Zhejiang Cuisine

Updated: May 21 2008(GMT+08:00)

Zhejiang cuisine 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.

                         

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