorSmith
[Dongpo Pork] Hangzhou's famous dish is full of color, aroma and taste. Slow fire, no water and lots of wine are the keys to making this dish. The finished product is red and bright in color, crispy but not broken in shape. It is fragrant and non-greasy in the mouth, with the aroma of wine, and is very delicious. <br /><br />Su Dongpo of the Song Dynasty (1036-1101) was ranked among the eight greatest writers in the Tang and Song Dynasties in his composition; he was both unique in writing and Xin Qiji; calligraphy and painting were also unique. Even in the art of cooking, he has a knack. When he offended the emperor and was demoted to Huangzhou, he often cooked dishes himself and tasted them with his friends. Su Dongpo's cooking was best at braised pork. He once wrote a poem introducing his cooking experience: "Slow fire, use less water, and when the heat is high, it will be beautiful. "However, it is said that the" Dongpo Meat "named after him was an interesting incident when he returned to Hangzhou for the second time to serve as a local official. <br />At that time, most of the West Lake had been obliterated by turnip grass. After he took office, he mobilized tens of thousands of migrant workers to remove fields, dredge lake ports, build long embankments from dug mud piles, and build bridges to smooth the lake water, so that the beautiful appearance of the West Lake could be restored and water could be used to irrigate the fields. This piled long embankment improves the environment, not only brings water conservancy benefits to the people, but also adds to the scenery of the West Lake. Later, the "Su Causeway Chunxiao" was formed, which was listed as the first of the ten scenic spots in the West Lake. "<br />At that time, the common people praised Su Dongpo for doing this good thing for the local area. They heard that he liked to eat braised pork. During the Spring Festival, they all sent him pork at the same time to express their feelings. Su Dongpo received so much pork and felt that he should share it with tens of thousands of migrant workers who had dredged the West Lake. He asked his family to cut the meat into cubes, fire it using his cooking methods, and distribute it to every household, along with the wine, according to the migrant workers 'register. When cooking, his family understood "sending with wine" as "burning with wine", which resulted in the braised pork being made 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. Among the people who asked Su Dongpo for teachers at that time, not only those who came to learn calligraphy and writing, but also those who came to learn to cook "Dongpo meat."
RoseBlanda
"Single rot" is a dish originating from the folk community. It is a traditional winter food in Shaoxing, Hangzhou and Ningbo. It is also one of the representative dishes of "Zhejiang cuisine". It mainly uses tender tofu, pork grains, winter bamboo shoots, and mushroom grains as raw materials. There are also hammered and Jinhua ham grains in restaurants, but they are generally not used in home-made. <br />The method of "single rot" is also quite simple. You don't have to cook it in the pan. You can just put it in the pan and cook it directly. It belongs to a stewed dish, and it can be topped with a suitable amount of hot lard after being served in the pan. <br />The taste of "single rot" is salty, fresh and slightly spicy, but its spicy taste does not come from peppers or chili noodles, but the pepper powder used. Eating in winter can warm the body and also has a certain nourishing effect. It is rich in soy plant protein and animal protein. <br />Today, this "single rot" is made in a simple way. The main methods are as follows;
HalleWintheiser
In ancient times, there were two restaurants in Hangzhou, one big and one small. Big hotel owners want to dominate their business and often seek trouble and bully small hotel owners. One day, he learned that tofu skins were out of stock in the small restaurant, so he instigated some scoundrels to go to the small restaurant to order tofu skins, threatening to destroy the restaurant's sign if he could not meet the requirements. This incident angered a burly man who often drank here. He said nothing and hurried out of the store, mounted his yellow fat horse, and left with a whip. Unexpectedly, after a while, there was a jingling of horse bells. Looking for fame, the big man appeared at the entrance of the small restaurant, holding a bag of tofu skins bought from Sixiang in his hand. Later, I learned that this big man was a famous hero in the Jianghu who loved to relieve people in distress. His actions made the owner of the shop extremely grateful, and he immediately cooked a dish made of tofu skin with wine, not hesitate to use the best pork tenderloin and add it in an oil pan. In order to commemorate the merits of this hero, the shop owner rolled the tofu skin into the shape of a horse ling 'er. This is how the famous dish of "Dry Fried Bell" came out.
