1, the birthplace of hangzhou dishes: Originated in Zhejiang, it is an important part of Zhejiang food culture and belongs to an important school of Zhejiang cuisine. Together with Ningbo cuisine and Shaoxing cuisine, it constitutes the traditional Zhejiang cuisine.

2. The birthplace of Huaiyang cuisine: Originated in Yangzhou and Huai 'an, it is one of the four traditional cuisines in China.

Second, the characteristics are different.

1, hangzhou dishes Features: hangzhou dishes's taste is mainly salty and slightly sweet, but it is not as sweet as Jiangsu cuisine and not as strong as Shanghai cuisine, so it is easily accepted by people. "Lightness" is an iconic feature of hangzhou dishes, which is in line with the trend of "lightness" of dishes.

2, Huaiyang cuisine features: fresh and peaceful taste, moderate salty and sweet, suitable for both north and south. Moreover, the selection of Huaiyang cuisine pays special attention to freshness; Fine production, pay attention to knife work, especially melon carving is well known.

The seasoning is light and delicious, emphasizing the original flavor, paying attention to the soup, and the flavor is fresh; Bright colors, refreshing and pleasing to the eye; Beautiful appearance, unique and novel, vivid and lifelike, with a wide range of dishes and a huge system; Fine workmanship, paying special attention to knife work, paying attention to the modeling and carving of dishes; Good color, fragrance and shape.

Third, the classic dishes are different.

1, a classic dish of Hangzhou cuisine:

Steamed grass carp in vinegar sauce

West Lake vinegar fish, also known as Uncle and Sister-in-law Chuan Zhen and Song Saoyu, is a famous dish with traditional flavor in Hangzhou Hotel, Zhejiang Province. West Lake vinegar fish is generally cooked with grass carp as raw material. 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, sweet and sour.

Fish balls in broth

Fish balls with clear soup is a traditional dish in Shaoxing, Zhejiang Province, which belongs to Shaoxing cuisine. It is famous for its clear soup, delicious, tender and white. Fish is round like white jade, with clear color, tender and delicious.

2. Classic dishes of Huaiyang cuisine:

Stewed lion's head with crab powder

Stewed lion's head with crab powder is a traditional dish in Yangzhou, Jiangsu Province, which belongs to Huaiyang cuisine. The lion's head is fat and tender, the crab powder is fresh and fragrant, the dishes are crisp and rotten, and the flavor is full after eating, leaving fragrance on the teeth and cheeks.

Siwen tofu

Siwen tofu is a traditional famous dish in Jiangsu with a long history. It originated in Yangzhou and belongs to Huaiyang cuisine and Jiangsu cuisine.

Baidu Encyclopedia-Huaiyangcai

Baidu encyclopedia-Hangzhou cuisine