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浙菜具有悠久的历史。黄帝《内经·素问·导法方宜论》曰：“东方之城，天地所始生也，渔盐之地，海滨傍水，其民食盐嗜咸，皆安其处，美其食”。《史记·货殖列传》中就有“楚越之地……饭稻羹鱼”的记载。由此可见，浙江烹饪已有几千年的历史。另外，我国的考古学家在1973年从浙江余姚河姆渡发掘一处新石器时代早期的文化遗址，出土的文物中有大量的籼稻、谷壳和很多菱角、葫芦、酸枣的核和猪、鹿、虎、麋（四不像）、犀、雁、鸦、鹰、鱼、龟、鳄等40余种动物的残骸。同时，还发掘出了陶制的古灶和一批釜、罐、盆、盘、钵等生活用陶器。据科学家考证，这些文物距今约有7000年左右的历史，是长江下游，东南沿海已发现的新石器时代最早的地层之一。 Zhejiang cuisine?has a long history.?Huang Di?Nei Jing?Su Wen -?guide method?should be on the side of?Yue:eastern city,?heaven and earth?are?born,?fishing salt?land,?coastal?water,?the?salt?salt?people,?all?its security,?the United States and its?food.?Records of the historian?Huo Zhi biography?in there Chu more land......?Rice?rice and fish?records.?Thus,?Zhejiang cuisine?has several thousand years of history.?In addition,?Chinese?archaeologists?in 1973 from Zhejiang?Yuyao Hemudu Site?excavated?cultural relics?of an early?Neolithic,?there are a lot of?indica rice,rice husk and?a lot of?water chestnut,?gourd,?jujube?nucleus and?pigs,?deer,?tiger,?moose?unearthed cultural relics(sbx),?rhinoceros,?wild geese,?crows,?eagles,?fish,?turtle,?alligator?and so on more than 40?kinds of?animal debris.?At the same time,?have also been excavated?ancient stove?ceramic?and?a group of?kettle,?cans,?pots,?plates,?bowlsand other?life?pottery.?According to the scientists research,?these relics?dating from about?7000 years of history,?is the?lower reaches of the Yangtze River,?one of the earliest?strata in?southeast coast have been found in?the Neolithic age. 1.甲鱼杀好洗净。家庭操作难度很大，让菜场师傅代劳。关键是甲鱼表面一层老皮要用开水烫掉，去除腥气。 2.锅里加清水，姜2片，烧开。入甲鱼焯烫一下，捞起。 3.油锅烧热，加4片姜片，葱结。爆出香味。 4.油锅里放入甲鱼（腹部朝下），中火煎一会儿。 5.加1碗黄酒，2碗清水，煮开后加盖小火焖炖30分钟。 6.加1勺老抽，1勺冰糖，适量盐。继续加盖焖炖30分钟左右。 7.焖炖至鱼肉和裙边软糯，开大火收汁，舀起卤汁浇在甲鱼上。关火。 * *