1. West Lake Vinegar Fish
West Lake Vinegar Fish, also known as Uncle and Sister-in-law Chuanzhen, is a traditional Han flavor dishes in Hangzhou, Zhejiang Province, belonging to the Zhejiang cuisine. Legend has it that in ancient times, the sister-in-law burned a bowl of fish with sugar and vinegar for her brother-in-law. Selection of medium-sized grass carp, preferably first blanch in water, to master the fire. Plated and drizzled with sweet and sour gravy. The dish is bright red color, tender meat, sweet and sour, slightly crab flavor. There is a poem: "skirt and clogs to buy drunkenness, the green sun in the shadow of the building on the platform, in front of the door, how many lake boat, half from the three pools and the moon back. Why return to find Zhang Han perch (reputation of West Lake vinegar fish better than the flavorful and palatable Songjiang perch), fish beautiful flavor said West Lake, thanks to the gentleman has this harmony hand, know that year Song Sister-in-Law no." The last line of the poem refers to the legend of the creation of "West Lake Vinegar Fish".
2. Longjing Shrimp
Longjing Shrimp, as the name suggests, is with the Longjing tea buds cooked shrimp, is rich in Hangzhou, Zhejiang Province, the local characteristics of the famous dishes. Shrimp white, tender; buds and leaves green, fragrant, elegant color, unique taste, after eating the mouth appetizing, aftertaste, in Hangzhou cuisine can be called one of the best. Legend has it that when Qianlong came to Hangzhou West Lake tour, when the Qingming, Qianlong to Longjing tea township, the day suddenly downpour, had to step into a village girl's home near the rain. Village girl hospitality, out of the newly harvested Longjing, with the spring made a cup of good tea, entertained Qianlong. Qianlong drink tea after feeling fragrant flavor mellow, overjoyed, would like to take a little back to slowly savor, but it is not good to open, it will take advantage of the nuns do not pay attention to, quietly grab a handful of, hidden in plain clothes within the dragon robe. After a while, the rain cleared, Qianlong said goodbye to the nuns, continue to play in the mountains, to the sun went down, hungry and thirsty, they were seated in a small hotel by the West Lake, finished ordering, suddenly remembered to bring the Longjing tea leaves, so lift up the civilian clothes, while taking tea, while calling the shopkeeper to make tea. Shopkeeper to pick up the tea, glimpsed Qianlong in civilian clothes wearing a dragon robe, startled, and rushed into the kitchen to tell the shopkeeper in charge of the spoon. Shopkeeper is frying shrimp, heard the saint driving to, heart panic, busy mistake, actually will be two to take in the dragon well tea leaves, as fine chopped scallions, sprinkled into the pot, scallions mixed with shrimp, into a tea braised shrimp. This dish served in front of Qianlong, Qianlong smelled, fragrant, plate shrimp tender crystal, tasted a mouthful, immediately felt delicious, could not help but praise, "good food! Good dish!"
3. Sai Crab Soup
Song Sister-in-law Fish Soup, also known as Song Wu Sister-in-law Fish Soup, is one of Hangzhou's traditional dishes, the original Southern Song Dynasty cuisine, so far has a history of more than 800 years. Because of the dish's pleasing color, tenderness and lubrication, the taste is like crab soup, so it is also called "Sai Crab Soup". According to legend, Song Wu Sister-in-law and her brother-in-law fished for a living in the West Lake in the Northern Song Dynasty. One day, his brother-in-law was sick, and Song's sister-in-law burned a bowl of fish soup with pepper, ginger, sprinkle, vinegar and other condiments, and his brother-in-law drank the fish soup and got sick. By chance, Emperor Zhao遘, the Song Emperor, tasted her fish soup and praised it. She named it "Sister Song's Fish Soup" and opened a store to make it famous. It is made by steaming Mandarin fish, removing the skin and bones, adding shredded ham, chopped mushrooms and bamboo shoots, and chicken broth.
4. Dongpo Pork
Dongpo Pork is made of fresh pork strips as the main ingredient, for the popular Hangzhou traditional dishes, is a thousand years has been favored by the people. According to legend, the people praised Su Dongpo for doing a good job for the place, and heard that he liked to eat braised pork, so in the Spring Festival, they all went out of their way to send him pork to show their feelings. Su Dongpo received so much pork, think should be with tens of thousands of dredging West Lake workers **** enjoy it, and asked his family to cut the meat into square blocks, with his cooking method of firing, with wine, in accordance with the roster of workers sent to each household. His family in the burning, the "even wine together to send" understanding into "even wine together to burn" as a result of burning out of the braised meat, more crispy and flavorful, eaters praised Su Dongpo sent the meat burning method is unique, delicious and tasty. Mouth praise, anecdotes spread, then to Su Dongpo to seek a teacher to teach people, in addition to learning calligraphy, learning to write articles, there are people to learn to burn "Dongpo meat". After the new year's eve of the lunar calendar, every household made Dongpo meat. It has become a custom to express the nostalgia for him. Now it has become a traditional dish in Hangzhou. Louwailou restaurant followed his method of cooking this dish, supplied to the world, and constantly improved in practice, so it has been handed down to the present day.
