Zhoushan is one of the two counties in China that are built on island clusters. It is the largest seafood production, processing, and sales base in China, and is known as "East Sea Fish Warehouse" and "China Seafood Capital".

FeaturesSnacksIncludes:Sea slugShell,SesameClam, sea slug, East SandDried kelp,PersimmonPlum, bigYellow croakerGum, three sea bass, large yellow croaker, fermented sea bass, Sishu clam sauce, curryCrab, sugarBone, ZhoushanSea bream, crystalPumpkin, cordyceps.

Curry crab

Introduction

Curry crab is a specialty of Zhejiang.It is spicy, fragrant, and appetizing.Methods

[Ingredients]

Curry crab ingredients: 1. Crab 1,

Celery200g, 30g of scallion,Cilantro30g, 2 redChili1 tablespoon, 1 tablespoon of red shallot,Onion1/2 1. 2 tablespoons of curry powder, 2 tablespoons of sugarSoy sauce1 tablespoon, 3 tablespoons of coconut milk, 1/2 cup of water[Making process]

1. Prepare the crab, remove the gills and other inedible parts, wash and cut into pieces, and set aside. Wash and cut celery into segments and set aside. Also cut the onion into segments and set aside.

2. Heat the pot, add a small amount of flour to the crab, put it into the pot, stir-fry until the surface is golden brown, then remove and set aside. Heat the pot, add 2 tablespoons of oil, stir-fry the ingredients until fragrant, then add the seasoning and stir-fry until the curry fragrance is released, then pour in the fried crab, celery, scallions, and seasonings, stir-fry until cooked, and serve. Sprinkle with chopped cilantro to complete.

Crab pasteIntroductionCrab paste is a

crab meat

product, rich in nutrition.

Historical and culturalThe history of Chinese people eating crab paste can be found in the texts of the Western Zhou Dynasty.There is a saying that "if you don't go to Lushan, you will regret it, and if you don't eat crab, you will regret it."

Many literary and artistic figures have also left numerous wonderful poems and stories about crabs.

Large, plump crabsare a delicacy that Shanghainese people eat in the autumn and winter.According to information, Shanghainese people eat more than 1000 tons of crabs every year.Wang Bao and Hotel, a famous hotel in Shanghai, has a history of 256 years.MethodsIngredients: 4 taels of crab meat;Saltone tael;

One egg;

vinegartwo taels;scallion, one tael;four taels of cornstarch;gingertwo taels;pepperthree taels;soy sauce three taels;corianderone tael;three taels of yellow wine;Cookedfive taels of lardMethod:1. Remove the shell and gills, open at the, wash and drain.2. Take out the crab meat, then cut the crab into small pieces, press and make paste, mix the crab meat and crab paste, add seasonings and stir-fry, and refrigerate for 24 hours.Note: Commonly added seasonings in Zhoushan include: ginger, cooking wine, salt, sugar, etc.Snow peas

fish soup

IntroductionSnow peas fish soup, made with yellow croaker as the mainingredient, is popular in coastal regions of Zhejiang.

Snow peas and yellow croaker is a home-cooked dish in Zhoushan.

Yellow croaker is tender and nutritious, with high economic value. It can be cooked in various ways, such as stir-fried, stewed, fried, and preserved, creating dozens of dishes with different flavors.

Yellow croaker is one of the four fish in Zhoushan. When combined with Zhoushan snow peas and bamboo shoots, it is savory and fresh, with a milky white soup and tender meat.Snow peas and yellow croaker soup can stimulate appetite, dispel stagnation, and have health benefits.

Method:

Main ingredients: 700g of yellow croakerAuxiliary ingredients:Bamboo shoots

(25g)Cabbage(100g)Seasonings: 15g of yellow wine1g of MSG5g of salt

5g of ginger

30g of lard

Method:1. Clean the yellow croaker, remove the scales and gills, open at the, wash and drain.2. Prepare the cabbage (snow peas) and bamboo shoots.3. Prepare the yellow croaker by removing scales, gills, and opening at the, wash and drain.4. Heat the pot, add 30g of lard, and heat until 70% cooked. Add yellow croaker and fry on both sides. Then add yellow wine and steam for a while.

