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Hangzhou cuisine, also known as Zhejiang cuisine or Zhe cuisine, is one of the eight great traditions of Chinese cuisine. It originates from Hangzhou, the capital city of Zhejiang Province, and is characterized by its delicate, light flavors with a focus on fresh ingredients and natural tastes.
History[edit | edit source]
The history of Hangzhou cuisine dates back to the Southern Song Dynasty (1127–1279), when Hangzhou was the capital of the dynasty. The city's status as a political and cultural center attracted chefs from across China, who brought their culinary skills and influences, contributing to the development of Hangzhou's unique culinary tradition.
Characteristics[edit | edit source]
Hangzhou cuisine is known for its emphasis on fresh ingredients, particularly seafood and vegetables. The cooking methods often involve quick-frying, stir-frying, deep-frying, and stewing to preserve the natural flavors of the ingredients. Hangzhou dishes are also known for their elegant presentation, with great attention paid to color, shape, and arrangement.
Notable dishes[edit | edit source]
Some of the most famous dishes in Hangzhou cuisine include:
- Beggar's Chicken: A traditional dish where a chicken is stuffed, wrapped in lotus leaves and clay, and then baked. The dish is known for its tender and flavorful meat.
- West Lake Fish in Vinegar Gravy: Named after the famous West Lake in Hangzhou, this dish features a grass carp cooked in a sweet and sour sauce.
- Dongpo Pork: A dish named after the famous poet Su Dongpo, featuring slow-cooked pork belly in a sweet and savory sauce.
- Longjing Shrimp: A dish that combines fresh shrimp with Longjing tea, one of China's most famous teas.
Influence and recognition[edit | edit source]
Hangzhou cuisine has had a significant influence on the culinary culture of China and is recognized for its contribution to the diversity of Chinese cuisine. It is also gaining international recognition, with Hangzhou dishes being served in Chinese restaurants around the world.
See also[edit | edit source]
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Contributors: Prab R. Tumpati, MD
