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Finding fusion in Hangzhou
By Xu Wenwen |
November 17, 2011, Thursday
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Print Edition
Print Edition
CONTEMPORARY fusion cuisine began in the 1970s, and Chinese cuisine with so many regional styles is natural for fusing, blending and melding.
Major traditions include Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan and Zhejiang cuisines. Basically, southern China's cuisines are mild, making them ideal for fusion.
Shanghai Daily tries some fusion dishes popular in Hangzhou.
Dongpo Roll
This is a fried roll the size of a spring roll, a traditional Chinese snack. It takes its name from Dongpo Pork, a representative Hangzhou dish.
Dongpo Pork is named after the famed Song Dynasty (960-1279) poet Su Dongpo who supposedly invented the dish. It is made by pan-frying and then "red cooking" pork belly. The pork is very fatty, about half fat and half lean. It's oily but not greasy and has an aroma of wine.
Dongpu roll is a fusion dish: fried roll with crumbs outside and Dongpu Pork and meigancai inside. It's crispy, salty and savory.
Meigancai is a type of dry pickled Chinese mustard that consists of various kinds of mustards and cabbage that have been dried, steamed and salted. It's used to flavor stewed dishes, especially meat.
The stuffing is made of stewed meigancai with Dongpo Pork. Then it is rolled in bread crumbs and deep fried, like many Western fast foods.
Where to eat:
? Yuezhehui Restaurant
Address: 2 Baochu Rd N.
Tel: (0571) 8806-7788
Orange and Chinese Roast Duck
Duck a l'Orange from France (seared duck breast glazed with sweet orange sauce) has been adapted by using Chinese roast duck. Sometimes it is served simply and sometimes duck and orange are mixed in a salad. But the duck is prepared like Peking Roast Duck, China's most celebrated dish.
One is supposed to put a piece of orange and slice of duck together in the mouth, so the flavors merge and melt; the orange juice and pulp cuts the oiliness of the duck. The sweet and sour taste of the orange brings out the real flavor of smoked duck.
Where to eat
? Yuezhehui Restaurant
Address: 2 Baochu Rd N.
Tel: (0571) 8806-7788
? Le Varza Café
Address: 10 Beishan Rd
Tel: (0571) 8796-8775
Address: 1F, 38 Hubin Rd
Tel: (0571) 8768-5847 ext 6620
Escargot Stewed with Eggplant
Escargot or land snails are eaten in many Western countries, while Chinese people generally prefer freshwater or sea snails.
Escargot stewed with eggplant uses a Chinese cooking method to prepare fat land snails.
Snails are first boiled, then steamed with ginger and wine, a traditional method to ensure that snails are spongy and don't have a raw smell.
Eggplant is sliced, fried and finally braised together with the snail in a pot. Butter, sugar, soy sauce and seasonings are added to make a broth.
Where to eat
? Green Tea
Address: 83 Longjing Rd
Tel: (0571) 8788-8022
Address: 238 Dadou Rd
Tel: (0571) 8899-8377
? Golden Chino
Address: 149-2 Qingchun Rd
Tel: (0571) 87210777
Major traditions include Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan and Zhejiang cuisines. Basically, southern China's cuisines are mild, making them ideal for fusion.
Shanghai Daily tries some fusion dishes popular in Hangzhou.
Dongpo Roll
This is a fried roll the size of a spring roll, a traditional Chinese snack. It takes its name from Dongpo Pork, a representative Hangzhou dish.
Dongpo Pork is named after the famed Song Dynasty (960-1279) poet Su Dongpo who supposedly invented the dish. It is made by pan-frying and then "red cooking" pork belly. The pork is very fatty, about half fat and half lean. It's oily but not greasy and has an aroma of wine.
Dongpu roll is a fusion dish: fried roll with crumbs outside and Dongpu Pork and meigancai inside. It's crispy, salty and savory.
Meigancai is a type of dry pickled Chinese mustard that consists of various kinds of mustards and cabbage that have been dried, steamed and salted. It's used to flavor stewed dishes, especially meat.
The stuffing is made of stewed meigancai with Dongpo Pork. Then it is rolled in bread crumbs and deep fried, like many Western fast foods.
Where to eat:
? Yuezhehui Restaurant
Address: 2 Baochu Rd N.
Tel: (0571) 8806-7788
Orange and Chinese Roast Duck
Duck a l'Orange from France (seared duck breast glazed with sweet orange sauce) has been adapted by using Chinese roast duck. Sometimes it is served simply and sometimes duck and orange are mixed in a salad. But the duck is prepared like Peking Roast Duck, China's most celebrated dish.
One is supposed to put a piece of orange and slice of duck together in the mouth, so the flavors merge and melt; the orange juice and pulp cuts the oiliness of the duck. The sweet and sour taste of the orange brings out the real flavor of smoked duck.
Where to eat
? Yuezhehui Restaurant
Address: 2 Baochu Rd N.
Tel: (0571) 8806-7788
? Le Varza Café
Address: 10 Beishan Rd
Tel: (0571) 8796-8775
Address: 1F, 38 Hubin Rd
Tel: (0571) 8768-5847 ext 6620
Escargot Stewed with Eggplant
Escargot or land snails are eaten in many Western countries, while Chinese people generally prefer freshwater or sea snails.
Escargot stewed with eggplant uses a Chinese cooking method to prepare fat land snails.
Snails are first boiled, then steamed with ginger and wine, a traditional method to ensure that snails are spongy and don't have a raw smell.
Eggplant is sliced, fried and finally braised together with the snail in a pot. Butter, sugar, soy sauce and seasonings are added to make a broth.
Where to eat
? Green Tea
Address: 83 Longjing Rd
Tel: (0571) 8788-8022
Address: 238 Dadou Rd
Tel: (0571) 8899-8377
? Golden Chino
Address: 149-2 Qingchun Rd
Tel: (0571) 87210777
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