This dish is said to come from the story of "Uncle Sister Sister Sister Passed Jane": In ancient times, the Song brothers lived by the West Lake, fishing for a living. The local villain, Zhao, saw the beauty of Song's sister-in-law, killed his brother and tried to harm his brother-in-law. Song's sister-in-law persuaded her brother-in-law to run away, cooked sweet and sour fish for him, and asked him to "remember the suffering of the people". Later, his brother-in-law became rich and famous, eliminated violence, and had peace and quiet, and occasionally tasted this sweet and sour fish dish. Eventually he found his sister-in-law, who had fled her name, and he resigned, returning to his old job as a fisherman. Later generations passed down its story, imitating its method of cooking vinegared fish. The "West Lake Vinegar Fish" has become a traditional dish of Hangzhou. The vinegared fish in West Lake is made from fresh grass carp, after 1-2 days of starvation, so as to remove the earthy odor from it. It is cooked alive and without greasy dishes. Its color is bright red, sweet and sour, the fish meat is firm, fresh and tender, better than crab meat, with a unique flavor.
Before cooking, put the grass carp into the pool and starve for two days, which can eliminate the earthy flavor and make the fish firm. After slaughtering, remove the scales, gills and internal organs, wash it, cut it into two from head to tail, then cut it with a beveled knife, put it into boiling water for 3 minutes, prick the jaw of the fish with chopsticks, take it out when it can be pricked gently, and put the back of the fish into a plate. Bring 250g of fish stock to a boil, add soy sauce, vinegar, Shaoxing wine and sugar, bring to a boil, pour in wet starch, stir to make a rice broth and pour over the fish.
This dish is characterized by no oil, only white boiled water and seasoning, the fish meat cut off, pay attention to its freshness and original flavor.
2. Dongpo Pork:
This dish is based on the story of Su Dongpo, a great writer of the Song Dynasty. During the Song Dynasty (around 1090 AD), Su Dongpo was appointed as the assassin of Hangzhou and mobilized the people to dredge the West Lake and completed his work. As a reward for the migrant workers, he ordered his family to give them pork given by the people, and based on his experience: slow fire, add less water, and when the fire was hot, he dressed himself up and made it into a delicious food. Together with the wine, he distributed it to the migrant workers, and the family mistakenly burned the wine and meat together. In this way, the meat tasted especially mellow and delicious. People praised Dongpo as a man of the people, and named the unique flavor of the meat "Dongpo meat".
"Dongpo Pork" has been upgraded to the first dish of Hangzhou through the continuous summarization and development of chefs. The operation method is as follows: select the skinned pork, scrape clean, cut into 75g weight square, into the water pot blanching after fishing; take a large casserole, with bamboo grates on the bottom, laying onions and ginger, and then into the pork, add sugar and JiuShao soy sauce, cover the seal, boil, simmer on a low fire for 2 hours, simmer until crisp, skim off the floating oil, put into the casserole, the skin up, cover the lid, into the drawer to steam for 30 minutes until crispy.
It is characterized by an oily, soft and glutinous texture.
3. West Lake Brunswick Soup
West Lake Brunswick Soup is simmered with fresh medicinal vegetables, shredded chicken breast and shredded ham, which are specialties of West Lake in Hangzhou. Therefore, it is also known as "Chicken Brunswick Soup". This dish is bright green, tender and fragrant, with white and tender shredded chicken, bright red shredded ham, bright color and delicious soup. This is a famous Zhejiang dish with the flavor of Hangzhou. It is made of Brasenia schreberi, cooked chicken breast, cooked ham, high-grade broth, refined salt, monosodium glutamate and cooked chicken oil, which is a specialty of West Lake in Hangzhou. The dish is harmonious in color, the soup is delicious, the Brasenia schreberi is tender and popular, highlighting the local flavor characteristics.
4. Dry-fried bell
Hangzhou famous dish Si Xiang tofu skin thousand fried bell, because of its yellow bright color, fragrant, crispy and elevated to one of Hangzhou's famous dishes, popular with diners. The fragrant tofu skin is produced in the mountain village of Fuyang, Hangzhou, so it is also called mountain tofu skin. It has been produced for more than 1000 years. It is made from top-grade soybeans and high-quality water through 18 processes. The tofu skin is as thin as a cicada molt, oily and shiny, soft and tough, with strong tensile strength, and not mushy when falling into water. It is called "golden coat". Turning green delicious, smooth and delicious. Is the production of a variety of famous vegetarian dishes of high-grade raw materials, but also fried bells of the special main ingredients. Eat supplemented with sweet noodle sauce, pepper and salt, white onion, taste better.
