Hangzhou specialty snacks
Shrimp fried eel noodles
When cooking, choose thick and fresh eel, cut off the head and tail, remove the bones and cut into slices. Stir-fry with vegetarian oil, stir-fry with meat oil, and pour with sesame oil until the eel slices are brown and crispy; wash the fresh large river shrimps, add egg white slurry and stir-fry until they are white and tender; cook the refined noodles in the pot until they are not sticky or mushy; cook the noodles with the original juice, The noodles absorb the fragrance of eel, making the noodles thicker and fresher. Shrimp fried eel noodles are Kui Yuan Guan’s famous Ning style noodles.
Pianer Sichuan Noodles
Pianer 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 refreshing.
Zhiwei Xiaolong
Hangzhou Zhiweiguan’s flavorful food. 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 ears
Cat 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 hearts or green vegetables) After the stuffing is wrapped, it is steamed in a large basket 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, and are truly 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 the 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 available in the Wushan area. It is said that Emperor 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 in Jian'an on "unfounded" charges. The people of Hangzhou hated the Xu Hui couple very much. Legend has it that one day, there was a fried food seller in Hangzhou. He made two human-shaped noodle pieces and compared them to Mr. and Mrs. Zou. He pressed them together, pressed them with an alumni club, and put them into a frying 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 onion. 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.
Hangzhou Famous Dishes
Dongpo Pork
It is said that Su Dongpo, a literary giant from Beining, came to Hangzhou twice to serve as the governor, dredging lakes and building embankments. The people of Hangzhou expressed their gratitude to him He asked his family to cook the meat according to his cooking method and rewarded the migrant workers. After eating the crispy and delicious meat, they called it "Dongpo meat". Restaurants in Hangzhou also followed suit, and Dongpo Pork has a history of more than 900 years. When making it, choose thin-skinned and thin-fat pork strips, use rock sugar and soy sauce as condiments, use Shaoxing instead of water, put the meat cut into pieces into a casserole filled with green onions, seal and steam, so as not to lose the original flavor. , crisp but not broken, fat but not greasy.
West Lake Vinegar Fish
West Lake Vinegar Fish, also known as "Uncle and Sister-in-law's Treasure", is said to have come from the ancient time when the sister-in-law cooked a bowl of fish with sugar and vinegar for her uncle. . When choosing grass carp of moderate size, it is best to cook it in clear water first and control the heat. After serving, pour sweet and sour sauce over it. The finished dish has bright red color, fresh and tender meat, sweet and sour taste, and a slight crab flavor.
Songsao Fish Soup
According to legend, Song Wusao, a native of Bianliang in the Northern Song Dynasty, moved south to Lin'an (now Hangzhou) with the Song Dynasty family, and made a living fishing in the West Lake with her brother-in-law. . One day, my brother-in-law had a bad cold. Sister-in-law Song cooked a bowl of fish soup with pepper, ginger, sprinkles, vinegar and other condiments. After drinking this delicious fish soup, my brother-in-law fell ill soon after. Once, Emperor Gaozong of the Song Dynasty Zhao Tao tasted the fish soup she made and praised it highly. From then on, this dish was called "Songsao Fish Soup", and the business of her shop became more prosperous. When cooking, first steam the mandarin fish as the main ingredient, remove the skin and bones, and add condiments such as shredded ham, shredded mushrooms and bamboo shoots, and chicken stock. The finished dish is pleasing in color, fresh and smooth, and tastes like crab soup, so it is also called "Crab Soup".
Mandarin fish in crab sauce
Crab sauce mandarin fish was developed by Hangzhou Southern Hotel. It is cooked with live mandarin fish and crab powder. It is a new delicacy rich in Jiangnan flavor. one. It has a vivid and elegant shape, the fish meat is smooth and tender, the crab meat is white and delicious, and it is dripping with juice when served, making it full of fun to eat. It has won the gold medal in the National Cooking Competition.
Crab Stuffed Orange
Crab Stuffed Orange, which is cooked with fresh lake crab meat and orange juice, was originally a famous dish in the Southern Song Dynasty. After being successfully developed, it became popular in China. It has received praise from foreign guests, won the gold medal in the 3rd National Cooking Competition, and has been selected into "Chinese Famous Recipes".
This dish is colorful and delicious, with a unique flavor. It not only has the beauty of "new wine, chrysanthemums, oranges, crabs" required in the ancient cooking book "Shanjia Qinggong", but also has the flavor of the times in rendering historical features because of its vivid and elegant shape. .
