Hangzhou cuisine: famous local dishes

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. The Sony Dynasty poet Su Dongpo remarked that no other place had such rich and magnificent banquets than in Hangzhou. And the story "Dismounting the Horse for the Nice Smell of Dishes found its origin here. Hangzhou cooking pad s equal attention to the diners' feelings and the dishes' freshness and tastefulness.

DONGPO PORK 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. looks oily but not areas, Sister

SONG'S FISH BROTH 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"

WEST LAKE FISH IN SWEETAND SOUR SAUCE Its prepared with a live grass carp from the West Lake. It tastes fresh. sweet and sour. Theme at is tender and has the taste of crab neat

HAM CUBE WITH ICE SUGAR 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

BEGGARS CHICKEN It is prepared with the chicken ragged tine of Shaoxing. which is fat and tender. After it's gutted. 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.