Zhejiang cuisine consists of Hangzhou, Ningbo, Shaoxing and other local cuisines, with Hangzhou cuisine being the most famous.

characteristics: fresh, tender and smooth, mellow, soft and waxy, refreshing and not greasy.

Famous dishes: shrimp in Longjing, vinegar fish in West Lake and beggar chicken

Zhejiang cuisine, represented by Hangzhou, Ningbo and Shaoxing, became famous earlier. Zhejiang cuisine has a long history. People in the capital opened restaurants in the south, using northern cooking methods to make the rich raw materials in the south delicious, and "cooking in the south and cooking in the north" became a major feature of Zhejiang cuisine. For example, in the past, the taste of southerners was not sweet, but after northerners went south, it affected the taste of southerners, and sugar was also put in the dishes. After Bianjing famous dish "Sweet and Sour Yellow River Carp" arrived in Lin 'an, it was cooked into Zhejiang famous dish "West Lake Vinegar Fish" with fish as raw material.

Hangzhou cuisine has a long history. Together with Ningbo cuisine and Shaoxing cuisine, it constitutes the traditional Zhejiang cuisine. The catering market in Zhejiang has developed rapidly, and many dishes which are well-known throughout the country have emerged. These new cuisines, which draw on all others' strengths and are carefully crafted, have surpassed the traditional Zhejiang cuisine in terms of work, color and flavor, and become one of the eight new cuisines in China.

Actually, today's Zhejiang cuisine is a "mystery dish". This view was put forward in the early 1991s. Hangzhou dishes can be traced back to the Southern Song Dynasty more than 1111 years ago. At that time, Lin 'an was a prosperous Kyoto, where famous chefs from the north and the south gathered together and merchants from all sides gathered here, and Hangzhou cuisine reached its peak. It is understood that Zhejiang cuisine is divided into two schools in history: "on the lake" and "in the city". The former is mainly made of fish, shrimp and poultry, and is good at techniques such as raw stir-frying, clear stew and tender stir-frying, paying attention to clear, fresh, crisp and tender taste and retaining the original flavor. The latter is mainly made of meat, and its cooking methods are mainly steaming, stewing, boiling and burning. It pays attention to light oil, light pulp, light and tender taste, and pays attention to the combination of fresh and salty. Since the reform and opening up, internal and external exchanges have increased. In the past, we were faced with local customers, but now we should face the whole country and the whole world. With the increase of exchange activities, learning opportunities and challenge pressure, the concept of catering operators must change accordingly. Zhejiang cuisine and its brothers' cuisines are becoming more and more integrated, drawing on the strengths of many families and becoming a master of no sect or faction.

According to statistics, there are more than 511 kinds of Zhejiang cuisine often supplied in the market. Throughout the ages, there have been many famous chefs in Hangzhou, who have made important contributions to the cooking theory and skills of the motherland. In Song Xiaozong, Song Wusao, outside Qiantang Gate, was an expert in cooking fish soup, and her "Song Saoyu soup" is still talked about. The selection of materials is fresh, the production is fine, the colors are bright, and there are many varieties, which won the appreciation of Chinese and foreign guests.

The collocation of raw materials and the use of seasonings have always been a sign of reflecting the characteristics of local dishes. The combination of raw materials in a certain region, together with the use of seasonings in this region, has formed the characteristics of local dishes. One side breeds the other side, located in the south of the Yangtze River, with a mild climate, the local people's diet is light, and they like to eat fish and shrimp on weekdays. All these decide that the dishes pay attention to the original flavor, light greasy and light seasoning when cooking, fresh and tender in taste, pure and beautiful in taste, and complete in color, fragrance and taste.