Chinese Food: Zhejiang Cuisine

Zhejiang cuisine, abbreviated as Zhe cuisine (浙菜), is one of the eight major culinary traditions in China. It originates from the Hemudu culture during the Neolithic era. Archaeological evidence suggests that a rice-based diet and early culinary techniques were already established 7,000 years ago.

Historical Development

During the Southern Song Dynasty (1127–1279), chefs from Central China migrated southward, blending northern techniques with the rich local ingredients of the Yangtze River Delta. This fusion resulted in a mature culinary system characterized by the "Southern Food" style. According to the Menglianglu (梦粱录), a historical text, over 280 dishes were recorded in Hangzhou's restaurants, with more than 15 different cooking methods documented. During the Ming (1368–1644) and Qing (1644–1912) dynasties, Zhejiang cuisine became known for its refined ingredients, unique cooking techniques, and emphasis on preserving the natural flavors of ingredients.

Four Major Regional Styles

Zhejiang cuisine is traditionally divided into four major regional styles:

Hangzhou Cuisine (杭州菜)

Known for precise knife skills and the control of heat, Hangzhou dishes highlight delicate textures and balanced flavors. West Lake Vinegar Fish (西湖醋鱼) and Longjing Shrimp (龙井虾仁) are iconic dishes representing this style.

Ningbo Cuisine (宁波菜)

Ningbo cuisine specializes in seafood, emphasizing freshness and the perfect balance of salty and umami flavors. Pickled Vegetable Soup with Yellow Croaker (雪菜大汤黄鱼) is a signature dish that showcases this harmony of taste.

Shaoxing Cuisine (绍兴菜)

This style blends fresh fish with preserved meats, often enhanced by the unique fragrance of Shaoxing wine (绍酒). The techniques and flavors reflect the region’s long-standing culinary traditions.

Wenzhou Cuisine (温州菜)

Wenzhou cuisine, also known as Ou cuisine (瓯菜), is known for its light use of oil and starch and exceptional knife work. It emphasizes fresh ingredients and simple yet refined flavors.

Core Characteristics

Zhejiang cuisine is characterized by four main principles:

1. Exquisite Selection of Ingredients: The selection of ingredients is meticulous, focusing on seasonal and local produce, ensuring the freshness and quality of each dish. Seafood, fruits, and vegetables are chosen for their seasonal availability, while meats are often sourced from local specialties.

2. Distinctive Cooking Techniques: Zhejiang cuisine uses a variety of cooking techniques including stir-frying, deep-frying, braising, stir-frying in oil, steaming, and stewing. These techniques are employed to accentuate the natural flavors of the ingredients, creating diverse and balanced dishes.

3. Emphasis on Freshness: Dishes are crafted with a focus on freshness, retaining the natural flavors and textures of the ingredients. Zhejiang chefs are adept at handling seafood and freshwater fish, using water-based cooking methods to preserve the delicate taste.

4. Fine Presentation: The aesthetic presentation of Zhejiang dishes is highly regarded, with a focus on delicate knife skills and elegant plating. Traditional dishes such as Crab Stuffed Orange (蟹酿橙) and Thin-Sliced Ham (薄片火腿) are known not only for their taste but also for their visual appeal.

Popular Dishes

Dongpo Pork (东坡肉)

A famous dish named after the poet and politician Su Dongpo (苏东坡), this braised pork belly is cooked with Shaoxing wine, making it tender, rich, and aromatic.

Fried Shrimp with Longjing Tea (龙井虾仁)

This delicate dish combines Longjing tea (龙井茶) with shrimp, offering a balance of freshness from the shrimp and the unique fragrance of the tea.

Yellow Croaker with Pickled Mustard Greens (雪菜大汤黄鱼)

This savory dish features a fresh yellow croaker (黄鱼) in a rich, salty broth made from pickled mustard greens, a perfect representation of Ningbo's culinary emphasis on seafood and simplicity.

West Lake Vinegar Fish (西湖醋鱼)

A Hangzhou classic, this dish features live fish, often the local grass carp, cooked in a sweet and tangy vinegar sauce. The fish is blanched to retain its delicate texture before being cooked with a subtle combination of seasonings.

Culinary Techniques

Stir-Frying (炒)

The Zhejiang technique of stir-frying is known for its rapid cooking, ensuring that the dish remains tender and fresh. The oil is kept light, and the flavors remain clean and fresh.

Deep-Frying (炸)

The frying technique used in Zhejiang cuisine often results in a crispy exterior while maintaining the tender interior of the dish. This method is used for both savory and sweet dishes, with a particular emphasis on seafood.

Braising (烩)

Zhejiang braises are rich and flavorful, often featuring a thick and aromatic broth. The slow cooking process allows the ingredients to soak in the flavors of the sauce.

Stir-Frying in Oil (溜)

This technique is often used for fish, where the ingredients are stir-fried in oil to bring out the natural flavors while maintaining a smooth and delicate texture.

Steaming (蒸)

Steaming is used to preserve the freshness and tenderness of seafood and meats. This method is widely used for dishes like Shaoxing chicken (绍兴鸡) and fish, emphasizing natural taste without overpowering seasonings.

Stewing (烧)

Stewing in Zhejiang cuisine is about slow cooking, where ingredients are simmered to bring out their deep, rich flavors. The stewing process highlights the tender texture of the ingredients and allows them to absorb the fragrant broth.

Unique Ingredient Pairings

Zhejiang cuisine is known for its innovative use of ingredients, often pairing delicate flavors with bold seasonings. For example, Jinhua ham (金华火腿) is paired with fish to create a harmonious combination of salty and sweet flavors, as seen in dishes like Fish Fillet with Jinhua Ham (火夹鱼片).