5. Add 1000ml of water, bring to a boil, cover and simmer for 10 minutes.6. Continue to cook until the soup becomes milky white, and the fish eyes and lines are opened. Add cabbage, bamboo shoots, scallions, and salt, bring to a boil, then add MSG, and serve.Tips:

Instructions:

1. Remove scales and gills from the whole yellow croaker, and cut open from the belly to remove the internal organs. Wash thoroughly and drain. Then, use a knife to make two diagonal cuts on the back of the fish.

2. Chop the gai choy (snow pea sprouts) into segments.

3. Cut the fresh bamboo shoots into thin strips.

4. Heat up a wok. Add oil and heat until it's almost smoking. Add the yellow croaker and sear on both sides. Then, pour in Shaoxing wine and cover to simmer.

5. Add 1000ml of water and bring to a boil.9. Cover the wok and reduce heat to low. Simmer for 10 minutes.Open, then cover with a pot lid, and move to a low heat to simmer for 10 minutes.

6. When the soup is as white as milk and the fish eyes are bulging and the skin is cracked, add the chopped gai choy, bamboo shoots, green onions, and salt. Bring to a boil again and add more salt. Serve in a large bowl.

Tips:

1. Large yellow croaker should be selected at 500 to 700 grams per piece.

2. Snow peathat is, snow pea, also known as snow pea, only uses snow pea stems, not pea leaves, in this dish.

Wind eel

Introduction

Wind eel, a dried eel or sea eel product after fine slicing and processing, is also known as sea eel dried, and is very popular in coastal areas.

EelThe quality of the dried eel is in the shape of long and flat, the cross-section is pale yellow, the meat is thick and firm, the shape is complete and undamaged, and the dryness is sufficient, which is a good product.After drying, the product needs to be packaged, and when storing, pay attention to moisture and pest prevention.

Historical and Cultural

It is said that in the late Spring and Autumn period, King Wu Fuchai fought with the State of Viet, captured the city of Ying in Viet, which is the current Ningbo area, and the imperial kitchen used five pots to cook, exceptBeef,LambDeer,Pigand other local eels, instead of fresh fish.After King Wu ate, he thought this fish was fragrant and delicious, and different from the fish eaten in the palace before.When he returned to the palace, although there were fish dishes, he still felt that they were not as delicious as the eels from Ying.Later, he asked someone to catch an old fisherman from Ying, specifically for him to cook fish dishes.Method1. Raw material processing: select fresh and large sea eels, wash and clean in clean water, remove the attached mucus on the surface, wipe the surface with a dry cloth, and place flat on the worktable.Then, starting from the tail, cut through theVertebral column

on the top of the spine, cut through the abdomen, the cut surface of the meat is smooth and even, the lower part of the spine is completely exposed, and no meat is left.

Then, starting from the anus, pull out all the internal organs towards the head, and remove the gill and clear the blood inside the spine.Use a clean and damp cloth to wipe away all the remaining dirt in the abdomen, prevent contamination of the meat, and ensure that the meat on the abdomen is clean after drying.2. Drying (Sun-drying): The processed eels are opened or clamped with bamboo strips, and then hung with ropes for ventilation to dry in a well-ventilated place, without direct sunlight exposure.Sun-drying uses wind power for drying, which takes a relatively long time.Generally, it is best to use low temperature and relatively dry air in winter, which can keep the product in good quality.The water content of the product is generally controlled at 30%, which is suitable. Over-drying will lose the original flavor.The advantage of sun-drying is to slowly dry the moisture of the raw materials, without letting the fat of the fish seep out, avoid fat oxidation, thus reducing the degree of the meatButter is burned.

Steamed crabIntroductionSteamed crab with salt is a characteristic delicacy of Zhoushan, its method looks simple, without complex process and too much seasoning, but the charm is actually hidden in it - traditional "fresh and salty combined", which is still widely used in Zhoushan cuisine.Combine fresh ingredients and salted ingredients, then cook, which produces a unique and delicious taste.This steamed crab with salt has well-cut crab pieces, full crab meat, and translucent meat, which feels very cool in the mouth, and the taste of fresh and delicious crab meat is also very delicious.The original fresh seafood, combined with skillful and meticulous processing, deserves to be tasted repeatedly, and can make seafood as delicious as this.Salted meatIntroductionSalted meat is a traditional Han ethnic cuisine in Zhejiang Province, belonging to the Zhejiang cuisine. It has a bright color, fragrant and crispy, and is a favorite dish in Zhejiang.

