Hangzhou specialties: West Lake Vinegar Fish, Sister-in-law's Fish Soup, Longjing Shrimp, Dongpo Pork, and Dry-Fried Rattlesnake.

1, West Lake Vinegar Fish

West Lake Vinegar Fish, alias Shujiao Chuanzhen, Sister Sister Sister Fish, is a traditional local flavor dish in Hangzhou, Zhejiang Province, belonging to the Zhejiang cuisine. West Lake Vinegar Fish is usually cooked with grass carp as the raw material. After being burnt, it is poured with a layer of smooth and oily sweet and sour vinegar, with pectoral fins standing up, tender and beautiful fish meat with crab flavor, fresh and sweet and sour.

2. Sister Song's Fish Soup

Sister Song's Fish Soup is a flavorful traditional snack in Hangzhou, Zhejiang Province, belonging to the Zhejiang Cuisine Department-Hangzhou Cuisine; it was created in the Southern Song Dynasty during the Chunxi Period. The dish was created in the Chunxi era of the Southern Song Dynasty. Sister-in-law's Fish Soup is usually made by steaming Mandarin fish or perch, removing the skin and bones, and cooking it with shredded ham, shiitake mushrooms, chopped bamboo shoots, chicken broth and other condiments. When the dish comes out of the oven, it is oily in color, tender and smooth, and tastes like crab meat.

3, Longjing Shrimp

Longjing Shrimp is a specialty of Hangzhou, Zhejiang Province, a famous dish, belongs to the Zhejiang Cuisine Department - Hang Gang Cuisine, the dish is named for the selection of Longjing tea around the Ching Ming Festival with shrimp production. When the dish is ready, the shrimp is white and tender, the tea is green, the color is light and elegant, and the taste is beautiful and refreshing.

4, Dongpo meat

Dongpo meat, also known as rolling meat, braised meat is a traditional Han dish in the southern region. Dongpo meat in the Su cuisine, Zhejiang, Sichuan, E cuisine and other cuisines, and different practices around the world, there are first boiled and then burned, there are first boiled and then steamed, there is a direct simmering juice.

Dongpo meat and the shape of the main ingredients are similar, the main ingredients are half-fat and half-lean pork, the finished dishes are neatly yards of mahjong pieces, red and bright, color like agate, clip up a taste, soft and not rotten, fat and not greasy.

5, dry fried bell

Dry fried bell is a special dish in Hangzhou, Zhejiang Province, belonging to the Zhejiang cuisine, because of its thin rot skin like cicada wings, into the dishes eaten as crispy as ringing bells, so the name. The dish selection of tofu skin rolled into fine minced meat, cut into inch segments, deep-fried and become. Yellow color, fresh flavor. 1956, was identified as one of the 36 kinds of Hangzhou famous dishes.