The unpalatable dishes in Hangzhou include West Lake vinegar fish, steamed double-flavored fish, pickled fresh fish, Longjing shrimp, etc.

1. West Lake Vinegar Fish

West Lake Vinegar Fish is a special dish among Hangzhou’s famous dishes. It is also known as "Uncle and Sister-in-law's Treasure". Legend has it that in ancient times, the sister-in-law cooked it for the brother-in-law. It comes from eating a bowl of fish with sugar and vinegar. When choosing grass carp of moderate size, it is best to cook it in clear water first and control the heat. After serving, pour sweet and sour sauce over it. The finished dish has bright red color, fresh and tender meat, sweet and sour taste, and a slight crab flavor. Grass carp tastes fishy.

2. Steamed Double Stinky

It combines the two most smelly local things, stinky tofu and stinky amaranth stems, and adds a small amount of oil, sugar, ginger slices and other condiments, and then puts Steam over high heat and water. After ten minutes, sprinkle with chopped green onion and shredded chili peppers to garnish. The steamed double odor is really the best in the world. People pinch their noses when they smell it, and they are addicted to it.

3. Pickled fresh food

Pickled fresh food is a special dish of the Han nationality in the Jiangnan area. It is one of the representative dishes among Shanghai local cuisine, Suzhou cuisine and Hangzhou cuisine. one. This dish tastes salty and fresh, with thick white soup, crispy and fat meat, fragrant and crispy bamboo shoots, and rich umami flavor. It is mainly a soup made with spring bamboo shoots and fresh and salty pork belly slices.

4. Longjing shrimps

Longjing tea is a specialty of Hangzhou, Zhejiang. This dish combines Longjing tea and shrimps. The tea leaves are fragrant and the shrimps are fresh and tender, without any characteristics.

Recommended delicious dishes in Hangzhou:

1. Song Sao Fish Soup

This dish was created during the Chunxi period of the Southern Song Dynasty. Song Sao fish soup is usually made by steaming mandarin fish or sea bass, removing the skin and bones, and adding seasonings such as shredded ham, shiitake mushrooms, minced bamboo shoots, and chicken stock. After the dish comes out of the oven, it is bright in color, tender and smooth, and tastes like crab meat.

2. Dongpo Pork

Dongpo Pork is an authentic Hangzhou cuisine with a long history. It was written by the great poet Su Shi and is a famous dish in Hangzhou cuisine. There is very little fat left in the Dongpo pork that has been cooked enough. The meat comes out with golden red and shiny skin. It is fat but not greasy in the mouth. It is soft and glutinous and melts instantly. The surface has a gelatinous texture that makes people want to eat it. eat.

3. Beggar’s Chicken

The Hangzhou version is to wrap the marinated chicken in lotus leaves, then coat it with a layer of mud, and then bake it slowly on the fire.