Essence of Zhe Cuisine

Author: Wu Jie
Publisher:
Publish Date: 2005-01-01
Features: Zhejiang Cuisine is one of China's eight famous culinary traditions. It is composed of four regional flavors: Hangzhou Cuisine, Ningbo Cuisine, Shaoxing Cuisine, and Wenzhou Cuisine. Zhejiang, with its abundant seasonal fresh produce and rich seafood resources, provides conditions for the formation and development of Zhejiang Cuisine. The cuisine often uses local specialty ingredients to highlight regional characteristics. In terms of cooking techniques, Zhejiang Cuisine excels in stir-frying, quick-frying, braising, steaming, roasting, and poaching, with over 30 common techniques. Its key features include meticulous ingredient selection, uniqueness, tenderness, attention to heat control, and a preference for crisp, tender flavors that emphasize the natural taste of the main ingredients. The dishes are elegant and refined, emphasizing the harmony between inner beauty and artistic presentation.
This book is co-authored by over ten renowned culinary masters from various regions. The 66 Zhejiang Cuisine recipes introduced are exquisite local dishes, featuring both time-honored traditional dishes and innovative creations of recent years, offering a comprehensive collection of Zhejiang Cuisine. It not only reflects the essence of China's traditional and contemporary delicacies but also showcases the scientific, cultural, and artistic aspects of Chinese cooking.
The dishes in the book are categorized into five major groups: aquatic dishes, livestock dishes, poultry and egg dishes, vegetable dishes, and others. Each dish is presented with detailed descriptions and illustrations of ingredients, preparation methods, and final characteristics, along with pictures for key cooking steps.
The book is comprehensive, scientific, systematic, and practical, making it an ideal textbook for culinary schools, cooking skill training centers, and chef training programs across China. It can also serve as a reference for evaluating and assessing chef skills by dietary and labor authorities, as well as a valuable guide for culinary enthusiasts, food experts, and home cooks worldwide.