5. Dry fried bell
Dry fried bell is a famous dish in Zhejiang Province, because the skin of the corrosive is as thin as a cicada's wing, and when the dish is eaten it is as crispy as a bell, hence the name. The dish selection of tofu skin rolled into fine minced meat, cut into inch segments, deep-fried and become. The color is yellow and bright, fresh and delicious. 1956, was recognized as one of the 36 famous Hangzhou dishes. According to legend, there is a hero in a restaurant dedicated to ordering this dish under the wine, but coincidentally this day in the raw materials needed in the oil bean skin has just run out, but the hero is not to achieve the goal will not stop the trend. I heard that the oil bean skin in the four townships customized, then immediately back out of the store jumping horse whip, the tofu skin from there to get back. The shopkeeper was so touched by his love of this dish, doubly attentive cooking, and specially made the dish shape of a horse bell. Later, the story spread and became a good story, so the later generations will be called this dish "fried ringing bell".
6. West Lake Brasenia schreberi soup
West Lake Brasenia schreberi soup is also known as chicken fire Brasenia schreberi soup. West Lake Brasenia schreberi soup is Zhejiang Province, Hangzhou area characteristics of traditional flavor dishes, belonging to the Zhejiang cuisine. West Lake in Hangzhou has a long history of planting Brasenia schreberi, the Ming Dynasty "West Lake Tourism" on the record. Legend has it that Emperor Qianlong of the Qing Dynasty toured the south of the Yangtze River, and every time he came to Hangzhou, he had to have a meal with Brasenia schreberi soup. Brasenia schreberi soup is not only because of the flavor and fragrance, rich in nutrition, rich in gelatinous secret vitamins and is appreciated; and "Brasenia schreberi soup", "Brasenia schreberi" allusion, as early as the "Shishu Xinyao" has appeared in the expression of homesickness idioms. Brasenia schreberi soup also implies deep homesickness, homesickness for the country, so in recent years, some compatriots returning from abroad, far away from home, travelers, came to Hangzhou, often happy to order food this dish, to send their own feelings. Brasenia schreberi material made of "West Lake Brasenia schreberi soup", Brasenia schreberi green, chicken white leg red, bright colors, smooth and fragrant, pure soup flavor, is a traditional Han dish in Hangzhou, Zhejiang Province.
7. Ice sugar turtle
Ice sugar turtle is the most famous traditional dishes in Ningbo, Zhejiang Province. Another alternative name for the ice-sugar turtle is "exclusive ace", which was first created from the Yongjiang Scholar House and is the first of the ten famous dishes in Ningbo. This dish is a kind of tonic, turtle and rock sugar stew together, has the function of nourishing yin, regulating the middle, tonifying the deficiency, benefiting the qi, dispelling the heat and so on. It is to turtle as the main raw material, plus rock sugar and other condiments, with a bright yellow color, sticky mouth, sweet, sour, fragrant and salty, taste delicious, and due to cooking with gravy hot oil wrapped tightly turtle, can maintain a longer period of heat. Rich in protein, iodine, iron, vitamin B and other nutrients.
8. Pot-roasted river eel
Pot-roasted river eel is a traditional dish of Ningbo, Zhejiang Province and Shanghai, belonging to the Zhejiang cuisine. This dish is a purple copper color, the meat is crispy, eel section is not broken, the taste of fresh fat, rich in protein, calcium, phosphorus and vitamins, etc., is a kind of nourishing dishes, wine with the best. Ningbo more rivers and lakes, the production of river eel is very much. In the local rivers and lakes produced, commonly known as "Bentang River Eel", is the eel of the treasures. Production "pot roast river eel", the selection of materials is more stringent to take the winter back black belly white, mouth water, head, weighing about 650 grams of river eel for the best. This dish eel meat crispy, containing high protein, calcium, phosphorus and vitamins and other ingredients, nutritional value is very high.
9. Colorful Buttermilk Yellowtail
Colorful buttermilk yellowtail is a traditional Han Chinese dish from Ningbo and Zhoushan, Zhejiang Province, which belongs to Zhejiang cuisine. The production of this dish need to choose a fresh yellowtail, wash, and then in the fish body on both sides of the cross-shaped fine lines cut knife flower a number of, sprinkled with fine salt, to yellowtail a little stained after patting on the dry starch, into the frying pan fried, standby. Shrimp, ham, mushrooms, cake diced, chicken breast diced, as well as sugar, green onions, vinegar and other condiments boiled, poured in the deep-fried yellowtail can be served on the table.
10. bad braised whip bamboo shoots
Bad braised whip bamboo shoots is a traditional Han Chinese dish in Hangzhou, Zhejiang Province, belongs to the vegetarian dishes. Legend has it that there is a bamboo forest near the Guangyuan Temple on Lushan Mountain in Hangzhou, and the monks in the temple loved to eat bamboo shoots, but they were not good at cooking, and would only burn and cook them. When Su Dongpo became the assassin of Hangzhou, he socialized with the monks in the temple and taught them his "bamboo shoots" recipe. Tender bamboo shoots with lees, after stirring, stir-frying, braising the production of this dish, rich in flavor, very flavorful, rich in characteristics. Bad braised whip bamboo shoots through the generations, become a famous traditional vegetarian dishes in Hangzhou.