Hangzhou's most famous dishes

36 Hangzhou famous dishes recognized by Zhejiang Province in 1956: stewed spring bamboo shoots - Longjing shrimp - clear soup fish round - West Lake Brunswick soup - honey fire square - raw eel slices - East Slope Meat - shrimp asparagus - ham fava beans - West Lake vinegared fish - eight treasures of children's chicken - called the children's chicken - deep-fried rattling bells - Hangzhou soy sauce duck - Pai Nang - chestnut fried sub-chicken - fish head tofu - braised rolled chicken Bad chicken - fire heel fairy duck - spring bamboo shoots step fish - steamed anchovies - chestnut mushrooms - steamed pork in lotus leaf - birds in the sky - southern meat spring bamboo shoots - fish head thick soup - one product of the southern milk meat - Hangzhou marinated duck - fire Meng whip bamboo shoots - salted pieces of children - clams boil crucian carp - bad chowder whip bamboo shoots - bad dried mackerel - fried shrimp tomato shrimp potpies.

Hangzhou cuisine, also known as "Beijing-Hangzhou cuisine", the taste of the North and South blend. At that time, the Beijing-Hangzhou Grand Canal running through the north and south of the northern cooking methods into Hangzhou, so Hangzhou cuisine tastes more acceptable to the north. It is not as sweet as Suzhou cuisine, nor is it as strong as Shanghai cuisine. Su Dongpo, a great poet of the Song Dynasty, once praised that "the world's wine feasts are not as abundant as those in Hangzhou", and there is an allusion to "smelling the fragrance of the horse".