As the saying goes: "There is heaven on the top, and Suzhou and Hangzhou on the bottom." "Hangzhou, since ancient times, has been recognized as the southeast capital of the ancient Shenzhou, the hometown of fish and rice, here not only has the famous West Lake beauty, a variety of special snacks are also a must.
Shrimp fried eel noodles
"Not eating shrimp popcorn eel noodles in Hangzhou is the same as not going to Hangzhou", shrimp popcorn noodles are the first of Hangzhou Kuiyuanguan. Hangzhou noodles have their own special flavor, the noodles are all dropped in the pot, and the quality is soaked in the noodles. When shrimp fried eel noodles are cooked, thick fresh yellow eels are selected, decapitated and cut into eel slices, fried in vegetable oil, fried in meat oil, poured in sesame oil until the eel slices are yellow and crisp; take fresh river shrimp and add egg white sizing and stir-fry until white and tender; after refining the noodles are cooked in the pot, they are not sticky or paste; the noodles are boiled with the original juice, so that the noodles inhale the aroma of the eel, and the juice is thick and fresh.
Katakogawa
Kataerchuan is the famous point of Hangzhou Kuiyuanguan, which was first pioneered by the old store Kuiyuanguan in Hangzhou. First, cut the pork leg meat and the bamboo shoot meat into long square slices, and cut the poured vegetables into small pieces. Put the pot on the fire, after the lard is burned, first sauté the slices of meat slightly, then add the bamboo shoot slices, add the soy sauce and simmer slightly, and finally put the crushed poured vegetables and the right amount of boiling water to continue to stir-fry and cook slightly, that is, the toppings come out of the pot. Take stock of the world's top ingredients and discover a feast of curiosities. At the same time, put the noodles into another pot of boiling water and cook, quickly drain the water, pour back into the pot of sautéed toppings and cook slightly, add MSG, pour lard, start the pot, cover the toppings separately and serve. The noodle soup is thick, the meat slices are tender, and the bamboo shoots are refreshing.
Zhiwei Xiaolong
Zhiwei Xiaolong is a traditional famous food of Zhiweiguan in Hangzhou, Zhejiang. When cooking, use fermented essence white flour as the skin, use fresh meat, or fresh meat mixed with shrimp, or chicken mixed with ham minced as filling, add special meat skin jelly to the filling, wrap it up and put it into a special small steamer basket to steam it over a rapid fire, which is called fresh meat cage, shrimp cage, chicken fire cage. These buns are juicy and fresh, with a thin, smooth skin but varying flavors.
Onion wrapped juniper
Onion bun juniper can be said to be the most authentic and most people-friendly Hangzhou snack, and in Hangzhou, it can be said that everyone in Hangzhou knows it. "Onion wrapped juniper" has an interesting allusion, in 1142 AD, the national hero Yue Fei was killed by Qin Juniper at the Dali Temple in Hangzhou on the charge of "false accusations", the people of Hangzhou hated Qin Juniper and his wife, there was a shopkeeper of fried food in Hangzhou, who compared two human-shaped noodles to Qin Juniper couple, squeezed them together, pressed them with a stick, put them into the pot and fried them, and read in their mouths: "Fried juniper" to eat. This is where churros come from. Later, it developed into a Hangzhou-style snack ------ onion wrapped juniper.
When the onion bun juniper is cooked, it is made of white powder to make spring roll skin (or pancake), then wrapped with fritters and green onions, and repeatedly flattened on a pan until baked until golden brown, and then smeared with a sauce or sweet sauce.
Dingsheng Cake
Dingsheng cake began in the Song Dynasty and has been loved by the people of Hangcheng for thousands of years. Legend has it that during the Southern Song Dynasty, the people specially made for the Han family army to go out to encourage the soldiers, and the cake had the word "Dingsheng" on it, and it was later called "Dingsheng Cake". The outer layer of Dingsheng cake is refined fragrant rice and glutinous rice flour, the rice flour is thin and uniform, the inside is bean paste filling, mixed with a small amount of sugar and osmanthus flowers in the middle, the taste is sticky and delicious, sweet but not greasy.
The freshly cooked Dingsheng cake is still steaming, fluffy and fragrant, sweet and sticky in the mouth, and some foodies even declare that she is willing to give up the whole world by giving her a piece of Dingsheng cake! You can see how delicious the Dingsheng cake is.
