Zhejiang cuisine (Chinese: 浙菜 or 浙江菜) is one of the Eight Culinary Traditions of China. It is derived from the native cooking styles of the Zhejiang region in China. Food made in the Zhejiang style is not greasy, having instead a fresh and soft flavor with a mellow fragrance.

What are the main styles of Zhejiang cuisine?

The cuisine consists of at least three styles, each originating from a city in the province: the Hangzhou style is characterized by rich variations and the utilization of bamboo shoots, the Shaoxing style specializes in poultry and freshwater fish, and the Ningbo style specializing in seafood, with emphasis on freshness and salty dishes. Some sources also include the Wenzhou

style as a separate subdivision, characterized as the greatest source of seafood as well as poultry and livestock.

Hangzhou cuisine is the most famous one among the three, and is characterized by its elaborate preparation and varying techniques of cooking, such as sauteing, stewing, and stir- and deep-frying. Hangzhou food tastes fresh and crisp, varying with the change of season. Ningbo food is a bit salty but delicious. Specializing in steamed, roasted and braised seafood, Ningbo

What are the features contributing to Zhejiang cuisines’ prestige?

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 but are also extremely elegant in appearance. Zhejiang cuisine is best represented by

Hangzhou dishes, including Hangzhou roast chicken (commonly known as Beggar's chicken), Dongpo pork, west lake fish in vinegar sauce, Songsao Shredded Fishsoup, etc

Some of its representative dishes include:
1. Dongpo rou (東坡肉) Fried pork belly stewed in soy sauce and wine.

2. Xi Hu cu yu (西湖醋魚) or West Lake fish in vinegar.

3. Jiaohua ji (叫花雞) or beggar's chicken. Legend has it that "Beggar's chicken" was invented by a Hangzhou thief. The story goes that because the thief had no stove, he wrapped the stolen bird in clay and baked it in a hole in the ground;