Zhejiang Cuisine

Zhejiang cuisine, abbreviated as Zhe cuisine, is among the Eight Culinary Traditions of Chinese Cuisine. It boasts a distinctive Jiangnan style and a long and rich history and tradition as a notable regional culinary style.

Zhejiang cuisine is meticulous about selecting the right variety of ingredients when they are at the peak of their growing seasons to fully bring out the tenderness and crunchiness of the food. Seasonality is the key in choosing seafood, vegetables and fruits. Livestock and poultry ingredients are mostly raised locally. The principle of using the best part of the most fresh and natural materials strictly according to the "Sequence of Time" is loyally practiced in Zhejiang cuisine.

Zhejiang cuisine uses a wide range of cooking techniques that are well-known in China and abroad. There are over 30 commonly used cooking techniques that are used based on the ingredients, among which are stir-frying, deep-frying, braising, sautéing, steaming, and heating. The coordination between the main and accompanying ingredients and diversity of flavors are emphasized.