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 Great Cuisines of China, is renowned both domestically and internationally for its strict ingredient selection, meticulous preparation, fresh and smooth taste, emphasis on original flavors, diverse flavors, and adaptability to seasons. In recent years, with the deepening of reform and opening-up, rapid economic development, and increasing living standards, people have higher demands for food. Hang Cuisine draws from various culinary traditions, skillfully utilizes local specialties, absorbs the essence of the Eight Great Cuisines of China, and excels in cooking techniques such as stir-frying, deep-frying, quick-frying, roasting, steaming, and braising. The dishes balance color, aroma, taste, shape, and presentation, continuously innovating to create new Hang Cuisine, which has brought Hang Cuisine to prominence and made Hang-style restaurants popular across the country. Under the guidance of Mr. Wang Debiao, a national-level senior culinary technician and Chinese culinary master, the young chefs of Hangzhou Fuyang Eden Holiday Hotel have innovated new Hang Cuisine based on traditional techniques, using various cooking methods and incorporating the characteristics of Eastern cuisine. They have also won awards in several consecutive events such as the "West Lake Expo Food Festival" and the "Chunjiang Food Festival." This book collects new Hang Cuisine, the essence of Hang Cuisine, and the award-winning dishes of the hotel, hoping to provide readers who are passionate about cooking with helpful insights and improvements.