Longjing shrimp was cooked with fresh Longjing tea before and after Tomb-Sweeping Day. This shrimp is white and tender. The bud leaves are green, fragrant, elegant in color, unique in taste, appetizing after eating and endless in aftertaste, making it a must in hangzhou dishes.

2. West Lake vinegar fish

West Lake vinegar fish is a special dish in Hangzhou, Zhejiang Province, which was first made in the Southern Song Dynasty. West Lake grass carp is selected as raw material. Before cooking, grass carp starve in the fish pond for a day, let it discharge all impurities and remove the soil. When cooking, the temperature requirement is very strict, so we must master it just right. After the fish is cooked, it is wrapped in a layer of hot and sour, and the pectoral fins stand up, making the fish delicious and unique.

3. Dongpo meat

Dongpo pork, also known as braised pork, rolled meat and Dongpo braised pork. Dongpo meat is found in Zhejiang cuisine, Sichuan cuisine and Hubei cuisine. The main components and shapes of Dongpo meat are similar. The main ingredient is half-fat and half-thin pork, and the finished dish is neatly packed mahjong tiles with bright red agate color. Pick up a piece and taste it. It's soft but not rotten, fat but not greasy.