Snow vegetable (雪里蕻) is often used to balance the richness of fish, adding a touch of saltiness and freshness. Similarly, bamboo shoots and winter mushrooms are commonly used to enhance the natural sweetness of dishes.

Main Types of Zhejiang Cuisine

Zhejiang cuisine is primarily divided into four regional styles:

• Hangzhou Cuisine (杭州菜): Known for its refined, delicate, and subtle flavors, often associated with the beautiful West Lake. Hangzhou dishes are typically light, fresh, and cooked with precision, featuring ingredients like fish, bamboo shoots, and Longjing tea.

• Ningbo Cuisine (宁波菜): Famous for its use of seafood and a combination of salty and fresh flavors, Ningbo cuisine specializes in steaming and braising techniques. Dishes often have rich flavors with a strong emphasis on maintaining the natural taste of the ingredients.

• Shaoxing Cuisine (绍兴菜): Recognized for its rustic flavors, Shaoxing cuisine focuses on poultry and freshwater fish. It emphasizes braising and simmering and is famous for its use of Shaoxing wine (绍兴黄酒) in many recipes.

• Wenzhou Cuisine (温州菜): Known for its simplicity and reliance on fresh ingredients, Wenzhou cuisine is characterized by seafood and light dishes. It often features a balance of sweet, salty, and umami flavors.

Famous Zhejiang Dishes

1. West Lake Vinegar Fish (西湖醋鱼)

This iconic dish originates from a famous folk tale about a woman named Song (宋嫂) who prepared a sweet-and-sour vinegar fish for her husband’s escape. The dish features a fresh fish, usually grass carp, cooked with a delicate sweet-and-sour sauce made from vinegar, sugar, and other seasonings. The fish is tender, with a slightly firm texture, and the sauce provides a perfect balance of sweetness and acidity.

2. Dongpo Pork (东坡肉)

Named after the famous Song Dynasty poet and statesman Su Dongpo (苏东坡), this dish is made with pork belly, braised to perfection with soy sauce, sugar, and Shaoxing wine. The slow cooking process makes the pork tender and juicy, with a rich, sweet, and savory flavor.

3. West Lake Water Shield Soup (西湖莼菜汤)

This soup is made with water shield, a unique aquatic plant found in Hangzhou’s West Lake, along with chicken, ham, and a delicate broth. The soup is light, clear, and refreshing, showcasing the region’s natural flavors.

4. Dry-fried Tofu Skin (干炸响铃)

Made from a special tofu skin produced in the Si Township (泗乡) area of Hangzhou, this dish is deep-fried to a crispy golden brown and served with a sweet soy sauce, making it a favorite snack in Hangzhou.

5. Oil-braised Bamboo Shoots (油焖春笋)

A traditional Hangzhou dish made with tender spring bamboo shoots braised in a flavorful sauce of soy sauce, sugar, and broth. The bamboo shoots have a crisp texture and absorb the rich, savory flavors of the sauce.

6. Longjing Shrimp (龙井虾仁)

This dish combines two of Zhejiang's specialties: Longjing tea (龙井茶) and river prawns. The shrimp is stir-fried with freshly brewed Longjing tea, giving it a unique fragrance and delicate flavor.

7. Lotus Leaf Steamed Pork (荷叶粉蒸肉)

Pork ribs are marinated with sweet bean paste, soy sauce, and wine, then coated in rice flour and wrapped in a lotus leaf before being steamed. The result is a tender and aromatic dish, perfect for summer meals.

8. Dry-Cooked Pork with Pickled Mustard Greens (干菜焖肉)

A famous dish from Shaoxing, this dish features pork belly stewed with pickled mustard greens. The pork is rich and tender, and the greens provide a savory contrast that enhances the flavors.

9. Clam and Yellow Fish Soup (蛤蜊黄鱼羹)

A delicate soup made with clams and yellow croaker fish, it is known for its light, refreshing taste. The broth is seasoned with a hint of ginger and Shaoxing wine, making it a popular dish for special occasions.

10. Beggar’s Chicken (叫化童鸡)

This dish is said to have originated from the story of a beggar who wrapped a chicken in clay and baked it to preserve its flavor. The chicken is stuffed with herbs and spices, wrapped in lotus leaves, and baked until tender and flavorful.

11. Honey-Glazed Lotus Root (蜜汁灌藕)

Lotus roots are stuffed with sweet syrup and honey, then braised to perfection. The dish has a delicate sweetness and a smooth texture, perfect as a side dish or a light dessert.

12. Jiaxing Zongzi (嘉兴粽子)

Zongzi is a traditional Chinese rice dumpling made with glutinous rice, wrapped in bamboo leaves. Jiaxing zongzi is famous for its high-quality fillings, such as pork, red beans, and salted eggs, making it a delicious snack during the Dragon Boat Festival.

Cultural Significance of Zhejiang Cuisine

Many Zhejiang dishes are steeped in rich cultural and historical tales. For example, Song Săo Fish Soup (宋嫂鱼羹), a dish with over 800 years of history, tells the story of a woman from the Song Dynasty who cooked a special fish dish to cure her ill husband. This dish became so famous that it was even served at the Qing Dynasty's royal banquets.

Longjing Tea Shrimp (龙井虾仁) is another dish deeply tied to Zhejiang's tea culture. Longjing tea is one of China’s most renowned green teas, and this dish highlights the region's skill in pairing seafood with tea.

Zhejiang cuisine is a treasure trove of flavors, deeply influenced by the region's rich natural resources, local traditions, and historical stories. Whether you're enjoying the sweet-and-sour West Lake Vinegar Fish (西湖醋鱼) or the savory Dongpo Pork (东坡肉), Zhejiang's culinary offerings reflect the beauty of the province itself.