Main

Abalone with fat duck

Main

Beggar's chicken

Beggar's chicken (simplified chinese: 叫化鸡; traditional chinese: 叫化雞; pinyin: jiàohuā jī) is a chinese dish of chicken that is stuffed, wrapped in clay and lotus leaves (or banana or bamboo leaves as alternatives), and baked slowly using low heat. preparation of a single portion may take up to six hours. although the dish is traditionally prepared with clay, the recipe has evolved; for convenience and safety it is often baked with dough, oven bags, ceramic cooking pots, or convection ovens.

Main

Boiled mutton

Serve with beer

Main

Braised bamboo shoots

Braised spring bamboo shoots

Main

Braised chicken with chestnuts

Stir fried chicken with chestnuts

Main

Braised ham in honey sauce

Main

Braised pork in brown sauce

Pork braised in brown sauce

Main

Braised sweet potato with cheese

Drink

Cheerday

Hangzhou qiandaohu beer co., ltd. (chinese: 杭州千岛湖啤酒有限公司) is a brewery located in the town of qiandaohu, in chun'an county, hangzhou, zhejiang, china. it produces several brands of beer, including cheerday. the company is named for qiandao lake, next to which its headquarters and brewery are located. in december 2006, the kirin brewery company of japan bought a 25% stake in the hangzhou qiandaohu beer co., ltd. for us$38 million.

Main

Cold chicken

Chicken marinated in rice wine

Side, Snack, Appetizer

Cong bao gui er

Pancake wrapped around a youtiao (fried dough) with shallots and sweet or spicy sauce

Side, Snack, Appetizer

Cong you bing

Cong you bing (cōngyóubǐng) (simplified chinese: 葱油饼; traditional chinese: 蔥油餅; pinyin: cōngyóubǐng; wade–giles: ts'ung1-yu2-ping3; lit. 'scallion oil pancake'; mandarin pronunciation [tsʰʊ́ŋjǒʊpìŋ]), also known as scallion pancake or "green onion pancake", is a chinese savory, unleavened flatbread folded with oil and minced scallions (green onions). unlike western pancakes, it is made from dough instead of batter. it is pan-fried, which gives it crisp edges yet also a chewy texture. a unique characteristic of scallion pancakes is the many layers that make up the interior, which help contribute to its chewy texture. variations exist on the basic method of preparation that incorporate other flavors and fillings. scallion pancakes are served both as a street food item and as a restaurant dish. they are also sold commercially, either fresh or frozen in plastic packages (often in asian supermarkets).

Main

Crab steamed in orange

Stuffing may include pork, chufa (tiger nut), egg

Main

Crispy bean curd rolls stuffed with ground pork

Dessert, Sweet

Ding sheng gao

Rice cakes made with fruit jam, dates, walnuts, and filled with red bean paste

Main

Dongpo pork

Dongpo pork (simplified chinese: 东坡肉; traditional chinese: 東坡肉; pinyin: dōngpōròu), also known as dongpo meat, is a hangzhou dish which is made by pan-frying and then red cooking pork belly. the pork is cut thick, about 5 centimeters (2.0 in) square, and should consist equally of fat and lean meat. the skin is left on. the mouthfeel is oily but not greasy and the dish is fragrant with wine. the dish is named after the song dynasty poet and gastronome su dongpo.

Main

Dried fish in wine sauce

Main

Drunken chicken

Chicken is marinated in a broth containing shaoxing wine, then poached, serve cold

Main

Duck soup with dried bamboo shoots

Duck and bamboo shoot soup

Main

Eel shrimp noodles

Main

Fish ball soup

Main

Fish head broth

Main

Fried marble goby with spring bamboo shoots

Main

Fried shrimp and crispy rice in tomato sauce

Shrimp, vegetables and red sauce inside a crispy rice crust

Side, Snack, Appetizer

Ganzha xiangling

Deep-fried bean curd rolls

Dessert, Sweet

Green tea cakes

Cakes made with longjing tea, filled with taro paste and coated with sesame seeds

