hangzhou dishes, an important part of Zhejiang cuisine culture, belongs to an important school of Zhejiang cuisine. Together with Ningbo cuisine, Wenzhou cuisine and Shaoxing cuisine, it constitutes the traditional Zhejiang cuisine.

hangzhou dishes's taste is mainly salty, with a little sweetness. "Light" is a symbolic feature of hangzhou dishes. Special dishes include West Lake vinegar fish, Dongpo pork, Longjing shrimp, dried bamboo shoots and old duck pot, and eight-treasure tofu.

Hangzhou cuisine can be divided into two schools: on the lake and in the city. The former is mainly made of fish, shrimp and poultry, and is good at techniques such as raw stir-frying, clear stew and tender stir-frying, paying attention to clear, fresh, crisp and tender taste and retaining the original flavor.

most of the latter materials are meat, while hangzhou dishes's cooking methods are mainly steaming, stewing, boiling and roasting, which pay attention to light oil, light pulp, light and tender taste, and pay attention to the combination of fresh and salty. ?

hangzhou dishes's taste is mainly salty and slightly sweet, but it is not as sweet as Suzhou food, nor as thick as Shanghai food, so it is easily accepted by people. "Lightness" is a symbolic feature of hangzhou dishes, which just conforms to the trend of "lightness" of dishes.

In addition, hangzhou dishes is light and peaceful, and there are not many elements of "grabbing taste", which makes it easy to absorb the essence of dishes from north and south, so hangzhou dishes is more like a "universal dish", which is easy to win the love of diners from north and south.