浙江温州人把年夜饭叫"分岁酒"。 春节临近，年味渐浓，浙江杭州的楠溪第一楼后厨一派忙碌。厨师梁土生手持长筷，俯身于一口宽沿铁 锅前，锅底油花细密，虾米、蛏干与鸡蛋碎先后入锅，最后才是那盘楠溪江畔传承千年的沙岗粉干。 "火不能急，急了就断。"他手腕轻抖，粉干在筷间翻飞，如松针坠地，根根分明。 在温州，炒粉干是宴客的"第一道菜"，为了让客人"垫垫肚子"，进而开启"觥筹交错"。其配料五色纷 呈，寓意"多子多福，幸福长久"。但梁土生不善言辞，作者问他这道菜好在哪，他只说——"客人吃得 光盘，就是好"。 (新春走基层)一席瓯味见山海 浙江温州菜的乡愁与新韵 中新网杭州2月14日电 题：一席瓯味见山海 浙江温州菜的乡愁与新韵 作者 林波 曹丹 2月12日，温州沙岗炒粉干。 曹丹 摄 这或许是温州人最朴素的待客之道——山海之味不必言说，筷子会替你开口。 七山二水一分田。这片被大海环绕的土地，自古并非丰饶之地，但温州人化作山海庖厨，靠山吃山，靠 海吃海，练就了对鲜味的极致敏感。 譬如，宴席上那条葱油东海大黄鱼，规格最好在一斤半至一斤八两，葱油一淋，酱醋少许，鱼肉绽如蒜 瓣。不施重料，不事雕琢，瓯菜的"清淡"从来不是寡淡。 2 ...

Core Insights - The "2026 Black Pearl Restaurant Guide" has officially released its evaluation results, featuring 263 restaurants from 32 cities in mainland China, highlighting the diverse and upgraded characteristics of the fine dining industry in China [1] Industry Development - The current fine dining sector in China is characterized by a variety of cuisines and a collective upgrade of local culinary styles [1] - Liaoning cuisine made its debut on the list, with two restaurants in Shenyang receiving one-diamond honors [1] - Hebei province has achieved a significant breakthrough in fine dining, with two one-diamond restaurants in Shijiazhuang [1] - Jiangsu and Shandong provinces have also seen new entries, with Nantong and Qingdao each welcoming two one-diamond restaurants [1] Awards and Recognition - The 2026 Black Pearl Annual Dish Award has for the first time included local classic dishes, with items like Quanzhou's ancient flavor duck blood and tofu large intestine, and Wenzhou's crab dishes making the list [1] - The "2026 Black Pearl Annual Chef" title was awarded to Fu Yueliang from the Hangzhou restaurant "Ruyuan" [1] - Young chef awards were given to Chen Zhi from Shanghai's "Yuwai Tan" (Xintiandi), Yang Yanbin from Chengdu's "Fumanlou · Hokkien Cuisine," and Lin Qi from Shenzhen's "La Tablée" fusion cuisine [1]

Core Insights - Zhejiang province is set to resume fishing activities after a long moratorium, with the first batch of Donghai hairy crabs expected to be shipped nationwide, known for their rich and sweet meat [1][12] - The seafood market in Zhejiang is diverse, with a wide range of species available, including hairtail, pomfret, yellow croaker, and squid, which will be available from September onwards [3][10] - Zhejiang boasts the largest fishing ground in China, with a sea area of 260,000 square kilometers, leading to a catch volume of hairtail and hairy crabs that is twice that of the second-ranking province [8][10] Seafood Variety - Zhejiang is recognized for its rich seafood culture, with historical evidence of seafood consumption dating back 8,000 years, making it a significant region for seafood in China [10][11] - The province has a coastline of 2,254 kilometers and is home to 3,059 islands, accounting for 44% of China's total islands, contributing to its seafood abundance [10][11] - The local cuisine features various cooking methods for crabs, with the most popular being dry frying without any seasoning, highlighting the quality of the ingredients [14][18] Crab Specialties - The hairy crab from Zhoushan is the most significant catch in Zhejiang, with the season starting in early August, ahead of other regions [12][14] - The local preference for cooking methods emphasizes simplicity, allowing the natural flavors of the crab to shine through [14][18] - In addition to hairy crabs, the region also produces the exquisite Qing crab, known for its fragrant meat and rich crab roe [16][20] Fish and Other Seafood - Zhejiang is famous for its yellow croaker, which has a historical catch record of 168,100 tons in 1974, but has since become rare due to overfishing [21][22] - The province also produces a variety of fish, including eel, mackerel, and flathead, with the local catch being fresher due to geographical advantages [23][24] - The diverse shellfish population along the coast includes 614 species, with various cooking styles that cater to local tastes [27][28] Regional Culinary Styles - Different regions within Zhejiang have unique culinary styles, such as Wenzhou's emphasis on light and fresh flavors, Ningbo's combination of salty and fresh, and Taizhou's focus on local snacks [34][40][43] - Wenzhou cuisine is known for its delicate seafood dishes, while Ningbo cuisine features a balance of flavors using local ingredients [35][41] - Taizhou's seafood offerings are accessible and diverse, with local snacks showcasing the region's rich seafood heritage [48][49]