1. Dingsheng Cake Dingsheng Cake is a snack that belongs to Hangzhou cuisine and has the functions of spring health care and postoperative care.

It is sweet, light red in color, soft and fragrant, and sweet and glutinous in the mouth.

The pastry is relatively soft, a little loose, and has a sweet bean paste flavor.

Legend has it that it was specially made by the people during the Southern Song Dynasty to encourage the soldiers of the Han family to go on an expedition. There were two words "dingsheng" on the cake, so it was later called "dingsheng cake".

Another legend is that after the Southern Song Dynasty established its capital in Hangzhou, Yue Fei led his troops on many expeditions to protect the country. The people in Hangzhou would send Dingsheng cakes along the way in hope of returning victoriously. This is the true story of Yue Fei and Dingsheng cakes.

2. Longjing Shrimp. Longjing Shrimp is named after it is made with Longjing tea produced around the Qingming Festival and served with shrimp. It is a famous Hangzhou dish with strong local flavor.

After being cooked, the shrimps are white and tender, the tea leaves are green, the color is light and elegant, and the taste is refreshing.

3. West Lake Fish in Vinegar Gravy, also known as Shusao Chuanzhen and Songsao Fish, is a traditional local flavor dish served in restaurants in Hangzhou, Zhejiang.

West Lake vinegar fish is usually cooked with grass carp as raw material.

After it is cooked, a layer of smooth and shiny sweet and sour sauce is poured on it. The pectoral fins stand up, and the fish meat is tender and tender, with a crab flavor, fresh and sour.

4. Hangzhou Sauce Duck Hangzhou Sauce Duck is a famous delicacy in Hangzhou and belongs to Zhejiang cuisine.

It uses ducks that were raised and matured in that year as raw materials, and is carefully made by marinating first and then sauce. The meat is red in color, the sauce is oily, and it is rich in aftertaste.

5. Dry-fried bells. Dry-fried bells are a famous dish in Zhejiang. The bean curd skin is as thin as cicada wings and crisp as bells when eaten. Hence the name.

This dish is made of finely minced meat rolled into tofu skin, cut into inch-long pieces, and deep-fried.

Bright yellow color, delicious flavor.

In 1956, it was recognized as one of the 36 famous dishes in Hangzhou.