求翻译：浙菜由杭州、宁波和绍兴三部分组成。善用海产、山珍、河鲜和野味等作原料，擅长炒、炸、蒸、氽、烩、熘、烧等烹饪技巧，调味注重本味，菜品讲究纯正、鲜嫩、细腻、典雅。是什么意思？

Zhejiang cuisine is composed by three parts of Hangzhou, Ningbo and Shaoxing. Make good use of seafood delicacies, freshwater and game and other raw materials, good fried, fried, steamed, braise, boil for a short leavened, burning and cooking techniques, seasonings focus on the flavor of dishes pay

Zhejiang cuisine from Hangzhou, Ningbo and Shaoxing part 3. Good seafood, Hill with Jin, sun river, and game used as raw material, skilled at Fry, fried, steamed, residence, Kats, flag burning, cooking tips, sauces, and focus on the taste, the dish a pure, fresh, sophisticated and elegant.

The Zhejiang vegetable by Hangzhou, Ningbo and the Shaoxing three parts is composed.Makes good use of the marine product, Shan Zhen, the fresh river fish and shellfish and the game and so on makes raw material, the good at fries, explodes, steams, fries, braises, liu, burns and so on the cooking ski

Zhejiang dishes from Hangzhou, Shaoxing, Ningbo, and consists of three parts. Use of seafood, good, hexian and game such as raw materials, fried, fried, steamed, good at quick-boiled, stewed, fried, roast cooking skills, seasoning focused on the taste, pure, fresh, delicate, elegant dishes and elega

正在翻译，请等待...