Cat ears
Cat ears are actually a kind of noodles, the face flap is shaped like a cat's ear, small and exquisite, so it is called "cat ears". With 500 grams of white flour, more than 900 noodles can be made, and then cooked with diced chicken, diced ham, shiitake mushrooms, dried scallops, bamboo shoot slices and other condiments. This noodle dish is exquisite and chic, the ham is like agate, the chicken is like amber, and the soup is delicious and delicious.
Wushan ghee cake
Wushan butter cake has a history of 700 to 800 years, known as "the first point of Wushan". Fine white flour is selected as raw material, cooking oil and oil noodles are added, and the shape is shaped into the oil pot. When eating, add fine white sugar. The finished product is crispy, layered, golden in color, round on the top and round, shaped like a golden mountain, crisp but not broken, oily but not greasy, fragrant and sweet, and melted in the mouth. This cake is often served in the Wushan area, and it is said that Qianlong tasted it when he visited Wushan in the Qing Dynasty.
Oil piers
Oil pier, this is a snack that is rarely seen now. Probably because of the complexity of the process and the lack of much profit, the craftsmen who used to fry the oil piers in the streets and alleys were becoming more and more rare. There is a special mold for making oil piers, two or three centimeters high and about five centimeters in diameter cylindrical colanders. Take stock of the world's top ingredients and discover a feast of curiosities. To make, put the mixed batter and enough shredded radish into a colander, seal it with flour, and fry the colander in a frying pan. With the boiling sound of "Zi La La", the batter in the colander gradually turned from white to golden, until it was released from the mold and fixed, and then fried for 5-7 minutes, and the golden and fragrant oil pier was fried. The caramelized crispy skin is wrapped in fresh salty radish shreds, and the aroma of the pot can always hang the appetite of people waiting to the fullest, and the crispy outside and tender taste on the inside are the hottest but the best.
Beef vermicelli
A bowl of beef vermicelli sprinkled with sprayed chives and finely squeezed vegetable foam is a local happiness that belongs to Hangzhou, and people want to eat it again. A bowl of slick beef soup, paired with two juicy, crunchy raw frying, and the day begins.
Happiness double
Happiness Double is the original oil bag dim sum of Hangzhou flavor snack bar Zhiweiguan, which is generally paired and supplied, symbolizing the good wishes of happiness into pairs, so it is called Happiness Double. The raw materials of Happiness Double are flour, pork board oil, sugar, red adzuki beans and dates, walnut meat and so on. To make, first dice the pork plate oil and mix it with sugar to form sugar plate oil; boil the red adzuki beans to make fine bean paste; mix the dates, walnut meat, candied red melon, kumquat, bergamot radish, green plum, pine nut kernels, raisins, sugar, and sugar osmanthus flowers into eight fruits. Then add the white flour and add water and good, add the fermented noodles and knead well, slightly dumplings, add baking soda, knead the dough evenly, roll out into a thin skin with a thick edge in the middle, wrap in fine sand, sugar plate oil, sugar eight fruit material, close and knead, put into a mold and press and shape, and then steam in a cage for about 5 minutes over high heat. The oil foreskin is thin and soft, and the oil is moist and sweet.
Chicken puff pastry
Chicken puff pastry is named after its small and cute appearance that resembles a chicken. Hangzhou chicken puff pastry is made of refined flour, salad oil and bean paste as the main raw materials. First, roll out the water and oil skin and small packets into a skin, wrap them in bean paste and form them, and bake them in the oven. The chicken puff pastry after the production is not only small and cute in appearance, but also full of fragrance, bite, crispy on the outside and smooth on the inside, sweet and delicious, is a delicate little dot suitable for all ages.
The world's first package
The production method of the world's first package is relatively unique. The ball-shaped crust is wrapped in marinated minced meat, then placed in a fermentation vat for 3-4 hours and baked in the oven until golden brown. And whether it is from meat filling to flour, it is all selected, so the taste is delicious, the appearance is beautiful and generous, and it is worthy of the reputation of the first package.
