Fragrant Zhejiang Cuisine

Zhejiang cuisine, referred to as Zhejiang cuisine, is one of the eight major cuisines of the Han Chinese in my country. It has beautiful mountains and clear waters, rich products and delicious food. Therefore, the proverb goes: "There is heaven above, and there are Suzhou and Hangzhou below." Zhejiang Province is located on the coast of the East China Sea in my country. With a network of waterways in the north, it is known as the land of plenty in the south of the Yangtze River. Zhejiang cuisine has four characteristics: careful selection of ingredients, unique cooking, emphasis on original taste, and fine preparation. In addition to Dongpo Pork, which has thin skin and tender meat, bright red color, and mellow and juicy taste; brightly colored, soft and tender fish and rice, and crispy pine nut fish and rice, this book also selects delicious Zhejiang dishes such as barbel lung soup, hundreds of birds facing phoenix, Longjing shrimp, and Beggar's Chicken. The book explains the entire process of making each dish step by step, allowing you to easily cook delicious dishes with Jiangnan flavor.