Zhejiang cuisine

Zhejiang cuisine, also known as Zhe cuisine, is one of the Eight Great Traditions of Chinese cuisine. It derives from the traditional ways of cooking in Zhejiang Province, which is located south of Shanghai and centered around Hangzhou, a historical Chinese capital.

History

Zhejiang cuisine has a long history that dates back to the Qin Dynasty. Over the centuries, it has evolved and been refined into a distinctive culinary tradition with its own unique techniques and presentations.

Characteristics

Zhejiang cuisine is known for its fresh and soft flavors with a mellow fragrance. It emphasizes on the freshness of ingredients, particularly seafood, as Zhejiang Province is rich in fish and shellfish from its rivers and the East China Sea. The dishes are typically light and refreshing, with a balanced taste and elegant presentation.

Cooking Techniques

The cooking techniques of Zhejiang cuisine are diverse, including braising, stewing, steaming, and deep-frying. The chefs pay great attention to the matching of color and shape of the dishes, making the food not only delicious but also visually appealing.

Notable Dishes

Some of the most famous dishes in Zhejiang cuisine include West Lake Fish in Vinegar Gravy, Dongpo Pork, and Longjing Shrimp, all of which showcase the delicate and fresh flavors of Zhe cuisine.

Influence

Zhejiang cuisine has had a significant influence on the culinary culture of China and has contributed to the diversity of Chinese cuisine. It is also gaining recognition internationally as a representative of Chinese culinary arts.

See Also

• Chinese cuisine
• Eight Culinary Traditions of China
• Hangzhou
• Zhejiang Province

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