Zhejiang cuisine is one of the eight Culinary Traditions of Chinese cuisine. It derives from the traditional ways of cooking in Zhejiang province in China, south of Shanghai and around the former Chinese capital of Hangzhou. In general, Zhejiang-style food is not greasy but has a fresh and soft flavor with a mellow fragrance.
 Zhejiang cuisine consists of at least three styles, each originating from a city in the province:
• Hangzhou style, characterised by rich variations and the utilisation of bamboo shoots. It is served by restaurants such as the Dragon Well Manor.
• Shaoxing style, specialising in poultry and freshwater fish.
• Ningbo style, specialising in seafood, with emphasis on freshness and salty dishes.
Some sources also include the Wenzhou style as a separate subdivision (due to its proximity to Fujian), characterised as the greatest source of seafood as well as poultry and livestock.
About half the dishes on a Hangzhou menu contain bamboo shoots, which add a tender element to the food.
    Some typical Zhejiang cuisines: Dongpo pork; Beggar’s chicken; West Lake fish in vinegar; West Lake brasenia schreberi soup; Longjing shrimp meat; Honey lotus root; Mitten crab; Xiaolongbao.