It is well-known in Hangzhou, and it will take four or five hours to stew with slow fire. The biggest feature is that the soup is mellow, oily but not greasy, crisp but not rotten, and it tastes quite appetizing.
Yolk crab
Adding salted egg yolk is a very popular cooking method on the basis of keeping crab meat fresh and tender. Wahaha perch (iron plate perch): There are nearly 20 kinds of raw materials used in this dish. Drained perch, marinated with seasoning, fried in oil pan, and then poured with butter and sauce. The method is novel and the taste is fresh and tender.
Straw duck
The combination of Beijing roast duck and Fenjiu. The salted duck should be put in a special steaming bucket, and smoked after lighting the straw 15 minutes. Is it rustic enough? The whole duck is crisp and rotten, but the shape remains the same, and the smoked taste is very unique. In addition, pearl taro cake, lotus root kidney flower, hand-torn chicken, Qianjiang shredded pork and golden braised pork are all famous dishes in Hangzhou, which are worth tasting.
Dongpo braised pork
According to legend, Su Dongpo, a writer in the Northern Song Dynasty, came to Hangzhou twice as a satrap and built a dike on the lake. In order to thank him for "lifting pigs and picking wine", Hangzhou people asked his family to cook it according to his method of cooking meat and treating guests. After they ate this crispy and delicious meat, they called it "Dongpo Meat". Hang Cheng restaurant also imitated Dongpo meat, which has a history of more than 900 years. When making, pork belly thin skin is selected, rock sugar and soy sauce are used as seasoning, and Shao wine is used instead of water. The cut meat is put into a casserole with shallots at the bottom, sealed and steamed, which is crisp but not broken, fat but not greasy.
Steamed ham with honey sauce
Traditional dishes in Hangzhou. When cooking, choose Jinhua ham with the best texture, steamed with rock sugar, lined with lotus seeds, decorated with cherries, plums and osmanthus. Its characteristics are: bright color, thick soup, moderate salty and sweet, easy to digest, especially popular with the elderly.
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. Choose grass carp with moderate posture, and it is best to starve to death in clear water for a day or two to remove the earthy smell. Cut the fish in half, wash it, and cook it in boiling water 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 fish, pepper, ginger, wine and vinegar. My brother-in-law drank this delicious fish soup and soon recovered. Once, Song Gaozong Zhao Gou 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 books of Shanjia Qing Palace, but also has the flavor of the times because of its historical characteristics.
Fish balls in broth
When cooking, the silver carp is peeled, scraped, chopped, added with proper amount of salt and water, then whipped with meat oil and Jiang Shui, put in the refrigerator 15-20 minutes, then taken out, spoon into a cold water pot again and again, heated into fish balls, and cooked with ingredients such as ham slices and mushrooms. Ham is like dancing, fish is round like white jade, and its color is clear, smooth and delicious.
Longjingcha fried shrimp
According to legend, inspired by Su Dongpo's poem "Looking at the south of the Yangtze River", Hangzhou chefs chose Longjing new tea and Xianhe shrimp which are "green, fragrant, sweet and beautiful in shape". 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 or glutinous rice, fry it and put it in a lotus leaf bowl, thicken the fresh shrimp in the pot and put it in tomato juice and put it in another bowl. When serving, pour the tomato and shrimp juice on the rice crust. When the rice crust meets the juice, it will burst immediately, make a squeaking sound, and then the aroma will overflow, so the dish is also called "a thunder on the ground". 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. Fresh and tender, tomato juice is ruddy, sweet and sour. It is both a table wine and 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, covered with various seasonings, with shredded pork cooked with various seasonings in the belly, wrapped with fresh lotus leaves and bamboo shells, covered with jar mud on the outermost layer, and then cooked on the fire 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, choose high-quality tofu skin made in Fuyang, get involved in fine minced meat, cut into inches and fry. If it involves mashed potatoes, mushrooms and winter bamboo shoots, it is called "Su Ling". The fried clock is the color of Huang Liang, crisp and refreshing, shaped like a clock. With sweet noodle sauce and salt and pepper, it tastes better and is a delicious dish.
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. Braised bamboo shoots in oil: When cooking, use short, strong, thin-skinned, thick-fleshed, tender and smooth bamboo shoots in the suburbs of Hangzhou as raw materials, peel and cut them into inch-shaped pieces, put them in a pot, fry them with heavy oil and sugar, and then stew them thoroughly with low fire, so that the bamboo shoots can be fully absorbed into the seasoning. The dishes are bright red, fresh and sweet. It can be accompanied with wine and meals, and is a traditional dish in Hangzhou.
West Lake water shield soup
West Lake Water sheep farm, also known as Chicken Fire Water sheep farm, 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.