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The traditional Hangzhou's trademark dish of red-cooked pork belly, Dōngpō ròu, is built with a handful of Chinese staple ingredients like ginger, scallions, soy sauce and, most importantly, Shàoxīng rice cooking wine, an essential ingredient for red-cooked meals. The meat ... Read more
Despite its unusual name, tea is not the dominant flavor in tea egg, a popular, traditional snack item that originated in Zhejiang, but is found throughout China. The snack consists of an egg that is hard-boiled in (usually black) tea, soy sauce, and numerous spices such as anise, cinnamon, clove... Read more
Hangzhou-style duck pickled in soy sauce is a delectable specialty dish of Hangzhou cuisine that delivers the authentic flavors of the region. This dish consists of duck meat cooked in a marinade, and it is then covered with soy sauce and served alongside rice or noodles. Deliciously crispy on th... Read more
This popular Hangzhou dish with a sweet and sour flavor is traditionally made with cleaned grass carp that is poached or steamed with ginger, then covered with a sauce consisting of black vinegar, brown sugar, soy sauce, corn flour, water, and stock. When served, the fish is usually topped with s... Read more
Beggar's chicken is a Chinese delicacy and the city of Hangzhou's most famous dish, consisting of only one ingredient - a whole chicken. The secret is in the preparation method: the stuffed chicken is tightly wrapped in lotus leaves, packed in clay, and baked in a special oven or over an open fir... Read more
Often dubbed a Shanghainese specialty, drunken chicken is, in fact, an authentic dish originating from the Zhejiang province. The main ingredients of this chicken dish are a fresh, whole chicken and Shaoxing wine, a renowned rice wine produced in Zhejiang province. Originally, the recipe calls fo... Read more
Regarded as a specialty of Hangzhou city, fried shrimps with Longjing tea is one of the best-known dishes of Zheijang cuisine that makes use of the outstanding Longjing tea. Large live shrimps are first soaked in a marinade of egg whites, cornstarch, and rice wine, and then cooked along with stee... Read more
Sizzling rice in tomato sauce is a traditional Hangzhou dish consisting of piping hot tomato sauce that is poured over hot guoba (rice crust), producing an inviting fragrance and creating the characteristic sizzling sound, hence the name. Sometimes referred to as thunderbolt out of t... Read more
A hearty national specialty typically consumed during cooler seasons, this Chinese dish unites the sweet flavor of chestnuts with the savory and tender chicken meat. Chopped chicken is soaked in a marinade of Shaoxing wine, oyster and soy sauces, star anise, ginger, sugar, cinnamon, and seasoning... Read more
A dim-sum classic, fried stuffed bean curd paste is an exceptionally delicious and nutritious Chinese dish. This dish enhances the otherwise subtle flavor of bean curd by stuffing hollow bean curd pieces with a prawn-and-pork mince filling. The stuffed bean curd pieces are then pan-fried until ni... Read more
The Chinese dish known as braised spring bamboo shoots is often seen in the menus of numerous restaurants in the country because it is easy to prepare, high in nutrients, and has a delicious, savory flavor. Spring bamboo shoots are unearthed around April 5, also known as the Tomb-Sweeping Day. In... Read more
Fried eel slices is a Chinese dish that is especially popular in Hangzhou. It consists of eel slices that are stir-fried with garlic, creating a unique flavor in the process. These eel slices have a sour and sweet flavor and they are crisp on the outside while remaining tender inside. In recent y... Read more
Shaoxing is a type of Chinese rice wine produced in the eponymous city in the Zhejiang province. It is made from brown glutinous rice, and it is typically aged for decades. Although the name is mainly associated with cooking, authentic Shaoxing is also commonly enjoyed as a drink. It is ... Read more
Jinhua is a traditional type of dry-cured ham originating from the city of Jinhua in the Zhejiang province. The ham is produced using the hind legs of native Chinese pig breeds that have great meat and thin skin. Many procedures are necessary to produce this salty and tough ham, such as dressing,... Read more
Longjing tea, literally translated to dragon well, is one of the best and most popular Chinese teas. It is a type of pan-roasted green tea. After roasting, the leaves should be emerald-colored, broad, flat, smooth, and brittle. When brewed, this tea will produce a green-gold bre... Read more
Gunpowder tea is a type of green tea that has each leaf rolled into a tiny ball. It originates from Zhejiang province, but it is now produced in several Chinese regions, Sri Lanka, and Taiwan (Formosa). Gunpowder tea was originally hand-rolled into pellets, and though the process is now ... Read more