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.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.