Hangzhou Pianerchuan
关于杭州片儿川是一道经典浙菜炒菜约分钟即可完成主料选用面条
浙菜历史悠久，杭州片儿川是其代表菜之一。其味道清淡可口，制作精细。擅长炒、蒸、煨、炖，充分体现了浙菜的烹饪智慧。
Ingredients
- Fresh noodles 250g
- Pork loin 100g (shredded)
- Bamboo shoots 50g (shredded)
- Wood ear mushrooms 20g (soaked, shredded)
- Dried mustard greens 30g (soaked, chopped)
- Scallions 3
- Light soy sauce 2 tbsp
- Shaoxing wine 1 tbsp
- Salt 1/2 tsp
- Cooking oil 2 tbsp
Instructions
- 1. Soak dried mustard greens. Shred pork, bamboo shoots and wood ear.
- 2. Heat oil, stir-fry pork until white.
- 3. Add bamboo shoots and wood ear.
- 4. Add dried mustard greens. Stir-fry 1 minute.
- 5. Add soy sauce, Shaoxing wine and salt.
- 6. Cook noodles in boiling water until al dente.
- 7. Drain noodles. Place in bowls.
- 8. Ladle pork and vegetable topping over noodles. Garnish with scallions.
文化小知识
Zhejiang cuisine is one of the eight major cuisines in China, represented by Hangzhou cuisine and Ningbo cuisine. Zhejiang cuisine pays attention to freshness and fineness, and freshness is the most precious thing. Dongpo braised pork belly, West Lake vinegar fish, and Longjing shrimp are all classic representatives of Zhejiang cuisine. Hangzhou Pian'erchuan is a household name in Zhejiang. It is a must-have dish at festivals and family gatherings, and is also the epitome of Zhejiang cuisine food culture.