Zhejiang cuisine is famous at home and abroad for its rich cooking techniques, among which six categories are stir-frying, deep-frying, braising, stewing, steaming and roasting.

"The most important thing in cooking food is the heat." There are more than thirty types of cooking methods commonly used in Zhejiang cuisine. The techniques are based on the ingredients and focus on the combination of the flavors of the main ingredients, so the taste is rich.

The six techniques he is good at each have their own merits.

Famous chefs in Zhejiang are unique in cooking seafood and river delicacies, which adapts to the eating habits of Jiangnan people who like to eat light and fresh food.

When cooking fish, water treatment is often used. About two-thirds of the fish dishes are cooked with water heat transfer medium, which highlights the freshness and deliciousness of the fish. The most popular traditional dish is West Lake Vinegar from Hangzhou.

The fish is freshly killed, cooked in boiling water, and soft and tender. It does not add any oily smell, is smooth and delicious, and is praised by many oral sex.