Three-stranded gnocchi
Three-silk gnocchi is a special dish that is also soup and dish, as well as rice and order. Ingredients for three-wire gnocchi include refined flour, corn starch, soup, shredded meat, Ningbo pickles, shredded pumpkin and so on. When making, add a little corn starch to the flour, an appropriate amount of salt, monosodium glutamate, chicken essence, stir slightly, add ice water, stir vigorously in the same direction until the dough is strong, coat the dough with raw oil, and put it in the refrigerator to "wake up". Boil water in a large pot, use a knife to cut the dough evenly, so that the length and size of the cut noodles are basically the same, after entering the water, when it floats to the surface of the water, it can be fished out to rinse, set aside; the iron pot starts the bottom oil, sautéed shredded meat, cabbage shredded, snow cabbage shredded, add broth to taste. Bring the soup to a boil, add the pre-made gnocchi, stir evenly, and then roll it out of the pot and serve in a bowl. Three-wire gnocchi has the characteristics of smooth taste and fresh taste, and although it is a seemingly ordinary noodle, it is very popular.
Nest nests
This snack is no stranger to everyone and is a famous dish. It is made with more than ten kinds of ingredients such as noodles, lard, quail eggs, fine sand, and salted egg yolks through a complex production process. The golden crispy appearance, a bite, tender and smooth, and the quail egg and salted egg yolk collide with the "fierce spark", making this dish truly nutritious and delicious double absorption.
Hemp Ball King
The traditional snacks in Hangzhou are shaped like balloons, the color is bright, the skin is thin and transparent, and the appearance is loved by light. This hemp ball is very testing to do, the use of refined glutinous rice flour and good powdered sugar, put in sesame seeds, and then add small ingredients to mix well, and then put into the oil pot of low heat for three or four minutes, to a certain stage and then let into another pot of continuous squeezing, in the process of squeezing, the gas in the hemp ball is heated and expanded, in the edification of the fire, under the pressure of the instrument, the "Wen Wu Shuang Quan" hemp ball in the oil pot blooms with a smile and grows up. Take stock of the world's top ingredients and discover a feast of curiosities. This can be exquisite, you must first break a piece of skin, let the heat inside first penetrate some of it, otherwise you will burn your lips if you are not careful. The thinnest layer of the skin is extremely crisp, followed by the softness of glutinous rice, which from time to time floats out a uniform, light, sweet taste.
Wine is made in three yuan
Wine brewing sanyuan is named after the ancient imperial examination in China, and "sanyuan" is the collective name of Xie yuan, Hui Yuan, and Zhuangyuan. It is a delicious tangyuan, wine stuffed sweet glutinous, round balls silky and delicious, meaning step by step, sweet and sweet, is The flavor of Hangzhou's famous snacks. These three elements are not only beautiful in appearance, but also have a dry inside, and the three-way color is various, and the filling is also different, black sesame seeds, lotus paste and milk yellow are the most common. The color of the ternary crust is formed with natural vegetable juice and noodles, which is not only beautiful, but also very healthy.
Stir-fried rice cake with garlic
Speaking of mud garlic, everyone may not be familiar with it, but what if you tell you that it is called "soil shoots" in Fujian? It is a game in the sea, growing in shallow shoals, shaped like earthworms, about an inch long. The preparation method of stir-fried rice cake with mud and garlic is unique, first fry the rice cake until both sides are golden brown, wash the garlic with ginger juice, get out of the water, take a little oil and stir-fry the minced pesto, minced ginger, add the special sauce, and then fry the rice cake until dry and fragrant. This product is attractive in color, fresh and dry rice cakes, and full of seafood flavor.
Crystal silver chrysanthemum cake
Crystal Silver Chrysanthemum Cake is a very Jiangnan-style dim sum, hot and cold, with different flavors. When it first comes out of the oven, it has a smokey smell of chrysanthemums, and the taste is sweet and smooth. When it cools down, it has another taste, when the chrysanthemum fragrance has gradually disappeared, but the taste of chrysanthemums in the mouth is more intense. After a full meal, enjoy the Hangzhou Crystal Silver Chrysanthemum Cake, the previous grease is gone, and finally the teeth and cheeks remain fragrant.
Fresh meat mooncakes with squeezed vegetables
I don't know when it has become a traditional snack for Hangzhou people, and it has become a childhood nostalgia. Squeezed vegetables and fresh meat mooncakes exist in the autumn moon of every Hangzhou people in the past and the future. Along the trajectory of time, different mooncake masters have developed different sub-categories. Every year around the Mid-Autumn Festival, there are long queues to buy fresh meat mooncakes with squeezed vegetables, which is a common thing in the streets and alleys of Hangzhou. Watching the freshly baked mooncakes scooped up from the baking pan, put into a paper bag, and took a bite while walking, the crispy skin and the aroma of meat reached the bottom of the heart.
