Hangzhou, Ningbo and Shaoxing cuisines together comprise Zhejiang cuisine (zhe cai), which is itself one of the eight major Chinese cooking styles.  Applauded for its tenderness, freshness and crispness, Zhejiang food is a welcome relief from the greasy dishes of Sichuan and the northern provinces.  Based heavily in seafood and rice, Hangzhou cuisine is the most distinctive of the zhe cai sub-groups with its elaborate preparation and wide variety of cooking techniques.  

Seafood and pork are the dominant meats, and vegetables change with the seasons, though bamboo shoots remain a constant.

While most enjoy the lightness of Zhejiang flavors, some find the food bland and tasteless.  If this is you, never fear.  You can eat at any of the various Sichuan, Shaanxi, and Xinjiang restaurants throughout the city. 

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