Recommend Food

Longjing Prawns/Longjing Shrimp(龙井虾仁): Longjing Prawns is a well-known and long-established dish from Zhejiang, blending the delicate taste of fresh river shrimp with the fragrant aroma of Longjing tea. The tea is first steeped in boiling water to extract its fragrant essence, which is set aside for later use. The prawns are then marinated with salt, sugar, egg whites, and cornstarch to enhance their texture and flavor. The shrimp are stir-fried in hot oil, and then the Longjing tea and seasonings are added, cooking until the sauce has been absorbed. This dish combines the distinct fragrance of Longjing tea with the sweetness of the prawns, creating a visually appealing, aromatic, and flavorful dish. A staple in Hangzhou tour itineraries, this dish epitomizes the unique culinary artistry of Zhejiang Hangzhou, combining the fragrance of Longjing tea with the sweetness of prawns.

Hangzhou Soy Sauce Duck(杭州酱鸭): Soy Sauce Duck is a cherished traditional dish from Hangzhou city, especially enjoyed during the Chinese New Year celebrations. This dish uses plump, mature ducks that are carefully prepared through a process of salting and marinating in soy sauce. After washing, plucking, and salting the ducks, they are marinated in a blend of soy sauce, star anise, Sichuan peppercorns, bay leaves, and cooking wine for at least 24 hours. The duck is then cooked in its marinade until the skin turns a rich reddish-brown, followed by drying under the sun for two to three days. The result is a flavorful soy sauce duck with a perfect balance of sweet and salty, tender yet firm texture—neither too tough nor too dry, making a representative taste for visitors in their Hangzhou travel.

West Lake Fish in Vinegar Gravy(西湖醋鱼): West Lake Fish in Vinegar Gravy is an iconic dish from Hangzhou West Lake, made with the fresh, tender grass carp from West Lake and a special vinegar-based sauce. The fish is cleaned, cut into two fillets, and scored in a diamond pattern to help it absorb the flavors. It is then gently boiled in water, seasoned with soy sauce, Shaoxing wine, and ginger. After cooking, the fish is plated. The cooking liquid is then boiled again with sugar, cornstarch, and vinegar to create a thick, tangy-sweet sauce, and slowly pour the sauce to the dish. This dish is known for its brilliant red color, tender fish meat, and the perfect balance of sweet and sour flavors, appealing to visitors on a Hangzhou itinerary.

West Lake Lotus Root Starch(西湖藕粉): West Lake Lotus Root Starch is a traditional specialty from Zhejiang Hangzhou, made from high-quality lotus roots grown in the local lotus ponds. The powder is either a soft reddish or pure white color and has a smooth, velvety texture with a subtle, sweet flavor. To prepare, a small amount of the lotus root powder is mixed with cold water, then hot water is gradually added while stirring continuously. The result is a clear, glossy, thickened mixture that is silky smooth with a refreshing, delicate taste and aromatic fragrance, making it best for specialty in Hangzhou travel.

You Dong Er (Fried Snack 油冬儿): You Dong Er is a traditional snack from Hangzhou, typically enjoyed as street food. The dish is made by mixing flour with grated radish and pickled vegetables. The radish is salted and drained to remove excess moisture. Then, a batter is prepared by mixing flour and water, and the radish, pickled vegetables, and green onions are added. The mixture is fried in a mold until golden and crispy on the outside, while remaining soft and tender inside. This delicious snack has a perfect combination of savory and sweet flavors, making it a popular Hangzhou street food.

Cong Bao Hui Er (Shallot Stuffed Pancake 葱包桧儿): Cong Bao Hui Er is a beloved Hangzhou street food and one of the city’s most iconic foods. This dish features a spring pancake that is wrapped around a fried dough stick (Youtiao), along with scallions and sweet soy sauce. The dough is mixed with salt and water, then kneaded and rolled into a thin pancake. The dough stick is lightly fried until crispy, and the scallions are cooked until fragrant. The pancake is then spread with sweet and spicy sauce, and the fried dough stick and scallions are added before folding it into a roll. The result is a crispy, flavorful pancake with a rich, aromatic scallion taste and a satisfying combination of textures, perfect for anyone seeking traditional Hangzhou street food on their Hangzhou itinerary.

