It is said that this dish comes from the story of "Biography of Teacher and Sister": In ancient times, the Song brothers lived by the West Lake and made a living by fishing. Zhao, a local villain, saw Song's sister-in-law's beauty, killed her brother and tried to kill her brother-in-law. Sister-in-law Song advised her brother-in-law to flee and cooked sweet and sour fish as a farewell dinner for him, asking him to "remember the sufferings of the people." Later, my brother-in-law gained fame and fortune, put an end to violence, and nothing happened. Occasionally, he will try this sweet and sour fish. Finally, he found his sister-in-law, who had escaped her name. He resigned and returned to his old job as a fisherman. Later generations handed down its story and imitated its method to make vinegar fish. "West Lake Vinegar Fish" has become a traditional dish in Hangzhou. West Lake vinegar fish is made of fresh grass carp. After 1-2 days of hunger, you can get rid of its earthy smell. It's cooked alive, and there are no greasy dishes. Its color is bright red, sweet and sour, and the fish is compact, delicious and tender, which is better than crab meat and has a unique flavor.

Putting grass carp in the pool and starving for two days before cooking can eliminate 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 slotted knife, put them in boiling water for 3 minutes, stab the fish's jaw with chopsticks, take them out when it can be lightly stabbed, and put the fish's back in a plate. Boil 250g fish soup, add soy sauce, vinegar, Shaoxing wine and white sugar, boil, pour wet starch, stir into rice soup, and pour it on the fish.

This dish is characterized by not putting oil, only letting go of water and seasoning, cutting off the fish, and paying attention to its freshness and original flavor.

2. Dongpo meat:

This dish was handed down according to the story of Su Dongpo, a great writer in the Song Dynasty. During the Song Dynasty (about AD 1090), Su Dongpo was appointed as the secretariat of Hangzhou, mobilizing people to dredge the West Lake and completing his work. As a reward for migrant workers, he ordered his family to give them the pork given by the people, and according to his own experience: slow down the fire, add less water, and dress up beautifully and make delicious food when the fire is big. Together with the wine, it was distributed to migrant workers, and the family mistakenly burned the wine and meat together. In this way, the meat tastes particularly mellow and delicious. People praised Dongpo as a person and named this piece of meat with unique flavor "Dongpo Meat".

"Dongpo Meat" has been promoted to the first dish in Hangzhou through the continuous summary and development of chefs. The operation method is as follows: select the pork belly with skin, scrape it clean, cut it into 75g cubes, put it in a water pot, blanch it and take it out; Take a large casserole, put bamboo grates on the bottom, spread minced onion and ginger, then add pork, add white sugar and Jiu Shao soy sauce, cover and seal, boil, simmer for 2 hours, stew until crisp, skim off the oil slick, put in the casserole, cover and steam in the drawer for 30 minutes until crisp.

It is characterized by oily, soft and waxy taste.

3. West Lake water shield soup

West Lake shepherd's purse soup is made of fresh medicinal materials, shredded chicken breast and shredded ham, which is a specialty of Hangzhou West Lake. So it is also called "chicken water shield soup". This dish is bright green, tender and fragrant, with white shredded chicken and bright red shredded fire, bright color and delicious soup. This is a famous Zhejiang dish with Hangzhou flavor. It is made of water shield, cooked chicken breast, cooked ham, high-grade broth, refined salt, monosodium glutamate and cooked chicken oil, and is a specialty of Hangzhou West Lake. The dishes are harmonious in color, the soup is delicious, the water shield is tender and smooth, it is famous far and near, and the local flavor is outstanding.

4. Dry-fry bells

Hangzhou famous dish bean curd skin thousand fried bells, because of its yellow color, fragrance and crispness, has been promoted to one of Hangzhou famous dishes and is deeply loved by diners. Sweet tofu skin is produced in Fuyang mountain village, Hangzhou, so it is also called mountain tofu skin. It has a production history of over 1000 years. Soybean with above grade is a high-quality water source, which is refined by 18 process. The rotten skin is as thin as cicada slough, oily and bright, soft and tough, with strong tensile force, and does not paste when falling into water. It is called the "Golden Coat". Green is delicious, smooth and tender. It is a high-grade raw material for making various famous vegetarian dishes, and also a special ingredient for frying bells. When eating, it is supplemented with sweet noodle sauce, salt and pepper, and scallion, and the taste is better.