"Dry fried bells" is made of tofu skin, a specialty of Sihxiang. It is cut into squares and rolled with a stuffing made of pork tenderloin, refined salt, monosodium glutamate and Jiushao, then cut into 3.5-centimeter pieces and fried in 50 percent hot vegetable oil until crispy, then taken out and put on a plate with onion pieces, sweet noodle sauce and pepper and salt. This dish has a bright yellow color and is named for its crispness like a bell.
5. Stewed Bamboo Shoots
Stewed bamboo shoots are a traditional flavorful dish of Hangzhou. It is made from young bamboo shoots unearthed around the Qingming Festival and cooked with heavy oil and sugar. Its color is red, bright, fresh, salty and sweet, making it a long time to eat. Bamboo shoots are a great specialty of Zhejiang, especially in the mountainous areas of western Zhejiang. Bamboo forests are like the sea. Spring and summer spring buds are everywhere. Whip shoots in the summer and fall market. after October, winter bamboo shoots emerge in large quantities. Therefore, there are "four seasons not lack of bamboo shoots" reputation, bamboo shoots become an important ingredient in food and cooking. It can be said that "no bamboo shoots, no food, no bamboo shoots".
"Stewed bamboo shoots" is selected before the dawn of the young bamboo shoots, cut along the long, patted loose, and then cut into 5-centimeter-long segments. Stir-fry with pepper oil, add soy sauce, sugar, monosodium glutamate and fresh soup, boil and simmer over low heat until the soup thickens, then drizzle with sesame oil.
Features heavy oil and sugar, bright red color, sweet taste, belongs to the traditional flavor dishes of Zhejiang.
6, called Huatong chicken
According to legend, in ancient times, a beggar stole a hen. When he was short of pots and pans, he wrapped the chicken in mud, grilled it on a purple fire, cooked it, and then peeled the mud. The food tasted delicious. Later, this mud grilling technique was introduced into restaurants, and after continuous development and improvement, it has become a famous traditional dish in Hangzhou.
The cooking method is as follows: "Choose a tender hen weighing about 1.5 kilograms, slaughter it, wash it, remove the tendons and guts, marinate it in the marinade made of shanai, star anise, soy sauce, shaoxing wine, sugar, refined salt, monosodium glutamate, scallion and ginger, and then wrap it in one layer of pork netting oil, lotus leaf and cellophane, tie it up with a fine twine, and wrap it with a good altar mud on the outside. "
7. Longjing prawns
Longjing prawns are said to have been inspired by the words of Su Dongpo "looking south of the river". This word said: "not for the old man thinking of the old country, and the new fire to try new tea, poetry and wine to appreciate the time." In the old days, there is the custom of not making fire on the cold food festival, after the festival is called "new fire". At this time the picking of fried tea is "Qianming" tea (Qingming Festival is the second day after the cold food), is the best Longjing tea. Longjing tea is known as "green, fragrant, sweet, beautiful", was listed as tribute to the emperor of the Qing Dynasty. River shrimp was known as "delicious food", not only tender and delicious, but also rich in nutrients, with the effect of tonifying the kidney, aphrodisiac, detoxification and so on. Cooked with fresh Longjing tea and fresh river shrimp before the Qingming Festival, "Longjing Shrimp" is a famous Hangzhou dish with strong local flavor. It is white jade in color and has an attractive aroma.
"Longjing Shrimp" is cooked with fresh West Lake Longjing tea and fresh river shrimp before the Qingming Festival. The dish is white, green and fragrant, with strong local characteristics.
Cooking process is: wash the shrimp, shrimp squeeze, with egg white, refined salt, wet starch batter; take 10 grams of fresh Longjing tea, soaked in boiling water for 10 minutes; cooked shrimp cooked in 40% hot oil, then cooked with tea, tea juice, shaoxing wine, stir-fried.
