Zhejiang Cuisine: Where Simplicity Meets Sophistication
Zhejiang Cuisine Overview🥧
Zhejiang cuisine, also known as Zhe cuisine, is one of the eight major culinary traditions of Chinese cuisine. It originated in the fertile, water-rich region of the lower Yangtze River and traces its culinary roots back to the Neolithic Hemudu culture. Archaeological evidence shows that as early as 7,000 years ago, the early inhabitants of Zhejiang had already established a rice-based diet and developed primitive cooking techniques using pottery utensils. During the Southern Song Dynasty, chefs from northern China migrated south, bringing with them northern culinary techniques that fused with local ingredients, forming a distinctive southern style of cuisine.
Signature dishes like West Lake Vinegar Fish and Sister Song’s Fish Soup emerged during this period. According to historical texts such as Dream of the Splendid Capital, restaurants flourished in Hangzhou at the time, offering more than 280 dishes and utilizing over 15 different cooking methods. By the Ming and Qing dynasties, as the economy of the Jiangnan region grew, Zhejiang cuisine had developed into a sophisticated system characterized by meticulous ingredient selection, refined cooking methods, and an emphasis on preserving natural flavors.
*Zhejiang Cuisine: Braised Soft-shelled Turtle in Rock Sugar Sauce.
*Zhejiang Cuisine: Steamed Pork with Rice Flour in Lotus Leaf.
Iconic regional ingredients such as Jinhua ham, West Lake water shield, and Zhoushan yellow croaker became the foundation of many classic dishes. Over time, Zhejiang cuisine evolved into distinct regional styles, each with its own characteristics. Hangzhou cuisine is known for its mastery of knife work and heat control, favoring stir-frying, quick sautéing, and braising. It emphasizes light, crisp, and fresh flavors, with dishes like Longjing Shrimp and West Lake Vinegar Fish often named after scenic locations.
Ningbo cuisine highlights a balance of saltiness and umami, with a strong emphasis on seafood. Dishes such as Yellow Croaker Soup with Pickled Greens and Braised Softshell Turtle with Rock Sugar focus on preserving the natural taste of ingredients. Shaoxing cuisine blends fresh fish with the rich flavors of preserved and cured meats, using Shaoxing wine to enhance aroma in dishes like Braised Pork with Dried Vegetables and Wine-Flavored Shrimp. Wenzhou cuisine, also known as Ou cuisine, features light oils, minimal starch, and skilled knife techniques, showcasing the natural freshness of seafood in dishes such as Shredded Fish Fillet Trio and Stir-Fried Squid Blossoms.
👉Introduction to the Cuisine
Located along China’s eastern seaboard, Zhejiang boasts a coastline stretching over a thousand kilometers, making it rich in seafood resources. The renowned Zhoushan fishing grounds yield treasures such as yellow croaker, hairtail, grouper, spiny lobster, clams, oysters, shrimp, and crabs. Inland, the province is crisscrossed with rivers and lakes, including the southern shores of the famous Taihu Lake near Huzhou, offering prized freshwater species like mandarin fish, crucian carp, river prawns, lake crabs, and an abundant supply of the “Four Major Chinese Fish.”
Zhejiang is also a major producer of rice and silk, earning it the title “land of fish and rice.” The mountainous southwest is known for its wild game and mountain delicacies, such as fragrant shiitake mushrooms from Qingyuan and black fungus from Yunhe. At the heart of the province lies the fertile Jinqu Basin, often referred to as the “granary of Zhejiang.” This area is also home to the world-famous Jinhua ham, made from the local heritage breed known as the “Jinhua Two-End Black” pig.
Zhejiang’s culinary tradition draws from this rich agricultural and aquatic bounty. Essential ingredients like Hangzhou’s Longjing (Dragon Well) tea and Shaoxing’s aged rice wine are staples in local cooking and help define its distinctive flavor profile. Zhejiang cuisine, with its deep roots and elegant Jiangnan style, has a long and storied history. It originated in the Neolithic Hemudu culture, evolved through the contributions of the ancient Yue people, matured during the Han and Tang dynasties, flourished in the Song and Yuan periods, and was further refined during the Ming and Qing dynasties—gradually forming the distinctive style it is known for today.
Its development has been shaped not only by history but also by its abundant natural resources. With a mild climate, fertile lands, and convenient waterways, northern Zhejiang lies in the heart of China’s prosperous Yangtze River Delta. The region is rich in rice, wheat, millet, beans, fruits, vegetables, and aquatic products, with fresh seasonal ingredients available year-round. In the hilly southwest, wild delicacies abound and rural households raise chickens, ducks, cattle, and sheep—all contributing to a plentiful and diverse supply of ingredients.
Notable local specialties include shad from the Fuchun River, yellow croaker from Zhoushan, Jinhua ham, tofu skin from Hangzhou, water shield from West Lake, Shaoxing duck and “Yue” chicken, aged Shaoxing wine, Longjing tea, swimming crabs from Zhoushan, bamboo partridge from Anji, and honey tangerines from Huangyan. The fusion of exceptional ingredients and refined cooking techniques has enabled Zhejiang cuisine to flourish as a distinguished and influential culinary tradition in China.
*Zhejiang Cuisine: Poached Yue Chicken in Clear Broth.
*Zhejiang Cuisine: Beggar’s Style Baked Chicken Wrapped in Lotus Leaf and Clay.
