Zhejiang cuisine is rich in Jiangnan characteristics, has a long history and a long history, and is a famous local dish in China. Zhejiang cuisine originated from the Hemudu culture of the Neolithic Age. Through the pioneering and accumulation of the ancestors of the Yue country, the maturity and stereotypes of the Han and Tang dynasties, the prosperity of the Song and Yuan dynasties and the development of the Ming and Qing dynasties, the basic style of zhejiang cuisine has been formed.
zhejiang cuisine is famous at home and abroad for its rich and colorful cooking techniques, among which 6 categories are fried, fried, braised, braised, steamed, and roasted. "The method of cooked food is the heaviest heat." There are more than 30 types of cooking methods commonly used in zhejiang cuisine. The six techniques he is good at each have their own merits.
The maintenance and conditioning function of the light and elegant zhejiang cuisine is second to none in other cuisines. The enterprising people in Zhejiang have also realized this, and based on the discovery of tradition, bold innovation and continuous development. The cuisines and treasures operated by the Zhejiang catering industry are dazzling, and the restaurants and restaurants of the catering industry are unique and gradually expanded in scale. Under the conditions of increasing material life and cultural life, the majority of chefs pay attention to color, aroma, taste, shape, and utensils based on zhejiang cuisine. Research and improve the nutritional value of dishes, so that they can achieve a balanced diet, which is more conducive to consumption. The health requirements of the consumers have added blossoming exotic flowers to Zhejiang Pengyuan