8. Steamed meat with lotus leaf powder
"Steamed meat with lotus leaf powder" is to cut the ribs with skin into rectangular sign of 6 cm long and 2 cm wide, cut a knife cut along the middle of each piece, marinate with a mixture of sweet noodle sauce, soy sauce, sugar, shaoxing wine, green onion and ginger, roll a layer of rice flour, put rice flour in the middle of the knife cuts, wrapped in scalded lotus leaf, and put into drawer to steam for 2 h. The meat is crispy and glutinous, fragrant but not greasy. It is actually delicious with wine in summer.
9. Dried vegetables stewed meat
Pork red, dried vegetables oil black, fresh and oily, crispy and glutinous not greasy, salty and sweet, is the flavor characteristics of dried vegetables stewed meat. Dry vegetables, commonly known as "moldy dry vegetables", is made of mustard axils, sun-dried. They are a local specialty of Shaoxing, Zhejiang Province. They are fragrant and fresh, and do not easily deteriorate after a long time. For a long time, Shaoxing urban and rural residents have the custom of making their own dried vegetables. "Stewed pork with dried vegetables" has become a popular traditional dish. Premier Zhou Enlai, who visited Zhejiang many times during his lifetime, also liked to eat this special dish with Shaoxing's idyllic flavor.
10. Song Shame Soup
"Song Shame Soup" is a famous dish of the Southern Song Dynasty, with a history of more than 800 years. According to the well-written "Old Story of Wulin" of the Song Dynasty, on March 15 in the sixth year of Shichun (1171 AD), Zhao Jiu, the Song Emperor, boarded the royal boat for a leisure trip to the West Tide, and ordered his chamberlain to buy tortoises and fishes from the lake for releasing them. A woman named Song Wu Sister-in-Law, who claimed to be from Tokyo (present-day Kaifeng), drove here and made a living by selling fish soup by the West Lake. Emperor Gaozong ate the fish soup she made and appreciated it so much that he remembered her in her old age and gave it gold, silver and silk. From then on, it became so famous that rich families clamored for it, and Sister Song's Fish Soup became a famous Beijing dish. Experience the continuous development and improvement of alternative chefs. Sister Song's Fish Soup is made of more sophisticated ingredients, and the fish soup is shiny, smooth and tastes like crab meat. So it is called "Saima crab soup", is a traditional Hangzhou famous dish.
1. Pai Nan
Zhejiang Jinhua ham is one of the famous north-south hams in China, and Pai Nan is the top of the golden ham - the peak of the middle waist, cut into domino-shaped pieces. It has a beautiful appearance and a salty-sweet flavor, and is known as Pai Nan in Hangzhou because of its resonance with Pai. Leave 0.3 cm of fat on the ham, cut into 24 pieces of 1.5 cm wide, 2.5 cm long, 1 cm thick "dominoes", according to the shape of the next 12 pieces, 8 pieces of the middle, the top 4 pieces stacked on a plate, dissolve sugar in boiling water, add wine, mix well, pour over the ham, cover the bowl, steam for 2 minutes. Remove the snap bowl when it's time to eat.
12, Clear Soup and Chicken
Shaoxing is a famous traditional dish that is said to have been handed down from the state of Yue during the Spring and Autumn Period. It is cooked with Yue chicken, a Shaoxing specialty. This chicken is tender and crispy. Stewed in its original sauce, it has a fresh and crisp flavor. Emperor Qianlong of the Qing Dynasty ate this dish when he visited Shaoxing and even claimed that it tasted good. From then on, this dish became a court tribute. Nowadays, this famous dish has been improved several times by Shaoxing chefs, with the addition of ham, mushrooms, bamboo shoots and other auxiliary ingredients, which makes it even more unique. The chicken is made from a whole tender hen and stewed with sliced ham, bamboo shoots, mushrooms, jiu shao and other seasonings. The chicken is tender, the bones are crispy and the soup is fresh.
13. Yellow Fish in Cabbage Soup
This is a unique dish with Ningbo characteristics. Snow cabbage (i.e. potherb mustard) is a must-have dish in Ningbo. There is a local saying that "if you don't eat potherb mustard soup for three days, your legs will be sore (i.e. no strength)", which shows your special love for potherb mustard. Yellow croaker is one of the main seafood in Ningbo harbor. "Yellow croaker in snow vegetable soup" is not only a traditional dish in Ningbo restaurants, but also a favorite dish in folk banquets. The soup is creamy, the meat is firm and tender, and the flavor is salty, fresh and delicious.
