What are the specialties in Hangzhou?

The specialties that Hangzhou eats are as follows

First, the West Lake vinegar fish.

West Lake vinegar fish is made from West Lake sole fish. Before cooking, you usually starve in a fish cage for a day or two to expel impurities from the intestine and remove the earthy smell. The cooking temperature is very strict, and it takes three or four minutes to cook just right. 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 and sweet taste. This meat is unique.

Allusion: According to legend, in the Southern Song Dynasty, the Song family had two brothers, who were learned but unwilling to be officials, so they lived in seclusion in the rivers and lakes and made a living by fishing. There is a local bully named Zhao Daguan. Seeing that Sister Song was young and beautiful, she plotted to kill Brother Song and wanted to possess Sister Song. At this point, the Song family's uncles and sisters fell from the sky and were heartbroken. In order to avenge my brother, my uncle and sister-in-law went to the yamen to complain. I didn't know that the government and evil forces at that time had a nostril to vent their anger, but they were beaten and driven out of the yamen. After returning home, the eldest sister-in-law had to let her brother escape far away. When uncle and sister-in-law broke up, sister-in-law Song cooked a bowl of sweet and sour mandarin fish and said to her brother, "This dish is sour and sweet. I wish you a bright future and never forget the pain of today. " Later, Song Di went out to fight against Jin Weiguo, made great contributions, returned to Hangzhou, punished the villain, but could not find the whereabouts of his sister-in-law. Once I went out for dinner, I learned about this dish. After asking, I realized that my sister-in-law was an anonymous cook here, so we got together. As a result, the beautiful dish of "uncle and sister-in-law pass on treasures" has also spread among the people like legends.

Second, 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.

Third, know the taste of steaming.

Hangzhou zhiweiguan flavor snacks. When cooking, fermented white flour is used as skin, fresh meat, or fresh meat mixed with shrimp, or chicken mixed with minced ham is used as stuffing, and special jelly is added to the stuffing, then it is wrapped and steamed in a special steamer with slow fire, which is called fresh meat cage, shrimp cage and chicken fire cage respectively. These steamed stuffed buns are fragrant and fresh in juice, thin and smooth in skin, but have different tastes.