Light and moderate, fine selection of materials, seasonal, diversified tend to new. Hang Gang Cuisine, is an important part of Zhejiang food culture, belongs to an important school of Zhejiang cuisine, it and Ningbo cuisine, Shaoxing cuisine **** with the traditional Zhejiang cuisine. The taste of Hang Gang Cuisine is mainly salty, slightly sweet. "Light" is a symbolic feature of Hang Gang Cuisine. Specialties include West Lake Vinegar Fish, Dongpo Pork, Longjing Shrimp, Dried Bamboo Shoots and Old Duck in Casserole, Eight Treasures Tofu and so on.
Since the reform and opening up, Hangzhou, as a famous tourist city, internal and external exchanges increased in the past to face the local local customers, now to face the whole country and the world. Increased communication activities, learning opportunities, challenges and pressures, the concept of catering operators have to follow the change. Hangzhou cuisine and brother dishes more and more integrated into one, the strengths of all families, to become a non-sectarian mastermind. Perhaps, Hangzhou cuisine this "help" word is still used too early. Whether in the hotel, chef's actual work, or in the theoretical summary has not really formed a so-called "gang". Hangzhou food is driven by the market to form the current momentum of development. From the late 1980s to the present, more than twenty years of painstaking exploration to have today's achievements, compared with other traditional cuisines such as Sichuan and Cantonese cuisine, Hangzhou Gang Cuisine is really in the forefront. As for the real formation of their own independent cuisine, but also need the efforts of all parties.