14. Fish head and tofu in casserole
"Hungry, rice bowl is small, fish wine intestines wide; ask the guests what they like, tofu burn fish head". This is Hangzhou Wang Runxing hotel once hung a couplet. About this "tofu brain fish head" there is also a Qianlong emperor related to a strange story. One year in early spring, Gan Long came to Hangzhou from Jiangnan. Once, he was on a private tour of Wushan Mountain in civilian clothes. At noon, he was caught in a torrential downpour and took refuge under the roof of a house halfway up the mountain. He was cold and hungry, so he pushed his way into the house for lunch. The shopkeeper felt sympathetic when he saw it. He used the only piece of tofu in the house, half of which he used to cook spinach, and half of which he stewed in a casserole with fish heads for Gan Long. When he was hungry, Gan Long thought the vegetable rice tasted especially good. After returning to Beijing, he still remembered this delicious meal. His second visit to Hangzhou coincided with the Spring Festival. In order to repay Wang Xiaoyi for the generous gift of a meal, Ganlong Jiyinzhu'er opened a restaurant at the foot of Wushan in Hefang Street, and inscribed the word "Royal Rice" (which was the predecessor of Wang Ruxing Hotel) in his own handwriting. The second worker carefully managed, specializing in fish head tofu and other dishes. Customers came to the restaurant, and business was booming. Fish head tofu in casserole has also become an enduring traditional Hangzhou dish.
15. Fish head soup
Because of the appreciation and esteem of the dried fish head tofu, the value doubled, and became a famous dish in Hangzhou Wang Runxing and other restaurants. There is an endless stream of tasters coming here. Because of the tofu in the hot weather easily spoiled, the supply is limited, Hangzhou chefs in the fish head tofu to maintain the basic characteristics of the basis, carefully prepared to ham and cabbage as the ingredients of the "fish head soup. The soup is as thick as milk, the fish meat is oily and tender, and the flavor is delicious and unique. Compared with "fish head tofu" has become "sister dishes", both are listed as Hangzhou traditional dishes.
16. Explosion squid roll
Cuttlefish, also known as "squid", "cuttlefish". It is a commonly used seafood with tasty meat. According to Chinese medicine, cuttlefish is salty and flat, and has the effect of nourishing blood and nourishing Yin. "Exploding cuttlefish roll" is a famous dish in Wenzhou, with exquisite craftsmanship and temperature. The fish is carved with a fine knife, cooked very quickly, curled into the shape of wheat ears, white and beautiful, the marinade tightly wrapped in fish rolls, crisp and tender flavor. The dish won a bronze medal at the Second National Culinary Competition.
17. Ice sugar turtle
Turtle, also known as turtle, groupers, water fish, Yuan Yu, Yuan Vegetable, Shen Shou and other names, contains protein, calcium, phosphorus, vitamin A and other nutrients. Its meat is delicious, is a delicacy on the table, known as the "five flavors of food". According to the "daily use of materia medica" records, turtle has a "fatigue, yang nourishing yin" effect, is also recognized by the people's nourishing food. "Sugar turtle" is an authentic Ningbang famous dish, which has been passed down for more than 200 years. With its unique cooking method, the turtle is wrapped tightly in hot oil with spicy sauce, bright color, long time heat preservation, sweet and sour, salty and fragrant, glutinous rice and moist mouth, a unique style. It is listed as one of the top ten famous dishes in Ningbo, and is also the watchdog dish of Ningbo's famous restaurant, Scholar's House.
18, Fire Heel Fairy Duck
Fire God Fresh Duck is made by putting the duck palm and ham into a large casserole pot, sealing it with seasoning, and simmering it over a mild fire until crispy. It is served in the original pot when eating. After uncovering the pot, the soup is still boiling, the mist is tossing and the foreign fragrance is overwhelming, the red fragrant fire heel, the fresh and oily fat duck, and the milky white soup is fresh and appetizing. It is one of the famous traditional Hangzhou dishes. The origin of "Fairy Duck" is from Crescent Moon. It is said that a long time ago, people used to stew ducks in sand pots. In order to keep the original flavor, they put thin paper around the lid of the sand pot, lighted incense and timed the cooking. After three columns of incense are lit, the fire is just right. Eating it is appetizing and nourishing, nourishing yin and tonifying for weakness after illness is very effective. Stewed duck with fire heel, its nutritional value and therapeutic effect is better, "immortal duck" reputation will also be spread.
