中国八大菜系_浙菜.pptVIP

One of the eight cuisine Zhejiang cuisine, is one of the eight big cuisines. Long history rich speciese characters:清、香、脆、嫩、爽、鲜， Zhejiang cuisine mainly consists of four main stream: hangzhou, ningbo, shaoxin, wenzhou. Steamed grass carp in vinegar gravy西湖醋鱼 Dongpo Pork东坡肉 Longjin Shrimp meat龙井虾仁 Ningbo cuisine is combined with “ fresh and salt ”,special in steaming, grilling（烤）, braising(炖) seafood , pay great attention to tender（嫩）, soft（软）, slippery（滑）color always thick（色彩浓重）. Steamed turtle in rock sugar soup冰糖甲鱼 Slide yellow crab溜黄青蟹 Ningbo goose宁波烧鹅 Shaoxing food is full of south china flavour. It always uses yellow wine(黄酒) to cook ,so there is a strong smell in the food Jianhu Lake fish鉴湖鱼味 Steamed fish清蒸桂鱼 Wenzhou used to be called “(瓯)ou” ,so the wenzhou cuisine also called “ou cuisine”.It tastes fresh and always use fish as ingredient. 三丝敲鱼 Garlic fish skin蒜子鱼皮 Boiled cuttlefish爆墨鱼花 Other Representative dishes vegetable soup蔬菜汤 Fried bell炸响铃 抢蟹 （qiangha） Stem eels鳗鱼干 Honey filled lotus蜜汁灌藕 Jiaxing rice dumpling嘉兴粽子 Thousands package千张包 There are many tasted snacks(小吃) in Zhejiang,such as cakes, dumplings , soup, pasta(面食) Corn porridge粟米粥 Tremella银耳 * * Ingredient Always use fried, stewed and fried.fresh and crisp many species Put water in the pan.Cook the pork Cut the pork into pieces Put the pork’s skin downwardPut some sugar Pour some soy sauce (酱油) Yellow wine Stew about 2 hours Take out the pork,remove it into another stewpot.This time need to put the skin upward Steam around an hour Put some green onion Yellow croaker soup(黄鱼汤) Preserved vegetable stew meat霉干菜焖肉 宁波汤团 *