"Dry fried bell" is made of Sixiang specialty tofu skin, cut into squares, rolled with pork loin, refined salt, monosodium glutamate, Shao wine and stuffing, and then cut into 3.5 cm segments, put in fifty percent of the hot vegetable oil and fry until crispy and take out, put it into a plate, with green onion segments, sweet noodle sauce, pepper and salt to accompany food. Pen & Fun & Pavilion www.biquge.info this dish, the color is yellow and bright, and it is crisp like a bell when eating, hence the name.

Braised spring bamboo shoots in oil is a traditional dish of Hangzhou. It uses the tender spring bamboo shoots unearthed before and after the Qingming Festival, cooked with heavy oil and heavy sugar, the color is red and bright, fresh and tender, fresh and salty and sweet, and it makes people never get tired of eating for a long time. Bamboo shoots are a major specialty of Zhejiang, especially in the mountainous area of western Zhejiang, bamboo forests are like the sea, spring and summer are abundant in spring and summer, whip shoots are listed in summer and autumn, and a large number of winter bamboo shoots emerge after October, so there is the reputation of "there is no lack of bamboo shoots at four o'clock", bamboo shoots have become an important raw material in food and cooking, it can really be said that "no day no bamboo shoots, no food no bamboo shoots".

"Braised spring bamboo shoots in oil" is to select the tender bamboo shoots unearthed before the Qingming Festival, cut them along the length, pat them loose, and then cut them into 5 cm long sections, stir-fry them with pepper oil, add soy sauce, sugar, monosodium glutamate and fresh soup, and after boiling, they are simmered over low heat until the soup is thick, and they are poured with sesame oil.

It is characterized by heavy oil, heavy sugar, bright red color, and sweet taste, which belongs to the traditional flavor dishes of Zhejiang.

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According to legend, in ancient times, there was a man called Huazi, who stole a hen, and in the case of a lack of pots and stoves, he wrapped the chicken with mud, put it in the purple fire to grill, and then peeled off the mud after cooking, and the taste of food was delicious and abnormal. Later, this mud baking technique was introduced to the restaurant, and after continuous development and improvement, it has gradually become a traditional famous dish in Hangzhou.

Its cooking method is: "select about 1.5 kilograms of tender hens, slaughter and wash clean, rib open to take out the internal organs, after using kaempfera, star anise, soy sauce, Shao wine, sugar, refined salt, monosodium glutamate, green onions, ginger shreds and marinade, and then layer by layer wrapped with lard oil, lotus leaves, cellophane, tied with fine hemp rope, the outermost and then wrapped with a good wine jar mud (and mud plus cooking wine, refined salt), put it in the oven to bake for 3 to 4 hours, [扌盍] to mud bun, dipped in pepper salt, spicy soy sauce to accompany food.

The creation of Longjing shrimp is said to have been inspired by the word "Wangjiangnan" by Su Dongpo. This word reads: "Hugh thinks about the old country, and will try new tea with new fire, and poetry and wine take advantage of the youth." In the old days, there was a custom of not raising fire during the cold food festival, and raising fire after the festival was called "new fire". At this time, the tea leaves picked and fried are the "Ming Qian" tea (the Qingming Festival is the second day after the cold food), which is the best product in Longjing tea. Longjing tea is known as "green, fragrant, sweet, and beautiful", and was listed as a "tribute" by the emperor of the Qing Dynasty. River shrimp was praised by the ancients as "the treasure of the food", not only the meat is tender and delicious, rich in nutrition, and has the effect of tonifying the kidney, aphrodisiac and detoxifying. Take the "Longjing shrimp" cooked by using the new tea of Longjing before the Qingming Dynasty and the fresh river shrimp, set the essence of the two, the color of the dish is like white jade jade, revealing the attractive fragrance, the food is tender and delicious, it is a famous dish of Hangzhou with a strong local flavor.

"Longjing shrimp" is made with the new tea of Longjing in West Lake before the Qingming Festival and fresh river shrimp. The color of the dishes is white and green, the taste is fresh and fragrant, and it has strong local characteristics.

The cooking process is: wash the river shrimp, squeeze out the shrimp, and use egg white, refined salt, and wet starch slurry; Take 10 grams of Longjing new tea and brew it with 50 grams of boiling water for 10 minutes; The pulped shrimp are cooked in four percent hot oil, and then cooked with tea leaves, tea juice, and Shao wine and stir-fried.

