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Zhe Cuisine
- Updated:
- Aug. 28, 2009;
- by:
- China Highlights;
- Clicks:
- 354;
Zhejiang cuisine, called Zhe cuisine for short, is originated from South China’s Zhejiang Province. It is famous for its mellow, yet not greasy, taste.
It consists of three major styles, namely Hangzhou style, Ningbo style and Shaoxing style. Among them, Hangzhou style is the most notable. It has good taste as well as delicate appearance. It requires expertise in the cooking techniques of quick frying, stir-frying, braising and deep-frying and features clearness, freshness, tenderness, delicateness and purity. Besides seafood and freshwater fish, Hangzhou style exhibits a fondness for bamboo roots. About half the dishes on a Hangzhou menu contain bamboo roots, which add a tender element to the food. Ningbo chefs are especially skillful in making seafood. The best-known Ningbo cooking techniques are stewing, baking and steaming. The taste is moderate in freshness and saltiness. Ningbo chefs’ specialties are making dishes fresh, tender and soft. Emphasis is placed on its original flavor. Shaoxing style is fragrant, crisp, soft and glutinous, with thick soup and pure flavor. Shaoxing style specializes in poultry and freshwater fish.
Zhejiang Province, located at the Yangtze River Delta, is the famous “land of milk and honey” in China. Using the rich assortment of local ingredients, Zhe Cuisine has an extensive selection of materials and a precisely matches these materials. Emphasis is placed on the season and variety of main ingredients. The choice of supplementary ingredients and seasonings is aimed to give prominence to the main ingredients, strengthen freshness and fragrance and get rid of the smell of fish and greasiness. Most emphasis is placed on moderation in duration and degree of cooking as well as seasoning.
Zhe Cuisine Menu
Representative Dishes
Xihu Cuyu (West Lake Fish in Vinegar Gravy)
One of its notable features is that it is cooked without oil to preserve the original flavor of the fish. Just smelling the aroma of the dish, can arouse people’s appetites.
Dongpo Rou (Fried Pork Belly Stewed in Soy Sauce and Wine)
It is said to be an innovation of famous Chinese poet Su Dongpo（1037AD～1101AD）of the Song Dynasty.
Jiaohua Ji (literally Beggar’s Chicken)
It is lotus-leaf-wrapped chicken roasted in mud. It is fragrant and tastes tender and out-of-the-ordinary.
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