1. Xihu vinegar fish
"West Lake Vinegar Fish" is a famous dish with traditional Han flavor in Hangzhou, Zhejiang Province, which belongs to Zhejiang cuisine. It dates back to the Song Dynasty and has a long history. This dish is made of grass carp from the West Lake. Before cooking, you usually starve in a fish cage for a day or two to expel impurities from the intestine and remove the earthy smell. The cooking temperature is very strict, and it takes three or four minutes to cook just right. After cooking, pour a layer of smooth and shiny sweet and sour, and the pectoral fins stand up. The fish is tender and beautiful, with crab flavor, fresh and sweet taste and unique meat quality.
2. Dongpo meat
According to legend, this dish comes from the story of Su Dongpo, a great writer in the Song Dynasty. During the Song Dynasty (about AD 1090), Su Dongpo became the secretariat of Hangzhou, and mobilized the people to dredge the West Lake, which was a great success. As a reward for migrant workers, he ordered his family to take out the pork given by the people. According to his experience, when the fire is slow, there is less water, and when the fire is full, it will be beautiful, made into delicious food and distributed to migrant workers with wine. The family cooked wine and meat by mistake, and the meat was particularly mellow and delicious. People praised Dongpo as a human being, and named this piece of meat with unique flavor "Dongpo Meat". After the continuous summary and development of chefs, it was publicly promoted as the first famous dish in Hangzhou.
3. West Lake water shield soup
West Lake shepherd's purse soup is made of fresh medicinal vegetables and chicken breast/shredded ham, which is a specialty of Hangzhou West Lake. This dish is bright green, tender and fragrant, with shredded white chicken and purple fire, bright color and delicious soup. This is a famous Zhejiang dish with Hangzhou flavor. Is prepared from water shield, cooked chicken breast, cooked ham, high-grade clear soup, refined salt, monosodium glutamate and cooked chicken oil. The dishes are harmonious, the soup is delicious, and the water shield is tender and smooth, which is famous far and near, highlighting the local flavor characteristics.
Dry fried bell
The dry frying clock is a thousand frying clocks made of the famous four-fragrant bean curd skin in Hangzhou. Because of its color, fragrance and crispness, it has become one of the famous dishes in hangzhou dishes and is deeply loved by people. The "dry fried bell" takes the tofu skin, a specialty of Sixiang, as raw material, cut into squares, wrapped with stuffing made of pork tenderloin, refined salt, monosodium glutamate and Shaoxing wine, cut into 3.5 cm pieces, fried in 50% hot vegetable oil until crisp, taken out, put on a plate, and served with onion pieces, sweet noodle sauce and salt and pepper. This dish is named after its Huang Liang color, and it tastes crisp as a bell.
5. Braised bamboo shoots in oil
Braised bamboo shoots in oil is a traditional dish in Hangzhou. It is made of tender bamboo shoots unearthed around Tomb-Sweeping Day and cooked with heavy oil and sugar. Its color is bright red, tender and refreshing, fresh and salty with sweetness, which makes people tired after eating for a long time. "Braised bamboo shoots in oil" is a kind of tender bamboo shoots unearthed in front of Tomb-Sweeping Day. It is cut along the length, patted loosely, and then cut into 5 cm long sections. Stir-fry with pepper oil, add soy sauce, sugar, monosodium glutamate and fresh soup, boil, simmer with low fire until the soup is thick, and then pour sesame oil. It is characterized by heavy oil and sugar, bright red color and sweet taste, and belongs to Zhejiang traditional flavor dishes.
6. Shrimp in Longjing
The creation of Longjing shrimp is said to be inspired by Su Dongpo's Looking at the South of the Yangtze River. It reads between the lines: "Don't miss the old country for the sake of old friends, try new fire, new tea and poetry wine while you are young." Longjing tea is famous for its "green, fragrant, sweet and beautiful" and was listed as a "tribute" by the Qing emperor. Shrimp was praised by the ancients as "the treasure of food", which not only has tender and delicious meat and rich nutrition, but also has the functions of tonifying kidney and strengthening yang and detoxifying. "Longjing Shrimp" cooked with fresh Longjing tea and fresh river shrimp before Qingming combines the essence of both. This dish is as white as jade, with attractive fragrance, tender meat and delicious taste. This is a famous dish in Hangzhou with strong local flavor.
7. Snow cabbage and large yellow croaker soup
Yellow croaker cabbage soup is a flavor dish with Ningbo characteristics. Pickled vegetables (that is, potherb pickles) are essential dishes in Ningbo. There is a local saying that "if you don't eat pickles soup for three days, your legs will be sore (that is, you have no strength)", which shows your special hobby for pickles. Pseudosciaena crocea is one of the main seafood in Ningbo Port. "Yellow croaker and cabbage soup" is not only a traditional dish in Ningbo restaurants, but also a delicacy at folk banquets. This vegetable soup is milky white and mellow, with firm and tender meat, salty and palatable, fresh and delicious.
8.it's called Huatuo chicken
This is called Huatuo chicken, which is a traditional dish in Hangzhou, Zhejiang Province. It is also called Huangni Stewed Chicken. It has a history of more than 300 years. Legend has it that in ancient times, a beggar got a chicken, but he lacked a pot and a stove. When he was hungry, he imitated the method of baking sweet potatoes, wrapped the chicken in mud, put it on a "stove" made of stone, and picked up some dry wood to roast. After a while, he picked it up and put it on the ground, and the chicken feathers fell off, and suddenly the fragrance was overflowing. This mud baking technology was introduced into restaurants and restaurants, and chefs constantly improved it. Add Jiu Shao into the stewed mud, and roast the steamed stuffed bun with West Lake lotus leaves, so that the fragrance of lotus leaves and the fresh fragrance of hens can be integrated. It has been handed down for many years, and the reputation of "Huatuo Chicken" has far-reaching influence.
9. Steamed pork with lotus leaf powder
Steamed pork with lotus leaf powder is a famous traditional dish and enjoys a high reputation. In the late Qing Dynasty, it was said that its name was related to the "Quyuan Wind Lotus" in the "Ten Scenes of West Lake". It was steamed with fresh lotus leaves from Hangzhou at that time, wrapped in fried rice noodles and seasoned pork. Fragrant, fresh, fat, soft, waxy, not greasy, very suitable for summer appetite.
10 Songsaozi Decoction
In the sixth year of Xichun (A.D. 1 17 1), Zhao Gou, Song Gaozong, boarded an imperial boat to swim in the Western Tide and ordered the turtle fish in the lake to be released. In the announcement, there was a woman named Song Wusao who claimed to be from Tokyo (now Kaifeng) and made a living by selling fish soup. Gaozong ate her fish soup and liked it very much. He remembered his old age and gave him gold, silver and silk. From then on, it became famous, rich people rushed to buy food, and Song Saoyu soup became a famous dish in Beijing. Through the continuous development and improvement of the acting chef, the ingredients of Song Saoyu Soup are more exquisite. Fish soup is bright in color, tender and smooth, and tastes like crab meat, so it is called "crab soup" and is a famous traditional dish in Hangzhou.