"Braised bamboo shoots in oil" is a special traditional flavor dish, belonging to Zhejiang cuisine. It is made of tender bamboo shoots unearthed around Tomb-Sweeping Day and cooked with heavy oil and sugar. Its color is bright red, fresh and refreshing, salty and sweet, and you can never get tired of eating it. 1956 was recognized as one of the 36 famous dishes in Hangzhou by Zhejiang Province.

West Lake vinegar fish, alias uncle and sister Chuanzhen and Song Saoyu, is a famous dish with traditional local flavor in Hangzhou Hotel, Zhejiang Province.

Honey fire recipe is a traditional famous dish. This dish is found in Zhejiang cuisine and Jiangsu cuisine. The raw materials are Jinhua ham, Tongxin An Baili, etc. Its color is fiery red, its marinade is transparent and its aftertaste is endless.

Ham and broad bean is a traditional dish in Zhejiang, which belongs to hangzhou dishes. This dish is red and green, bright in color, fragrant and sweet in aftertaste. As the saying goes, "You can see pods in Qingming Festival and eat them in long summer". In the early summer, broad beans have green eyebrows and tender meat, and have a special flavor when cooked with skin. "Ham and broad bean" is a seasonal delicacy in early summer, which is made from the mid-waist peak of ham and fresh and tender broad bean just listed. Zhejiang Province 1956 recognized as one of the 36 famous dishes in Hangzhou.

Dry fried bell is one of the traditional dishes in Hangzhou, which is similar in shape to spring rolls. Bean curd skin, a specialty of homesickness in Hangzhou, is rolled into a tube with mixed pork stuffing, fried in oil until golden and crisp, and dipped in sweet noodle sauce and salt and pepper when eating.

Roasted Xianya is a traditional dish in Hangzhou, Zhejiang Province. 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. The fire heel is red and fragrant, the fat duck is tender and oily, and the soup is as white as milk, delicious and attractive.

The cooked shrimps are white and tender, with green tea, elegant color and delicious taste. Longjing shrimp is named after the selection of Longjing tea and shrimp around Tomb-Sweeping Day. This is a famous dish in Hangzhou with strong local flavor.

The beggar chicken is full of fragrance, white, tender, crisp, non-sticky and non-biting. According to legend, in ancient times, there was a beggar who lived in Jiangnan. He was hungry and cold, and his friend stole a little hen for him, but he was short of pots and stoves. He wrapped chicken feed in mud and baked it in the fire. When he peeled it off, he accidentally found that the chicken was full of fragrance and delicious. Later, this method was spread, improved by chefs, and added a variety of seasoning accessories, which won the appreciation of many diners and gained a good reputation.

Fish balls with clear soup is a traditional dish in Shaoxing, Zhejiang Province, which belongs to Shaoxing cuisine and is a fresh and elegant hangzhou dishes like the beautiful scenery in the south of the Yangtze River. Fish balls with clear soup are generally used in the Spring Festival, because they symbolize reunion and happy life.

West Lake water shield soup is also called chicken fire water shield soup. West Lake water shield soup is a famous traditional dish in Hangzhou, Zhejiang Province, which belongs to Zhejiang cuisine. The water shield of West Lake is selected as raw material, which is delicious and unique. The "West Lake Water Shepherd's Soup" made by water shepherd's purse is green in color, bright in color, tender and fragrant in color, pure in color and delicious. It is a traditional dish of Han nationality in Hangzhou, Zhejiang.

Fried eel fillets are a traditional dish in Zhejiang province, belonging to Zhejiang cuisine. The eel meat is crispy outside and tender inside, sweet and sour, with the characteristics of hangzhou dishes. Eels are tender and nutritious. After cooking, its color, fragrance and taste are unique.

Fried chicken with chestnuts is a traditional dish in Hangzhou, Zhejiang Province, which is famous in autumn. Chestnuts are rich in nutrition and have the effects of "benefiting qi, invigorating stomach and tonifying kidney".

Hangzhou sauce duck is a famous flavor food in Hangzhou, which belongs to Zhejiang cuisine. Duck meat is rich in nicotinic acid, which is one of the two important coenzymes in human body. All kinds of sauced duck products have protective effects on patients with heart diseases such as myocardial infarction.

Painan is a traditional dish with Jinhua ham as the main ingredient in Hangzhou, Zhejiang Province. Jinhua ham has the effects of tonifying kidney and stomach, promoting fluid production and strengthening yang, and strengthening the marrow and foot. Pinan is a delicious and nutritious food.

Fish head tofu is a dish made of fish head, tofu and other main ingredients, belonging to Jiangsu cuisine.

Steamed pork with lotus leaf powder is a famous traditional dish and enjoys a high reputation. In the late Qing Dynasty, it was said that its name was related to the "Quyuan Wind Lotus" in the "Ten Scenes of West Lake". It was steamed with fresh lotus leaves from Hangzhou at that time, wrapped in fried rice noodles and seasoned pork. Fragrant, fresh, fat, soft, waxy, not greasy, very suitable for summer appetite.

Braised chicken is a famous dish with good color and flavor, belonging to Zhejiang cuisine and hangzhou dishes. The finished dishes are soft, tender and fragrant, with the local flavor of Hangzhou. This dish is one of the 36 famous dishes in Hangzhou recognized by Zhejiang Province 1956.

