Hangzhou-style snacks, with various fancy varieties and different seasons, have three characteristics. First, most of the materials are taken from the local products of Hangzhou, and are often associated with the scenic spots of the West Lake. When you visit the lake in summer, you can taste the lotus root paste in the west. In autumn, you can enjoy osmanthus in Nanshan, and eat a bowl of sweet-scented osmanthus and chestnut soup in the osmanthus hall of West Lake. Second, it is the season of the New Year, and each is sometimes delicious. For example, during the Spring Festival, various kinds of spring rolls, fresh meat dumplings and assorted eight-treasure rice are served, while during the Qingming Festival, Ai Qing dumplings are served, and fine sand or fresh meat brown is listed during the Dragon Boat Festival. In the Mid-Autumn Festival, Hangzhou-style, Suzhou-style and Cantonese-style moon cakes are made, and millet cakes are eaten in Chongyang, and so on. In spring and March, there are many fresh bamboo shoots of fish and shrimp, fried eel noodles with shrimp, sliced Sichuan noodles, and shrimp dumplings. In the hot summer, mint cakes, crystal cakes, Fuling cakes, meat and bone porridge, crab fat in Sanqiuhu Lake, crab dumplings, crab yellow buns are in the market, and glutinous rice cakes and lard rose rice cakes are available in the twelfth lunar month. Third, it has a long history and is often accompanied by legends. Such as Wu Shan shortbread and deep-fried juniper. According to legend, after Yue Fei was murdered by Qin Gui and his wife, everyone in Hangzhou hated Qin Gui. At that time, there was a small shop specializing in fried pasta near Wangxian Bridge. When the owner saw the treacherous court official Qin Gui riding in a sedan chair every day, he was resentful. One day, he kneaded the pasta into a human shape, put it in an oil pan, and while frying, he shouted, "Fried Qin Gui, Fried Qin Gui!" " What does he sell? He casually said, "Fried juniper." Hence the name.

Chicken Crisp

Liulian Crisp

Nestle Bird's Nest

Maqiu Wang

Ganghui Bamboo Shoots and Shrimp King Dumplings

Southern Song Dynasty Dingsheng Cake

Bean paste bag

The first package in the world

Papaya Crisp

Huijuan ham with dried bamboo shoots. The West Lake is full of honey and yellow flowers

Milk-yellow snow pear fruit

Golden carrot

Crab-yellow soup packets

Frozen walnuts

Castanopsis fissa

Meal packets

Three-silk dough bumps

Crystal emerald dumplings

Hangzhou-style durian crisp. Bao

Dahua Shortcake

Taizi Maijiao

Guifei Songhua Cake

Xinfeng Snack

Braised Beef Noodles

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Fried eel noodles with shrimp

When cooking, the thick and fresh eel is selected, and the bones are cut off. Clean fresh shrimps, add egg white, size and stir-fry until white and tender; After the refined noodles are cooked in the pot, they are not sticky or pasty; Cook the noodles with the original juice, so that the noodles can absorb the smell of eel, and the juice is thick and the noodles are fresh. Fried eel noodles with shrimp are the famous noodles of Kuiyuan Pavilion.

pianerchuan noodles

pianerchuan noodles are a famous snack in Kuiyuan Pavilion in Hangzhou. When cooking, lean pork slices are selected, accompanied by bamboo shoots and cabbage, and cooked with noodles. The sliced meat is fresh and tender, and the sliced cabbage and bamboo shoots are bright and white, and the food is delicious and refreshing.

Zhiwei Steamer

The flavor of Hangzhou Zhiweiguan. When cooking, fermented white flour is selected as the skin, fresh meat, or fresh meat mixed with shrimp, or chicken mixed with minced ham is used as the stuffing, special skin jelly is added to the stuffing, and then it is wrapped and put into a special steamer to be steamed with quick fire, which is called fresh meat cage, shrimp cage and chicken fire cage respectively. These steamed stuffed bun juices are fragrant and fresh, and the skin is thin, smooth and tough, but they have different tastes.

cat's ear

cat's ear is a traditional snack in Hangzhou Zhiweiguan. More than 911 pieces of flour can be made from 511 grams of white flour, and then cooked with diced chicken, diced ham, mushrooms, scallops and bamboo shoots. The snack noodle flap is shaped like a cat's ear, which is very delicate. The diced ham is like agate and the diced chicken is like amber. The soup is delicious and delicious.

The Southern Mizong Big Bag

uses imported refined white flour as the skin after fermentation, and uses fresh pig's front leg meat, frozen skin (or bean paste, hemp heart or vegetables) as the stuffing, and then wraps it in a big cage and steam it over high heat. Generally, 511 grams of flour can only make 9 big bags. It absorbs the characteristics of all kinds of steamed stuffed buns in the north and south, and because it has no sect, it is called fan zong Bao. Mizong steamed stuffed bun is white and full, soft to eat, elastic, cheap and good, and it is really a leader in fast food.

Wu Shan shortbread

White flour is selected as raw material, cooking oil is added to form oil noodles, and then it is molded and put into an oil pan. Add fine white sugar when eating. The finished product is crisp, layered, golden in color, crisp but not broken, oily but not greasy, fragrant and sweet, and melts in the mouth. This cake is often available in Wu Shan, and it is said that Qing Ganlong tasted it when he visited Wu Shan. Folk call it "the first point of Wu Shan".

Castanopsis fissa

There is an interesting story about the Hangzhou-style snack Castanopsis fissa. In 1142, Yue Fei, a national hero, was killed in Dali Temple in Jian 'an on charges of "unwarranted", and the people in Hangzhou hated the couple. According to legend, one day, an owner selling fried food in Hangzhou compared two human-shaped dough pieces to a couple, pressed them together, pressed them with an alumni club, put them into a frying pan, and said, "Fried bread" in his mouth. This is the origin of fried dough sticks. Later, on this basis, it developed into a Hangzhou-style snack-Juniper Onion. When cooking, use white powder to make spring rolls (or pancakes), then wrap them with fried dough sticks and onion segments, flatten them repeatedly in a pan until they are golden brown, and then spread with garlic sauce or sweet sauce.