The name of Hangzhou-Style Chicken Roll is a little tricky, as it is not chicken roll at all. It’s actually vegetable rolls made by wrapping dried bamboo shoots strands with tofu skin (cheese-like food made from curdled soybean milk), and then cutting it into sections just like chicken roll.

There are strict procedures to follow when cooking this dish. First fry chicken rolls in oil until they’re golden, then set aside. Leave a little oil in the wok and put the bamboo shoots and mushrooms in and stir-fry them with soy sauce, sugar and a special sauce, along with blanched greens. Then a fresh, tender and flavorsome traditional Hangzhou cuisine is born.

Where to eat: Lou Wai Lou, Zhi Wei Guan, Kui Yuan Guan and so on