It derives from the traditional ways of cooking in Zhejiang Province, which is located south of Shanghai and centred around Hangzhou, a historical Chinese capital.

In general, Zhejiang cuisine is not greasy but has a fresh and soft flavour with a mellow fragrance.

[1] Zhejiang cuisine consists of at least three styles, each originating from a major city in the province:[2] Some sources also include the Wenzhou style Ou cuisine) as a separate subdivision due to its proximity to Fujian Province.

Wenzhou style is characterised as the greatest source of seafood as well as poultry and livestock.

[2] Ningbo confectioneries were celebrated all over China during the Qing dynasty.