{"id":13828,"date":"2019-11-10T10:44:44","date_gmt":"2019-11-10T10:44:44","guid":{"rendered":"http:\/\/chinesemoment.com\/chinese-culture\/zhejiang-cuisine-zhe-cai-2\/"},"modified":"2019-11-10T10:44:44","modified_gmt":"2019-11-10T10:44:44","slug":"zhejiang-cuisine-zhe-cai-2","status":"publish","type":"post","link":"https:\/\/chinesemoment.com\/th\/zhejiang-cuisine-zhe-cai-2\/","title":{"rendered":"Zhejiang Cuisine \u6d59\u83dc"},"content":{"rendered":"
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Zhejiang cuisine is called Zhe Cai for short. It has developed from local flavors in Hangzhou, Ningbo and Shaoxing.
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The features of Zhejiang cuisine
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Chefs of Zhejiang cuisine value cutting techniques, and Zhejiang cuisine is exquisitely crafted, full of transformations and rich in local flavors.
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The representative dishes of Zhejiang cuisine
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West Lake vinegar fish, stir-fried prawn with Lo<\/em>ngjin tea, fried stuffed bean curd paste, braised spring bamboo shoots, West Lake watershield soup, beggars’ chicken and braised Do<\/em>ngpo pork etc.
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The raw materials of Zhejiang cuisine
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Zhejiang Province faces the sea on the east and is rich in seafood, such as the yellow croaker, the belt fish, the garrupa, the ornate spiny lobster from famous Zhoushan fishing grounds and oysters, clams, shrimp, crabs, mussels, blue crab from Xiangshan Mountain, the blue crab from Wenzhou as well as the farmed shrimp which have developed over recent years etc. Northern Zhejiang is the famous “Hangzhou, Jiaxing and Huzhou” plain wher watercourses and ports are to be found everywher. The famous Taihu Lake faces Huzhou to the south and is abound with famous and precious freshwater fishes such as mandarin fish, crucian, freshwater shrimp, and lake crab etc. as well as the top four Chinese carps including the black carp, grass carp, silver carp and bighead carp. Zhejiang is also a principal producer of rice and sericulture and has been known as “a land flowing with milk and honey”. There are high mountains and lofty hills in the southwest of Zhejiang; delicacies from the mountains are well known, such as Qingyuan mushroom and Jingning black fungus. In the center of Zhejiang Province is the Zhejiang Basin, also known as Jinhua Granary. Jinhua ham, which is both locally and internatio<\/em>nally renowned, is the pork of Jinhua Both-Ended-Black Pig, one of China’s great breeds of bacon hog. In addition, the world famous Hangzhou Lo<\/em>ngjing tea leaves and Shaoxing aged wine are both high-quality ingredients necessary to cooking.
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The history of Zhejiang cuisine
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The cooking history of Zhejiang traces back to the Historical States of Wu and Yue (currently Jiangsu and Zhejiang Province). The oldest Zhejiang cuisine dish must be the famous Shaoxing dish “Yue chicken with clear soup”. The second oldest is “Mrs. Song’s thick fish soup” from Hangzhou which has an 880-year long history. The bo<\/em>nes of pig, cattle, sheep, chicken and duck etc. were found at the ancient relics on the outskirts of Liangzhu of Hangzhou and those of Yuyao Hemudu of Eastern Zhejiang wher the human beings had o<\/em>nce lived. These bo<\/em>nes serve as evidence that the cooking ingredients of Zhejiang cuisine were quite varied even four or five thousand years ago.
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Hangzhou is the capital city of the Southern Song Dynasty, wher a number of famous chefs from the north gathered. It caused Hangzhou cuisine and Zhejiang cuisine to enter into their stages of development and since then Zhejiang cuisine had joined the ranks of the list of natio<\/em>nal cuisines. Wenzhou is close to Fujian province and also influenced by Fujian cuisine. Its chefs prize light flavor cooking styles and Wenzhou dishes are mainly seafood dishes such as the black carp fish filet rolls with mixed shreds and shrimp with chicken, ham and mushroom etc. They enjoy a long history.
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Zhejiang cuisine’s dishes generally belong to one of three categories. The first category is that of Beijing style restaurants which serve dishes with a Northern flavor, i.e. the Dabang dishes that are always valued above others. The category’s ingredients are mainly high quality ones, such as shark’s fin, sea cucumber, bird’s nest, bear’s paw, roast suckling pig and roast duck (Beijing Roast Duck). Hangzhou cuisine is the most famous style within this category. The second category is Huibang style which is famous for the process of braising in soy sauce. This style is mainly scattered across Hangzhou, Wuxing and Ningbo etc. The dishes are tasty, rich in oil, thick by using a mixture of cornstarch and water and have great color as well as being eco<\/em>nomical and practical. The other category is that of local dishes – the truly native cuisine. The relatively large West Lake Louwailou Restaurant in Hangzhou was opened in the reign of Emperor Daoguang in the Qing Dynasty is famous for West Lake vinegar fish and stir-fried prawn with Lo<\/em>ngjing tea. Wangxingrun restaurant in Qinghefang, Hangzhou is known as “Huangfaner (the food of the emperor)”. Its specialty dishes are stewed fish head with tofu – also known as Mulang Tofu, boiled pork and pickled bamboo shoots. Lanxiangguan restaurant in Shaoxing provides standard Shaoxing cuisine such as shrimp balls with egg and specially cooked chub head with vinegar etc. There is a Do<\/em>ngfuyuan restaurant in Ningbo in the northern Zhejiang, which is famous for authentic local and traditio<\/em>nal Ningbo dishes such as braised croaker soup with pickles and steamed soft-shelled turtle in crystal sugar soup.
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The unique cooking methods of Zhejiang cuisine
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Mrs. Song’s thick fish soup is made in the following way: boil the mandarin fish in hot water. After removing the bo<\/em>nes of the fish, put it back to the soup along with a little soy sauce, sugar and a larger proportion of vinegar. This cooking technique which is free of oil is also used in the making of the “West Lake vinegar fish”. The cooking of West Lake vinegar fish is very simple: kill the fish and process it with proper cutting techniques. Then boil it in the water, take the fish out then add seasonings. However, its preparation is exacting in terms of technical standards. This cooking technique is the o<\/em>nly one of its kind amo<\/em>ngst the cooking techniques of famous cuisines across the whole country. The famous Shaoxing dish Baixiang (preserved fish) with chicken is similar in terms of cooking methods: Put the chicken and the Baixiang (a kind of preserved yellow croaker with salty taste) in one bowl without any oil. Steam them so that they become fragrant and tasty. Ningbo is rich in yellow croakers. Boil the yellow croakers with pickles, then the braised croaker thick soup with pickles resulting in a light and fresh flavor. Fresh water crabs were o<\/em>nce common in Jiaxing. Restaurants do not sell whole fresh water crab, but commo<\/em>nly cook dish featuring crab meat (i.e. lake crab meat). The im<\/em>portant city of Wenzhou in Southern Zhejiang province has cuisine which stresses the im<\/em>portance of soups. Shrimp with chicken, ham and mushroom and the “three slices fried fish” are both high-class soups. In addition, the mud roasted dish “beggars’ chicken” from Hangzhou and stir-fried prawn with Lo<\/em>ngjing tea which includes both tea and vegetables are made through unique cooking techniques.
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