Zhejiang cuisine, alternatively known as Zhe cuisine, is one of the Eight Culinary Traditions of Chinese cuisine. Zhejiang cuisine contains four different styles, Hangzhou, Shaoxing, Ningbo, and Wenzhou (also known as Ou cuisine). It derives from the traditional ways of cooking in Zhejiang Province, which is located south of Shanghai and centred around Hangzhou, a historical Chinese capital. In general, Zhejiang cuisine is not greasy but has a fresh and soft flavour with a mellow fragrance.
Zhejiang cuisine consists of at least three styles, each originating from a major city in the
Hangzhou style: Characterised by rich variations and the use of bamboo shoots. It is served in restaurants such as the Dragon Well Manor. 
Shaoxing style: Specialising in poultry and freshwater fish. Ningbo style: Specialising in seafood, with emphasis on freshness and salty dishes.
Some sources also include the
Wenzhou style (Ou cuisine) as a separate subdivision due to its proximity to Fujian Province. Wenzhou style is characterised as the greatest source of seafood as well as poultry and livestock.
Notable dishes [ edit ]
A hundred birds facing the
bǎi niǎo cháo fèng
Xiaoshan chicken is stewed in a clay pot. Steamed dumplings are then arranged around the chicken, such that it looks like the dumplings ("hundred birds") are facing the chicken ("phoenix").
Beggar's chicken 叫化雞
Although this dish is originally from Jiangsu Province, it was popularised in Hangzhou and has since been considered part of Hangzhou cuisine.
Dongpo pork 東坡肉
Fried pork belly stewed in soy sauce and wine.
Dry vegetables and stewed meat
gān cài mèn ròu
Meigan cai stewed with pork.
pupil immortal duck 火瞳神仙鴨
huǒ tóng shénxiān yā
Jinhua ham stewed with duck.
yóu bào dà xiā
River shrimp is deep fried first and then stir-fried.
Gan zha xiang ling
gān zhá xiǎng líng
Deep-fried pieces of pork tenderloin wrapped in tofu skin.
Guoba with tomato and shrimp 番茄蝦仁鍋巴
fānqié xiārén guō bā
Hibiscus mud crab
Mud crab cooked with egg, green vegetables, chicken stock and Shaoxing wine.
Home-made salted pork with spring bamboo shoots
nán ròu chūnsǔn
Jin yu man tang
jīn yù mǎn táng
A dish composed of shrimp, Chinese perch, deep-fried chicken, pork strips, shumai, ham, crab roe and other ingredients.
Large yellow croaker with pickled mustard greens 鹹菜大湯黃魚
xiányú dà tāng huángyú
Longjing shrimp 龍井蝦仁
Shrimp cooked in Longjing tea
Mi zhi da fang
mì zhī dà fāng
Ham is steamed in syrup with lotus seeds, green plums, cherries, osmanthus and other ingredients.
Pearls on a palm
zhǎng shàng míng zhū
Fishballs ("pearls") served on a goose web ("palm").
Pregnant fresh fish
huáitāi xiān yú
Steamed sea bass wrapped in pig's caul fat and stuffed with shrimp, Shiitake mushroom, ham and other ingredients.
Razor shells with fried egg
dàn jiān qīng zǐ
A dish composed of razor shells, pork lard, water chestnut and egg.
San si qiao yu
sān sī qiāo yú
A dish composed of abalone, ham, chicken breast, lean pork, choy sum and other ingredients.
Shao(xing) shrimp balls
Shào xiā qiú
Shrimp balls wrapped in strips of deep-fried egg paste.
Sister Song's Fish Broth
A soup composed of ingredients such as Chinese perch, ham, bamboo shoots, Shiitake mushroom, egg and chicken stock.
Softshell turtle in crystallised sugar 冰糖甲魚
bīng táng jiǎyú
Stir-fried eel pieces
shēng bào shàn piàn
Swamp eel coated in a paste, stir-fried, and served with garlic, sugar and vinegar.
Stir-fried shredded pork with egg white
Ten views of Shao(xing)
Shào shí jǐng
A dish composed of fishballs, meatballs, shrimp, fish maw, bamboo shoot, Shiitake mushroom, chicken gizzard and other ingredients.
Wenzhou pig powder
A rice noodle soup containing pig intestine and duck or pig blood popular in Wenzhou.
West Lake chuncai soup
Xīhú chúncài tāng
Soup made with strips of ham, chicken breast and chuncai.
West Lake fish in vinegar
Xīhú cù yú
A grass carp served in syrup.
Ningbo cuisine is regarded as rather salty.
Ningbo confectioneries were celebrated all over China during the  Qing dynasty.
References [ edit ]