Zhejiang Cuisine
consists of at least three styles, each originating from a major cityZhejiang cuisine, alternatively known as Zhe cuisine, is one of the Eight Culinary Traditions of Chinese cuisine. It derives from the traditional ways of cooking in Zhejiang Province, which is located south of Shanghai and centred around Hangzhou, a historical Chinese capital. In general, Zhejiang cuisine is not greasy but has a fresh and soft flavour with a mellow fragrance.
Dongpo pork
Dongpo pork (Chinese: 东坡肉; pinyin: dōngpōròu） is a Hangzhou dish which is made by pan-frying and then red cooking pork belly. The pork is cut thick, about 2 inches square, and should consist equally of fat and lean meat. The skin is left on. The mouthfeel is oily but not greasy and the dish is fragrant with wine. The dish is named after the famed Song Dynasty poet and gastronome Su Dongpo.
West Lake Fish in Vinegar Gravy
West Lake Fish in Vinegar Gravy (Chinese: 西湖醋鱼; pinyin: xīhúcùyú), also known as Song Sao Fish (Chinese: 宋嫂鱼; pinyin: sòngsǎoyú), is a traditional local specialty dish of Hangzhou in Zhejiang province. It first originated in Southern Song Dynasty. The material of West Lake Fish in Vinegar Gravy usually is the grass carp. After cooking, the chef will pour the smooth sugar and vinegar on the fish, which will cause the pectoral fin to stand up. In this way, the fish is tender and sweet with special crab flavor.
Beggar's Chicken
Beggar's Chicken （Chinese：叫花鸡 pinyin：jiàohuājī）is a Chinese dish of chicken that is stuffed, wrapped in clay, and slowly baked at low heat. It can take six hours to prepare a single serving.
Longjing prawns
Longjing prawns, also known as shrimp stir-fried with Dragon Well tea, is a specialty of Hangzhou City, Zhejiang Province. This dish consists primarily of white and green colours; the colours are elegant and the flavour is light and fragrant.
