Chinese Food Detail

Zhejiang cuisine is derived from the native cooking styles of the Zhejiang region in China. The cuisine is consisted of three styles, each originating from a city in the province: the Shaoxing style specializing in poultry and freshwater fish, 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.. Fo Bao is a vegetarian abalone beautifully served in a bowl of mushroom soup. Some other dishes worth trying are vegetarian fish in spicy and oily soup, sea cucumber, and braised pork chops made with vegetarian materials.

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