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Overview Zhejiang cuisine (Chinese: 浙江菜; pinyin: Zhèjiāng cài) or Zhe cuisine (Chinese: 浙菜; pinyin: zhè cài), is one of the Eight Culinary Traditions of Chinese cuisine. It is derived from the native cooking styles of Zhejiang province in China. Zhejiang cuisine consists of the specialties of Hangzhou, Ningbo, and Shaoxing. The cuisine of Hangzhou is the best known of the three. Because of these cuisines, Zhejiang Province is often called, 'The Land of Fish and Rice.' In China, this cuisine is considered fresh, tender, soft, and smooth with a mellow fragrance.
 * History
 * Styles
 * Hangzhou Style
 * Ningbo Style
 * Shaoxing Style


 * Notable dishes
 * Legends of cuisines
 * Madam Song's Fish Soup
 * Dongpo Pork
 * Beggar’s Chicken

History The cooking history of Zhejiang traces back to the Historical States of Wu and Yue (currently Jiangsu and Zhejiang Province). The oldest Zhejiang cuisine dish must be the “Yue chicken with clear soup” a famous Shaoxing cuisine. The second oldest is “Mrs. Song’s thick fish soup” from Hangzhou which has an 880-year long history [1]. “The bones of pig, cattle, sheep, chicken and duck etc. were found at the ancient relics on the outskirts of Liangzhu of Hangzhou and those of Yuyao Hemudu of Eastern Zhejiang where the human beings had once lived [2].” These bones serve as evidence that the cooking ingredients of Zhejiang cuisine were quite varied even four or five thousand years ago [3]. Hangzhou is the capital city of the Southern Song Dynasty, where a number of famous Chinese chefs from the north gathered. It caused Hangzhou cuisine and Zhejiang cuisine to enter into their stages of development and since then Zhejiang cuisine had joined the ranks of the list of national cuisines [4]. Wenzhou is close to Fujian province and also influenced by Fujian cuisine. Its chefs prize light flavor cooking styles and Wenzhou dishes are mainly seafood dishes such as the black carp fish filet rolls with mixed shreds and shrimp with chicken, ham and mushroom etc. They enjoy a long history [5]. Style Zhejiang cuisine consists of at least three styles, each originating from a city in the province [6]. Hangzhou style: It has good taste as well as delicate appearance. It requires expertise in the cooking techniques of quick frying, stir-frying, braising and deep-frying and features clearness, freshness, tenderness, delicateness and purity. Besides seafood and freshwater fish, Hangzhou style exhibits a fondness for bamboo roots. About half the dishes on a Hangzhou menu contain bamboo roots, and Hangzhou chefs think that the bamboo roots make Hangzhou dishes become delicious [7]. Ningbo style: Ningbo chefs are especially skillful in making seafood. The best-known Ningbo cooking techniques are stewing, baking and steaming. In China this cuisine is considered moderate in freshness and saltiness. Ningbo chefs' specialties are making dishes fresh, tender and soft. Emphasis is placed on its original flavor [8]. Shaoxing style: Shaoxing style is fragrant, crisp, soft and glutinous, with thick soup and pure flavor. Shaoxing style specializes in poultry and freshwater fish. Notable dishes Legends of cuisines Songsao Yugeng (Madam Song's Fish Soup): This signature Zhejiang-style dish dates back to the Song Dynasty (960-1279) and has been a favorite dish for over 800 years in China. There is a legend behind this amazing dish. Some believe that Madam Song, who lived with her brother-in-law near West Lake, first made the soup using ginger, vinegar and some rice wine. Her brother-in-law, who had caught a severe cold, recovered after eating the delicious concoction. But it eventually became famous due to the praise of Song Gaozong, the emperor of the time. It is said that once the emperor, by chance, sampled the soup during a casual visit to West Lake, he was impressed by its thickness, rich flavor and freshness. The emperor granted Madam Song a huge amount of money because of her impressive cooking. After that, the dish gained wider fame and became admired by many noble people in China [9]. Dongpo Rou (Dongpo Pork): This dish is named after its inspiration, Su Dongpo, a Song Dynasty writer and poet who served as a Hangzhou official. Legend has it that Hangzhou people once thanked Su for building the Su Causeway across West Lake by sending him pork and wine. He asked them to stew the pork and send it with the wine to thank workers dredging the lake. They misheard his instructions and cooked the pork in the wine before sending it, thus inventing a great culinary tradition [10]. Jiaohua Chicken (Beggar’s Chicken): Legend has it that Beggar's Chicken was accidentally invented by a starving beggar in Hangzhou during the Qing Dynasty (1644-1911). He stole a chicken and hid it in haste in mud near a riverbank, returning to retrieve it at night when its feathers were covered in mud. Without a cooker, he placed the entire chicken directly into an open fire. A tight clay crust formed as it cooked, and when it was cracked open the feathers came right off, exposing juicy tender meat and an incredible aroma. People today select fat and young chicken, clean the bird thoroughly and add seasoning before wrapping it with a whole lotus leaf then throwing it into a fire [11]. See also List of Chinese dishes References 1^Yuan, K. (2011). zhe cuisine. Culture China, 12(7), 23-28. 2^Zhou, R. (2012, July 04). Zhe cuisine. 3^Refined, delicate food four zhejiang styles. (2010, May 09 ). 4^Food culture-zhejiang cuisine. (2009, September 24). 5^ Yuan, K. (2011). zhe cuisine. Culture China, 12(7), 23-28. 6^ Zhou, R. (2012, July 04). Zhe cuisine. 7^ Hu, G. (2007, Nov 17). Zhejiang cuisine. China Daily 8^ Yuan, K. (2011). zhe cuisine. Culture China, 12(7), 23-28. 9^10^11^ Yuan, K. (2010). The legends of zhe cuisine. Tianxia Meishi, 12(3), 45-47.
 * See also
 * References