Discover Chinese food
Local dishes, ingredients and the stories behind them.
Linhai egg-white fritters 蛋清羊尾
The outside is airy and tender, while the center is smooth and sweet. Freshness is crucial because the foam-based shell settles as it cools.
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Shaoxing fried fermented tofu 绍兴臭豆腐
The aroma is forceful and fermented, but the interior can taste milder and creamier than the smell suggests. A dip adds sweetness, salt or heat.
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Shaoxing spiced broad beans 茴香豆
The beans are savory, gently aromatic and pleasantly mealy inside. Their mild seasoning makes them easy to eat slowly with a drink.
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Shaoxing wine-marinated chicken 绍兴醉鸡
Expect a noticeable wine fragrance, savory seasoning and a firm yet tender chilled texture. It tastes different from chicken braised until soft in a hot sauce.
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Huzhou tofu-skin parcels 湖州千张包
The skin is tender with a slight bean-like chew, contrasting with the juicy, finer filling and light surrounding liquid.
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Jiaxing leaf-wrapped rice dumplings 嘉兴粽子
The rice is sticky and richly seasoned, with a faint leaf aroma. Pork fat softens into the rice, while sweet versions offer a very different balance.
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Longyou fermented rice cake 龙游发糕
The crumb is soft and spongy, with a lightly fermented aroma and gentle sweetness. Warm slices are especially supple, while cooling makes them firmer.
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Quzhou spicy heads and duck feet 三头一掌
The attraction is concentrated seasoning and varied textures, from tender cheeks to gelatinous skin and chewy tendons. Bones make eating slow.
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Jinyun baked pork flatbread 缙云烧饼
The crust becomes crisp and blistered while the filling releases savory juices. Preserved greens contribute a salty, slightly fermented depth that balances the pork fat.
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Lanxi egg-filled pancake 兰溪鸡子馃
The egg gives the center a moist, rich texture against the cooked dough and savory filling. A fresh cake can be hot enough for the filling to escape when bitten.
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Dongyang thick-soup noodles 东阳沃面
The broth is smooth and coating, with soft noodles and many small textural changes from the diced additions.
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Zhoushan braised hairtail 舟山红烧带鱼
The flesh is tender and rich, with a firm central bone and smaller bones that require attention. The braise adds salty depth and a little sweetness.
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