Dongpo Pork is a signature Hangzhou dish. [Photo/Tide News]

Hangzhou in East China's Zhejiang province has introduced the first official standards for its iconic cuisine, unveiled during the 24th China (Hangzhou) Food Festival on Dec 5 at the historic Lou Wai Lou restaurant by West Lake.

The new standards provide detailed guidelines on raw materials, cooking techniques, equipment, and cultural heritage for signature dishes. Each recipe specifies ingredients, preparation methods, presentation, and even sensory details like taste, aroma, and texture.

For example, Dongpo Pork, a beloved classic, must be made with skin-on pork belly arranged neatly in a pot with scallions, ginger, rice wine, soy sauce, sugar, and water. The cooking process follows exact steps, including instructions on serving temperature and timing.

Chef Hu Zhongying, a key contributor to the standards, emphasized the importance of precision.

"Everything from ingredient selection to seasoning and cooking temperatures is quantified," Hu explained, noting that chefs must now use scales and measuring tools for consistency.

Traditional vague instructions like "a pinch" or "a bit" have been replaced with precise measurements, ensuring that recipes can be accurately preserved and promoted globally.

One example is the West Lake Vinegar Fish standard, which took over a year to finalize through expert discussions and repeated cooking trials. The refined process maintains the dish's traditional flavor while modernizing the recipe for clarity.

Gao Zhenggang, executive chef at Lou Wai Lou, commented that these guidelines enhance the accessibility of Hangzhou cuisine while preserving its rich heritage.