Provenance Technique Library

Hangzhou, Zhejiang Province Techniques

3 techniques from Hangzhou, Zhejiang Province cuisine

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Hangzhou, Zhejiang Province

Zhejiang Braised Pork Knuckle (Dongpo Ti Pang / 东坡蹄膀)

Hangzhou, Zhejiang Province

Whole pork knuckle braised Dongpo-style in a sealed clay pot or casserole with Shaoxing wine, soy, rock sugar, and spring onion and ginger for 3+ hours until the collagen has fully dissolved into the braising liquid and the skin is tremblingly soft. Related to Dongpo Rou (belly) but uses the entire knuckle for more collagen and deeper flavour.

Chinese — Zhejiang/Hangzhou — Braised Pork →

Zhejiang Dongpo Pork — Slow Braise Philosophy

Hangzhou, Zhejiang Province

Named for Song Dynasty poet Su Dongpo, this pork belly braise is a cornerstone of Hangzhou cuisine. The meat is first blanched, then tied with straw or string to maintain shape, then slow-braised in Shaoxing wine, soy, rock sugar, and aromatics for 2+ hours. The final dish trembles on the chopstick and dissolves on the tongue — fat and lean layers in perfect equilibrium.

Chinese — Zhejiang — Iconic Braise foundational →

Zhejiang West Lake Fish in Vinegar Sauce (Xi Hu Cu Yu)

Hangzhou, Zhejiang Province

Xi hu cu yu (西湖醋鱼) — West Lake fish in vinegar sauce — is one of Hangzhou's iconic dishes: a whole grass carp (li yu) is blanched in water with ginger and Shaoxing wine, then doused with a sweet-and-sour sauce thickened with starch. The sauce is clear, not red — using Zhejiang dark vinegar, sugar, soy, and ginger. Historically served on West Lake itself, at floating restaurants.

Chinese — Zhejiang — Classic Fish foundational →