Shrimp fried eel noodles

When cooking, choose thick and tender Monopterus albus, cut into thin slices, stir-fry with clear oil, stir-fry with meat oil, and sprinkle with sesame oil until the slices are yellow and crisp; Wash fresh shrimps, add egg white, size and fry until tender; After the refined noodles are put into the pot, they are not sticky or pasty; Cook noodles with original juice, so that noodles can absorb the fishy smell of eel, and the juice is thick and fresh. Fried eel noodles with shrimps is a famous noodle in Yuan Kui Pavilion.

Pianrichuan noodles

Sichuan Noodles is the famous spot of Yuan Kui Pavilion in Hangzhou, and it is also the local snacks of Hangzhou. When cooking, choose lean meat slices, with bamboo shoots and cabbage, and cook them with noodles. The meat slices are fresh and tender, the Chinese cabbage and bamboo shoots are bright and white, and the food is delicious and refreshing.

Zhiwei steamed

Flavor diet of Hangzhou Zhiweiguan. When cooking, fermented white flour is used as skin, fresh meat, or fresh meat mixed with shrimp, or chicken mixed with minced ham is used as stuffing, and special jelly is added to the stuffing, then it is wrapped and steamed in a special steamer with slow fire, which is called fresh meat cage, shrimp cage and chicken fire cage respectively. These steamed stuffed buns are fragrant and fresh in juice, thin and smooth in skin, but have different tastes.

Cat ears

Cat ears are a traditional snack of Hangzhou Zhiweiguan. 500 grams of white flour can be made into more than 900 pieces of flour, and then cooked with diced chicken, diced ham, mushrooms, scallops and bamboo shoots. The snack noodle flap is shaped like a cat's ear, which is very delicate. Ham diced like agate, chicken diced like amber. The soup is delicious.

South mizong big steamed bun

Imported refined white flour is fermented to make skin, fresh pork forelegs and skin jelly (or bean paste, hemp heart or green vegetables) are used as stuffing, and then it is put into a big cage and steamed with fast fire. Generally, 500 grams of flour can only be made into 9 bags. It absorbs the characteristics of all kinds of steamed buns in the north and south, and because there is no sect, it is called vermicelli bag. Mizong steamed stuffed bun is white and full, tastes soft, elastic, cheap and good, and is really a leader in fast food.

Wu Shan su pancake

Select refined white flour as raw material, add edible oil to form oil noodles, and shape them in an oil pan. Add fine sugar when eating. The finished product is crisp and layered, golden in color, crisp but not broken, oily but not greasy, sweet and delicious, and melts in the mouth. This kind of cake is very common in Wu Shan. It is said that Gan Long tasted it during his visit to Wu Shan in the Qing Dynasty. Folk call it "the first point of Wu Shan".

Green cypress packaging

There is an interesting story about a Hangzhou-style snack, Li Fang. In A.D. 1 142, the national hero Yue Fei was killed in Dali Temple in Jian 'an on charges of "unwarranted", and the people of Hangzhou hated this couple. Legend has it that one day, a boss selling fried food in Hangzhou compared two human-shaped dough pieces to a couple, pressed them together, pressed them with the alumni association, put them in a frying pan and said "fried bread" in his mouth. This is the origin of fried dough sticks. Later, on this basis, it developed into a Hangzhou-style snack-juniper onion. When cooking, make spring rolls (or pancakes) with white powder, then wrap them with fried dough sticks and scallions, flatten them repeatedly in the pot until they are golden brown, and then coat them with garlic sauce or sweet noodle sauce.

Hangzhou famous dishes

Dongpo braised pork

It is said that Su Dongpo, a literary giant in Beining, came to Hangzhou twice as a magistrate to dredge lakes and build dikes. In order to thank him for his "hunting", Hangzhou people asked his family to cook meat according to his method and treat migrant workers. After eating this crispy and delicious meat, they call it "Dongpo Meat". Hang Cheng restaurant also imitated Dongpo meat, which has a history of more than 900 years. When making, thin pork belly skin, rock sugar and soy sauce are used as seasonings, and salt is sprinkled instead of water. Put the cut meat into a casserole filled with shallots, seal and steam until it is crisp but not broken, fat but not greasy.

Steamed grass carp in vinegar sauce

West Lake vinegar fish, also known as "uncle and sister-in-law handed down treasures", is said to have been cooked by sister-in-law for brother-in-law in ancient times. To choose grass carp with moderate posture, it is best to blanch it with clear water first to master the heat. Serve with sweet and sour sauce. The dish is bright red in color, fresh and tender in meat, sweet and sour, and slightly crab-flavored.

Songsaozi decoction

According to legend, Wusao Song, a native of Bianliang in the Northern Song Dynasty, moved south to Lin 'an (now Hangzhou) with the Song family and made a living by fishing with her brother-in-law. One day, my brother-in-law caught a bad cold. Sister Song cooked a bowl of fish soup with pepper, ginger, seasoning and vinegar. My brother-in-law got sick soon after drinking this delicious fish soup. Once, Zhao Li of Song Gaozong tasted her fish soup and praised it. Since then, this dish has been called "Song Saoyu Soup", and her shop business has become more prosperous. When cooking, the mandarin fish as the main ingredient is steamed, peeled and boned, and cooked with seasonings such as shredded ham, mushrooms, bamboo shoots and chicken soup. The finished dish is pleasing to the eye, fresh and delicious, and has the taste of crab soup, so it is also called "crab soup".

