admin
Explore authentic Zhejiang cuisine with signature dishes like West Lake vinegar fish, Dongpo
pork, and Longjing shrimp, highlighting fresh ingredients and rich flavors.
About Zhejiang Cuisine
Zhejiang cuisine, one of China’s Eight Great Cuisines, is known for its fresh ingredients and rich flavors.
With abundant seafood, freshwater fish, and mountain delicacies, the cuisine reflects the natural bounty of the region.
Famous dishes include West Lake vinegar fish, Shaoxing wine chicken, and Jinhua ham, showcasing Zhejiang‘s culinary excellence.
Features of Zhejiang Cuisine
Zhejiang cuisine is renowned for its four major traits: high-quality ingredients, unique cooking techniques, focus on original flavors, and meticulous preparation.
The dishes emphasize fresh, seasonal ingredients, using local specialties to highlight their natural textures.
Signature cooking methods like stir-frying, steaming, and braising bring out the best in the ingredients, ensuring flavorful yet light dishes.
History of Zhejiang Cuisine
Zhejiang cuisine has a rich history spanning thousands of years, influenced by local resources, geography, and cultural exchanges.
From ancient archaeological finds in Hemudu to the Song dynasty’s culinary innovations, Zhejiang’s food culture reflects a blend of northern and southern techniques.
Over centuries, it developed a reputation for its unique flavors and masterful preparation.
Categories of Zhejiang Cuisine
Hangzhou Cuisine
Hangzhou cuisine emphasizes freshness with refined techniques like stir-frying, boiling, and precise seasoning.
Ningbo Cuisine
Ningbo cuisine focuses on seafood, maintaining original flavors through steaming, baking, and braising.
Shaoxing Cuisine
Shaoxing cuisine blends fresh ingredients with preserved foods, emphasizing rich flavors with Shaoxing wine.
Wenzhou Cuisine
Wenzhou cuisine is seafood-heavy, prioritizing light oil, light starch, and skillful knife work.
Typical Zhejiang Dishes
West Lake Vinegar Fish
Fresh grass carp cooked with a perfect balance of sweet and sour sauce.
Dongpo Pork
Braised pork belly, cooked until tender with rich soy and wine flavors.
West Lake Water Shield Soup
A fresh, delicate
soup made with tender water shield, chicken, and ham.
Crispy Tofu Skin Rolls
Thin, crispy tofu skin rolls filled with savory minced pork and vegetables.
Braised Spring Bamboo Shoots
Fresh spring bamboo shoots braised in soy sauce, sugar, and fragrant spices.
Beggar’s Chicken
A whole chicken marinated, wrapped in lotus leaves, and baked in clay.
Dragon Well Tea Shrimp
Fresh river shrimp stir-fried with aromatic Dragon Well tea leaves for a fragrant dish.
Lotus Leaf Steamed Pork
Pork belly coated with rice flour, wrapped in lotus leaves, and steamed until tender.
Braised Pork with Preserved Vegetables
Slow-cooked pork belly with Zhejiang-style preserved vegetables, rich and savory.
Song Sister’s Fish Soup
A silky soup made with fish, known for its delicate texture similar to crab meat.
Yellow Croaker with Pickled Greens Soup
Fresh yellow croaker cooked in a flavorful broth with pickled greens.
Fish Head and Tofu Casserole
A comforting dish of tender fish head and silky tofu slow-cooked in a clay pot.
