Zhejiang Cuisine originates from the populous and rich eastern province of Zhejiang on the Pacific. If you dont like spicy cuisine, but prefer fish and seafood, then this is the food style for you.Â
Hangzhou, its capital, was the capital of the Southern Song Dynasty, and the city was renowned for their wealth and sophistication. Maybe this is why the food is unusually dainty and refined.Â
Zhejiang cuisine (or Zhe Cuisine) boasts exquisite seafood dishes and is ranked as one of the eight major cuisines in China. The extensive variety of seafood dishes is the main allure of Zhejiang cuisine, although most foreign travelers find the artistic refinement attractive as well.
Main Features â Seafood, Refined Artistry, Freshness…
The great seafood dishes are the main draw of this style of food. But most tourists will find the artistic refinement of the cuisine attractive too.Â
A wide variety of seafoods are used to make Zhejiang dishes. Unlike most Western seafood restaurants where the main dishes include a few varieties of fish and oysters, the people of Zhejiang can eat all these and things from the sea most people have never seen such as sea cucumbers and varieties of sea vegetables that you can explore.
Zhejiang is the richest province in China, and it was called the “land of milk and honey”, so the people expect some extra refined touch to their food. It isnt greasy, not mouth numbing, not too sour, not too sweet, but not bland either.
However, they focus less on colorful dishes and artistry than the Fujianese do and focus more on serving fresh food. The food is often served raw or almost raw and is fresh and crispy and seasonal. It is more like Japanese food in this way.
When the younger brother commented on its unusual taste, she said, “This fish is sweet and sour, just like life. When you have tasted the sweetness of a good life, please do not forget the sour oppression that us commoners face”. The younger brother was deeply moved by this sentiment and, as he left, the words resonated in his heart. Years later, he garnered great fame and fortune as a government official. His high authority allowed him to return to Hangzhou and eventually have Zhao arrested for his crimes. But, no matter how hard he tried, he couldn’t find his sister-in-law. Then, one day, he was at a banquet when suddenly he found a dish that tasted exactly like the one his sister-in-law had prepared for him all those years ago.
The younger brother and his sister-in-law immediately consulted the local magistrate in the hopes of receiving justice, but little did they know that the magistrate was a close friend of Zhao. They were beaten and thrown out of court, leaving the elder brother un-avenged. Feeling weak and defeated, they returned to their home by West Lake and the sister-in-law demanded that the younger brother flee, lest Zhao come after him next. She asked only one thing of him: if he made his fortune, he must promise to eventually come back for her. Before he left, she cooked him a special dish made from sugar, vinegar, and a fish from West Lake.
This refreshing and vibrantly colourful dish is made by first marinating the freshly caught shrimp in a mixture of salt, egg whites, starch, water, and Shaoxing rice wine. The shrimp is then flash-fried in hot oil while the Longjing tea is brewed separately. After about five minutes of frying and steeping respectively, the shrimp is removed from the hot pan and the tea leaves are separated from the boiling water. The oil is then replaced before the shrimp is re-added along with more salt, Shaoxing rice wine, and the Longjing tea leaves. Finally, a small amount of the liquid tea is added to the pan and left to heat until it boils. The plump sweetness of the shrimp is perfectly complemented by the bitter crunch of the tea leaves. This dish is held in such high regard throughout China that it was even served as part of a government banquet for President Nixon in 1972.
West Lake Vinegar Fish is another traditional dish from Hangzhou derived from a slightly less upbeat local legend. The story goes that there were once two brothers from the Song family who were both incredibly intelligent. They could easily have become officials, but decided to eschew the scholarly life in favour of a rustic one spent living and fishing near West Lake. Yet it seemed their simple dream was not to be. One day, a wealthy landowner named Zhao was walking past West Lake when he saw the elder brother’s wife bathing. He was enthralled by her beauty and, determined to make her his, he had the elder brother killed.
At sunset, he arrived at an inn and ordered a plate of fried shrimp. He asked the waiter to brew him some tea but, as he reached inside his sleeve to retrieve the tea leaves, the waiter caught sight of the imperial gown hidden beneath his cloak. The waiter rushed to inform the chef and, in his panic, the chef accidentally added the tea leaves to the fried shrimp, thinking that they were spring onions. At this point, it seemed the only thing the kitchen was brewing was trouble! However, the emperor was so impressed by the dish’s colourful appearance and unique flavour that he was instantly won over, and so Longjing Shrimp was born.
Signature cuisine from Zhejiang province
FAQ
What is Zhejiang food known for?
What does Zhejiang food taste like?
Is Zhejiang cuisine spicy?
What are the 4 main cuisines in China?
What is Zhejiang cuisine?
The notable Zhejiang cuisine dishes include West Lake Fish in Vinegar Gravy, Fried Shrimps with Longjing Tea, Dongpo Pork, Braised Bamboo Shoot, Stir-Fried Beancurd Rolls Stuffed with Minced Tenderloin, etc. Up to the late Spring and Autumn Period (770 – 476 BC), many famous dishes in Zhejiang cuisine had been invented.
Is Zhejiang a good place to eat seafood?
Zhejiang is a seafood lover’s dream come true. Zhejiang cuisine (or Zhe Cuisine) boasts exquisite seafood dishes and is ranked as one of the eight major cuisines in China. The extensive variety of seafood dishes is the main allure of Zhejiang cuisine, although most foreign travelers find the artistic refinement attractive as well.
What to eat in Zhejiang?
The famous Zhejiang food Dongpo Pork is cooked with Shaoxing yellow wine instead of water. Zhejiang cuisine has the light and fresh flavor as a whole, which focuses on maintaining the original taste of raw materials. In addition to condiments, the scientific arrangement of ingredients is also excellent.
What is Zhejiang known for?
Zhejiang province has been known as the land of fish and rice since ancient times. According to written records, Zhejiang cuisine dates all the way back to the Hemudu Culture in the Neolithic Age and took further shape in the period between the Han Dynasty and Tang Dynasty. (202 BC – 907 AD).