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Cooking, Chinese--Zhejiang style


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    • Cooking, Chinese--Zhe cai style
    • Cooking, Zhe cai
    • Cooking, Zhejiang
    • Zhe cai cooking
    • Zhejiang cooking

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    • found: Work cat.: Li, F. Zhejiang te se cai, 2005.
    • found: Wikipedia, Dec. 19, 2007:Chinese cuisine (There are eight main regional cuisines: Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Szechuan, and Zhejiang) Zhejiang cuisine (Zhejiang cuisine is one of the Eight Culinary Traditions of China. It is derived from the native cooking styles of the Zhejiang region in China. The cuisine is consisted of four styles, each originating from a city in the province: the Shaoxing style specializing in poultry and freshwater fish, the Wenzhou style also enjoyed the greatest sources and taste of seafood as well as poultry and livestock, and the Ningbo style specializing in seafood, with emphasis on freshness and salty taste. Hangzhou style is characterized in rich in variation and the utilization of bamboo shoots.)
    • found: China daily website, Dec. 19, 2007(Zhejiang cuisine, also called Zhe Cai for short, is one of the eight famous culinary schools in China. Comprising the specialties of Hangzhou, Ningbo and Shaoxing in Zhejiang Province regarded as "land of fish and rice", Zhejiang cuisine, not greasy, wins its reputation for freshness, tenderness, softness, and smoothness of its dishes with mellow fragrance. Hangzhou cuisine is the most famous one among the three.)
    • found: The China experience: China culture index Web site, Dec. 19, 2007:Zhejiang dishes (Zhejiang dishes consist of dishes from Hangzhou, Ningbo, Shaoxing and Wenzhou. Typical dishes are West Lake carp with vinegar sauce, Dragon well shrimp, Huofang with honey, and West Lake water shield soup)

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    • 2007-12-19: new
    • 2010-06-17: revised

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