Zhejiang Cuisine
Taste: Clean-light Zhejiang · 1 cities
From the land of fish and rice south of the Yangtze, Zhejiang cuisine emphasizes seasonal ingredients, precise knifework, and delicate fire control. Four distinct local branches each bring unique character while sharing a commitment to clarity, freshness, and tenderness.
Cooking Techniques
Quick-frying, braising, stewing, deep-frying. Hangzhou excels at hui (烩); Ningbo at dun (炖) and kao (烤); Shaoxing at men (焖).
Regional Variations
Hangzhou Style
Refined and elegant. Expert in quick-fry, braise, and velvet techniques. Dishes are clear, tender, and delicately composed.
Ningbo Style
Seafood specialists. Stewing, roasting, and steaming dominate. Salty-fresh flavors that honor the ingredient's natural taste.
Shaoxing Style
Crispy, glutinous, and richly aromatic. Yellow wine infuses dishes with the character of this water-town region.
Wenzhou (Ou) Style
Seafood-focused with the 'two lights, one heavy' principle: light oil, light starch, heavy knifework.
Classic Dishes
Cities with Zhejiang Cuisine
1 destinations
Hangzhou Hangzhou
'Above there is heaven, below there is Suzhou and Hangzhou'—Jiangnan flavors by West Lake.