Drink

Gunpowder tea

Gunpowder tea (chinese: 珠茶; pinyin: zhū chá; lit. 'pearl tea'; pronounced [ʈʂú ʈʂʰǎ]) is a form of tea in which each leaf has been rolled into a small round pellet. its english name comes from its resemblance to grains of gunpowder. this rolling method of shaping tea is most often applied either to dried green tea (the most commonly encountered variety outside china) or oolong tea.gunpowder tea production dates back to the tang dynasty 618–907. it was first introduced to taiwan in the nineteenth century. gunpowder tea leaves are withered, steamed, rolled, and then dried. although the individual leaves were formerly rolled by hand, today all but the highest grade gunpowder teas are rolled by machines. rolling renders the leaves less susceptible to physical damage and breakage and allows them to retain more of their flavor and aroma. in addition, it allows certain types of oolong teas to be aged for decades if they are cared for by being occasionally roasted.shiny pellets indicate that the tea is relatively fresh. pellet size is also associated with quality, larger pellets being considered a mark of lower quality tea. high quality gunpowder tea will have small, tightly rolled pellets. the tea is divided into several grades using a combination of numbers and letters. as an example 3505aaa is considered the highest grade while 9375 is a relatively lower grade.

Breakfast

Hangzhou breakfast tofu

Silken tofu topped with soy sauce, preserved vegetables, onions, coriander and peanuts

Main

Hangzhou spiced duck

Hangzhou style marinated duck

Main

Hangzhou style chicken roll

Fried bamboo and mushrooms wrapped inside tofu skin, this dish does not contain chicken

Main

Hangzhou style lamb chops

Main

Hot pot

Hot pot or hotpot (simplified chinese: 火锅; traditional chinese: 火鍋; pinyin: huǒguō; lit. 'fire pot'), also known as soup-food or steamboat, is a cooking method that originated in china. a heat source on the dining table keeps a pot of soup stock simmering, and a variety of chinese foodstuffs and ingredients are served beside the pot for the diners to put into the hot stock.

Main

Hupao vegetarian ham

Savory tofu

Main

Immortal duck and ham

Stewed mapo duck and jinhua ham

Side, Snack, Appetizer

Laba congee

Laba congee (simplified chinese: 腊八粥; traditional chinese: 臘八粥; pinyin: làbā zhōu, also simplified chinese: 八宝粥; traditional chinese: 八寶粥; pinyin: bābǎozhōu) (also called eight treasure congee in english) is a chinese ceremonial congee dish eaten on the eighth day of the twelfth month in the chinese calendar.the day on which it is traditionally eaten is commonly known as the laba festival. the earliest form of this dish was cooked with red beans and has since developed into many different kinds. it is mainly made up of many kinds of rice, beans, peanuts, dried fruit, lotus seeds, etc. depending on region-based variations in china, it can also include tofu, potato, meat and vegetables.

Drink

Longjing Cha

Longjing tea, green tea produced in zhejiang, china

Drink

Longjing tea

Longjing tea (simplified chinese: 龙井茶; traditional chinese: 龍井茶; pinyin: lóngjǐng chá; cantonese yale: lung4 jeng2 cha4; standard chinese pronunciation [lʊ̌ŋ.tɕìŋ.ʈʂʰǎ]), sometimes called by its literal translated name dragon well tea, is a variety of pan-roasted green tea from the area of longjing village in hangzhou, zhejiang province, china. it is produced mostly by hand and renowned for its high quality, earning it the china famous tea title.

Main

Mushroom stir fry

Stir fried mushrooms and vegetables

Dessert, Sweet

Nuomi tang ou

Sweet lotus root stuffed with glutinous rice

Main

Oil-exploded shrimp

Stir fried whole shrimp with a sauce made with soy sauce, sugar, ginger, green onions

Main

Old duck

1 year old duck with soy-based sauce

Main

Pian'er chuan

Wheat noodle soup with preserved vegetables, pork, bamboo shoots, mushrooms

Main

Qianlong fish head soup

Main

Quick boiled crucian carp with clams

Drink

Rice wine

Rice wine is an alcoholic beverage fermented and distilled from rice, traditionally consumed in east asia, southeast asia and south asia. rice wine is made by the fermentation of rice starch that has been converted to sugars. microbes are the source of the enzymes that convert the starches to sugar.rice wine typically has an alcohol content of 18–25% abv. rice wines are used in east asian, southeast asian and south asian gastronomy at formal dinners and banquets and in cooking.

Main

Seafood bird nest

Seafood birdsnest is a common chinese cuisine dish found in hong kong, china and most overseas chinatown restaurants. it is also found within cantonese cuisine. it is usually classified as a mid to high-end dish depending on the seafood offered.

Main

Shanwei whole fish and flowers

Drink

Shaoxing rice wine

Shaoxing wine (shaohsing, hsiaohsing, shaoshing), also called "yellow wine", is a traditional chinese wine made by fermenting glutinous rice, water and wheat-based yeast. it must be produced in shaoxing, in the zhejiang province of eastern china. it is widely used as both a beverage and a cooking wine in chinese cuisine. it is internationally well known and renowned throughout mainland china, as well as in taiwan and southeast asia.