Mandarin fish in crab sauce

Crab-flavored mandarin fish was developed by Hangzhou South Hotel. Cooked with live mandarin fish and crab powder, it is one of the new delicacies with Jiangnan flavor. Its shape is vivid and elegant, the fish is fresh and tender, the crab meat is white and delicious, and it is full of food with juice. It won the gold medal in the national cooking competition.

Crab stuffed orange

Crab-stuffed orange cooked with fresh lake crab meat and orange juice was originally a famous dish in the Southern Song Dynasty. After the successful development, it was well received by guests at home and abroad. He won the gold medal in the 3rd National Cooking Competition and was selected as a famous dish in China. This dish is gorgeous and delicious with a unique flavor. It not only has the beauty of "new wine, chrysanthemum and orange crab" required in the ancient cooking books of Shanjia Qing Palace, but also has the flavor of the times in rendering historical characteristics because of its vivid and elegant shape.

Fish balls in broth

When cooking, peel the silver carp, scrape the meat and chop it up, add a proper amount of salt and water, stir evenly, add meat oil and Jiang Shui, stir again, put it in the refrigerator 15-20 minutes, take it out, spoon it into a cold water pot again and again, and heat it into fish balls, which are like agate and white jade, bright in color, smooth and delicate.

Longjingcha fried shrimp

According to legend, inspired by Su Dongpo's poem "Looking at the south of the Yangtze River from afar", Hangzhou chefs chose "green, fragrant, sweet and beautiful" Longjing new tea and Xianhe shrimp for cooking. The white jade of shrimp is fresh and tender, the tea is green and fragrant, the color is elegant and the taste is unique. Hangzhou Tianwaitian Restaurant is the birthplace of this dish.

Crispy rice crust with tomato and shrimp

When cooking, make a crispy rice with japonica rice or glutinous rice, fry it and put it in a lotus leaf bowl, thicken the fresh shrimp in the pot, put it in tomato juice and put it in a bowl. When serving, pour the tomato and shrimp juice on the rice crust, and the rice crust will burst immediately when it meets the juice, making a creaking sound, and then the aroma will overflow, so the dish is also called "Pinglei". The crispy rice crust in the dish is golden and crisp, the white jade in the shrimp is fresh and tender, and the tomato juice is ruddy and sweet. It is not only a seasoning for wine and vegetables, but also a snack.

Jiaohua Tongji

According to legend, in ancient times, there was a beggar who lived in Jiangnan. One day, he fainted from hunger and cold. His friend stole a little hen for him, but he suffered from no pot and stove. He wrapped the chicken in mud and roasted it in the fire. When he peeled it off, he accidentally found that the chicken was delicious and delicious. Later, this method spread to restaurants, and after continuous improvement by chefs, it finally became a traditional dish. When cooking, the fat and tender Cantonese chicken is slaughtered, its internal organs are cleaned, various seasonings are smeared on the chicken, the chicken belly is filled with shredded pork cooked with various seasonings, wrapped with fresh lotus leaves and bamboo shells, and the outermost layer is wrapped with jar mud and baked for three or four hours.

Huozhong fairy duck

Roasted duck is a traditional dish in Hangzhou. When cooking, put the heel of Jinhua ham and local old duck (Mapo duck) into a big casserole, then add seasoning, cover the lid and stew with slow fire. The original juice soup of this dish is not only nutritious, but also delicious.

Dry-fried clock

When cooking, the fine minced meat is wrapped in the high-quality tofu skin of Fuyang specialty, cut into inch by inch and fried. If it involves mashed potatoes, mushrooms and winter bamboo shoots, it is called "Su Ling". Dry-fried clock is the color of Huang Liang, crisp and crisp, shaped like a clock. With sweet sauce, salt and pepper, it tastes better and is a good accompaniment.

Hu Baosu ham

Tiger running vegetarian ham is a famous traditional vegetarian dish in Hangzhou. It is named because it is often supplied in tiger running. When cooking, Fuyang Siyang high-quality tofu skin is selected, and seasonings such as white sugar, Shaoxing wine, vegetable oil, ginger juice and monascus powder are added, which are pressed by models and steamed in cages. This dish is red in color, red in sauce, shaped like ham, soft and tough, sweet and delicious. It is not only a famous vegetarian dish, but also a convenient tourist food.

Stewed bamboo shoots

When cooking, the short, strong, thin-skinned, fleshy and tender bamboo shoots in the suburbs of Hangzhou are used as raw materials, peeled and cut into inches, then put into a pot, stir-fried with heavy oil and sugar, and then stewed thoroughly with low fire, so that the bamboo shoots can fully absorb the seasoning. The dishes are bright red, fresh and sweet. It can be accompanied with wine and meals, and is a famous dish in Hangzhou.

West Lake water shield soup

West Lake water shield soup, also known as chicken fire water shield soup, is a traditional dish in Hangzhou. When cooking, use West Lake water shield, shredded ham and shredded chicken breast to cook together. This soup consists of green water shield, bright red ham and snow-white chicken breast, with bright color, tender fragrance and rich nutrition.