Hangzhou dishes refers to a famous dish that originated or flourished in Hangzhou. Hangzhou cuisine is one of the eight major cuisines in China and the most important branch of Zhejiang cuisine. Hangzhou dishes pays attention to the original flavor, exquisite selection of materials, taking into account the seasons, orderly cooking, exquisite modeling, full of color, flavor and taste. Hangzhou dishes is characterized by "lightness and moderation, fine selection of materials, keeping pace with the times and bringing forth the new". "Paleness" is an important feature of hangzhou dishes. Hangzhou dishes is an important part of Han nationality's diet culture and belongs to an important school of Zhejiang cuisine.

Hangzhou cuisine has a long history. It constitutes the traditional Zhejiang cuisine together with Ningbo cuisine and Shaoxing cuisine. This time, 268 dishes from 34 cities in China gathered in Xizi Lake. After fierce competition, hangzhou dishes stood out and won the gold medal. In recent years, the catering market in Hangzhou has developed rapidly, and many well-known dishes in China have emerged. These new cuisines, which draw on all others' strengths and are carefully crafted, surpass the traditional Zhejiang cuisine in workmanship, color and taste, and become one of the eight new cuisines in China.

Jiangsu cuisine and Zhejiang cuisine are somewhat similar, so they are collectively called Jiangsu and Zhejiang cuisine. Jiangsu and Zhejiang cuisine includes the characteristics of Hangzhou, Ningbo, Shaoxing and other places, and the dishes in different places pay attention to different directions.

Representative dishes of Hangzhou cuisine.

Dongpo braised pork

Dongpo meat is crisp but not rotten, waxy but not greasy, and delicious, which has been deeply loved by diners for nearly a thousand years.

Su Dongpo, a great writer in the Northern Song Dynasty, also studied cooking techniques. He talked about the experience of burning meat: "Huangzhou is a good pork, and the price is as low as dirt. The rich refuse to eat, and the poor don't know how to cook. Slow fire, lack of water, full of fire is beautiful. "

Features: thin skin and tender meat, stewed with yellow wine, bright red in color, rich in juice, crisp and rotten but not broken, fragrant and waxy but not greasy.

Longjingcha fried shrimp

Tomb-Sweeping Day selects fresh river shrimps and cooks them with Longjing tea. Exquisite materials, fresh and delicious.

This is an innovative dish invented by Wu, a famous chef in Hangzhou and the boss of Tianwaitian in the early 1940s. His family has lived in Lingqi Mountain, the origin of Longjing tea for generations. On the basis of fried shrimps, he squeezed shrimps with fresh river shrimps in the season and replaced onions with Longjing new tea, creating a new dish-Longjing shrimp.

Features: Shrimp is white and tender, with green tea fragrance, elegant color and unique flavor.

It's called Flower Girl Chicken.

Flower Girl Chicken is one of the 36 hangzhou dishes recognized by 1956 Zhejiang Province. Baked with local Cantonese chicken, Shaoxing wine, West Lake lotus leaf and various seasonings.

First, fill the chicken belly with seasoning, then wrap it with lotus leaves and shells, then wrap it with a layer of jar mud mixed with Shaoxing wine feet and salt water, and stew it for three or four hours on low heat. The whole clay ball was taken to the dining table and opened in front of the diners. A unique fragrance of meat, lotus and wine is very attractive.

Features: simple preparation method, crisp taste, oily and delicious, fragrant, suitable for all seasons.

Dry-fried clock

Dry-fried bell, made of bean curd skin of Fuyang Sixiang, a specialty of Hangzhou, is as thin as cicada's skin, with Huang Liang color, crispy and delicious.