Zhejiang cuisine is one of the eight great culinary traditions in China. Its flavors are elegant and light, and Zhejiang cuisine has a reputation for freshness, tenderness, and smoothness. As Zhejiang is coastal, seafood is prominent. Seasonal, local ingredients also dominate – especially bamboo, thanks to the region’s huge bamboo forest. There are four streams in the Zhejiang kitchen: Hangzhou, Ningbo, Shaoxing and Wenzhou. Each has its own flavours, yet all regional varieties are characterized by careful selection of ingredients, meticulous preparation, and fresh, tender tastes.
Join Hutong Chef Sue as she takes you on a culinary journey through her home province, Zhejiang.
The Hutong’s Chinese Kitchen series is designed to teach you the basics and beyond. Each of our cooking workshops covers wok and cutting techniques, tips on how to combine spices and provides the Chinese names of ingredients. You’ll learn how to make best use of fresh seasonal produce and prepare balanced Chinese meals for you, your friends and family. Take a gastronomic tour of China’s regions in our Chinese Kitchen. Only at The Hutong. Sharing Culture. Sharing Knowledge.
Our recipes change with each class, according to the chef’s selected dishes and seasonal produce. Please let us know if you have any dish preferences and dietary restrictions.
Click here to visit our calendar and to sign up for Zhejiang.
Last not but not least, if you are a photography enthusiast click here to learn how you can win a voucher for 2 for a free cooking class, by entering our Culinary Photo Competition.