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Zhejiang cuisine
DongPoRou.jpg
Dongpo pork, a notable dish in Zhejiang cuisine
Chinese浙江菜
Transcriptions
Standard Mandarin
Hanyu PinyinZhèjiāng cài
Zhe cuisine
Chinese浙菜
Transcriptions
Standard Mandarin
Hanyu PinyinZhè cài
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Zhejiang 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.[1]

Styles[edit]

Zhejiang cuisine consists of at least three styles, each originating from a major city in the province:[2]

  • Hangzhou style: Characterised by rich variations and the use of bamboo shoots. It is served in restaurants such as the Dragon Well Manor.[3]
  • Shaoxing style: Specialising in poultry and freshwater fish.
  • Ningbo style: Specialising in seafood, with emphasis on freshness and salty dishes.

Some sources also include the Wenzhou style as a separate subdivision due to its proximity to Fujian Province. Wenzhou style is characterised as the greatest source of seafood as well as poultry and livestock.[4]

Notable dishes[edit]

EnglishTraditional ChineseSimplified ChinesePinyinPictureNotes
A hundred birds facing the Phoenix百鳥朝鳳百鸟朝凤bǎi niǎo cháo fèngXiaoshan chicken is stewed in a claypot. Steamed dumplings are then arranged around the chicken, such that it looks like the dumplings ("hundred birds") are facing the chicken ("phoenix").
Beggar's Chicken叫化雞叫化鸡jiàohuā jīAlthough this dish is originally from Jiangsu Province, it was popularised in Hangzhou and has since been considered part of Hangzhou cuisine.
Dongpo pork東坡肉东坡肉Dōngpō ròuFried pork belly stewed in soy sauce and wine.
Dry vegetables and stewed meat乾菜燜肉干菜焖肉gān cài mèn ròuMeigan cai stewed with pork.
Fiery pupil immortal duck火瞳神仙鴨火瞳神仙鸭huǒ tóng shénxiān yāJinhua ham stewed with duck.
Fried shrimp油爆大蝦油爆大虾yóu bào dà xiāRiver shrimp is deep fried first and then stir-fried.
Gan zha xiang ling乾炸響鈴干炸响铃gān zhá xiǎng língDeep-fried pieces of pork tenderloin wrapped in tofu skin.
Guoba with tomato and shrimp番茄蝦仁鍋巴番茄虾仁锅巴fānqié xiārén guō bā
Hibiscus mud crab芙蓉蝤蠓芙蓉蝤蠓fúróng qiúměngMud crab cooked with egg, green vegetables, chicken stock and Shaoxing wine.
Home-made salted pork with spring bamboo shoots南肉春筍南肉春笋nán ròu chūnsǔn
Jin yu man tang金玉滿堂金玉满堂jīn yù mǎn tángA dish composed of shrimp, Chinese perch, deep-fried chicken, pork strips, shumai, ham, crab roe and other ingredients.
Large yellow croaker with pickled mustard greens鹹菜大湯黃魚咸菜大汤黄鱼xiányú dà tāng huángyú
Longjing shrimp龍井蝦仁龙井虾仁lóngjǐng xiārénShrimp cooked in Longjing tea
Mi zhi da fang蜜汁大方蜜汁大方mì zhī dà fāngHam is steamed in syrup with lotus seeds, green plums, cherries, osmanthus and other ingredients.
Pearls on a palm掌上明珠掌上明珠zhǎng shàng míng zhūFishballs ("pearls") served on a goose web ("palm").
Pregnant fresh fish懷胎鮮魚怀胎鲜鱼huáitāi xiān yúSteamed sea bass wrapped in pig's caul fat and stuffed with shrimp, Shiitake mushroom, ham and other ingredients.
Razor shells with fried egg蛋煎蜻子蛋煎蜻子dàn jiān qīng zǐA dish composed of razor shells, pork lard, water chestnut and egg.
San si qiao yu三絲敲魚三丝敲鱼sān sī qiāo yúA dish composed of abalone, ham, chicken breast, lean pork, choy sum and other ingredients.
Shao(xing) shrimp balls紹蝦球绍虾球Shào xiā qiúShrimp balls wrapped in strips of deep-fried egg paste.
Sister Song's Fish Broth宋嫂鱼羹A soup composed of ingredients such as Chinese perch, ham, bamboo shoots, Shiitake mushroom, egg and chicken stock.
Softshell turtle in crystallised sugar冰糖甲魚冰糖甲鱼bīng táng jiǎyú
Stir-fried eel pieces生爆鱔片生爆鳝片shēng bào shàn piànSwamp eel coated in a paste, stir-fried, and served with garlic, sugar and vinegar.
Stir-fried shredded pork with egg white芙蓉肉芙蓉肉fúróng ròu
Ten views of Shao(xing)紹十景绍十景Shào shí jǐngA dish composed of fishballs, meatballs, shrimp, fish maw, bamboo shoot, Shiitake mushroom, chicken gizzard and other ingredients.
Wenzhou pig powder温州猪脏粉Wēnzhōu zhūzàngfěnA rice noodle soup containing pig intestine and duck or pig blood popular in Wenzhou.
West Lake chuncai soup西湖蒓菜湯西湖莼菜汤Xīhú chúncài tāngSoup made with strips of ham, chicken breast and chuncai.
West Lake fish in vinegar西湖醋魚西湖醋鱼Xīhú cù yúA grass carp served in syrup.

Ningbo cuisine is regarded as rather salty.[2] Ningbo confectioneries were celebrated all over China during the Qing dynasty.[5]

References[edit]

  1. ^ "Beijing 2008 Olympics - Zhejiang Cuisine". People's Daily Online. 2008. Retrieved 2008-09-22.
  2. ^ a b "Zhejiang Cuisine". China Daily. 2005. Archived from the original on September 18, 2008. Retrieved 2008-09-22.
  3. ^ Dunlop, Fuchsia (26 September 2009). "Hangzhou's rich gastronomic history". Financial Times.
  4. ^ "Zhejiang Cuisine and Restaurants". www.ChinaPlanner.com. 2004. Retrieved 22 September 2008.
  5. ^ Benjamin, Marcus; Bostwick, Arthur Elmore; Van Casteel, Gerald; Hagar, George Jotham, eds. (1910). A New Work of Reference Based Upon the Best Authorities, and Systematically Arranged for Use in Home and School. Appleton's New Practical Cyclopedia. Volume 4. New York: D. Appleton and Company. p. 432. |volume= has extra text (help)


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