Zhejiang (Zhe) Cuisine

Zhe cuisine is a combination of the following features. First, it has an extensive selection of materials and a precise matching of materials. Emphasis is placed on the seasonings and a variety of main ingredients. The choice of supplementary ingredients and seasonings is aimed to give prominence to main ingredients, strengthen freshness and fragrance and get rid of the smell of fish and greasiness. Second, it has fine cutting techniques and original shape. Next, it places the most emphasis on the moderateness in duration and degree of cooking as well as seasoning. In addition, it is clear, fresh, tender and refreshing with both taste and flavor. And lastly, the three branches of Zhejiang cuisine each have their own charm.

Zhe cuisine is composed of the three local flavors of Hangzhou, Ningbo and Shaoxing. Hangzhou cuisine is exquisitely and finely made with delicate appearance and delicious taste. It excels in the cooking techniques of quick frying, stir-frying, braising and deep-frying and is characterized by clearness, freshness, tenderness, delicateness and purity. The local chefs of Ningbo are especially skillful at cooking seafood. The cooking techniques are well known for stewing, baking and steaming. The taste is moderate in freshness and saltiness. Shaoxing cuisine is fragrant, crisp, soft and glutinous with thick soup and pure flavor.

Representative dishes:
    West Lake fish in vinegar
    Dongpo pork
    Fried fish with three slices
    Stir-fried crab in orange
    Eel shreds in Ningbo style
    Bifengtang dasheen with shrimp
    Beggar’s chicken
    Fenghua blood clam
    Braised duck tongue