浙江菜英文介绍

 时间:2011-07-16 19:04:00 贡献者:永远的珉豪

导读:浙菜有它自己独特的烹调方法。 除人们的地域性口味偏爱外, 富饶的特产也是其中因素之一。 浙江东濒大海,有千里长的海岸线,盛产海味,如著名的舟山渔场的黄鱼、带鱼、石斑鱼、 锦

英语ppt浙江菜
英语ppt浙江菜

浙菜有它自己独特的烹调方法。

除人们的地域性口味偏爱外, 富饶的特产也是其中因素之一。

浙江东濒大海,有千里长的海岸线,盛产海味,如著名的舟山渔场的黄鱼、带鱼、石斑鱼、 锦绣龙虾及蛎、蛤、虾、蟹,还有淡菜、象山青蟹、温州蝤蛑和近年发展的养殖虾等。

又是 大米与蚕桑的主要产地,素有“鱼米之乡”的称号。

中部为浙江盆地,即金华大粮仓,闻名 中外的金华火腿就是选用全国瘦肉型猪之一的“金华两头鸟”制成的。

加上举世闻名的杭州 龙井茶叶、绍兴老酒,都是烹饪中不可缺少的上乘原料。

浙菜的历史,可上溯到吴越春秋。

越王勾践为复国,加紧军备,并在今绍兴市的稽山,办起 大型的养鸡场,为前线准备作战粮草用鸡。

故浙菜中最古的菜要首推绍兴名菜“清汤越鸡” 。

其次是杭州的“宋嫂鱼羹” ,这系典籍中所记载的“因而五嫂鱼羹” ,它距今至少有 880 年的 历史。

浙菜的烹饪原料在距今四五千年前已相当丰富,东坡肉、咸件儿、蜜汁火方、叫化童 鸡等传统名菜均离不开这些烹饪原料。

浙菜由杭州菜、宁波菜、绍兴菜组成。

菜式小巧玲珑,清俊逸秀,菜品鲜美滑嫩,脆软清爽。

运用香糟调味。

常用烹调技法有 30 多种,注重煨、焖、烩、炖等。

现在一些传统菜加创新, 绍菜仍占主位。

宁波发挥了靠海鲜的优势,温州菜发展了许多以海鲜为原料的名菜。

杭州规模较大的有西湖楼外楼,开设于清道光年间,以西湖醋鱼、龙井虾仁闻名。

有城内清 和坊的王润兴,人称“皇饭儿” 。

以鱼头豆腐,人称木榔豆腐,件儿肉、腌督笋拿手。

绍兴 有兰香馆,蓑衣虾球、专门烹制头肚醋鱼等标准绍菜。

浙东宁波有东福园,咸菜大汤黄鱼、 冰糖甲鱼等名菜是正宗的宁波地方传统菜。

浙菜以其浓郁的文化特色享誉海内外。

著名的菜肴有:西湖醋鱼 干菜焖肉 生爆蟮片 东坡肉 龙井虾仁 干炸响铃 叫化鸡 清汤鱼圆西湖醋鱼是源于西湖渔家叔嫂除暴安良的民间故事,又名“叔嫂传珍” 。

是杭州历久不衰的 传统名菜。

此莱采用活鱼, 烹饪前先将鱼饿养过, 这样鱼肉变得结实, 其体内杂物及泥土气也排泄除掉, 厨师火候掌握严格, 菜肴烧成后,鱼的形态仍保持鲜活, 菜色泽红亮,肉质鲜嫩,酸中藏甜, 味美如吃蟹肉。

浙江菜英语介绍 Zhejiang CuisineZhejiang cuisine, also called Zhe Cai for short, is one of the eight famous culinary schools in China. Comprising the specialties of Hangzhou, Ningbo and Shaoxing in Zhejiang Province regarded as land of fish and rice, Zhejiang cuisine, not greasy, wins its reputation for freshness, tenderness, softness, and smoothness of its dishes with mellow fragrance. Hangzhou cuisine is the most famous one among the three.

Hangzhou cuisine is characterized by its elaborate preparation and varying techniques of cooking, such as sauteing, stewing, and stir- and deep-frying. Hangzhou food tastes fresh and crisp, varying with the change of season. Ningbo food is a bit salty but delicious. Specializing in steamed, roasted and braised seafood, Ningbo cuisine is particular in retaining the original freshness, tenderness and softness. Shaoxing cuisine offers fresh aquatic food and poultry that has a special rural flavor, sweet in smell, soft and glutinous in taste, thick in gravy and strong in season. Each of the three sub-cuisine traditions is noted for its special flavor and taste, but they are all characterized by the careful selection of ingredients, emphasizing minute preparation, and unique, fresh and tender tastes. Zhejiang cuisine specializes in quick-frying, stir-frying, deep-frying, simmering and steaming, obtaining the natural flavor and taste. Special care is taken in the cooking process to make the food fresh, crispy and tender. Thanks to exquisite preparation, the dishes are not only delicious in taste and but also extremely elegant in appearance. Zhejiang cuisine is best represented by Hangzhou dishes, including Hangzhou roast chicken (commonly known as Beggar's chicken), Dongpo pork, west lake fish in vinegar sauce, Songsao Shredded Fishsoup, etc. Legend has it that Beggar's chicken was invented by a Hangzhou thief. The story goes that because the thief had no stove, he wrapped the stolen bird in clay and baked it in a hole in the ground; another version explains that he was a hungry thief who found a way to cook his bird and keep it and its aroma secret! The famous restaurants in Hangzhou are: Louwailou Restaurant, Hangzhou Restaurant, Xizhongxi Restaurant, etc. Louwailou Restaurant boasts a history of over 100 years and is noted for west lake fish in vinegar sauce, fried shrimps with Longjing tea.

 
 

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