Zhejiang (Hangzhou) cuisine is fresh, light, and artful—West Lake vinegar fish, Longjing shrimp, and Dongpo pork carry the elegance of the old Song capital.
必吃招牌菜 — Signature Dishes
No.1 — West Lake Vinegar Fish
口味 · ：
Grass carp or mandarin fish is scalded to seven-tenths doneness, then glazed with amber sweet-sour vinegar sauce. The flesh is as tender as tofu, opening with sour notes and finishing sweet, carrying a subtle crab-like aroma with ginger to cut fishiness. Its color is glossy red-brown.
历史典故 · History：Originating from the Southern Song capital Lin'an legend of 'Sister Song's Fish Soup,' it evolved into a famed Qing-dynasty restaurant dish. Named for keeping fish in West Lake water to remove muddy taste, it is a living history on Hangzhou's tables.
食材与做法 · How it's made：Slaughter live fish, scale, split along spine into two halves, rinse clean
Boil water with scallion, ginger, and Shaoxing wine; cook fish skin-side up for 3 minutes until just done
Drain and plate, reserve 250ml cooking liquid
Season liquid with soy sauce, sugar, and rice vinegar; thicken with wet starch to a glossy glaze
Pour over fish and sprinkle with minced ginger and white pepper
在哪吃 · Where to try：杭帮菜分量精致，东坡肉酥而不腻、西湖醋鱼酸甜嫩滑。人均 80–200 元(参考)。
Savor Dongpo pork's sweet-and-savory belly, then finish with something light. West Lake dishes celebrate freshness—order seasonal vegetables.
No.2 — Longjing Shrimp
口味 · ：
Fresh river shrimp are coated and flash-fried to snowy white, then tossed with tender Longjing tea leaves picked before Qingming. Tea fragrance seeps into the meat, which is bouncy and clean, with a faint bitter-sweet finish. No oily sheen on the plate—refined as an ink painting.
历史典故 · History：Inspired in late Qing by Hangzhou chefs exploring 'tea banquets,' it used Hupao spring water to steep Longjing leaves, cooking shrimp with the brew. Set in the 1930s at Louwailou, it became a literati-cuisine icon.
食材与做法 · How it's made：Shell live river shrimp, wash with salt and egg white until white, coat with starch, chill 2 hours
Steep fresh Longjing in 80°C water; drain broth, reserve a few leaves
Heat wok, cold oil, slide shrimp until color changes, remove and drain
Keep base oil, add tea broth and shrimp, stir-fry quickly, add thin starch slurry
Scatter tea leaves, toss once, plate immediately
在哪吃 · Where to try：杭帮菜分量精致，东坡肉酥而不腻、西湖醋鱼酸甜嫩滑。人均 80–200 元(参考)。
Savor Dongpo pork's sweet-and-savory belly, then finish with something light. West Lake dishes celebrate freshness—order seasonal vegetables.
No.3 — Dongpo Pork
口味 · ：
A whole slab of skin-on pork belly cut into 4cm cubes, slow-simmered in Shaoxing wine for two hours. Skin turns date-red and translucent, fat melts instantly, lean stays tender without shredding. Soy and wine aromas interlace, sweet-savory balanced, sauce thick as glue.
历史典故 · History：Attributed to Northern Song poet Su Shi, when as Hangzhou governor he rewarded workers dredging West Lake: he braised donated pork in yellow wine, teaching 'slow fire, little water.' Named Dongpo Pork, it thrives a millennium on.
食材与做法 · How it's made：Blanch pork belly to set shape, cut into cubes, score skin crosswise
Line clay pot with scallion and ginger; place pork skin-side down
Add light soy, dark soy, rock sugar, and Shaoxing wine to cover
Boil high, then simmer on micro-flame 90 minutes
Flip skin-side up, simmer 30 more minutes, reduce sauce to glossy finish
在哪吃 · Where to try：杭帮菜分量精致，东坡肉酥而不腻、西湖醋鱼酸甜嫩滑。人均 80–200 元(参考)。
Savor Dongpo pork's sweet-and-savory belly, then finish with something light. West Lake dishes celebrate freshness—order seasonal vegetables.
推荐菜馆 — Where Local Foodies Go
杭州楼外楼 — Loudwailou
西湖边的百年杭帮菜名店。
Century-old Hangzhou restaurant by West Lake.
饮食贴士 — Dining Tips
杭帮菜分量精致，东坡肉酥而不腻、西湖醋鱼酸甜嫩滑。人均 80–200 元(参考)。
Savor Dongpo pork's sweet-and-savory belly, then finish with something light. West Lake dishes celebrate freshness—order seasonal vegetables.
一方水土养一方味。
浙江省 这几道代表性美食,藏着最地道的人间烟火。
来 Zhejiang,从这一碗一盘开始,吃懂这片土地。