浙菜 Zhe Cuisine (Zhejiang Cuisine)
浙菜 Zhe Cuisine (Zhejiang Cuisine)
浙菜即浙江菜。浙江东临大海，有
著名的舟山渔场，海产丰盛，中部为盆
地，盛产蔬菜和稻米，闻名中外的金华
火腿、杭州龙井茶、绍兴老酒，都是烹
饪中不可缺少的上乘原料。
浙菜以绍兴菜、杭州菜、宁波菜为
代表，总的特点是菜式精巧，菜品鲜美
滑嫩，脆软清爽。运用香糟调味，注重
煨、焖、烩、炖等烹调技法。宁波菜因
地靠舟山群岛，海产丰富，于是就地取
材，用料以海产为主，口味偏咸。杭州
菜口味清淡，基本不用辛辣调料，也避
免浓油赤酱，但醇香酥烂的东坡肘子、
甜酸适口的西湖醋鱼等经典名菜却回味
悠长，天下闻名。
杭州市规模较大的菜馆有西湖楼外
楼，开设于清道光年间，以西湖醋鱼、
Zhejiang Province adjoins the sea in the east. The famed Zhoushan Fishery is located here with abundant sea products; while the mid-province basin abounds with vegetables and
rice. The world-known Jinhua Ham, Hangzhou Dragon Well
Green Tea and Shaoxing Rice Wine are all necessary superior
ingredients of the cuisine.
Zhejiang Cuisine is represented by Shaoxing, Hangzhou
and Ningbo Cuisines and developed through innovation.
It uses lees as seasoning and stresses the cooking skills of
stewing, braising, pot-roasting and so on. Ningbo is next to the
Zhoushan Islands and has abundant marine life; so, Ningbo
Cuisine uses local marine ingredients which taste a little salty.
Hangzhou Cuisine is light and fresh, basically without spicy
seasoning, thick oil and red sauce. The fragrant soft Dongpo
Pork Elbow and the sour and sweet West Lake Fish are also
famous. Vinegar Fish leaves a lingering taste.
Among the large-scale restaurants of Zhejiang Cuisine in
Hangzhou, there is Louwailou Restaurant in West Lake, opened
during the reign of Emperor Daoguang (1821-1851) of the Qing
Dynasty. It is famous for West Lake Vinegar Fish and Shrimp
Meat with Dragon Well Tea, and Wangrunxing in downtown
Qinghefang is known for "imperial cuisine", good at cooking
Grass Carp's Head and Bean Curd Soup, Jianer Meat and
Pickled Bamboo Shoots. In Shaoxing, the Lanxiang Restaurant
has standard Shaoxing Cuisine such as Suoyi Shrimp Balls
and Fish in Vinegar. There is Dongfuyuan in Ningbo in eastern
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龙井虾仁闻名。还有城内清和坊有“皇
饭儿”之称的王润兴酒楼，以鱼头豆
腐、件儿肉、腌笃笋拿手。绍兴有兰香
馆，专门蓑衣虾球、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。
清汤越鸡：浙菜中最古的菜要首
推绍兴名菜“清汤越鸡”，相传2000多
年前就有了。用绍兴的特产越鸡烹制而
成，此鸡肉白嫩，骨质松脆。利用原汁
清炖，味鲜爽口，曾作为宫廷贡品。现
经绍兴厨师改进，加上火腿、香菇、笋
片做辅料，味道更佳。
宋嫂鱼羹：这道菜已有800多年历
史，烹调时，先将作主料的鳜鱼蒸熟剔
去皮骨，加上火腿丝、香菇竹笋末及鸡
汤等作料烹制而成。成菜色泽悦目，鲜
嫩润滑，味似蟹羹，又称“赛蟹羹”。
西湖醋鱼：选用体态适中的草鱼，
最好先在清水中饿一二天，除去泥土
味。将鱼劈成雌雄两爿洗净，烹时用沸
水汆熟，要掌握火候。装盘后淋上糖醋
芡汁。成菜色泽红亮，肉质鲜嫩，酸甜
可口，略带蟹味。
Zhejiang Province, with authentic local traditional dishes such
as Yellow Fish Soup with Pickled Vegetable, Soft-Shelled
Turtle with Rock Candy and so on.
Stewed Chicken in Clear Soup: It is the most ancient
among Zhejiang dishes, with a history of more than 2,000
years. It is cooked with the special Shaoxing local product
Yue chicken which has white and tender meat and loose and
crisp bones. It is stewed in light soup, fresh and tasty, and was
once tribute for the imperial palace. Currently, the chefs of
Shaoxing add ham, mushroom and bamboo shoots as auxiliary
ingredients, making it tastier.
Lady Song's Thick Fish Soup. It has a history of more
than 800 years. The mandarin fish is stewed and then the skin
and bone are removed; it is then boiled with ham, mushrooms
and bamboo shoots in chicken soup. The cooked dish has a
pleasant color and is fresh and tender, tasting like crab soup;
so, it is also called "Surpassing Crab Soup".
Braised West Lake Fish with Vinegar: A medium-sized
grass carp is soaked in clear water to get rid of the earthy flavor
then divided into two pieces, cleaned, and boiled in water for a
limited time. When served, sugar and vinegar juice are poured
over it. The cooked dish is bright red and the meat fresh, tender,
moderately sweet and sour, with a slight crab flavor.