Cuisine: Hangzhou foods and their role in community health and nutrition.

Regional diets and associated cuisines and their contribution to overall regional nutrition are increasingly being scrutinized by scientists for their relationships to human health. The Hangzhou region in China has lower mortality rates associated with cardiovascular disease, lower incidences of diabetes mellitus and better blood pressure in the local population and the links between these lower rates of disease and the traditional regional cuisine are a source of interest. Zhejiang is located on the East Coast of China. The Northern part is well known for the extensive network of channels that produce a vast array of aquatic foods. The South West region and its extensive foothills are known for the production of rare and expensive venison and many types of fungi. The region is also known for the production of over ten different types of edible bamboos. The cuisine also involves many different types of green vegetables that accompany every meal. The best way to describe Hangzhou cuisine is the wide use of southern ingredients cooked in the typical northern manner. This combination leads to a unique taste combining the dainty and the smooth, the crisp and the tender, the simple and the elegant, the small and the exquisite. Overall the cuisine is known for it's low saturated fat and high PUFA, particularly long-chain omega-3 PUFA and fibre. There is extensive use of plant based foods high in complex phytochemicals and trace elements. This combination leads to a balanced nutrition that contributes to the community health in Hangzhou.