Friends, there may be personal differences in what you eat, so here are some well-known dishes in Hangzhou for your reference: 1. Dongpo Pork 2. (Shrimp-fried Eel Noodles) When cooking, use thick fresh meat

Live eels, beheaded, tailed, and deboned, then cut into slices, stir-fried with vegetable oil, stir-fried with meat oil, and poured with sesame oil until the eel slices are brown and crispy; wash fresh large river shrimps, add egg white slurry, and stir-fry until white and tender; add refined noodles

After the pot is cooked, it will be non-sticky and mushy; use the original juice to cook the noodles so that the noodles can absorb the fragrance of the eel, making the noodles thicker and fresher.

Shrimp fried eel noodles are Kui Yuan Guan’s famous Ning style noodles.

3. (Pian'er Sichuan Noodles) Pian'er Sichuan Noodles are the famous specialty of Kuiyuan Restaurant in Hangzhou and also a local snack in Hangzhou.

When cooking, choose lean pork slices, add bamboo shoot slices and pickled vegetables, and cook them with noodles.

The meat slices are fresh and tender, and the pickled bamboo shoots are brightly green in color, making it delicious and delicious.

4. (Shrimp steamed buns) a snack from Zhiweiguan in Hangzhou.

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.

5. (Cat ears) Cat ears are a traditional snack in Zhiweiguan, Hangzhou.

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.

The snack's noodles are shaped like "cat ears" and are very delicate. The diced ham is like agate and the chicken is like amber. The soup is delicious and delicious.

6. (Southern Misong Big Bun) uses imported refined white flour after fermentation to make the skin, and uses fresh ** forelegs meat, meat jelly (or bean paste, hemp hearts, or green vegetables) as the filling, and then puts it in a big cage.

Steam over high heat.

Generally, 500 grams of flour can only make 9 large bags.

It absorbs the characteristics of various steamed buns from the north and south. Since it has no sect, it is called Mizong Dabao.

Mi Zong steamed buns are white and plump, soft and elastic, cheap and good in quality, making them the best in fast food.

7. (Wushan Butter Cake) uses refined white flour as raw material, adds cooking oil to knead it into an oily surface, and shapes it into an oil pan.

When eating, add fine sugar.

The finished product is crispy, layer upon layer, golden in color, crisp but not crumbly, 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.

Folks call it "the first point of Wushan".

8. (Chinese cypress wrapped in green onion) Hangzhou style snack Chinese cypress wrapped in green onion has an interesting origin.

In 1142 AD, the national hero Yue Fei was murdered in Dali Temple, Jian'an on "unfounded" charges. The people of Hangzhou hated the Zuo Hui couple very much.

Legend has it that one day, there was a fried food seller in Hangzhou. He made two human-shaped noodle pieces and compared them to Mr. and Mrs. Zou. He pressed them together, pressed them with an alumni club, and put them into a frying pan to fry.

Read: "Fried cypress" to eat.

This is the origin of fried dough sticks.

Later, on this basis, it developed into a Hangzhou-style snack - cypress wrapped with green onions.

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

9. (Dongpo Pork) is a Han nationality delicacy popular in Jiangsu and Zhejiang.

According to legend, it was created by Su Dongpo, a poet of the Northern Song Dynasty.

Preparation method: Cut the pork belly into large pieces, put green onion and ginger on the bottom of the pot, add wine, sugar, soy sauce, and simmer slowly with water over a slow fire.

Su Dongpo's poem "Eating Pork" says: "... slow the fire and use less water. When the fire is sufficient, he will be beautiful." Dongpo's meat has good color, aroma and taste, and is deeply loved by people.

Thin skin and tender meat, bright red color, mellow flavor and thick juice, crispy but not broken, fragrant and glutinous but not greasy. It is one of the 36 famous Hangzhou dishes recognized by Zhejiang Province in 1956.

10. (Beggar's Chicken) Beggar's Chicken is made of tender Yue chicken, Shaoxing wine, wrapped in West Lake lotus leaves, plus various condiments, and roasted over a slow fire.

The aroma is overflowing, the meat is white and tender, crispy and does not stick to the bones, and it does not bite your teeth when you eat it.

There is a legend about the origin of the beggar chicken: A long time ago, there was a beggar who lived in a foreign land, suffered from hunger and cold, and fell ill. In order to save him, his friends set up a bonfire to keep him warm, and managed to get another beggar.

Chicken, but suffers from lack of cooking utensils.

At this time, someone scooped up the mud nearby, wrapped the chicken, and threw it into the bonfire to bake.

When they cracked the mud ball open, they found that not only the chicken feathers fell off, but the chicken became tender and fragrant.

Hangzhou restaurants imitated this dish and called it "Beggar's Chicken".

11. (Longjing Shrimp) Longjing tea is famous for its four unique features: "green color, rich aroma, sweet taste and beautiful shape".

River shrimp (i.e. green shrimp) is praised by the ancients as "a treasure of delicacies". It is not only tender and delicious, but also rich in nutrients. It also has the effects of nourishing the kidneys, aphrodisiac and detoxification.

"Longjing Shrimp" is cooked with Longjing new tea produced before the Qingming Dynasty and fresh river shrimp. It has a color like emerald white jade and an alluring fragrance. It is extremely fresh and tender. It is a traditional Hangzhou dish with strong local flavor.

"Longjing Shrimp" is famous for its selection of the best Longjing tea leaves in Hangzhou. Longjing tea is produced in the mountains near the West Lake in Hangzhou, Zhejiang. The best is produced from Shizi Peak in Longjing Village. It is known for its "green color, rich aroma, mellow taste, and shape."

It is famous for its "four unique qualities of beauty". It is said that this tea originated in the Tang and Song Dynasties, and has been carefully improved since the Ming and Qing Dynasties, making it unique in quality.