Steamed grass carp in vinegar sauce
West Lake vinegar fish, also known as "uncle and sister-in-law handed down treasures", is said to have been cooked by sister-in-law for brother-in-law in ancient times. 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. The dish is bright red in color, fresh and tender in meat, sweet and sour, and slightly crab-flavored.
Songsaozi decoction
According to legend, Wusao Song, a native of Bianliang in the Northern Song Dynasty, moved south to Lin 'an (now Hangzhou) with the Song family and made a living by fishing with her brother-in-law. One day, my brother-in-law caught a bad cold. Sister Song cooked a bowl of fish soup with pepper, ginger, seasoning and vinegar. My brother-in-law got sick soon after drinking this delicious fish soup. Once, Zhao Li of Song Gaozong tasted her fish soup and praised it. Since then, this dish has been called "Song Saoyu Soup", and her shop business has become more prosperous. When cooking, the mandarin fish as the main ingredient is steamed, peeled and boned, and cooked with seasonings such as shredded ham, mushrooms, bamboo shoots and chicken soup. The finished dish is pleasing to the eye, fresh and delicious, and has the taste of crab soup, so it is also called "crab soup".
Wu Shan su pancake
Using white flour as raw material, the finished product is crisp and layered, golden in color, crisp but not broken, oily but not greasy, and melts in the mouth. According to legend, Qianlong also tasted it when he visited Wu Shan, which was called "the first point in Wu Shan" by the people.
Green cypress packaging
Make spring rolls with top-grade white flour, wrap them with fried dough sticks and shallots, flatten them repeatedly in a flat pan, bake them until they are golden and fragrant, and then wrap them with hot sauce or sweet sauce. One of Hangzhou people's favorite snacks.
Cat ears
It is also made of white flour and looks like a cat's ear. Cooked with diced chicken, diced ham, mushrooms and scallops, the soup is delicious.
Hangzhou steamed
Mix fresh meat or shrimp with fresh meat to make stuffing. Add jelly to the filling. Wrapped in dough and steamed in a special small steamer, each serving is 10 yuan. It is called "fresh meat cage" and "shrimp meat cage". Steamed buns are thin and juicy, fresh, fragrant, smooth and tough.
Piakava
The special noodle with a strong grudge is cooked with lean pork slices, bamboo shoots and Chinese cabbage. The meat slices are fresh and tender, and the cabbage and bamboo shoots are crisp and white. The two most famous restaurants in Hang Cheng have their own characteristics, and the century-old Yuan Kui Pavilion is the most classic. Sufficient materials, smooth surface and fresh taste. The pianerchuan soup in Huijuan noodle restaurant is thick, tough and delicious.
Youduner
Mix flour into paste, first put a little in a special small pocket, then add shredded radish, shredded pork, shredded ginger and shredded cabbage, then add a little batter, and fry in an oil pan until golden brown. Serve. Crispy outside and tender inside, fragrant.
Dingshenggao
Put the prepared rice noodles into a special printing plate, add red bean paste in the middle and steam for a while. The cake is soft, a little loose and has a sweet bean paste flavor. According to legend, in the Southern Song Dynasty, the people made it for Yue Jiajun to go out to inspire soldiers. The word "Ding Sheng" was written on the cake, which was later called "Ding Sheng Cake".
Braised eel with shrimp
This is an advanced snack. It should be said that fried eel with shrimps is a famous Ning-style noodle, but it seems to be a classic in Hangzhou in people's memory. Every time Mr Jin Yong comes to Hangzhou, he always eats a bowl in Yuan Kui Pavilion. Pure materials, exquisite workmanship and rigorous procedures. The juice is thick and the noodles are fresh, which is worthy of being a fine product in the noodles.