What are the top ten famous foods in Hangzhou?

1, West Lake Vinegar Fish: West Lake Vinegar Fish, also known as Uncle and Sister-in-law Chuanzhen, was first produced during the reign of Emperor Gaozong in the Southern Song Dynasty. Just listening to the name has a feeling of pantothenic acid, but in fact, it is delicious, fresh, sweet and sour, light and refreshing, which makes people memorable. West Lake vinegar fish is generally cooked with grass carp as raw material. 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, sweet and sour. Talking about the vinegar fish in the West Lake is like every tourist's nightmare. Restaurants are not unknown, but they are often on long strips, so that the eyes of steamed fish pop out and poured with sweet and sour juice, which tastes tasteless and fishy. Traditionally, grass carp is used to eat vinegar fish from the West Lake, but it is not easy to take care of and has a strong earthy smell. Many restaurants use mandarin fish or perch instead. During the Republic of China, scholar Liang Shiqiu once recorded the cooking method of this dish: grass carp from the West Lake was selected, and the fish was no more than one foot long and weighed no more than half a catty. After slaughter and cleaning, boil the soup, mix the sauce and pour it on the fish after cooking, and serve. Now there are several famous restaurants in Hangzhou, but they are not common in Hangzhou residents' homes.

2. Longjing shrimp: Longjing shrimp is named after the selection of Longjing tea and shrimp around Tomb-Sweeping Day. This is a famous dish in Hangzhou with strong local flavor. The cooked shrimps are white and tender, with green tea, elegant color and delicious taste. According to legend, one year on Qingming Festival, Gan Long visited Jiangnan incognito. He once took shelter from the rain in a village girl's house near Longjing, and drank her new Longjing tea, which made him feel particularly good. After the rain cleared, a pack of tea was asked to go. At dusk, I went to a small shop, ordered fried shrimp, and then took out tea for the bartender to drink. I don't want to. When I was digging out the tea bag, the bartender accidentally caught a glimpse of the corner of the dragon robe under the plainclothes and quickly reported it to the shopkeeper who was cooking. Shopkeeper was surprised and threw the bag of tea just handed over by the bartender into the pot like chopped green onion and took it out in a panic. I don't want to do this. I haven't eaten food yet, but I have smelled a unique fragrance. My eyes lit up and I put chopsticks in the entrance. Yeah! The sweet fragrance moistens the teeth and cheeks, and the breath of peace haunts the cheeks. It's really tasteless Praise again and again: "Good food! Good food! Longjing shrimp! " Since then, it has become famous all over the world.

