🥢 List of Hangzhou’s Must-Try Dishes

  1. West Lake Vinegar Fish
    • A signature dish featuring tender grass fish simmered in a sweet-sour vinegar sauce, celebrated for its refreshing balance and melt-in-the-mouth texture, often served near West Lake scenic spots.
  2. Dragon Well Shrimp
    • Fresh shrimp stir-fried with aromatic Dragon Well tea leaves, delivering a subtle, earthy flavor and vibrant green hue that embodies Hangzhou’s tea culture.
  3. Dongpo Pork
    • Slow-braised pork belly named after poet Su Dongpo, prized for its melt-in-the-mouth richness without greasiness; it symbolizes historical culinary artistry and Su’s legacy in Hangzhou.
  4. Beggar’s Chicken
    • Chicken marinated in spices, wrapped in lotus leaves and clay, then baked—unwrapping reveals succulent meat infused with herbal notes, rooted in folklore about a beggar’s ingenuity.
  5. West Lake Water Shield Soup
    • A light, gelatinous soup made with locally foraged water shield plants from West Lake, offering a delicate, slightly slippery texture and subtle umami flavor.
  6. Fried Bean Curd Crust Roll
    • Crispy rolls of bean curd skin filled with minced meat or vegetables, earning the playful nickname “Jingle Bells” for their crunchy sound when bitten into; a staple snack for texture lovers.
  7. Hangzhou Soy-sauce Duck
    • Duck cured in soy sauce and spices, resulting in savory, umami-rich meat with a tender finish, reflecting Hangzhou’s expertise in preserved delicacies.
  8. Dried Bamboo Shoots and Old Duck in Claypot
    • Hearty claypot stew combining aged duck with earthy bamboo shoots, slow-cooked for deep, comforting flavors that highlight regional produce.
  9. Cat-ear Shaped Pasta
    • Small, ear-shaped noodles typically served in broth or stir-fried, named for their unique form; a comforting, versatile dish with no actual feline ingredients.
  10. Shallot Stuffed Pancake
    • Thin pancakes wrapped around fried dough sticks and scallions, creating a crispy, savory street food; historically linked to local legends and often called “Congbao Gui” in dialect.

đź“Š Comparison Chart: Key Attributes

Below is a concise table comparing each dish across essential dimensions like ingredients, flavor, and cultural context—ideal for quick reference. Note: References for this chart are integrated from the descriptions above.

Dish Name Key Ingredients Flavor Profile Cultural Significance
West Lake Vinegar Fish Grass fish, vinegar, sugar Sweet-sour, refreshing Symbol of West Lake’s culinary heritage
Dragon Well Shrimp Shrimp, Dragon Well tea leaves Earthy, aromatic Embodies Hangzhou’s tea culture
Dongpo Pork Pork belly, soy sauce, wine Rich, savory, tender Named after poet Su Dongpo; G20 summit feature
Beggar’s Chicken Chicken, lotus leaves, clay Savory, herbal Folktale-inspired cooking method
West Lake Water Shield Soup Water shield, broth Light, umami, slippery Uses indigenous West Lake plants
Fried Bean Curd Crust Roll Bean curd skin, meat Crispy, savory Playfully called “Jingle Bells” for crunch
Hangzhou Soy-sauce Duck Duck, soy sauce, spices Savory, umami Showcases preservation techniques
Dried Bamboo Shoots & Old Duck Duck, bamboo shoots Earthy, hearty Represents rustic claypot traditions
Cat-ear Shaped Pasta Flour, broth or sauce Comforting, mild Named for shape; no animal connection
Shallot Stuffed Pancake Pancake, dough stick, scallions Crispy, savory Street food with historical anecdotes

✨ Tips for Food Explorers

  • Where to try: Most dishes are available at iconic spots like Louwailou Restaurant (near West Lake) or bustling areas like Hefang Street.
  • Seasonal picks: Spring is ideal for fresh bamboo shoots and tea-infused dishes, while autumn highlights preserved meats like soy-sauce duck.
  • Historical tidbits: Share stories behind dishes—e.g., Dongpo Pork honors Su Dongpo’s governance, making meals a cultural journey.