What is Hang Gang Cuisine?

Hang Gang Cuisine, an important part of Zhejiang's food culture, belongs to an important school of Zhejiang cuisine, which, together with Ningbo Cuisine, Wenzhou Cuisine and Shaoxing Cuisine***, constitutes the traditional Zhejiang cuisine.

The taste of Hangzhou cuisine is mainly salty and slightly sweet. "Light" is a symbolic feature of Hangzhou cuisine. Specialties include West Lake Vinegar Fish, Dongpo Pork, Longjing Shrimp, Dried Bamboo Shoots with Old Duck in Casserole, and Eight Treasures Tofu.

Hangzhou cuisine is divided into two schools: "on the lake" and "in the city". The former uses fish, shrimp and poultry as its main ingredients, and is good at stir-frying, stewing and stir-frying, paying attention to the taste of freshness, crispness and tenderness, and focusing on retaining the original flavor.

The latter is mostly made of meat, and the cooking methods of Hang Gang Cuisine are mainly steaming, braising, blanching and burning, paying attention to the taste of light oil, light pulp, light and fresh, and focusing on freshness and saltiness.

The taste of Hangzhou cuisine is mainly salty, slightly sweet, but not as sweet as Suzhou cuisine, not as heavy as Shanghai cuisine, easy to be accepted. "Light" is a symbolic feature of Hangzhou cuisine, this feature is exactly in line with the trend of the development of dishes to "light".

In addition, Hangzhou cuisine is light and calm, "grab flavor" element is not much, this feature makes it easy to absorb the essence of dishes from all over the north and south, so Hangzhou cuisine is more like "universal dish", easy to win the favor of the north and south diners.