Hangzhou is famed "Home of Fish and Rice: It has a very long history in food culture. Hangzhou Cuisine belongs to Zhejiang Cuisine - one of the Eight Biggest Food Schools in China. It has a very long history in culinary cooking of the Eight Best-known Cuisines. The dishes are well-prepared, light and tasty. They are appealing to the eye. the nose and the tongue. A wealth of "Hangzhou" inspired restaurants have shot up throughout the country and the cuisine from this city has been elevated to a superior status.
Hangzhou dishes is closely related to the local culture and characterized by natural flavor, beautiful presentation and a light and palatable taste. Dishes and pastries which would have once been served on pleasure boats sailing up and down the lake remain the main staple of the Hangzhou diet and recipes here usually contain a great deal of seafood including fish, shrimp, crab and oyster. Any dining experience in Hangzhou should include at least a few of the following Hangzhou cuisine: Beggar's chicken (an entire chicken cooked in a ball of mud), West Lake fish (vinegar coated fish from the lake) and braised pork and stewed shelled shrimp cooked in Longjing tea.
The way of cooking was indented by Su Dongpo when serving governor of Hangzhou in the Song Dynasty. It is red in color and mellow in taste. served in thick soup It is soft but not smashed.
It's a famous dish from the Southern Song Dynasty. Quality ingredients are selected for the preparation of this dish. It is yellow color and tastes tender . in color and tastes tender and lubricate. tastes like crab broth. therefore. is also called "Surssine Crab Broth".
This hangzhou food is prepared with a live grass carp from the West Lake. It tastes fresh, sweet and sour. It's very tender and has the taste of crab, a unique Hangzhou local specialty.
The salty ham cube and ice sugars are steamed together several times, making the both salty and sweet dish. It tastes good. smells nice and looks beautiful too with the decoration, of lotus seeds and green plums
is prepared with the chicken ragged tine of Shaoxing. which is fat and tender. It's wrapped up with special materials in several lays and is roasted on small fire. It can be served immediately after opened up, with very nice aroma The meat is white and tender.
For a list of places to eat in Hangzhou during your tour, please visit our Hangzhou Restaurants page.