Zhejiang cuisine

 ( Regional Cuisines Of China ) 

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, 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.

---

Styles Zhejiang cuisine consists of at least three styles, each originating from a major city in the province:

• 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. Wenzhou style is characterised as the greatest source of seafood as well as poultry and livestock.

---

Notable dishes

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").
Although this dish is originally from Jiangsu Province, it was popularised in Hangzhou and has since been considered part of Hangzhou cuisine.
Fried pork belly stewed in soy sauce and wine.
Meigan cai stewed with pork.
Jinhua ham stewed with duck.
River shrimp is deep fried first and then stir-fried.
Deep-fried pieces of pork tenderloin wrapped in tofu skin.
Scylla serrata cooked with egg, green vegetables, chicken stock and Shaoxing wine.
A dish composed of shrimp, Chinese perch, deep-fried chicken, pork strips, shumai, ham, crab roe and other ingredients.
Shrimp cooked in Longjing tea
Ham is steamed in syrup with lotus seeds, green plums, cherries, osmanthus and other ingredients.
Fishballs ("pearls") served on a goose web ("palm").
Steamed sea bass wrapped in pig's caul fat and stuffed with shrimp, Shiitake mushroom, ham and other ingredients.
A dish composed of , pork lard, water chestnut and egg.
A dish composed of abalone, ham, chicken breast, lean pork, choy sum and other ingredients.
Shrimp balls wrapped in strips of deep-fried egg paste.
A soup composed of ingredients such as Chinese perch, ham, bamboo shoots, Shiitake mushroom, egg and chicken stock.
Swamp eel coated in a paste, stir-fried, and served with garlic, sugar and vinegar.
A dish composed of fishballs, meatballs, shrimp, fish maw, bamboo shoot, Shiitake mushroom, chicken gizzard and other ingredients.
Wenzhou pig intestine rice noodle soup		温州猪脏粉	Wēnzhōu zhūzàngfěn		A rice noodle soup containing pig intestine and duck or pig blood popular in Wenzhou.
Soup made with strips of ham, chicken breast and chuncai.
A grass carp served in syrup.

Ningbo cuisine is regarded as rather salty. Ningbo confectioneries were celebrated all over China during the Qing dynasty.

Post Comment