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The Zhejiang Cuisine， which can be called Zhe Cusine for short， originated in Zhejiang， an eastern province of China.
Zhejiang is located by the sea. With thousand-kilometer coastline， Zhejiang boasts the abundance of marine foods， including yellow croaker， hairtail and other familiar materials. It has the large Taihu Lake inside it， as well as the famous Yangtze River flowing through， so it is never short of aquatic food materials from fresh water， such as mandarin fish， shrimp and crab. It also hosts a basin and several mountains， which provide a variety of animals， plants and mushrooms. The mild weather full of rain guarantees the harvest of grains and vegetables.
All these elements blend into the great variety and abundance of the dishes in Zhejiang Cuisine. But the variety of materials is not enough for establishing and branding a cuisine. It is the people and history of Zhejiang that created the famous cuisine.
Zhejiang is one of the places in China where the earliest human activities were found. The remains unearthed there could date back to 7，000 years ago. The bones of animal， seeds of grains and vegetables were found there too， showing the initial form of Zhejiang Cuisine was formed at that time.
It is said that the Zhejiang Cuisine started from the Hemudu Culture in the Neolithic Age. However， it was in the Spring and Autumn Period when the cuisine was combined with the cooking style the area south of Yangtze River. At that time， the area of Zhejiang was inhibited by the people of Yue， who had enough wisdom to collect the food materials from rivers， lakes， sea， mountains， forests and tried best to bring about the best flavor from them.
In the Sui and Tang Dynasties， the long time of peace in the area south of Yangtze River offered the preconditions for the development and maturation of Zhejiang Cuisine. The opening of the Hangzhou-Beijing Grand Canal was an important driving force for Zhejiang Cuisine since the North-South ties of economy， culture and people got more intensified. The development of Hangzhou， Yangzhou and other cities in Zhejiang also aided in the development of local dishes. More exotic methods and materials were brought in， forming a close bond with traditional local style of cooking.
In the Southern Song Dynasty， Hangzhou was chosen as the capital of the country. During that time， the Zhejiang Cuisine serves as the main dish in China， Many nobilities and working class moved from north to south， bringing the cooking methods and culture to Zhejiang， pushing up the fame of the Zhejiang Cuisine. It was not until then the cuisine got its name and spread the fame to the entire country. The dishes of Zhejiang Cuisine feature fresh flavors， tender， crisp taste and delicate form. To make good dishes of Zhejiang Cuisine， four elements must be covered： selected materials， unique cooking method， emphasis on original flavor and exquisite formation.
The selection of raw materials depends on the seasons and kinds of dishes. The aquatic products， fruits and vegetables are the best and most suitable for different seasons. The poultries and livestock that provide meat are peculiar to locals. Good cooks are skilled in choosing the best parts of materials， trying to bring the best flavor to eaters.
The cooking methods of Zhejiang Cuisine include stirfrying， frying， braising， steaming and sautéing. Each method is combined with different requirements for the temperature， leading to more than 30 kinds of cooking methods， which can bring different flavors to eaters. In addition， Zhejiang Cuisine adopts a unique cooking method of the aquatic products， especially fishes. People in the area south of Yangtze River like eating fresh and tender fish. In Zhejiang Cuisine， sautéing and frying are barely used in processing fish. Water is used more often， with the fish simmering in the spoiled water. Then the fish might be braised， adding new flavors to the fish.
The original flavor of raw materials is preserved in the processed dishes. That needs the careful preparation and processing of the cook. The use of ingredients and seasoning are as important as the way of cooking. The displeasing flavors of the raw materials must be eradicated while the good flavors of the ingredients should be reserved as much as possible.
The cooks of Zhejiang Cuisine are required to be skilled in using knives because they need to cut the raw materials into delicate pieces. They also need to know how to piece the ingredients – raw or processed – together to form a beautiful picture. The best dishes of Zhejiang Cuisine should not only taste and smell good， but also look nice enough to arouse men’s appetite.
Zhejiang Cuisine has four subsections， which are named after four cities of Zhejiang： Hangzhou， Ningbo， Shaoxing and Wenzhou. The four branches share the common features of Zhejiang Cuisine but have their own characteristics.
Hangzhou Dish gives priority to the cooking methods of quick-frying， stir-frying， braising and frying. The dishes are made with delicate skills， bringing out the freshness and tenderness of the raw materials. Hangzhou Dish takes the major of part of Zhejiang Cuisine like Hangzhou is the capital of Zhejiang. It absorbs the most elements from the cuisines in North China and thus is most accepted by people of the world. Ningbo Dish features the combination of freshness and saltiness. Ningbo is a coastal city， so the dishes of this city are known for the marine foods， which are steamed， baked or simmered. The dishes are soft， slippery and tender with the flavor of marine materials kept and the colors intensified with sauce and other seasonings.
Shaoxing is dubbed as “Venice in China”. It is a city built on rivers. Therefore， fishes， shrimps and riverside poultries are the main ingredients of Shaoxing Cuisine. Beans and bamboo shoots are also very common there. Most of the meat is salted. In addition， Shaoxing is known for its rice wine， which could not only used as drinks， but also as a good kind of seasoning. The dishes of Shaoxing are also spicier than others.
Wenzhou is another coastal city in Zhejiang. Its dialect， customs and cuisines are different from most parts of Zhejiang. Marine foods are the main courses of people in Wenzhou but they use less oil and starch and use of knife is of great importance for this.
