Zhejiang Cuisine: Freshness from China's Water Towns

Zhejiang cuisine consists of local dishes from Hangzhou, Ningbo, and Shaoxing, with Hangzhou dishes being the most famous. While all three styles are known for their unique flavors, they share key traits: carefully chosen ingredients, precise preparation, and fresh, delicate tastes.

Zhejiang dishes are generally mild in flavor, beautifully presented, and celebrated for their freshness, tenderness, smooth textures, and subtle aromas. The cuisine often uses rice wine and fermented grains for seasoning. Benefiting from abundant aquatic resources, Zhejiang chefs excel in preparing seafood and freshwater delicacies. The cuisine preserves natural flavors through expert heat control, using quick-frying, stir-frying, braising, and steaming. This careful cooking keeps dishes fresh, crispy, and tender.

Representative dishes include: West Lake Vinegar Fish, Longjing Shrimp, Dongpo Pork, and Braised Bamboo Shoots.