Dingsheng Cake(定胜糕): Dingsheng Cake is a classic sweet from the Jiangsu and Zhejiang regions, cherished for its delicate pink hue and charming appearance. To prepare, mix glutinous rice flour and regular rice flour in the appropriate proportions, then add white sugar and red rice flour, mixing well before sifting, and stir in the rose jam. Next, sprinkle some cake flour at the bottom of the mold, add a filling of sweet red bean paste, and then evenly cover with more flour, smoothing the surface. Once done, remove the cake from the mold to shape it. Finally, place the cake mold in a steamer and steam over high heat for 15 minutes, the cake takes on a soft, fragrant texture with a gentle sweetness from the red bean paste. Often stamped with the words “Dingsheng,” symbolizing victory and good fortune, this cake is a favorite in Hangzhou city.

Wu Hill Crisp Cake(吴山酥油饼): Wu Hill Crisp Cake is a beloved traditional Hangzhou street snack from Hangzhou, famous for its crispy texture and light sweetness. Named after Wushan, a district in the city, this cake is crafted using premium flour and sugar, then fried in peanut oil. The dough is divided into two parts—one mixed with peanut oil to create a flaky dough, and the other with boiling water to make a soft dough. The soft dough is wrapped around the flaky dough, rolled out thin, and folded multiple times to form layers. The dough is then fried until golden and crispy, with a dusting of fine white sugar on top. The result is a golden, rounded cake that resembles a golden mountain topped with snowy sugar. The outer crust is delightfully crispy, while the inside remains soft and tender, offering a sweet, light, and not greasy taste that Hangzhou tourists adore.

Cat Ear Noodles(猫耳朵): Cat Ear Noodles is a traditional noodle dish from Zhejiang Hangzhou, named for its resemblance to a cat’s ears. The dish is made from high-quality flour, water, and a variety of fillings like shrimp, ham, chicken, and shiitake mushrooms. The dough is mixed with water and kneaded until smooth, then rolled thin and cut into small, rectangular or diamond-shaped pieces. Each piece is pinched in the center to form the signature cat ear shape. The pieces are boiled until they float, then drained and added to a savory broth made with shrimp, ham, chicken, mushrooms, and seasonings like salt and chicken essence. The result is a dish that’s soft and chewy, with a fragrant, flavorful broth that’s both visually appealing and delicious—a must-try when touring Hangzhou city.

Pian Er Chuan Noodles (Noodles with Preserved Vegetable, Sliced Pork, and Bamboo Shoots in Soup 片儿川): Pian’er Chuan is a traditional noodle dish from Zhejiang Hangzhou, commonly served in local eateries. In the local dialect, “Chuan” refers to noodles. The dish features a combination of pickled mustard greens, bamboo shoots, lean pork, and noodles. To prepare, the pork and bamboo shoots are sliced thinly, and the pork is stir-fried in oil. The bamboo shoots are added and sautéed together before boiling hot water is added to simmer the mixture until it’s well-flavored. Meanwhile, the noodles are cooked separately, then quickly drained and added to the pan to absorb the savory broth. The dish is finished with a drizzle of pig lard and a pinch of MSG. The noodles are delightfully chewy, the pork is tender, and the bamboo shoots add a satisfying crunch, making it a must-try Hangzhou food for any Hangzhou tour.

Shrimp and Fried Eel Noodles(虾爆鳝面): Shrimp and Eel Noodles is a signature dish from the Kuiyuan – a century-old Hangzhou Restaurant. Made with large, fresh yellow eels and river shrimp, this dish is known for its complex flavors and precise cooking techniques. The eel is cleaned, sliced, and stir-fried in vegetable oil, followed by a sauté in meat oil and a final drizzle of sesame oil until the eel pieces are crispy and golden. The shrimp is cleaned, coated in egg white, and stir-fried until tender and white. The noodles are then cooked in the rich, flavorful eel sauce, enhanced with pig lard. The result is a savory dish with crispy eel, sweet shrimp, and a rich, aromatic broth that’s deeply satisfying, offering a taste of the region’s essence that makes Hangzhou tourism so special.

