中國(guó)的飲食文化源遠(yuǎn)流長(zhǎng)，一個(gè)菜系的形成和他的悠久
歷史與獨(dú)特的烹飪特色分不開。并且由于長(zhǎng)期以來(lái)在某
一個(gè)地區(qū)受到地理環(huán)境、氣候物產(chǎn)、文化傳統(tǒng)以及民族
風(fēng)俗等因素的影響，經(jīng)過漫長(zhǎng)歷史演變而形成有一定親
緣承襲關(guān)系、菜點(diǎn)風(fēng)味接近、知名度較高，并為當(dāng)?shù)厝?/p>
眾喜愛的地方風(fēng)味著名流派。后來(lái)形成最有影響和代表
性的也為社會(huì)公認(rèn)的有：魯、川、粵、蘇、閩、浙、湘、
徽等菜系，即人們常說的中國(guó)“八大菜系”。
Chinese food culture has a long
history, and the formation of a
cuisine is inseparable from its long
history and unique culinary
characteristics. In addition, due to
the influence of geographical
environment, climatic properties,
cultural traditions and ethnic
customs in a certain area for a
long time, after a long historical
evolution, it has formed a certain
genetic inheritance relationship,
the dishes are similar in flavor,
well-known, and loved by local
people. The famous genre of local
flavor. Later, the most influential
and representative cuisines that
are also recognized by the society
are: Lu, Sichuan, Guangdong,
Suzhou, Fujian, Zhejiang, Hunan,
Hui and other cuisines, which are
often referred to as the "eight
major cuisines" in China.
浙菜的菜品形態(tài)講究，精巧細(xì)膩，清秀雅麗。這種風(fēng)格特色，始于南宋。
The dishes of Zhejiang cuisine are exquisite in form, delicate and
delicate, elegant and elegant. This style characteristic began in the
Southern Song Dynasty.
浙
菜
浙江菜
簡(jiǎn)稱浙菜，是我國(guó)八大菜
系之一，其地山清水秀，
物產(chǎn)豐富佳肴美，故諺曰：
“上有天堂，下有蘇杭”。
浙江東臨大海，有千里長(zhǎng)
的海岸線，盛產(chǎn)海味，如
著名的舟山漁場(chǎng)的黃魚、
帶魚及近年發(fā)展的養(yǎng)殖蝦
等。西南為叢山峻嶺，山
珍野味歷來(lái)有名，像慶元
的香菇、景寧的黑木耳。
中部為浙江盆地——金衢
盆地，即金華大糧倉(cāng)，聞
名中外的金華火腿就是選
用全國(guó)瘦肉型名豬之一的
“金華兩頭烏”制成的。
加上舉世聞名的杭州龍井
茶葉、紹興老酒，都是烹
飪中不可缺少的上乘原料。
Zhejiang cuisine, referred to as Zhejiang cuisine, is one of the eight major cuisines in my country.
Zhejiang faces the sea in the east and has a coastline that is thousands of miles long. It is rich in
seafood, such as yellow croaker and octopus from the famous Zhoushan fishery, as well as
aquaculture shrimp developed in recent years. The southwest is surrounded by mountains and
mountains, and the mountain and game have always been famous, such as the mushrooms in
Qingyuan and the black fungus in Jingning. The central part is the Zhejiang Basin—Jinqu Basin,
which is the Jinhua Granary. The famous Jinhua ham at home and abroad is made of "Jinhua twoheaded black", one of the famous lean-meat pigs in the country. Together with the world-famous
Hangzhou Longjing tea and Shaoxing old wine, they are all indispensable ingredients in cooking.
許多菜肴都富有美麗的傳說，文化色彩濃郁的浙江菜的一大特色。
此菜相傳出自“叔嫂傳珍”的故事:古時(shí)西子湖畔住著宋氏兄弟，以捕魚為生。當(dāng)?shù)貝汗髭w大官人見宋嫂姿色
動(dòng)人，殺害其兄，又欲加害小叔，宋嫂勸小叔外逃，用糖醋燒魚為他餞行，要他“苦甜毋忘百姓辛酸之處”。
后來(lái)小叔得了功名，除暴安良，偶然的一次宴會(huì)，又嘗到這一酸甜味的魚菜，終于找到隱名循逃的嫂嫂，他
就辭官重操漁家舊業(yè)。
西
湖
醋
魚
According to legend, this
dish comes from the story
of "Uncle and Sister-in-law
Chuan Zhen": in ancient
times, the Song brothers
lived by the West Lake and
made a living by fishing.
When the local villain Zhao
Daguan saw that Sister
Song was beautiful, he
killed his brother, and
wanted to harm his uncle.
Sister Song persuaded the
uncle to flee, and cooked
fish with sweet and sour for
him, asking him to "don't
forget the bitterness of the
people". Later, the uncle
gained fame, and he was
able to eliminate violence
and safety. At an accidental
banquet, he tasted this
sweet and sour fish dish
again. Finally, he found his
sister-in-law who escaped
anonymously.
后人傳其事，仿其法享制醋角，"西湖醋角”就成為杭州的傳
統(tǒng)名菜。西湖醋角選用鮮活草角，經(jīng)餓養(yǎng)1~2天，促使其排盡
泥土味，并采用活殺現(xiàn)烹，不著油膩菜品，色澤紅亮，酸甜適
宜，魚肉結(jié)實(shí)，鮮美滑嫩，勝似蟹肉，風(fēng)味獨(dú)特。
Descendants passed on the story and imitated its method to enjoy
vinegar angle, and "West Lake vinegar angle" became a traditional
famous dish in Hangzhou. West Lake Vinegar Corn is selected from
fresh grass corners, which are starved for 1 to 2 days to remove the
earthy flavor. They are also cooked alive and cooked without being
greasy. The color is red and bright, and the sweet and sour is suitable.
Better than crab meat, unique flavor.
龍井蝦仁的創(chuàng)制，據(jù)說是受蘇東坡《望江南》一詞的
啟發(fā)。此詞寫道:"休對(duì)故人思故國(guó)，且將新火試新茶，
詩(shī)酒趁年華。" 龍
井
蝦
仁
"龍井蝦仁”是取用清明節(jié)前的西湖龍
井新茶與時(shí)鮮的河蝦烹制而成。菜肴色
澤白綠相襯，口味鮮嫩清香，具有濃厚
的地方特色。
"Longjing Shrimp" is made from West Lake Longjing New Tea and fresh river prawns before
the Qingming Festival. The color of the dishes is white and green, and the taste is fresh and
fragrant, with strong local characteristics.
經(jīng)典菜品
三絲敲魚
叫化童雞 宋嫂魚羹
干炸響鈴 清湯越雞
冰糖甲魚
