浙江菜，简称浙菜，是我国汉族八大菜系之一，其地山清水秀，物产丰富佳肴美，故谚曰："上有天堂，下有苏杭"。浙江省位于我国东海之滨，北部水道成网，索有江南鱼米之乡之称。浙菜有四个特点：选料讲究，烹饪独到，注重本味，制作精细。除了有薄皮嫩肉，色泽红亮，味醇汁浓的东坡肉；颜色鲜艳，鱼米软嫩，松仁香脆的松仁鱼米之外，本书还精选了鲃肺汤、百鸟朝凤、龙井虾仁、叫化童鸡等好吃的浙江菜肴。书中分步讲解每一道菜品制作全过程，让您轻轻松松烹饪出具有江南风味的美味菜肴。( Zhejiang cuisine (Zhe cuisine for short), one of the eight major cuisines of the Han Chinese. Its birthplace has beautiful scenery, abundant natural resources and tasty delicacies, hence the saying "Up above there is heaven; down below there are Suzhou and Hangzhou (in Zhejiang)." Zhejiang Province, which faces the East China Sea with a watercourse network in the north, has always been hailed as the land of fish and rice in regions south of the Yangtze River. Zhejiang cuisine has four characteristics: strict selection of ingredients, special cooking skills, pure taste and detailed processing. Besides Dongpo Pork with thin skin, tender meat, red and bright color, strong flavor and rich sauce as well as Diced Fish with Pine Nut which is bright in color with tender fish meat and crispy pine nuts, this book specially introduces many other tasty dishes of Zhejiang cuisine such as Barbels Soup, Chicken with Bird-shaped Dumplings, Longjing Prawns and Beggar's Spring Chicken. The entire cooking process of every dish in this book is explained by step to ensure that you can cook authentic dishes of regions south of the Yangtze River.)