1. Xihu vinegar fish

West Lake vinegar fish, also known as Gu Sao Chuan Zhen, is a famous dish with traditional Han flavor in Hangzhou, Zhejiang Province, belonging to Zhejiang cuisine. Legend has it that in ancient times, my sister-in-law cooked a bowl of sweet and sour fish for my brother-in-law. To choose grass carp with moderate posture, it is best to blanch in clear water first and master the heat. Serve with sweet and sour sauce. The dish is bright red in color, fresh and tender in meat, sweet and sour, and slightly crab-flavored. There is a poem saying: "The skirt is slightly drunk, the balcony is shaded by green sun, there are many boats in front of the door, and the moon is printed in three pools and a half." "Why go back to Hans Zhang bass (West Lake vinegar fish tastes better than Songjiang bass)? Because the fish in the West Lake is delicious, you can see that there was no sister-in-law in the Song Dynasty. The last sentence of the poem mentions the creation legend of "West Lake Vinegar Fish".

2. Longjing shrimp

Longjing shrimp, as its name implies, is a shrimp cooked with tender buds of Longjing tea, which is a famous local dish in Hangzhou, Zhejiang Province. Shrimp is white and tender; The bud leaves are green, fragrant, elegant in color, unique in taste, appetizing after eating and endless in aftertaste, making it a must in hangzhou dishes. According to legend, when Gan Long visited the West Lake in Hangzhou, it was sunny. When Gan Long arrived in Longjing Tea Village, it suddenly rained heavily, so he had to go into a village girl's house to take shelter from the rain. The village girl was hospitable, took out the newly picked Longjing, and made a good cup of tea with the mountain spring to entertain Gan Long. After drinking tea, Gan Long felt delicious and ecstatic. He wants to take some home and taste it slowly, but it's not easy to ask. He stole it while the village girl was not looking, and hid it in his robe in casual clothes. After a while, after the rain cleared, Ganlong said goodbye to the village girl and continued his trip. When the sun went down, he was hungry and thirsty. He sat down in a small hotel by the West Lake and ordered food. Suddenly he remembered the Longjing tea he had brought, so he opened his casual clothes, picked up the tea and asked the bartender to make it. When the clerk received the tea, he caught a glimpse of the dragon robe in Gan Long casual clothes. He was startled and ran into the kitchen to tell the shopkeeper. The shopkeeper is frying shrimp. When he heard the arrival of the Lord, he panicked and made a mistake. He sprinkled the Longjing tea brought in by Xiao Er as chopped green onion into the pot. When onion and shrimp are mixed together, it becomes a tea-stewed shrimp. When this dish was served to Qianlong, Qianlong smelled it and it smelled delicious. The shrimp on the plate is fresh and crystal clear. I tasted it and suddenly found it delicious. I couldn't help but praise it. "Good food! Good food! "

3. Crab broth

Song Sao Zi Soup, also known as Song WuSao Fish Soup, is one of the traditional famous dishes in Hangzhou. It was originally a Southern Song cuisine with a history of more than 800 years. Because this dish is pleasing to the eye, fresh and smooth, and tastes like crab soup, it is also called "crab soup". It is said that Song Wusao, a native of the Northern Song Dynasty, and her brother-in-law fished in the West Lake for a living. One day, my brother-in-law was ill. Sister Song cooked a bowl of fish soup with spices such as pepper, ginger, sprinkle and vinegar. My brother-in-law became ill after drinking fish soup. By chance, Song Gaozong Zhao Li tasted her fish soup and praised it. She opened a shop called "Song Sao Zi Tang" and made it famous far and wide. When cooking, the mandarin fish as the main ingredient is steamed, peeled and boned, and cooked with shredded ham, mushrooms, bamboo shoots and chicken soup.

4. Dongpo meat

Dongpo pork is a famous traditional dish in Hangzhou, which is mainly made of fresh pork strips. It has been favored by people for thousands of years. According to legend, people praised Su Dongpo for doing a good thing for the local area. I heard that he likes to eat braised pork. During the Spring Festival, they all gave him pork to express their wishes. Su Dongpo received so much pork that he felt he should share it with thousands of migrant workers dredging the West Lake. He asked his family to cut the meat into cubes, cook it with his cooking method, and distribute it to every household together with wine according to the roster of migrant workers. When his family cooked, he understood "sending wine" as "shochu", and braised pork was more crispy and delicious. Diners praised Su Dongpo for his unique cooking method and delicious taste. Everyone praises it, and much-told stories spread. At that time, among those who asked Su Dongpo for advice, in addition to learning calligraphy and writing articles, others came to learn to burn Dongpo meat. After the Lunar New Year's Eve, every household will make Dongpo meat. As a custom, this is used to express his memory. Now it has become a traditional dish in Hangzhou. Louwailou restaurant imitated his method to cook this dish, supplied it to the world, and constantly improved it in practice, which has been passed down to this day.

