1. How beautiful is Louwailou West Lake Vinegar Fish? Hangzhou Louwailou West Lake Vinegar Fish - red and bright color, sweet and sour, fresh and tender fish, with the taste of crab meat - Longjing Shrimp - The color is simple and elegant, fresh and crispy. Dongpo Braised Pork - oily, crispy and waxy, fragrant and fragrant. Beggar Huatong Chicken - the chicken is crispy and tender, with a fragrant aroma and a unique taste. Dry-fried Bells - bright yellow color, bean paste Fragrant and tempting, crunchy and delicious

2. Zhiwei Restaurant West Lake Vinegar Fish", "Longjing Shrimp", "Beggar Tong Chicken", "West Lake Water Shield Soup", etc. The dishes have Jiangnan characteristics, such as Xishi Tongue , silver wire rolls, three delicacies shaomai, shrimp shaomai, cat ears, fresh meat dumplings, pine silk soup dumplings, colorful wontons, etc. The most famous ones are "Happiness Double", "Chicken Sauce Silver Snow Fish", "Dried Vegetables". "Duck", "Wulin Braised Duck", "Crab Roe Shredded Fish", "Dragon and Phoenix Double Club", "Spicy Lamb Leg", "Crab Roe Olive Fish", "Yipin Seafood Cup"

3. Kuiyuan Restaurant The “King of Jiangnan Noodles” has a saying: “If you don’t eat Kuiyuan Restaurant’s noodles in Hangzhou, you haven’t visited Hangzhou. "Kuiyuan Restaurant operates hundreds of varieties of noodles, but the most famous ones are Sichuan noodles and fried eel noodles. Kuiyuan Restaurant's noodles are called "sitting noodles" and are made from the best flour in Wuxi. To make it, after hardening it by hand, you have to place a bamboo stick as thick as a bowl and 9 feet long, and then grind it manually for about half an hour, and beat every 30 kilograms of flour into a dough of 8 feet wide and 7 feet long. The noodles can be cut into about 3 pieces. The noodles are cooked without being burnt, are tough and smooth, and have a "stringy" texture. The ingredients of Pianerchuan are said to have been made in Hangzhou by the poet Su Dongpo of the Song Dynasty. It is inspired by the sentence "No meat makes people thin, and no bamboo shoots makes people vulgar". It uses fresh leg meat, fresh bamboo shoots, and green pickles as raw materials, and is cooked by the chef to serve as a bowl. When the steaming Pian'er Sichuan noodles are served, the meat is red, the bamboo shoots are white, and the vegetables are green. The color is clear and appetizing. No wonder later generations often say, "With bamboo shoots and meat, it is not thin, and the noodles with pickled vegetables are delicious." ". There is also an experience with the combination of fried eel noodles with shrimp. It is said that during the Tongzhi period of the Qing Dynasty, eels were abundant in Qiantang area, but freshwater river shrimps were not many, which made them expensive. In order to promote eel noodles, fishermen sold them with eels and river shrimps. Kui The river prawns selected by Yuan Guan are well-proportioned and sold freshly. The eels are required to be as thick as a thumb, about 5 pieces per catty. The eels of this size are in their prime, and the meat is thick and tender. When cooking, use "three oils" to stir-fry, that is, stir-fry with vegetable oil, then stir-fry with lard, and then sear with sesame oil. In this way, the shrimps are tender and crispy, with a fragrant aroma and a delicious taste.

3. Kui Yuan Guan’s “King of Jiangnan Noodles” has a saying: “If you go to Hangzhou and don’t eat Kui Yuan Guan’s noodles, you haven’t visited Hangzhou. "Kuiyuan Restaurant operates hundreds of varieties of noodles, but the most famous ones are Sichuan noodles and fried eel noodles. Kuiyuan Restaurant's noodles are called "sitting noodles" and are made from the best flour in Wuxi. To make it, after hardening it by hand, you have to place a bamboo stick as thick as a bowl and 9 feet long, and then grind it manually for about half an hour, and beat every 30 kilograms of flour into a dough of 8 feet wide and 7 feet long. The noodles can be cut into about 3 pieces. The "Sitting Noodles" are cooked without being burnt, are tough and smooth, and taste "boney". The ingredients of Pianerchuan are also very particular. It is said that the poet Su Dongpo of the Song Dynasty made it in Hangzhou. It is inspired by the sentence "No meat makes people thin, and no bamboo shoots makes people vulgar". It uses fresh leg meat, fresh bamboo shoots, and green pickles as raw materials, and is cooked by the chef to serve as a bowl. When the steaming Pian'er Sichuan noodles are served, the meat is red, the bamboo shoots are white, and the vegetables are green. The color is clear and appetizing. No wonder later generations often say, "With bamboo shoots and meat, it is not thin, and the noodles with pickled vegetables are delicious." ". There is also an experience with the combination of fried eel noodles with shrimp. It is said that during the Tongzhi period of the Qing Dynasty, eels were abundant in Qiantang area, but freshwater river shrimps were not many, which made them expensive. In order to promote eel noodles, fishermen sold them with eels and river shrimps. Kui The river prawns selected by Yuan Guan are well-proportioned and sold freshly. The eels are required to be as thick as a thumb, about 5 pieces per catty. The eels of this size are in their prime, and the meat is thick and tender. When cooking, use "three oils" to stir-fry, that is, stir-fry with vegetable oil first, then stir-fry with lard, and then roast with sesame oil. In this way, the shrimps are tender and crispy, with a fragrant aroma and a wonderful taste.

5. Emperor Faner Qianlong Fish Head (879) Dongpo Pork (411) Babao Tofu (246) Song Sister Fish Soup (212) Osmanthus and Chestnut Soup (170) Stinky Tofu (144) Longjing Shrimp (142) Duck tongue (105) Fried bells (105) Salt pieces (100) Braised snails (94) Beggar's chicken (90) West Lake vinegar fish (89) Sauce duck (79) Sugar lotus root (64) Slices Sichuan (54) Maoxuewang (52) Fish Gluten (43) Fish Head (37) Babao Sauce Dice (9)

6. New Kaiyuan Hotel Longjing Shrimp (141) Bean Paste Buns (78) West Lake Vinegar Fish (61) Dongpo Pork (60) Chopped Kidneys (52) Old Duck Pot (46) Braised Pork with Mold and Dried Vegetables (43) Crispy King Snake (37) Three Fresh Fish Balls (35) Fried Eel Back with Shrimp (32) ) Special jellyfish head (30) Song Sao fish soup (26) Salted pork knuckles (25) Honeycomb corn (22) Baby cabbage (22) Kidney flower (22) Pickled fish (21) Lamb chops (18) Celery and lily (17) Fish head (14)

7. Small Shaoxing fairy chicken (89) Dried vegetables and river shrimps (75) Minced meat and stinky tofu (61) Dried vegetables and braised pork (32) Sweet beans and ham steamed glutinous rice (21) Stinky Tofu (18) Kung Fu Fish Fillet (17) Pumpkin with Egg Yolk (12) Stinky Tofu with Egg Yolk (7) Pan-fried Short Ribs (6) Spinach in Soup (6) Roasted Chicken (6) Shaoxing Master (5)

8. Tianxianglou’s signature dishes are Beggar’s Chicken, Dongpo Pork and Louwailou’s Song Sao Fish Soup and West Lake Vinegar Fish, all of which belong to the Hangzhou cuisine. Today, Tianxianglou specializes in Hangzhou-style dishes and seafood. The special dish "Baixi Fish Head Series" is deeply loved by diners.

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