Hangzhou Specialty Snacks

·Spiced Shrimp Eel Noodles

When cooking, choose thick and fresh eel, cut off the head and tail, remove the bones and cut it into slices , stir-fry with vegetable oil, stir-fry with meat oil, and pour in sesame oil until the eel slices are brown and crispy; wash the fresh large river prawns, add egg white slurry, and stir-fry until they are white and tender; cook the refined noodles in a pot until they are not sticky or mushy; cook the noodles with the original juice , so that the noodles absorb the fragrance of eel, making the noodles thick and juicy. Shrimp fried eel noodles are Kui Yuan Guan’s famous Ning style noodles.

·Pian'er Sichuan Noodles

Pian'er Sichuan Noodles are the famous specialty of Kuiyuan Restaurant in Hangzhou and also a local snack in Hangzhou. When cooking, choose lean pork slices, add bamboo shoot slices and pickled vegetables, and cook them with noodles. The meat slices are fresh and tender, and the pickled bamboo shoots are brightly green in color, making it delicious and delicious. Zhiwei Xiaolong is the flavor of Zhiweiguan in Hangzhou. When cooking, use fermented white flour as the skin, fresh meat, or shrimps mixed with fresh meat, or chicken mixed with minced ham as the filling. Add special meat skin jelly to the filling, wrap it up, put it in a special small steamer and steam it over high heat. They are called fresh meat small cages, shrimp meat small cages, and chicken and fire small cages. These steamed buns are juicy, fragrant and fresh, with thin and smooth skin but different tastes.

·Cat's ears

Cat's ears are a traditional snack in Zhiweiguan, Hangzhou. More than 900 noodle slices can be made from 500 grams of white flour, and cooked with diced chicken, diced ham, mushrooms, scallops, bamboo shoots and other condiments. The snack's noodles are shaped like "cat ears" and are very delicate. The diced ham is like agate and the chicken is like amber. The soup is delicious and delicious.

·Southern Misong Big Buns

Select imported refined white flour after fermentation to make the skin, and use fresh pig front leg meat and meat skin jelly (or use bean paste, hemp heart or green vegetables) ), wait until the stuffing is wrapped, put it in a large basket and steam it over high heat. Generally, 500 grams of flour can only make 9 large bags. It absorbs the characteristics of various steamed buns from the north and south. Since it has no sect, it is called Mizong Dabao. Mi Zong steamed buns are white and plump, soft and elastic, cheap and good in quality, making them the best in fast food.

·Wushan Butter Cake

Select refined white flour as raw material, add cooking oil to knead it into oily dough, shape it and put it into an oil pan. When eating, add fine sugar. The finished product is crispy, layer upon layer, golden in color, crisp but not crumbly, oily but not greasy, fragrant and sweet, and melts in your mouth. This cake is often served in the Wushan area. It is said that Qianlong of the Qing Dynasty tasted it when he visited Wushan. Folks call it "the first point of Wushan".

·Chinese cypress wrapped in green onion

Hangzhou style snack Chinese cypress wrapped in green onion has an interesting origin. In 1142 AD, the national hero Yue Fei was murdered in Dali Temple, Jian'an on "unfounded" charges. The people of Hangzhou hated the Xu Hui couple very much. It is said that one day, there was a fried food seller in Hangzhou. He made two human-shaped noodle cubes and compared them to Mr. and Mrs. Zou. He pressed them together, pressed them with the alumni club stick, and put them into the oil pan to fry. Read: "Fried cypress" to eat. This is the origin of fried dough sticks. Later, on this basis, it developed into a Hangzhou-style snack - cypress wrapped with green onions. When cooking, use white flour to make a spring roll wrapper (or pancake), then wrap it with fried dough sticks and scallions, flatten it repeatedly on a pan until it is baked until golden brown, and then spread it with soy sauce or sweet sauce.