Where did the shark fin with crab powder come from?

Lead: Here is a question: "What is the representative dish of China?" The correct answer should be: Which place in China do you mean, because every place in China has its own representative dishes. Indeed, there is no unique representative cuisine in China. China has a vast territory and rich resources, and its cuisines are also divided into several categories. Crab shark's fin is one of the classic dishes, so where is the crab shark's fin? Where is the dish of crab powder and shark's fin? Let's take a look with Bian Xiao.

Where is the shark's fin with crab powder?

Crab shark's fin is a Jiangsu and Zhejiang dish. Crab wing is a famous dish of Han nationality, which is delicious and nutritious. This dish is mellow, colorful, harmonious and pleasing to the eye. This is an absolutely precious and delicious dish, cooked with fresh water and seafood treasures. Lake crab is a treasure in fresh water products, and its meat, yellow and shark's fin are also fine products in seafood.

What is Zhejiang cuisine?

Zhejiang cuisine, referred to as Zhejiang cuisine for short, is one of the eight great dishes in China, with beautiful scenery and rich products. Therefore, the proverb says, "There is heaven above and Suzhou and Hangzhou below". Zhejiang Province is located on the coast of the East China Sea, with dense water networks in the north, and is known as the land of plenty. The southwest hills are undulating, rich in food and game. The eastern coastal fishing grounds are densely populated and rich in aquatic resources. There are more than 500 kinds of economic fish, shellfish and aquatic products, with the total output value ranking first in China. Rich in products, delicacies, unique features, known far and near.

Zhejiang cuisine

Based on the above four schools, Zhejiang cuisine as a whole has obvious characteristics and four characteristics: exquisite selection of materials, unique cooking, attention to original flavor and fine production.

Raw materials pay attention to varieties and seasons, fully reflecting the softness and brittleness of raw materials. The seafood, fruits and vegetables used are seasonal, and the livestock used are mostly specialty products, which fully embodies the principle that Zhejiang cuisine pays attention to freshness and serving, and follows the "four seasons order".

The selection of materials should be "fine, special, fresh and tender".

1, fine: that is, fine, pay attention to the selection of raw material essence, and keep the dishes elegant and superior;

2, special: that is, professional. Pay attention to the selection of local seasonal specialties and highlight the local characteristics of the dishes;

3, fresh: fresh, pay attention to the selection of fresh fruits and vegetables and fresh seafood and other raw materials to ensure the pure taste of the dishes;

4, tender: tender, pay attention to the selection of new tender raw materials to ensure that the dishes are fresh and crisp.

Zhejiang cuisine

Many dishes in Zhejiang cuisine are full of beautiful legends, and strong cultural color is a major feature of Zhejiang cuisine. Among them, "Song Sao Zi Tang" is a traditional dish in Hangzhou. It is said that there was a young man named Song by the West Lake in the Song Dynasty, who made a living by fishing on weekdays. Once he was ill, his sister-in-law went fishing by the lake herself and cooked him food with vinegar and sugar. After eating, he recovered Later, the name of this dish changed to "Song Saoyu Soup", which was served in all hotels in Hangzhou. In the past, there was a poem on the outer wall of Gushan Building, which said, "It's a pity that you have this gentle hand, but you know that there was no sister-in-law in Song Dynasty." More and more people came here to taste it. When Emperor Kangxi of the Qing Dynasty visited the south, he also said that he would like to taste Song Sao fish soup, which shows that this dish was famous throughout the country in the early Qing Dynasty.