Qiantang River Cuisine: Hangzhou Cuisine

Author: Hangzhou Fuyang Eden Holiday Hotel
Publisher:
Publish Date: 2005-07-01
Features: Hang Cuisine, as an important part of the eight major Chinese culinary schools, is renowned both domestically and internationally for its rigorous ingredient selection, meticulous preparation, fresh and smooth taste, emphasis on original flavor, diverse flavors, and adaptability to seasons. In recent years, with the deepening of reform and opening-up, rapid economic development, and the continuous improvement of people's living standards, there has been a higher demand for dining. Hang Cuisine draws from various culinary traditions, skillfully utilizes local specialties, and absorbs the essence of the eight major Chinese culinary schools. Its cooking techniques excel in stir-frying, deep-frying, quick-frying, roasting, steaming, and braising. The dishes are crafted to balance color, aroma, taste, shape, and presentation, continuously innovating and creating new Hang Cuisine. This has brought Hang Cuisine to prominence, with Hang-style restaurants spreading across the country, beloved by people nationwide. Under the guidance of National Senior Culinary Technician and Chinese Culinary Master Wang Debiao, the young chefs of Hangzhou Fuyang Eden Holiday Hotel have innovated new Hang Cuisine based on different ingredients, employing various cooking techniques, and integrating the characteristics of Eastern culinary culture. They have also won awards in consecutive editions of the "West Lake Expo Food Festival" and "Chinese Culinary Festival," as well as the inaugural "Spring River Food Festival." This book compiles new Hang Cuisine, the essence of Hang Cuisine, and the award-winning dishes of the hotel, hoping to provide readers who love cooking with helpful insights and improvements.