3. Pianchengchuan Noodles: Pianchengchuan Noodles is one of the most famous noodles in the history of Hangzhou Yuan Kui Pavilion. July 20 13, Piarchuan in Hangzhou was listed as one of the "Top Ten Noodles in China", which triggered the "Hangzhou Erfeng" with fragrance throughout the city. According to legend, Pianrichuan noodle was also the specialty of noodle restaurant when Yuan Kui Pavilion was founded. Legend has it that after obtaining the provincial examination in Zhejiang in Qing Dynasty, many scholars came to Hangzhou to take the exam, and candidates from all over the country gathered in Hang Cheng. In order to attract the business of these scholars, the shopkeeper specially supplied popular noodles made of stew, bamboo shoots and pork slices to foreign scholars. Sell breakfast noodles with three eggs, which means "three yuan in a row". At one time, a scholar often came to eat noodles, because the noodles in Yuan Kui Pavilion were very cheap. Later, he won the first prize of "Xie Yuan" in the trial of Zhong Xiang. On the day of publication, he went to the store to thank the owner. Because there was no signboard in the noodle restaurant, he wrote the words "Yuan Kui Pavilion" as a signboard on the spot. Since then, the noodles in Yuan Kui Pavilion have gained a great reputation, and customers are full. Those who came to Hangzhou to take the exam were attracted by the good luck of eating noodles. By the end of 1940s, Yuan Kui Pavilion had become quite famous, and there was a saying among tourists: "If you don't eat noodles from Yuan Kui Pavilion when you go to Hangzhou, you have never been to Hangzhou. "At that time, Mei Lanfang, Gai Jiaotian, Zhou Xuan, Shi Hui and other literary and art celebrities were guests of the Yuan Kui Pavilion. 1945 After the victory of the Anti-Japanese War, General Cai Tingkai, commander of the former Kuomintang 19 Route Army, came to Hangzhou with Mr. Li and went to the restaurant to eat yellow croaker noodles. When tasting, General Cai wrote the four characters "Southeast Original" on the spot. Yuan Kui Pavilion's Pianrichuan cooking is unique. First, cut pork legs and bamboo shoots into rectangular thin slices, then pour Chinese cabbage into slices. Put the pot on the fire, add lard to melt, stir-fry the meat slices first, then add bamboo shoots, stir-fry the soy sauce slightly, and finally add water into the cabbage and appropriate amount of boiling water to stir-fry and cook slightly, and then serve as the topping. At the same time, put the noodles in another boiling water pot, take them out, quickly spin off the water, pour them back into the pot fried with topping, cook them slightly, add monosodium glutamate, pour lard, take them out of the pot, and cover them with topping respectively. Noodles are smooth, soup is thick, meat slices are fresh and tender, and bamboo shoots are refreshing. Since the Southern Song Dynasty, Hangzhou dialect often has the sound of "er", such as chopsticks, which is pronounced as "chopsticks". The sound of "er" is heavier than the current northern sound, and because "yue" and "chuan" are homophony, they are both "pianer yue", so it is called "pianer yue". There is another saying: Su Dongpo is said to have said this when he was an official in Hangzhou: "No bamboo makes people vulgar, and no meat makes people thin." It is said that stews, winter bamboo shoots and shredded pork are also very delicate. Cut these three materials into pieces and blanch them in boiling water. It is said that this is the origin of the name "Piarchuan".

4. Fried eel noodles with shrimps: Yuan Kui Pavilion is also famous for its pasta, which is fried eel noodles with shrimps. Eating shrimp and fried eel is the exquisite beauty of Jiangnan snacks, which is tender, smooth and soft; Fresh, fragrant and salty; The crispy and refreshing shrimp noodles in fried eel pay attention to frying in plain oil, frying in meat oil and pouring with sesame oil. Fried eel fillets with meat oil and lard are particularly fragrant. Shrimp slices fried with rapeseed oil in clear oil retain the delicate flavor of shrimp. Finally, sesame oil fried eel noodles must be sprinkled with sesame oil to enhance the taste and freshness. On the table, the noodles are soft and Bai Jie, the eel is black and butter, and the shrimp is white and tender, with a touch of rouge and pink, black, yellow and white powder, which looks good. It is said that Mr. Jin Yong asked for this kind of noodles by name when he went to Hangzhou.

5. Ding Sheng Cake in Southern Song Dynasty: Ding Sheng Cake in Southern Song Dynasty began in Song Dynasty and has been loved by Hang Cheng people for thousands of years. The outer layer of Ding Sheng cake in Southern Song Dynasty is refined fragrant rice and glutinous rice flour. Rice noodles are delicate and even, with bean paste stuffing inside and a small amount of sugar and osmanthus in the middle. The color of Ding Sheng cake is crimson, which symbolizes the victory of the war. Ding Sheng cake tastes delicious, sweet but not greasy, and it is a special snack with good quality and low price as long as one yuan.

6. Sabina vulgaris onion: "Sabina vulgaris onion" is a traditional snack with unique flavor in Hangzhou. Legend has it that Wanger pancake shop near Wangxianqiao is famous for frying "fried sesame seeds", which was imitated by many people for a while, and fried sesame shops are everywhere in Hang Cheng. Wang Er sometimes gets fried too much and can't sell it at once. It's cold, soft and tough, and it tastes bad, and no one buys it. He hated Qin Gui and his wife's heart, but he was still filled with indignation. He roasted the cold fried chicken in a hot pot, rolled the cooked fried chicken and onion in a spring cake mixed with sweet noodle sauce, and then pressed it with an iron plate until the skin was golden yellow and the fried chicken creaked. Wang Erfang was revenged. He picked it up and ate it. Onions were delicious.

