中国八大菜系--浙菜篇

The Eight Major Cuisines of China Zhejiang Cuisine

浙菜起源于浙江省,包括杭州、宁波、绍兴等地的地方菜。浙菜选料讲究,多用海鲜和应季蔬菜;调味清淡且忠于食材的原味。浙菜以湿炒为主,非常讲究时间和火候。

Zhejiang cuisine originated in Zhejiang Province,including the cuisines of Hangzhou,Ningbo,Shaoxing,and other regions in Zhejiang Province.Zhejiang cuisine is selective(精挑细选的)in inqredients.usually choosing seafood and seasonal(季节性的)vegetables.