Dry-fried Ring Bell Dry-fried Ring Bell is a dish that is very popular among Hangzhou locals as a snack. It is also a traditional and famous dish with a long history. It was rated as one of the 36 famous dishes of Hangzhou in 1956.

It uses high-quality tofu skin produced in Sixiang, Fuyang, Hangzhou. This kind of tofu skin is smooth and smooth, as thin as cicada wings, soft but tough, and is known as the "golden coat".

Use it to roll up the meat filling, cut it into sections and fry it in an oil pan until golden brown and crispy, shaped like a horse bell. The crispy sound when you take a bite is as sweet as a bell. Dip it in salt, pepper, tomato sauce and other dipping sauces.

It tastes fresh and crispy, oily but not greasy. Both adults and children like it very much. The crunchy texture is very addictive.

Pian'er Chuan Pian'er Chuan is a very distinctive classic noodle dish in Hangzhou. It was once selected as one of the "Top Ten Famous Noodles in China". It was created by the famous time-honored noodle restaurant "Kui Yuan Guan" in Hangzhou.

The difference between Pianerchuan and ordinary noodles lies in its toppings, which use pork leg meat and bamboo shoots. After being sliced ??into thin slices, the meat slices are stir-fried with lard, bamboo shoots slices and soy sauce are added, and then chopped cabbage and bamboo shoots are added.

Stir-fry in boiling water to make toppings.

The cooked noodles are then put into the topping pot and simmered for a while, then MSG and lard are added to the pot, and finally the toppings are poured on it. The noodles made in this way taste smooth and chewy, the soup is rich, and the meat slices are very tender in the mouth.

The meat and vegetables are crispy and delicious, which will whet your appetite.

Hang San Xian The name Hang San Xian sounds like it is a dish originating from Hangzhou. The "three delicacies" it uses are completely different from the "three delicacies" used in the famous Northeastern dishes.

All are meat ingredients with full flavor, and there are far more than three kinds of umami ingredients.

First comes the moist meat skin, then the tender fish paste, cooked chicken, and the soft, chewy and fragrant cooked pork belly. Finally, these ingredients are stewed into a pot with river shrimp, bamboo shoot slices and other ingredients. The taste is worthy of the taste.

The word "fresh" is in the name of this dish.