People in Hangzhou like to eat food with a slightly sweet taste. Generally speaking, Hangzhou doesn't like spicy food, compared with Sichuan. I don't like it too salty. I put too much soy sauce in it. Everything should be fried first, and then thickened with soy sauce and n kinds of seasonings. I don't like it.

Authentic hangzhou dishes is absolutely light, famous for its Zhang Shengji and clay casserole. Snacks are also more delicate and tasteful. Those spicy and greasy dishes are exotic dishes.

Hangzhou snacks are an important part of Han people's food culture. There are many kinds of fancy styles, which are different in four seasons and have three characteristics. Special season of the year, fresh and delicious every time. For example, during the Spring Festival, various kinds of spring rolls, fresh meat dumplings and assorted eight-treasure rice are supplied, during the Tomb-Sweeping Day, Ai Qing dumplings are supplied, and fine sand or fresh meat brown are listed during the Dragon Boat Festival. Mid-Autumn Festival makes Hangzhou-style, Suzhou-style and Cantonese-style moon cakes, and Chongyang eats millet cakes, and so on. In spring and March, there are many fresh fish and shrimp bamboo shoots, shrimp fried eel noodles, Sichuan Daoxiao Noodles, and shrimp dumplings. In hot summer, mint cake, crystal cake, Poria paste, meat and bone porridge, crab fat from Sanqiuhu Lake and crab yellow steamed stuffed bun are on the market.1February also has glutinous rice cake and lard rose rice cake.