1, clear soup fish round is one of the traditional dishes in Hangzhou, Zhejiang Province, when cooking, the chub skinned and scraped meat chopped into velvet, add the right amount of salt and water and stir, and then add meat oil, ginger water and then stir, put in the refrigerator for 15-20 minutes to swell and take out, scooped up with a ladle spoon to the pot of cold water again and again, and heated that is into the round of fish and ham slices, mushrooms, and other ingredients together with the burnt. The ham is like a horse, the fish round is like white jade, the color is clear, tender and delicious.

2, West Lake Vinegar Fish - West Lake Vinegar Fish, also known as uncle and sister-in-law Chuanzhen, is a traditional Han Chinese cuisine in Hangzhou, Zhejiang Province, belongs to the Zhejiang cuisine. Legend has it that in ancient times, the sister-in-law burned a bowl of fish with sugar and vinegar for her brother-in-law. Selection of medium-sized grass carp, preferably first blanch in water, to master the fire. Plate and drizzle with sweet and sour gravy.

3, bamboo shoots dried old duck pot is one of the traditional dishes in Hangzhou, Zhejiang Province. It is quite well known in Hangzhou, and when it is burned, it should be stewed for four or five hours on a gentle fire. The biggest characteristic is soup mellow flavor, oil but not greasy, crispy but not rotten, eat quite appetizing.

4, Dongpo Pork - Dongpo Pork is made of fresh pork strips as the main ingredient, for the popular Hangzhou traditional dishes, is a thousand years has been favored dishes.

5, egg yolk green crab is one of the traditional dishes in Hangzhou, Zhejiang Province. It is a very popular cooking method nowadays to add the fragrant and sticky salted egg yolk on the basis of keeping the crab meat tender.

Expanded Information:

According to statistics, there are more than 500 kinds of Hangzhou dishes that are often served on the market. Throughout the ages there have been many famous chefs in Hangzhou, who have made important contributions to the theory and technique of cooking in the motherland. Song Xiaozong time, outside the Qiantang Gate of Song Wu Sister-in-law is a master of cooking fish soup, her "Song Sister-in-law fish soup" is still enjoyable. With fresh ingredients, fine preparation, bright colors and many varieties, Hangzhou cuisine is y appreciated by Chinese and foreign guests.

The combination of raw materials and the use of seasonings has always been a reflection of the characteristics of the local cuisine, a combination of raw materials in a certain region, coupled with the use of seasonings in this region, the formation of the local characteristics of the dishes. One side of the soil to educate one side of the people, Hangzhou is located in the south of the river, the climate is mild, the local people's dietary tastes light, weekdays like to eat fish and shrimp. All of these, decided to Hangzhou dishes focus on the original flavor, cooking light grease light seasoning, tender taste, pure taste, color, aroma and taste are complete.

Today's Hangzhou cuisine North and South flavors blend, pay attention to "two light a clear", that is, light oil, light pulp and light.

References:

Hangzhou Famous Cuisine -Baidu Encyclopedia