Zhejiang cuisine is famous at home and abroad for its rich and colorful cooking techniques, including stir-frying, deep-frying, braising, stir-frying, steaming, and burning in 6 categories. "Cooking method, the most important fire", Zhejiang cuisine commonly used cooking methods have more than 30 categories, according to the material skills, pay attention to the main ingredients with the flavor, taste changes. The six techniques it specializes in have their own unique characteristics.

Zhejiang's master chef cooking seafood has its own unique, adapted to the people of Jiangnan people like to eat light and fresh eating habits. Cooking fish, more water treatment procedures, about two-thirds of the fish dishes are cooked with water heat transfer medium, highlighting the tenderness of the fish flavor characteristics of the traditional dishes when the first push Hangzhou's West Lake vinegar fish, the Department of live fish killed, blanch in boiling water, soft simmered and become, without any oil fishy, tender and fresh, mouths to praise.