A FOOD TRADITION
Zhejiang cuisine
Zhejiang cuisine is rooted in the lower Yangtze delta, Hangzhou, Ningbo, Shaoxing, and nearby coastal areas. It emphasizes seasonal freshness, delicate knife work, clear flavors, freshwater fish, seafood, bamboo shoots, greens, rice wine, and high-quality ham. Techniques include quick stir-frying, steaming, braising, simmering, and preparation of dishes in aromatic rice wine. Well-known examples include West Lake vinegar fish, dongpo pork, and Longjing shrimp. The cuisine contains several local styles, including Hangzhou and Ningbo traditions, but is commonly treated as a coherent regional family. Its lighter, ingredient-focused approach distinguishes it from the more heavily seasoned cuisines farther west.
Dishes linked to this cuisine
1–6 of 6
Beggar's chicken
Beggar's chicken is a whole chicken seasoned and wrapped, traditionally in lotus leaf and an outer clay or flour covering, then slow-baked until tender.
Hangzhou Dongpo pork
A signature Hangzhou dish of skin-on pork belly slowly braised until glossy, tender and richly savoury-sweet.
Longjing tea shrimp
Peeled shrimp stir-fried with freshly brewed Longjing green tea for a delicate tea fragrance.
Sister Song's fish broth
A thick traditional Hangzhou fish soup seasoned with ginger, pepper, wine, ham and vinegar.
West Lake fish in vinegar gravy
A classic Hangzhou carp dish finished with a glossy sweet-and-sour vinegar sauce.
West Lake water-shield soup
A colourful Hangzhou soup combining tender West Lake water shield with chicken and ham.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.