What is the most famous dish in Hangzhou, which is deeply loved by Hangzhou people?

Dongpo Meat is a specialty of Tianxianglou, a century-old shop. It is said that when cooked, it will be stewed in a coal stove for half a day. It is made of thin-skinned pork belly. After cooking, the color is red and bright, and the taste is mellow and juicy, crisp but not greasy. Even women who are bent on losing weight want to eat more. "West Lake Vinegar Fish" uses fresh grass carp, which usually needs to be hungry for a day or two before it can be cooked. Fish excrete impurities in the intestine, so it won't smell earthy when burned. Outside the building of a century-old shop in front of Gushan, there is a fish pond dedicated to raising starved grass carp. In the past, when Premier Zhou Enlai hosted a banquet for distinguished guests, he specially ordered this dish here. Hangzhou is rich in famous tea, and cooking with tea is probably the original creation of Hangzhou. "Longjing Shrimp" was cooked with fresh river shrimp and Longjing new tea before and after Tomb-Sweeping Day. After burning, the shrimps are white and tender, and the tea leaves are green, fragrant and delicious. Roast chicken is a famous dish in many places in China, but Hangzhou's "Flower Tube Chicken" is unique. It fills the chicken's belly with tender hens with local characteristics, wraps them with lotus leaves from the West Lake, wraps them in jar mud mixed with Shaoxing wine and salt water, and stews them in charcoal fire or oven. The original juice does not go away, and the chicken is crisp and tender, mellow and delicious. When it comes to traditional snacks in Hangzhou, we can't help but mention the century-old Zhiweiguan and Yuan Kui Pavilion. The famous points of Zhiweiguan are fresh meat steamed buns, happy couples, cat ears and roasted goose glutinous rice. Yuan Kui Pavilion features pasta, fried eel noodles with shrimps and Sichuan Daoxiao Noodles as its specialty dishes. The "fresh meat small cage" has thin skin and big stuffing, and the juice is fresh. "Happiness and Happiness" is a kind of sweet steamed stuffed bun, which is said to have originated from the story of Liang Zhu. It is usually supplied in pairs. Hangzhou's famous dishes imply that lovers in the world can be married. "Cat's ear" is a boiled cake with white petals and the shape of a kitten's ear. The stuffing of "Roasted Goose with Glutinous Rice" is fine sand with golden color, which looks like the breast of "Roasted Goose". It tastes crisp outside and tender inside, sweet and fragrant. Now it has stuffed goose with salty glutinous rice. In addition, Xinfeng snacks are cheap and good, and there are many varieties, such as beef vermicelli, duck blood soup, meat steamed buns, throat steamed buns, etc., which have a good reputation among the people. The famous traditional specialties in Hangzhou include "Fish Head Tofu", "West Lake Water Shepherd Soup" and "Song Saoyu Soup". In recent years, hangzhou dishes has made many improvements in terms of dishes, ingredients, technology, taste and cooking according to the needs of customers, forming a new hangzhou dishes. 48 new famous dishes in Hangzhou, such as hibiscus crystal shrimp, eight-treasure duck, crispy fish, royal crab, fish head king in casserole, double spicy chicken and garlic eel, stand out. The old duck pot with dried bamboo shoots is very famous in Hangzhou. When cooked, simmer for four or five hours. The biggest feature is that the soup is mellow, oily but not greasy, crisp but not rotten, and it tastes quite appetizing. Adding salted egg yolk to crab meat while keeping it fresh and tender is a very popular cooking method. Wahaha perch (iron plate perch): There are nearly 20 kinds of raw materials used in this dish. Drained perch, marinated with seasoning, fried in oil pan, and then poured with butter and sauce. The method is novel and the taste is fresh and tender. The combination of scarecrow duck and Beijing duck with Fenjiu. The salted duck should be put in a special steaming bucket, and smoked after lighting the straw for 15 minutes. Is it rustic enough? The whole duck is crisp and rotten, but the shape remains the same, and the smoked taste is very unique. In addition, pearl taro cake, lotus root kidney flower, hand-torn chicken, Qianjiang shredded pork, golden braised pork and other popular foods are also famous dishes in Hangzhou, which are worth tasting. Dongpo Meat It is said that Su Dongpo, a writer of the Northern Song Dynasty, came to Hangzhou twice as a magistrate and built a dike in the lake. In order to thank him for "lifting pigs and picking wine", Hangzhou people asked his family to cook it according to his method of cooking meat and treating guests. After they ate this crispy and delicious meat, they called it Dongpo meat. Hang Cheng restaurant also imitated Dongpo meat, which has a history of more than 900 years. When making, pork belly thin skin is selected, rock sugar and soy sauce are used as seasoning, and Shao wine is used instead of water. The cut meat is put into a casserole with shallots at the bottom, sealed and steamed, which is crisp but not broken, fat but not greasy. Honey juice and heat are traditional dishes in Hangzhou. When cooking, choose Jinhua ham with the best texture, steamed with rock sugar, lined with lotus seeds, decorated with cherries, plums and osmanthus. Its characteristics are: bright color, thick soup, moderate salty and sweet, easy to digest, especially popular with the elderly. West Lake Vinegar Fish West Lake Vinegar Fish, also known as "uncle and sister-in-law handed down treasures", is said to have been cooked by sister-in-law for brother-in-law in ancient times. Choose grass carp with moderate posture, and it is best to starve to death in clear water for a day or two to remove the earthy smell. Cut the fish in half, wash it, and cook it in boiling water to master the heat. Serve with sweet and sour sauce. The dish is bright red in color, fresh and tender in meat, sweet and sour, and slightly crab-flavored. According to legend in Song Saoyu Tang Dynasty, Wusao Song, a native of Bianliang in the Northern Song Dynasty, moved south to Lin 'an (now Hangzhou) with the Song family and made a living by fishing with