36 Traditional Specialties of Hangzhou Cuisine

by Wang Si

Food in History

Winter Volume: 2014 Issue: 22(4) page(s): 15

36 Traditional Specialties of Hangzhou Cuisine a copy is available in Chinese at Flavor ad Fortune

1. West Lake Fish in Vinegar Sauce
2. Beggar’s Chicken (Baked chicken wrapped in lotus leaf)
3 Quick-boiled Crucian Carp with Clams
4. West Lake Water Shield Soup
5. Pickled Duck in Soy Sauce, Hangzhou-style
6. Steamed Pork in Red Bean Curd Sauce
7. Braised Bean Curd Rolls with Bamboo Shoots and Mushrooms
8. Stewed Duck with Ham Heel
9. Stewed Fish Head and Tofu Soup
10. Steamed Young Chicken with Eight Delicacies including:
ham, chicken gizzard, dried scallop, dried shrimp, black
mushrooms, lotus seed, glutinous rice and bamboo shoot tips
11. Fried Marble Goby with Spring Bamboo Shoots
12. Fried Young Chicken with Chestnuts
13. Steamed Bacon in Wine Sauce
14. Fried Chestnuts with Black Mushrooms
15. Fish Head Broth
16. Cold Chicken, marinated in Rice Wine
17. Fried Shrimps with Longjing Tea
18. Stir-fried Bamboo Shoot Tips
19. Stewed Salt Pork with Spring Bamboo Shoots
20. Fish Balls in Light Soup
21. Quick-fried Shrimps in Sweet and Sour Sauce
22. Fried Winter Bamboo Shoots with Shrimp
23. Braised Ham in Honey Sauce
24. Fried Shrimp and Crispy Rice in Tomato Sauce
25. Dried Black Carp in Rice Wine Sauce
26. Marinated Duck, Hangzhou-style
27. Dongpo Pork
28. Braised Bamboo Shoot Tips in Rice Wine Sauce
29. Steamed Ham in Wine Sauce
30. Crispy Bean Curd Rolls stuffed with ground pork
31. Steamed Reeves Shad
32. Stewed Young Chicken with Pork Dumplings; also called A Hundred Birds Worship Phoenix
33. Steamed Pork with Rice Flour in Lotus Leaves
34. Braised Spring Bamboo Shoots in Soy Sauce
35. Stir-fried Broad Beans with Ham
36. Quick-fried Eel Slices

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