Huzhou Zhejiang, China Travel Guide
Huzhou cuisine branches from Zhejiang cuisine (浙菜, Zhècài), one of China's Eight Great Cuisines. Its traditions reflect the Jiangnan (south of the Yangtze River) culinary style.
The cuisine puts emphasis on fresh ingredients, delicate flavors, and a slight sweetness. Historically, Taihu Lake's freshwater fish and Huzhou's fame for silk and tea have shaped its gastronomy.
The cuisine offers fresh, mellow, light, and slightly sweet flavors. It has less spiciness than central or western Chinese cuisines.
Dishes are often steamed, braised, stir-fried, or stewed, highlighting the natural flavors of ingredients.
Soy sauce, rice wine, sugar, ginger, and scallions are typical additions to many dishes.
"Three Whites of Taihu Lake": Silver fish, white shrimp, and palebait. Often steamed or stir-fried.
Found in restaurants near Taihu Lake and throughout Huzhou.
Small, delicate wontons served in a clear, flavorful broth.
A common breakfast item or light snack.
A sweet, steamed rice cake, often pinkish, filled with red bean paste and sometimes auspicious characters.
Popular in historic towns like Nanxun.
Fresh Anji bamboo shoots are a seasonal highlight. They appear in diverse preparations, including braised, stir-fried, or in soup.
Taihu Lake crabs become a culinary highlight, specifically available from October to November.
Fine dining establishments appear mainly in luxury hotels. These include the Sheraton Huzhou Hot Spring Resort. High-end Chinese restaurants specializing in refined Zhejiang cuisine also offer such experiences.
Mid-range restaurants are numerous throughout Huzhou city and larger towns like Nanxun. They present a wide selection of local and regional Chinese dishes in comfortable settings.
Small local eateries, noodle shops, dumpling stalls, and street food vendors are common. They provide genuine, affordable meals, specifically in areas with local foot traffic.
Wet markets (菜市场 - càishìchǎng) offer fresh produce. Some modern shopping malls may feature food courts with various options.
International cuisine is limited. Western fast-food chains are available. A few international restaurants may appear in modern commercial complexes in Huzhou city. Some Moganshan resorts cater to global tastes.
Many dishes use meat/seafood broth/oil.
Very limited or non-existent. Travelers needing this food should plan accordingly or bring provisions.
Extremely difficult due to pervasive a salty. Carry phrase cards. Self-catering or simple dishes may suffice.
Translation apps (Pleco, Baidu Translate) and pre-written cards are useful for dietary communication.
Anji County offers opportunities for tea plantation visits. This often includes tea picking (seasonal) and infusion tasting.
Discover the journey from leaf to cup.
Some local farms may offer agri-tourism experiences, allowing a look into local agricultural practices.
Engage with local food producers directly.
Local traditional festivals may feature specific foods. Major international food festivals do not characterize Huzhou.
Shared dishes, use of chopsticks (avoid vertical placement), toasting customs, and respecting elders' seating and eating order.
Meals typically appear family-style, with multiple dishes for sharing. Toasting is common, especially with alcoholic drinks.
Chopsticks serve as standard eating utensils. Avoid sticking chopsticks vertically in a rice bowl; this habit resembles incense at funerals.
Allow elders or the host to begin eating before you do. The guest of honor typically sits facing the entrance of the dining area.
Braised Pork with Preserved Vegetables (梅菜扣肉): A Zhejiang classic with tender pork belly and preserved mustard greens.
Fried or roasted, this is a traditional, protein-rich local delicacy for adventurous eaters. Find it in local markets or specialty restaurants.
Yellow rice wine, a local alcoholic specialty. Local beers and Baijiu (白酒 - strong distilled liquor) also are featured in local menus.
Always ask about ingredients if you have allergies. Use translation apps for clearer communication with local vendors.