The "dry fried clock" is made of tofu skin and is a specialty of the four townships. Dice, roll with stuffing made of pork tenderloin, refined salt, monosodium glutamate and Jiu Shao, cut into 3.5cm pieces, fry in 50% hot vegetable oil until crisp, then take out, put on a plate, and mix with onion pieces, sweet noodle sauce, pepper and salt. This dish has the color of Huang Liang, hence its name, because it is as crisp as a bell.

5. Braised bamboo shoots in oil

Braised bamboo shoots in oil is a traditional dish in Hangzhou. 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, salty and sweet, which makes people eat for a long time. Bamboo shoots are a specialty of Zhejiang, especially in the mountainous areas of western Zhejiang. Bamboo forest is like the sea. At the turn of spring and summer, spring buds are everywhere. Whip bamboo shoots are on the market in summer and autumn. After 10 months, a large number of winter bamboo shoots emerged. Therefore, it has the reputation of "no shortage of bamboo shoots in four seasons", and bamboo shoots have become an important raw material in food and cooking. It can really be described as "no bamboo shoots, no food, no bamboo shoots".

"Braised bamboo shoots in oil" is to select tender bamboo shoots unearthed in front of Tomb-Sweeping Day, cut along the length, pat them loose, and then cut them into 5 cm long sections. Stir-fry with pepper oil, add soy sauce, sugar, monosodium glutamate and fresh soup, bring to a boil, simmer over low heat until the soup is thick, and sprinkle with sesame oil.

It is characterized by heavy oil and sugar, bright red color and sweet taste, and belongs to Zhejiang traditional flavor dishes.

6, called Huatong Chicken

According to legend, a beggar stole a hen in ancient times. When there is a lack of pots and stoves, he wraps the chicken in mud, barbecues it with purple fire, cooks it, and then peels the mud. This food tastes delicious. Later, this mud baking technology was introduced into restaurants, and after continuous development and improvement, it has become a traditional dish in Hangzhou.

The cooking method is as follows: "Choose a tender hen weighing about 1.5 Jin, slaughter it, clean it, remove the tendons and dirt, marinate it with the marinade made of Kaempferia Kaempferia, Illicium verum, soy sauce, Shaoxing wine, white sugar, refined salt, monosodium glutamate, scallion and shredded ginger, then wrap it layer by layer with pork net oil, lotus leaves and cellophane, and tie it with fine hemp rope."

7. Longjing prawns

The creation of Longjing shrimp is said to be inspired by Su Dongpo's word "looking at the south of the Yangtze River". This word says: "Don't miss old friends for the old country, but try new tea with new fire and enjoy time with poetry and wine." In the old days, there was a custom of not lighting a fire during the Cold Food Festival, which was called "new fire" after the festival. The fried tea picked at this time is "Qian Ming" tea (Tomb-Sweeping Day is the day after cold food), which is the best in Longjing tea. Longjing tea is famous for its "green, fragrant, sweet and beautiful" and was listed as a tribute by the Qing emperor. Shrimp was praised as "delicious food" by the ancients. It is not only fresh and delicious, but also nutritious, and has the effects of tonifying kidney, strengthening yang and detoxifying. "Longjing Shrimp" cooked with fresh Longjing tea and fresh river shrimp in front of Tomb-Sweeping Day is a famous dish in Hangzhou with strong local flavor. Its color is like white jade, giving off an attractive fragrance.

"Longjing Shrimp" is cooked with fresh West Lake Longjing tea and fresh river shrimp in front of Tomb-Sweeping Day. The dishes are white and green, fresh and fragrant, with strong local characteristics.

The cooking process is as follows: the shrimp is washed, squeezed, and beaten with egg white, refined salt and wet starch; Take fresh Longjing tea 10g and soak it in boiling water10min; Cooked shrimps are cooked with 40% hot oil, then cooked with tea leaves, tea juice and Shaoxing wine, and stir-fried.

