Hangzhou unveils its first-ever standards for local cuisine, or Hangbang cuisine, on Dec 5. [Photo/tidenews.com.cn]

Hangzhou unveiled its first-ever standards for local cuisine, or Hangbang cuisine, on Dec 5, marking a milestone in the preservation and promotion of this renowned culinary tradition.

Hangbang cuisine, a key part of Zhejiang cuisine—one of China's eight major culinary traditions—boasts a history of exquisite flavors and refined techniques. Signature dishes like Longjing Shrimp, Dongpo Pork, and West Lake Vinegar Fish are now standardized in a detailed guide.

The new standards outline precise requirements for ingredients, cooking techniques, equipment, and presentation. For example, Dongpo Pork must use skin-on pork belly and follow a defined process, including layering scallions and ginger at the base, precise seasoning with yellow wine, soy sauce, and sugar, and strict cooking times and temperatures.

The initiative, led by the Hangzhou municipal bureau of commerce, aims to address inconsistencies in preparation methods that have affected the quality of Hangbang dishes. A specialized committee involving culinary experts, chefs, and academics developed the standards, ensuring they balance tradition with modern precision.

The standards are part of a broader strategy to promote Hangbang cuisine globally. Future plans include certification programs, expanded dish standards, and initiatives to solidify Hangbang cuisine as a cultural and culinary icon of Hangzhou.

Dongpo Pork. [Photo/tidenews.com.cn]