2. West Lake Vinegar Fish-West Lake Vinegar Fish, also known as Uncle and Sister-in-law Chuan Zhen, is a famous dish with traditional Han flavor in Hangzhou, Zhejiang Province, belonging to Zhejiang cuisine. Legend has it that in ancient times, my sister-in-law cooked a bowl of sweet and sour fish for my brother-in-law. To choose grass carp with moderate posture, it is best to blanch it with clear water first to master the heat. Serve with sweet and sour sauce.
3. The old duck pot with dried bamboo shoots is one of the traditional famous dishes in Hangzhou, Zhejiang. It is well-known in Hangzhou, and it will take four or five hours to stew with slow fire. The biggest feature is that the soup is mellow, oily but not greasy, crisp but not rotten, and it tastes quite appetizing.
4. Dongpo meat-Dongpo meat is made of fresh pork strips, which is a famous traditional dish in Hangzhou and has been favored by people for thousands of years.
Yolk crab is one of the traditional dishes in Hangzhou, Zhejiang. Adding salted egg yolk is a very popular cooking method on the basis of keeping crab meat fresh and tender.
Extended data:
According to statistics, there are more than 500 kinds of hangzhou dishes in the market. Throughout the ages, there have been many famous chefs in Hangzhou, who have made important contributions to the cooking theory and skills of the motherland. In Song Xiaozong, Song Wusao outside Qiantang Gate is an expert at making fish soup, and her "Song Saoyu soup" is still talked about by people. Hangzhou dishes has won the appreciation of Chinese and foreign guests for its fresh materials, exquisite craftsmanship, bright colors and various varieties.
The collocation of raw materials and the use of seasonings have always been the symbol of the characteristics of local dishes. The combination of raw materials in a certain region, coupled with the use of spices in this region, has formed the characteristics of local dishes. One side breeds the other. Hangzhou is located in the south of the Yangtze River. The climate is mild and the local people have a light diet. They like to eat fish and shrimp on weekdays. All these decide that hangzhou dishes cuisine pays attention to the original flavor, while cooking is light, greasy, light, tender, pure, beautiful and full of color, flavor and taste.
In hangzhou dishes today, the tastes of the North and the South are mixed, and "two lightness and one clearness" are emphasized, that is, light oil, light pulp and light.
References:
A famous dish in Hangzhou-Baidu Encyclopedia