A West Lake vinegar fish glazed with sauce lies on a plate, a bowl beside it holds Longjing shrimp, a square piece of Dongpo pork gleams soy-brown in a clay pot, and a few tea leaves lie at the edge.
Shandong Cuisine
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Zhejiang Cuisine
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Hebei CuisineZhejiang Cuisine
Lake and sea, in season
Introduction
The regional cooking of Zhejiang, with Hangzhou attentive to the season and Ningbo skilled with seafood.
Zhejiang cuisine is the regional cooking of Zhejiang and has several schools, chiefly those of Hangzhou, Ningbo, Shaoxing, Wenzhou and other places, and its produce includes fish from rivers and lakes and from the sea. The Southern Song made Lin'an its capital, and the Wu Lin Jiu Shi by Zhou Mi, written at the turn from Song to Yuan and completed no later than 1290, describes the markets and food of the city, making it an important source for early Hangzhou cooking. Hangzhou cooking pays attention to the season, Ningbo cooking is good with seafood, and in Shaoxing yellow rice wine goes into the cooking, so each school has its strengths. West Lake fish in vinegar sauce, Longjing shrimp and Dongpo pork are often seen as typical of Hangzhou. In neighbouring Shanghai, the local style is classed as Shanghai cuisine.