Zhejiang cuisine, referred to as Zhejiang cuisine, is rich in Jiangnan characteristics. Zhejiang cuisine mainly consists of four schools: Hangzhou, Ningbo, Shaoxing and Wenzhou, each with strong local characteristics. Zhejiang cuisine is based on the above four major schools. On the whole, it has a relatively obvious distinctive style and has the same four characteristics: careful selection of ingredients, unique cooking, and emphasis on the original taste. Finely crafted. Hangzhou cuisine is exquisitely prepared, diverse in variety, fresh and crispy, light and elegant, and is the mainstream of Zhejiang and Lai cuisine.

The main famous dishes of Zhejiang cuisine include: "West Lake Fish in Vinegar", "Dongpo Pork", "Sai Crab Soup", "Hometown Southern Pork", "Dry-fried Ring Bell", and "Steamed Pork with Lotus Leaf Flour" , "West Lake Water Shield Soup", "Longjing Shrimp", "Hangzhou Braised Chicken", "Hupao Vegetarian Braised Pork", "Dried Vegetable Braised Pork", "Clam Yellow Croaker Soup", "Beggars Chicken" and "Crispy Braised Pork" , "Steamed yellow croaker in loofah marinade", "Razor clams mixed with three shreds", "Braised spring bamboo shoots in oil", "Boiled eel back with shrimps", "New style crab paste", "Yellow croaker in large soup with pickled vegetables", "Rock sugar turtle", "Honey sauce" There are hundreds of kinds, including "Guan lotus root", "Jiaxing brown rice dumpling", "Ningbo glutinous rice dumpling", "Huzhou dried steamed stuffed bun" and so on.