Deep-fried Beancurd Crust(干炸响铃): Deep-fried Beancurd Crust is a traditional Hangzhou snack made with Sixiang tofu skin, minced pork tenderloin, and egg yolk. The pork is finely minced and mixed with seasonings such as egg, MSG, salt, and Shaoxing wine. This mixture is spread onto one half of a tofu skin sheet, which is then rolled tightly into a cylinder. The rolls are sliced into even pieces, resembling small “bells.” The rolls are deep-fried until golden and crispy. The resulting dish is golden and fragrant, with a crispy outer shell and a tender filling inside. It’s a flavorful and crunchy treat that’s beloved for its savory taste and delightful texture, making it a great addition to any Hangzhou tour.

Dongpo Pork(东坡肉): Dongpo Pork is a renowned dish from Zhejiang Hangzhou, named after the famous Northern Song Dynasty scholar and poet Su Dongpo. The main ingredient is pork belly. To prepare, cut the pork belly into cubes and blanch them to remove any blood. Heat oil in a pan, add rock sugar, and cook over low heat until it melts and turns golden. Add the pork cubes and sear them until evenly browned. Then, add ginger slices, green onion sections, cooking wine, light and dark soy sauces, and salt, stirring well to combine. Simmer over low heat until the pork is tender and the flavors meld. Dongpo Pork boasts a deep red hue and a tender texture that’s soft without being mushy and fatty without being greasy, making it a signature dish of Hangzhou travel.

Sister Song’s Fish Broth (Song Sao Yu Geng 宋嫂鱼羹): Song Sao Yu Geng is a classic Hangzhou food, traditionally made with steamed perch or bass. The fish is deboned and skinned before being simmered with shredded ham, mushrooms, bamboo shoots, and chicken broth. To prepare, slice the fish and marinate it with green onions, ginger, Shaoxing wine, and seasonings. Steam the fish until cooked through. In a separate pan, heat lard and sauté green onions and ginger until aromatic. Add the chicken broth and bring to a boil, then stir in shredded bamboo shoots and mushrooms. Once it boils, add the steamed fish along with soy sauce, salt, and MSG. Thicken the broth with cornstarch and stir in beaten egg yolks. When the soup boils again, add a splash of vinegar and drizzle in hot lard. The result is a glossy, fragrant broth with tender fish that has a subtle, crab-like flavor, earning it the nickname “crab imitation soup.”

Beggar’s Chicken(叫化童子鸡): Beggar’s Chicken is a historic and distinctive dish from Hangzhou. Made with local free-range chicken, Shaoxing wine, Hangzhou West Lake lotus leaves, and an assortment of seasonings, this dish is both flavorful and aromatic. To prepare, clean and gut the chicken, then marinate it with Shaoxing wine, soy sauce, white sugar, salt, green onions, and ginger. After marinating, stir-fry the filling ingredients and stuff them into the chicken through an incision under the wings, along with some of the marinating liquid. Then, wrap the chicken in lotus leaves and clay before roasting it over an open flame. The result is golden, crispy skin and juicy, tender meat. The fragrance of lotus leaves combined with the chicken creates a mouthwatering aroma, offering a taste of Hangzhou city that you’ll cherish during your Hangzhou tour.

West Lake Water Shield Soup(西湖莼菜汤): Hangzhou West Lake Water Shield Soup is a traditional dish from Hangzhou city, with water shield as its primary ingredient, complemented by shredded chicken and ham. Water shield is a freshwater aquatic plant known for its delicate texture and nutritious properties. To prepare, shred cooked chicken breast and ham. Bring water to a boil in a pot, add the water shield, then immediately remove and set aside in a soup bowl. Next, pour bone broth into the pot and bring to a boil. Add the shredded chicken, ham, tofu, and salt, cooking until the soup is rich in flavor. Pour the broth into the bowl with the water shield and drizzle a little sesame oil over the top. This light, refreshing soup highlights the pure, delicious essence of Jiangnan cuisine, offering a subtle yet flavorful taste in your Hangzhou itinerary.