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Zhoushan locates in the coastal area of eastern Zhejiang. Zhejiang cuisine, alternatively known as Zhe cuisine, is one of the Eight Culinary Traditions of Chinese cuisines. It derives from the traditional ways of cooking in Zhejiang Province, which is located south of Shanghai and centered on Hangzhou, a historical Chinese capital. In general, Zhejiang cuisine is not greasy but has a fresh and soft flavor with a mellow fragrance.


The Sweet and Sour Pork Fillet


The Sweet and Sour Pork Fillet, Tang Cu Li Ji in Chinese, is popular among many people at home and abroad with lean pork as the main ingredient. Although belonging to Zhejiang Cuisine, the dish also has a great fame in Shandong Cuisine, Sichuan Cuisine, and Cantonese Cuisine. People love its special flavor of sweet mixed with sour, its freshness and crispy taste.


West-lake Braised Fish in Vinegar 


West-lake Braised Fish in Vinegar is a traditional delicacy in Hangzhou. It is said that there was once a boy who made his living by fishing. When he fell ill, his sister-in-law fished for him and braised the fish she caught with a marinade of vinegar and sugar. He was said to have made an immediate recovery after eating it. The boy's story aroused the attention of the emperor and the recipe has been used ever since.


Bingtang Jiayu


Bingtang Jiayu (Steamed Soft-shelled Turtle in Crystal Sugar Soup) takes the first place in the ten famous Ningbo dishes. The bright golden color easily arouses one's appetite. It is both sweet and salty with a strong fragrance. In addition to being delicious, it also boasts of being rich in protein, iodine and vitamin B.

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