Famous Hangzhou cuisine and local snacks.

Hangzhou is called? Land of plenty? Diet has a long history. Su Dongpo, a poet in the Northern Song Dynasty, once praised that the world wine officials are not as prosperous as Hang Cheng. ? After the Song Dynasty moved to the south, many shops such as teahouses and restaurants appeared in Hangzhou, accounting for more than two-thirds of the shops in the city. Zhejiang cuisine is one of the eight major cuisines in China, and hangzhou dishes is an important part of this cuisine. The main feature of Hangzhou flavor is that it is good at cooking fresh water fish and shrimp, bacon and vegetables. Hangzhou dishes not only pays attention to the selection of materials, but also pays attention to the temperature of using saber. The finished dishes are bright in color, original, delicious and mellow, slightly sweet and sour, light and palatable, and beautiful in shape. Moreover, many dishes have a long history and beautiful legends, and enjoy a high reputation at home and abroad.

There are many kinds of famous dishes, local snacks and dim sum in Hangzhou, which can be mainly divided into:

1. Meat and vegetables. Such as Dongpo meat, honey fire menu, braised pork with dried vegetables, shredded pork with Qianjiang River, lotus leaf powder, southern Hunan meat, dry fried bell, etc.

2. Aquatic products. Such as West Lake vinegar fish, Song Saoyu soup, Longjing shrimp, tomato shrimp crispy rice, crab-juice mandarin fish, crab-stuffed oranges, clam crucian carp, fish head soup, casserole fish head tofu, fried prawns, raw fried eel slices, pearl shells and so on.

3. Poultry and vegetables. Such as Huatong Chicken, Chestnut Fried Chicken, Tianxiang Drunken Chicken, Babaotong Chicken, Hundred Birds Facing the Phoenix, Huoji Xianya, Crispy Pigeon, etc. .

4. Sweet vegetarian dishes. For example, shredded tangerine, vegetarian roast goose, tiger running vegetarian ham, fried vegetarian bell, braised bamboo shoots and so on.

5. Local snacks. For example, chopped green onion, Xi Shi Tongue, shrimp dumplings, jiaozi in Ma Xin, Hangzhou, green bean curd and lotus root porridge in West Lake.

6. snacks. Such as spring rolls, soup packets, mutton steamed dumplings, fresh meat fried dumplings, fresh meat wonton, Happy Couple, cat ears, steamed buns, Southern Zongzi, osmanthus rice cakes, chrysanthemum steamed dumplings, Wu Shan shortbread, etc.

There are many dishes, famous dishes and snacks imported from both inside and outside the province, such as Ningbo Tangtuan, Xingzongzi, Jinhua Yushu, Similan, red bean paste, crossing the bridge rice noodles in Kunming, Tianjin Goubuli steamed stuffed bun, Beijing roast duck, Sichuan hot pot, Xi 'an jiaozi and Lanzhou Lala noodles.

1, flavor dishes

Dongpo Meat According to legend, Su Dongpo, a writer in the Northern Song Dynasty, came to Hangzhou twice as a satrap and built a dike in the lake. Hangzhou people thank him? Carry a pig to pick wine? He told his family to cook meat according to his method and rewarded migrant workers. They call it after eating this crispy and delicious meat? 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 preach Jane? Legend has it that in ancient times, my sister-in-law cooked a bowl of sweet and sour fish for my brother-in-law. 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. From then on, this dish is called? Song Sao fish soup? Her shop business is 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 smooth, and tastes like crab soup, so it is also called? Crab broth? .

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, which is required by the ancient books of Shanjia Qing Palace? New wine, chrysanthemums, oranges and crabs? The beauty is also due to the historical characteristics of the times.

When cooking fish balls in clear soup, peel the silver carp, scrape the meat, chop it up, add proper amount of salt and water, stir well, add meat oil and Jiang Shui, then beat well and put it in the refrigerator 15? After swelling for 20 minutes, take it out, scoop it into a cold water pot again and again, heat it to make fish balls, and cook them with ham slices, mushrooms and other ingredients.

Ham is like dancing, fish is round like white jade, and its color is clear, smooth and delicious.

