The taste of Hangzhou cuisine is mainly salty and slightly sweet, but it is not as sweet as Suzhou cuisine and not as strong as Shanghai cuisine, so it is easily accepted. "Paleness" is the symbolic feature of hangzhou dishes.

This feature is just in line with the trend of "light" dishes. In addition, hangzhou dishes is light and peaceful, with few elements of "grabbing flavor", and it is easy to absorb the essence of North and South cuisine, so now hangzhou dishes is more like a "universal dish", which is easy to win the favor of North and South diners.

Extended data

Hangzhou Cuisine Classic Cuisine:

1, Longjing shrimp

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 cooked shrimps are white and tender, with green tea, elegant color and delicious taste.

2. Old duck pot

Old duck pot is a soup with duck meat as the main ingredient, sour radish, Jinhua ham, mushrooms and dried bamboo shoots as the auxiliary materials, and onion, ginger, salt, soy sauce, cooking wine, white pepper, chicken essence, broth and edible oil as the seasoning.

3. Dongpo Meat

Dongpo meat, also known as rolled noodles and Dongpo braised pork, is a traditional specialty dish in Meishan and Jiangnan areas. Dongpo meat is found in Zhejiang cuisine, Sichuan cuisine, Hubei cuisine and other cuisines, and the practices vary from place to place, such as cooking before burning, steaming after cooking, and directly stewing juice.

Baidu encyclopedia-Hangzhou cuisine