Zhejiang cuisine
From Wikipedia, the free encyclopedia
 This article is part of the series: |
|---|
|
|
|
|
| [edit] |
Zhejiang cuisine (Chinese: 浙菜 or 浙江菜) is one the Eight Culinary Traditions of China. It is derived from the native cooking styles of the Zhejiang region in China. The cuisine is consisted of three styles, each originating from a city in the province: the Shaoxing style specializing in poultry and freshwater fish, and the Ningbo style specializing in seafood, with emphasis on freshness and salty taste. Hangzhou style is characterized in rich in variation and the utilization of bamboo shoots.
 |
This China-related article is a stub. You can help Wikipedia by expanding it. |
