The name of Hangzhou Sanxian comes from hangzhou dishes, and its "Sanxian" is far from the "Sanxian" chosen by the famous dish Di Sanxian in Northeast China. They are all delicious meat materials, and there are far more than three salty materials. First, the fish skin is watery, then the fresh minced fish, cooked chicken, and cooked pork belly with soft and tough fragrance. These raw materials will finally be stewed in a pot with ingredients such as shrimp and bamboo shoots on the river. The name of this dish is worthy of the word "fresh".

After stewing, the skin is soft and delicious, the fish balls made of minced fish are smooth and tender, and the pork belly is more chewy and fragrant. The rich ingredients make this bowl of Hangzhou Sanxian delicious, which is suitable for both family banquets and banquets. Moreover, Hangzhou Sanxian is definitely one of the indispensable Chinese New Year dishes for Hangzhou people. Without it, it is not a complete Chinese New Year.

Dongpo braised pork

Speaking of Hangzhou cuisine, we can't forget the famous dish "Dongpo Meat". Although there are more than a dozen Dongpo pork practices circulating all over the country, Hangzhou and Meizhou are the most famous. Su Shi worked in Hangzhou twice and was deeply loved by Hangzhou people, so Dongpo meat was also deeply loved by everyone, making Dongpo meat flourish in Hangzhou.

The practice of Dongpo pork in Hangzhou is to cut half fat and half thin pork belly into squares and stew it slowly with soy sauce, Shaoxing wine, sugar, onion and ginger. Dongpo pork is ruddy and bright in color, soft in mouth, fat but not greasy, wrapped in rich soup, salty and sweet in fresh, which can be called a pork dish.

Songsaozi decoction

Song Saoyu soup is also a famous dish with traditional flavor in hangzhou dishes. It is said that this fish soup was created in the Southern Song Dynasty. Its ingredients selection and practice are also very elegant. It selects plump mandarin fish or perch, steamed in a pot, peeled and boneless, then added with the prepared shredded ham, bamboo shoots and mushrooms, boiled in chicken soup, and finally poured with broken egg liquid. After the fish soup is out of the pot, it smells fragrant, looks shiny and tastes fresh and smooth, as if it can taste the delicacy of crab meat.