Since the reform and opening up, Hangzhou, as a famous tourist city, has increased its internal and external exchanges. We used to face local customers, but now we have to face the whole country and the whole world. With the increasing pressure of communication activities, learning opportunities and challenges, the concept of catering operators must also change.

Hangzhou dishes and his brothers' cuisines are more and more integrated, absorbing the strengths of many families and becoming masters without sects and factions. Perhaps, hangzhou dishes used the word "gang" too early.

No matter in the actual work of hotels and chefs or in the theoretical summary, a so-called "gang" has not really formed. Hangzhou dishes's current development momentum is market-driven.

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Cooking characteristics

Hangzhou dishes can be divided into two schools: "Lake" and "Cheng Xiang". The former takes fish, shrimp and poultry as the main raw materials, and is good at techniques such as raw frying, stewed and tender frying, paying attention to the clear, fresh, crisp and tender taste and retaining the original flavor. The latter is mainly meat, while hangzhou dishes's cooking methods are mainly steaming, stewing, boiling and burning, paying attention to light oil, light pulp and tender, and paying attention to the combination of fresh and salty.

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. "Lightness" is an iconic feature of hangzhou dishes, which is in line with the trend of "lightness" of 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.

Baidu encyclopedia-Hangzhou cuisine