1. West Lake Vinegar Fish: The West Lake Vinegar Fish, also known as Uncle and Sister-in-law Chuan Zhen, was first made in the Southern Song Dynasty when Emperor Gaozong passed away. Just listening to the name has the feeling of root pantothenic acid, but in fact, it is delicious, fresh, sweet and sour, light and refreshing, which makes people memorable. West Lake vinegar fish usually uses grass carp as raw material and is cooked. 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 and sour. Speaking of vinegar fish in the West Lake, it's like every tourist's nightmare. The restaurants are not unknown, but they are often served in a large strip, so that the eyes of the steamed fish burst out, and some sweet and sour juice is poured on them, which tastes tasteless and fishy. Traditionally, grass carp is used to eat vinegar fish in the West Lake, but it is not easy to take care of it, and it will have a heavy smell of soil. Many restaurants use mandarin fish or perch instead. During the Republic of China, the scholar Liang Shiqiu once recorded the cooking method of this dish: the grass carp from the West Lake was selected, and the fish was no more than a foot long and weighed no more than half a catty. After being slaughtered and cleaned, the soup was boiled, and when cooked, the sauce was mixed and poured on the fish, and then served. Now it is served in several famous restaurants in Hangzhou, but it is not common in Hangzhou residents' homes.

2. Longjing Shrimp: Longjing Shrimp is a famous dish in Hangzhou with strong local flavor, which is named after the selection of Longjing tea and shrimp before and after Tomb-Sweeping Day. After cooking, the shrimps are white and tender, the tea leaves are green, the color is elegant, and the taste is delicious. According to legend, one year during the Qingming Festival, Ganlong went to Jiangnan to visit incognito. He once took shelter from the rain at a village girl's house near Longjing, and felt very good after drinking her new Longjing tea. After the rain cleared, a pack of tea was asked to leave. At dusk, I went to a small shop, ordered fried shrimps, and then took out tea for the bartender to drink. I didn't want to, when I was digging out the tea bag, the bartender accidentally caught a glimpse of the corner of the dragon robe under the plainclothes clothes, and quickly reported to the shopkeeper who was cooking. The shopkeeper was shocked and threw the bag of tea just handed over by the bartender into the pot as chopped green onion, and took it out in a panic. I don't want to do it. I haven't eaten the food yet, but I have smelled the unique aroma. I shine at the moment and put on a chopstick entrance. Yeah! Sweet fragrance moistens the teeth and cheeks, and the breath of Taihe haunts the cheeks. It's really tasteless! Praise again and again: "Good food! Good food! Longjing shrimp! " Since then, it has become famous all over the world.