19, honey fire party
Honey fire recipe is cooked with honey method of high-level banquet dessert. It is a specialty of Zhejiang Jinhua ham as the main material, select the whole leg of the best texture "in the waist peak" male ham side, with rock candy juice repeatedly steamed until the meat is crisp and glutinous, soup thick. With concentric white lotus, plums, cherries and other ingredients, looks colorful, tastes salty and sweet, unique flavor.
Jinhua ham is rich in protein and many minerals. According to "Compendium of Materia Medica", it has the effect of tonifying the kidney and nourishing the stomach, generating fluids to help Yang, fixing the marrow and strengthening the feet. In the area of Jiangsu and Zhejiang, people who are weak after illness, old people who live a long life and women who give birth are used to eat some ham. Therefore, honey juice fire party is not only a precious food, but also a high-level nutritional tonic.
20. Drawing orange
"Drawing" is a common method of making beets. It heats the sugar and boils it down to a sugar sauce. When the temperature is just right, you put in the ingredients and let the sugar juice stick to the ingredients. When you pick it up, it's pulled into clear, thin strands of sugar, and it's quite fun to eat.
"Lassi tangerine" is made of Huangyan tangerine, a specialty of Zhejiang Province, which is rich in vitamin C, sweet and sour. The color of the tangerine is yellow and bright, and the taste is crisp and sour. It is a kind of beet with high nutritional value and good taste.
21.Wushan Crispy Cake
Legend has it that more than a thousand years ago, before the Five Dynasties and Ten Kingdoms, Anhui's was besieged while fighting with Dr. Li of the Southern Tang Dynasty and faced a lack of food. The locals used chestnut flour to make shortcake to support Zhao's army, and in the end Zhao won. In 960 A.D., Zhao Kuangyin established the Northern Song Dynasty in the capital city of Song Dynasty (Kaifeng, Henan Province), and when he became the emperor, he often ordered his chef to make this kind of cake, which was called "Big Save". When the Southern Song Dynasty moved its capital to Lin'an (i.e. Hangzhou), the "big save" was also passed from the imperial kitchen to the people. People use flour and oil to make these cakes crispy, especially in the Wushan Scenic Area. Butter cake is more distinctive, white as jade, crisp layers, eat crispy and sweet, oil but not greasy, known as "Wushan first point". "Wushan shortening cake" has become a traditional Hangzhou famous food, and has been passed down to this day.
20.Ningbo soup dumplings
Ningbo soup dumplings are traditional snacks handed down from the Southern Song Dynasty, and have formed their own unique characteristics after a long period of development. It grinds glutinous rice with water into a flour paste, then puts it in a cloth bag, hangs it up to drain, and then takes it again when it is drained until it is dry and sticky. This kind of water powder white Hui, glutinous and not sticky, so that the dumplings thin skin, filling oil, sweet but not greasy, each with its own characteristics, so there is "Jiangnan hanging paste dumplings" reputation. Ningbo dumplings are also famous in Ningbo as "Jar Duck Dog" dumpling store. In the 1940s, there was a vendor named Jiang A Dog in Ningbo City God Temple who made a living by selling red date soup and dumplings. Later, he learned the art of making lard dumplings and his business flourished. Soon after, he moved to Mingkai Street and opened a store. To attract customers, he painted a jar that harmonized with his name on the store's signboard.
3. Jiaxing Dumplings
Dumplings are a major product of Jiaxing, especially the fresh meat dumplings of Wu Fang Zhai. Started in 1921, it has a history of more than 70 years. Jiaxing rice dumplings because of the material is exquisite, exquisite production, pure flavor, four seasons supply and prestigious. Known as the "king of rice dumplings", known as Jiangsu, Zhejiang, Shanghai and Guangdong provinces and cities, and exported overseas. Wufangzhai as the representative of Jiaxing zongzi, in addition to pork, fine sand and other traditional varieties, but also developed dozens of new varieties of egg yolk, ham, chestnuts and so on. The finished Jiaxing zongzi are beautiful and unique in appearance, fragrant and moist, with crispy and tender meat, tasty and unctuous. If you use chopsticks to divide them into 4 pieces, you can see the meat from each piece, and it has a unique flavor of Jiangnan.