Classic Hangzhou (Hangbang) Cuisine

“Light, Fresh, Flavorful, and True to Its Ingredients”

1.West Lake Fish in Vinegar Gravy (Xi Hu Cu Yu)

• Features: Made with grass carp from West Lake, known for its tender flesh. The fish is first poached, then topped with a glossy sweet-and-sour sauce. The result is perfectly balanced—tangy, slightly sweet, never fishy, and never greasy.
• Origin Story: Legend says it was created in honor of “Sister Song,” a righteous woman from the Song Dynasty, and is also known as “Shu Sao Chuan Zhen” (“A Treasure Passed Down by Sister-in-Law”).
• Recommended Way to Enjoy: Serve hot, paired with a cup of Longjing tea to cut through the richness.

2.Longjing Tea Shrimp (Longjing Xia Ren)

• Features: Combines fresh river shrimp with pre-Qingming Longjing green tea (harvested before April 5). The dish exudes a delicate tea fragrance, while the shrimp remain springy and succulent.
• Culinary Nuance: The second infusion of brewed tea is used for thickening the sauce—the first infusion removes bitterness. The tea must not be overcooked, to preserve its fresh aroma.
• Status: A signature dish of Hangzhou cuisine served at state banquets, embodying the Jiangnan culinary philosophy of “tea in food.”

3.Dongpo Pork (Dongpo Rou)

• Features: Pork belly slow-braised for several hours until it turns glossy red and melts in your mouth—savory with a subtle sweetness.
• Historical Origin: When the Northern Song literary giant Su Dongpo served as governor of Hangzhou, he oversaw the dredging of West Lake. In gratitude, locals sent him pork, and he shared it back with them using his recipe: “Simmer gently, use little water.” This became Dongpo Pork.
• Authentic Serving Style: Best enjoyed with lotus-leaf buns or plain rice—rich yet never cloying.

4.Beggar’s Chicken (Jiaohua Ji)

• Features: A whole chicken is marinated, wrapped in pork caul fat and lotus leaves, then encased in clay and roasted. When cracked open at the table, it releases an intoxicating aroma, and the meat falls effortlessly off the bone—tender and deeply flavorful.
• Legend: A beggar once stole a chicken but had no pot, so he buried it in mud and roasted it over fire—accidentally creating this delicacy.
• Experience: The dramatic moment of cracking the clay shell at the table makes dining feel like a ceremonial event.