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Zhejiang cuisine (Chinese: 浙菜 or 浙江菜) is one of the Eight Culinary Traditions of China. It is derived from the native cooking styles of the Zhejiang region in China. Food made in the Zhejiang style is not greasy, having instead a fresh and soft flavor with a mellow fragrance.1
The cuisine consists of at least three styles, each originating from a city in the province: the Hangzhou style is characterized by rich variations and the utilization of bamboo shoots, the Shaoxing style specializes in poultry and freshwater fish, and the Ningbo style specializing in seafood, with emphasis on freshness and salty dishes.2 Some sources also include the Wenzhou style as a separate subdivision, characterized as the greatest source of seafood as well as poultry and livestock.3
Hangzhou cuisine is the most well-known of the four styles. Some of its representative dishes include Dongpo rou, Jiaohua ji (beggar's chicken) and Xi Hu cu yu (West Lake fish in vinegar). About half the dishes on a Hangzhou menu contain bamboo shoots, which add a tender element to the food.
Ningbo cuisine is regarded as rather salty.2
References
- ^ "Beijing 2008 Olympics - Zhejiang Cuisine". People's Daily Online (2008). Retrieved on 2008-09-22.
- ^ a b "Zhejiang Cuisine". China Daily (2005). Retrieved on 2008-09-22.
- ^ "Zhejiang Cuisine and Restaurants". www.ChinaPlanner.com (2004). Retrieved on 2008-09-22.
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- This page was last modified on 22 September 2008, at 22:27.
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