Zhejiang is located by the sea. With thousand-kilometer coastline， Zhejiang boasts the abundance of marine foods， including yellow croaker， hairtail and other familiar materials. It has the large Taihu Lake inside it， as well as the famous Yangtze River flowing through， so it is never short of aquatic food materials from fresh water， such as mandarin fish， shrimp and crab. It also hosts a basin and several mountains， which provide a variety of animals， plants and mushrooms. The mild weather full of rain guarantees the harvest of grains and vegetables.
All these elements blend into the great variety and abundance of the dishes in Zhejiang Cuisine. But the variety of materials is not enough for establishing and branding a cuisine. It is the people and history of Zhejiang that created the famous cuisine.
Zhejiang is one of the places in China where the earliest human activities were found. The remains unearthed there could date back to 7，000 years ago. The bones of animal， seeds of grains and vegetables were found there too， showing the initial form of Zhejiang Cuisine was formed at that time.
It is said that the Zhejiang Cuisine started from the Hemudu Culture in the Neolithic Age. However， it was in the Spring and Autumn Period when the cuisine was combined with the cooking style the area south of Yangtze River. At that time， the area of Zhejiang was inhibited by the people of Yue， who had enough wisdom to collect the food materials from rivers， lakes， sea， mountains， forests and tried best to bring about the best flavor from them.
In the Sui and Tang Dynasties， the long time of peace in the area south of Yangtze River offered the preconditions for the development and maturation of Zhejiang Cuisine. The opening of the Hangzhou-Beijing Grand Canal was an important driving force for Zhejiang Cuisine since the North-South ties of economy， culture and people got more intensified. The development of Hangzhou， Yangzhou and other cities in Zhejiang also aided in the development of local dishes. More exotic methods and materials were brought in， forming a close bond with traditional local style of cooking.
In the Southern Song Dynasty， Hangzhou was chosen as the capital of the country. During that time， the Zhejiang Cuisine serves as the main dish in China， Many nobilities and working class moved from north to south， bringing the cooking methods and culture to Zhejiang， pushing up the fame of the Zhejiang Cuisine. It was not until then the cuisine got its name and spread the fame to the entire country. The dishes of Zhejiang Cuisine feature fresh flavors， tender， crisp taste and delicate form. To make good dishes of Zhejiang Cuisine， four elements must be covered： selected materials， unique cooking method， emphasis on original flavor and exquisite formation.
The selection of raw materials depends on the seasons and kinds of dishes. The aquatic products， fruits and vegetables are the best and most suitable for different seasons. The poultries and livestock that provide meat are peculiar to locals. Good cooks are skilled in choosing the best parts of materials， trying to bring the best flavor to eaters.
The cooking methods of Zhejiang Cuisine include stirfrying， frying， braising， steaming and sautéing. Each method is combined with different requirements for the temperature， leading to more than 30 kinds of cooking methods， which can bring different flavors to eaters. In addition， Zhejiang Cuisine adopts a unique cooking method of the aquatic products， especially fishes. People in the area south of Yangtze River like eating fresh and tender fish. In Zhejiang Cuisine， sautéing and frying are barely used in processing fish. Water is used more often， with the fish simmering in the spoiled water. Then the fish might be braised， adding new flavors to the fish.
The original flavor of raw materials is preserved in the processed dishes. That needs the careful preparation and processing of the cook. The use of ingredients and seasoning are as important as the way of cooking. The displeasing flavors of the raw materials must be eradicated while the good flavors of the ingredients should be reserved as much as possible.
The cooks of Zhejiang Cuisine are required to be skilled in using knives because they need to cut the raw materials into delicate pieces. They also need to know how to piece the ingredients – raw or processed – together to form a beautiful picture. The best dishes of Zhejiang Cuisine should not only taste and smell good， but also look nice enough to arouse men’s appetite.
Zhejiang Cuisine has four subsections， which are named after four cities of Zhejiang： Hangzhou， Ningbo， Shaoxing and Wenzhou. The four branches share the common features of Zhejiang Cuisine but have their own characteristics.
Hangzhou Dish gives priority to the cooking methods of quick-frying， stir-frying， braising and frying. The dishes are made with delicate skills， bringing out the freshness and tenderness of the raw materials. Hangzhou Dish takes the major of part of Zhejiang Cuisine like Hangzhou is the capital of Zhejiang. It absorbs the most elements from the cuisines in North China and thus is most accepted by people of the world. Ningbo Dish features the combination of freshness and saltiness. Ningbo is a coastal city， so the dishes of this city are known for the marine foods， which are steamed， baked or simmered. The dishes are soft， slippery and tender with the flavor of marine materials kept and the colors intensified with sauce and other seasonings.
Shaoxing is dubbed as “Venice in China”. It is a city built on rivers. Therefore， fishes， shrimps and riverside poultries are the main ingredients of Shaoxing Cuisine. Beans and bamboo shoots are also very common there. Most of the meat is salted. In addition， Shaoxing is known for its rice wine， which could not only used as drinks， but also as a good kind of seasoning. The dishes of Shaoxing are also spicier than others.
Wenzhou is another coastal city in Zhejiang. Its dialect， customs and cuisines are different from most parts of Zhejiang. Marine foods are the main courses of people in Wenzhou but they use less oil and starch and use of knife is of great importance for this.