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舟山海鲜历史及轨迹介绍(History and track of seafood in Zhoushan)
舟山海鲜历史及轨迹介绍(History and track of seafood in Zhoushan)
The development track of Zhoushan seafood dishes
Zhoushan seafood culture has gone through a long development of the road, the Western Jin Dynasty was Zhoushan Seafood Culture germination and initial formation period, Tang, song, Yuan Dynasty is the period of development, Hongwu nineteen years (1386) to twenty-three years of emperor Kangxi (1684), Zhoushan Seafood Culture at a standstill, Kangxi of the Qing Dynasty twenty-seven years (1688) to (1937) on the eve of the anti Zhoushan Seafood Culture into the revival and RE development period. Since the founding of the peoples Republic of China, especially since the reform and opening to the outside world, the culture of seafood dishes in Zhoushan has attracted a period of rejuvenation and innovation.
Zhoushan seafood cuisine has a long history, unique flavor, it pays attention to maintain the flavor of raw materials, commonly used fresh and salty dishes method, specializes in a variety of cooking methods, color, aroma and taste, has become an independent school of the original island in Zhoushan and food flavor, seafood as the main raw material, melting into the Wu Yue area and local cuisine features. The characteristics of Zhoushan seafood more fully inclusive and equitable.
The former Zhoushan seafood dishes
The seafood culture of Zhoushan is part of the Wu Yue culture. According to the ancient cultural relics found in Zhoushan analysis research, dating back 5000 years ago human hunting cultivated here thrive. From the sea about 1.5 kilometers in 1975, 1976 Daishan Qushan frog near the hill, unearthed a number of Neolithic pottery with heavy hammer in Dinghai, Xiao Qi, to explore a number of complete, about 5 cm in diameter cockles, clams and other shellfish fossils unearthed in 1975; and Dinghai Baiquan ten words Dinghai Road, 1979 Ma Ao Tang Jiadun and other cultural relics have proven that early in the Neolithic age, Zhoushan coastal area has abundant resource
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