Dongpo meat, Hangzhou duck, West Lake vinegar fish, peas and glutinous rice, Xindeng baked cakes, know the flavor of the small cage.

Dongpo Pork, Hangzhou famous dish, popular in Jiangsu and Zhejiang. It is said to have been created by Su Dongpo, a poet of the Northern Song Dynasty. Production method: cut the meat into large pieces, with green onions and ginger pad the bottom of the pot, plus wine, sugar, soy sauce, with water in the fire on the slow simmer can be. Dongpo Pork is a famous Hangzhou dish made from pork stew. Its color, aroma and taste are all excellent, and it is very popular among people. Slow fire, less water, more wine, is the trick to making this dish. Generally is a piece of about two inches of square-shaped pork, half of the fat, half of the lean meat, the entrance to the glutinous, fat and not greasy, with the aroma of wine, red color, taste mellow juice thick, crispy and shape is not broken, very tasty.

Hangzhou duck is a famous Han Chinese cuisine in Hangzhou, Zhejiang Province. Zhejiang cuisine, the selection of the year raised mature duck as raw materials, the first marinated after the sauce carefully made from the meat color jujube red, soy sauce, rich aftertaste; with a net duck; supplemented with ginger, soy sauce, shaoxing wine, cinnamon, scallions, sugar. After 36 hours of fire nitrate, refined salt marinade, and then soaked in soy sauce for 48 hours out of the tank; and then the marinated soy sauce to 50% of the water into the pot to boil, the duck into the hand spoon scooped up the brine constantly pouring the duck body; to the duck skin into the sauce when the red, and then fished out and drained; in the sunshine for 2 ~ 3 days into the sun.

West Lake Vinegar Fish is a famous Hangzhou dishes in the home, belonging to the Zhejiang cuisine. It is also known as "Sister-in-law Chuanzhen", which is said to have come from a bowl of fish with sugar and vinegar burnt by the sister-in-law to her brother-in-law in ancient times. Selection of medium-sized grass carp, preferably first blanch in water, to master the fire. Plated and drizzled with sweet and sour gravy. The finished dish is bright red color, tender meat, sweet and sour, slightly crab flavor.

practice: raw materials preparation. Peeled peas rice, sausage cut into small dices, bacon cut into slices. Glutinous rice washed and soaked for 1-2 hours. Drain the water from the glutinous rice, place a saran wrap on the steaming rack and lay the glutinous rice flat on top. Add diced sausage and sliced bacon and steam over high heat for about 30 minutes. Add 2 tablespoons of oil to the pan, stir in the peas, add salt, cover and simmer over low heat until the peas are cooked. Steamed sticky rice, sausage and bacon. Pour the steamed rice and meat, together, into the pan with the peas, heat over low heat, stirring to mix.

Xindeng baklava is a specialty snack of Xindeng Town, Fuyang City, Hangzhou, Zhejiang Province. Fuyang Xindeng baklava, the flavor is particularly strong, bite, both crispy and crunchy, full of flavor. The outer layer is crispy, and the inner layer is moist and fragrant, so it is very tasty to chew. Most of the Fuyang area has baklava, compared with other places, Fuyang's baklava is the most delicious, if you want to Fuyang area to compare a high and low, it belongs to the Xindeng town of baklava most authentic.

, most of the material taken from Hangzhou's local specialties, and often associated with the West Lake attractions. Summer lake, more good taste of West Lake Lotus Root Powder. Autumn tour of Nanshan Manjuelong enjoy the cinnamon, more to eat a bowl of osmanthus corn soup in the Guihua Hall. Years and seasons, each sometimes fresh flavor.