8. Steamed pork with lotus leaf powder

"Steamed pork with lotus leaf powder" is to cut the ribs with skin into rectangular strips with a length of 6 cm and a width of 2 cm, cut a knife edge along the middle of each slice, mix and marinate with sweet noodle sauce, soy sauce, white sugar, Shaoxing wine and shredded onion and ginger, roll a layer of rice flour, put rice flour in the middle of the knife edge, wrap the scalded lotus leaf and steam it in a drawer for 2 hours. The meat is crisp and waxy, fragrant but not greasy. In summer, wine is actually delicious.

9. Braised meat with dried vegetables

Pork is red, dried vegetable oil is black, fresh sesame oil is moist, crisp and waxy, not greasy, salty and slightly sweet, which are the flavor characteristics of dried vegetable stew. Dried vegetables, commonly known as "moldy dried vegetables", are made of mustard axils and dried. They are native products of Shaoxing, Zhejiang. They are fragrant and fresh, and they will not go bad easily after a long time. For a long time, Shaoxing urban and rural residents have the custom of homemade dried vegetables. Braised meat with dried vegetables has also become a popular traditional dish. Premier Zhou Enlai visited Zhejiang many times before his death, and he also liked to eat this special dish with Shaoxing pastoral flavor.

10. Songshaozi Decoction

"Song Sao Zi Tang" is a famous dish in the Southern Song Dynasty, which has a history of more than 800 years. According to "Old Wulin Stories" carefully compiled in the Song Dynasty, in the sixth year of Xichun (A.D. 1 17 1), on March 15th, Zhao Gou, Song Gaozong boarded an imperial ship, went to the West for a leisurely stay, and ordered his entourage to buy a turtle and put it into the lake. A woman named Song Wusao, who claimed to be from Tokyo (now Kaifeng), drove here and made a living by selling fish soup by the West Lake. Gaozong ate her fish soup and liked it very much. He remembered her old age and gave her gold, silver and silk. From then on, it became famous, and rich people rushed to buy food. Song Sao Zi Tang has become a famous dish in Beijing. Experience the continuous development and improvement of substitute chefs. The ingredients of Song Saoyu soup are more exquisite, and the fish soup is shiny, fresh and slippery, with the taste of crab meat. So it is called "racing crab soup", which is a traditional dish in Hangzhou.

1. Penan

Zhejiang Jinhua ham is one of the famous northern and southern hams in China. Painan is the top grade of golden ham-Zhongyaofeng, which is cut into domino pieces. Beautiful appearance, salty and sweet taste, because it is homophonic with Painan, it is called Painan in Hangzhou. Leave 0.3 cm of fat on the ham, cut into 24 pieces of "dominoes" with width 1.5 cm, length 2.5 cm and thickness 1 cm, press 12 pieces, 8 pieces in the middle, 4 pieces on the plate, dissolve white sugar in boiling water, add Shaoxing wine, stir well, and pour it on the ham. Take off the buckle bowl when eating.

12, broth and chicken

Shaoxing is a famous traditional dish, which is said to have been handed down from Yue in the Spring and Autumn Period. It is cooked with Shaoxing specialty Yue chicken. This chicken is tender and crisp. Stewed with raw juice, it tastes fresh and cool. Emperor Qianlong of the Qing Dynasty ate this dish when he visited Shaoxing, and even claimed it was delicious. Since then, this dish has become a tribute of the imperial court. Now this famous dish has been improved several times by Shaoxing chef, adding ham, mushrooms, bamboo shoots and other accessories, which is more distinctive. Chicken is made from a whole tender hen and stewed with sliced ham, bamboo shoots, mushrooms, Jiu Shao and other condiments. The chicken is tender, the bones are crisp and the soup is fresh.

13. Cabbage soup and yellow croaker

This is a unique dish with Ningbo characteristics. Xuecai is a must-have dish in Ningbo. There is a local saying that "if you don't eat pickled vegetable soup for three days, your legs will be sore (that is, you have no strength)", which shows your special hobby for wild vegetables. Pseudosciaena crocea is one of the main seafood in Ningbo Port. "Snow vegetable and yellow fish soup" is not only a traditional dish in Ningbo restaurants, but also the most popular dish at folk banquets. This soup has a mellow milk flavor, firm and tender meat, salty and delicious.