The ingredients include:Pork belly

400g.

Clean

Chinese cabbage100g, plusLeek flower (carrot slices) 2g,

Red fermented bean curd 25g,

Red flour 2g,

Sugar 13g,Shaoxing wine 20g,Soy sauce 10g,

Salt 4g,

Flavoring 10g,

450g of stock,15g of cornstarch,10g of chicken fat,10g of scallion,10g of ginger,Appropriate amount of peanut oil.Preparation method:1. First, clean and scrape the skin of the pork belly, cut into large pieces, and boil in a boiling water pot until just cooked, about 30 minutes (just enough to insert a fork), take out and cut into 3.5cm squares.Mix 5g of soy sauce, 5g of cornstarch, 5g of Shaoxing wine with appropriate amount of water, and coat the meat surface with this mixture, then drain the soup.Wash and cut the Chinese cabbage.2. Heat the pot, add peanut oil to 70% heat, put in the pork, cover with lid, and fry until the skin is golden red, the pot is no oil and no sizzling sound, then pour into a colander to drain the oil.Increase the heat, add scallion, ginger and red fermented bean curd, stir-fry with the remaining oil, add 10g of Shaoxing wine, add 400g of stock, place a bamboo screen, add the fried pork, add soy sauce to color, add 10g of sugar, 4g of salt, and cook until it boils, place on a porcelain plate, and stew over low heat for 30 minutes, add 2g of cornstarch and continue to stew for 20 minutes until the meat is tender, take it out, remove the scallion, ginger and bamboo screen.

3. In a separate pot, addAssociated with the translation, there may be some errors.

Associated with the translation, there may be some errors.Associated with the translation, there may be some errors.Associated with the translation, there may be some errors.

Associated with the translation, there may be some errors.Associated with the translation, there may be some errors.

Associated with the translation, there may be some errors.Associated with the translation, there may be some errors.Associated with the translation, there may be some errors.

Associated with the translation, there may be some errors.

Associated with the translation, there may be some errors.

Associated with the translation, there may be some errors.Associated with the translation, there may be some errors.Associated with the translation, there may be some errors.Associated with the translation, there may be some errors.Associated with the translation, there may be some errors.Associated with the translation, there may be some errors.Associated with the translation, there may be some errors.Associated with the translation, there may be some errors.Associated with the translation, there may be some errors.

Associated with the translation, there may be some errors.Associated with the translation, there may be some errors.Associated with the translation, there may be some errors.

Associated with the translation, there may be some errors.

Associated with the translation, there may be some errors.

Associated with the translation, there may be some errors.Associated with the translation, there may be some errors.

Associated with the translation, there may be some errors.

Associated with the translation, there may be some errors.Associated with the translation, there may be some errors.

Associated with the translation, there may be some errors.

Associated with the translation, there may be some errors.

East Sand fragrant dried is a traditional Han ethnic snack in Dongsha Town, Dazishan County, Zhejiang Province.It has a tough texture, bright color, rich aroma and unique flavor.East Sand has a coastal environment with Dazhou Bay, and a thriving market, so it has a characteristic food culture of islands.

Historical and Cultural

In the 13th year of the Republic of China (1924), Dongsha Corner and the "Dazhou" sauce factory started to develop Dongsha fragrant dried.Uses high-qualitySoybeansExtract to make sauce, divided into small pieces and wrapped in soy sauce, then cooked in boiling water, cooled and addedBay leaf, cinnamon, etc. and cooked with high-quality soy sauce, which is delicious and fragrant, and is loved by residents.

Legend says that 2,000 years ago, the famous military strategist Sun Tzu studied with Pang Yong during the Spring and Autumn period.Later, Pang Yong became a general of the Wei Kingdom, and he slandered Sun Tzu to go to Wei, and took out his knee bones.This is a historical injustice.However, there is a tofu seller in Zhutian Town, who is very sympathetic to Sun Tzu's misfortune, so he always puts a few pieces of salted tofu on the edge of the pigpen every day, so that Sun Tzu can survive.Firm tofuof Wang Yi's compassion for Sun Bing's unfortunate situation, he would often pass by the pig pen and place a few pieces of salteddried tofuon the ground for him to eat, thus saving Sun Bing's life.