Cuisine

Zhejiang cuisine

Zhejiang cuisine is known for its fresh and delicate flavors, with an emphasis on seafood and vegetables. The cuisine is characterized by its use of light broths, subtle seasonings, and a variety of cooking techniques. Zhejiang cuisine is also known for its use of bamboo shoots, which are abundant in the region.

Asian cuisine› Chinese cuisine› Anhui cuisine

Fresh, Delicate, Subtle, Savory

Braising, Steaming, Stir-frying, Deep-frying, Simmering

Typical ingredients

Bamboo shoots, Seafood, Poultry, Pork, Mushrooms, Soy sauce, Vinegar, Ginger, Scallions, Garlic, Sesame oil

Presentation and garnishing

Zhejiang cuisine is often presented in an elegant and refined manner, with an emphasis on the visual appeal of the dish. Garnishes may include edible flowers and intricate vegetable carvings.

Zhejiang cuisine is also known for its use of Longjing tea, which is often used to flavor dishes.

More cuisines from this region...

Sichuan cuisine, Cantonese cuisine, Shanghai cuisine, Shanxi cuisine, Putian cuisine, Shandong cuisine, Chiuchow cuisine, Teochew cuisine, Yunnan cuisine, Hakka cuisine

History

Zhejiang cuisine has a long history dating back to the Song Dynasty. The cuisine has been influenced by the province's location on the coast, which has made seafood a staple of the cuisine. Zhejiang cuisine has also been influenced by the province's imperial past, with many dishes being created for the imperial court.

Cultural significance

Zhejiang cuisine is an important part of the province's culture and is often served at banquets and special occasions. The cuisine is also popular among tourists who visit the region.

Health benefits and considerations

Zhejiang cuisine is known for its health benefits, including its use of fresh seafood and vegetables. However, some dishes may be high in sodium and fat.