Hangzhou hard to eat dishes are West Lake vinegar fish, steamed double stink, pickled fresh, Longjing shrimp and so on.

1, West Lake Vinegar Fish

West Lake Vinegar Fish is a famous dish in Hangzhou, also known as "uncle and sister-in-law Chuanzhen", the legend is that in ancient times, the sister-in-law to the younger brother-in-law burned a bowl of sugar and vinegar fish and came. Selection of medium-sized grass carp, preferably first blanch in water, to master the fire. Plated and drizzled with sweet and sour gravy. The finished dish is bright red color, tender meat, sweet and sour, slightly crab flavor. Grass carp taste fishy.

2, steamed double stink

Combined with the local two stinkiest things stinky tofu and stinky amaranth stalks, add a small amount of oil, sugar, ginger and some other condiments, and then put into the high fire steam, ten minutes, sprinkle with chopped green onions, chili pepper garnish can be. Steam double stink, it can be said that a stink of the world, smell people pinch their noses, eat people shouted addictive.

3, Pickled Duk Fresh

Pickled Duk Fresh, belonging to the southern region of the Han Chinese specialties, is Shanghai's local dishes, Su Gang Cuisine, Hangzhou Gang Cuisine, one of the representative dishes. This dish has a savory taste, white soup and thick juice, crispy and fat meat, bamboo shoots are crisp and tender, and the fresh flavor is thick. It is mainly a soup of spring bamboo shoots and slices of fresh and salty five-flower meat cooked together.

4, Longjing shrimp

Longjing tea is a specialty of Hangzhou, Zhejiang Province, this dish is the combination of Longjing tea and shrimp, the tea is fragrant, shrimp tender, no characteristics.

Hangzhou delicious dishes recommended:

1, Song Sister-in-law fish soup

The dish was created in the Southern Song Dynasty during the Chunxi years. Sister-in-law fish soup is usually steamed Mandarin fish or sea bass after picking the skin and bones, plus shredded ham, mushrooms, bamboo shoots, chicken broth and other condiments cooked and become. When the dish comes out of the oven, it is oily in color, tender and smooth, and tastes like crab meat.

2, Dongpo Pork

Dongpo Pork is an authentic Hangzhou cuisine, a long history, history from the great poet Su Shi's hand, is a famous Hangzhou cuisine dishes. Enough fire Dongpo meat left in the fat oil is already very little, out of the meat skin golden red and oily, the entrance to the fat but not greasy, soft that is, a layer of gelatinous sense of the surface, so that people eat still want to eat.

3, called chicken

Hangzhou version is wrapped in lotus leaves marinated chicken, then wrapped in a layer of mud, and then placed on the fire slowly baked.