There are the following kinds of dishes in Hangzhou: West Lake vinegar fish, Longjing shrimp, fragrant lotus root, Sichuan style pork, stewed melon sauce, eyesight-improving bitter gourd, fried pumpkin with salted egg yolk, Dongpo meat, steamed belly tip with scallops, fried chicken fillet with pickled mustard tuber, fried raw Hangzhou pepper, fried chicken with chestnuts, spicy chicken, fried mugwort leaves, sweet and sour pork ribs, salted shrimp, fried river shrimp, salted shrimp and sweet and sour paste. Stir-fried kidney flower, three fresh bean curd, home-made bean curd, Mapo bean curd, casserole bean curd, fish with Chinese sauerkraut, boiled fish, boiled pork slices, fried pork liver with bean sprouts, braised pig's trotters, braised elbow, sweet and sour pork tenderloin, dry-roasted pork tenderloin, fish-flavored shredded pork, eight-treasure fried rice cake, boiled chicken, white-cut meat, aged vinegar peanuts, garlic and cucumber, and sauce-fried. Braised potatoes, shredded potatoes with green peppers, shredded potatoes, diced chicken with curry, dried plums, sliced tomatoes, Sichuan-style pork, shredded celery, mushrooms and vegetables, fried mushrooms, beef tenderloin with black pepper, shredded pork with green peppers, sauteed chicken, fried pork with tea mushroom, celery lily, steamed pork with rice flour, corn with pine nuts, fried pork with black fungus. Stir-fried snail, dry-fried tofu, braised chicken with mushrooms, stewed veal, dry-roasted prawns, crucian carp in milk soup, braised/sweet and sour hairtail, minced pork vermicelli pot, Xiaoyi Wen cabbage, braised pork bamboo shoots, hibiscus eggs, griddle chicken, lettuce slices, fried soybean with loofah, bean sprouts and day lily, home-cooked fish, diced chicken with kung pao, scrambled eggs with leeks and so on. Yipin bean curd soup, spinach meatball soup, pork liver spinach soup, winter melon kelp sparerib soup, shrimp water shield soup, West Lake water shield soup, pork bone soup, vermicelli sparerib soup, tea tree mushroom sparerib soup, three fresh tofu hot pot, sauerkraut white meat hot pot, duck blood stinky tofu pot, duck miscellaneous hot pot and hot and sour soup recipe name-> Cooking of fish balls in clear soup->; Hangzhou dishes's raw material classification is->; The taste of aquatic dishes-> Light suitable season->; The basic material of spring vegetables is 200 grams of silver carp sauce. 3 slices of cooked ham, 3 slices of cooked bamboo shoots, water-soaked mushrooms 15g, and 25g of pea seedlings. Salt 17g, monosodium glutamate 2.5g and cooked chicken oil 2.5g.. The recipe practice is to add refined salt and monosodium glutamate to the fish paste, stir until it bubbles, add clear water, continue to stir until it is thick, then let it stand for 5 minutes, add clear water to the pot, add fish balls, boil it with high fire, and then "cook" it with low fire. Then add salt, monosodium glutamate and pea seedlings, season and put them into the pot. Put the cooked ham slices and cooked bamboo shoots in a triangle shape, put the cooked mushrooms in the middle, decorate the surrounding with pea seedlings, and pour the cooked chicken oil. Menu name-> Cooking of spiced peanuts->; Hangzhou dishes's raw material classification is->; The flavor of vegetarian dishes-> Other suitable seasons-> Peanut kernel 150g, formula of white sugar, refined salt and spiced powder 1. Put peanuts in a bowl, soak them in boiling water for a while, peel off the skin, and fry them in a 30% hot oil pan until crisp. 2. After the peanuts are cooled, put the wok on low fire, add 50g of white sugar, refined salt and spiced powder respectively, stir-fry evenly after saccharification, pour in peanuts, wrap the peanuts with sugar, stir-fry, and remove the end of the wok from the fire to serve. Name of the recipe-> Cooking of vinegar fish in West Lake->; Hangzhou dishes's raw material classification is->; The taste of aquatic dishes-> Other suitable seasons-> The basic ingredients of seasonal vegetables are live fish 1, about 1000g, 50g vinegar, 60g sugar and 2g Jiang Mo. The recipe is to wash the fish, cut it along the spine, and cut 3-5 knives from the inside, but you can't cut off the skin; Boil the fish skin in boiling water for 3 minutes; Skim the remaining soup, leave 250g of the original soup, add soy sauce, cooking wine and Jiang Mo, cook until it tastes delicious, then take out the fish pieces and put them on a plate; The original soup contains 50g of sugar, 50g of vinegar and 50g of wet starch. After boiling and foaming, it is poured on the fish. The raw materials of shredded chicken with Hangzhou chrysanthemum are: chicken breast 1 50g, Hangzhou chrysanthemum 20g, water-soaked mushrooms 50g, refined salt 5g, sugar 5g, monosodium glutamate1g, egg white 2g, wet raw powder 5g, dry raw powder 7g, chicken soup 50g, sesame oil 5g and raw oil 20g. Methods (1) chicken breast was stripped of fascia, washed with blood, drained, sliced and cut into filaments. Stir the egg white in a bowl, add the dried corn flour and stir well, add the shredded chicken for sizing, and then add the sesame oil and stir gently. (2) Hang Ju tore off the petals, picked off the tips and roots of the petals, soaked them in clear water for one hour (changing water in the middle) to remove the bitterness, and then picked them up and drained them. Peel and shred mushrooms for later use. (3) Heat the wok on medium heat and drain the oil. When it is 30% hot, add shredded chicken until cooked, and pour it into a colander to drain the oil. (4) Leave the remaining oil in the original pot, stir-fry the shredded mushrooms, quickly add the petals of Chrysanthemum morifolium, refined salt, chicken soup, white sugar and monosodium glutamate, thicken with wet raw flour, pour the shredded chicken for more than two times, pour in 15g cooked oil, and put in a pot. Stir-fried pork slices with celery: 6 liang of pork, 4 celery 1/root, 2 onion (cut into pieces), 6 slices of garlic 1 petal cooked bamboo shoots (chopped), and wine 1 spoon. Seasoning: oyster sauce 1 tsp, soy sauce 1 tsp, sugar 1/2 tsp, millet flour 1/2 tsp. Add proper amount of salt and oil (1) in the process of making pork slices, mix well with seasoning and marinate for a while (2) Tear off celery and slice. (3) heating the oil, adding salt to celery, stir-frying until it becomes discolored, and taking out; (4) Heat the wok, stir-fry minced garlic and pork, until it turns white, add the tremella, celery and onion, sprinkle with wine, add bamboo shoots, stir-fry quickly, cover the lid and cook slightly, and stir-fry the dish of Longjing shrimp: Dahe shrimp. Longjing tea 1g, egg white 1g, Shaoxing wine 1tbsp, and proper amount of raw flour. Production method: ① Shelling and extruding the shrimps, repeatedly stirring and washing with clear water until the shrimps turn white, draining the water, putting into a plate, adding salt and egg white, stirring with chopsticks until sticky, adding raw powder and monosodium glutamate, and curing for 2 hours. (2) Soak Longjing new tea in 50g boiling water for about 1 min, pour out 30g of tea leaves and take tea leaves and tea juice for later use. (3) Heat the pan, put the oil, add the shrimps when they are ripe, and spread them out quickly with chopsticks. When the shrimp is jade white, pour it into the colander and filter off the oil. Put the onion into a simmer pot, pour the shrimps into the pot, immediately pour the tea leaves and juice, and stir-fry with Shao wine for a while.