The specialties of Hangzhou are as follows:

1. The West Lake Vinegar Fish

The West Lake Sole Fish is used as raw material. Before cooking, it is usually starved in a fish cage for one or two days, so that it can excrete intestinal impurities and remove the earthy smell. The cooking temperature is very strict, and it can only be cooked properly in three or four minutes. After it is cooked, it is poured with a layer of smooth and shiny sweet and sour, and the pectoral fins stand up. The fish is tender and beautiful, with crab flavor and fresh and sweet taste.

2. Piarchuan

Piarchuan is a famous noodle soup in Hangzhou. The topping of the noodle is mainly composed of cabbage, bamboo shoots and shredded lean meat, which is delicious. PianErChuan has a history of more than 1 years, which was first initiated by Kuiyuan Pavilion, an old shop in Hangzhou. It is characterized by the delicacy of snow vegetables and bamboo shoots, which makes diners have endless aftertaste after eating.

3. Dongpo pork

Dongpo pork is stewed with pork. It is generally a square-shaped pork about two inches long, half of which is fat and half is lean. It is fragrant with wine, bright in color, rich in mellow juice, fat but not greasy in the mouth, crisp and rotten like tofu but not broken, and fragrant and glutinous in taste.

4. Fried eel noodles with shrimp

Fried eel noodles with shrimp is a traditional dish in Kuiyuan Pavilion in Hangzhou. When cooking fried eel noodles with shrimp, thick and fresh eel is selected, chopped and boned, cut into eel slices, fried with plain oil, fried with meat oil and poured with sesame oil until the eel slices are yellow and crisp; Clean fresh shrimps, add egg white, size and stir-fry until white and tender; After the refined noodles are cooked in the pot, they are not sticky or pasty; Cook the noodles with the original juice, so that the noodles can absorb the smell of eel, and the juice is thick and the noodles are fresh.

5. Zhiweiguan

This is a flavor snack of Hangzhou Zhiweiguan. When it is made, fermented white flour is used as the skin, fresh meat, or fresh meat mixed with shrimp, or chicken mixed with ham is used as the stuffing, and then the jelly is added to the stuffing. After wrapping, put it into a special steamer and steam it with a strong fire. They are called fresh meat steamer, shrimp steamer and chicken fire steamer respectively. The juice tastes delicious and the skin is thin, smooth and tough.