The representative dishes of Zhejiang cuisine are: Longjing shrimp, West Lake water shield, fried eel back with shrimp, vinegar fish in West Lake, rock sugar turtle, boneless braised eel and so on. Zhejiang cuisine, referred to as Zhejiang cuisine for short, is one of the eight traditional cuisines in China, with beautiful scenery and rich products. Therefore, the proverb says, "There is heaven above and Suzhou and Hangzhou below". Zhejiang Province is located on the coast of the East China Sea, with dense water networks in the north, and is known as the land of plenty.

Characteristics of Zhejiang cuisine:

Zhejiang cuisine pays attention to the selection of materials, unique cooking, original flavor and fine production. Cooking skills are good at frying, frying, stewing, frying, steaming and burning. Due to the application of materials and the combination of main ingredients, the taste is varied.

The selection of Zhejiang cuisine is fine, the essence of the materials is used, and it is elegant and outstanding. All the dishes have local characteristics. Pay attention to freshness, keep the dishes pure, and all seafood must be fresh and delicious. Zhejiang cuisine is good at using a variety of cooking techniques and aesthetic principles, such as knife cutting, color matching, ripening, plate loading and so on. , combine essence with beauty, strength with skill. Many dishes are not only delicious, but also constitute the inherent implicit beauty through exquisite shapes, unique utensils and fascinating stories and allusions.