3. Pian 'er Sichuan Noodles: Pian 'er Sichuan Noodles is one of the most famous noodles in the history of Kuiyuan Pavilion in Hangzhou. In July, 2113, Hangzhou Pian 'erchuan was listed as one of the "Top Ten Noodles in China", which triggered a "Hanger Wind" with a fragrant smell throughout the city. According to legend, Pian Erchuan noodles were also the housekeeping of the noodle shop when Kuiyuan Pavilion was founded. Legend has it that many scholars came to Hangzhou to take the exam after having obtained the township entrance examination in Zhejiang in the Qing Dynasty, and candidates from all over the country gathered in Hang Cheng. In order to attract the business of these scholars, the shop owner specially supplied popular noodles made of stewed vegetables, bamboo shoots and pork slices to foreign scholars. Add three eggs to the breakfast noodles sold, which means "connecting three yuan". At one time, a scholar often came to eat noodles because the noodles in Kuiyuan Pavilion were cheap. Later, he won the first prize of "Xieyuan" in the trial in Zhongxiang. On the day of publication, he went to the store to thank the shopkeeper. Because there was no signboard in the noodle shop, he inscribed the word "Kuiyuan Pavilion" as a signboard on the spot. Since then, the noodles in Kuiyuan Pavilion have gained great fame and diners have been full of doors. Those who come to Hangzhou to take the exam are all attracted to eat noodles for good luck. By the late 1941s, Kuiyuan Pavilion had become quite famous, and there was a popular saying among tourists: "If you don't eat noodles in Kuiyuan Pavilion when you go to Hangzhou, you have never traveled to Hangzhou." At that time, Mei Lanfang, Gai Jiaotian, Zhou Xuan, Shi Hui and other literary and art celebrities were all guests of Kuiyuan Pavilion. After the victory of the Anti-Japanese War in 1945, General Cai Tingkai, the former commander of the 19th Route Army of the Kuomintang, and Mr. Li Jishen came to Hangzhou to eat yellow croaker noodles at Kuiyuan Pavilion. When enjoying the taste, General Cai wrote the words "Southeast Original Creation" on the spot. The pianerchuan cooking in Kuiyuan Pavilion is different from others. First, the pork leg and bamboo shoots are cut into rectangular thin slices, and the inverted cabbage is cut into pieces. Put the pot on the fire, add lard to melt, stir-fry the meat slices first, then add bamboo shoots, stir-fry the soy sauce slightly, and finally add water to pour the cabbage and appropriate amount of boiling water to continue to stir-fry and cook slightly, and then serve as a topping and take out of the pot. At the same time, put the noodles into another boiling water pot to cook, take them out and quickly spin off the water, pour them back into the pot where the toppings are fried, cook them slightly, add monosodium glutamate, pour lard in, take them out of the pot, and cover the toppings respectively. The noodles are smooth and the soup is thick, the meat slices are fresh and tender, and the bamboo shoots are refreshing. Since the Southern Song Dynasty, Hangzhou dialect has often had the sound of "Er", such as chopsticks, which is pronounced as "Chopsticks", and the sound of "Er" is heavier than the current northern sound, and because "Yue" and "Chuan" are homonyms, they are all "PianEr", so it is called "PianEr Yue". There is another saying: It is said that Su Dongpo said this when he was an official in Hangzhou: "No bamboo makes people vulgar, and no meat makes people thin". It is said that these ingredients, such as stewed vegetables, winter bamboo shoots and shredded pork, are also exquisite. Cut these three materials into pieces and then blanch them in boiling water. It is said that this is the origin of the name "Piarchuan".

4. Fried eel noodles with shrimp: There is another kind of pasta in Kuiyuan Pavilion, which is also very famous, and that is fried eel noodles with shrimp. Eating shrimp and fried eel is the delicate beauty of Jiangnan snacks, which is tender, smooth and soft; Fresh, fragrant and salty; Tender, crisp and refreshing shrimp fried eel noodles pay attention to plain oil explosion, meat oil frying and sesame oil pouring. Stir-fried eel slices with lard in meat oil are particularly fragrant. Shrimp slices fried with rapeseed oil in plain oil preserve the delicate flavor of shrimp. Finally, fried eel noodles with sesame oil must be sprinkled with sesame oil to enhance flavor and freshness. When the table is served, the noodles are soft and Bai Jie, the eel is black and buttered, and the shrimp is white and tender, with a hint of rouge and pink, black, yellow and white powder, which looks good. It is said that when Mr. Jin Yong went to Hangzhou, he asked for this noodle by name.

5. Dingsheng Cake in Southern Song Dynasty: Dingsheng Cake in Southern Song Dynasty began in Song Dynasty and has been loved by Hang Cheng people for thousands of years. The outer layer of Dingsheng cake in Southern Song Dynasty is refined fragrant rice and glutinous rice flour. The rice flour is fine and uniform, and the inside is filled with bean paste, with a small amount of sugar and osmanthus in the middle. Dingsheng cake is crimson in color, symbolizing the triumph of war. Dingsheng cake tastes delicious, sweet but not greasy, and it is a special snack with good quality and low price as long as one yuan is served.

6. Juniper with Onion: "Juniper with Onion" is a traditional snack with unique flavor in Hangzhou. Legend has it that Wang Er's pancake shop near Wangxian Bridge is famous for frying "fried sesame seeds", which has been imitated by many people for a while, and fried sesame seeds shops are everywhere in Hang Cheng. Wang Er sometimes fried too much and couldn't sell it at once. It was soft and tough when it was cold, and it tasted bad, and no one bought it. He hated Qin Gui and his wife's heart, but he was still indignant. He baked the cold fried chicken in a hot pot, involved the cooked fried chicken with the onion in a spring cake mixed with sweet noodle sauce, and then pressed it with an iron plate until the skin was golden yellow and the fried chicken squeaked. Wang Erfang was able to feel avenged. He picked it up and ate it, and the onion was delicious.

