The name of Hangzhou Sanxian comes from hangzhou dishes, and its "Sanxian" is far from the "Sanxian" chosen by the famous dish Di Sanxian in Northeast China. They are all delicious meat ingredients, and they are far more than three delicious ingredients. First, the fish skin is watery, then the fresh minced fish, cooked chicken, and soft, tough and fragrant cooked pork belly. These raw materials will finally be stewed in the pot with ingredients such as Shanghe shrimp and bamboo shoots, which is a veritable "fresh" word in the name of this dish.

After stewing, the fish skin is soft and delicious, the fish balls made of minced fish are smooth and tender, and the pork belly is more chewy and fragrant. The rich ingredients make this bowl of Hangzhou Sanxian delicious, which is suitable for both family banquets and banquets. Moreover, Hangzhou Sanxian is definitely an indispensable dish for Hangzhou people to celebrate the New Year. Without it, it is not a complete New Year.

Dongpo braised pork

Speaking of Hangzhou cuisine, we can't forget the famous dish "Dongpo Meat". Although there are more than a dozen practices of Dongpo meat circulating all over the country, Hangzhou and Meizhou are the most famous. Su Shi worked in Hangzhou twice and was deeply loved by Hangzhou people, so Dongpo meat was also deeply loved by everyone, which made Dongpo meat develop in Hangzhou.

The practice of Dongpo pork in Hangzhou is to cut half fat and half thin pork belly into squares and stew it slowly with soy sauce, Shaoxing wine, sugar, onion and ginger. Dongpo pork is ruddy and bright, soft, fat but not greasy, wrapped in rich soup, salty and slightly sweet, which can be called a pork dish.

Songsaozi decoction

Song Sao Zi Tang is also a famous dish with traditional flavor in hangzhou dishes. It is said that this fish soup was created in the Southern Song Dynasty. Its ingredients selection and practice are also very elegant. It uses fat mandarin fish or perch, steamed in a pot, peeled and boned, then added with the prepared shredded ham, bamboo shoots and mushrooms, cooked with chicken soup, and finally poured with broken egg liquid. After the fish soup is out of the pot, it smells fragrant, looks shiny and oily, and tastes fresh and smooth, as if it can taste the delicious taste of crab meat.