300 Must-Do Zhejiang Dishes in a Lifetime

Author: Meng Jian Dong Shufen
Publisher:
Publish Date: 2006-01-01
Features: Ordinary ingredients, creative combinations, simple techniques, endless possibilities, classic experiences, great value. What are the "Eight Great Cuisines"? They refer to the cuisines of Lu, Chuan, Yue, Min, Huizhou, Jiangsu, Zhejiang, and Xiang, among others. Lu cuisine represents the northern culinary style, placing great emphasis on the preparation of soups and broths. Its dishes like "Clear Soup with Whole Family" and "Sweet and Sour Yellow River Carp" are considered culinary masterpieces, truly captivating. Chuan cuisine has developed rapidly and is now found all over the world. Its use of chili peppers, black pepper, and Sichuan peppercorns creates a distinctive spicy, numbing, and sour-spicy flavor that is unmatched by other cuisines. Yue cuisine consists of Cantonese, Chaoshan, and Dongjiang styles, requiring precise control of heat and oil temperature. The finished dishes are light yet flavorful, fishy yet not greasy, tender yet not undercooked, and oily yet not heavy. Min cuisine is known for its meticulous knife skills and fine ingredient selection, especially its use of "fermentation" (zao). Its famous dishes like "Buddha Jumps Over the Wall" and "Steamed Jiaji Fish" hold a significant place in culinary history. Jiangsu cuisine focuses on color and shape, and is renowned for its duck-based dishes. "Squirrel-Style Mandarin Fish" and "Watermelon Chicken" are exquisite works that have gained widespread acclaim. Zhejiang cuisine emphasizes mastery of heat and oil, with dishes that resemble landscapes. Many signature dishes are inspired by real-life scenes, blending reality with fantasy. Enjoying "West Lake Vinegar Fish" and "Dongpo Pork" in this natural setting allows one to experience the endless charm of food culture. Xiang cuisine excels in aromatic, sour, and spicy flavors, emphasizing practicality. Its representative dishes include "Spicy and Numbing Chicken" and "Rock Sugar Lotus Root." Huizhou cuisine is characterized by its simple yet high-quality ingredients, focus on heat and oil, rich and mellow flavors, and preservation of original essence. It excels in braising and stewing, with fewer stir-fries and quick-cooked dishes. Famous dishes include "Fuli Collection Braised Chicken," "Creamy Fat Jade Fish," and "Phoenix Tail Shrimp Platter." Today, we have carefully selected 300 representative dishes from each cuisine, ensuring they are representative, practical, easy to learn, and highly operable. Once you flip through them, you'll find yourself irresistibly compelled to try them. In fact, this is also the original intention behind our series.