West Lake vinegar fish is a traditional dish in Hangzhou, belonging to Jiangsu and Zhejiang cuisine. This dish is made of fresh grass carp. Before cooking, you usually need to starve in a fish cage for a day or two, which can excrete intestinal impurities, remove the earthy smell and make the fish firm. After slaughter, remove the scales, gills and internal organs, wash them, cut them into two pieces from beginning to end, then cut them with a knife, put them in boiling water for 3 minutes, put chopsticks in the fish's jaw, take them out when you can gently plunge them in, and put the fish's back in a plate. Then use various seasonings to make juice and pour it on the fish. The characteristic of vinegar fish in West Lake is that it does not put oil, but only uses boiling water and seasoning. Cut the fish and pay attention to freshness and original flavor. The cooking temperature is very strict, and it takes three or four minutes to cook just right. The pectoral fin is upright, and the fish is tender and beautiful, with crab flavor and unique meat quality.

Besides the vinegar fish from West Lake, there are many other delicious fish dishes in Hangzhou, such as Longjing shrimp, Dongpo meat and beggar chicken. Longjing shrimp with Longjing tea, which is fragrant and delicious, is one of the special cuisines in Hangzhou. Dongpo meat is made from pork by various cooking methods. The meat is crisp and delicious. Jiaohua chicken is made from chicken by special pickling and baking methods. Delicious, it is one of the traditional cuisines in Hangzhou.

To sum up, there are many delicious fish dishes in Hangzhou, which you can choose according to your own tastes and preferences.