2. Zhiwei Pavilion West Lake vinegar fish, Longjing shrimp, Huatuo chicken, and West Lake water sheep soup. The most famous dishes with Jiangnan characteristics, such as Xishi Tongue, Silver Coil, Sam Sun Steamed Dumplings, Shrimp steamed dumplings, Cat's Ear, Fresh Meat Steamed Buns, Songsi Soup Bags and Colorful Wonton, are Happy Double, Silver Snow Fish in Chicken Juice, Dried Duck, Wulin Boiled Duck, Crab Sliced Fish, Dragon and Phoenix Club, Chili Lamb Leg and so on.
3. Yuan Kui Pavilion's "King of Noodles in the South of the Yangtze River" has a mantra: "If you don't eat noodles in Yuan Kui Pavilion when you go to Hangzhou, you have never been to Hangzhou." Yuan Kui Pavilion deals in hundreds of kinds of pasta, but the most famous ones are Erchuan noodles and fried eel noodles. The noodles in Yuan Kui Pavilion should be called "sitting noodles". The number one flour in Wuxi is selected and made by special personnel. After manual reinforcement, you should put a bamboo pole with a thick bowl and a length of 9 feet on it, and then sit for about half an hour manually. Every 30 Jin of flour is made into dough with a width of 8 feet and a length of 7 feet, which can be cut into noodles for about 3 minutes. The "sitting noodles" burn without paste, are tough and smooth, have "bones and muscles" when eaten, and the fabric preparation is also very particular. According to legend, Katakawa's ingredients were inspired by Su Dongpo, a poet of the Song Dynasty, who wrote when he was a local official in Hangzhou that "no meat makes people thin, and no bamboo shoots makes people vulgar". It takes fresh leg meat, fresh bamboo shoots and green vegetables as raw materials and is cooked by a chef. When a steaming bowl of Daoxiao Noodles is served, I can only see that the meat is red, the bamboo shoots are white, the vegetables are green, and the colors are distinct and appetizing. No wonder later generations often say, "It's good to have bamboo shoots and meat, and it's also delicious to burn noodles with cabbage." Another experience is the collocation of fried eel noodles and shrimps. It is said that during the Tongzhi period of the Qing Dynasty, the Qiantang area was rich in eels, but there were not many shrimps, which was very precious. In order to promote eel noodles, fishermen distribute eel and shrimp. The shrimps selected by Yuan Kui Pavilion are well-proportioned, and are now sold and burned. The eel is required to have a thick thumb, about 5 pieces per catty. Eels of this size are in their prime, and their meat is thick and tender. When cooking, fried eel noodles are fried with "three oils", that is, first fried with plants, then fried with pigs and then burned with sesame oil. In this way, shrimp and eel will be crispy and delicious.
3. Yuan Kui Pavilion's "King of Noodles in the South of the Yangtze River" has a mantra: "If you don't eat noodles in Yuan Kui Pavilion when you go to Hangzhou, you have never been to Hangzhou." Yuan Kui Pavilion deals in hundreds of kinds of pasta, but the most famous ones are Erchuan noodles and fried eel noodles. The noodles in Yuan Kui Pavilion should be called "sitting noodles". The number one flour in Wuxi is selected and made by special personnel. After manual reinforcement, you should put a bamboo pole with a thick bowl and a length of 9 feet on it, and then sit for about half an hour manually. Every 30 Jin of flour is made into dough with a width of 8 feet and a length of 7 feet, which can be cut into noodles for about 3 minutes. The "sitting noodles" burn without paste, are tough and smooth, have "bones and muscles" when eaten, and the fabric preparation is also very particular. According to legend, Katakawa's ingredients were inspired by Su Dongpo, a poet of the Song Dynasty, who wrote when he was a local official in Hangzhou that "no meat makes people thin, and no bamboo shoots makes people vulgar". It takes fresh leg meat, fresh bamboo shoots and green vegetables as raw materials and is cooked by a chef. When a steaming bowl of Daoxiao Noodles is served, I can only see that the meat is red, the bamboo shoots are white, the vegetables are green, and the colors are distinct and appetizing. No wonder later generations often say, "It's good to have bamboo shoots and meat, and it's also delicious to burn noodles with cabbage." Another experience is the collocation of fried eel noodles and shrimps. It is said that during the Tongzhi period of the Qing Dynasty, the Qiantang area was rich in eels, but there were not many shrimps, which was very precious. In order to promote eel noodles, fishermen distribute eel and shrimp. The shrimps selected by Yuan Kui Pavilion are well-proportioned, and are now sold and burned. The eel is required to have a thick thumb, about 5 pieces per catty. Eels of this size are in their prime, and their meat is thick and tender. When cooking, fried eel noodles are fried with "three oils", that is, first fried with plants, then fried with pigs and then burned with sesame oil. In this way, shrimp and eel will be crispy and delicious.
5. Huangfaner Ganlong Fish Head (879) Dongpo Meat (4 1 1) Babao Tofu (246) Song Saoyu Soup (2 12) Guihua Chestnut Soup (170) Stinky Tofu (144). Salt block (100) Boiled meat snail (94) Called flower chicken (90) West Lake vinegar fish (89) Sauced duck (79) Sugar lotus root (64) Pi Erchuan (54) Maoxuewang (52) Fish gluten (43) Fish head (37) Eight-treasure diced sauce (9)
6. New Kaiyuan Hotel Longjing Shrimp (14 1) Red bean paste bag (78) West Lake vinegar fish (6 1) Dongpo pork (60) Choking waist flower (52) Old duck pot (46) Braised pork with mushrooms (43) Crispy king snake (37)
7. Shaoxing Fairy Chicken (89) Shrimp (75) Minced Meat and Stinky Tofu (6 1) Braised Meat with Dried Vegetables (32) Steamed Sweet Bean Ham with Glutinous Rice (2 1) Stinky Tofu (18) Kung Fu Fish Slices (17) Yolk Pumpkin.
8. Tianxianglou's signature dishes are Flower Girl Chicken, Dongpo Pork, Song Saoyu Soup and West Lake Vinegar Fish in the building outside the building, all of which belong to hangzhou dishes. Tianxianglou is now good at dealing in hangzhou dishes and seafood. The special dish "Baiwei Fish Head Series" is very popular among diners.
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