Dongpo braised pork

Pork ribs, with Shaoxing famous wine instead of water, simmer slowly. The meat is red, the juice is mellow, crisp but not broken, and the glutinous rice is not greasy. Originated from Su Dongpo, a poet in the Northern Song Dynasty. Slow down the fire, less water, and it will look good when the fire is full. It has a history of thousands of years.

Steamed grass carp in vinegar sauce

Cook the grass carp of Siniperca chuatsi in boiling water, and then add sugar juice. The fish body is intact, the fish eyes are round, the pectoral fins are upright, the fish body is fresh, the fish is not old, and it tastes like crab meat.

Songsaozi decoction

The mandarin fish in the West Lake is also called mandarin fish or crucian carp. Steam with seasoning, drink the fish, remove the skin and bones, and cook with shredded ham and bamboo shoots, shredded egg yolk and chicken soup seasoning in the original juice. Huang Liang is tender and smooth in color and tastes like crab soup. It has a production history of more than 800 years.

The apple of sb's eye

It is based on goose web, one white fish ball each, supplemented by a variety of noble ingredients. The color is novel and beautiful, fresh and delicious.

Jiaohua Tongji

Xiaoshan chicken is made by filling the belly with pork legs, Sichuan winter vegetables and seasonings, layering, dressing with pig net oil and lotus leaf shell, sealing it with mud, and roasting it with slow fire. Break the dry mud and eat it.

All birds pay tribute to the Phoenix-peace and harmony under the wise ruler.

Take Xiaoshan chicken, stew it in a casserole with slow fire, and take another 20 fresh meat dumplings, cook them with chicken soup as cover, and take the chicken as chicken. Jiaozi symbolizes a hundred birds. Jiaozi has many thin fillings, and his mouth is oily. Their taste is very fresh. In the old days, it was called chicken wonton, which was founded before the Ming Dynasty.

Longjingcha fried shrimp

Fresh river shrimp, cooked with Longjing tender tea. Shrimp is white and tender, green and fragrant, elegant in color and unique in taste.

Crispy rice crust with tomato and shrimp

A special wok made of glutinous rice was poured with soup made of tomatoes and shrimps, and the wok crackled and the aroma was overflowing. It is delicious and crisp when it is hot.

Dry-fried clock

Its name is because it looks like a clock. Roll tenderloin and other ingredients into strips with bean curd skin, cut into small pieces, and fry in hot oil. Its cortex is crisp and slightly fragrant with beans. Dip in sweet noodle sauce or salt and pepper mixed with scallion, sweet and delicious.

Huo tong xian ya

Jinhua ham and fat duck stew. Ham is fragrant, duck is tender and oily, and the soup is milky white.

Fried eel slices

Monopterus albus is made by hanging pulp and sizing, frying twice, and pouring garlic paste and sweet and sour juice. The outer tire of eel slices is tender and smooth, sweet and sour. Since the Southern Song Dynasty, it has spread to this day.

Lots of honey juice

Take a large piece of ham, cross it with a knife, and line it with lotus seeds, plums, cherries, osmanthus flowers, etc. Steamed with rock sugar water. Semei soup is thick, sweet and crisp, easy to digest, and most suitable for the elderly.

Fried shrimp

West Lake shrimp is fried first, then fried in clear oil at different temperatures, and cooked with seasoning. Shrimp shell is red and shiny, shrimp meat is fresh and tender, and it tastes sweet and sour.

Furong meat

Pork, suet with fresh shrimp, cooked in fermented white wine, sprinkled with sesame oil, then used ginger as flower core, ham slices as petals, surrounded by green vegetable core. It is shaped like dewdrop hibiscus, fresh and tender, sweet and mellow.

Southern meat bamboo shoots

The meat in the south of my hometown is made of tender bamboo shoots, stewed on low fire and soaked in chicken oil. The oil is bright, the southern meat is white and red, and the glutinous rice is fragrant but not greasy; Spring bamboo shoots are fresh and refreshing, and bacon has a strong aroma.

Pregnant fresh fish

Filled with shrimp, mushrooms, ham and other accessories, wrapped in pig net oil and steamed. This fish is fresh and tender.

Happy ever after-rich and rich.

It consists of 10 kinds of precious hot pot dishes, such as: dragon and phoenix shrimp, osmanthus fish, spiced fried chicken, pepper and salt strips, money shrimp cake, baked egg yolk, wrapped ham, Korean crab roe, etc. The finished dishes are rich and full, fragrant, tender and delicious, which is a good hot pot to drink in winter.

West Lake water shield soup

Also known as chicken fire water shield soup. It is made of shredded chicken breast and ham, and boiled with water shield of West Lake. Green, chicken white, ham red, bright color, fresh and smooth fragrance.

Steamed turtle with rock sugar

Stew soft-shelled turtle with low fire, fry it with garlic, then mix with rock sugar, bamboo shoots and seasonings, stew the raw juice slightly, thicken it, and pour in bright oil. Thick juice, heavy oil, thick oil and bright oil. Fish is fresh, tender and moist, sweet, sour, salty and varied in taste.

Pickled soup yellow croaker

It is cooked with mustard and fresh large yellow croaker. The dish is fresh fish, the fish contains Lai Xiang, and the soup is delicious.

hibiscus

Chicken soup, Shaoxing wine and seasoning are added into soup, eggs and vegetables. The midge is yellow, red and oily, the midge meat is white and tender, and it is lined with egg yolk and green vegetables, which make each other interesting and have good color and taste.

Fried duckling with eggs

It is cooked with local duckweed fresh meat, cooked pork fat, water chestnut white, eggs and seasonings, with golden color, duckweed fresh meat and egg rosin.

Three-silk knocking fish

Sliced abalone with ham, cooked chicken breast, lean pork and green vegetable heart, with seasoning. The meat is smooth and tender, the color is white and the soup is clear, and it is delicious.

shrimp ball

Also known as coconut shell shrimp balls. The fried egg paste is pulled into shredded eggs and wrapped tightly in shrimp balls. It has a production history of 100 years.

Shaoshijing

There are 8 fish balls and 8 meatballs in the dish, which are cooked with shrimp, fish maw, bamboo shoots, mushrooms, chicken gizzards and other ingredients 10. Beautiful colors, bright colors and diverse tastes.

Braised meat with dried vegetables

It is made by stewing and steaming dried mushrooms and pork. The dried rookie is black and shiny, oily and palatable; The meat is fat but not greasy, and becomes fresh and delicious.