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  • Dongpo Pork

    Dongpo Pork

    ​The pork used for this dish needs to be half fat and half lean, and it’s usually cut up into cubes.The pork is stewed along with vinegar, scallion, ginger, and sugar, in a sealed casserole pot over a low heat.

    August 1, 2016

  • Jingle Bells

    Jingle Bells

    ​Jingle Bells is called Ganzha Xiangling in Chinese. Ganzha means deep fry, while Xiangling means jingling bells.

    August 1, 2016

  • Hangzhou Style Chicken Roll

    Hangzhou Style Chicken Roll

    The name of Hangzhou-Style Chicken Roll is a little tricky, as it is not chicken roll at all.

    August 1, 2016

  • Beggar's Chicken

    Beggar's Chicken

    Beggar's Chicken is also called Hangzhou Weiji (Weiji means roasted chicken in Chinese). It’s one of 36 Hangzhou Famous Dishes authorized by Zhejiang Province in 1956.

    August 1, 2016

  • Shelled Shrimps with Dragon Well Green Tea

    Shelled Shrimps with Dragon Well Green Tea

    ​Shelled Shrimps with Dragon Well Green Tea is a much sought-after specialty in Hangzhou which, as its name implies, uses a unique recipe to combine shelled shrimps and freshly-picked Dragon Well Green Tea together.

    August 1, 2016

  • Sister Song’s Fish Broth

    Sister Song’s Fish Broth

    As a world-famous traditional Hangzhou cuisine, Sister Song’s Fish Broth (called SongsaoYugeng in Chinese), dates back to the Southern Song Dynasty (1127–1279). It tastes like crab meat, and is lustrous in color, and creamy in taste.

    August 1, 2016

  • West Lake Water Shield Soup

    West Lake Water Shield Soup

    Water shield is a tiny aquatic plant cultivated in China’s three lakes. However, water shield from West Lake is the best of the three.

    August 1, 2016

  • West Lake Carp in Sweet and Sour Sauce

    West Lake Carp in Sweet and Sour Sauce

    West Lake carp in sweet and sour sauce, also known as ShusaoChuangzhen in Chinese. It’s a must-taste traditional Hangzhou dish.

    August 1, 2016

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