Zhejiang Cuisine 浙菜 Zhe cai
- Zhejiang Cuisine, also known as Zhe cai in Chinese, refers to the culinary tradition of Zhejiang province in eastern China.
- One of the key characteristics of Zhejiang Cuisine is its emphasis on freshness. With a coastline and abundant freshwater resources, seafood plays a prominent role in Zhejiang dishes.
- Zhejiang Cuisine is known for its special cooking techniques, which include braising, stewing, steaming and stir-frying. These methods are used to bring out the natural flavours of the ingredients while preserving their texture and nutrients.
- Popular dishes in Zhejiang Cuisine include West Lake Vinegar Fish (西湖醋鱼), Dongpo Pork (东坡肉), Beggar’s Chicken (叫化鸡), and Longjing Shrimp (龙井虾仁). These dishes reflect the diverse flavours and culinary creativity of Zhejiang Cuisine.
- Overall, Zhejiang Cuisine is celebrated for its harmony of flavours and aesthetic appeal, making it a beloved culinary tradition in China and beyond.
Typical ingredients |
rice flour 米粉 men |
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Flavour profile |
Light and salty |
Chinese Cuisine and Regional Specialties
Chinese cuisine and regional specialities: Chinese regional cuisines are the different ways of cooking food found in different parts of China and Chinese communities around the world. Some of the most well-known styles include Guangdong, Shandong, Huaiyang, and Sichuan cuisines.
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