1, Dongpo meat - in Zhejiang cuisine, Sichuan cuisine, E cuisine and other cuisines, the main material and modeling is similar, the main material is half fat and half lean pork, soft and not rotten, fat and not greasy.

2, West Lake Brasenia schreberi soup - also known as chicken fire Brasenia schreberi soup, which is made of Brasenia schreberi material "West Lake Brasenia schreberi soup", delicious flavor, unique.

3, Longjing shrimp - because of the choice of Longjing tea before and after the Qingming Festival with shrimp production and named, shrimp white and tender, tea green, light color, beautiful taste and mouth.

4, Hangzhou chrysanthemum shredded chicken - belongs to the Zhejiang cuisine Hangzhou cuisine, the choice of Hangzhou Tongxiang chrysanthemum, drinking medicinal good, fragrant and elegant, taste sweet and mellow.

5, Sister Song's Fish Soup - also known as Sai Crab Soup, has a history of more than 800 years. Characterized by yellow color, tender and smooth, taste like crab soup.

6, called the children's chicken - also known as yellow mud simmering chicken, so far there are more than 300 years of history. After continuous development and improvement, it has become a traditional dish in Hangzhou.

7, West Lake Vinegar Fish - also known as Shujiazhuangzhen, using grass carp as raw materials, cooking. After burning, pour a layer of smooth and oily sweet and sour vinegar, pectoral fins up, the fish is tender and beautiful, fresh and sweet and sour.

8, bad braised whip asparagus - belongs to the vegetarian category, with tender whip asparagus with lees, after stir-fry, stir-fry, braising and other production into this dish, rich flavor, very flavorful, rich in characteristics.

9, dry fried ringing bells - the choice of tofu skin rolled into fine minced meat, cut into inch segments, deep-fried and made of yellow color, fresh and delicious.

10, fish head tofu - also known as casserole fish head tofu, flavorful, nutritious value is very rich, has now become a long-lasting Hangzhou traditional dishes.