Main

Shelled shrimp with dragon well green tea

Longjing prawns, also known as shrimp stir-fried with dragon well tea, is a specialty of hangzhou city, zhejiang province, produced using the meat of live river prawns coated with egg white and moistened starch, fried in lard at a medium-low temperature for 15 seconds, removed from the oil and drained when jade-white in colour, and then quickly stir-fried over extreme heat with boiling water infused with longjing tea, tea leaves and shaoxing wine. this dish consists primarily of white and green colours; the colours are elegant and the flavour is light and fragrant. according to legend it arose when the qianlong emperor of the qing dynasty visited southern china. hangzhou's famous louwailou restaurant is a well-known producer of longjing prawns.

Side, Snack, Appetizer

Shumai

Shumai (simplified chinese: 烧卖; traditional chinese: 燒賣; pinyin: shāomài; cantonese yale: sīu-máai; pe̍h-ōe-jī: sio-māi) is a type of traditional chinese dumpling. in cantonese cuisine, it is usually served as a dim sum snack. in addition to accompanying the chinese diaspora, a variation of shao mai also appears in japan as (焼売, shūmai) and various southeast asian countries.

Main

Shusao chuangzhen

Sweet and sour west lake carp

Main

Sister Song's fish soup

Main

Steamed ham in wine sauce

Main

Steamed pork belly in wine sauce

Main

Steamed pork in red bean curd sauce

Main

Steamed pork with rice flour in lotus leaves

Main

Steamed reeves shad

Main

Steamed young chicken with eight delicacies

Main

Stewed young chicken with pork dumplings

Main

Stir fried broad beans with ham

Stir frying (chinese: 炒; pinyin: chǎo) is a chinese cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred or tossed in a wok. the technique originated in china and in recent centuries has spread into other parts of asia and the west. it is similar to sautéing in western cooking technique. scholars think that wok (or pan) frying may have been used as early as the han dynasty (206 b.c. – 220 a.d.) for drying grain, not for cooking, but it was not until the ming dynasty (1368–1644) that the wok reached its modern shape and allowed quick cooking in hot oil. well into the 20th century, while only restaurants and affluent families could afford the oil and fuel needed for stir fry, the most widely used cooking techniques remained boiling and steaming. stir fry cooking came to predominate over the course of the century as more people could afford oil and fuel, and in the west spread beyond chinese communities.stir frying and chinese food have been recommended as both healthy and appealing for their skillful use of vegetables, meats, and fish which are moderate in their fat content and sauces which are not overly rich, provided calories are kept at a reasonable level.the english-language term "stir-fry" was coined by yuen ren chao in buwei yang chao's book how to cook and eat in chinese (1945), to describe the chǎo technique. although using "stir-fry" as a noun is commonplace in english, in chinese, the word 炒 (chǎo) is used as a verb or adjective only.

Main

Stir fried eel slices

Stir frying (chinese: 炒; pinyin: chǎo) is a chinese cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred or tossed in a wok. the technique originated in china and in recent centuries has spread into other parts of asia and the west. it is similar to sautéing in western cooking technique. scholars think that wok (or pan) frying may have been used as early as the han dynasty (206 b.c. – 220 a.d.) for drying grain, not for cooking, but it was not until the ming dynasty (1368–1644) that the wok reached its modern shape and allowed quick cooking in hot oil. well into the 20th century, while only restaurants and affluent families could afford the oil and fuel needed for stir fry, the most widely used cooking techniques remained boiling and steaming. stir fry cooking came to predominate over the course of the century as more people could afford oil and fuel, and in the west spread beyond chinese communities.stir frying and chinese food have been recommended as both healthy and appealing for their skillful use of vegetables, meats, and fish which are moderate in their fat content and sauces which are not overly rich, provided calories are kept at a reasonable level.the english-language term "stir-fry" was coined by yuen ren chao in buwei yang chao's book how to cook and eat in chinese (1945), to describe the chǎo technique. although using "stir-fry" as a noun is commonplace in english, in chinese, the word 炒 (chǎo) is used as a verb or adjective only.

Main

West Lake brasenia soup

Brasenia soup with chicken and pork

Dessert, Sweet

Wushan butter cake

Cone-shaped flaky pastry

Main

Zha xiangling

Thin tofu wrapper filled with minced meat then deep-fried