Zhejiang cuisine

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This article is part of the series: Chinese cuisine
History History of Chinese cuisine
Eight Great Traditions Anhui (Hui 徽) Cantonese (Yue 粵) Fujian (Min 闽) Hunan (Xiang 湘) Jiangsu (Su 苏 or Yang 揚) Shandong (Lu 魯) Szechuan (Chuan 川) Zhejiang (Zhe 浙)
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Overseas Chinese American Chinese British Chinese Burmese Chinese Canadian Chinese Caribbean Chinese Chifa (Perú) Filipino Chinese French Chinese German Chinese Indian Chinese Indonesian Chinese Japanese Chinese Korean Chinese Malaysian Chinese Peranakan Singaporean Chinese Taiwanese Thai Chinese
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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. The cuisine is consisted of four styles, each originating from a city in the province: the Shaoxing style specializing in poultry and freshwater fish, the Wenzhou style also enjoyed the greatest sources and taste of seafood as well as poultry and livestock, and the Ningbo style specializing in seafood, with emphasis on freshness and salty taste. Hangzhou style is characterized in rich in variation and the utilization of bamboo shoots.

Hangzhou cuisine is the most well-known of the four styles. Some of its representative dishes include Dongpo rou, Jiaohua ji (beggar's chicken) and Xi Hu cu yu (West Lake fish in vinegar). About half the dishes on a Hangzhou menu contain bamboo shoots, which add a tender element to the food.

Ningbo cuisine is regarded as rather salty.