Zhejiang cuisine originated in Zhejiang Province and is one of the eight major cuisines in China. It consists of hangzhou dishes cuisine, Yong Bang cuisine, Oujiang cuisine and Wuzhou cuisine. The dishes are exquisite, delicious, crisp and refreshing. Zhejiang is rich in fish and shrimp, with lakes and mountains, elegant and pleasant scenery, so its dishes are picturesque, and many famous dishes come from the people. Cooking is good at frying, frying, stewing, sliding, steaming and burning. Famous dishes include West Lake vinegar fish, Songsaozi soup, Dongpo pork, Longjing shrimp, Fenghua taro, honey sauce fire recipe, orchid spring bamboo shoots, Ningshi eel shreds, three-silk fish, shrimp gluten, double-flavored midges and so on.