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Lotus leaf steamed pork is a rectangular sign of pork ribs with skin cut into 6 cm long and 2 cm wide, cut a knife edge in the middle of each piece, mix and marinate with sweet noodle sauce, soy sauce, sugar, Shao wine, shredded green onions, and shredded ginger, roll on a layer of rice noodles, and also sandwich rice noodles in the middle of the knife, and then wrap the scalded lotus leaves, and steam them for 2 hours on the drawer. The meat is crispy and glutinous, fragrant and not greasy, and it is really a delicious dish to accompany wine and rice in summer.

Pork jujube red, dried vegetable oil black, fresh and oily, crispy and glutinous, salty and fresh with a slight sweetness, this is the flavor characteristics of stewed meat with dried vegetables. Dried vegetables, commonly known as "moldy dried vegetables", dried with mustard axillary system, is a native product of Shaoxing, Zhejiang, fragrant and tender, not easy to deteriorate for a long time, and urban and rural residents in Shaoxing have the custom of homemade dried vegetables for a long time. "Braised meat with dried vegetables" has also become a traditional dish loved by the masses. Premier Zhou Enlai came to Zhejiang many times during his lifetime, and he also loved to eat this special dish rich in Shaoxing's pastoral flavor.

Song sister-in-law fish soup is a famous dish in the Southern Song Dynasty, which has a history of more than 800 years. According to the (Song) Zhou Mi's "Wulin Old Things" record: on March 15, the sixth year of Chunxi (AD 1171), Song Gaozong Zhao Gou boarded the imperial boat to travel to the West Lake, ordered the waiter to buy turtles and fish in the lake to release, and called a woman who sold fish soup called Song Wusao, who claimed to be a native of Tokyo (now Kaifeng), and drove here to sell fish soup by the West Lake for a living. Gaozong ate the fish soup she made, praised it very much, and remembered her old age, and gave her gold and silver silk. Since then, the reputation has risen, and the rich families have scrambled to buy food, and Song's sister-in-law's fish soup has become a famous delicacy in the capital. Through the continuous development and improvement of the chef. The ingredients of Song sister-in-law fish soup are more delicate and exquisite, and the fish soup made is bright in color, fresh and smooth, and tastes like crab meat, so it is called "crab soup", and it is a famous traditional flavor dish in Hangzhou.

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Pai Nan Zhejiang Jinhua ham is one of the two legs of the north and south of the country, and Pai Nan is the selection of the top grade in the golden leg - the middle waist peak Xiong, cut into a small piece of "domino" shape, neatly arranged, beautiful shape, salty and sweet in taste, because "brand" and "Pai" homonym, so Hangzhou people call it "Pai Nan". Leave 0.3 cm of fat on the ham meat, cut it into 24 "domino" pieces with a width of 1.5 cm, a length of 2.5 cm and a thickness of 1 cm, stack them on a plate in the shape of 12 pieces at the bottom, 8 pieces in the middle layer and 4 pieces in the upper layer, add sugar to boil water to dissolve, add Shao wine and stir well, pour it on the ham, cover a button bowl and steam it for 2 minutes. Remove the buckle bowl when eating.

The clear soup Yue Chicken is a traditional flavor dish in Shaoxing, which is said to have been handed down from the Yue Kingdom in the Spring and Autumn Period. It is cooked with Shaoxing's specialty, Yue chicken. This chicken is white and tender, and the bones are crunchy. Stewed with the original juice, the taste is fresh and refreshing. Qing Dynasty emperor Qianlong ate this dish when he traveled to Shaoxing, and even claimed that it was good. Since then, this dish has become a tribute to the imperial court. This famous dish has been improved by Shaoxing chefs several times, and with the addition of ham, shiitake mushrooms, and bamboo shoot slices as accessories, it is more distinctive. The chicken is made of whole tender hen and stewed with slices of ham, bamboo shoots, mushrooms, Shao wine and other condiments. The chicken is white and tender, the bones are crunchy, and the soup is fresh.

Yellow croaker in pickled cabbage soup is a flavor dish rich in Ningbo characteristics. Snow cabbage (i.e. snow fern pickles), is a must-have dish in Ningbo, there is a local saying "don't eat pickle soup for three days, the legs are sore (that is, no energy)", indicating the special hobby of snow cabbage.