Historical Development of Zhejiang Cuisine📜
Origins
Zhejiang cuisine has a long and storied history. In the ancient Chinese medical text The Inner Canon of the Yellow Emperor, it is written: “In the east, where heaven and earth first began, lies a land of fishing and salt by the sea and rivers. The people live peacefully, favor salty flavors, and take pride in their food.” Similarly, The Records of the Grand Historian notes that “in the lands of Chu and Yue… people eat rice and fish stew,” indicating that the culinary traditions of Zhejiang date back thousands of years.
In 1973, Chinese archaeologists unearthed early Neolithic remains at the Hemudu site in Yuyao, Zhejiang. Among the discoveries were large quantities of indica rice, rice husks, and seeds from water caltrops, gourds, and sour dates, as well as the bones of over 40 animal species including pigs, deer, tigers, elks, rhinoceroses, geese, crows, eagles, fish, turtles, and crocodiles. They also uncovered ancient clay stoves and a variety of ceramic utensils such as pots, jars, basins, plates, and bowls. These artifacts date back approximately 7,000 years and represent one of the earliest Neolithic cultures discovered in the Yangtze River Delta and along China’s southeast coast.
Spring and Autumn Period
During the Spring and Autumn period, the ancient State of Yue established its capital in Kuaiji (modern-day Shaoxing). Benefiting from its strategic location and abundant natural resources, and influenced by the economic and cultural exchanges with the Central Plains, Yue society underwent a remarkable transformation. The famous strategy of “ten years of buildup, ten years of training” led to rapid agricultural, commercial, and industrial growth in the Qiantang River basin, laying a strong material foundation for culinary development.
In preparation for military campaigns, King Goujian of Yue established large poultry farms at Mount Ji (now called Mount Ji in Shaoxing) to supply the army with food—making “Clear Broth Yue Chicken” one of the earliest recorded dishes in Zhejiang cuisine. Another historic dish is “Song Sister Fish Soup,” which originated over 880 years ago from the recipe of a woman named Song Wusao in Hangzhou.
Archaeological sites such as Liangzhu near Hangzhou and Hemudu in eastern Zhejiang have revealed animal bones of pigs, cattle, sheep, chickens, and ducks, confirming that the ingredients used in Zhejiang cuisine were already diverse 4,000 to 5,000 years ago. Many traditional dishes such as Dongpo Pork, salted pork cuts, honey-glazed pork square, and Beggar’s Chicken continue to rely on these core ingredients.
Post Southern and Northern Dynasties
After the Southern and Northern Dynasties, the southern region of China—including Zhejiang—enjoyed centuries of relative peace. The opening of the Grand Canal during the Sui and Tang dynasties connected northern and southern China, while maritime commerce flourished in Ningbo and Wenzhou. These trade developments spurred economic growth and international exchanges.
In the Five Dynasties period (907 CE), Qian Liu of the Wuyue Kingdom established his capital in Hangzhou. The region experienced unprecedented prosperity—at one point, records describe a city with walls stretching twenty li (about 10 kilometers) and over 30,000 shops lining its streets. This economic boom and the resulting urbanization provided fertile ground for the advancement of culinary arts, allowing both royal banquets and popular dishes to evolve rapidly in sophistication and variety.
Since the 1970s and 1980s
In the decades following the 1970s, Zhejiang cuisine continued to be dominated by traditional dishes. However, by the late 1980s, many of these traditional dishes began to fall out of favor. In their place, ingredients like softshell turtle and river eel became more popular—followed by the rise of live seafood such as farm-raised prawns, scallops, green crabs, roe crabs, fresh ark shells, abalone, and small sharks.
A key development during this period was the rapid expansion of the food and beverage service industry. Especially notable was the explosive growth of private restaurants. By the end of 1992, the number of privately-owned food establishments in Hangzhou had surged to over 4,000. These private operators typically adopted a “live-and-cook-on-demand” model, preparing freshly slaughtered seafood upon order and catering to the customer’s specific flavor preferences. This trend forced state-owned restaurants to adapt and follow suit.
Influenced by the broader “Southern Style” culinary movement, many traditional Hangzhou dishes were gradually replaced or modified, incorporating ingredients like farm-raised prawns and scallops. While innovation was applied to some classic recipes, Shaoxing cuisine largely retained its dominant position in the region. Ningbo leveraged its strength in seafood to refine and promote its coastal dishes, while Wenzhou developed numerous signature recipes featuring fresh ocean ingredients.
*Zhejiang Cuisine: Braised Pork Belly in Dongpo Style.
*Zhejiang Cuisine: West Lake Vinegar Fish.
Modern Development of Zhejiang Cuisine🚀
In response to the changing times, Zhejiang cuisine has entered a new era of rapid and transformative growth. This modern stage emphasizes scientific principles, nutritional balance, hygiene, flavor as the core, and wellness as the goal. The cuisine has become more affordable and accessible, with the aim of appealing to a broad consumer base and meeting the needs of everyday diners.
Zhejiang cuisine is evolving by inheriting and promoting traditional strengths while actively exploring innovation. It embraces bold reforms in product structure, adjusts flavors to suit modern preferences, and refines its culinary concepts to align with contemporary dining habits. As part of this shift, Zhejiang cuisine is becoming more standardized, systematized, and aligned with scientific and cultural advances.
Culinary techniques have significantly improved, thanks to generations of chefs committed to research and innovation. In an era of increasingly intense competition in the catering industry—especially with the deepening of the market economy—consumer expectations for flavor and quality have become more demanding. Meeting these high standards presents both a challenge and an opportunity for Zhejiang culinary professionals.