Snacks to take away in Hangzhou: durian crisp, Dingsheng cake, West Lake lotus root starch, Wu Shan shortbread, Lin 'an hickory, etc.
1. durian cake
The name of durian cake is very familiar to many people. The golden and attractive durian cake, with a soft and smooth filling made of fresh durian pulp, has a faint durian flavor that makes people feel "durian" unforgettable. The pastry outside is well-structured and fine in workmanship, and it is soft and soft when bitten, which makes people speechless!
2. Dingsheng Cake
Speaking of Hangzhou, there is a kind of cake that must not be forgotten: it is Dingsheng Cake like Yuanbao, soft and delicious, and full of sweetness! When it's freshly baked, it's boiling hot in your hand. When you bite a few mouthfuls in panic, the aroma spreads all over your throat instantly. It's really a great enjoyment on earth!
3. West Lake lotus root starch
West Lake lotus root starch is one of the famous specialties in Hangzhou, with unique flavor and rich nutrition; In history, it was once used as "tribute powder" to enter the royal family. If you want to take it home, this should be the most appropriate. After all, it has the word "West Lake". After being brewed, the lotus root starch is thin and smooth in texture, white and red in color, mellow in taste, stimulating appetite, nourishing blood and benefiting qi, and is suitable for the elderly and infants.
4. Wu Shan shortbread
Wu Shan shortbread is also a famous specialty in Hangzhou. Although it is small and cheap, it is famous in Hangzhou, and it has been famous all over the world as early as two or three hundred years ago. Shortbread needs to be mixed with white flour and white sugar, and fried with peanut oil. It tastes crisp and has a strong oil fragrance.
5. Carya cathayensis in Lin 'an
It is definitely essential to prepare Carya cathayensis for the New Year. Needless to say, Carya cathayensis in Lin 'an has a big shell and a crisp mouth. If it's too much trouble to shell, you can buy carya cathayensis sarg directly, and carya cathayensis sarg, which has just been fried and dried, is crispy at every bite!