1 Dongpo meat
2. (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.
3. (Piece of Richuan 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 thin slices of meat, with bamboo shoots and cabbage, and burn 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.
4. (Shrimp Steamed Bun)
Hangzhou zhiweiguan flavor snacks. 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.
5, (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.
6. (Southern fans have big bags)
Imported refined white flour is fermented to make skin, and fresh front leg meat and skin jelly (or bean paste, hemp heart or vegetables) are used as stuffing, then wrapped and steamed in a big cage. 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.
7. (Wu Shan Shortbread)
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".
8. (Juniper onion)
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 onion segments, flatten them repeatedly in the pot until they are golden brown, and then coat them with garlic sauce or sweet noodle sauce.
9. Dongpo Meat
Chinese food is popular in Jiangsu and Zhejiang. Legend has it that it was created by Su Dongpo, a poet in the Northern Song Dynasty. Production method: cut pork belly into large pieces, put minced onion and ginger at the bottom of the pot, add wine, sugar and soy sauce, and add water to stew slowly. Su Dongpo's poem "Eat Pork" said: "... slow fire, lack of water, full fire, he is beautiful." Dongpo meat has good color, aroma and taste, and is deeply loved by people. Thin skin and tender meat, bright red color, rich juice and mellow taste, crisp shape but not broken, fragrant and glutinous at the entrance, which is one of the 36 famous dishes in Hangzhou recognized by Zhejiang Province 1956.
10, (called Huatongji)
Jiaohua chicken is made of fat and tender Yue chicken and Shaoxing wine, wrapped in West Lake lotus leaf, accompanied by various condiments, and roasted with slow fire. The aroma is overflowing, the meat is white and tender, crisp but not sticky, and it is eaten without embedding.
There is a legend about the origin of broiler chickens: a long time ago, a beggar was exiled, hungry and cold, and fell ill on the ground. In order to save him, his friends set up a bonfire to keep him warm, and managed to get a chicken, but they didn't have a cooker. At this time, someone picked up the mud next to him, wrapped up the chicken and put it in the bonfire for roasting. When they broke the clay ball, they found that not only the chicken feathers fell off, but also the chicken became tender and delicious. Hangzhou Restaurant followed suit and cooked this dish, calling it "flower girl Chicken".
1 1, (Longjing shrimp)
Longjing tea leaf element is famous for its "green color, fragrance, sweet taste and beautiful shape". River shrimp (i.e. green shrimp) was praised as "the treasure of food" by the ancients, which not only has tender and delicious meat and rich nutrition, but also has the functions of tonifying kidney, strengthening yang and detoxifying. The "Longjing Shrimp" cooked with fresh Longjing tea and fresh river shrimp in front of Tomb-Sweeping Day is jade white, with attractive fragrance and incomparable freshness. It is a traditional famous dish in Hangzhou with strong local flavor.
Shrimp in Longjing is famous for its selection of the best Longjing tea in Hangzhou. Longjing tea is produced in the mountainous area near West Lake in Hangzhou, Zhejiang, and Lion Peak in Longjing Village is the best. It is famous for its "green color, rich fragrance, mellow taste and beautiful shape". It is said that this kind of tea originated in the Tang and Song Dynasties, and has been carefully improved since the Ming and Qing Dynasties, and its quality is unique. The ancients said: "Longjing tea is authentic, sweet as blue, quiet but not bitter, and tasteless. Then there is a kind of harmony, tasteless, even tasteless. " In the Qing dynasty, it was listed as a court tribute. At that time, Anhui made precious dishes with the tender tips of Que Tongue and Eagle Claw tea, while Hangzhou made fried shrimps with Longjing fresh tea and fresh river shrimps around Tomb-Sweeping Day, which was called Longjing Shrimp. Its delicious food soon became the most famous specialty in Hangzhou and spread all over the country.
12, (Song Sao Fish Soup)
After meditation, Song Gaozong often goes to visit the West Lake. One day when I was boating in Su Causeway, I happened to think of perch. I just ordered fish soup and tasted it. It was delicious, so I gave it one hundred and twenty pieces of silver.
When the news spread, the gentry and nobles looked down on them one after another, and Song Sister-in-law became a rich man. "Song Sao Fish Soup" is said to be "Crab Soup", which contains fresh bass meat, shredded ham, shredded bamboo shoots and shredded mushrooms, fresh and smooth.
13, (Xihu vinegar fish)
According to legend, in ancient times, there were Ning brothers, full of articles, who lived in seclusion by the lake and made a living by fishing. Zhao Daguan, a local villain, saw that Ning Sao was very attractive and wanted to take it for himself, so he planned to kill her husband. Song Di complained to the government and avenged his brother. As a result, he was severely beaten. Sister-in-law Song advised her uncle to flee. Before leaving, she specially cooked a West Lake sole with sweet and sour to give him money and encouraged him to "remember the sufferings of the people".
Later, my brother-in-law became famous, but at a banquet, he ate a special fish dish, which was sweet and sour, and finally found his sister-in-law who was renamed a hermit. So, he resigned from his official position and resumed his life as a fisherman. When cooking "West Lake Vinegar Fish", generally, the West Lake sole fish is used as raw material, and it can be starved for two days before cooking, so as to discharge intestinal impurities and remove dirt. The cooked fish is tender and delicious, with crab meat flavor.
14, (Xihu Shuimu Decoction)
"West Lake water shepherd's purse soup" is a unique ancient dish in Hangzhou. Water shield, also known as sunflower, is green in color and rich in protein and vitamins. It is a precious aquatic vegetable. At present, only Taihu Lake in Jiangsu, Xiaoshan Lake in Zhejiang and West Lake in Hangzhou grow in China, and the best one is produced in the West Lake "Santan January". Speaking of the origin of "West Lake Water Shepherd Soup", there is another story. According to the Book of Jin Han Shu Zhang Chuan, when Han Shu Zhang was an official in Luoyang in the Jin Dynasty, "Because of the autumn wind, he thought about Wuzhong leek, soup and perch, saying,' Life is expensive, why do you hold an official for thousands of miles to be famous?' I drive home. "Hans Zhang resigned and returned to his hometown because he thought of the food in his hometown. Later, this story formed the idiom allusion of "thinking high".
In Hangzhou, water shield, shredded chicken, chicken soup and fish balls are used to make "West Lake Water shield soup". "Water shield fish soup" is more popular. Emperor Qianlong visited Hangzhou many times, and every time he used the water shield of the West Lake as soup. In 1930s, "West Lake Shepherd's Soup" of Shanghai "Zhiweiguan" was also famous in Shanghai. Many overseas Chinese and overseas Chinese friends like to taste this dish when passing through Hangzhou and Shanghai to show their homesickness.
Please adopt it, thank you!