According to legend, the shrimp in Longjing is influenced by Su Dongpo's poem Looking at the South of the Yangtze River. And try new tea with new fire as a time for poetry and wine? Inspired by, choose? Green, fragrant, sweet and beautiful? It is made of Longjing tea and fresh river shrimp before the Ming Dynasty. 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 this dish is also called? A thunder from underground? . 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 mashed potatoes or shredded mushrooms and shredded winter bamboo shoots are involved, what is it called? Ring the bell? . 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.

When cooking oil-stewed bamboo shoots, the short, strong, thin-skinned, thick-skinned and tender bamboo shoots in the suburbs of Hangzhou are used as raw materials, peeled and cut into inches, then put into a pot, fried with heavy oil and sugar, and then stewed thoroughly with low fire, so that the bamboo shoots can be fully absorbed into the flavor. 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.

2. Local snacks

When making fried noodles with shrimp, use thick and fresh Monopterus albus, cut into slices, stir-fry with clear oil, stir-fry with meat oil, and sprinkle with sesame oil until the slices are yellow and crisp; Wash fresh shrimps, add egg white, size and fry until tender; After the refined noodles are put into the pot, they are not sticky or pasty; Cook noodles with original juice, so that noodles can absorb the fishy smell of eel, and the juice is thick and fresh. Fried eel noodles with shrimps is a famous noodle in Yuan Kui Pavilion.

Handmade Noodles Handmade Noodles Handmade Noodles is a famous scenic spot of Yuan Kui Pavilion in Hangzhou, and it is also a kind of local snacks in Hangzhou. When cooking, choose lean meat slices, with bamboo shoots and cabbage, and cook them with noodles. The noodles are fresh and tender, and the cabbage and bamboo shoots are bright and white, delicious and refreshing.

Zhixiao Weilong is a flavor snack of Hangzhou Zhiweiguan. When cooking, fermented white flour is used as skin, fresh meat, or fresh meat mixed with shrimp, or chicken mixed with minced ham is used as stuffing, and special jelly is added to the stuffing, and then it is wrapped in a special steamer for steaming, which is called fresh meat cage, shrimp cage and chicken fire cage respectively. These steamed stuffed buns are fragrant and fresh in juice, thin and smooth in skin, but have different tastes.

Cat Ear Cat Ear is a traditional snack in Hangzhou Zhiweiguan. 500 grams of white flour can be made into more than 900 pieces of flour, and then cooked with diced chicken, diced ham, mushrooms, scallops and bamboo shoots. What shape is the snack noodle flap? Cat ears? Very delicate, ham diced like agate, chicken diced like amber. The soup is delicious.

South Mizong big bag is fermented with imported refined white flour, stuffed with fresh pork forelegs and skin jelly (or with bean paste, hemp heart or vegetables), and then steamed in a big cage with fast fire. Generally, 500 grams of flour can only be made into 9 bags. It absorbs the characteristics of all kinds of steamed buns in the north and south, and because there are no sects and factions, it is called a mystery bag. Mizong steamed stuffed bun is white and full, tastes soft, elastic, cheap and good, and is really a leader in fast food.

Wu Shan shortbread is made of refined white flour, which is added with edible oil to form oil noodles, which are shaped and fried in an oil pan. Add fine sugar when eating. The finished product is crisp and layered, golden in color, crisp but not broken, oily but not greasy, sweet and delicious, and melts in the mouth. This kind of cake is very common in Wu Shan. It is said that Gan Long tasted it during his visit to Wu Shan in the Qing Dynasty. People call it? Wu Shan, number one? .

There is an interesting ceremony for Li Guo, a Hangzhou-style snack. 1 142, national hero yue? No need? Hangzhou people hate Qin Gui and his wife for the murder of Dali Temple in Lin 'an, Hangzhou. Legend has it that one day, a boss selling fried food in Hangzhou compared two human-shaped dough pieces to Mr. and Mrs. Qin Gui, pressed them together with a stick and fried them in an oil pan, saying: Fried Qin Gui, Fried Qin Gui! ? People understood what he meant and rushed to buy it? Fried chicken? Eat it. This is the origin of fried dough sticks. Later, on this basis, it developed into a Hangzhou-style snack, juniper onion.

When cooking, make spring rolls (or pancakes) with white powder, then wrap them with fried dough sticks and scallions, spread them out repeatedly on the bottom pot until they are golden brown, and then pour hot sauce or sweet sauce.