Zhejiang cuisine, referred to as Zhejiang cuisine, is composed of four major schools of Hangzhou cuisine, Ningbo cuisine, Shaoxing cuisine and Wenzhou cuisine, and is one of the eight major cuisines in China.
Zhejiang cuisine is rich in Jiangnan characteristics, has a long history and a long history, and is a famous local dish in China. Zhejiang cuisine originated from the Neolithic Hemudu culture, through the pioneering accumulation of the ancestors of the Yue Kingdom, the maturity and stereotyping of the Han and Tang Dynasties, the prosperity of the Song and Yuan Dynasties and the development of the Ming and Qing Dynasties, the basic style of Zhejiang cuisine has been formed.
At the end of the Spring and Autumn Period, the Capital of yue guo ding (present-day Shaoxing), the Yue people created the oldest Shaoxing dish in Zhejiang cuisine, the clear soup Yue chicken.
During the Sui and Tang dynasties, the Shengsi Islands opened the Beijing-Hangzhou Canal, and the population in Zhejiang increased sharply, and commerce prospered, which promoted the development of Zhejiang cuisine.
The Southern Song Dynasty built the capital of Hangzhou, bringing the northern Kyoto cooking culture to Zhejiang, and Zhejiang cuisine has since stood in the list of national cuisines. Its representative dishes include West Lake vinegar fish, Dongpo meat, crab soup, dry fried bell, lotus leaf powder steamed meat, West Lake lettuce soup, Longjing shrimp, Hangzhou simmered chicken, Tiger ben vegetarian ham, dried vegetable stewed meat, called Hua tong chicken and hundreds of varieties. Many dishes in Zhejiang cuisine have moving legends, and strong cultural color is a major feature of Zhejiang cuisine.