Hangzhou Home-cooked Cuisine Since the last few years of the last century, a number of Hangzhou restaurants have achieved great success locally and have begun to conquer cities and territories across the country.

Currently, there are more than 500 kinds of Hangbang dishes that are often available in the market.

Hangzhou cuisine is rigorous in selecting ingredients, meticulous in preparation, focusing on original flavor, freshness and tenderness. The home-cooked dishes are as exquisite as Hangzhou's famous dishes, embodying the true meaning of Hangzhou cuisine in every aspect.

Dried bamboo shoots and old duck stew This is a soup dish that is easy to use and easy to prepare, with a Jiangnan flavor.

The taste is crispy and the soup is delicious and mellow.

Price: around 50 yuan/case.

Click-through rate: The highest can reach about 80%.

Ingredients: appropriate amounts of old duck, dried bamboo shoots from Tianmu Mountain, aged ham, wild rice dumpling leaves, green onions, ginger, refined salt, chicken essence, and Shaoxing wine.

Preparation method: ① Slaughter the old duck, clean it, blanch it in a boiling water pot to remove the blood, scoop out the duck's guts, and wash it.

②Put the rice dumpling leaves, old duck, dried bamboo shoots and ham into a casserole, add onions, ginger, Shaoxing wine, water and 2200 grams of old duck stock, simmer for 4 to 5 hours, remove the rice dumpling leaves, green onions and ginger, and use

Add refined salt and chicken essence to taste.

Qiandao Lake Fish Head King has a rich and mellow soup, the fish head oil is smooth and tender, the ingredients are rich and the fragrance is overflowing.

Price: around 50 yuan/case (depending on the size of the fish head).

Click-through rate: The highest can reach about 70%.

Ingredients: Half slices of Qiandao Lake fish head, cooked ham, duck blood, winter bamboo shoots, egg yolk tofu, tribute balls, Kaiyang, quail, cabbage sum, tomatoes, green onions, ginger, Shaoxing wine, refined salt, curry powder, pepper, Sanhua,

Chicken essence in appropriate amounts.

Preparation method: ① Wash the fish head and blanch it lightly in boiling water.

Slice turkey heel, duck blood, winter bamboo shoots, tofu, etc. and cut them with a knife.

② Heat the wok, add oil, add the fish head and lightly fry it, add boiling water, green onion and Shaoxing wine, cook over high heat for 3 minutes, remove the green onion and ginger, and put it into a casserole.

③Put the cooked ham, winter bamboo shoots, egg yolk tofu, duck blood, tribute balls, Kaiyang, quail eggs and other ingredients into the pot, add refined salt, curry powder, pepper, evaporated milk, simmer until the flavor is infused, then add cabbage, tomatoes, chicken essence,

Burn briefly and serve.

Serve with minced ginger and vinegar.

The sizzling seabass has a novel preparation method, beautiful appearance, fresh taste and unique taste.

Price: around 30 yuan/case.

Click-through rate: The highest can reach about 60%.

Ingredients: 1 fresh sea bass (about 750 grams), coarse salt, chicken essence, rose wine, soy sauce, rose sauce, chicken sauce, hoisin sauce, oyster sauce, rock sugar, white sugar, light soy sauce, sesame oil, pepper flakes, onion, butter,

Appropriate amounts of red pepper rings, green onions, etc.

Preparation method: ① Wash the sea bass, drain it, add salt, chicken essence, rose wine and other seasonings to marinate for a while, put it in a warm oil pan, deep-fry until mature, and remove it.

②Leave a little oil in the pot, add soy sauce, rose sauce, chicken sauce, seafood sauce, oyster sauce, sesame oil, sugar, rock sugar, chicken essence, light soy sauce, pepper flakes, etc. to thicken the sauce.

③ 1 piece of tinfoil, line it with shredded onions, pour butter on it, add sea bass, pour on the prepared gravy, put red pepper rings and green onions, wrap it with tinfoil, place it on the hot iron plate, and serve

.

Beef tenderloin with Hangzhou pepper, fresh and moist in color, crisp and tender in Hangzhou pepper, fresh and tender beef tenderloin, a new dish from Hangzhou.

Price: around 20 yuan/case.

Click-through rate: The highest can reach about 50%.

Ingredients: 150 grams of Hangzhou pepper, 100 grams of beef tenderloin, appropriate amounts of chicken essence, soy sauce, salt, Shaoxing wine and sesame oil.

Preparation method: ① Wash and fluff the peppers, add seasonings to the beef fillet and marinate for a while.

②Leave a little oil in the pot, stir-fry the beef tenderloin until it is seven-cook, remove it, and add the peppers to the oil.

③ Set up a separate wok to thicken the sauce, add beef tenderloin pepper, stir-fry, and serve on a plate.

Stir-fried Erdong is fresh and refreshing, white in the middle and yellow in color. After eating meaty and greasy dishes at the banquet, it feels fresh and refreshing, making people have endless aftertaste.

Price: around 15 yuan/case.

Click-through rate: The highest can reach about 40%.

Ingredients: appropriate amounts of winter bamboo shoots, winter pickles, chicken essence, white sugar, and refined salt.

Preparation method: Cut the winter bamboo shoots into thin slices, remove the leaves from the winter pickles, take the stems and cut them into two-centimeter sections, put the frying pan over high heat and add the bamboo shoot slices, toss to remove the astringency and serve out.

Set up a separate wok, add bamboo shoot slices and winter pickles and stir-fry together.