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  • 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

  • Honey Lotus Root Stuffed with Glutinous Rice

    Honey Lotus Root Stuffed with Glutinous Rice

    Honey lotus root stuffed with glutinous rice is a local Hangzhou dessert made from lotus root stuffed with glutinous rice, sweet osmanthus and sugar. The lotus root used in the dish is from West Lake and is the best in China.

    August 1, 2016

  • Immortal Duck and Ham

    Immortal Duck and Ham

    Immortal duck and ham is one of the 36 Hangzhou famous dishes authorized by Zhejiang province in 1956. This dish is highly nutritious and claims to make people “immortal”, which of course is an exaggeration.

    August 1, 2016

  • Crab Steamed in Orange

    Crab Steamed in Orange

    Hangzhou cooks came up with the recipe in the then-capital city because they wanted to find a graceful way of dining on crab. When the dish is served, the orange, with its top cut off, is placed in a glass cup or a bowl.

    August 1, 2016

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