Hangzhou offers a reward of 1 million to come up with ideas to get rid of the culinary desert because Hangzhou's native cuisine - Hang Gang Cuisine - has a light and sweet taste that doesn't quite meet the tastes of the foreign population, and the price is on the high side, and the threshold is on the high side.1 In addition, Hangzhou's catering entrepreneurial environment is less than ideal, and the cost of rent and labor is very high, resulting in a lot of traditional snacks disappear or are difficult to eat.

I think Hangzhou can introduce some Hangzhou cuisine that combines the flavors of other places, such as:

Shrimp and Eel Noodle: This is a dish in which shrimp and eel are stir-fried together and poured over noodles. The shrimp and eel are both specialties of Jiangnan, and the stir-fry is seasoned with bean paste, chili peppers, green onions and ginger to give the dish a more flavorful and spicy taste.

Green Tea Roast Pork Combination: This is a creative dish that combines green tea and roast pork. Green tea is a famous product of Hangzhou and one of the representatives of Hangzhou cuisine. Grilled meat, on the other hand, is a favorite cuisine of many people. Pairing the two together, you can taste the fresh flavor of green tea and enjoy the aroma and tenderness of grilled meat.

Crabmeat Xiao Long Bao: This is a dim sum that combines crabmeat and Xiao Long Bao. Crabmeat is a specialty ingredient from the coastal region of Zhejiang, while xiao long bao is a traditional snack from the south of the Yangtze River. Fusing the two together makes the xiao long bao more flavorful and smooth.