浙菜英文PPT.pptx

On the tip of the tongue Food舌尖上的美食ZheJiang Cuisine—浙菜Zhejiang cuisine,also called Zhe Cai for short ,is one of the eight famous culinary schools in China浙江菜系，简称浙菜，是中国八大著名菜系之一History and CharacteristicIt is composed of Hangzhou, Ningbo, Shaoxing and other local food, is the most famous Hangzhou dishes.它是由杭州、宁波、绍兴以及其它的地方菜系组成，最有名的是杭州菜。It is characterized by fresh，tender, soft, slippery, sweet, waxy, fresh.它的特点是鲜、嫩、软、滑、香、糯、清爽。It not only has a unique method of cooking, and abundant raw materials.它不仅有独特的烹饪方法，还有丰富的原材料。The famous restaurants in Hangzhou are: Louwailou Restaurant, Hangzhou Restaurant, Xizhongxi Restaurant, etc. Louwailou Restaurant boasts a history of over 100 years Special dishes：Steamed Grass Carp in Vinegar Gravy西湖醋鱼Dongpos braised pork东坡肉Braised bamboo shoot油焖春笋Steamed Grass Carp in Vinegar GravyBeggars chickenSongsao fish potageDongpos braised porkBraised bamboom shootWest lakewater shield soupCooking method：Fired shelled shrimps with dragon well tea龙井虾仁材料：新鲜虾仁1000克（约250个左右，大小均匀的），新的龙井茶（超）1克或茶鲜叶（一芽二叶）约5克，鸡蛋1个，味精度2.5克，邵白酒类15克，盐3克，湿淀粉40克，熟猪油1000克（约耗75）。制法：虾去皮的虾，这是一手捏虾的头一手捏虾尾，虾和脖子将是一个挤压，虾，再生炮击了。将虾放入一个小竹篮子和盛，反复冲洗与水的虾白色，盛入碗，加入盐和蛋清，轻轻搅拌用筷子添加到粘，湿淀粉，味精，混合好，把它放在一边，使渗透的虾酱，备用。将龙井茶冲泡用50毫升开水冲泡，1分钟，30毫升可弃茶，茶叶和果汁不留。用鲜叶大致情况。将设置在火灾热锅，锅，下猪油滑后，至四成熟，倒入虾，用筷子迅速画随意直到虾仁玉白，倒入漏勺沥去猪油、酱油壶黑洋葱煮（即锅炒洋葱，大葱，当去，离开他们的葱不见葱），然后用虾入油，迅速倒入茶汁一起煮成绍洒，摇晃几下，出锅装盘，品牌为白玉虾，新鲜的绿茶，清香，色泽雅丽，独特的龙井虾风味。