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We had an absolutely perfect day with our tour guide - Rogin Luo - who took us for a hike along The Great Wall! Didn't know what to expect and were thrilled to have him as our guide. Very imformative, knowledgable and fun! We go to experience a part of The Great Wall that was unrestored and see all its natural beauty. Got a long history lesson along the way!

After the hike, we all went to lunch at a small place at the bottom of the hill. Located in a house, we ate lunch in the proprietors bedroom! What a hoot! Rogin is the Best of the Best! This tour company delivered for us and we are extremely grateful.

Karenkatz,
Westborough, Massachusetts
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Home  »  China Travel Guide  »  Chinese Culture  »  Chinese Cuisines  »  Zhe Cuisine
Zhe Cuisine

Zhejiang Province is near the sea in the east. There are thousands of miles of coastline and rich seafood, such as the famous Zhoushan fishing ground fish, hairtail, octopus, grouper, lobster and oyster, clams, shrimp, crab. Plains and rivers are cross-distributed. The famous Taihu Lake is located in the south of Huzhou, rare species of freshwater fish, such as perch, carp, shrimp, crabs and other fish. It is also the main producing area of Sericulture and rice, known as the "breadbasket" of China. The mountainous southwest, historically famous for game delicacies like Qingyuan mushrooms, Jingning black fungus. Zhejiang Central Basin - Jinqu basin, namely Jinhua big barn. The famous Jinhua ham is made of the famous Jinhua Pig. The world-famous Hangzhou Longjing tea leaves, Shaoxing wine are all indispensable superior raw materials of cooking.it is one part of Chinese culture.

Zhejiang cuisine (浙菜) has rich southern features with a long history and it is China's famous local dishes species. Zhejiang cuisine originated in the Neolithic Hemudu culture. Zhe cuisine has gone through the accumulation through pioneering ancestors, mature stereotypes in Han and Tang Dynasties, prosperity in Song and Yuan Dynasties and development in Ming and Qing Dynasties, the basic style of Zhejiang cuisine has been formed.


















Zhe Cuisine Culture
Many dishes of Zhejiang cuisine are full of beautiful legends. Zhejiang cuisine rich in culture is a major feature.

The "Song Sao fish Soup" is one of Hangzhou traditional dishes. Song Sao means the wife of Song youth in Hangzhou. According to legend, there was a young man whose surname was song and he fished for a living. There are times when he was sick, his wife personally went to the lake fishing, and then cooked dish with vinegar and sugar for him to eat. After eating the fish soup cooked by his wife, the young man soon recovered. Later, this dish was called "Song Sao Fish Soup". Each restaurant in Hangzhou serve this dish nowadays.

"Longjing shrimp" earned its name due to take the best of Hangzhou Longjing tea leaves. Hangzhou West Lake Longjing tea produced in the mountains near to the village while those produced in Lion Peak are the best, known as "color green, fragrant, pure taste and beautiful shape". This tea reportedly originated in the Tang and Song Dynasties. In Ming and Qing Dynasties, it was carefully nurtured by the local people and gradually had the unique quality. In Qing Dynasty, Longjing tea was a tribute. Hangzhou Longjing tea accompanied by fresh river shrimp before the Tomb-sweeping Day to make fried shrimp, named "Longjing shrimp", soon became the most famous Hangzhou dishes.


















Zhejiang Cuisine Characteristics
Zhejiang cuisine based on four schools. On the whole, there are more obvious characteristics style, but also has four characteristics in common: emphasis on the choice of materials, unique cooking, focus on the flavor, fine making.

Pay more attention to seasonal variety and exquisite materials in order to fully reflect the raw texture of soft and crisp, the seafood, fruits and vegetables. The seafood, fruits and vegetables with the goods, all of the seasonal, the use of poultry, beasts, are multi-specialty, fully reflects the choice of materials of Zhejiang. And follow the "four seasons of the order," which is the choice of materials in principle.

Zhejiang cuisine with a variety of cooking techniques known in the domestic and foreign countries, with fry, fried, braised, leavened, steaming, and roasting, altogether six categories. Zhejiang cuisine cooking methods commonly used in three dozen categories, because the material is applied technology, with emphasis on the main ingredient flavor, rich taste changes. It specializes in six techniques which all have its advantages.

Tastes focus on fresh and crisp, keep raw character. However, the development of cooking prove this so-called prominent raw taste, not the raw material with reasonable scientific cooking, to its dregs, leaving its essence. To its dregs, that is, except with a cooked deal, the need to use the onion, ginger, garlic, rice wine, vinegar, spices, to get rid of fishy smell of mutton and achieve flavoring effect, expel the bad taste of raw materials, increase the flavor of raw materials .

Zhejiang cuisine stress dishes form which should be sophisticated and delicate. In view of today's Zhejiang skilled chef’s knife techniques of integrated use, clever dishes, the cooking skills of delicate dishes, a plate of exquisite, many changes and elegant color, won the appreciation of the domestic and foreign gourmets. 




Add on: Beijing Cuisine
               Cantonese Cuisine
               Chuan Cuisine
               Lu Cuisine
               Min Cuisine
              Huaiyang Cuisine
              Xiang Cuisine





Trista




 

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