7, cat ears: Hangzhou cat ears, it is said that Emperor Qing Qianlong went to the south of the Yangtze River, traveling incognito and taking a boat to enjoy the West Lake at a time. When swimming in high spirits, it suddenly began to rain, and everyone quickly took shelter in the cabin of the boat. Everyone waited and waited, but it rained harder and harder, and it didn't stop for a long time A few hours passed, and Emperor Qianlong was hungry and hungry, so he couldn't help asking the old fisherman if he had eaten. The old fisherman told Qianlong that he could not make noodles without a rolling pin. Just as he was worried, the little granddaughter of the old fisherman came up with a Xiaohua Mall in her arms and said, "There is no rolling pin. Come and twist it by hand." So the little girl began to twist the noodles into pieces, which looked like Xiaohua Mall's ears, small and lovely. She cooked this strange-shaped noodle in the pot and then poured it with fish and shrimp gravy for Qianlong to eat. Ganlong noodles are unusual in appearance, exquisite and unique, and even more memorable after eating them. She quickly asked the little girl what it was called, and the little girl replied that it was a cat's ear. Ganlong liked this snack very much, and after returning to Beijing, he called the little girl to make "cat ears" for him. Since then, "cat ear" has become a famous cat ear.

8. Dongpo Meat: Dongpo Meat is stewed with pork. Generally, it is a square-shaped pork of about two inches, half of which is fat and half is lean, with a bouquet, bright red color, strong mellow juice, fat but not greasy at the entrance, crisp and rotten like tofu but not broken, and fragrant and glutinous but not greasy at the mouth. Allusion: During the Song and Yuan Dynasties, Su Dongpo became a local official in Hangzhou, and mobilized tens of thousands of migrant workers to dredge the West Lake, build dikes and irrigate fields, so as to benefit the people. During the Spring Festival this year, people knew that Su Dongpo liked eating meat, and everyone sent him pork and Shaoxing wine. Su Dongpo received so much meat and wine that he thought he should share it with tens of thousands of migrant workers, so he ordered his family to cook it and give it to migrant workers. Unexpectedly, the family mistakenly burned wine and meat together, and the meat cooked as a result was particularly mellow and delicious, which was a story for a while. People extol Su Dongpo as a man and imitate his unique cooking methods. Since then, "Dongpo Meat" has become a traditional dish in Hangzhou.

9. lotus root powder: lotus root is the underground stem of lotus, which is made by special processing. It is thin and smooth, and its color is white and red. When it is taken, it only needs to be mixed with a small amount of cold water, and then it is made into paste by boiling water. The brewed lotus root starch is crystal clear, mellow in taste, has the effects of stimulating appetite, nourishing blood and benefiting qi, and is very suitable for babies, the elderly and patients. West Lake lotus root starch is a traditional specialty of Zhejiang, which is as famous as Longjing tea, Hangzhou silk and Chrysanthemum morifolium. Hangzhou West Lake is named after lotus and lotus root.

11. Shortbread: Shortbread, a famous specialty in Hangzhou, is named after it is mainly produced in Wu Shan. As early as two or three hundred years ago, it was well-known in all directions. The famous novel The Scholars in Qing Dynasty has been mentioned and praised. Crispy cakes are made of fine white flour mixed with white sugar and fried with peanut oil. Because the cake is like hemp fiber, Hangzhou people also call it hemp fiber cake. The cake is golden in color. When it is eaten, the white sugar powder is fine first, and when it is imported, it is crisp and delicious, which is quite flavor. For hundreds of years, anyone who climbs Wushan always takes a taste of Wu Shan shortbread as a pleasure. Of course, the local food in Hangzhou is far more than that, as well as Hangzhou sauce duck, Hangzhou steamed buns, West Lake Longjing and so on.