Fishballs in Clear Soup
When cooking, peel the silver carp, scrape the flesh, chop and mince it into minced meat, add appropriate amount of salt and water and stir well, then add meat oil and ginger water and stir again , put it in the refrigerator for 15-20 minutes to swell, then take it out, scoop it into a pot of cold water again and again with a ladle, heat it to form fish balls, and the ham slices are like agate, and the fish balls are like white jade, with clear color, smooth and delicious.
Longjing Shrimp
According to legend, Hangzhou chefs were inspired by Su Dongpo's poem "Looking to the South of the Yangtze River", "Try new tea with new fire, and take advantage of the youth with poetry", and chose "green color, fragrant fragrance" It is made of Mingqian Longjing new tea and fresh river shrimp, which are "sweet, sweet and beautiful". The cooked shrimps are fresh and tender, the tea leaves are green and fragrant, the color is elegant, and the taste is unique. Hangzhou Tianwaitian Restaurant is the birthplace of this dish.
Tomato and shrimp crispy rice cake
When cooking, use japonica rice or glutinous rice to make crispy rice crust and fry until crispy, then serve it in a lotus leaf bowl. Thicken the fresh shrimps into the pot and add tomato juice. Fill the bowl halfway. When serving, pour the tomato and shrimp juice onto the crispy rice. The crispy rice bursts immediately when exposed to the juice, making a squeaking sound, followed by a fragrant aroma. Therefore, this dish is also called "a thunder on the ground". In the finished dish, the rice crackers are golden and crispy, the shrimps are white and tender, and the tomato juice is red and sweet and sour. It can be eaten with wine or as a snack.
Beggar's Chicken
According to legend, there was a beggar who lived in the south of the Yangtze River in ancient times. One day he fainted due to hunger and cold. His fellow refugees stole a little hen for him but he was short of pot. When he was young, he wrapped the chicken in mud and simmered it in the fire. When he peeled it open and ate it, he unexpectedly found that the chicken was full of aroma and tasted great. Later, this method was spread to restaurants, and after continuous improvement by chefs, it finally became a famous traditional dish. When cooking, the fat and tender Yue chicken is slaughtered and the internal organs are removed. Various condiments are rubbed on the chicken. The chicken belly is filled with shredded meat cooked with various condiments, and then wrapped with fresh lotus leaves and bamboo shells. , the outermost layer is wrapped with wine jar mud, and it needs to be simmered and baked for three to four hours.
Fire Heel Fairy Duck
Fire Heel Fairy Duck is a traditional dish in Hangzhou. When cooking, put Jinhua ham heel and local old duck (Mapo duck) in a large casserole, add seasonings, seal the pot lid, and simmer over low heat. The original soup of this dish has high nutritional value and is delicious.
Dry-fried ringing bells
Dry-fried bells
Dry-fried bells are made by rolling fine minced meat into high-quality tofu skin, a local specialty of Fuyang Yongming, cut into inch sections, and deep-fried. For example, if it is rolled into mashed potatoes or minced shiitake mushrooms or winter bamboo shoots and deep-fried, it is called "Vegetarian Bell". Dry-fried bells are bright yellow in color, crispy and refreshing, shaped like a horse bell. When eaten, they are supplemented with sweet sauce, Sichuan peppercorn salt, and Sichuan peppercorn salt to taste better. They are a good dish to accompany wine.
Hupao vegetarian ham
Hupao vegetarian ham is a famous traditional vegetarian dish in Hangzhou. So named because it is often served in Hupao. When cooking, high-quality tofu skin from Sixiang, Fuyang is used, plus condiments such as sugar, Shaoxing wine, vegetable oil, ginger juice, and red yeast rice powder. It is pressed in a mold and steamed in a basket. This dish is red in color, shaped like ham, soft yet tough, sweet and fragrant. It is not only a famous vegetarian dish, but also an easy-to-carry tourist food.
Oil-braised spring bamboo shoots
When cooking, choose spring bamboo shoots that are short, strong, thin-skinned, thick-meaty, and tender from the suburbs of Hangzhou as raw materials. Peel them and cut them into inch-shaped pieces and put them into the pot. Stir-fry with heavy oil and sugar, then simmer over low heat to allow the bamboo shoots to fully absorb the condiments. The finished dish is bright red in color, fresh and refreshing, and slightly sweet. It can be served with both wine and rice, making it a famous dish in Hangzhou.
West Lake Water Shield Soup
West Lake Water Shield Soup, also known as Chicken Fire and Water Shield Soup, is a traditional dish in Hangzhou. When cooking, it is made with West Lake water shield, shredded ham and shredded chicken breast. In this soup, the water shield is green, the ham is crimson, and the chicken breast is white. It is bright in color, tender and fragrant, and rich in nutrients.