Yipin Nanru is a traditional dish in Hangzhou, Zhejiang Province, which belongs to hangzhou dishes in Zhejiang cuisine. This dish is bright in color, crisp but not greasy. As the main seasoning, fermented bean curd brine is widely loved by Zhejiang people, with unique flavor and rich local flavor. 1956 Zhejiang Province has been recognized as one of the 36 famous dishes in Hangzhou.

Southern bamboo shoots are a traditional local dish in Hangzhou, Zhejiang Province, which belongs to Zhejiang cuisine. This dish is cooked with thin-skinned pork belly and fresh bamboo shoots. It is refreshing, tender, delicious and delicious. Perhaps for this reason, Nanzhun has become a famous dish in Hangzhou that people like to eat. Pork belly pork belly and fresh bamboo shoots are cooked together, which appeals to both refined and popular tastes and is a popular seasonal dish. This product is one of the 36 famous dishes in Hangzhou recognized by Zhejiang Province 1956.

Steamed shad is a traditional dish in Jiangsu province, belonging to Jiangsu cuisine. The fish is silvery white, fat, tender and delicious, refreshing and not greasy. The fat content of shad is very high, and it is rich in unsaturated fatty acids, which has the function of lowering cholesterol and is of great benefit to prevent arteriosclerosis, hypertension and coronary heart disease. The shad meat is sweet in taste and flat in nature, and has the effects of nourishing and strengthening, warming the middle warmer and benefiting qi, warming the middle warmer and tonifying deficiency, stimulating appetite and strengthening the spleen, and clearing away heat and toxic materials.

Babe Chicken is a dish with exquisite production and ingredients, and it is one of the 36 famous dishes in Hangzhou recognized by Zhejiang Province 1956.

Bad chicken is a famous traditional dish in China and Zhejiang. Spread for thousands of years, chew carefully, salty and fresh, making people slightly drunk. Zhejiang Xiaoshan breeder chicken is selected, with fresh meat, fragrant smell and unique style. It is a good winter product and a delicacy.

Hangzhou braised duck is a cooked meat product cooked by adding salt or soy sauce and spices to water.

Hundred Birds Facing Phoenix is a famous dish of Han nationality, belonging to Hunan cuisine. The main ingredients are tender chicken and pork, and the main cooking technology is stew. The finished product looks like a hundred birds facing the phoenix, with bright color, rotten chicken bones and mellow taste.

Clam crucian carp is a traditional food in Hangzhou, which combines river and sea. It was recognized as one of the 36 famous dishes in Hangzhou by Zhejiang Province 1956, and it is a nourishing food cherished by foodies.

Fish head soup is a traditional dish in Hangzhou, Zhejiang Province, which is very suitable for the whole family to eat in winter. It is delicious and nutritious. This dish is one of the 36 famous dishes in Hangzhou recognized by Zhejiang Province from 65438 to 0956.

Stewed and steamed with salted slices, the meat is crisp but not greasy. The skin is thin and the flesh is fine. It is red as rouge and white as jade. This is a famous traditional dish in Hangzhou. This dish is a combination of steaming and stewing. Its meat is crisp but not greasy. Thin skin and fine flesh, red as rouge and white as jade. It is bright and tender.

Shrimp and winter bamboo shoots is a vegetarian food made of winter bamboo shoots and vegetarian sausages, which has the effect of regulating osteoporosis, hypertension, coronary heart disease and diabetes.

Braised bamboo shoots with fermented bean sauce is a traditional dish in Hangzhou, Zhejiang Province, which belongs to vegetarian dishes. This dish is made of tender bamboo shoots and fragrant grains, fried and stewed. Fresh and refreshing, full of flavor and characteristics.

Menghuo whipping bamboo shoots is one of the recipes of Zhejiang cuisine, with ham as the main raw material. The cooking skills of Meng Huo's whip bamboo shoots are mainly fried, and the taste is salty and delicious.

Chestnut mushroom is a famous dish in late autumn in Hangzhou, Zhejiang Province. Chestnut fruit powder is glutinous, mushroom meat is tender and smooth, and one dish has two flavors. It is one of the 36 famous dishes in Hangzhou recognized by Zhejiang Province 1956.

Dried black herring is a traditional local dish in Zhejiang Province. Black herring is rich in protein. Pickled in winter, pickled in spring and eaten in summer. Its flesh color is white and red, and its smell is fragrant. Delicious and sweet, convenient to store. This is a delicious dish. This dish is one of the 36 famous dishes in Hangzhou recognized by Zhejiang Province from 65438 to 0956.

Dongpo pork, also known as braised pork, rolled pork and Dongpo braised pork, is a traditional specialty dish in Jiangnan area. Dongpo meat is found in Zhejiang cuisine, Sichuan cuisine, Hubei cuisine and other cuisines, and there are also differences in local practices, such as cooking before burning, cooking before steaming, and directly stewing juice. But the main components and shapes are similar. The main ingredient is half fat and half thin pork, and the finished dish is neatly packed mahjong tiles, bright red and gorgeous as agate. Pick up a piece and taste it. It's soft but not rotten, fat but not greasy.

Shrimp crispy rice is a delicious food with shrimp as the main ingredient. Shrimp crispy rice is sweet and sour, nutritious and appetizing. It can be used as both dining tables and snacks.