Zhejiang cuisine Chinese food culture

Zhejiang cuisine

Zhejiang cuisine alsonamed Zhe kitchen, cooking Zhejiang,southeastern province of China, is rich in creamy flavors without being greasyeither.The cuisine has developed on the basis of local cuisines of Hangzhou, Ningbo, Shaoxingand Wenzhou andis characterized by fresh food, fragrant, juicy, tender and tasty.

Itincludes three main styles: the style of Hangzhou,Ningbo styleand style of Shaoxing. The most famous of them, the style of Hangzhou, is renowned for its delicious foodand carefully presented. Specialized leaders in this style have expertisespecifically developed for fried dishes, stir-fries and braised dishes. Thefood is both fresh, tender and delicate. In addition to the seafood andfreshwater fish, the style of Hangzhouhas a weakness for bamboo shoots. Nearly half the dishes listed on the menu ofa restaurant specializing in the cuisine contains bamboo shoots, adding a notethat food tend to dishes it accompanies. The specialist chefs in the kitchen ofNingbo styleare gifted in preparing seafood, and known for their expertise in the field ofcasseroles, baked dishes and dishes steamed. They excel in preparing freshdishes, tender and mild, moderately salted, and favor the preservation of theoriginal flavor of the ingredients. The style of Shaoxing is famous for itsfragrant dishes, whether crispy or sticky, and especially for his thick soupspure aromas. Other specialties: poultry and fresh water fish.

Zhejiang province is located atthe Yangtze Delta. Chinais nicknamed the “land of milk and honey.” Zhejiang cuisine uses a rich assortment oflocal ingredients, it combines them according to specific codes. The leadersemphasize fruits and seasonal vegetables. The main ingredients, varied, areadded secondary ingredients and seasonings, supposed to showcase emphasizingfreshness and strengthening their perfumes, while mitigating the smells of fishand fat. Particular attention is paid to the duration and the cookingtemperature and the seasonings.

Zhejiangcuisine specializes in the following preparation techniques: chao (blow) zha(fry), hui (to paste starch when the pan of food taken out), liu (d fry Firstfood, then drizzle with the juice of spices and ready starch) zheng (steam) andshao (cooked with brown sauce).

Itis famous for dishes such as the “Fish of West Lake in vinegar”, the“Pork cooked over low heat,” the “peeled Longjing Shrimp”,the “Soy Cheese fried dried,” the “beggar’s chicken,” the“fish ball soup”, the “Pork with dried vegetables stewed”,“Sciene soup,” the “rolled and jumped Cuttlefish”, the“Filaments fish”, etc.

Representative recipes:

Dongpo Pork (Dongpo Rou, 东坡肉), Hangzhou

The Beggar Chicken (jiào huà jī, 叫化 鸡)

Fish of West Lake in vinegar (Xihu cù yú, 西湖醋鱼), Hangzhou

Longjing tea shrimp (lóngjǐng xiārén, 龙井虾仁)

FRIED CHICKEN LIVER with spices (chǎo Jigan jiāng, 炒鸡肝姜)

Braised eel (guòshǎo Manyu, 锅烧鳗鱼)

Turtle candy (Bingtang Wugui, 冰糖 乌龟)

Bamboo shoot shaped orchid (Lanhua chūnsǔn, 兰花 春笋)

Rice pudding eight treasures (bā bǎo fàn, 八寶飯)

For people who want to come to travel, or study in Zhejiang, Zhejiang University will be a good choice for you to enjoy great Chinese culture, as well as Chinese food.  

Overview on Chinese cuisine

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