Zhejiang cuisine is one of the eight great culinary traditions of China, which has its origins in the Neolithic Hemudu culture.
It developed during the Yue, Han and Tang dynasties and flourished during the Song, Yuan, Ming and Qing dynasties. Known for its careful selection of ingredients, unique cooking methods, emphasis on natural flavours and refined presentation, Zhejiang is famous for its abundance of produce and seafood, earning it the title "Land of Fish and Rice". Specialities include Fuchun river herring, Zhoushan yellow bream, Jinhua ham, West Lake water lotus and Shaoxing rice wine.
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