What is hangzhou dishes?

Hangzhou dishes is an important part of Zhejiang cuisine culture, belonging to an important school of Zhejiang cuisine. It forms traditional Zhejiang cuisine with Ningbo cuisine, Wenzhou cuisine and Shaoxing cuisine.

The taste of Hangzhou cuisine is mainly salty with a little sweetness. "Paleness" is the symbolic feature of hangzhou dishes. Special dishes include West Lake vinegar fish, Dongpo pork, Longjing shrimp, dried bamboo shoots and old duck pot, and eight-treasure tofu.

Hangzhou dishes can be divided into two schools: "Lake" and "Cheng Xiang". The former takes fish, shrimp and poultry as the main raw materials, and is good at techniques such as raw frying, stewed and tender frying, paying attention to the clear, fresh, crisp and tender taste and retaining the original flavor.

The latter is mainly meat, while hangzhou dishes's cooking methods are mainly steaming, stewing, boiling and burning, paying attention to light oil, light pulp and tender, and paying attention to the combination of fresh and salty. ?

The taste of Hangzhou cuisine is mainly salty and slightly sweet, but it is not as sweet as Suzhou cuisine and not as strong as Shanghai cuisine, so it is easily accepted. "Lightness" is an iconic feature of hangzhou dishes, which is in line with the trend of "lightness" of dishes.

In addition, hangzhou dishes is light and peaceful, and there are few elements that "grab the taste", so it is easy to absorb the essence of North and South cuisine, so hangzhou dishes is more like a "universal dish", and it is easy to win the favor of North and South diners.