Ask for the introduction of Xiasha cuisine in Hangzhou! ! ! ! ! !

1. Dingsheng Cake

Dingsheng Cake, a snack, belongs to Hangzhou cuisine, and has the effects of health preservation in spring and postoperative conditioning. It is sweet, reddish in color, soft and fragrant, and sweet and waxy in mouth. The cake is soft and a little loose, with a sweet bean paste flavor. Legend has it that in the Southern Song Dynasty, the people specially made it for Han Jiajun to go out to inspire soldiers. The word "Ding Sheng" was on the cake, and then it was called "Ding Sheng Cake".

Another legend is that after the Southern Song Dynasty made Hangzhou its capital, Yue Fei led many expeditions to protect the country, and the people of Hangzhou sent Ding Sheng Cake along the way, hoping to return victorious. This is the true story of Yue Fei and Ding Sheng Cake.

2. Shrimp in Longjing

Shrimp in Longjing is a famous dish in Hangzhou with strong local flavor, which is named after the selection of Longjing tea and shrimp before and after Tomb-Sweeping Day. After cooking, the shrimps are white and tender, the tea leaves are green, the color is elegant, and the taste is delicious.

3, West Lake Vinegar Fish

West Lake Fish in Vinegar Gravy, alias uncle and sister-in-law Chuanzhen, Song Saoyu, is a famous dish with traditional local flavor in Hangzhou Hotel, Zhejiang. West Lake vinegar fish usually uses grass carp as raw material and is cooked. After cooking, pour a layer of smooth and shiny sweet and sour, and the pectoral fins stand up. The fish is tender and beautiful, with crab flavor, fresh and sweet and sour.

4, Hangzhou sauce duck

Hangzhou sauce duck is a famous flavor food in Hangzhou, belonging to Zhejiang cuisine. The mature ducks raised in that year were selected as raw materials, which were carefully made by pickling first and then dipping in sauce. The meat color was bordeaux, and the sauce was moist and full of aftertaste.

5, dry-fried bell

Dry-fried bell is a famous dish in Zhejiang, so it is named because the rotten skin is as thin as a cicada's wing and crisp as a bell when it is eaten. This dish is made of bean curd skin wrapped in fine minced meat, cut into inches and fried. Huang Liang color, fresh and delicious. In 1956, it was recognized as one of 36 famous dishes in Hangzhou.