Hangzhou cuisine, also known as Hangbang cuisine, is the most representative branch of Zhejiang cuisine, emphasizing lightness and seasonality while preserving the freshness and original taste of ingredients. In recent years, with the upgrading and changing tastes of the general public, Hangbang cuisine has undergone a series of improvements and innovations based on tradition. One of the representatives is the tai chi pearl fish balls, uniquely created by the century-old Hangzhou catering brand "Zhiweiguan".

Sheng Zhongfei, executive chef at "Zhiweiguan" in Hangzhou, introduced that pure soup fish balls are a special dish in traditional Hangbang cuisine. Tai chi pearl fish balls, on the other hand, innovatively shape the fish balls into pearl-sized pieces based on pure soup fish balls and use shepherd's purse soup and shark's fin pumpkin soup to create a yellow-green tai chi pattern. While retaining its fresh and smooth taste, it also enhances its palatability and ornamental value, embodying distinct Chinese characteristics. This dish was also selected for the menu of the First Chinese Food Festival at the United Nations headquarters in 2008, earning praise from diplomatic envoys of various countries.

Co-produced by ZICC and dotdotnews

Editor: Zhang Fangyu