There are Dongpo pork, casserole fish head tofu, fish head thick soup, fish balls, dried bamboo shoots in Tianmu, and scallion juniper.
1, Dongpo Meat: It is a traditional dish in Hangzhou, made of fresh pork strips, and has been favored by people for thousands of years. Its shape is square, fat and thin, its color is red and bright, fat and shiny. Its taste is crisp, soft and delicious, and the meat is fragrant. It tastes waxy but not greasy, salty and sweet, and has a unique flavor. It is a good diet food. For most people in China who love meat and vegetarian food, this is a rare delicacy.
2, casserole fish head tofu: a combination of various nutrients, good nourishing effect, often three meals can not be quantified regularly, eaten when the seasons overlap, with the function of supplementing physical strength and regulating body and mind. Its tastes are diverse, its cooking method is elegant, it can stimulate appetite moderately, and it is suitable for developing nationalities and people who often eat delicacies. Therefore, Emperor Qianlong of the Qing Dynasty had an endless aftertaste.
3, fish head soup: the soup is as thick as milk, oily and smooth, with good color and delicious taste. This is a traditional dish in Hangzhou, which comes from "fish head tofu". In the past, the supply of "fish head tofu" was limited by seasons, because the heat of tofu was easy to turn sour, which affected the taste quality. In order to meet the needs of customers, careful chefs use ham, cabbage and other ingredients to cook. This dish tastes different from fish head tofu.
4. Bayuquan: The legend of Bayuquan is related to Qin Shihuang. The first emperor loved fish but was afraid of stabbing people. Many famous chefs of imperial cuisine became ghosts in a rage. It is said that the chopped fish balls in Hangzhou are also because of this, because they are exquisitely made, the fish balls are large, and the entrance is soft and distinctive.
5, Tianmu dried bamboo shoots: processed with fresh bamboo shoots, with the characteristics of green color, Huang Liang, rich aroma and delicious taste, it is a good accompaniment; There are "baked", "bare" and "straight" varieties, and "baked" is a treasure.
6, onion buns: make onion buns, set fire to the pot, put fritters, flatten, and bake until slightly crisp. Cut the shallots into inches and bake them in the pan until they are slightly yellow. Take three pieces of spring cakes, spread them into an oval shape in turn, spread the sweet noodle sauce on them, put the roasted onion segments, put the roasted fried dough sticks, fold them in half, roll them into a tube, put them in a pot, and bake them until golden brown. Those who like spicy food can be coated with spicy sauce, which tastes better.