The picture is for reference only. The picture is not the focus. "Braised spring bamboo shoots in oil" is a special traditional flavor dish that belongs to Zhejiang cuisine.

It uses young spring bamboo shoots unearthed around the Qingming Festival and is cooked with heavy oil and sugar. It is bright red in color, tender and refreshing, salty and sweet, and you will never tire of eating it.

In 1956, it was recognized as one of the 36 famous Hangzhou dishes by Zhejiang Province.

West Lake Vinegar Fish, also known as Shusao Chuanzhen and Songsao Fish, is a traditional local flavor dish served in restaurants in Hangzhou, Zhejiang.

Honey fire recipe is a traditional famous dish.

This dish is found in Zhejiang cuisine and Jiangsu cuisine.

The ingredients include Jinhua ham, macaroni and white lotus, etc. Its color is fiery red and the marinade is transparent and memorable.

Ham and broad beans are a traditional famous dish in Zhejiang Province and belong to Hangzhou cuisine of Zhejiang cuisine.

This dish is red and green, bright in color, fragrant and tender, with a sweet aftertaste.

As the saying goes, "You can see pods at Qingming Festival and eat them at the beginning of summer."

Broad beans in early summer have emerald green eyebrows and tender meat. When cooked with the skin on, they have a special aroma.

"Ham broad beans" is stir-fried with ham loins and tender broad beans that are just on the market. It is a seasonal delicacy in early summer. In 1956, it was recognized by Zhejiang Province as one of the 36 famous dishes in Hangzhou.

Dry-fried ring bells are one of the famous traditional dishes in Hangzhou. They are somewhat similar in shape to spring rolls. The tofu skin, a specialty of Sixiang, Hangzhou, is rolled with mixed pork fillings, rolled into a tube shape, and fried in oil until golden and crispy.

When eating, dip it in sweet noodle sauce, pepper and salt.

Fire heel fairy duck is a traditional famous dish in Hangzhou, Zhejiang.

When cooking, put Jinhua ham heel and local old duck (Mapo duck) in a large casserole, add seasonings, seal the pot lid, and simmer over low heat.

The original soup of this dish has high nutritional value and is delicious.

The fire heel is bright red and fragrant, the fat duck is tender and oily, the soup is milky white, and the shape is delicious and delicious, tempting the appetite.

After being cooked, the shrimps are white and tender, the tea leaves are green, the color is light and elegant, and the taste is refreshing.

Longjing Shrimp is named after it is made with Longjing tea produced around the Qingming Festival and served with shrimp. It is a famous Hangzhou dish with strong local flavor.

The beggar's chicken is fragrant, the meat is white and tender, crispy and not sticky to the bones, making it easy to eat.

According to legend, in ancient times, there was a beggar who lived in the south of the Yangtze River. He was hungry and cold. His fellow refugees stole a little hen for him, but he was short of a pot and stove. So he wrapped the chicken in mud, roasted it in the fire, and peeled it off.

When eating, I unexpectedly found that the chicken was full of aroma and tasted very good.

Later, this method spread, and the chefs continued to improve and improve it, and added a variety of seasonings and accessories. It won the praise of many eaters and became famous.

Fish balls in clear soup is a famous traditional dish in Shaoxing, Zhejiang. It belongs to Shaoxing cuisine. It is a fresh and elegant Hangzhou delicacy that resembles the beautiful scenery of the south of the Yangtze River.

Fish balls in clear soup are generally used more during the Spring Festival, because they symbolize reunion and a happy life.

West Lake Water Shield Soup is also called Chicken Fire Water Shield Soup.

West Lake Water Shield Soup is a famous traditional dish in Hangzhou, Zhejiang Province and belongs to Zhejiang cuisine.

The West Lake water shield is used as the raw material, which is delicious and unique.

"West Lake Water Shield Soup" made with water shield ingredients, the water shield is emerald green, chicken white legs are red, bright in color, tender and fragrant, and the soup is pure and delicious. It is a traditional famous dish of the Han people in Hangzhou, Zhejiang.

Exploded eel slices are a special traditional dish in Zhejiang and belong to Zhejiang cuisine.

The eel meat is crispy on the outside and tender on the inside, full of fragrance, sweet and sour, and has the characteristics of Hangzhou cuisine.

The eel meat is tender and nutritious. When cooked into a dish, the eel has a unique color, aroma and taste.

Stir-fried chicken with chestnuts is a traditional dish in Hangzhou, Zhejiang, and a popular dish in the golden autumn season.

Chestnuts are rich in nutrients and have curative effects such as "replenishing qi, thickening the stomach and intestines, and tonifying kidney qi".

Hangzhou Sauce Duck is a famous delicacy in Hangzhou and belongs to Zhejiang cuisine.

Duck meat is rich in niacin, which is one of the two important coenzymes in the human body. Various sauced duck products have a protective effect on patients with heart diseases such as myocardial infarction.

Painan is a famous traditional dish with Hangzhou characteristics in Zhejiang province and made with Jinhua ham as the main ingredient.

Jinhua ham is beneficial to the kidneys, stomach, body fluids, yang, bone marrow, and foot strength.

Pai Nan is a delicious and nutritious food.

Fish head tofu is a dish made of fish head, tofu and other main ingredients, and belongs to Jiangsu cuisine.

Steamed pork with lotus leaves and rice flour is a famous traditional dish that enjoys a high reputation.

In the late Qing Dynasty, it was said that its name was related to the "Fenghe Fenghe" in "Ten Scenic Spots of West Lake".

It is made of fresh lotus leaves from Hangzhou at that time, fried rice noodles and seasoned pork, wrapped and steamed. It has a fragrant taste, fresh fat, soft glutinousness but not greasy, and is very suitable for appetite in summer.

Braised rolled chicken is a famous dish with both color and flavor, belonging to Hangzhou cuisine of Zhejiang cuisine.

The finished dish is soft, tender, fragrant and full of Hangzhou local flavor.

Using Sixiang bean curd skin, Tianmu dried bamboo shoots and other Hangzhou specialty products as raw materials, this dish was one of the 36 Hangzhou famous dishes recognized by Zhejiang Province in 1956.

Yipin Nan Ru Pork is a traditional and famous dish in Hangzhou, Zhejiang Province. It belongs to the Hangzhou cuisine of Zhejiang cuisine.

This dish is bright in color and the meat is crispy but not greasy.

Dishes made with fermented bean curd as the main condiment are widely popular among Zhejiang people, with unique flavor and local flavor. In 1956, Zhejiang Province recognized it as one of the 36 famous Hangzhou dishes.

Spring Bamboo Shoots with Southern Pork is a traditional local dish in Hangzhou, Zhejiang Province and belongs to Zhejiang cuisine.