As the saying goes: "There is heaven above, and there are Suzhou and Hangzhou below." Hangzhou has been recognized as the southeastern capital of ancient China and a land of plenty. It not only has the famous West Lake beauty, but also has a variety of specialty snacks.

Shrimp-fried eel noodles "If you don't eat shrimp-fried eel noodles in Hangzhou, it's like you haven't arrived in Hangzhou." Shrimp-fried eel noodles are the first of its kind in Hangzhou Kuiyuan Restaurant.

Hangzhou noodles have their own special flavor. The noodles are all dropped into the pot, and the texture and flavor are soaked in the noodles.

When cooking shrimp-fried eel noodles, use thick, fresh eel, cut off the head and tail, remove the bones, and cut the eel into slices. Sauté in vegetable oil, stir-fry with meat oil, and pour in sesame oil until the eel slices are yellow and crispy; wash the fresh large river prawns.

Add egg white slurry and stir-fry until white and tender; the refined noodles are cooked in a pot until they are neither sticky nor mushy; cook the noodles with the original juice so that the noodles absorb the fragrance of the eel, making the noodles thicker and fresher.

Pian'erchuan Pian'erchuan is a famous specialty of Hangzhou Kuiyuan Guan, which was first created by Kuiyuan Guan, an old store in Hangzhou.

First, cut the pork leg and bamboo shoots into thin rectangular slices, and cut the taudu vegetables into fine pieces.

Put the pot on the fire, add the lard and burn it, first add the meat slices and stir-fry briefly, then add the bamboo shoot slices, add soy sauce and stir-fry briefly, finally add the chopped vegetables and appropriate amount of boiling water, continue to stir-fry evenly and cook briefly, then serve as toppings.

At the same time, put the noodles into another pot of boiling water and cook, take them out and quickly shake off the water, return them to the pot where the toppings are fried, cook briefly, add MSG, pour in lard, remove from the pot, cover with toppings respectively and serve.

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The noodles are smooth and the soup is thick, the meat slices are fresh and tender, and the bamboo shoots are refreshing.

Zhiwei Xiaolong Zhiwei Xiaolong is a traditional famous food of Zhiweiguan in Hangzhou, Zhejiang.

When cooking, use fermented white flour as the skin, use fresh meat, or fresh meat mixed with shrimps, or chicken mixed with minced ham as the filling. Add special meat skin jelly to the filling, wrap it up, put it in a special small steamer and steam it over high heat.

They are called fresh meat small cages, shrimp meat small cages, and chicken and fire small cages.

These steamed buns are juicy, fragrant and fresh, with thin and smooth skin but different tastes.

Chinese cypress wrapped in green onions and cypress wrapped in green onions can be said to be the most authentic and people-friendly Hangzhou snack. In Hangzhou, it can be said that everyone in Hangzhou knows it.

There is an interesting allusion to "Chinese cypress wrapped in green onion". In 1142 AD, the national hero Yue Fei was killed in Dali Temple in Hangzhou by Qin Hui on "unfounded" charges. The people of Hangzhou hated Qin Hui and his wife. There was a fried food shop owner in Hangzhou who pinched two

The human-shaped noodle pieces are compared to Qin Hui and his wife. They are pinched together, pressed with a stick, put into the pot and fried, and eat with the words: "Fried Hui".

This is the origin of fried dough sticks.

Later, it developed into a Hangzhou-style snack------Chinese cypress wrapped in green onions.

When cooking cypress wrapped in green onion, use white flour to make a spring roll wrapper (or pancake), then wrap it with fried dough sticks and green onion segments, flatten it repeatedly on the pan until it is baked until golden brown, and then spread it with soy sauce or sweet sauce.

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Dingsheng Cake Dingsheng Cake began in the Song Dynasty and has been loved by the people of Hangzhou for thousands of years.

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".

The outer layer of Dingsheng cake is made of refined fragrant rice and glutinous rice flour. The rice flour is fine and even. Inside is bean paste filling, with a small amount of sugar and osmanthus mixed in the middle. It tastes fragrant and glutinous, sweet but not greasy.

The freshly baked Dingsheng cake is white, tender and pink, still steaming, soft and fragrant, and sweet and glutinous in the mouth. One foodie even claimed that she would give up the whole world for a piece of Dingsheng cake!

It shows how delicious Dingsheng cake is.

Cat ears Cat ears are actually a kind of noodles. The noodles are shaped like cat ears and are small and exquisite, hence the name "cat ears".

More than 900 noodle slices can be made from 500 grams of white flour, and cooked with diced chicken, diced ham, mushrooms, scallops, bamboo shoots and other condiments.

This noodle dish has cat ears that are exquisite and unique, ham diced like agate, chicken diced like amber, and the soup is delicious and delicious.

Wushan Butter Cake Wushan Butter Cake has a history of seven to eight hundred years and is known as "Wushan's No. 1".

Use refined white flour as raw material, add cooking oil to knead it into oily noodles, shape it and put it into the oil pan.

When eating, add fine sugar.

The finished product is crispy, layer upon layer, golden in color, pointed at the top and rounded at the bottom, shaped like a mountain of gold, crisp but not broken, oily but not greasy, fragrant and sweet, and melts in your mouth.

This cake is often available in the Wushan area. It is said that Emperor Qianlong of the Qing Dynasty tasted it when he visited Wushan.

Youdun'er Youdun'er, this is a snack that is rarely seen nowadays.

Probably because the craftsmanship is complicated and there is not much profit, the craftsmen who used to fry the oil dumplings in small black pots in the streets and alleys are becoming increasingly rare.

There is a special mold for making oil dumplings, a cylindrical colander that is two to three centimeters high and about five centimeters in diameter.

When making it, put the prepared batter and enough shredded radish into a colander, seal it with flour, and then put the colander into the oil pan for frying.

Along with the boiling sound of "sizzling", the batter in the colander gradually turns from white to golden until it is released from the mold and takes shape. After another 5-7 minutes of frying, the golden and fragrant oil dumplings are ready.

The crispy outer skin is wrapped with fresh and salty shredded radish, and the aroma of it being cooked can always whet people's appetite while waiting. The crispy outside and tender inside make it the hottest but the most delicious.

Beef vermicelli is a bowl of beef vermicelli sprinkled with chopped green onion and finely minced mustard. This is a happy local taste in Hangzhou that makes people want to eat it again.

A bowl of chewy beef soup, paired with two juicy and crispy pan-fried pork belly, is a great start to the day.