苏说文化八大菜系之中国浙菜（英文版）

Zhejiang Cuisine

Zhejiang Cuisine, or Zhe Cuisine, one of the eight traditional Chinese Cuisines, is originated in Zhejiang Province. As a proverb goes, the most beautiful place above is Paradise while below Suzhou and Hangzhou. Zhejiang is abundant in various food materials scattered in green mountains and clear revers. Most Zhejiang Cuisine dishes taste fresh and light and maintain the original flavor of ingredients. Widely used seafood, river food and other ingredients must be in season. The notable Zhejiang Cuisine dishes include West Lake Fish, Longjing Tea Shrimps, Dongpo Pork, Braised Bamboo Shoots, etc.

浙江菜，或浙菜，中国八大菜系之一，起源于浙江。故谚曰：“上有天堂，下有苏杭”。浙江山清水秀，物产丰富。浙菜大多口味清淡，注重食材本味。所用水产、果蔬，种类繁多，但无不以时令为上。著名的浙菜包括西湖醋鱼、龙茶虾仁、东坡肉、油焖春笋等。

Up to the late Spring and Autumn Period, many famous dishes in Zhejiang Cuisine had been invented. Since Northern and Southern Dynasties, it has become more and more mature. It formed its own primal system gradually as to Tang Dynasty. In Southern Song Dynasty, the Cuisine absorbed not a few characteristics of northern dishes through the cultural exchange. During Ming and Qing Dynasties, the unique style of Zhejiang Cuisine had already formed.

早在春秋晚期，浙中的许多名菜就已经出现。南北朝以来，逐渐走向成熟。到了唐代，浙菜基本体系逐渐形成。南宋时期，南北文化交流，浙菜吸收了许多北方菜肴的特色。明清时期，浙江菜的独特风格已经形成。

In general, the ingredients of Zhejiang Cuisine are fresh and in season, which are selected strictly. Firstly, the ingredients used are from the best part of raw materials to make dishes superb. Secondly, local seasonal specialties are widely used to make dishes unique and special. Thirdly, the ingredients must be fresh; seafoods and fishes are usually killed just before cooking, to pursue the fresh and pure taste. Last, the ingredients should be tender, especially of meat.

总的来说，浙菜选料讲究鲜活和季节时令，精挑细选。首先，选取原料精华部分，以保持菜品高雅上乘。其次，选用当地时令特产，以突出菜品的地方特色。第三，选用时鲜蔬果和鲜活现杀的海味河鲜，以确保菜品的口味纯正。最后，选用鲜嫩食材，以保证菜品的清鲜爽脆。

To make the dishes have a better taste, some seasonings are used in Zhejiang Cuisine recipes, like shallots, gingers, garlics, vinegar, and Shaoxing yellow wine, which can achieve the effect of reducing unwanted smell and promoting the flavor, making Zhejiang Cuisine have a style of its own.

浙菜的风味与其选用的调味品密不可分。葱、姜、蒜、醋、绍兴黄酒等调味品，具有去腥膻，提风味之功效，使浙菜独具风格。

Zhejiang Cuisine is known for its verifying cooking skills, such as frying, deep-frying, quick-frying, steaming and braising. Frying, especially sliding-frying, is the one of the best cooking methods in Zhejiang Cuisine. The process is fast and the cooked food would be tender and tasty with little oil. The deep-fired materials are often shaped into rolls, which are crisp outside and tender inside. The foods braised are generally crisp with a strong flavor. The deep-frying, quick-frying, and braising are particular about cooking time and temperature of fire, which is not easy to control. But that is where Zhejiang Cuisine stands out.

浙菜以烹调技法丰富多彩闻名于国内外，其中以炒、炸、熘、烩、蒸、烧6类为擅长。炒，以滑炒见长，要求速度，快速成菜，质地滑嫩，薄油味美。浙菜油炸菜品，卷炸见长，外焦里嫩。烧制菜品，酥脆入味，浓香适口。炸、熘、烧对烹调时机和火候要求极高，不易控制，这更显浙菜风格。