Zhejiang local food
Local dishes, ingredients and the stories behind them.
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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Oil-braised spring bamboo shoots 油焖春笋
The shoots keep a clean, slightly crisp bite beneath the sauce, which adds richness and gentle sweetness. Older shoots are firmer and need different cooking.
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Ding Lianfang Tofu-Skin Parcels 丁莲芳千张包
Ding Lianfang Tofu-Skin Parcels (丁莲芳千张包) are a Huzhou (湖州) speciality wrapped in thin soybean sheets rather than a flour or rice wrapper.
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Jiande tofu buns 建德豆腐包
The wrapper is fluffy and mild, while the center is tender, moist and savory, sometimes with a clear chili kick.
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Qiantang bamboo shoots with fermented greens 倒笃春笋
The shoots offer a fresh, tender-crisp bite against the greens' concentrated savory aroma. It is a small-ingredient pairing with a pronounced flavor contrast.
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Stories from Zhejiang are on the way
Food articles and local dining stories from Zhejiang will appear here as they are published.