Zhejiang cuisine is the abbreviation of Zhejiang cuisine, which is a rich, luxurious and elegant representative of the eight major cuisines in China. Zhejiang is known as "a land of beautiful landscapes" and "a land of culture" with outstanding people and abundant resources. The Zhejiang cuisine produced under such a cultural and natural background is also deeply imprinted with this imprint, which is worthy of tasting and being highly praised. Zhejiang cuisine is composed of local flavors from Hangzhou, Ningbo, Shaoxing, Wenzhou and other places. It is particularly fine in ingredients, pays attention to heat, and is good at cooking techniques such as stir-frying, deep-frying, braising, stewing, roasting, and boiling. The taste focuses on fresh, crisp and tender, and pays attention to auxiliary ingredients, highlighting the true flavor of the main ingredients, light oil, light gravy, light sauce, light spicy. The dishes are beautiful in shape, neat and delicate, pay attention to knife skills, and pay attention to the harmony and unity of the inner beauty of the dishes and the beauty of the form. This book is richly illustrated with text and takes home-cooked Zhejiang cuisine as its theme. It includes both traditional famous dishes and new innovative dishes. The whole book is divided into ten categories: "Cold dishes", "Livestock meat", "Aquatic products", "Poultry and eggs", "Bean products", "Vegetables and edible fungi", "Soups and stews", "Desserts", "Yan, abalone, ginseng and wings", and "Staple foods". There are more than a thousand dishes that are easy to learn, economical and practical, allowing you to enjoy the authentic Zhejiang-style delicacies without staying in the same household. Zhejiang cuisine is the abbreviation of Zhejiang cuisine, which is a rich, luxurious and elegant representative of the eight major cuisines in China. Zhejiang is known as "a land of beautiful landscapes" and "a land of culture" with outstanding people and abundant resources. The Zhejiang cuisine produced under such a cultural and natural background is also deeply imprinted with this imprint, which is worthy of tasting and being highly praised. Zhejiang cuisine is composed of local flavors from Hangzhou, Ningbo, Shaoxing, Wenzhou and other places. It is particularly fine in ingredients, pays attention to heat, and is good at cooking techniques such as stir-frying, deep-frying, braising, stewing, roasting, and boiling. The taste focuses on fresh, crisp and tender, and pays attention to auxiliary ingredients, highlighting the true flavor of the main ingredients, light oil, light gravy, light sauce, light spicy. The dishes are beautiful in shape, neat and delicate, pay attention to knife skills, and pay attention to the harmony and unity of the inner beauty of the dishes and the beauty of the form. This book is richly illustrated with text and takes home-cooked Zhejiang cuisine as its theme. It includes both traditional famous dishes and new innovative dishes. The whole book is divided into ten categories: "Cold dishes", "Livestock meat", "Aquatic products", "Poultry and eggs", "Bean products", "Vegetables and edible fungi", "Soups and stews", "Desserts", "Yan, abalone, ginseng and wings", and "Staple foods". There are more than a thousand dishes that are easy to learn, economical and practical, allowing you to enjoy the authentic Zhejiang-style delicacies without staying in the same household.
Reader comments
This book is really good! The home-cooked Zhejiang dishes here are both beautiful and delicious, and the preparation is not complicated, which is very suitable for housewives like me. I particularly like the cold dishes in the book, such as edamame tripe, pepper and bitter melon, papaya salad, etc. They are very appetizing. I have made it several times according to the method in the book, and my family likes it very much. I feel like this book has improved my cooking skills a lot!
This book is really good! The home-cooked Zhejiang dishes here are both beautiful and delicious, and the preparation is not complicated, which is very suitable for housewives like me. I particularly like the cold dishes in the book, such as edamame tripe, pepper and bitter melon, papaya salad, etc. They are very appetizing. I have made it several times according to the method in the book, and my family likes it very much. I feel like this book has improved my cooking skills a lot!