Hangzhou cuisine is a famous dish that originated or flourished in Hangzhou. Hangzhou cuisine is one of the eight major Chinese cuisines and the most important branch of Zhejiang cuisine. Hangzhou cuisine pay attention to the original flavor, choose materials carefully, consider the season, cooking in order, exquisite shape, color, aroma and taste are complete. Hangzhou cuisine is characterized by "light and moderate, fine selection of materials, seasonal freshness, variety and novelty". "Light" is an important feature of Hangzhou cuisine. It is an important part of Hangzhou cuisine Han food culture, belonging to an important school of Zhejiang cuisine.

Hangzhou cuisine has a long history. It constitutes the traditional Zhejiang cuisine together with Ningbo cuisine and Shaoxing cuisine. This time, 268 dishes from 34 cities across the country gathered at West Lake. After a fierce competition, Hangzhou cuisine stood out and won the gold medal. In recent years, Hangzhou's catering market has developed rapidly and many famous Chinese dishes have emerged. These new dishes, which draw on the strengths of many, are so finely crafted that they surpass traditional Zhejiang cuisine in terms of workmanship, color and flavor, and have become one of China's eight newest cuisines.

Jiangsu and Zhejiang cuisines are somewhat similar, so they are collectively called Jiangsu and Zhejiang cuisines. Jiangzhe Cuisine contains the characteristics of Hangzhou, Ningbo, Shaoxing and other local dishes, and the dishes from each place speak in a different direction.