7, cat ears: Hangzhou cat ears, according to legend, Emperor Qing Qianlong went to Jiangnan, and once took a boat to enjoy the West Lake in disguise. While swimming happily, it suddenly began to rain, and everyone quickly took shelter in the cabin of the ship. Everyone waited and waited, but it rained harder and harder. For a long time, it didn't stop for several hours. Emperor Qianlong was hungry and hungry, so he couldn't help asking the old fisherman if he had eaten. The old fisherman told Ganlong that he couldn't make noodles without a rolling pin. Just as he was worried, the little granddaughter of the old fisherman came up with a Xiaohua Mall and said, "There is no rolling pin. Come and twist it by hand. " So the little girl began to twist the noodles into pieces, which looked like Xiaohua Mall's ears, small and lovely. She cooked this strange-shaped noodle in a pot, and then poured it with fish and shrimp gravy for Qianlong to eat. Gan Long noodles are unusual in appearance, exquisite and unique, and even more memorable after eating. She quickly asked the little girl what it was called, and the little girl replied that it was a cat's ear. Gan Long likes this snack very much. After returning to Beijing, he asked the little girl to make him "cat ears". Since then, "cat ears" have become famous cat ears.

8. Dongpo meat: Dongpo meat is stewed with pork. Generally, it is a square pork of about two inches, half fat and half thin, with a bouquet, bright red color, thick and mellow juice, fat but not greasy at the entrance, crisp and rotten like tofu but not broken, and fragrant and glutinous at the entrance. Allusions: During the Song and Yuan Dynasties, Su Dongpo was a local official in Hangzhou, mobilizing tens of thousands of migrant workers to dredge the West Lake and build dikes to irrigate the fields for the benefit of the people. During the Spring Festival this year, people knew that Su Dongpo liked meat, and everyone gave him pork and Shaoxing wine. Su Dongpo received so much meat and wine that he thought it should be distributed to tens of thousands of migrant workers, so he ordered his family to cook it and give it to migrant workers. Unexpectedly, the family mistakenly burned wine and meat together, and the cooked meat was particularly mellow and delicious, which became a story for a while. People praise Su Dongpo for his personality and imitate his unique cooking methods. Since then, "Dongpo Meat" has become a traditional dish in Hangzhou.

9, lotus root powder: lotus root powder, is the underground stem of lotus root, specially processed lotus root powder, thin, smooth texture, white and red in color. When taking, only a small amount of cold water is needed to be mixed, and then boiled water is used to make paste. The brewed lotus root starch is crystal clear, mellow in taste, has the effects of appetizing, nourishing blood and benefiting qi, and is very suitable for infants, the elderly and patients. West Lake lotus root starch is a traditional specialty in Zhejiang, which is as famous as Longjing tea, Hangzhou silk and Chrysanthemum morifolium. Hangzhou West Lake is named after lotus and lotus root.

10, Shortcake: Shortcake, a famous specialty in Hangzhou, named after it is mainly produced in Wu Shan. As early as two or three hundred years ago, it was famous in all directions. The famous novel The Scholar of Qing Dynasty was mentioned and praised. Shortcakes are made of refined white flour mixed with white sugar and fried with peanuts. Because the cake is like hemp fiber, Hangzhou people also call it hemp fiber cake. This cake is golden yellow. When eating, the white sugar powder is fine first, and the entrance is crisp and delicious, which is quite flavorful. For hundreds of years, anyone who climbs Wushan has always enjoyed a taste of Wushan shortcake. Of course, there are far more local cuisines in Hangzhou, such as sauced duck in Hangzhou, steamed buns in Hangzhou, Longjing in West Lake and so on.