Is there any specialty in Zhejiang Jinyun?

Representative dishes in Zhejiang are: West Lake vinegar fish, Dongpo meat, Xiao Xi water shield soup, dry fried bell, hairy bee smoked herring, Fuliji roast chicken, steamed eagle turtle and so on. 1) West Lake vinegar fish is one of the traditional famous dishes in Hangzhou. Because no oil is used, only boiled water with seasoning is used, fish is famous for its discontinuity. Pay attention to the original flavor, and the finished product is fresh and smooth. The production method is as follows: Choose the best grass carp. In order to eliminate the muddy smell and make the fish strong, it is necessary to put the grass carp in the pool and starve for two days. After slaughter, remove scales, gills, viscera, wash, cut into two pieces from beginning to end, then put it on a slope knife and cook it in boiling water for 3 minutes. Stick chopsticks in the fish's jaw, take them out if you can gently insert them, and put the fish back on the plate relatively. Use 250g of fish soup, add soy sauce, vinegar, Shaoxing wine and white sugar, boil, pour in wet starch, stir into soup, and pour it on the fish. 2) Dongpo Meat has a long history and the origin of its name is very interesting. According to legend, Su Dongpo went to Hangzhou for the second time to mobilize people to dredge the West Lake. After finishing, he asked the chef to cook the pork and Shaoxing wine presented by the people into delicious food for the migrant workers according to his own experience in burning meat, hence the name. This vegetable oil is soft and waxy, and its taste is abnormal. The preparation method is as follows: Pork belly with skin is used as raw material, washed, cut into 75g cubes, then blanched in a water pot, and taken out for later use; Take a large casserole, put bamboo grates on the bottom, spread minced onion and ginger, add pork, add seasonings such as white sugar, Shaoxing wine and soy sauce, cover and seal, boil over high fire, and simmer for 2 hours until it is crispy; Remove the oil slick, put it in a clay pot with the skin facing up, cover it, and steam for 30 minutes until crisp. 3) West Lake water shield soup, also known as "chicken fire water shield soup", has a strong local flavor. The finished product has harmonious color, delicious soup color, fresh, smooth and delicious. The preparation method is: Cai Jie, a specialty of the West Lake in Hangzhou, is used as raw material, together with shredded chicken breast and cooked ham, and made of high-grade clear soup, refined salt, monosodium glutamate and cooked chicken oil. 4) Dry fried bell is named for its crispness. The finished product is Huang Liang in color, crisp and delicious. Its preparation method is: using bean curd skin as raw material, cutting into cubes, rolling with stuffing made of pork tenderloin, refined salt, monosodium glutamate and Shaoxing wine, cutting into pieces of 3.5 cm, frying in 50% hot vegetable oil until crisp, taking out, putting on a plate, and adding onion, sweet noodle sauce and salt and pepper. 5) Braised bamboo shoots, one of the traditional dishes in Zhejiang, pay attention to heavy oil and heavy sugar, and the finished products are bright red in color and sweet in taste. The production method is as follows: using tender bamboo shoots unearthed before Qingming as raw materials, cut along the length, pat loose, cut into 5 cm long sections, stir-fry with pepper oil, add soy sauce, sugar, monosodium glutamate and fresh soup, boil, simmer with low fire until the soup is thick, and pour sesame oil. 6) One of the traditional famous dishes in Hangzhou is called flower girl Chicken, and its name is also very interesting: according to legend, in ancient times, a beggar stole a hen. In the absence of a pot and stove, he had to wrap the chicken in mud, cook it with slow fire, and then peel off the mud. I didn't expect it to taste good. The production method is as follows: fresh hens of about 65,438+/-0.5 kg are taken as raw materials, slaughtered and cleaned, and their internal organs are taken out. They are marinated in brine made of Kaempferia Kaempferia, Illicium verum, soy sauce, Shaoxing wine, white sugar, refined salt, monosodium glutamate, onion and shredded ginger, then wrapped with lard, lotus leaves and cellophane layer by layer, and tied tightly with fine hemp rope. 7) Longjing Shrimp is a dish with white and green color, fresh and fragrant taste and strong local characteristics. The preparation method is as follows: West Lake Longjing tea and fresh river shrimp in front of Tomb-Sweeping Day are used as raw materials. Take Jinlong New Tea 10g, and brew it with 50g boiling water10g; Wash shrimps, squeeze out shrimps, paste them with egg white, salt and wet starch, smooth them with half-cooked oil, cook them with tea leaves and tea juice, and stir-fry them with Shao wine. 8) The steamed meat with lotus leaf powder has the characteristics of crisp, fragrant and not greasy meat. The production method is as follows: ribs with skin are used as raw materials, cut into rectangles with a length of 6 cm and a width of 2 cm, and a knife edge is cut in the middle of each slice; Marinate with sweet noodle sauce, soy sauce, sugar, Shaoxing wine, shredded onion and shredded ginger, roll a layer of rice flour with a layer of rice flour in the middle of the knife edge, wrap it with scalded lotus leaves, and steam it in a drawer for 2 hours.