Chinese Food 中国美食

Quzhou baked pork & scallion buns 衢州烤饼

Expect a crisp surface, a tender interior and a strongly savoury filling. Small breads give a high ratio of browned crust to filling, while larger ones can feel softer and more meal-like.

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Ningbo slow-braised greens 宁波烤菜

The flavour is savoury with a gentle sweet note, and the texture is deliberately soft. This is a different vegetable experience from a quick stir-fry that aims to keep every stem bright and crisp.

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Nanxun braised pork hock 南浔浔蹄

The dish is rich and gelatinous, with a savoury-sweet sauce. The lean meat and soft skin give different textures in the same portion.

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Shanlian chilli-oil wontons 善琏辣油小馄饨

Slippery wrappers and a little meat filling make a lighter bite than a large dumpling. The chilli oil adds aroma and heat to the bowl.

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Cangqian mixed-lamb pot 仓前掏羊锅

It is a strongly lamb-flavoured meal with contrasting textures, from soft meat to firmer offal and gelatinous feet.

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Wushan flaky sweet pastries 吴山酥油饼

The pastry breaks into delicate flakes, with sweetness on or within the layers. A fresh version can be fragile and rich.

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Pounded Fish Soup with Three Shreds 三丝敲鱼

Pounded Fish Soup with Three Shreds (三丝敲鱼) is a traditional dish of Wenzhou (温州). Its three shredded ingredients are chicken breast, ham and shiitake mushrooms, cooked with stock and thin sheets of pounded fish.

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Qiandao Lake Clay Pot Fish Head 千岛湖砂锅鱼头

Qiandao Lake Clay Pot Fish Head (千岛湖砂锅鱼头) is listed among the local specialties of Zhejiang. The name includes 鱼头 (fish head).

Xin Erjinxian Dish 新二锦馅

Xin Erjinxian Dish (新二锦馅), literally the "new" Erjinxian, is a Jiaxing (嘉兴) dish of stuffed parcels that chefs developed from the older Erjinxian (二锦馅).

Pomfret with Rice Cakes 鲳鱼年糕

Pomfret with Rice Cakes (鲳鱼年糕) is a Zhejiang braise of pomfret, a silvery sea fish, cooked together with chewy rice cakes (年糕, niangao).

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Shredded Eel in Thick Sauce 烂糊鳝丝

Shredded Eel in Thick Sauce (烂糊鳝丝) is a traditional dish of Huzhou (湖州). An April 2023 Tide News (潮新闻) feature describes the version prepared by Cai Linrong (蔡林荣), a chef at Xiaoshaoxing Restaurant (小绍兴酒家), using wild eel from the Taihu (太湖) basin.

Yellow Croaker Soup with Pickled Greens and Bamboo 雪菜笋丝大汤黄鱼

Yellow Croaker Soup with Pickled Greens and Bamboo (雪菜笋丝大汤黄鱼) pairs yellow croaker with salt-preserved mustard greens and shredded bamboo shoots.

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