浙菜 Zhe Cuisine (Zhejiang Cuisine)分析和总结.docxVIP

浙菜 Zhe Cuisine (Zhejiang Cuisine) 浙菜即浙江菜。浙江东临大海，有 著名的舟山渔场，海产丰盛，中部为盆地，盛产蔬菜和稻米，闻名中外的金华火腿、杭州龙井茶、绍兴老酒，都是烹饪中不可缺少的上乘原料。 浙菜以绍兴菜、杭州菜、宁波菜为 代表，总的特点是菜式精巧，菜品鲜美滑嫩，脆软清爽。运用香糟调味，注重煨、焖、烩、炖等烹调技法。宁波菜因地靠舟山群岛，海产丰富，于是就地取材，用料以海产为主，口味偏咸。杭州菜口味清淡，基本不用辛辣调料，也避免浓油赤酱，但醇香酥烂的东坡肘子、甜酸适口的西湖醋鱼等经典名菜却回味悠长，天下闻名。 杭州市规模较大的菜馆有西湖楼外 楼，开设于清道光年间，以西湖醋鱼、 Zhejiang Province adjoins the sea in the east. The famed Zhoushan Fishery is located here with abundant sea products; while the mid-province basin abounds with vegetables and rice. The world-known Jinhua Ham, Hangzhou Dragon Well Green Tea and Shaoxing Rice Wine are all necessary superior ingredients of the cuisine. Zhejiang Cuisine is represented by Shaoxing, Hangzhou and Ningbo Cuisines and developed through innovation. It uses lees as seasoning and stresses the cooking skills of stewing, braising, pot-roasting and so on. Ningbo is next to the Zhoushan Islands and has abundant marine life; so, Ningbo Cuisine uses local marine ingredients which taste a little salty. Hangzhou Cuisine is light and fresh, basically without spicy seasoning, thick oil and red sauce. The fragrant soft Dongpo Pork Elbow and the sour and sweet West Lake Fish are also famous. Vinegar Fish leaves a lingering taste. Among the large-scale restaurants of Zhejiang Cuisine in Hangzhou, there is Louwailou Restaurant in West Lake, opened during the reign of Emperor Daoguang (1821-1851) of the Qing Dynasty. It is famous for West Lake Vinegar Fish and Shrimp Meat with Dragon Well Tea, and Wangrunxing in downtown Qinghefang is known for imperial cuisine, good at cooking Grass Carps Head and Bean Curd Soup, Jianer Meat and Pickled Bamboo Shoots. In Shaoxing, the Lanxiang Restaurant has standard Shaoxing Cuisine such as Suoyi Shrimp Balls and Fish in Vinegar. There is Dongfuyuan in Ningbo in eastern 龙井虾仁闻名。还有城内清和坊有“皇饭儿”之称的王润兴酒楼，以鱼头豆 腐、件儿肉、腌笃笋拿手。绍兴有兰香馆，专门蓑衣虾球、烹制头肚醋鱼等标准绍菜。浙东宁波有东福园，咸菜大汤黄鱼、冰糖甲鱼等名菜是正宗的宁波地方传统菜。 清汤越鸡：浙菜中最古的菜要首 推绍兴名菜“清汤越鸡”，相传2000多 年前就有了。用绍兴的特产越鸡烹制而成，此鸡肉白嫩，骨质松脆。利用原汁清炖，味鲜爽口，曾作为宫廷贡品。现经绍兴厨师改进，加上