Dingsheng cake, Longjing shrimp, West Lake vinegar fish, Hangzhou sauce duck, Hangzhou steamed buns. 1. Dingsheng Cake: It is one of the traditional snacks in Hangzhou. Legend has it that it was specially made by the people in the Southern Song Dynasty for Han Jiajun's expedition to inspire soldiers. Put the prepared rice flour into a special printing plate, add red bean paste in the middle and steam it for a little time. 2. Shrimp in Longjing: It is a famous dish in Hangzhou. It is a delicacy made mainly of shrimp with the tender buds of Longjing in West Lake, a specialty of Hangzhou, as a side dish.

1. Dingsheng Cake: It is one of the traditional snacks in Hangzhou. Legend has it that it was specially made by the people in the Southern Song Dynasty to encourage Han Jiajun to go out to war. Put the prepared rice flour into a special printing plate, add red bean paste in the middle and steam it for a little time.

2. Shrimp in Longjing: It is a famous dish in Hangzhou. It is a delicacy made mainly of shrimp with the tender buds of Longjing in West Lake, a specialty of Hangzhou, as a side dish. Longjingsu is famous for its "green color, rich fragrance, sweet taste and beautiful shape". Shrimp was praised by the ancients as "rare and precious", which is not only tender and delicious, but also rich in nutrition.

3. West Lake Vinegar Fish: It is a famous dish with a long history, which can be traced back to the Song Dynasty. The West Lake Vinegar Fish is also called Uncle Sister-in-law Chuanzhen. West Lake vinegar fish usually uses grass carp as raw material and is cooked. After cooking, pour a layer of smooth and shiny sweet and sour, and the pectoral fins will stand up, and the fish will be tender and beautiful, with crab flavor, tender and sweet.

4. Sauced duck in Hangzhou: It is one of the famous local delicacies in Hangzhou. Usually, the mature ducks raised in that year are used as raw materials. After complicated pickling, the salted soy sauce is boiled in a pot with 5% water, and the duck is put in a spoon to scoop up brine and continuously pour it on the duck's body. When the duck's skin turns into sauce red, it is taken out and drained, and it is dried in the sun for 2-3 days.

5. Steamed buns in Hangzhou: It is a flavor snack in Hangzhou. It originated from soup dumplings in Kaifeng, and later spread to the south of the Yangtze River, where it developed and formed its own unique flavor. Hangzhou steamed buns juice is fragrant and fresh, with thin, smooth and tough skin and different tastes.