Zhejiang

What it is

Zhejiang cuisine — Zhe cai — is built on the river systems and tea hills around Hangzhou. The province’s centuries as an imperial capital left a polished, restaurant-driven tradition that prizes seasonal freshness over heat or richness.

How it tastes

A good Zhe plate tastes immediate: vinegar lifts a fish straight from West Lake, Longjing tea leaves perfume tiny river shrimp, and Shaoxing wine lends a winey backbone to braises. Sauces are typically thin and glossy.

Signature dishes & techniques

West Lake vinegar fish, poached and dressed tableside in a sweet-sour-ginger glaze, is the cuisine’s icon. Dongpo pork — named for the poet Su Dongpo — is a slow-braised square of pork belly that has spread across Chinese menus worldwide. Beggar’s chicken, wrapped in lotus leaves and baked in clay, is its theatrical centerpiece.