Qiantang River Cuisine Hangzhou Cuisine

Author: Wang Debiao, Editor-in-Chief
Publisher:
Publish Date: 2005-01-01
Features: Hang Cuisine, as an important part of the Eight Great Culinary Traditions of China, is renowned both domestically and internationally for its strict 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 Great Culinary Traditions of China. Its cooking techniques excel in stir-frying, deep-frying, quick-frying, roasting, steaming, and braising. The dishes are crafted to balance color, aroma, taste, presentation, and utensils, continuously innovating to create 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 Yidian Holiday Hotel in Fuyang, Hangzhou, have innovated new Hang Cuisine based on traditional techniques, experimenting with various cooking methods and incorporating the characteristics of Eastern culinary culture. They have also won awards in consecutive editions of the "West Lake Expo Food Festival" and the "Chinese Culinary Festival," as well as the inaugural "Spring River Food Festival." This book compiles new Hang Cuisine, the essence of Hang Cuisine, and award-winning dishes from the hotel, hoping to provide readers who love cooking with both inspiration and improvement.