Zhejiang Cuisines 浙江菜

Zhejiang Cuisines “浙江菜” originates from the populous and rich eastern province of Zhejiang on the Pacific. In general, Zhejiang-style food is not greasy but has a fresh and soft flavour with a mellow fragrance. If you don't like spicy cuisine, but prefer fish and seafood, then this is the food style for you.

Zhejiang cuisine specializes in quick-frying, stir-frying, deep-frying, simmering and steaming, obtaining the natural flavor and taste. Special care is taken in the cooking process to make the food fresh, crispy and tender. Thanks to exquisite preparation, the dishes are not only delicious in taste and but also extremely elegant in appearance.

(Here are some typical Zhejiang dishes, click the photoes for recipes.)

Dongpo Meat"东坡肉"-a dish invented by a famous Chinese ancient poet: Su Dongpo. It is slightly sweet and though very fatty, you wouldn’t feel the greasiness after eating it. In Chinese, it is called 肥而不腻.	West Lake Vinegar Fish"西湖醋鱼"-- A whole fish gets poached and glazed with a sweet vinegar sauce. This dish is named after a large, beautiful lake in the city of Hangzhou.	Longing Shrimp "龙井虾仁” --Longjin is a kind of green tea, which is rich in antioxidants, while shrimp is high in protein. The combination of these two main ingredient makes the dish pure and fresh.
Braised Bamboo Shoots "油焖笋”- Bamboo shoots are are very healthy because they are low in calories and are a good source of potassium and protein. In Zhejiang Province bamboo shoots are the local harbinger of Spring, and they find their way into numerous local dishes.	Eight-treasure Rice Pudding "八宝饭” -- A traditional main dish in the south China, the ingredients include steamed glutinous rice with bean paste, lotus seeds, preserved fruit, etc.	Steamed Lotus Root Stuffed with Sweet Rice "桂花糯米藕”--A popular appetizer with sweet flavor in South China.

Zhejiang Cuisines 浙江菜

Dongpo Meat"东坡肉"-a dish invented by a famous Chinese ancient poet: Su Dongpo. It is slightly sweet and though very fatty, you wouldn’t feel the greasiness after eating it. In Chinese, it is called 肥而不腻.

West Lake Vinegar Fish"西湖醋鱼"-- A whole fish gets poached and glazed with a sweet vinegar sauce. This dish is named after a large, beautiful lake in the city of Hangzhou.

Longing Shrimp "龙井虾仁” --Longjin is a kind of green tea, which is rich in antioxidants, while shrimp is high in protein. The combination of these two main ingredient makes the dish pure and fresh.

Braised Bamboo Shoots "油焖笋”- Bamboo shoots are are very healthy because they are low in calories and are a good source of potassium and protein. In Zhejiang Province bamboo shoots are the local harbinger of Spring, and they find their way into numerous local dishes.

Eight-treasure Rice Pudding "八宝饭” -- A traditional main dish in the south China, the ingredients include steamed glutinous rice with bean paste, lotus seeds, preserved fruit, etc.

Steamed Lotus Root Stuffed with Sweet Rice "桂花糯米藕”--A popular appetizer with sweet flavor in South China.