Fried shrimps with Longjing tea
Longjing shrimp is a famous dish in Hangzhou, which is delicious and fragrant in color. Longjing shrimp is made from live river shrimp and cooked with Longjing new tea around Tomb-Sweeping Day. Shrimp is white and tender. The bud leaves are green, fragrant, elegant in color, unique in taste, appetizing after eating and endless in aftertaste, making it a must in hangzhou dishes.
Dongpo braised pork
Dongpo meat is found in Zhejiang cuisine, Sichuan cuisine, Hubei cuisine and other cuisines, but every place is different. Dongpo meat is very famous in Hangzhou. Some of it is cooked first and then burned, some is cooked first and then steamed, and some is stewed directly to get juice. The main components and shapes of Dongpo meat are similar. The main ingredient is half fat and half lean pork. The finished dishes are neatly packed mahjong pieces with bright red and agate colors. Pick up a piece and taste it. It is soft but not rotten, fat but not greasy.
Steamed grass carp in vinegar sauce
West Lake vinegar fish is a famous dish in Hangzhou with a long history, which can be traced back to the Song Dynasty. West Lake grass carp is selected as raw material. Before cooking, grass carp should starve in the fish pond for a day, so as to discharge all impurities and remove the soil. When cooking, the temperature requirement is very strict, and it must be mastered just right. After the fish is cooked, it is wrapped in a layer of spicy sweet and sour, and the pectoral fins stand up, making the fish delicious and unique.
Fried dough sticks and onions
"Onion juniper" is a traditional snack with Hangzhou flavor in Zhejiang Province. It has a long history and is also a famous local snack. Li Guo is a special snack, crispy outside and fragrant inside, which can be eaten in many local restaurants. Li Guo is a kind of spring cake wrapped in fried dough sticks and onions, with sweet noodle sauce and hot sauce.
Wu Shan su pancake
Wu Shan shortbread is a famous traditional pastry with Hangzhou characteristics. It has a history of 700 to 800 years. Its color is golden, the layers are crisp and stacked, the top is sharp and the bottom is round, which looks like a golden mountain. It is covered with delicate white sugar, crisp but not broken, oily but not greasy, fragrant and sweet, and crispy at the entrance. Alias "salvation" and "hemp fiber cake" are known as the first point in Wu Shan, and have been passed down to this day.