Hangzhou Cuisine refers to the famous food of dishes originating or flourishing in Hangzhou. Hangzhou cuisine is one of the eight major Chinese cuisines - Zhejiang cuisine in the most important one. Hangzhou cuisine pay attention to the original flavor, fine selection of materials, taking into account the seasonal, orderly cooking, exquisite shape, and color, aroma and taste are complete. Hangzhou cuisine is characterized by "light and moderate, fine selection of materials, seasonal freshness, diversification tends to new". "Light" is an important feature of Hangzhou cuisine. Hangzhou cuisine is an important part of the Han food culture, belonging to an important school of Zhejiang cuisine.

Hangzhou cuisine has a long history, and it constitutes the traditional Zhejiang cuisine with Ningbo cuisine and Shaoxing cuisine***. This time, 268 dishes from 34 cities across the country gathered at Xizihu, and after a fierce competition, Hangzhou cuisine stood out and won the gold medal. In recent years, Hangzhou catering market has been developing rapidly, and many dishes have emerged with considerable popularity in the country. These new dishes have taken advantage of the strengths of all, fine work, both in terms of workmanship and color and flavor, beyond the traditional Zhejiang cuisine, becoming one of the country's eight new dishes.

Jiangsu cuisine is somewhat similar to Zhejiang cuisine, so it is collectively known as Jiangsu and Zhejiang cuisine. Jiangsu and Zhejiang cuisines include the culinary specialties of Hangzhou, Ningbo, Shaoxing and other places, with different places emphasizing different directions.

The representative dish of Hangzhou Cuisine

Dongpo Pork

Dongpo Pork is crispy but not rotten, glutinous but not greasy, with a delicious flavor, and has been loved by diners for nearly a thousand years.

Su Dongpo, a great writer of the Northern Song Dynasty, also had a lot of research on cooking techniques, and he talked about the experience of burning meat: "Huangzhou good pork, the price is as low as dirt. The rich won't eat it, and the poor don't know how to cook it. Slow fire, less water, fire enough when it is beautiful."

Features: thin skin and tender meat, stewed in yellow wine, bright red color, mellow taste and juice, crispy but not broken, glutinous but not greasy mouth.

Longjing Shrimp

Choose fresh river shrimp, with the new Longjing tea cooked before and after the Qingming Festival, the material is exquisite, fresh and tasty.

This is an innovative dish developed in the early 1940s by Wu Lichang, a famous Hangzhou chef and the owner of Tianwaitian, whose family had lived for generations in the Lingqi Mountains, where Longjing tea comes from. He created the new dish, Longjing Shrimp Scampi, by using seasonal fresh river shrimp to squeeze the shrimp now, and replacing the green onions with new Longjing tea.

Features: shrimp jade white, tender, tea green, fragrant, elegant color, unique flavor.

Calling Chicken

Calling Chicken is one of the 36 famous Hangzhou dishes recognized by Zhejiang Province in 1956. It is baked with local specialties of Yue chicken, Shao wine, West Lake lotus leaves, and various seasonings.

First in the chicken belly filled with ingredients, and then wrapped with lotus leaves and Ruo shells, and then wrapped in a layer of Shaoxing wine foot, salt water and wine altar mud on the outside, placed in the fire simmering for three or four hours. The whole mud ball to the table, in front of the face of the diners unwrapped. The unique aroma of meat, lotus, and wine comes to your nose, making it very tempting.

Characteristics: simple production method, crispy texture, moist and flavorful, lotus flavor, suitable for all seasons.

Dry Fried Rattle

Dry Fried Rattle is made from Hangzhou's specialty Fuyang Sixiang tofu skin, which is as thin as a cicada's wing, with a bright yellow color and a fresh flavor, and as crispy as

Dry Fried Rattle is made from Hangzhou's specialty Fuyang Sixiang tofu skin.