Hangzhou Cuisine is also known as Hangbang Cuisine. Hangbang Cuisine is a representative of ZheJiang Cuisine, which is one of the eight cuisines in China. 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.
Hangbang Cuisine prefers stir-fried dishes, soups and seafood and are said to include bamboo shoots in half of their dishes. Sweet and sour is a typical Shanghai taste. Eating meat with meals was considered a luxury, as the typical meal consisted of vegetables, beans, and rice.
They are cooked using a variety of methods including baking, stewing, braising, steaming and deep-frying. Fish, crab and chicken are made “drunken” with spirits and briskly cooked, steamed or served raw. Salted meats and preserved vegetables are also commonly used to enhance various dishes. Sugar is an important ingredient in Shanghai cuisine, especially when used in combination with soy sauce. Another characteristic is the use of a great variety of seafood. Rice is more commonly served than noodles or other wheat products.