14. Fish head tofu in casserole

"Hungry, the rice bowl is small, and the fish and wine are wide; Ask the guests what they like, tofu fish head. " This is the couplet that Wang Runxing Hotel in Hangzhou once hung. There is also an anecdote about this "tofu brain fish head" related to Emperor Qianlong. One early spring, Gan Long came to Hangzhou from Jiangnan. On one occasion, he was traveling privately in Wu Shan in casual clothes. At noon, he was caught in a rainstorm and took refuge under the eaves of a family halfway up the mountain. He was cold and hungry, so he pushed the door and went in for lunch. The shopkeeper was very sympathetic when he saw it. He used the only piece of tofu at home, half of which was used to cook spinach, and the other half was stewed with fish head in a casserole for Gan Long to eat. Hungry, Gan Long thinks vegetable rice tastes particularly good. After returning to Beijing, he still remembers this delicious meal. When he came to Hangzhou for the second time, it coincided with the Spring Festival. In order to repay Wang Xiaoer's generous gift of a meal, GanLongji Yinzhuer opened a restaurant at the foot of Wu Shan in Where Street, and personally wrote the word "Royal Faner" (this is the predecessor of Wang Runxing Hotel). The second worker carefully manages and specializes in making fish heads and tofu. Customers come here, and business is very prosperous. Casserole fish head tofu has also become an enduring traditional dish in Hangzhou.

15. Fish head soup

Fish-head dried bean curd has been appreciated and respected by people, and its value has doubled, making it a famous dish in restaurants such as Wang Runxing in Hangzhou. There is an endless stream of tasters coming here. Because tofu is easy to deteriorate in hot weather and its supply is limited, chefs in Hangzhou have carefully cooked "fish head soup" with ham and cabbage as ingredients on the basis of maintaining the basic characteristics of fish head tofu. This soup is as thick as milk, and the fish oil is moist and smooth, delicious and unique in flavor. Compared with "fish head tofu", it has become a "sister dish", both of which are listed as traditional dishes in Hangzhou.

16. Explosive squid rolls

Cuttlefish is also called "squid" and "cuttlefish". It is a commonly used seafood with delicious meat. Chinese medicine believes that cuttlefish is salty and has the function of nourishing blood and nourishing yin. "Fried cuttlefish roll" is a famous dish in Wenzhou, with exquisite craftsmanship and temperature. The fish is carefully carved with a fine knife, cooked quickly, rolled into the shape of wheat ears, white and beautiful, and the marinade tightly wraps the fish roll, which is crisp and tender. This dish won the bronze prize in the second national cooking competition.

17. Rock sugar turtle

Soft-shelled turtle, also known as soft-shelled turtle, tuanyu, water fish, Yuan Yu, Yuancai, Shenshou, contains protein, calcium, phosphorus, vitamin A and other nutrients. Its meat is delicious and delicious on the table, so it is called "five-flavor food". According to the Daily Materia Medica, soft-shelled turtle has the effects of "supplementing fatigue, strengthening yang and nourishing yin" and is also recognized as a nourishing food by the people. "Rock sugar turtle" is an authentic Ningbang famous dish, which has been circulated for more than 200 years. Soft-shelled turtle is unique in its unique cooking method, hot oil wrapped in hot sauce, bright color, long heat preservation time, sweet and sour, salty and fragrant, and glutinous rice moistens the mouth. It is listed as one of the top ten famous dishes in Ningbo, and it is also the housekeeping dish of Zhuangyuan Building, a famous shop in Ningbo.

18, Fire and Fairy Duck

The method of making Vulcan fresh duck is to put duck's paw and ham into a big casserole, seal it with seasoning, and stew it with slow fire until it is crisp. When eating, it was served in the original pot. After opening the lid, the soup is still boiling, the fog is churning, the smell is particularly fragrant, the red-scented fire heel, the oily fat duck and the milky soup are delicious and appetizing. It is one of the traditional famous dishes in Hangzhou. "Fairy Duck" originated from the new moon. It is said that a long time ago, people stewed ducks in casserole. In order to keep the original flavor, they put tissue paper around the lid of the sand jar, lit incense and timed it. After the incense is lit, the temperature is just right. Eating appetizing and promoting fluid production, nourishing yin and tonifying deficiency have a good effect on weakness after illness. Stewed duck with fire heel has better nutritional value and dietotherapy effect, and the reputation of "fairy duck" will spread like wildfire.

