The historical origin of Hangbang cuisine Hangbang cuisine refers to the local cuisine in Hangzhou, Zhejiang and Chongming Island in Shanghai. It is one of the representatives of Jiangnan cuisine.

Hangzhou cuisine originated from the Song Dynasty. At that time, Hangzhou was the economic and cultural center of southern China, attracting a large number of merchants and officials. They brought ingredients and cooking techniques from various places, promoting the prosperity of Hangzhou's culinary culture.

During the Qing Dynasty, Hangzhou became a commercial center in the Jiangnan region, attracting a large number of businessmen and immigrants. These people brought more ingredients and cooking skills, enriching the dishes and cooking methods of Hangzhou cuisine.

Characteristics of Hangbang cuisine Hangbang cuisine is characterized by being fresh, tender, soft, smooth, fragrant, sweet, sour, spicy and salty, and pays attention to the original flavor of the ingredients and the diversity of tastes.

There are various cooking methods for Hangbang cuisine, including stir-frying, boiling, steaming, roasting, deep-frying, braising, etc. Among them, "braised in soy sauce" and "stewed" with superb cooking skills are the most famous.

Hangbang cuisine has a rich variety of dishes, including hot dishes, cold dishes, soups, snacks and other types. Among them, "West Lake Fish in Vinegar", "Dongpo Pork", "Longjing Shrimp", "Dry Stir-fried Green Beans" etc.

The dishes are the most famous.

Ingredients for West Lake Vinegar Fish in Hangzhou cuisine: One piece of fresh grass carp, appropriate amount of onion, ginger, garlic, chopped green onion, coriander, vinegar, sugar, salt, light soy sauce, dark soy sauce, chicken essence, and appropriate amount of water starch.

Steps: 1. Remove scales and bones from fresh grass carp, cut into chunks and set aside.

2. Cut the onion, ginger and garlic into mince, and cut the coriander into sections and set aside.

3. Mix sugar, salt, vinegar, light soy sauce, dark soy sauce, chicken essence and water starch into juice and set aside.

4. Pour an appropriate amount of oil into the pot, heat it up, add the onion, ginger and garlic and sauté until fragrant.

5. Add fresh grass carp pieces and fry until golden brown on both sides.

6. Pour in the prepared juice, bring to a boil, then turn to low heat and simmer for 5 minutes.

7. Add chopped green onion and coriander segments, stir-fry evenly.

The Development Trend of Hangbang Cuisine As people pursue delicious food and pay attention to healthy eating, Hangbang cuisine is also constantly developing and innovating.

On the one hand, while inheriting classics, Hangbang cuisine is also constantly innovating and integrating, integrating more elements and ingredients into it, and launching new healthier and more delicious dishes.

On the other hand, Hangbang Cuisine also pays attention to the quality and safety of ingredients, and promotes organic, green, and healthy ingredients, so that people can enjoy delicious food while ensuring health.

As a representative of Jiangnan cuisine, Hangzhou cuisine has attracted countless diners and food lovers with its unique taste and diverse cooking methods.

In the future, Hangbang cuisine will continue to flourish and introduce more delicious dishes, allowing people to enjoy richer, healthier and more delicious Jiangnan cuisine.