Hangzhou dishes has a long history. Together with Ningbo cuisine and Shaoxing cuisine, it constitutes the traditional Zhejiang cuisine and is an important part of Zhejiang cuisine culture. Hangzhou cuisine is not among the eight traditional cuisines. However, in recent years, as Hangzhou has gradually become an important tourist city, hangzhou dishes has come into people's sight more and more, and was selected as the new eight major cuisines in 20 14. Nowadays, hangzhou dishes has a blend of northern and southern tastes, and pays attention to "two lightness and one clearness", that is, light oil, light pulp and light. There are more than 500 kinds of hangzhou dishes in the market. The collocation of raw materials and the use of seasonings have always been a sign of reflecting the characteristics of local dishes. The combination of raw materials in a certain area, together with the use of seasonings in this area, forms the characteristics of local dishes. One side breeds the other. Hangzhou is located in the south of the Yangtze River. The climate is mild and the local people have a light diet. They like to eat fish and shrimp on weekdays. All these determine that hangzhou dishes pays attention to the original flavor, and its cooking is light, greasy and light, with fresh and tender taste, pure and beautiful taste, and full of color, flavor and flavor.

Fried shrimps with Longjing tea

Dry-fried clock

? Steamed grass carp in vinegar sauce