her brother-in-law. One day, my brother-in-law caught a bad cold. Sister Song cooked a bowl of fish soup with fish, pepper, ginger, wine and vinegar. My brother-in-law drank this delicious fish soup and soon recovered. Once, Song Gaozong Zhao Gou tasted her fish soup and praised it. Since then, this dish has been called "Song Saoyu Soup", and her shop business has become more prosperous. When cooking, the mandarin fish as the main ingredient is steamed, peeled and boned, and cooked with seasonings such as shredded ham, mushrooms, bamboo shoots and chicken soup. The finished dish is pleasing to the eye, fresh and delicious, and has the taste of crab soup, so it is also called "crab soup". Crab yellow mandarin fish Crab yellow mandarin fish is one of the new foods with Jiangnan flavor developed by Hangzhou South Hotel, which is cooked with live mandarin fish and crab powder as raw materials. Its shape is vivid and elegant, the fish is fresh and tender, the crab meat is white and delicious, and it is full of food with juice. It won the gold medal in the national cooking competition. Crab yellow was originally a famous dish in the Southern Song Dynasty, cooked with fresh lake crab meat and orange juice. After successful excavation and development, it won unanimous praise from guests at home and abroad, won the gold medal in the third national cooking competition and was selected as a famous dish menu in China. This dish is gorgeous and delicious with a unique flavor. It not only has the beauty of "new wine, chrysanthemum and orange crab" required in the ancient books of Shanjia Qing Palace, but also has the flavor of the times because of its historical characteristics. When the fish balls in clear soup are cooked, the silver carp are peeled, scraped and chopped, then appropriate amount of salt and water are added, and then meat oil and Jiang Shui are added, and then the fish balls are put in the refrigerator 15-20 minutes for expansion, then taken out, ladled into a cold water pot again and again with a spoon, heated into fish balls, and cooked together with ingredients such as ham slices and mushrooms. Ham is like dancing, fish is round like white jade, and its color is clear, smooth and delicious. According to legend, inspired by Su Dongpo's poem "Looking at the South of the Yangtze River", Hangzhou chefs chose "green, fragrant, sweet and beautiful" Longjing tea and fresh river shrimp for cooking. The white jade of shrimp is fresh and tender, the tea is green and fragrant, the color is elegant and the taste is unique. Hangzhou Tianwaitian Restaurant is the birthplace of this dish. When making crispy rice with tomato and shrimp, make crispy rice or glutinous rice into crispy rice and put it in a lotus leaf bowl. When the fresh shrimp thickens, put it in tomato juice and put it in a separate bowl. When serving, pour the tomato and shrimp juice on the rice crust. When the rice crust meets the juice, it will burst immediately, make a squeaking sound, and then the aroma will overflow, so the dish is also called "a thunder on the ground". The crispy rice crust in the dish is golden and crisp, the white jade in the shrimp is fresh and tender, and the tomato juice is ruddy and sweet. Fresh and tender, tomato juice is ruddy, sweet and sour. It is both a table wine and a snack. According to legend, in ancient times, there was a beggar who lived in Jiangnan. One day, he fainted from hunger and cold. His friend stole a little hen for him, but he suffered from no pot and stove. He wrapped the chicken in mud and roasted it in the fire. When he peeled it off, he accidentally found that the chicken was full of fragrance and delicious. Later, this method spread to restaurants, and after continuous improvement by chefs, it finally became a traditional dish. When cooking, the fat and tender Cantonese chicken is slaughtered, covered with various seasonings, with shredded pork cooked with various seasonings in the belly, wrapped with fresh lotus leaves and bamboo shells, covered with jar mud on the outermost layer, and then cooked on the fire for three or four hours. Roasted fairy duck is a traditional dish in Hangzhou. When cooking, put the heel of Jinhua ham and local old duck (Mapo duck) into a big casserole, then add seasoning, cover the lid and stew with slow fire. The original juice soup of this dish is not only nutritious, but also delicious. When fried and boiled, fine minced meat is wrapped in high-quality tofu skin, which is a famous product in Fuyang, cut into inch by inch and fried. If it involves mashed potatoes, mushrooms and winter bamboo shoots, it is called "Su Ling". The fried clock is the color of Huang Liang, crisp and refreshing, shaped like a clock. With sweet noodle sauce and salt and pepper, it tastes better and is a delicious dish. Tiger running vegetarian ham Tiger running vegetarian ham is a famous traditional vegetarian dish in Hangzhou. It is named because it is often supplied in tiger running. When cooking, Fuyang Siyang high-quality tofu skin is selected, and seasonings such as white sugar, Shaoxing wine, vegetable oil, ginger juice and monascus powder are added, which are pressed by models and steamed in cages. This dish is red in color, red in sauce, shaped like ham, soft and tough, sweet and delicious. It is not only a famous vegetarian dish, but also a convenient tourist food. Braised bamboo shoots in oil: When cooking, use short, strong, thin-skinned, thick-fleshed, tender and smooth bamboo shoots in the suburbs of Hangzhou as raw materials, peel and cut them into inch-shaped pieces, put them in a pot, fry them with heavy oil and sugar, and then stew them thoroughly with low fire, so that the bamboo shoots can be fully absorbed into the seasoning. The dishes are bright red, fresh and sweet. It can be accompanied with wine and meals, and is a traditional dish in Hangzhou. West Lake Water Shepherd Soup West Lake Water sheep farm, also known as Chicken Water sheep farm, is a traditional dish in Hangzhou. When cooking, use West Lake water shield, shredded ham and shredded chicken breast to cook together. This soup consists of green water shield, bright red ham and snow-white chicken breast, with bright color, tender fragrance and rich nutrition.