Zhejiang adjacent to the East China Sea, seafood is rich in variety and extremely high yield. Because of its location in the south of the Yangtze River, it is rich in produce and is known as the land of fish and rice. Zhejiang cuisine is ranked as one of the eight major cuisines, and its specialties mainly include West Lake Vinegar Fish, Dongpo Pork, Longjing Shrimp and so on.

West Lake Vinegar Fish: also known as Sister Song's Fish. Local live grass carp must be used as cooking ingredients. After slaughter, into the pot boil to break the raw fish out, another fish cooking soup with the modulation of marinade, pour fish marinade to be thin and thick, the flavor of the United States.

Dongpo meat: also known as Dongpo stewed meat. Selection of fat and thin skin pork as cooking raw materials, first blanched and shaped, and then cut square, with Shaoxing yellow wine stewed over low heat. The finished product has a bright red color, mellow taste and thick juice, crispy and not broken, glutinous and not greasy mouth.

Longjing shrimp: you need to use fresh river shrimp, with the Qingming Festival before and after the Longjing new tea cooking. When making it, you need to precisely grasp the fire. The finished shrimp white jade tender, tea turquoise and fragrant, elegant color and unique taste.

Zhejiang's representative dishes emphasize the use of sophisticated materials, cooking unique, focusing on the original flavor, well-made. Zhejiang's representative dishes, like to local scenic spots to name, many dishes are rich in beautiful legends. In addition to the beautiful styling of the plate, contains a strong cultural color is also a major feature of Zhejiang cuisine.