Zhejiang cuisine

Zhejiang cuisine
Dongpo pork, a notable dish in Zhejiang cuisine
Chinese	浙江こう菜さい
Transcriptions Standard Mandarin Hanyu Pinyin Zhèjiāng cài
Zhe cuisine
Chinese	浙菜さい
Transcriptions Standard Mandarin Hanyu Pinyin Zhè cài

Zhejiang cuisine, alternatively known as Zhe cuisine, is one of the Eight Culinary Traditions of Chinese cuisine. Zhejiang cuisine contains four different styles, Hangzhou, Shaoxing, Ningbo, and Wenzhou (also known as Ou 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.

Styles

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

• Hangzhou style: Characterised by rich variations and the use of bamboo shoots. It is served in restaurants such as the Dragon Well Manor.
• 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 (Ou cuisine) 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.

Notable dishes

English	Traditional Chinese	Simplified Chinese	Pinyin	Picture	Notes
A hundred birds facing the Phoenix	百ひゃく鳥ちょう朝あさ鳳おおとり	百ひゃく鸟朝凤	bǎi niǎo cháo fèng		Xiaoshan chicken is stewed in a clay pot. 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	叫さけべ化か雞	叫さけべ化か鸡	jiàohuā jī		Although this dish is originally from Jiangsu Province, it was popularised in Hangzhou and has since been considered part of Hangzhou cuisine.
Dongpo pork	東ひがし坡肉	东坡肉にく	Dōngpō ròu		Fried pork belly stewed in soy sauce and wine.
Dry vegetables and stewed meat	乾いぬい菜さい燜肉	干ひ菜さい焖肉	gān cài mèn ròu		Meigan cai stewed with pork.
Fiery pupil immortal duck	火ひ瞳ひとみ神仙しんせん鴨かも	火ひ瞳ひとみ神仙しんせん鸭	huǒ tóng shénxiān yā		Jinhua ham stewed with duck.
Fried shrimp	油あぶら爆ばく大だい蝦えび	油あぶら爆ばく大だい虾	yóu bào dà xiā		River shrimp is deep fried first and then stir-fried.
Gan zha xiang ling	乾いぬい炸響鈴すず	干ひ炸响铃	gān zhá xiǎng líng		Deep-fried pieces of pork tenderloin wrapped in tofu skin.
Guoba with tomato and shrimp	番ばん茄なす蝦えび仁じん鍋なべ巴ともえ	番ばん茄なす虾仁锅巴	fānqié xiārén guō bā
Hibiscus mud crab	芙蓉ふよう蝤蠓	芙蓉ふよう蝤蠓	fúróng qiúměng		Mud crab cooked with egg, green vegetables, chicken stock and Shaoxing wine.
Home-made salted pork with spring bamboo shoots	南みなみ肉にく春はる筍たけのこ	南みなみ肉にく春はる笋たかんな	nán ròu chūnsǔn
Jin yu man tang	金玉きんぎょく滿堂まんどう	金玉きんぎょく满堂	jīn yù mǎn táng		A 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	鹹菜大湯おおゆ黃き魚ぎょ	咸菜大だい汤黄鱼	xiányú dà tāng huángyú
Longjing shrimp	龍りゅう井い蝦えび仁ひとし	龙井虾仁	lóngjǐng xiārén		Shrimp cooked in Longjing tea
Mi zhi da fang	蜜みつ汁じる大方おおかた	蜜みつ汁じる大方おおかた	mì zhī dà fāng		Ham is steamed in syrup with lotus seeds, green plums, cherries, osmanthus and other ingredients.
Pearls on a palm	掌上しょうじょう明あかり珠たま	掌上しょうじょう明あかり珠たま	zhǎng shàng míng zhū		Fishballs ("pearls") served on a goose web ("palm").
Pregnant fresh fish	懷胎かいたい鮮魚せんぎょ	怀胎鲜鱼	huáitāi xiān yú		Steamed 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 zǐ		A dish composed of razor shells, pork lard, water chestnut and egg.
San si qiao yu	三さん絲いと敲魚	三さん丝敲鱼	sān sī qiāo yú		A dish composed of abalone, ham, chicken breast, lean pork, choy sum and other ingredients.
Shao(xing) shrimp balls	紹蝦球だま	绍虾球だま	Shào xiā qiú		Shrimp balls wrapped in strips of deep-fried egg paste.
Sister Song's Fish Soup		宋そう嫂あによめ鱼羹			A soup composed of ingredients such as Chinese perch, ham, bamboo shoots, Shiitake mushroom, egg and chicken stock.
Softshell turtle in crystallised sugar	冰糖甲かぶと魚ぎょ	冰糖甲かぶと鱼	bīng táng jiǎyú
Stir-fried eel pieces	生なま爆ばく鱔片	生なま爆ばく鳝片	shēng bào shàn piàn		Swamp eel coated in a paste, stir-fried, and served with garlic, sugar and vinegar.
Stir-fried shredded pork with egg white	芙蓉ふよう肉にく	芙蓉ふよう肉にく	fúróng ròu
Ten views of Shao(xing)	紹十じゅう景けい	绍十じゅう景けい	Shào shí jǐng		A dish composed of fishballs, meatballs, shrimp, fish maw, bamboo shoot, Shiitake mushroom, chicken gizzard and other ingredients.
Wenzhou pig intestine rice noodle soup		温州うんしゅう猪いのしし脏粉	Wēnzhōu zhūzàngfěn		A rice noodle soup containing pig intestine and duck or pig blood popular in Wenzhou.
West Lake chuncai soup	西湖さいこ蒓菜湯ゆ	西湖さいこ莼菜汤	Xīhú chúncài tāng		Soup made with strips of ham, chicken breast and chuncai.
West Lake fish in vinegar	西湖さいこ醋す魚ぎょ	西湖さいこ醋す鱼	Xīhú cù yú		A grass carp served in syrup.

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