One of the major eight schools of cooking in China, Zhejiang cuisine offers combined flavors of Hangzhou, Ningbo and Wenzhou.

West Lake Vinegar Fish

Dongpo Pork

Dragon Well Shrimp Ball

Each of the three sub-cuisine traditions is noted for its special flavor and taste, but they are all characterized by the careful selection of ingredients, emphasizing minute preparation, and unique, fresh and tender tastes.

Zhejiang cuisine specializes in quick-frying, stir-frying, deep-frying, simmering and steaming, obtaining the natural flavor and taste. Special care is taken in the cooking process to make the food fresh and tender.

Thanks to exquisite preparation, the dishes are not only delicious in taste and but also extremely elegant in appearance. Zhejiang cuisine is best represented by Hangzhou dishes, including Hangzhou Roast Chicken (commonly known as the Beggar's Chicken, which is especially delicious with a pleasant aroma of lotus leaves), Dongpo Pork, West Lake Vinegar Fish, Sistern Song's Shredded Fish Soup.

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