1. Hangzhou people can have the elegance of blue bricks and tiles, the wisdom of calligraphy and painting, and the kitchen skills that are fragrant and fragrant, but they must have the spirit of loyalty and patriotism, which is their soul. Stewed with onion, which can also be understood as "Juniper with onion".

A pastry chef kneaded flour into two dough figurines symbolizing Qin Gui and his wife, threw them into a frying pan and fried them to relieve their hatred, and called them "deep-fried stew", which was famous for Wang Er's "deep-fried stew" beside Wangxian Bridge.

Twelve people still hold a grudge against Qin Gui's husband, so they bake the cold fried stew in an oil pan, add the onion and roll it into the spring cake. The onion smells delicious, so they named it "stewed with onion".

2. The first course is West Lake vinegar fish, which is one of the top ten famous dishes in Zhejiang. Grass carp with tender meat is usually used to make vinegar fish in West Lake, and some restaurants also use perch. The cook cut the fish into two pieces, and then poured it with a special sweet and sour sauce.

It is one of the most anticipated dishes when my mother comes to Hangzhou. When the good fish was served, I was shocked: the dishes could be set so beautifully! Two small islands, male and female, stand on both sides of the plate, surrounded by a brownish, sticky ocean. The fish at this time is more like a painting.

I gently poke the belly of the fish, and what I see is the jade-white fish with distinct layers. With a light touch, a small piece of fish slipped into the sauce. I put it in my mouth. Fish is not fishy, but because the sauce becomes sweet and sour, delicate and delicious.

at that moment, I got great satisfaction. So, who came up with such a good idea? As far as I know, it was Song Sister-in-law in ancient times who warned Song Di not to forget the bitterness of the people. Therefore, the West Lake vinegar fish is sweet and sour.