5. Dry-fry bells

Dry fried bell is a famous dish in Zhejiang, named after its skin is as thin as cicada's wings and its food is as crisp as bell. This dish is made of tofu skin wrapped with fine minced meat, cut into inches, and then fried. Huang Liang is fresh and delicious. 1956 is recognized as one of the 36 famous dishes in Hangzhou. According to legend, a hero specially ordered this dish in a restaurant, but unfortunately, the oil bean skin needed in the raw materials was just used up that day, but the hero would never stop until he reached his goal. I heard that the tofu skin was made to order in the four townships, so I immediately went out of the store and took the tofu skin back from there with a whip. The shopkeeper was moved by his love for this dish, cooked it carefully and specially made it into a bell shape. Later, the story spread and became a much-told story, so later generations renamed the dish "Fried Bell".

6. West Lake water shield soup

West Lake water shield soup is also called chicken fire water shield soup. West Lake water shield soup is a famous traditional dish in Hangzhou, Zhejiang Province, which belongs to Zhejiang cuisine. The cultivation of water shield in Hangzhou West Lake has a long history, which was recorded in the Travel Notes of West Lake in the Ming Dynasty. According to legend, when Emperor Qing Qianlong visited the south of the Yangtze River, he ate a spoonful of water shield every time he went to Hangzhou. Water shield soup is not only appreciated for its rich flavor, rich nutrition and rich colloidal secret vitamins; Moreover, the allusions of "Cuochang Perch" and "Cuochang Perch's Thinking" have appeared in Shi Shuo Xin Yu and become idioms to express homesickness. Water shield soup also implies deep homesickness and homesickness. Therefore, in recent years, some overseas Chinese who have returned from abroad and vagrants who are far away from home have come to Hangzhou and are often willing to order this famous dish to express their feelings. The "West Lake Water Shepherd's Soup" made of water shepherd's purse is green in color, red in chicken legs, bright in color, fresh and fragrant, and delicious. It is a traditional dish of Han nationality in Hangzhou, Zhejiang.

7.rock candy turtle

Rock sugar turtle is the most famous traditional dish in Ningbo, Zhejiang Province. Another nickname of rock sugar soft-shelled turtle is "No.1 scholar", which was initiated by Zhuangyuan Building in Yongjiang and is the first of the top ten famous dishes in Ningbo. This dish is a tonic. Turtle is stewed with rock sugar, which has the functions of nourishing yin, regulating middle energizer, tonifying deficiency, benefiting qi and clearing heat. It is made of soft-shelled turtle as the main raw material and seasoning such as rock sugar. It has Huang Liang color, smooth taste, sweet and sour taste and delicious taste. Because the turtle is wrapped in hot oil with thick sauce during cooking, it can keep the heat for a long time. It is rich in protein, iodine, iron, vitamin B and other nutrients.

8. Boiled eel

Braised Monopterus albus is a traditional dish in Ningbo and Shanghai, Zhejiang Province, which belongs to Zhejiang cuisine. This dish is copper in color, crisp and rotten in meat, fresh and delicious in eel segments, and rich in protein, calcium, phosphorus and vitamins. This is a famous nourishing dish and the best table wine for wine. There are many rivers and lakes in Ningbo, which produce a large number of river eels. Those eels from local rivers and lakes, commonly known as "Tang Ben River Eels", are more precious among eels. The selection of materials for making "pot-roasted Monopterus albus" is strict, and it is best to choose Monopterus albus with black back and white belly in winter, which is watery and weighs about 650 grams. This dish eel meat is crisp and rotten, containing high protein, calcium, phosphorus and vitamins, and has extremely high nutritional value.

9. Full yellow croaker

Colored yellow croaker is a traditional dish of Han nationality in Ningbo and Zhoushan, Zhejiang Province, and belongs to Zhejiang cuisine. To make this dish, you need to choose a fresh large yellow croaker, wash it, then cut some thin cross-shaped lines on both sides of the fish, sprinkle with refined salt, pat dry the starch after slightly dyeing the yellow croaker, and then fry it in an oil pan for preparation. Boil shrimp, ham, mushrooms, diced cake, diced chicken breast, sugar, onion, vinegar and other condiments, and then pour them over the whole body of fried yellow croaker.

10. Braised whip bamboo shoots with bad sauce

Braised whip bamboo shoots with bad sauce is a traditional famous dish of Han nationality in Hangzhou, Zhejiang Province, which belongs to vegetarian dishes. According to legend, there is a bamboo forest near Guangyuan Temple in Gushan, Hangzhou. Monks in temples love bamboo shoots, but they are not good at cooking. They can only cook and cook. When Su Dongpo was appointed as the secretariat of Hangzhou, he had contact with the monks in the temple and taught them his own Shooting Bamboo Sutra. This dish is made of tender whip bamboo shoots and fragrant grain through frying, frying and stewing. It is rich in flavor, very delicious and unique. Braised whip bamboo shoots have been passed down from generation to generation and become a famous traditional vegetarian dish in Hangzhou.