The characteristic of Hangbang cuisine is that it pays attention to the original flavor, and the taste is mainly salty. Hangbang cuisine is mainly cooked by steaming, stewing, boiling, and roasting. It pays attention to light oil, light pulp, light and tender taste, and focuses on freshness. Salty in one.

Hangzhou cuisine is divided into two schools: "Hushang" and "Chengxiang". The former mainly uses fish, shrimp and poultry, and is good at techniques such as stir-frying, stewing, and tender frying. It pays attention to the taste of clean, fresh, crispy and tender, and pays attention to retaining the original flavor, while the latter uses mostly meat.

The taste of Hangbang cuisine is mainly salty, with a slight sweetness, but it is not as sweet as Suzhou cuisine, nor as strong as Shanghai cuisine, so it is easy to accept. "Light" is a symbolic feature of Hangbang cuisine, which is exactly in line with the trend of dishes becoming "light". In addition, Hangbang cuisine is light and mild, with few "flavor-stealing" elements. This feature makes it easy to absorb the essence of dishes from both the north and the south. Therefore, the current Hangbang cuisine is more like a "universal dish" and is easy to win the favor of diners from the north and the south. .