Moderate lightness, fine selection of materials, fresh in season, diverse and new. Hangzhou dishes is an important part of Zhejiang cuisine culture and belongs to an important school of Zhejiang cuisine. Together with Ningbo cuisine and Shaoxing cuisine, it constitutes the traditional Zhejiang cuisine. The taste of Hangzhou cuisine is mainly salty with a little sweetness. "Paleness" is the symbolic feature of hangzhou dishes. Special dishes include West Lake vinegar fish, Dongpo pork, Longjing shrimp, dried bamboo shoots and old duck pot, and eight-treasure tofu.
Since the reform and opening up, Hangzhou, as a famous tourist city, has increased its internal and external exchanges. We used to face local customers, but now we have to face the whole country and the whole world. With the increasing pressure of communication activities, learning opportunities and challenges, the concept of catering operators must also change. Hangzhou dishes and his brothers' cuisines are more and more integrated, absorbing the strengths of many families and becoming masters without sects and factions. Perhaps, hangzhou dishes used the word "gang" too early. No matter in the actual work of hotels and chefs or in the theoretical summary, a so-called "gang" has not really formed. Hangzhou dishes's current development momentum is market-driven. From the late 1980s to the present, it took more than 20 years of hard exploration to achieve today's achievements. Compared with other traditional cuisines such as Sichuan cuisine and Cantonese cuisine, hangzhou dishes is indeed ahead. As for the real formation of its own independent cuisine, we still need efforts from all sides.