Zhejiang cuisine

What defines Zhejiang cooking

Zhejiang (Zhe, 浙菜) is one of the eight canonical cuisines and shares territory with Jiangsu and Shanghai in the lower-Yangtze region. Slightly less sweet than Jiangsu, with more emphasis on freshness, light seasoning and the quick-cooking of seafood and freshwater fish.

Sub-traditions: - **Hangzhou** — the historical capital of Zhejiang cooking; West Lake fish, beggar's chicken. - **Ningbo** — coastal, seafood-heavy. - **Shaoxing** — home of Shaoxing rice wine; drunken-style cooking. - **Wenzhou** — distinct local style with strong fermented elements.

Canonical dishes

• West Lake fish in vinegar sauce (西湖醋鱼) — freshwater fish (grass carp) in light vinegar-and-sugar sauce.
• Dongpo pork (东坡肉) — slow-braised pork belly in soy and rice wine; named for the Song-dynasty poet Su Dongpo.
• Beggar's chicken (叫花鸡) — clay-baked whole chicken with lotus-leaf wrap.
• Longjing tea-smoked shrimp (龙井虾仁) — shrimp lightly stir-fried with Longjing tea leaves.
• Drunken chicken (醉鸡) — chicken steamed and marinated in Shaoxing wine; eaten cold.
• Pian'er chuan (片儿川) — Hangzhou's signature noodle: bamboo, salted greens, lean pork.
• Ningbo glutinous-rice dumplings (宁波汤圆) — sweet sesame-filled dumplings.

Where to eat

Hangzhou (around West Lake and on Hefang Street), Ningbo, Shaoxing. Outside the region, Hangzhou-style restaurants are common in Shanghai and have spread to most tier-1 cities.

Style notes

Tea features as both a drink and an ingredient — Longjing, the most famous green tea, is harvested in the Hangzhou hills. Pair Zhejiang dishes with Longjing or Shaoxing rice wine.