Longjingcha fried shrimp
Longjing shrimp is a unique hangzhou dishes in Hangzhou, which is very elegant. Hangzhou is rich in green tea, which is often used as a dish, and Longjing shrimp is one of the best. The green tea used to make Longjing shrimp is very time-sensitive, so you must choose the tea before and after Qingming, because the tea is just ripe, freshest, with the strongest fragrance and a hint of sweet and mellow spring.
Shrimp is selected from the river shrimp in Hangzhou. It must be caught after eating and peeled with fresh river shrimp. You can't use frozen shrimp, or you will lose the unique sweetness of fresh shrimp. Wash the shrimps, wrap them with egg white, soak the tea in hot water, then fry the shrimps with tea and tea, and take them out of the pot for half a minute. The color of this dish alternates with that of Bai Bi, with sweet taste, elegant overall temperament and Suzhou-Hangzhou style.
lotus root starch
Lotus root starch is a common dessert in Jiangsu, Zhejiang and Shanghai, among which the lotus root starch in West Lake is the most famous. In ancient times, it was dedicated to the emperor, which was difficult for ordinary people to reach. The raw material of lotus root starch has been reflected in the name, namely lotus root. Lotus root is a famous nourishing product, which has the health-care functions of enriching blood and benefiting qi, stimulating appetite and strengthening the spleen, clearing away heat and relieving summer heat, and relaxing bowels. Lotus root powder ground with lotus root also has this effect. Moreover, lotus root starch is sticky and soft, delicious and sweet, and it is a very good summer dessert.
Steamed grass carp in vinegar sauce
West Lake is a famous scenic spot in Hangzhou, so there are many restaurants beside it for tourists to enjoy the beautiful scenery and delicious food. Louwailou in Hangzhou is such a restaurant, and West Lake vinegar fish is one of its specialties. West Lake vinegar fish is another classic dish in Hangzhou, which was rated as? Top ten classic dishes in Zhejiang? It can be seen that its status is high.
Grass carp must be used for vinegar fish in West Lake, and the weight should be about one and a half kilos, neither too light nor too heavy. Cooking West Lake vinegar fish requires superb cooking skills, because it only takes three or four minutes to cook. Pouring sweet and sour juice on the cooked fish not only adds flavor, but also makes the color more beautiful. Bright red in color, delicious in taste, tastes like a crab and has a unique flavor.
Dry-fried clock
Dry fried bell is a famous dish in Jiangsu and Zhejiang provinces with a long history. The name of this dish is interesting because of the story behind it. If you are interested, you can check it online. The raw materials of dry fried bells are tofu skin and pork stuffing. First, steam the bean curd skin in the pot until it is soft. Then, roll in the prepared pork stuffing, stick it with starch, cut it into small pieces, and fry it in the pot until golden. Crispy golden bean skin, fresh and delicious meat stuffing, crisp outside and tender inside, fresh and salty taste, is a famous dish worth trying.
Piakava
Although there are many ways to eat noodles in northern cities, southern cities also have unique noodles, such as Pipachuan noodles in Hangzhou. Many tourists who come to Hangzhou don't know about this food, because it is not as famous as other cuisines in Hangzhou, but Daoxiao Noodles is definitely the favorite and the most common food for Hangzhou people.
Piarchuan, a traditional snack in Hangzhou, is a kind of noodle soup, with sauerkraut, lean slices and bamboo shoots as ingredients. Bamboo shoots and boiled vegetables make this bowl of noodles very delicious, and other diners will have an endless aftertaste. Piarchuan tastes delicious and moist, the noodles are rich in flavor, and the soup is delicious after being poured thoroughly, and the price is moderate. It is one of the favorite daily foods of Hangzhou citizens.