19, honey fire recipe

Honey fire formula is a high-grade banquet beet cooked by honey juice method. It uses Jinhua ham, a special product of Zhejiang province, as the main material, selects the side of Zhongyaofeng ham with the best texture of the whole leg, and repeatedly soaks and steams it with ice sugar juice until the meat is crisp and waxy and the soup is thick. With concentric white lotus, green plum, cherry and other ingredients, it looks colorful, tastes salty and sweet, and has a unique flavor.

Jinhua ham is rich in protein and various minerals. According to "Compendium of Materia Medica", it has the effects of invigorating kidney and stomach, promoting the production of body fluid, supporting yang, consolidating marrow and strengthening foot. In Jiangsu and Zhejiang provinces, people who are weak after illness, old people who live a long life and women who give birth are used to eating some ham. Therefore, bee honey juice fire recipe is not only a precious food, but also an advanced nutritional tonic.

20. shredded orange

Spinning is a common method to make sugar beet. It heats sugar and boils it into sugar juice. When the temperature is just right, put in the raw materials and let the sugar juice stick to the raw materials. It's quite interesting to pick it up and pull it into a transparent and slender candy wire.

"Painting orange" is made of Huangyan tangerine, a specialty of Zhejiang province, which is rich in vitamin C, sweet and sour. The produced brushed tangerine has Huang Liang color, crisp taste, sweet and sour taste. It is a beet with high nutritional value and good taste.

2 1. Wu Shan shortbread

According to legend, more than 1000 years ago, before the Five Dynasties and Ten Kingdoms, Anhui people were besieged and faced with food shortage when fighting with Dr. Li of the Southern Tang Dynasty. The local people used chestnut powder to make shortcakes to support Zhao Jun, and finally Zhao won. In 960, Zhao Kuangyin established the Northern Song Dynasty in the capital of song dynasty (now Kaifeng, Henan). When he became emperor, he often asked the chef to make this kind of cake, which was called "great rescue". When the capital was moved to Lin 'an (that is, Hangzhou) in the Southern Song Dynasty, "salvation" was also spread from the imperial chef to the people. People use flour and oil to make this kind of cake, especially in Wu Shan scenic area. Crispy cakes are distinctive, white as jade, crisp and distinct, crisp and sweet to eat, oily but not greasy, and are known as "the first point in Wu Shan". "Wu Shan Shortbread" has become the traditional name of Hangzhou, and it has been passed down to this day.

20. Ningbo Tangtuan

Ningbo Tangtuan is a traditional snack handed down from the Southern Song Dynasty, which has formed its own unique characteristics through long-term development. It grinds glutinous rice into pulp with water, then puts it in a cloth bag, hangs it to drain the water, and then takes it back until it is dry and sticky. This gouache is white, waxy but not sticky, which makes the dumpling skin thin, filling oil, sweet but not greasy, and each has its own characteristics, so it has the reputation of "jiaozi in the south of the Yangtze River". Ningbo Dumplings is also a famous "Hong Kong Tooth Dog" dumpling shop in Ningbo. In the 1940s, there was a vendor named Jiang Agu in the Town God Temple in Ningbo, who made a living by selling jujube soup and glutinous rice balls. Later, he learned the craft of making lard jiaozi, and his business was booming. Soon, he moved to Ming Kai Street and opened a shop. In order to attract customers, he drew a jar with the same sound as his name on the shop signboard.

3. Jiaxing Zongzi

Zongzi is the main product of Jiaxing, especially the fresh meat Zongzi in Wufangzhai. It started in 192 1 year and has a history of more than 70 years. Jiaxing Zongzi is famous for its exquisite materials, exquisite production, pure taste and four seasons supply. Known as the "King of Zongzi", it enjoys a good reputation in four provinces and one city of Jiangsu, Zhejiang, Shanghai and Guangdong, and is exported overseas. Jiaxing Zongzi, represented by Wufangzhai, has developed dozens of new varieties such as egg yolk, ham and chestnut besides traditional varieties such as pork and fine sand. Jiaxing Zongzi finished product is beautiful and unique in appearance, fragrant and moist, crisp and tender in meat, delicious but not greasy. If you divide them into four pieces with chopsticks, you can see meat in each piece, which has Jiangnan flavor.