Zhejiang, a land nurtured by the Qiantang River, not only nurtured the poetic sentiment of "sunrise, river flowers redder than fire," but also carved a unique culinary culture amidst the mundane world. Zhejiang cuisine, like a reserved Jiangnan scholar, is unassuming yet profoundly rich. Its philosophy of "fresh, tender, and refreshing" stands out among the eight major culinary schools. When chopsticks touch these exquisite dishes, it not only stimulates the taste buds but also engages in a cultural dialogue spanning millennia.
Hangzhou, the ancient capital of the Southern Song Dynasty, imbues its cuisine with a profound literati spirit. West Lake Vinegar Fish perfectly blends the freshness of grass carp with the tart aroma of vinegar. The fish, simmering in an amber-colored sauce, blooms like garlic cloves. Legend has it that this dish is closely associated with the Song Dynasty poet Su Shi. The primitive wisdom of baking beggar chicken, sealed in mud, embodies the life philosophy of "the great way is simplicity." Longjing Shrimp exquisitely blends tea culture and culinary art. The tender shoots of Longjing tea brewed before the Qingming Festival complement the sweetness of river shrimp, evoking the fragrance of spring. These dishes avoid heavy colors, but instead reveal their essence in a subtle, subtle lightness, reminiscent of the blank spaces found in Southern Song Dynasty literati paintings.
Ningbo, born on the coast, is renowned for its exceptional seafood cuisine. In pickled mustard greens and yellow croaker soup, the savory and fresh mustard greens and the plumpness of the yellow croaker create a wondrous chemistry, resulting in a milky broth that condenses the essence of the sea. Stir-fried red crab with red roe, using a method of intoxicating wine to preserve the roe of swimming crab, creates a savory flavor that is a cherished memory for coastal residents. This goes without saying, as do the dazzling array of smaller seafood such as mud snails, razor clams, and tidal borers, all of which, with simple preparation, unleash their astonishing freshness. These seafood delicacies not only nourish the appetites of Ningbo residents but also shape their generous yet refined character.
Shaoxing cuisine is imbued with the rich aroma of rice wine. In the braised pork belly with preserved preserved vegetables, the shiny black preserved preserved vegetables absorb the fat from the pork belly, leaving the meat tender yet not greasy. This wisely prepared home-cooked dish has witnessed countless Shaoxing family reunions. Drunken Chicken and Shrimp are flavored with aged Huadiao wine, the aroma permeating the dishes without overpowering the original flavors of the ingredients, showcasing the Shaoxing people's masterful use of rice wine. Even the commonplace stinky tofu has become a regional symbol thanks to its unique mold-making process. The stark contrast between "smelly and fragrant" perfectly captures the Shaoxing people's cold exterior and warm heart.
Wenzhou snacks, on the other hand, showcase the wisdom of the local market, drawing on the gifts of the mountains and seas. Glutinous rice is topped with chopped fried dough sticks and minced meat, a simple yet satisfying combination. Lantern cakes are crispy on the outside and soft on the inside, with the sweetness of shredded radish accentuated by frying. Fish balls, made without flour, rely solely on beating the fish for a firm texture, resulting in a springy and delicious texture. These street foods lack fancy presentation, yet their genuine flavors become a persistent source of homesickness for those traveling the world. Perhaps the courage of Wenzhou residents to venture far and wide stems from these vibrant gustatory memories.
The diversity of Zhejiang cuisine mirrors the richness and diversity of its landscape. The refined elegance of Hangzhou cuisine, the bold and unrestrained style of Ningbo seafood, the fragrant aroma of Shaoxing cuisine, and the streetwise wisdom of Wenzhou snacks all combine to create a diverse and diverse culinary landscape. Hidden within this diversity lies a profound respect for the natural flavors of ingredients—spring bamboo shoots, summer lotus roots, autumn crab, winter lamb—Zhejiang people always utilize seasonal ingredients in their most appropriate ways. This culinary philosophy of embracing nature and pursuing authenticity aligns with the core spirit of Jiangnan culture, "Tao follows nature."
From the clear soups served in celadon bowls to the rich, rich stews in coarse earthenware pots, Zhejiang cuisine strikes a perfect balance between refinement and simplicity. It is not only a culinary delight but also a manifestation of the aesthetics of life. When we occasionally stop in our fast-paced modern lives and savor an authentic Zhejiang dish, we may be able to rediscover the reverence for ingredients, the sensitivity to seasons, and the dedication to life - these culinary wisdoms that transcend time and space are the most precious gifts Zhejiang has given to the world.
