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Hangzhou dining


Hangzhou Food

Hangzhou dining


Hangzhou Food

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Hangzhou Food

Featured Hangzhou Cuisine
When you come to Hangzhou, do not miss the chance to go to famous Hangzhou cuisine restaurants and try the signature Hangzhou dishes.

Da Zha Xie (Hangzhou Hairy Crab)
Facing the East China Sea, Hangzhou is famous for its seafood. In addition, due to its location among the rivers, lakes, and canals of the Yangtze Delta, locals favor freshwater produce just as much as saltwater products like crabs, oysters, and seaweed. The most famous local delicacy is Hangzhou hairy crab. The Hairy Crab is not the typical crab to go for the meat. It is small and hence it has little meaty portions. The roe and the inward, featuring a splendid sweet flavor, are what people go for. The best and easiest way to cook crab is to simply steam them for 15 minutes with source made of soy bean sauce, vinegar, sugar and minced ginger. It is better to try crabs when they are hot, and two to four crabs are a proper amount for one person.

Shengjian and Guotie (Fried Steamed Bread and Fried Dumplings)
"Shengjian", fried steamed bread and "Guotie", fried dumplings are two of Hangzhou's most famous exports. These foods can be found throughout China, and across the globe. These two dishes can be found at almost every breakfast table in Hangzhou. Two of Hangzhou's most popular Shengjian restaurants are the Fengyu Shengjian Restaurant, and the Xiaoyang Shengjian Restaurant. These restaurants are so popular that they usually have lines of people outside waiting to place an order.

Xiao Long Bao (Soup Dumplings)
When you are in Hangzhou, one of the first things that you don't want to miss is Xiao Long Bao or soup dumplings (as they are commonly known in English). They are basically pork dumplings with hot broth inside them. There is skill concerning how to best savor the juicy broth so it bursts into your mouth, not all over you! First of all, you have to pick up the delicate dumpling with a pair of chopsticks, then you dip it into the rice vinegar with young shredded ginger, then you nibble the dumpling skin, sip the broth, and then eat it. It's quite complicated, but the broth really is the essence of Xiao Long Bao. The best of these soup dumplings are certainly Xie Fen Xiao Long Bao which are filled with crab meat / roe and minced pork, and the broth tastes even better with the tint of the crab meat / roe.


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