Zhejiang cuisine

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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.^[1]

Styles

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

• Hangzhou style: Characterized by rich variations and the utilization of bamboo shoots. Which is served by the well known restaurants such as the Dragon Well Manor (龙井草堂).^[3]
• Shaoxing style: Specializes in poultry and freshwater fish
• Ningbo style: Specializing 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), characterised as the greatest source of seafood as well as poultry and livestock.^[4]

Representative dishes

Dongpo pork (東坡肉)

Dongpo pork (東坡肉), a notable dish in Zhejiang cuisine

• Dongpo pork (Chinese: 東坡肉; pinyin: dōng pō ròu): Fried pork belly stewed in soy sauce and wine.
• Beggar's chicken (Chinese: 叫花鸡; pinyin: jiào huā jī)
• West Lake vinegared fish (Chinese: 西湖醋鱼; pinyin: xī hú cù yú)

About half the dishes on a Hangzhou menu contain bamboo shoots, which add a tender element to the food.^{[citation needed]}

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

See also

Food portal

• Chinatown, Brooklyn
• Chinatown, Flushing
• List of Chinese dishes
• Wenzhounese

References

1. ^ "Beijing 2008 Olympics - Zhejiang Cuisine". People's Daily Online. 2008. http://english.peopledaily.com.cn/94487/94490/94630/6451051.html. Retrieved 2008-09-22. 
2. ^ ^{a b} "Zhejiang Cuisine". China Daily. 2005. http://www2.chinadaily.com.cn/english/doc/2004-01/09/content_297520.htm. Retrieved 2008-09-22. 
3. ^ Dunlop, Fuchsia (2009-09-26), "Hangzhou’s rich gastronomic history", Financial Times, http://www.ft.com/intl/cms/s/2/f82c6a06-a963-11de-9b7f-00144feabdc0.html 
4. ^ "Zhejiang Cuisine and Restaurants". www.ChinaPlanner.com. 2004. http://www.chinaplanner.com/cuisine/cuisine/food_zj.htm. Retrieved 2008-09-22. 
5. ^ Marcus Benjamin, Arthur Elmore Bostwick, Gerald Van Casteel, George Jotham Hagar, ed (1910). Appleton's new practical cyclopedia: a new work of reference based upon the best authorities, and systematically arranged for use in home and school. Volume 4 of Appleton's New Practical Cyclopedia. NEW YORK: D. Appleton and company,. p. 432. http://books.google.com/books?id=kixMAAAAMAAJ&pg=PA432&dq=The+gold+and+silver+smiths+of+Ningpo+are+noted+for+the+delicacy+and+tastefulness+of+their+work,+and+Ningpo+confectionery+is+celebrated+all+over+China.+The+specialty+of+the+place,+however,+is+its+elegantly+carved+and+inlaid+furniture.+Silk-culture+is+extensively+carried+on+in+the+surrounding+country,+and+silk-weaving+is+an+important+industry.+In+1893+498+piculs+of+silk+piece-goods+were+exported.+The+development+of+manufacturing+interests+in+Japan+has+given+a+groat+impetus+to+cotton-culture,+and+in+1893+the+steam+cotton-ginning+establishments+of+Ningpo+cleaned+over+60,000+piculs+of+raw+cotton&hl=en&ei=cJolTrycA-jh0QH_psSvCg&sa=X&oi=book_result&ct=result&resnum=6&ved=0CEUQ6AEwBQ#v=onepage&q&f=false. Retrieved 18th of July, 2011. (Original from the University of Michigan)