Southern Mystery Pack
Imported refined white flour is fermented as a skin, and the fresh pork front leg meat, meat skin jelly (or with bean paste or hemp heart or with green vegetables) as the filling is wrapped and steamed in a large cage and steamed over a rapid fire. Generally 500 grams of flour can only make 9 large bags. It draws on the characteristics of various buns in the north and south, and because there is no sect and no sect, it is called the Big Bag of The Lost Sect. The mizong bun is white and full, the mouth is soft, elastic, and the price is good, which is really the best in fast food.
Fine sand sheep's tail
It is a traditional dish in the Tangqi area, named because of its shape like a sheep's tail. Golden in color, plump in size, crisp and soft in the middle, fragrant and sweet, it is a common delicacy for banquets. Make pork plate oil, fine sand as the main material, first peel off the outer film of the plate oil, use a knife to thin, cut into long square pieces; then spread the flat oil, put a small finger thick sand in the middle, roll into long square strips, cut into small pieces, rub the circle with your hands, take the egg white, put it into the soup bowl with chopsticks to beat until the snow white foam appears, add dry starch, mix well, into a foam paste. Then, put the fine sand balls into the egg paste, and then take out the balls covered with egg paste one by one, put them into the pot of high heat oil, turn them with chopsticks while throwing, until the color is light yellow, fat, and bright, and then fish out to cool, continue to heat the oil pot, and wait until the seven are ripe. Put the fished fine yarn balls into the pot again, constantly flip up and down, fry until golden brown, the shell is crisp, potted, sprinkled with sugar, and ready.
Round meat
Rice balls are one of the famous dishes of Tangqi, and the meat balls made with fresh meat and glutinous rice as the main ingredients are slightly larger than table tennis balls. Mainly fresh meat and glutinous rice, first chop the 4:1 ratio of lean meat and fatty meat into minced meat, and then clean the glutinous rice, soak it in warm water for 3 hours, then fish it out, drain it, take half of it and steam it, and then, put the steamed glutinous rice and minced meat, monosodium glutamate, fine salt, green onion, ginger, wine, wet starch, add a little water, mix well together, hold the meat balls slightly larger than the table tennis balls, roll them one by one into a sieve containing glutinous rice, so that its surface is all covered with glutinous rice, and then, neatly put into the steamer, steam in the steamer for more than ten minutes, After the glutinous rice is steamed and erected like a pearl, take it out and put it in a pot. When eaten, there is the aroma of glutinous rice in the meat and the umami taste of meat in the glutinous rice, and the two complement each other perfectly.
Sugar osmanthus flowers
Every time around the Mid-Autumn Festival in August, the people of Hangzhou, who are fragrant with dangui and old roots, will collect it when the osmanthus blossoms are in full bloom and marinate into sugar osmanthus flowers, which is not only healthy and hygienic, but also can be used to make all kinds of dim sum. Osmanthus honey root is a traditional seasonal snack of Hangzhou people, and it is not authentic enough not to put sugar osmanthus flowers. Making sake stuffed dumplings, chestnut soup, and eight treasure rice, Hangzhou people often sprinkle a few handfuls of sugar osmanthus flowers to make them particularly sweet to eat. There are also some old Hangzhou, drinking water will also add a few spoonfuls of sugar osmanthus flowers.
Osmanthus sugar rice cake
Osmanthus sugar rice cake is a very delicious dessert that best reflects the old tradition of Hangzhou. The ingredients used are very simple, the most common rice cake in the Gangnam region, and after clever processing, it has become a very special dish. At first glance, the finished product, with a clear sugar color, crystal clear, taste a bite, and sticky, sweet, and fin, with a faint osmanthus fragrance, is a sweet lover can not miss the good product.
West Lake lotus powder
West Lake lotus flour is a famous product of Hangzhou, and has historically entered the royal family as "tribute powder". The area from Genshanmen in Hangzhou to Yuhang County is the main production area of lotus flour in the West Lake, and the production of Tangqi Sanjia Village is particularly famous. Lotus is the stem of the lotus flower in the ground, specially processed to make lotus powder, in the form of thin flakes, smooth texture, white and red. When taking, you only need to mix it with a small amount of cold water first, and then use boiling water to mix it into a paste, and the lotus powder after brewing is crystal clear and transparent, the taste is clear and alcoholous, it has the effect of being appetizing and nourishing the blood, and it is a tonic that is very suitable for babies, the elderly and patients.